Pickled mustard tuber is a kind of pickle that Sichuanese like very much. You can see it in every restaurant in Sichuan, whether it's a breakfast shop or a Chinese restaurant, because it's really crispy and appetizing, and it's super delicious with porridge or flour or dry rice. Every winter, almost every household in our country will cook mustard tuber. Once cooked, it will be a big altar. If you eat it directly in the next winter, it will not be bad for a year. Many friends think Sichuan mustard tuber is mysterious, but it is really super simple, and it will be easy at first glance.

In Sichuan, mustard tuber is usually cooked with this kind of green vegetable head. First, cut off the old roots of the cabbage head and some dirty places. Then clean the vegetable head, because the vegetable head is uneven, you must be careful when cleaning, and those concave parts are easy to accumulate soil.

Then slice the vegetable head first, then cut it into small strips the thickness of your fingers, and cut it as evenly as possible. Friends in many places may not be able to buy this kind of green vegetable head, but they can also use children's vegetables instead. Then add a proper amount of salt and stir well. This step is mainly to remove excess water from the vegetable head. Stir for a while, let each green vegetable head be stained with salt, and set aside for 2 hours.

After 2 hours, a lot of water was produced. Pour out the water, then prepare a gauze bag, put the vegetable head in the gauze and prepare for the next squeezing. Fasten it firmly. Then put a steaming rack in the basin, put another steaming grid, put the vegetable head on the steaming grid, and then prepare a plate to ensure that the bottom is clean and put it on the vegetable head.

Then put a bucket of cooking oil, anyway, just put heavy things on it. If the quantity is large, it will be squeezed for 3 days, and if the quantity is small, it will be about 2 days. This step is mainly to squeeze the water out of the vegetable head. The squeezed vegetables are called mustard tuber.

After 2 days, I took out the mustard tuber, because my head of green vegetables was small, so I squeezed it for about 2 days. Pour the mustard tuber out, put it in a basket and dilute it. Put the rest in a steamer and put it in a ventilated place or in the sun to dry more water. The pickled mustard tuber will be more fragrant after air-drying or sun-drying, and it will last longer. Turn over once every morning and evening to prevent the bottom from deteriorating. There is no limit to the drying time, because the climate in each place is different, and it can be dried to a semi-dry state anyway.

I was in the sun for two days, because it always rained in Chengdu when I cooked this mustard tuber, so I salted it in advance. Anyway, I cook less and will eat soon. I have made many friends, so I must semi-dry them before pickling, so that they can last longer. The so-called semi-dry, that is, mustard tuber is half smaller than the original. Then wash the mustard tuber with clear water, because it is inevitable that there will be dust and impurities in the wind and sun. Blow dry the washed mustard tuber with an electric fan. If the water is not dry, mustard tuber can't be stored for long.

I used an electric fan to blow mustard tuber for about 2 hours. At this time, the water dried up, and then I began to pickle. Add 20 grams of coarse Chili powder and 30 grams of fine Chili powder to 4 kilograms of mustard tuber. Coarse Chili powder is responsible for taste, while fine Chili powder is responsible for spicy taste and color. 10g Zanthoxylum powder, 5g allspice powder, 20g white sugar, 40g salt, appropriate amount of minced ginger and garlic, a little white wine for flavor enhancement and sterilization, and mix well.

Because everyone's taste is different, it is recommended that you add ingredients in small quantities and many times. Every time you add ingredients, you grab them and stir them evenly, then taste them and adjust them according to your own taste. Mustard mustard tuber tastes like it has been pickled for a long time. It is not recommended that you add too many ingredients. Then prepare a clean oil-free glass bottle and put the mustard tuber in it. If there is a jar, you can put it directly in the jar. Cover and seal for about a week, and the best taste is more than 30 days. Remember to put it in the refrigerator where the weather is too hot.