Ingredients

Main ingredients

An appropriate amount of pickled kohlrabi

Seasoning

Salt

An appropriate amount

Panthoxylum bungeanum

An appropriate amount

Chili powder

An appropriate amount

Spice

Appropriate amount

How to make Sichuan mustard

1. Classification: Due to the complex varieties of cabbage heads, different farming and cultivation, and different natural conditions, the individual shape, individual weight, and skin thickness of the cabbage heads are , the amount of tendons, and the level of moisture are all very different. For example, mixing and processing will cause difficulties in air drying, dehydration, and salt water penetration, so they must be classified and processed.

(1) If the individual weight is 150-350 grams, it can be processed in its entirety.

(2) Individual weight of 350-500 grams should be processed in half.

(3) If the individual weighs more than 500 grams, it should be divided into 3 to 4 pieces so that they are basically the same size, vertically divided to take into account both old and tender, and even green and white to prevent different tastes when eating.

(4) Individuals weighing less than 150 grams and those with spots, hollows, hard heads, arrow shafts, horns, old vegetables, etc. should be classified as out-of-class dishes.

(5) Individuals weighing less than 60 grams cannot be used as pickled mustard and can only be processed together with the tips.

2. String vegetables: In the past, when string vegetables were used to string vegetables, black holes were left in the vegetables and they were easily contaminated by dirt. Therefore, when chopping vegetables, you can leave an inch of the rhizome to penetrate the vegetables to avoid damaging the vegetable body. When skewering vegetables, skewer the skewers of different sizes, with the green side facing the white side so that there is a gap for ventilation.

3. Air-drying racks: Approximately 6.5 to 7 forks of vegetable racks are needed for every 50 kilograms of vegetables. Large vegetables are dried on the top and small vegetables are dried on the bottom. The legs of the rack must not be spread on the vegetable strings to dry. Dehydrate evenly. In wind conditions of level 2 to 3, it generally needs to be dried for 7 days. The average moisture reduction rate is: 42% for early dishes, 40% for middle dishes, and 38% for late dishes.

4. Take off the shelves: Insist on drying first and taking off the shelves. The cabbage heads are required to be soft all over and have no hard core. Strictly control the degree of dryness and wetness and take them off the shelves in a timely manner.

5. Peel and remove the roots: cut off the overly long rhizomes and peel off all the old skin on the stems.

6. Pickled vegetables: The vegetable pieces must be removed from the shelves at the same time to prevent accumulation and fever. Use 4 kilograms of salt for every 100 kilograms of head marinade, mix evenly and put it into the pool, press it layer by layer to exhaust, and press it in the morning and evening. It is against adding food to the entire pond to avoid spoilage due to fever. It takes about 72 hours to marinate the head to remove the bitter water.

7. Turn over the pool and pickle for the second time: start the pool in layers and adjust the positions of the upper, lower and middle sides. 2. Use 7-8% salt for pickling, mix and knead evenly. Second pickling takes about 7 days or more to ensure that the salt enters the dish and prevents it from becoming sour.

8. Pruning: Use scissors to pick out old tendons and hard tendons, trim off peeling spoons and vegetable tip cones, and remove black spots, rotten spots and gap impurities to prevent damage to the green skin and white meat. When trimming and shaping, remove secondary vegetables mixed in twice.

9. Washing: The cabbage heads that are trimmed and shaped on the same day must be carefully washed with clear salt water three times that day.

10. Pressing: The traditional process of mustard mustard uses a wooden press to press water. The work efficiency is low and the labor intensity is high. Later it was changed to "hoarding", which uses the high weight of the water to press the water. However, the pressure at the bottom is high and the pressure is high, so it is flattened. It is lumpy, and the upper layer is wet and fat, with a large difference in dryness and wetness, and it easily becomes sour. The wet block is not fresh in color, tastes bad, crisp in texture, and cannot be stored well, which seriously affects the shape and flavor of the block. At present, machine pressing is gradually being used to make the pressure basically uniform, and the moisture content of the rapeseed heads after pressing is controlled between 72 and 74%.

11. Ingredients: The pressed cabbage heads must be dried in open water to prevent the noodles from becoming mushy. For every 100 kilograms of mustard mustard, use 1.1 to 1.25 kilograms of chili powder, 0.12 to 0.2 kilograms of mixed spice powder, 0.3 to 0.5 kilograms of Sichuan peppercorns, and 4.5 to 5.5 kilograms of salt. Spices (star anise 50%, licorice 25%, dried ginger 20%, pepper 5%). It is required to grind it finely, mix it well, and sift it through a 64-mesh sieve. The amount of salt used in the three times of the entire processing process (including first pickling, second pickling, and mixing) is based on 16.5%, and the salt content of the finished product is between 12 and 14%. Mixed spices can also use a formula of 45% star anise, 15% Sannai, 15% dried ginger, 8% cinnamon, 3% Bai Zang, 5% licorice, 4% Shatou, and 5% pepper.

12.. Installing the jars: Load each jar into five times, press five times with five pestles, and press tightly layer by layer with even force to prevent the vegetables from being crushed until the brine is pressed out. When installing the altar, be careful to prevent sand and foreign matter from getting mixed in. The "five loadings" are 10 kg for the first layer, 12.5 kg for the second layer, 7.5 kg for the third layer, 5 kg for the fourth layer, and 1-1.5 kg for the fifth layer. They are placed in an outward ring shape by hand, filling the pores and compressing them.

13. Sealing: Use long-stemmed vegetable leaves or corn husks with less pigment and more fiber, marinate them in advance with salt and mix with spice powder to seal. The sealing leaves should be no less than 1 kilogram to ensure a fragrant aroma and prevent mildew and deterioration.