In mustard tuber processing, it is necessary to squeeze out the water in the vegetable by pressing, so there is no water in the vegetable; Pickles are preserved by traditional techniques, and there is still water in them.

2. Different raw materials

The material of mustard tuber is generally stem mustard tuber, the size of a boxer. Generally cut into silk when eating; The raw materials of pickles should be varieties with storage resistance, pressure resistance, extrusion resistance and solid meat quality, such as Chinese cabbage, radish, kohlrabi, kohlrabi and so on.

3. Different ways to eat

After being cooked, mustard tuber can be used as an ingredient for cooking or eaten directly, especially for breakfast, porridge or noodles; Pickled pickles can be boiled in water for 2 minutes or exposed to the sun for 30 minutes before eating, or washed with hot water, which can remove the residual nitrite in pickles to some extent.

Extended data

Other common pickled vegetables

1, sauerkraut

Pickled sauerkraut is made of leafy vegetables with good toughness, such as Chinese cabbage, mustard, sherry red and Chinese cabbage. There are different varieties due to different raw materials, and the taste of each variety is also very different.

2. Kimchi

Fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients.

3. Plum vegetables

Plum vegetables, also called dried plums or dried molds, are traditional cooking materials in China. It is made from the stems and leaves of potherb mustard or other mustard varieties by pickling and air drying. One is named after it was made in the rainy season in the south, and the other is mildew.

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