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Hakka-style Controlled Cuisine Exclusive
A rustic Hakka preserving method in which half-dried mustard greens are plunged into freshly boiled brine inside an oil-free crock, emerging days later as a mellow, faintly sour staple.
Instructions
- 1
The vegetables tied on the side are sun-dried until half-dry.
- 2
Cookware, water without oil, turn on the heat, add 50g of coarse salt, put in the vegetables, cover with a lid, and it can be eaten in two or three days.
- 3
Finished product image.
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Ingredients
Main Ingredients
- Green vegetables1500g
- Water1500 ml
Seasonings
- coarse salt50g