Mustard is a common practice. Mustard is a vegetable that many people like to eat in our life. It is not only varied in eating methods, but also nutritious and has many benefits to the body. Let's take a look at the practice of mustard and related information.
The practice of mustard is widely known. 1 The way of mustard is one: bacon and mustard.
material preparation
Ingredients: 435g mustard, 0/00g bacon/kloc.
Seasoning: salt 1 teaspoon, 2 garlic, 2 tablespoons vegetable oil.
working methods
1, the bacon is cut into wide slices, the leaves and stems of mustard are separated, cut into small pieces with a knife, and the head garlic is chopped into minced garlic for later use.
2. Pour a proper amount of vegetable oil into the pot. When the oil is hot, add bacon and stir-fry until the fragrance is overflowing, then add minced garlic and stir-fry for 1 min, and then continue to add vegetable leaves and stir-fry until soft.
3. Pour in the pre-fried bacon and stir well. Finally add some salt to taste.
The second common practice of mustard: mountain meat mustard soup.
material preparation
Ingredients: 600g mustard, 400g kudzu meat.
Accessories: salt, ginger, cooking wine.
working methods
1. Wash mustard, separate stems and leaves, cut into sections, shred ginger, wash meat and cut into large pieces.
2. Pour a proper amount of water into the pot, blanch the meat in the pot with cold water to remove the blood, add ginger and cooking wine after the water boils, and remove the meat from the mountain and wash it.
3. Pour the meat of Geshan into the soup pot, add ginger and enough water. After the fire boils, turn the fire down for 40 minutes, then put the mustard stalks in the pot and cook for 10 minutes. Mustard is not easy to cook for too long, otherwise it will turn yellow.
4. Finally, add mustard leaves and cook for another 5 minutes. Add the right amount of salt and half a spoonful of chicken essence and mix well.
Common practice of mustard: salted egg sauce with mustard.
material preparation
Ingredients: 250g mustard, salted duck eggs 1 piece.
Seasoning: 2 tablespoons peanut oil, 5g salt, 1 ginger, 1 starch and 2 tablespoons vegetable oil.
working methods
1. Root mustard, wash, put salted duck eggs in a pot, boil in water, shell, chop, and dice ginger.
2. Boil the water in the pot, and pour in mustard and peanut oil (2 tablespoons) and a proper amount of salt. Add oil to keep the color of vegetables. Drain the mustard and put it on a plate.
3. Pour oil in a hot pan, add ginger and salted duck eggs, stir-fry until the fragrance floats out, then pour 1 tablespoon starch into a bowl filled with clear water, and the powder is not needed. Look at the taste, stir well, then pour into the pot and simmer over medium heat. When the sauce is thick, pour the mustard into the plate.
The practice of mustard is homely 2. First, stir-fry mustard.
Materials mustard 1 kg, appropriate amount of minced garlic and appropriate amount of salt.
Practice 1 Shuidong mustard is washed and cut into short sections, and then blanched.
(2) Put a little oil in the pot, heat it, add minced garlic, saute until fragrant, and add Shuidong mustard to stir fry.
③ Add some salt to taste.
Second, stir-fry mustard with garlic
Ingredients: mustard1000g, garlic 20g, salt.
Practice 1 Wash and drain mustard, then cut into sections, and cut garlic into sections.
(2) Boil a pot of boiling water, add a little salt, put the mustard tuber into a hot roll, take it out and drain it.
③ Heat the wok, add 2 tablespoons of oil, and then add garlic slices to stir fry.
(4) Add mustard and stir-fry for 2 minutes, and add a little salt to stir-fry evenly.
Third, mustard bean curd soup
Ingredients: mustard 150g, tofu 200g, proper amount of starch, 2 tablespoons sesame oil, 5 tablespoons broth/kloc-0, pepper 1 tablespoon, 2 tablespoons refined salt.
Practice 1. Cut off the old leaves and thick stems of shepherd's purse, wash them, blanch them with boiling water, take them out, shower them with cold water, and then chop them up.
② Boil the broth, add salt and water starch to thicken the broth, and then add diced tofu to boil.
(3) Add chopped shepherd's purse, boil it again, then turn off the fire, pour in sesame oil and sprinkle with pepper.
Four, seafood mustard chicken
Ingredients: 1 mustard, half chicken, 4 scallops, 20 clams, 6 slices of ginger, 2 tablespoons of rice wine, and appropriate amount of salt.
Practice 1 shred ginger, soak clams in salt water first, cut mustard and chicken into large pieces, boil a pot of boiling water with a little olive oil, blanch mustard first and then scald chicken.
② Cook another pot of water and add the chicken for 20 minutes.
③ Add mustard, shredded ginger, scallops, clams and rice wine and cook for 20 minutes.
Season with salt before cooking and add a little sesame oil.
Five, mustard beef
Ingredients: 300g mustard, ginger, medlar, 200g beef, salt, rice wine and white pepper.
Practice ① Marinate beef with salt and rice wine for about 5 minutes, wash mustard and cut into sections, peel and slice ginger.
(2) Then blanch the beef with boiling water, scoop it up and drain it for later use.
(3) Add a proper amount of water to the pot, first add ginger slices, and then add mustard after the water boils.
(4) When boiling again, turn to low heat and cook the mustard until it becomes soft. When the mustard is cooked and soft, add beef and medlar, add some salt and a little white pepper.
⑤ Cook the beef until it is fully cooked, then turn off the fire and serve.
Six, rice soup mustard
Ingredients: mustard 300g, rice 180g, water 1.4L, salt 1/8 teaspoons, sugar 1 pinch, chicken essence 1 pinch.
Practice ① Remove impurities from rice and wash it. Add water to the cauldron, add rice, put it on a big fire and bring it to a boil, then turn the fire to medium-small fire. Put the lid on the chopsticks and cook for 25 minutes. At this point, the rice is cooked and the soup is not dry. Drain the rice and use the rice soup for later use (about 500ml of rice soup). Continue to put the rice into the boiling pot until it is completely cooked and softened, about 15 minutes.
② Wash mustard and cut it into small pieces of 1 cm.
③ Pour the rice soup into a pot, bring it to a boil, add sugar, salt, chicken essence and shredded mustard, and cook for 10 minute on low heat.
Seven, whitebait mustard porridge
Ingredients: japonica rice150g, mustard100g, whitebait 50g, salt 2g.
Practice 1 Wash japonica rice, soak it in cold water, put it in a pot, add a proper amount of broth, boil it with strong fire, and then cook it slowly with low fire.
(2) Wash the mustard heart, cut it into powder and blanch it for later use.
③ Wash whitebait for later use.
(4) When the porridge is cooked, add whitebait and mustard powder, cook with strong fire for a while, then add salt to taste, and serve.
How to make mustard tuber pimple?
There are many ways to make mustard acne. In our life, many friends choose pickling method, because it can bring out the unique flavor of mustard pimples. First of all, we need to prepare mustard knots, and then prepare some ingredients to pickle in vats. After a period of time,
Mustard bumps can be eaten. After salting, we have a lot to eat. Mustard mustard tuber can be directly cut into long strips like French fries, or sliced and sprinkled with Chili powder. Tender can be shredded, and small ground sesame oil can be eaten cold. They are all extremely refreshing dishes. If you don't want to eat them raw, you can fry them.
The function of mustard pimple
Because many people generally eat mustard, they don't pay special attention to mustard bumps, but the nutritional value of mustard bumps is very rich, especially mustard bumps are rich in vitamins, which is indispensable for our children's growth.
Besides, it can help our stomach digest. Finally, it can improve eyesight, promote diaphragm function and relieve constipation. Because mustard tissue is thick and hard, it contains carotene and a lot of edible cellulose, so it has the effect of improving eyesight and relieving constipation. It can be used as a good diet for ophthalmologists, and can also prevent constipation, especially for the elderly and people who are habitually secretive.
Through the above, we all know the pickling method of mustard knot. In fact, there are many ways to make mustard bumps, and all of us can choose the method that suits us according to our own tastes. If you want to eat authentic mustard tuber, you can try to do it according to the method we said above. Finally, I hope we can all have a good and healthy eating habit.