Ingredients: 2 mustard bumps, appropriate amount of salt, a little pepper?
Clean the three mustard heads and try to clean the fibrous roots of the roots so as not to affect the taste. Wipe the mustard head with the help of a silk-wiping artifact. ?
Pour a little oil into the pot, add a pinch of pepper, stir-fry slowly on low heat until the fragrance changes color, then add mustard shreds, stir-fry immediately on high heat for about one minute, and finally add a proper amount of salt and mix well.
Prepare a waterless and clean container in advance, pour the shredded mustard while it is hot, and seal the mouth with plastic wrap to keep warm. You can enjoy it the next day. Eat as much as you want every time, and then add soy sauce and rice vinegar as you like. Those who like Chili oil can rest assured that a stuffy nose will make it even worse.
If the room temperature is too low in winter, you can wrap a small quilt properly and wait until it is cold. When eating, you can sprinkle sesame oil and vinegar. It is sour, spicy, fresh and fragrant, and the color is red and white, which is very attractive.
Extended data
Precautions:
The unique flavor of this dish is spicy nose drill. If you don't know the trick, it's not spicy. Never cover the pot when cooking mustard, otherwise mustard will not only have no spicy taste, but also have bitter taste.
When you put mustard in the jar, you must put it in while it is hot and seal it immediately, so that the temperature in the jar will slowly drop. This is the secret of making spicy food. In addition, you can't get oil when you open the altar to get vegetables, otherwise it will be moldy. Don't open the altar too many times, lest the spicy taste run away.