Pickled mustard tuber


  • mustard root
  • cooking oil
  • pepper
  • salt
  • vinegar
  • chili oil


  1. Order some fresh mustard root from the vegetable market uncle in advance. First, clean the soil on the surface of the mustard root. After the mustard root was washed, it was not very clean.
    Then use a knife to pick out the dirt on the surface and continue to wash the mustard root. At this point, all the mustard root pieces have been cleaned up.

  2. Then use a wiper to wipe all the mustard root into the silk one by one. A good knife can also be cut into shreds.

  3. Next, pour the oil into the pan. When the oil is slightly hot, turn to low heat and add a handful of pepper. The cannabis flavor and aroma of fried peppers with NicholasTse. You don't need to take it out after frying the aroma of the pepper. Pour all the grated shredded mustard into the pot and stir well over low heat so the shredded mustard heats evenly.
    When heated, the spicy flavor of the mustard root is fully invigorated. There is no need to add salt here. After the kimchi is ready, add salt to taste and fry until the pot is hot. Fry the shredded mustard root and turn off the heat.

  4. Then put the shredded mustard root into the clean glass bottle prepared in advance while it is still hot. When bottling, be sure to press the shredded mustard root tightly so that the marinated shredded mustard root will have a stronger and better flavor. After bottling, tighten the cap while it is still hot.

  5. Our pickled mustard root is ready and ready to eat the next day. It's easy to eat. Use clean chopsticks to hold the shredded mustard root in the bowl. Since yesterday's shredded mustard root had no salt, now add salt to taste, add a small spoon of monosodium glutamate, add some vinegar, add two spoons of chili oil according to your own taste, and stir well.
    As a result, pickled mustard root is suffocating, aromatic, spicy, and delicious, and the more you eat and want to eat it, the more you like it.

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