Squash pickling method is as follows:

Tools/materials: mustard head 5, salt appropriate amount, high degree of white wine about 3 grams, chili powder appropriate amount, pepper powder a little, about 5 grams of sugar, chopped peppercorns appropriate amount.

1, ready to raw materials, and then the mustard head cleaned up and cut into small strips, add the right amount of salt, marinate for about two hours.

2, with both hands clenched up a handful, vigorously squeeze out the water, repeated a few more times, you can squeeze and then add a little salt marinade for a while, and then continue to squeeze.

3, add chili powder, a little pepper and chopped pepper, add a little white wine to antiseptic, and finally add a little sugar to taste, mix well.

4, into the pre-sterilized and dry glass sealed jar, sealed into the refrigerator to store, put on a few days after the taste will become good, if you have an altar can also be put into the altar into a cool place.

Mustard head selection method:

1, to pick the kind of dark green capers, this is the real wild capers, and light color, tender green for greenhouse capers.

2, picking capers to buy single growth is good, because the quality of the zhaji poor, and try not to buy and thick and big capers. In addition, don't mind the red leafy ones, it has a stronger aroma and better flavor.

3, pick chestnut, but also distinguish between varieties. Sharp leaves of the flower leaf shepherd's purse, leaf color light, leaf small and thin, strong flavor. The round leaves of the board leaf caper, leaf color, leaf blade large and thick, taste.

4, selection of leaf mustard, to choose complete leaf, tender, no yellowing, insect moth. When choosing root mustard, it is appropriate to choose a large round, smooth skin, firm flesh, no scratches, moth, if the same size, you should choose the heavier, so that the water content is large, eat up crisp and refreshing.