Old Beijing Mustard Duner
1.
First wash the cabbage and remove a few old leaves outside
2.
Then cut three sections from the root, a section of 5 cm high is just right, don’t save the leaves for other use
3.
Put the three sections of cabbage gang in a pot
4.
Pour the boiled water on top of the cabbage gang, soak for 3 minutes
5.
Then pour out the water
6.
Pour a pot of boiling water on the cabbage help and soak for 1 minute, then pour the water out
7.
Mix some cool boiled water with the remaining boiled water. The water temperature should be 70 to 80 degrees Celsius. Use the mixed water to make mustard powder and make it into a paste.
8.
Take a suitable container and place a piece of cabbage gang at the bottom
9.
Put a layer of mustard on the cabbage top
10.
Put another layer of sugar
11.
Then take a piece of cabbage gang and put it on top of the first one, apply a layer of mustard paste on the surface, and then sprinkle a layer of sugar, and so on.
12.
Prepare a bottle of brewed white vinegar
13.
Pour white vinegar on the cabbage that is placed at the end, and pour a little more to make sure that each cabbage segment can be poured.
14.
Then put the lid on, put a small quilt outside, put it next to the heater, let it sit for two days, and you can eat it on the third day
15.
When eating, use clean chopsticks to take out the cabbage section, and pour some original soup on it
Tips:
During the production process, all tools and containers must not be stained with oil, otherwise the cabbage will rot. And I think it’s best to lay these pieces of cabbage flat, otherwise the cabbage will easily fall apart after being blanched.