Pickling method of pickled mustard tuber

Raw materials: fresh water chestnut 10 kg, 300 g of salt, 20 g of pepper powder and 0/0 g of pepper powder.

Exercise:

1. Wash the fresh water chestnut, peel off the hard ribs of the vegetable head, cut it into filaments, and spread it on a dustpan or plate to dry; When the shredded vegetables are semi-dry, take 5 kg of water chestnut as an example, and it can be dried to 2 kg.

2. Then, add 150g salt, knead well, bottle, compact, cap and marinate overnight.

3. After pickling for one night, pour the vegetables into an enamel dish and air dry for one day. Recover the mixed 150g salt that night, knead it evenly, bottle it, compact it, screw the lid, and marinate it for one night.

4. After marinating for another night, pour it into an enamel dish and air it for one day. Take it back at night, mix in Chili powder and pepper powder, knead it evenly, bottle it, compact it and screw the lid. Marinate for another day and serve.

1, mustard tuber in sealed bottle (can) 1 to 3 months, the flavor is more mellow. If you want to marinate for a long time, you need to cover the top with a layer of fine salt before sealing for the last time to avoid deterioration and taste change.

2. After opening the bottle, you can't finish it for a while. If you put the bottle in the refrigerator, it can last for about a week.