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2. Wash the mustard, shred it, drain the water, add ginger slices, pepper, fennel, clove, tangerine peel and aniseed, and stir evenly, with the ratio of 1: 3. However, this practice is generally factory packaging, which is not suitable for home production.
3. After the oil is slightly cool, add sesame and Chili powder, stir with salt, sugar, garlic slices, vinegar and monosodium glutamate, and then add shredded mustard to stir, which is spicy and suitable for people who like spicy food.
4. Add a little water to the soy sauce, boil it and let it cool. Cool thoroughly and mix well with shredded mustard, dried Chili and sugar. This method is mainly salty and sweet, which is very appetizing.
It should be noted that mustard has some unique bitterness, so some steps are needed to remove the bitterness. In the pickling process, some edible alkali can be added to remove bitterness, and seasonings such as sugar can also be added to avoid adding too much salt. If it is simply pickled at home, you can put it in a basin and soak it in cold water for a period of time after washing and peeling, and change the water several times during the process. Or cut mustard into shreds and stew it in a pot 1 min or cook it in a pot. These methods are more effective.