Method 1

Materials: mustard pimples, peppercorns, dried chili peppers, edible salt

Method:

1. Pimple the mustard greens Peel, wash and grate the mustard lumps into thin strips using a special grating tool. Mustard pimples themselves have a unique sweetness, so don't let the sweetness choke your nose.

2. Heat up the oil pan, add peppercorns and dried chili peppers to the pan and sauté until fragrant, then pour in shredded mustard greens and stir-fry for a while. After frying for a long time, the shredded mustard greens will become soft and taste better. Not so good.

3. Pour the fried mustard shreds into a clay pot, sprinkle with edible salt, cover with a tight lid, and store in a cool place for a month.

A month later, the spicy mustard shreds are pickled. The taste is very pungent and can be eaten immediately. No further processing is required. The original flavor is unique.

Method 2:

Raw materials: mustard head, edible salt, soy sauce, white rice vinegar, white sugar, chicken essence, minced garlic

Process:

1. Cut the mustard heads into thin strips, wash them and marinate them for one day.

2. Pour the yellow sauce, edible salt, white sugar and appropriate amount of cold water into the bowl, put it into the pot and steam for twenty minutes.

3. Add white rice vinegar to the steamed condiments and stir evenly with the prepared condiments.

Method 3:

Raw materials: Chinese cabbage, salt, vinegar, sugar, light soy sauce, peppercorns, star anise, green onion

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1. Cut the mustard heads into thin strips, then dry them until they are dry and have them ready for later use.

2. Pour the salt, light soy sauce, and vinegar into a bowl, add white sugar, and mix thoroughly.

3. Pour the mustard shreds and prepared condiments into a storage jar, add star anise, peppercorns, and green onion roots, cover the lid, and store in an airtight manner for two to three days. Can.