Materials: mustard, salt, pepper,

Practice:

1. First pick fresh and worm-free mustard head, remove the roots, whiskers and stems, mustard pits, dirty parts of the knife, wash, and then, using a steel wire ball to wipe the surface of the mustard, and then wash it again, wipe the surface of the moisture

2. Then cut into julienne, thick and thin evenly can be

3. pot of oil and heat, into the pepper frying on low heat, the pepper fried to slightly burnt, the pepper fished out without

4. into the mustard shredded stir-fry on high heat, add salt, mustard shredded stir-fry hot, stir-fry to 3 minutes cooked can be, turn off the fire

5. mustard shredded while hot in the jars, compaction, cover the lid of the jars, cans within the temperature Slowly down, put in the refrigerator for 2-3 days, open the lid can smell the pungent spicy flavor can be

6. an original mustard pickles on the ready, clip out some can be eaten directly, the rest is still in the refrigerator to keep

7. you can also add some sesame oil, chili oil, soy sauce, vinegar, sugar and other seasonings together with mixing and seasoning, the taste is better

Smaller and better, but not as good. /p>

Tips: Stir fry shredded mustard greens without a lid on the pan, stir fry until 3 minutes cooked can be, do not fry too soft. After stir-frying, make sure to fill the jars while they are still hot, and then seal them immediately to preserve the flavor well. Otherwise, the shredded mustard greens will not only have no spicy flavor, but also a bitter taste. Once done, keep it in the refrigerator to keep it cold