The souse method of northeast mustard

The souse method mustard of northeast mustard is a kind of vegetable that originates in Chinese northeast area especially, its root ministry is the body of people edible, also want a knot in one’s heart of leaf mustardleaf mustard. In the northeast area of our country people always likes a souse of leaf mustardleaf mustard to become pickles, flavour is very inviting, a lot of people like to eat. Small make up tell everybody here, the northeast mustard method that make is not complex, everybody is OK in the home make

 Leaf mustardleaf mustard is a kind of vegetable that originates in Chinese northeast area especially, its root ministry is the body of people edible, also want a knot in one’s heart of leaf mustardleaf mustard. In the northeast area of our country people always likes a souse of leaf mustardleaf mustard to become pickles, flavour is very inviting, a lot of people like to eat. Small make up tell everybody here, the northeast mustard method that make is not complex, everybody can be made in the home, the souse method of northeast mustard is below, everybody can consult.

Northeast mustard

The souse of northeast mustard method

1, buy the mustard that come back to use clear water Xian Gan is clean, want its outer old skin take out next, put in protuberant place to have existence silt in leaf mustardleaf mustard namely again, remember to be added more clear.

2, head of good processing leaf mustardleaf mustard dissections with the knife entirely, every mustard can be divided into 2 differ to 4, put the writing brush of leaf mustardleaf mustard that has cut in a container again next above, put in ventilated local air.

3, prepare a jar, next Chinese prickly ash 50 grams, garlic 100 grams, liquor 60 grams and chili are right amount with salt right amountLove Shanghai is the same as edition of city mobile phone

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In putting jar completely, join Bai Shui next, had better use to avoid a bacterium to appear cool leave in vain, the capacity that adds water with arriving jar half is best.

4, air hindA falls in love with the sea to be the same as a city

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Leaf mustardleaf mustard enters jar in, use ladle next or the chopstick is in jar agitate, them mix is even, the most important is to should make salt all melt.

5, had done everything aboveForum of 1000 the Long Feng that spend a net

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Later, should be in jar mouth upper cover a dish, enter jar interior in order to prevent the moisture of the outside, put jar to a shady and cool place again next, had waited for a weekLove Shanghai is the same as city forum

Love Shanghai is the same as a city
Or so northeast mustard has bloated, everybody can take the edible after cutting filament to join balm and gallinaceous essence to flavor.


 Leaf mustardleaf mustard is a kind of vegetable that originates in Chinese northeast area especially, its root ministry is the body of people edible, also want a knot in one’s heart of leaf mustardleaf mustard. In the northeast area of our country people always likes a souse of leaf mustardleaf mustard to become pickles, flavour is very inviting, a lot of people like to eat. Small make up tell everybody here, the northeast mustard method that make is not complex, everybody can be made in the home, the souse method of northeast mustard is below, everybody can consult.

Northeast mustard

The souse of northeast mustard method

1, buy the mustard that come back to use clear water Xian Gan is clean, want its outer old skin take out next, put in protuberant place to have existence silt in leaf mustardleaf mustard namely again, remember to be added more clear.

2, head of good processing leaf mustardleaf mustard dissections with the knife entirely, every mustard can be divided into 2 differ to 4, put the writing brush of leaf mustardleaf mustard that has cut in a container again next above, put in ventilated local air.

3, prepare a jar, next Chinese prickly ashShanghai Long Feng forum

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50 grams, garlic 100 grams, liquor 60 grams and chili are right amount with salt right amount in putting jar completely, join Bai Shui next, had better use to avoid a bacterium to appear cool leave in vain, the capacity that adds water with arriving jar half is best.

4, enter the mustard after air in jar, use ladle next or the chopstick is in jar agitate, them mix is even, the most important is to should make salt all melt.

5, after doing everything above, should be in altarFall in love with sea otter phoenix 419 sauna

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Child buccal upper cover a dish, enter jar interior in order to prevent the moisture of the outside, put jar to a shady and cool place again next, had waited for a week to control northeast mustard to had bloated, everybody can take the edible after cutting filament to join balm and gallinaceous essence to flavor.

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