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,
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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.
Eight, mustard chicken soup
Ingredients: sliced chicken breast, sliced chicken liver, mustard 150g, chicken gizzard 50g, chicken soup, shredded mustard, fungus, cauliflower and salt.
Practice ① Wash the mustard tuber and cut it into thick slices. First, wash the chicken gizzard and chicken liver slices with clear water and squeeze half a bowl of blood to extract clear soup. (2) The chicken soup pot is boiled. All ingredients are cooked in a pot, picked up, put into a soup pot, and blood is poured into the soup pot. When boiling, skim the foam and pour it into the soup pot.
Nine, mustard fried rice
Ingredients: rice, mustard, diced radish, minced onion, Taitai fresh chicken juice, tomato sauce, oyster sauce.
Practice 1 steam the rice for use (preferably hard steaming), wash the mustard tuber and shred it. Heat the wok with 50% oil and stir-fry the minced onion until fragrant. Add diced radish and mustard and stir-fry until soft. ③ Add rice, fresh chicken juice, tomato sauce and oyster sauce, continue to stir fry, and sprinkle some parsley before serving.
Ten, mustard pickles
Ingredients: mustard 1kg, onion 250g, crude salt 450g, dried pepper 100kg, glutinous rice paste 120g, pepper noodles 220g, fish sauce 75g, shrimp paste 75g, shrimp 120g, pear 40g and onion 25g.
Practice 1. Mix crude salt with clear water to make brine, add mustard and shallots and marinate for 15 minutes, take out and rinse with clear water, and control the moisture. (2) Put the dried chili into a bowl, add fish sauce and soak it until it becomes soft, then take it out and put it into a blender with other seasonings to stir it into a paste. ③ Mix mustard and shallots with the sauce.