PICKLED MUSTARD ROOT RECIPES

Steps:

• Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
• Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
• Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
• Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
• Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
• Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
• Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.

Steps:

• Preheat the oven to 350 F.
• Place the beet on a small sheet pan and roast for 1 hour to 1 hour and 20 minutes, or until the beet is tender when pierced with a paring knife.
• Allow the beet to cool to room temperature and peel off the skin.
• Place the peeled beet in a large bowl.
• Set aside.
• In a saucepan, add the red wine vinegar, sugar, and salt.
• Place over a medium flame and heat until the salt and sugar have dissolved.
• Pour this liquid over the cooked beet.
• Allow this to cool to room temperature, then cover and place in the refrigerator for at least 24 hours.
• The next day, remove the beet, reserving the pickling liquid.
• Cut the pickled beet into a small dice and set aside.
• In a large pot, heat the canola oil to 300 F, measuring the heat with a candy or deep-fry thermometer.
• Rinse the slices of sweet potato under cold water for 2 minutes to release excess starch.
• Dry very, very thoroughly and fry the slices in batches for 2 to 5 minutes, or until the chips are just beginning to brown and curl at the edges.
• Remove the chips and check for crispiness.
• If the chips are not crisp, return to the oil for another 20 to 30 seconds.
• Remove and season with salt.
• Set aside.
• Fill a pot or a large saucepan with water and bring to the boil.
• Once boiling, add the eggs and boil for 10 minutes.
• Drain the eggs and immediately plunge into a bowl of cold water.
• Allow the eggs to sit in the cold water for 5 to 10 minutes to allow for easy peeling.
• Peel the eggs over lightly running water from the faucet (this will also help in peeling).
• Place the eggs in the reserved beet pickling liquid and let them sit for 15 minutes.
• Remove the eggs, rinse under cold water, and dry very thoroughly.
• On the long side of each egg, shave off a piece of the egg, about 1/8-inch thick, so that the egg will lay flat when served.
• Cut each egg in half lengthwise and remove the yolks to the bowl of a stand mixer.
• Set the hollowed-out whites aside while you make the filling.
• In the bowl with the yolks, add the mayonnaise, mustard, rice vinegar, turmeric, salt, pepper, and Tabasco.
• Mix on low until well combined.
• Add the capers and chives and fold gently until incorporated.
• Spoon this mixture into a piping bag fitted with a large star tip and pipe into the hollowed-out egg white shells.
• Garnish each egg with the diced pickled beets, sweet potato chip, dill, and sea salt.