Pickled Potherb Mustard
1.
Air-dry the vegetables
2.
Spread a layer of vegetables first, sprinkle sea salt evenly, sprinkle salt layer by layer, and let stand for several hours;
3.
Roll the vegetables into a ball
4.
Wash the jars and air-dry them before pickling the vegetables, and then wipe the inside with high wine;
5.
Bring the water to a boil, add salt and pepper, the salt water should be saturated with the salt, stir evenly, and let cool;
6.
Put the vegetables in the jar, pour the salted water, cover the lid, put water on the edge, about ten days, and then see if it is marinated thoroughly, it is enough to marinate it, after marinating, take it out and put it in a clean bottle and put it in the refrigerator. Can be stored for a longer period of time;
7.
Take out when you need to eat, rinse, filter the water, and cut into small pieces;
8.
Bring to a pan on medium heat, heat the pan and add oil, add about 1/4 teaspoon of salt, add chili, and sauté;
9.
Pour in the potherb mustard, add some sugar to taste, stir-fry it thoroughly and enjoy, serve the porridge.
Tips:
In the process of pickling pickles, it is best not to get oily, the utensils should be clean, the brine should be salty enough, and the vegetables should be completely soaked in the brine, otherwise the vegetables will easily become moldy.
