Shredded mustard, shredded mustard and salted. Pickled mustard, generally used mustard bumps, the size of a palm, can be cold and fried, delicious, especially for meals.

Shredded mustard

First, put 6 Jin of prepared mustard into clear water and rinse off the soil inside. Then put it in a basin to dry water for later use. Cut one green onion into shreds and put it in an empty bowl for later use. The main function of shredded onion here is to enhance fragrance. We must not ignore it. We don't need to remove the skin of dried mustard.

Then use a wire wiper to wipe it into filaments and put it into a basin. Wash the wok and heat it. After heating, we add a proper amount of cooking oil. After heating, we put the prepared shredded onion and a handful of pepper into it, and stir-fry the fragrance. Burn the shredded onion again and zoom, then take it out.

The main thing is to leave chopped green onion oil in it, put the shredded mustard into a wok and stir-fry it over medium heat until it becomes soft. Then pour 200 grams of prepared refined salt into it several times and in small quantities, constantly stir it evenly, stir-fry until all the shredded mustard is completely soft, and put it in an oil-free and waterless glass jar while it is hot.

Then compact it with a rolling pin, put all the shredded mustard in a glass jar, then tighten the lid while it is hot, and marinate for 24 hours before eating. An appetizing and satisfying family pickled shredded mustard is ready.