How to pickle pickled mustard

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  1.Remove the old roots and outer skin of fresh pickled mustard heads

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  2.Cut into strips

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  3. Add an appropriate amount of salt to get rid of the water.Sprinkle salt on it for convenience at night, mix well, and put it in the container overnight.Be careful to add less salt or it will be very salty

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  4.The next day, the moisture has been marinated.Now, wrap it up with gauze, put it into a container that can filter, press it with heavy objects overnight, and squeeze out all the excess water (photographed by the Gregorian calendar).Sprinkle the pressed mustard with white wine and mix well, just a little bit

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  5.Sprinkle chili powder, pepper powder, chicken essence, stir evenly, knead for about ten minutes, let The pickled mustard heads taste better,

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  6. It can be packed in sealed cans.There is not much at home.You can also use a plastic bag in a jar.It doesn’t take up much space.You can put it in the refrigerator and take it out whenever you want to eat it.

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  7.Eat breakfast in the morning and drink porridge with some homemade mustard.Isn’t it very down-to-earth? Haha