Scorch mustard
By VicentaLakin
In the fall, we northerners, especially in the countryside, buy dozens of pounds of mustard, prepare, wash and pick up with big salt grains, and when spring starts next year, we can eat our own pickled pickles。
Recipe Recommendations
- mustard head half a
- onion appropriate amount
- dried chili a
- steamed fish oyster sauce a little
- vinegar a little
- pepper a little
- salt a little
Steps for Scorch mustard
1
Get your food ready. This is last year's mustard. Head
2
Scratch the mustard head, add a little salt to the bowl, pour it into a water without pickles, soak it for a few minutes, soak the extra salt
3
Soak it up, pickle it up a couple more times before we drain it
4
There's onions on the pickles, peppers, a little steamed fish oil and vinegar
5
Put oil in the pot. Put peppers in the pot
6
Put the fried hot oil on onions and peppers
7
A nice plate of mustard mustard silk is readyScorch mustard Make Tips
Because the pickles are made of a lot of salt, the salt in the mustard head is too high to be delicious. The salt is soaked with salt water, so that the salt will come out quickly and for a shorter time. Yeah