In real life, mustard is delicious, so many people will consider mustard when choosing to cook. After eating it, it is still good for our health. So let's share the practice of mustard.
The way of mustard stew 1 ingredients
5-6 portions of mustard.
Xinmei radish is about 500g.
Clear water, aged vinegar and soy sauce are appropriate.
500 grams of soy sauce
The practice of boring spicy food 1- cold salad
Wash the mustard clean. Roots, whiskers and bark (or not).
Cut into even hob blocks or small squares. (according to personal preference)
Add water to the pot until the mustard is flat or flat, and cook for 10 minutes until the chopsticks can be inserted. Hard and soft depends on personal taste. Radish can be shredded or twisted into silk with moderate thickness.
Boil the mustard blocks with clear water, then stack them with shredded radish, pour the boiled mustard water while it is hot, stew for 2 days, and cover the raw shredded radish while it is hot. Remember the key to this step! Cover tightly and stew for 2-3 days for better taste.
Take a deep breath when you open the lid again. It has a wonderful taste. (Note that people who don't like this taste remember to wear goggles) When eating, pour in old vinegar and a fresh soy sauce and mix well.
Remember to put it in the refrigerator when you don't eat it, or cover it with shredded radish and a pot cover.
The practice of spicy and stuffy dishes 2-stir-fry
First of all, choose spicy food raw materials with better quality. As we all know, the spicy taste of purple leaves is usually preferred, commonly known as purple spicy. The spicy taste made with this kind of spicy taste is stronger and tastes better.
First, cut off the roots of the spicy vegetables and clean the soil on the surface with water.
Shred the washed spicy vegetables for later use. Shred ginger and chopped green onion for later use. Slice the fresh radish for later use.
In order to improve the taste of spicy dishes, it is best to prepare fried peanuts.
Mash peanuts with garlic paste or other tools for later use.
Let's start frying. Boil the oil and stir-fry the star anise to improve the flavor.
After the onion and ginger are fried, adjust the heat to medium heat, pour the chopped spicy silk into the pot and stir fry quickly until the spicy silk is hot and slightly hot. You can add the right amount of salt, chicken essence and thirteen spices according to your personal taste and stir fry slightly. Pour the mashed peanuts into the pot, mix well with the spicy vegetables, and then take them out of the pot and put them in a container.
Cover the sliced radish evenly on the spicy food while it is hot. If you want to speed up the steaming of spicy food, you can evenly sprinkle a small amount of salt on the sliced radish.
Find another plastic bag or plastic wrap, seal the appliance and put it in a cool place. Under normal circumstances, after an hour or two, you can have a refreshing spicy and stuffy dish. You can eat fresh spicy food all year round. Don't miss this delicious home-cooked dish.
The practice of mustard spicy stew 2 ingredients
A handful of mustard
Methods/steps
1. Pinch off the older part of mustard and clean it.
2. cut mustard into small pieces, the length can be according to your own preferences.
3. Put the cut mustard into a clean and oil-free pot. Don't get a drop of oil in the boring process, otherwise it will be boring.
4. Fire and turn the mustard in the wok. Stir fry until the color changes slightly.
5. While the mustard is still hot, put it in a big bowl and gently press it with your hand.
6. Cover with plastic wrap and marinate at room temperature. 2~3 days in summer and 5~7 days in winter.
7. The sultry color is slightly darker and tastes great!
The practice of mustard spicy stew 3 tools/raw materials
Mustard: 2 pieces
Zanthoxylum bungeanum: a spoonful
Methods/steps
Cut the mustard knot into pieces first, and then cut it into silk with uniform thickness.
Put oil in the pot, heat it, add pepper and stir-fry it with low fire until it is slightly burnt, then stir-fry the pepper and take it out for later use.
Stir-fry shredded mustard quickly for about 1 min. Turn off the heat and stir-fry shredded mustard. Don't fry, it won't make mustard spicy.
Stir-fry shredded mustard, put it in a glass jar with a lid while it is hot, compact it with a spoon, cover it, thoroughly cool it, and put it in the refrigerator. Meanwhile, don't open the bottle cap.
After two days, take out some, add Chili oil, sesame oil, soy sauce, salt and rice vinegar, and mix well to eat. Mustard is spicy, choking, appetizing and delicious.
Tip:
When frying shredded mustard, you don't need to put salt. When stirring, add salt or soy sauce and stir-fry mustard. Don't fry, it won't make mustard spicy.
After frying, put it in the jar while it is hot, cover it immediately, let it cool, and put it in the refrigerator for preservation. Eat now, take now, and mix with seasoning.