Mustard mustard tuber is an excellent stem mustard tuber, also known as fresh vegetable head. Fresh vegetable head can also be used as a side dish, fried with meat or vacuum packed mustard tuber to make soup, but it is more used for pickling. Crisp texture, delicious taste, rich nutrition, a special flavor, salty acid, crisp and refreshing, rich in protein, carotene, dietary fiber, minerals, and glutamic acid, aspartic acid, propionic acid and other 17 kinds of free amino acids. Mustard mustard tuber can be used as a side dish, stir-fry and make soup. Zhacai (Zhacai; The raw material of mustard tuber is a fat and tender tumor-like head of mustard tuber. Fresh vegetable heads can also be used as side dishes, fried meat or soup, but they are more used for pickling. There are two main methods of mustard tuber. The most important and traditional one is called wind dehydration, that is, fresh vegetable heads are strung with fine shreds or fine iron wires, hung on branches to dry, and then taken down and placed in a special pickling tank. When it is put, it is a layer of air-dried vegetable heads and a layer of salt. The amount of salt depends on the taste of the people who eat the vegetables, but the salt should not be less than 2.5 kg per 100 kg of vegetable heads. The other one, which is also the most popular and simplest one at present, is called salt dehydration, which means pouring the vegetable head directly into the kimchi pool, with no less than 2 kg of salt, and removing some water after pickling. Both methods are that the skin on the mouth of the vegetable head must be peeled first and then dehydrated, and some water must be squeezed out after dehydration. No matter what method is used, the authentic mustard tuber must be pickled three times before being squeezed, hence the name. Then add salt and more than ten kinds of spices and seasonings (dried Chili powder, pepper, fennel, Amomum villosum, pepper, kaempferol, licorice, cinnamon, liquor, etc. ), put in a jar, sealed and stored in a cool place. The mustard tuber in the jar is fermented with alcohol and then with lactic acid under the condition of being isolated from the air, which produces a special sour taste and fragrance and becomes a commercially available mustard tuber. Mustard mustard tuber was first seen in Fuling, Sichuan, China in 1898, and was called "Fuling mustard tuber". It is called "mustard tuber" because it needs to be squeezed out from vegetables during processing. Now it has grown to more than 30 cities and counties in Sichuan Province, and it is also produced in Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan Province and other provinces, cities and autonomous regions. The excellent stem mustard varieties of Sichuan mustard tuber include grass kidney, three rotors, loquat leaves, dew hip flask, goose male bud and so on. It is characterized by a round or oval stem, a plurality of milky white protrusions under the petiole, smooth skin, bluish green color, thin skin and less crude fiber, crisp and tender meat, high pickling yield and excellent quality. The processing of Sichuan pickled mustard tuber needs to go through the processes of raw material trimming, dehydration, pickling, trimming, elutriation, mixed canning, and storage of pickled mustard tuber raw materials after maturity. In spring, when the overground stems are fully developed and expanded, they are harvested when bolting just appears, and the roots and leaves are removed, and the old skin at the base is peeled off and the hard edges are torn off. The head of a vegetable (tuber-shaped stem) of more than 500g is cut into three pieces, and the smaller one can be cut into two pieces, so that the size of the vegetable pieces is basically the same. Then string them together and put them on a shelf to dry. This is called "wind dehydration", or it can be artificially dehydrated until the vegetables wilt and become soft, the surface wrinkles, and the soluble solid content reaches 8- 10%. After drying, it is generally 36-40% of the weight of fresh vegetables. After dehydration, salt is added twice. For the first time, salt is added in an amount of 3-4% of the weight of the air-dried vegetable block, which is evenly stirred, kneaded and compacted in layers. When a large amount of vegetable juice oozes, wash the vegetable blocks with vegetable juice and drain. Add salt according to 7-8% of the weight of the vegetable block, marinate for the second time, and then drain. Cut off rough and old parts and dark spots with scissors, make them round or oval, wash them with clean salt solution, and drain the water. Then add salt, 1% Chili powder, 0.03% Zanthoxylum bungeanum and 0. 1% spice powder (spice is composed of star anise, kaempferia kaempferia, angelica dahurica, Amomum villosum, cinnamon, licorice, ginger and white pepper) according to the weight of the vegetable block. After mixing well, put it into a special pickle jar, compact and fill it layer by layer, sprinkle a layer of mixture of salt and Chili powder on the vegetable surface at the jar mouth, seal the jar mouth tightly with polyethylene film and store it in a cool and dry place. After 3-4 months, the finished product is obtained. Since the 1970s, Sichuan mustard tuber has been widely sold in small packages, such as canned or soft packages, in addition to large packages (original jars). The basic difference between Sichuan mustard tuber and Zhejiang mustard tuber is that the former is dried and dehydrated before pickling, while the latter is pickled directly without drying.