1, mustard plucked and washed, rubbed into silk with a rubbing board.
2, mustard shredded salt pickle for an hour with a drawer cloth to clutch the soup.
3, garlic peeled and washed, remove the garlic clove, with a kitchen beater into garlic.
4, go to the juice of shredded mustard greens with salt, sugar, monosodium glutamate, pepper, chili powder, minced garlic, white vinegar and mix evenly into canning jars, put into a cool place to save.
Eat with cooked sesame seeds, sesame oil, chili oil and other seasonings. Make sure your tools are clean when you take it from the jar
Method 2
Ingredients:
1 head of mustard greens (about 200 grams)
Accessories:
Dried fungus, two or three pieces
Scallion, a small piece
Oil, two to three teaspoons
Seasoning:
Salt, a pinch of it, or none
MSG, a pinch of it
Malted seasoning, a pinch of it. A pinch
Half teaspoon of homemade chili powder
Cooking method:
1. Finely shred mustard greens in a container.
2. Add water and soak for 10 minutes.
3. Drain and place on a plate for later use.
4. Soak the fungus in water.
5. Wash and select into small slices in a container for use.
6. Scallions cut green onions to be used.
7. Frying pan hot add some oil sliding pan.
8. Onions into the pot to stir a little into the chili powder.
9. Quickly add shredded mustard greens and stir-fry well.
10. To stir-fry until less water into the fungus and monosodium glutamate and stir-fry evenly.
11. Pan to plate can be.