Chinese Food

Cooking Steps

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   Step1:I bought mustard on the Internet. You can use other things. For example, cabbage, xuelihong, cabbage and bean curd. We can try this all the time, so we bought this directl

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   Step2:Take it apart for cleaning. I wanted to buy small ones, but it's better to send them by express. Anyway, I like the stemmed part. It's crispy and appetizing

3. 

   Step3:Add water to the boiling pot. The speed of boiling and adding the washed mustard must be fast. My mustard is big, so I have to use chopsticks to press down the leaves in batches. When the boiling water is all scalded to about two to three seconds, I have to take it out

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   Step4:Put all of them into a big dustpan for us

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   Step5:Today, I used rice washing water. My friend came home to have a meal and cooked a lot of rice. I washed such a big pot

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   Step6:Put in the right amount of salt. [there is no special proportion. The storage time can be longer if you put salt in it. If you don't put salt in it, it will be sour faster

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   Step7:Make sure that the glass jar is better. Wash it in advance and dry it naturally. Make sure that there is no oil or water in the jar before you put the mustard. Remember to press it tightly

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   Step8:Pour in the prepared rice soup wate

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   Step9:Remember not to put too much water. Just make sure that the rock will be pressed down and then covered with mustard. If there is too much water, the fermentation will overflow. Remember

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    Step10:Put some chopsticks. It's convenient to press the stone dow

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    Step11:Ha ha. It's raining in the morning. Take the express delivery to find the right stones in the community, because considering the size of the jar, especially the jar mouth, it's afraid that it's too small to put in the jar mouth, and the stones that have no weight can be found. Clean and dry the water

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    Step12:I still wrapped the plastic wrap on the stone and put it in carefull

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    Step13:In this way, I feel like I'm buying less vegetables. Haha, I'll try this time anyway

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    Step14:Let me show you. It's been on for about four days. The color is beginning to change

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    Step15:It's about nine days. It's totally different, isn't it? In fact, it's about a week. I don't care if there's something delayed

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    Step16:Take it out. Isn't the super beautiful color

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    Step17:Just look at the sour water. I bit it a bit. Besides the sour taste, it's a little bit crispy. Of course, everyone has different sensitivity to acid. It's enough to fry. But if you want to put the pickled fish for a few more days, I only use some today. Take it as you like. Keep pressing the rest with the stone hea

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