Mustard head

Mustard head is also called kohlrabi. It is a kind of root mustard. It has a light spicy taste of mustard but is sweeter. It is customary to roll it here in Guangdong. The soup is "steamy" and sweet; in the north, people like to pickle it into pickles, which taste "squeaky" and are sour, spicy and delicious.

When it comes to nutritional value and therapeutic effects, mustard greens are actually similar to mustard greens. They can detoxify and reduce swelling, prevent and fight cancer, refresh the mind, reduce qi and digestion, and are diuretic and dehumidifying. Compared with mustard green leaves, the flesh of mustard heads is denser and easier to cook. It tastes spicy and sweet, and is very delicious when used to make pork rib soup or boiled meat soup. In addition to boiling and rolling, serving in soup and stir-frying are all good ways to cook mustard heads. Like oysters, rapeseed and double mushrooms, blanch the slices of mustard heads until "fresh", then add oil to a hot pot and sauté the garlic until fragrant, add the washed shiitake mushrooms and straw mushrooms and stir-fry, add the rapeseeds, then add oyster sauce and raw Mix the mustard head with water and mix well; serving the cabbage head is very simple. Peel the mustard head and cut into small pieces, heat the stock, cook the cabbage head and add salt to taste; if the cabbage head is said to be " The representative of "clear soup with little water", the dry and spicy cabbage is another extreme. Fry the dried chili peppers and Sichuan peppercorns until dark red, then add the peeled and cut cabbage heads into thick strips, stir-fry until cooked, add salt, sugar and vinegar and stir-fry evenly before serving. The spicy and delicious flavor will make people addicted. .