Shepherd's purse Shepherd's purse, like most vegetables, is too heavy to be stored. Many farmers will dry shepherd's purse, and people who have lived in the countryside have eaten shepherd's purse or other dried vegetables to some extent. My mother dries a lot of dried shepherd's purse every year, most of which are distributed to relatives and friends, and some are left at home to eat. This year, I witnessed my mother's production process and participated in her production, step by step, from drying, blanching, drying, smearing salt, and then sealing the altar. It seems simple, but it's complicated. I really cherish my food.

Dried shepherd's purse is not difficult, but how to make dried shepherd's purse into a delicious dish has puzzled many people. Dried shepherd's purse has no moisture at all, and it tastes dry and firewood when cooked badly. Today, the chef will share a favorite daily practice and tell everyone how to eat shepherd's purse in the sun. As long as you learn this method, it tastes fragrant and crisp, and there will not be enough mustard in the coming year.

Mustard egg drop soup

Required materials

20g Hu Jihua ancient pressed peanut oil, dried mustard 1 handful, 2 eggs, half a spoonful of salt, a little chicken essence and 2 shallots.

Production steps

1, because the dried mustard tuber has low water content and high salt content, it is not easy to be chewed if it is eaten without soaking, and it is salty. Therefore, it is best to soak the dried mustard tuber in clear water for one night in advance to release a lot of salt. If time is urgent, you can put it in hot water to accelerate the soaking;

2. Handle the ingredients before cooking to avoid being in a hurry; Rinse the soaked dried mustard with clear water again, wring out the water and chop it up, then beat the eggs into a bowl and add salt to make dense bubbles, and finally cut the shallots into chopped green onions for later use;

3. Pour the small pressed peanut oil from Hu Jihua into the pot, pour the shredded mustard and stir fry quickly; Because mustard absorbs oil, you can put more oil when frying, which tastes better;

4. Stir-fry the mustard for about 1 min, pour in 1 bowl of clear water, and turn to low heat for stewing after the fire is boiled; Stewing can further soften dried mustard;

5. Simmer on low heat until the mustard is completely absorbed by the soup. After the volume expands, add a little soy sauce, and then evenly pour in the egg liquid; It is recommended to stew for a long time on a small fire, which is more delicious;

6, continue to evenly sprinkle chopped green onion, pour a few drops of sesame oil, and you can go out. It tastes fragrant and crisp, and it is estimated that mustard will not be enough in the coming year!

skill

1, because the dryness and salinity of mustard tuber are different, you can try the taste before cooking, and then make corresponding adjustments;

2, there are many ways to eat mustard, such as soup, cooking and so on. , but it is recommended to pair it with leeks and big meat, so it tastes better!

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