Authentic dried mustard greens production method homemade dried mustard greens authentic practice steps

1, with materials: mustard 20 pieces, anise 3, salt appropriate, cinnamon 1 piece.

2, mustard greens washed, and then sunshine for two days, until the stalks a little wilted. Mustard chopped, scratched with the right amount of salt, kneaded until soft, so that mustard juice, packed in a plastic bag, sealed and squeezed out the air, placed for a few days, until the initial turn into sauerkraut look: beetroot leaves turn yellow.

3, add a bowl of water to the pot, add star anise cinnamon, cook the flavor. Take out the sauerkraut that has been put for a few days, squeeze out the water slightly and put it into the pot to cook. Then add a little salt (you adjust according to your own taste), rice wine and sugar, cook the sauerkraut, and stir-fry dry the water in the pot, the wet prune is ready.

4, the cooked wet preserved mustard greens spread out and dried, it is made into dried mustard greens.