Mustard greens are not only edible for the green part on top, but even the white rhizome part that grows in the soil is edible as well. The white rhizome part of mustard is also called mustard lumps. Since mustard lumps are a kind of food that is not easy to fry, many people are confused when facing mustard lumps and don't know how they should be made. Below you will find the frying method related to mustard lumps.

Preparation materials:

Mustard pimples, lean pork, soy sauce, sugar, chicken essence, pepper powder

Practice:

1, the mustard pimples cut into julienne strips, put in water to soak, so that you can remove the overly salty taste;

2, the lean pork cut into julienne strips, ready ginger and green onion;

3, in the pot of boiling oil. Add shredded ginger burst incense, add the shredded meat stir fry;

4, add chopped green onion, sugar and the right amount of pepper stir fry;

5, into the mustard lumps of shredded, add soy sauce to stir fry together;

6, and finally add chicken seasoning can be.

Salted cabbage pimples spicy fried ham silk

Materials salted cabbage pimples half, dried ham, red pepper 3, a section of white onion, cilantro, seasoning: corn oil, cooking wine, soy sauce, sugar, MSG practice 1, cabbage pimples cut into slices and then cut into thin filaments, repeatedly scrubbed in the water until the water is clear to fish out and standby;

2, ham shredded, red pepper chopped, green onion white slices spare

3, start a frying pan, the oil is hot, under the white onion small fire sautéed flavor;

4, under the ham wire large fire stir-fry flavor;

5, cooking wine, soy sauce and a small amount of sugar, the next pimple wire large fire stir-fry;

6, stir-fry until the pimple wire soft, the pot of oil;

7, adjusted to the monosodium glutamate, the pan sprinkled with chopped cilantro can be.

Big mustard pickles

Materials

3 big mustard hearts, 1. 1 and 1/2 tbsp salt, 2. 1/2 tbsp chili sauce, 1 and 1/2 tbsp sugar, 1 tbsp sesame oil, 1/2 tbsp light soy sauce

How to do it

(1)Wash the big mustard hearts and remove the thick skins, then use a peeler to peel the skins to a fine surface, and then slice them across the grain. Then slice it horizontally into 0.3 to 0.4 centimeter slices and set aside.

(2)Sprinkle the thin slices of mustard heart into the seasoning (1) and mix well, then marinate for 30 minutes so that the salt penetration dissolves into the thin slices of mustard heart, and the texture of the heart becomes crunchy, so that you can filter out the brine, and the heart of the water press dry and standby.

(3)Mix all the ingredients of mustard heart slices and seasoning (2) together, and put them in a container to marinate for 2 to 3 hours to taste before serving, and refrigerate for about 10 days.