Vegetable marinade... Mom's flavor, the taste of home

Place the mustard greens in a cool, shaded area for a few days until they naturally dry and turn yellow. Then, clean them thoroughly, cut them into appropriately sized sections, and put them in a large pot.

Place the mustard greens in a cool, shaded area for a few days until they naturally dry and turn yellow. Then, clean them thoroughly, cut them into appropriately sized sections, and put them in a large pot.

Add in fresh, tender spring bamboo shoots in season, then according to each person's taste, add vegetables such as radish and yellow taro. Finally, add the brine drained from homemade pickles, bring it to a boil over high heat, and then simmer on low heat for an entire day before taking it off the stove. Keep some fresh portion for stir-frying, and the remaining can be arranged on a bamboo mat to dry, which will become seasoned vegetable brine.

Add in fresh, tender spring bamboo shoots in season, then according to each person's taste, add vegetables such as radish and yellow taro. Finally, add the brine drained from homemade pickles, bring it to a boil over high heat, and then simmer on low heat for an entire day before taking it off the stove. Keep some fresh portion for stir-frying, and the remaining can be arranged on a bamboo mat to dry, which will become seasoned vegetable brine.

Stored in a bag, it can last seven or eight years without spoiling. Take it out and cook it in a clay pot with tofu, cured meat, and so on; in just a short while, it will fill the air with an irresistible aroma that makes one's mouth water.

Stored in a bag, it can last seven or eight years without spoiling. Take it out and cook it in a clay pot with tofu, cured meat, and so on; in just a short while, it will fill the air with an irresistible aroma that makes one's mouth water.