Big fish and big meat, the sea eats mountains and drinks, everyone must feel very bored. Before New Year's Eve, my mother will cook a bowl of this dish. Although fish and meat are supplied every day during this period, this bowl of food still has its value. Even if it is placed in an inconspicuous corner of the table every time, it is still quite popular. If you eat too much fat and too much glutinous rice balls, you can use it to relieve boredom. Crispy and refreshing, a great meal, the spicy stimulation of the entrance went straight to the forehead, and instantly the nose, eyes and mouth were so hot that they opened their mouths, their nose screamed and tears flowed. That feeling is really ... a word "cool"! Xin chong appetizers, with hot rice, taste doubled, the first person to eat often tears and tears mixed together. After getting used to it, my appetite is wide open and I am super tired.
This is the dish I want to share with you today. There are many kinds of spicy food in the world, such as sea pepper, pepper, garlic, ginger, mustard and onion. Mustard also has a "rush" taste, but it is a dry "rush". Only washing vegetables is a spicy "rush" with various flavors. Washing vegetables is a kind of mustard cultivated in Sichuan. They use hot air to give off the smell of mustard, which makes people cry. Washing vegetables is also a seasonal dish in spring. It's not difficult to teach everyone to cook by themselves today. As long as you master a few tricks, the success rate is still quite high. Be sure to choke. It's delicious. Let's take a look at the practice first, and it will be good at first sight.
Cai Chong
Ingredients: 2 pickles, proper amount of soy sauce, fine sugar 1 teaspoon, red pepper oil 1 teaspoon, a few drops of pepper oil, and proper amount of vinegar.
Production method:
1. The pickles in this season are quite fresh and tender.
Put an extra picture in case someone doesn't recognize it. Ha ha.
2. Clean it, hang it directly on a hanger and blow it outdoors for two days until all the leaves wither.
3. Rinse the dried vegetables with clear water.
4. Pick up, squeeze out the water, and cut the tender stems of vegetables into thin slices. The thinner the better.
5. The pot is hot, and there is little oil heat, which makes the pot a little smoky. The next move should be quick. Stir-fry the washed vegetables in the pot for about 5 times. Stir-fry the steam to dry.
6. Turn off the fire, quickly remove it and put it in a bowl, cover it with a layer of plastic wrap, and then buckle the small bowl. You can also put it directly into a glass bottle filled with clean and dry water, and immediately cover it and seal it. After 3 hours, the washing of vegetables has been completed. Refrigerator cold storage, well preserved, up to two weeks.
7. When eating, eat as much as you want, and start eating after stirring.
8. Add the right amount of salt, monosodium glutamate, a spoonful of fine sugar and a spoonful of Chili oil.
9. Add the right amount of pepper oil, a little soy sauce and the right amount of vinegar and mix well.
Take out one small dish at a time and eat it now. The spicy stimulation went straight to the forehead, and in an instant, the nose, eyes and mouth were so hot that their mouths opened wide, their noses straightened and tears flowed out. That feeling is really ... a word "cool"!
Tips;
1. If you want to "flush your nose" with vegetables, you must put them in a bottle or bowl after frying and seal them completely. Mom used to cover the fried vegetables with a large mustard leaf and then press them in a small bowl.
2. Wash the vegetables and stir-fry until they are slightly cooked, which will help the fermentation to produce mustard flavor.