Mustard creeps, in the past, spent year after year with their families, when they were at the table for four seasons of a year, eating a plate of pickles, mustard rolls, mustard rolls, mustard rolls, or mustard rolls, or raw, and eating them in a cuisine, which may be ripe, meat-eating, and mustards left people with deep, unforgettable memories。
Now the mustard creeps, which have been thoroughly processed and produced dozens of varieties, are the most representative. Even now, in rural northern cities, families in the fall are expected to buy a lot of mustard creeps. It's a situation where farmers on the ground are harvesting mustard creeps, and look at this big mustard creep。
Farmers bring their harvest mustard oaks to the city for sale, usually at 30 cents per pound, and if they cut off their mustache, they can sell 35 cents, grow mustard oaks, produce 56,000 kilos of land and 78,000 kilos more, so the vegetable mustards are more cost-effective than the cabbage。
Mustard creeps cannot be eaten directly because they have a spicy taste, which is different from the spicy of carrots and the spicy of peppers, which is the spicy of mustard, so they will not be eaten directly, and then the spicy taste will be lost, which is the scene of washing the mustards bought home。
It's very nice to see the mustard creeps that have been washed, but it's very difficult to wash them because the soil beneath the mustaches is hard to remove and can only be washed for longer. The mother works very carefully and washs them cleanly。
Scrambled mustard creeps, placed in a big tank, with a little salt, salt for pickles, not salt for sale in a supermarket, salt with large granules, as if a woman on the moon wanted to drink red sugar, not white sugar, but more of the salt。
At first, the mustard creeps were salted to death, so less salt, a little fermentation, a little sour smell, a white foam, a stick to mix the soup and throw the foam out。
In half a month, or a month, more salt, and after two or three months of light, mustard creeps will be salted. It's a mustard ablaze that's made out of it, it's screech, it's a little sour, it's cut straight into strips, it's cut in silk and it's delicious。
Finish the last salt and keep the temperature as low as possible. Because the temperature is too high, it's white, it's heavy, it's mustard creeps are rotting, so rural people don't live in people's houses, pickles are the best, rural temperatures in the autumn just leave mustards to ferment, and winter stays cold and non-decomposition。
By the second spring, when the mustard creeps are about to change in the big jar, they will be ready for cooking, and every spring when they grow, rural women will be able to pick up the mustards from the pickles and dry them up. In the summer, when the rural cuisine comes down, it will be rare to eat the mustard creeps。
Mustard creeps are best when dry or dry, when mustard creeps are chewy and taste like meat, and if it's dry, you can roast on the flames, and the oil from the mustache comes out and smells special. People in the city now buy mustard creeps that are fast-growing and boiled with soy sauce, so that they can avoid the three-month pickle process, which may be worse。
