How to Make Spicy Mustard Stew
How to Make Spicy Mustard Stew
Mustard is very tasty in real life, so many people will consider mustard when choosing to cook, and it is still good for our body after eating it, so here is how to make Spicy Mustard Stew for you.
Ingredients
5-6 mustard greens
About 500g of heart radish
Moderate amount of fresh water, vinegar, and soy sauce
500g of soy sauce
Stuffing Spicy Vegetable Practice 1 --Cool
Wash the mustard greens well. Remove the roots and whiskers, and peel the skin (you can also leave it on).
Cut into even hobnails or small squares. Soft and hard with personal taste. Radish cut into thin julienne, can also be rubbed into julienne, the thickness of moderate.
Cook the mustard with water, then layered with radish, pour in the water and simmer for 2 days, then cover with raw radish while it's still hot. Remember the key to this step! Cover tightly and simmer for 2-3 days to have a better flavor.
Open the lid again and take a deep breath, there is a wonderful flavor. (Note that do not like the flavor of 'people should remember to bring goggles) eat when pouring aged vinegar and a product of fresh soy sauce and mix well.
Do remember to keep it in the fridge when you don't eat it, still covered with the shredded radish and the lid of the pot.
Spicy smothered vegetables practice 2 - stir fry
First of all, choose a better quality of spicy vegetables raw materials as we all know, the purple leaves of the spicy vegetables are usually preferred, commonly known as the purple hot, with this kind of spicy vegetables made out of spicy vegetables spicy flavor is more violent. The first thing you need to do is to get your hands dirty.
First of all, cut off the roots of the spicy vegetables, and wash the surface of the soil with water.
Cut the cleaned vegetables into julienne strips. The first thing you need to do is to cut the ginger and the scallions. Slice the fresh radish and set aside.
To enhance the flavor of spicy vegetables, it is best to prepare fried peanut rice.
Mash the peanuts with a garlic mortar or other tool.
The following start frying, boil the oil in moderation, anise frying to enhance the flavor.
After the onion and ginger burst the pan, the fire modulation of medium heat, will cut the shredded spicy vegetables into the pan and stir fry quickly, stir fry until the spicy vegetables heat, there is a slight heat can be, according to personal taste to add the appropriate amount of salt, chicken essence, thirteen spices, a little stir fry. Pour the crushed peanuts into the pot and mix well with the spicy vegetables, then remove from the pot and serve in a container.
While it's still hot, evenly cover the sliced radish with the spicy vegetables, and if you want to speed up the smothering of the spicy vegetables, sprinkle a small amount of salt evenly on top of the sliced radish.
And then find a plastic bag or plastic wrap, the utensils sealed, placed in a cool place can be. Under normal circumstances after an hour or two you can eat a crisp spicy smothered vegetables. Don't miss out on this delicious home cooking when you can eat freshly smothered vegetables all year round.
How to Make Spicy Mustard Vegetable Stew 2
Ingredients
A handful of mustard greens
Methods/Steps
1. Pinch off the older parts of the mustard greens, and clean them well.
2. Cut the mustard greens into small pieces, as long or short as you like.
3. Put the chopped mustard greens in a clean, oil-free pan. Do not touch a drop of oil during smothering, otherwise it will not smother successfully.
4. Turn on the heat and sauté the mustard greens in the pan until lightly browned.
5. While the mustard greens are still hot, pack them into a large bowl and press them slightly with your hands.
6. Cover with plastic wrap and marinate at room temperature. 2~3 days in summer, 5~7 days in winter.
7. Smothered spicy vegetables slightly darker color, taste great!
Mustard Spicy Stew 3
Tools / Ingredients
Mustard: 2
Peppercorns: a spoon
Methods / Steps
Mustard lumps cut into slices, and then cut into a thick and thin some uniform julienne
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Add oil to the pan and heat, add peppercorns and fry over low heat, fry the peppercorns until slightly burnt, fry the pepper flavor, fish out the peppercorns without
Add mustard pimples and stir-fry quickly over high heat for about 1 minute, turn off the heat and stir-fry mustard pimples can be hot, don't stir-fry, stir-fry can't do mustard flavor
Stir-fried mustard pimples, stir-fried mustard pimples, stir-fried mustard pimple, stir-fry, stir-fry. During the period, do not open the lid of the jar
After two days, take out some, plus chili oil, sesame oil, soy sauce, salt, rice vinegar, mix, you can eat, mustard spicy flavor, choking the nose, appetizing and under the rice
Tips:
When frying mustard lumps of wire mesh, do not need to put salt, mixing When the system, and then add salt or soy sauce, the mustard pimples can be fried hot, do not fry cooked, fried can not do mustard spicy flavor.
After frying, it should be loaded into the jar while it is still hot, immediately cover the lid, cool, loaded into the refrigerator to save, eat now take, plus seasoning mixing