Mustard head 1 kg radish 200 ~ 300g

manufacturing method

1. Material selection: firstly, select fresh and insect-free mustard head, remove roots, whiskers and stems, wash it, and cut it into diamond-shaped pieces with a thickness of 2 ~ 3 mm. Then, the roots, whiskers, stalks and stems of fresh radish without chaff heart should be removed, washed and twisted into filaments.

2. Cooked: Put the mustard blocks into aluminum pot, add water until the mustard blocks are immersed, and cook over high fire until the mustard blocks are slightly rotten.

3. Braising: Take a clean and tightly sealed jar, put half shredded radish at the bottom of the jar, then fish the cooked mustard into the jar while it is hot, sprinkle the other half shredded radish on it, quickly seal the jar mouth and let the temperature in the jar slowly drop. If the room temperature is too low in winter, you can wrap a small quilt properly and wait until it is cold. When eating, you can sprinkle sesame oil and vinegar. It is sour, spicy, fresh and fragrant, and the color is red and white, which is very attractive.

Matters needing attention

The unique flavor of this dish is spicy nose drill. If you don't know the trick, it's not spicy. Never cover the pot when cooking mustard, otherwise mustard will not only have no spicy taste, but also have bitter taste. When you put mustard in the jar, you must put it in while it is hot and seal it immediately, so that the temperature in the jar will slowly drop. This is the secret of making spicy food. In addition, you can't get oil when you open the altar to get vegetables, otherwise it will be moldy. Don't open the altar too many times, lest the spicy taste run away.