Zhufan, love to eat, love to cook, love the home of senior cooks Like many Shanghainese home, our family every year on New Year's Eve dinner table, there will always be this dish, Sweet and Sour Silver Mustard. Like the Chinese dish Sihi Yofu (四喜烤夫), this is one of the most popular New Year's Eve dishes in Shanghainese homes. Usually, this dish is served with shredded bamboo shoots and flavored with sweet and sour vinegar, which is very sweet and sour, very tasty, and also helps to relieve grease. So, while other dishes are left over from the New Year's Eve dinner, this dish is usually eaten in its entirety.

Silver mustard, sounds very good dish name, because the growth of thin stems, flat heart, thin leaves, some people call it "Buddha hand mustard". There is also a saying that the silver mustard is potherb mustard pickles "past life", pickled into "this life", potherb mustard pickles. There is no detailed proof, but I tried, if the cooking is not thorough, this dish is really a bit of potherb mustard savory raw fishy gas.

There is an important reminder that most of the leaves are yellow after a day or two, but that's what this dish is all about, so you just need to remove the old leaves and clean them.

Sweet and sour silver mustard

Raw materials: silver mustard one catty, asparagus a.

Seasoning: oil, salt, soy sauce, sugar, balsamic vinegar, sesame oil a little.

Practice: 1, mustard to the old leaves, cleaned and cut into sections, filtered water; asparagus scalded, drained and shredded; 2, put a little oil in the pot, successively under the mustard, bamboo shoots stir-fried, to the vegetables soft color, add salt, soy sauce, sugar, balsamic vinegar, as well as a little water, cover, turn to a small fire to cook for half an hour or so, such as soup is about to be collected dry, drizzle with a little sesame oil, stir-fried out of the pot can be; 3, eat the mouth soft and thick, appetizing and unctuous. It is a good way to appetize and relieve greasiness. Four precious silver mustard

Raw materials: silver mustard 2 pounds, dry mushrooms 5, black fungus a hand, a little cauliflower, a number of chicken leg mushrooms.

Seasoning: extra thick soy sauce, balsamic vinegar, spicy oil, salt, sugar, a little oil.

Practice: 1, mushrooms, fungus, yellow cauliflower in advance with warm water soak hair open. 2, mustard pick the old leaves washed and cut into sections, mushrooms, dried fungus shredded, chicken leg mushrooms were cut into julienne strips, cauliflower in half torn. 3, in the pot with the appropriate amount of soy sauce, soy sauce, vinegar, spicy oil, salt, sugar, oil. 3, put the right amount of oil in the pot, pour mustard stir-fry to Microsoft color, then pour into the cut mushrooms, fungus, chicken leg mushrooms and cauliflower continue to stir-fry evenly. 4, add soy sauce, balsamic vinegar, salt, sugar, stir-fry, cover the pot and simmer over low heat for about half an hour until soft and sticky, then remove from the pot. 5, slightly cooled into a sealed container, sealed 3 to 4 days, according to personal taste, or mixed with spicy oil, or with sesame oil can be eaten. [1]

2 silverbeet fried rice

Cut silverbeet into about 1 cm long, the rice and ingredients fried, add silverbeet fried 1 minute can be.

Superior Soup Silverbeet:

200 grams of fresh silverbeet, cut into thin segments of about 5 centimeters, add to boiling stock and boil for half a minute, season to taste.