Hello, potherb mustard, also known as snow red, also known as spring is not old, you can make pickles!
The most famous winter pickles in the south of the Yangtze River are "spring is not old". "Spring is not old" belongs to mustard like mustard tuber, but mustard tuber is not old in spring, but the unsalted leaves are not very tasty, chewy and bitter. It's completely different after pickling. It is salty and slightly sour. Whether it's roast meat, roast yellow buds or stir-fry, it's delicious. Moreover, whether it is pickled for 20 days or pickled for half a year, the taste is equally delicious.
When we used to live in the country, our family always pickled spring water by ourselves. The early winter is not cold enough. The fresh leaves that are not old in spring are picked at the most vigorous time, and the old leaves outside are removed, leaving the most tender ones in the middle. After washing, put it on a bamboo pole for five to six days, then carefully wash the dried spring water, cut it into pieces, mix with chopped pepper, ginger and garlic, sprinkle with salt particles and rub it hard, then press it tightly into the jar and cover it with a jar made of straw. Take as much as you want from the altar, and seal the altar mouth as it is. Take out the spring water without adding water, otherwise the fragrance will be gone, because it has been washed very clean before pickling, so don't worry about the sand. As for the chemicals that are not good for the body after pickling, they are still delicious at present and cannot be ignored.
2. The practice of halogen county
food
condiments
Junba
300 grams
condiments
oil
Proper amount
salt
Proper amount
Pickled pepper
Proper amount
capsicum annum fasciculatum
Proper amount
green pepper
two
Xinjiang
50 grams
celery
250 grams
Thick bean paste
1 spoon
Sichuan pepper
Proper amount
chicken essence
Proper amount
monosodium glutamate
Proper amount
step
1. Sprinkle pepper on the washed and cut county handles.
2. Cut celery into 1 inch length.
3. Shred tender ginger and green pepper
4. Chopped pickled peppers and millet peppers
The fire heated the oil.
6. Cooking in a neighboring county
7. Add bean paste
8. Add pickled peppers and millet and stir fry.
9. Stir fry quickly
10. Add tender ginger and shredded green pepper.
1 1. Add celery.
12. Add salt, chicken essence and monosodium glutamate, stir-fry and serve.
3. Authentic method of frying county liver and how to make delicious steps.
material
Liver in several counties
salad oil
salt
Cooking wine
old ginger
onion
Erjing tiao Qing jiao
Two halves of beans
Pickled pepper
preserved ginger
garlic
Dried pepper
refined sugar
Light soy sauce
monosodium glutamate
The practice of frying county liver
Several steps of cleaning the liver of fried county 1
Cut into county flowers. If you are in trouble, you can cut it directly into thin slices, but the value of fried flowers in the county is high! Stir-fried county liver step 2
Add wine, ginger and salt, and stir-fry the liver 15 minutes. Third step
Slice garlic, pickle pepper and cut ginger, obliquely shred Vitex negundo and green pepper, shred onion and stir-fry liver. Step four.
Put more oil in the pot. When it's 50% hot, add dried Chili peppers and stir-fry, turn to high heat, and add county liver and stir-fry. After one minute, add watercress, pickled pepper and soaked ginger and garlic slices, continue to stir fry, add white sugar and soy sauce to taste, and then add green pepper and onion to stir fry after two minutes. Finally, add monosodium glutamate to the pan and serve it super!
4. Excuse me, how to do the hot county liver? What other methods are there for the county liver?
The raw materials of hot and sour county liver are county liver+a handful of garlic seedlings+some dried red peppers+oil, salt, sauce, vinegar and ginger.
Shred the county liver, cut the garlic sprout into sections, release more heat oil, add shredded ginger, dried red pepper, pour in the county liver, stir fry, add salt, and don't forget to add vinegar (just try it a few times)-in this process, the county liver comes out, pours it out (you can also choose to cook it dry, but then the county liver will get old), and takes off the pot; Then wash the pot again, heat the oil, add the garlic sprouts, stir-fry twice, then mix in the freshly fried county liver, add a little salt, stir-fry twice and you can get out of the pot. Kimchi county liver, of course, with kimchi.
What I found was pickled radish (bought in the supermarket) and pickled mustard tuber (bagged), and the county liver was copied with water. After cooling, replace the knife with pieces.
Cut ginger and garlic and wait for frying. Stir-fry kimchi liver with high fire, add more oil and heat until it smokes. Saute ginger and garlic until fragrant. You can cut some dried peppers and put them in the pot.
Copy the kimchi first, but you can also copy it for a while. It tastes spicy and crisp:) Put the cut liver slices in, and it smells delicious. Order some white wine to get rid of the smell.
The county liver should be tender, not old. It's almost over.
Put pepper, pepper powder and monosodium glutamate in the pot. Hehe, it tastes better and crisper this way.
5. How to fry in the county?
Fried chicken with pickled peppers:
material
Garlic moss, ginger, chicken gizzards, soy sauce, pepper, chicken essence, cooking wine, dried Chili, garlic.
working methods
1, garlic moss, green and red peppers and pickled peppers are diced, and ginger and garlic are sliced for use.
2. Cut the dried pepper into small pieces and prepare the pepper and pickled pepper water.
3. Wash the chicken gizzards for later use.
4. Add some cooking wine and ginger slices to the cooked chicken gizzards to remove the fishy smell and moisture.
5. Pick it up and soak it in cold water to drain.
6. Cut the flowers and cut them into thin slices.
7. After the pot is hot, put the oil, pour in the ginger and garlic slices, pepper and dried pepper and stir-fry for fragrance.
8. Stir-fry the chopped chicken gizzards and add some cooking wine, soy sauce, a little salt and chicken essence.
9. Pour in garlic moss, green pepper, pickled pepper and pickled pepper water, and continue to stir fry.
10, add pickled pepper water and a little sugar.
1 1, stir fry a few times.
12, you can put it in the pan.
6. The practice of the runner-up dam is completed.
material
750g of a clean fat duck, 200g of konjac, 30g of water-soaked mushrooms and red peppers, 20g of green garlic, 20g of ginger slices and onions 1 0g, 20g of soy sauce and Shaoxing wine, 2.5g of refined salt, 5g of monosodium glutamate1g of pepper1g, star anise and cinnamon 3.
working methods
1. Cut the clean fat duck into pieces about 3.5 cm square. Cut the mushrooms in half with a scraper. Slice the red pepper. Slice green garlic.
2. Put cold water in the pot, put the konjac blocks in the pot to boil, remove and drain. Boil the pot with water, add the duck pieces, blanch and take them out.
3. Heat the oil in the pot, add ginger slices, onion, star anise and cinnamon to stir fry until fragrant, add duck pieces, mushrooms, soy sauce and Shaoxing wine to stir fry and color, add 500 grams of clear water, bring to a boil over high fire, and change to low fire until cooked.
4. Add konjac blocks and refined salt to taste, then add red pepper, monosodium glutamate, pepper and thick soup, thicken with wet starch, sprinkle with green garlic slices, and serve.
skill
trait
Soft, rotten, fragrant, salty and nutritious.
Operation prompt
Collect thick soup with big fire.