Ingredients: mustard knot 10 kg, crude salt 1 bag, appropriate amount of pepper and water;
The first step is to prepare a proper amount of mustard bumps, clean them in advance and cut off the older parts. After cleaning, put it on the balcony to dry the water on the surface to ensure that there is no raw water;
Step 2, prepare coarse-grained salt special for pickles, put a whole bag of salt into the pot, add a handful of pepper grains, and add a proper amount of water at the same time, start to boil, and turn off the fire after the salt is completely melted in the pot;
Step 3, air drying until it is completely cooled, preparing a container for holding mustard sauce, pre-sterilizing to ensure that there is no water and no oil, and filling the mustard sauce with water control into the container;
Step 4, at the same time, pour in the pre-cooked and cooled salt and pepper water, and the dosage should not exceed the mustard knot. After all is put away, cover it and put it in a cool and dry place;
Step five, marinate for almost a month, and you can eat mustard bumps. Remember to use water-free and oil-free chopsticks when you take it, and keep the rest sealed and eat while you take it.