Mustard is China's famous specialty vegetables, for the cruciferous genus Brassica juncea annual or biennial herbaceous plants, nutritional value is very high, can be steamed, boiled or fried and other ways of cooking, pickled flavor, can enhance appetite, promote gastrointestinal digestive function, to do the soup, add mustard can make the dishes slightly spicy. This week after a friend's introduction, learned to do two kinds of spicy mustard silk pickles. All tasted say delicious, and have to ask me for the recipe, the following I will practice to tell you.

A, stir-fried mustard

Material mustard 1 catty, garlic, salt.

Practice ① water East mustard washed and cut into short sections, and then blanch. ② pot into a small amount of oil, hot, add garlic, burst incense, add water East mustard stir fry. ③ Add the right amount of salt seasoning can be.

Second, garlic fried mustard

Material mustard 1000 grams, 20 grams of garlic, salt.

Practice ① wash and drain mustard greens, then cut into sections, garlic cut into slices. ② Boil a pot of boiling water, add a little salt, the mustard section into the hot a roll out drained. ③Heat a frying pan, add 2 tablespoons of oil, and then add the garlic slices and sauté. ④ Add mustard greens and stir-fry over high heat for 2 minutes, add a pinch of salt and stir well to remove from the pan.

Three, mustard cabbage and tofu soup

Ingredients mustard cabbage 150 grams, 200 grams of tofu, the amount of starch, 2 tbsp sesame oil, 15 tablespoons of broth, 1 tsp pepper, 2 tsp refined salt.

practice ① caper cabbage to remove the old leaves and thick stalks, wash, blanch in boiling water and then removed, and then cooled with cold water, and then chopped. ② boil the soup, add salt and water starch thickening soup, and then into the diced tofu boiled. ③ put into the chopped capers, once again boiled that is off the fire out, dripping sesame oil, sprinkle pepper can be.

Four, seafood mustard chicken

Ingredients mustard 1, chicken half, dried scallops 4, clams 20, ginger 6 slices, 2 tablespoons of rice wine, salt.

Directions ① ginger shredded, clams soaked in salt water, mustard greens, chicken are cut into pieces, boil a pot of boiling water with a little bit of olive oil, boil mustard greens and then hot chicken. ② Boil another pot of water and put the chicken to boil for 20 minutes. Then add the mustard greens, ginger, dried scallops, clams, and rice wine and cook for another 20 minutes. ④Season with salt and add a little sesame oil before serving.

V.

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Ingredients mustard greens 300 grams, ginger appropriate amount, goji berries a little, 200 grams of beef, salt appropriate amount, a little rice wine, a little white pepper.

Method ① beef marinated in salt and rice wine for about 5 minutes, washed mustard greens cut into sections, ginger peeled and sliced. ② and then with the beef with boiling water boil, fishing up and draining spare. When the water boils again, turn down the heat and soften the mustard greens. When the mustard greens are tender, add the beef and goji berries, and season with salt and a little white pepper. ⑤ Cook until the beef is fully cooked through, then turn off the heat and serve.

Six, rice soup mustard

Ingredients 300 grams of mustard, 180 grams of rice, 1.4 liters of water, 1/8 teaspoon of salt, 1 pinch of sugar, 1 pinch of chicken essence

Method ① pick the impurities of the rice, washed. Fill a large pot with water, add the rice and bring to a boil over high heat, then reduce the heat to medium-low. Place the lid on the chopsticks and cook for 25 minutes. At this point, the rice is cooked, but the broth is not yet dry. Drain the rice and set aside the broth (about 500 ml of broth). Continue to cook the rice in the rice cooker until fully cooked and tender, about 15 minutes. ② Wash the baby mustard greens and chop them into 1 cm pieces. ③ Pour the rice broth into the pot, bring to a boil, put sugar, salt, chicken essence, chopped mustard greens, and cook for 10 minutes on medium-low heat.

Seven, silverfish mustard porridge

Ingredients Japonica 150 grams of rice, 100 grams of mustard, 50 grams of silverfish, salt 2 grams.

Method ① round-grained rice washed, soaked in cold water, put into the pot, add the right amount of broth, with a strong fire after boiling, change to a small fire slowly simmering. ② mustard heart washed and chopped, blanch and set aside. ③ silverfish washed and set aside. ④ porridge will be simmering well, into the silverfish and mustard end, with a strong fire and cook for a few moments, and then add salt seasoning, can be served up to eat.

Eight, mustard chicken soup

Material chicken breast meat, chicken liver slices, mustard 150 grams, chicken gizzard slices 50 grams each, chicken soup, squash, water-vaporized fungus, cauliflower, salt, each in moderation.

practice ① wash mustard, cut thick slices, first chicken gizzard, chicken liver slices with water to wash, squeeze half a bowl of blood for the extraction of broth. ② chicken soup pot on the fire, boil, the ingredients together with the pot blanch, fish up, put in the soup pot, the blood water into the soup pot, to boil, skimming foam, pour into the soup pot that is complete.

Nine, mustard fried rice

Ingredients rice, mustard greens, diced radish, minced onion, Mrs. Le fresh chicken sauce, tomato sauce, oyster sauce.

Practice ① steamed rice to be used (preferably steamed hard some of the good), mustard cleaned and shredded. ② hot pot 5 into the oil under the minced onion burst incense, add radish and mustard stir fry until soft. ③ Add rice, Mrs. Le fresh chicken sauce, tomato sauce and oyster sauce continue to stir fry, out of the pan before sprinkling some parsley can be.

ten, mustard pickles

Material mustard 1 kg, 250 grams of green onions, 450 grams of coarse salt, 100 kg of dried chili, 120 grams of glutinous rice paste, 220 grams of chili, 75 grams of fish sauce, 75 grams of shrimp paste, shrimp 120 grams of pear 40 grams of onions 25 grams of garlic 30 grams of ginger 30 grams. grams, 5 grams of sugar.

practice ① coarse salt, water into brine, put mustard greens, small onions marinated for 15 minutes, remove the water rinse with water, and control the water. ② dried chili pepper into a bowl, add fish sauce soak until soft, remove and other condiments together in a blender and stir into the sauce. ③ mustard greens, scallions and sauce can be mixed well.