Mustard 5 kg salt 3 2 fine Chili powder 2 2 vegetable oil 3 2 white rice vinegar 3 2 garlic powder 3 2 (about 3 heads)
Teach you how to make mustard bumps and how to make them delicious.
1. Wash the old skin of mustard and cut it into two halves or three petals.
Second, mustard is shredded with a silk scarf (thicker is the best), and of course it can also be shredded by hand.
Third, put more water in the cauldron to boil, put the shredded mustard into it and stir it evenly with chopsticks. Turn off the fire immediately and take it out immediately.
Fourth, put it under a cold water pipe for a period of time to let the shredded mustard completely cool.
5. Take it out and put it in a container that can leak water to control water purification.
6. When waiting, you can heat the oil and pour it on the Chili noodles to make spicy oil to cool. Put the pepper and other ingredients into the mustard shreds with water control, and stir well by hand.
Question 2: How to cook mustard bumps directly without adding salt? Yunnan New Oriental takes it as its responsibility to inherit and carry forward the profound Chinese food culture, takes China's best vocational education as its vision, integrates the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Fujian cuisine, Zhejiang cuisine and Huaiyang cuisine, and introduces international teaching equipment, strong teaching staff and cutting-edge innovative professional settings of European classic West Point western food production culture.
Question 3: How to prepare raw materials for dried mustard pimples?
Mustard 5 kg
Salt 3 Liang
Fine Chili powder 2 Liang
Vegetable oil 3 Liang
White rice vinegar 3 Liang
Garlic powder 3 Liang (about 3 heads)
The practice of mustard knot in one's heart
Remove the old skin from the mustard, wash it, and cut it into two halves or three mustard lumps. Step 1.
Rub mustard into silk with a silk brush (thicker is best), and of course cut it into silk by hand. Step two.
Boil more water in the cauldron, add mustard shreds and stir well with chopsticks. Turn off the heat immediately after soaking in hot water, and take out the mustard pimple immediately. Third step
Put it under a cold water pipe for a while and let the mustard silk cool completely. Step four.
Take out the mustard knot and put it in a container that can leak water to control the water purification. Step five
When waiting, you can heat the oil and pour it on the Chili noodles to make spilled oil seeds to cool. Put the pepper and other ingredients into the mustard shreds with water control, and stir well by hand.
Question 4: How to make shredded mustard? Composition details
Two salty acne.
Garlic right amount
2 red peppers
Proper amount of onion
Proper amount of sugar
Proper amount of soy sauce
Appropriate amount of red oil
Proper amount of olive oil
Proper amount of black sesame
Steps of mixing cold dishes with shredded mustard
1 ingredients of this dish.
2 Cut the salty pimples into filaments.
Wash the pimple silk several times with clear water, then soak it in clear water and change the water several times in the middle.
4. Add some sugar to the soaked silk.
5 add the right amount of soy sauce.
6 Add appropriate amount of olive oil.
7 Add the right amount of red oil.
8 Finally, add appropriate amount of minced garlic, chopped green onion and sesame seeds and mix well.
Question 5: How to prepare dried mustard blocks (1). Wash the mustard heart and remove the thick skin. Use a peeler to peel off the skin until it is fine, and then cut it into 0.3 ~ 0.4 cm thin slices for later use.
(2) Sprinkle seasoning (1) into the mustard chip core, stir evenly, and marinate for 30 minutes, so that salt can permeate and dissolve into the mustard chip core. After the cabbage core becomes brittle, you can filter out the salt water and dry the water in the cabbage core for later use.
(3) Mix the mustard heart slices with all the materials of the seasoning (2), put them in a container for pickling for 2-3 hours, and then eat them. The cold storage can last about 65,438+00 days.
Question 6: How to make mustard bumps into delicious and rotten pickles?
1. Half mustard tuber, washed.
2. Shred mustard, put it in a pot and soak it in hot water 10 minute.
3. Take out and drain for later use.
4. Peel and slice garlic for later use.
5. Chop fresh meat into minced meat for later use.
6. Put the right amount of oil in the wok, stir fry more than usual, and add minced meat to stir fry.
7. Stir-fry minced meat until it turns white, and pour in a little soy sauce to stir fry.
8. Add garlic slices and stir fry 1 min.
9. Add shredded pickles and stir fry.
10. Pour a little vinegar and monosodium glutamate when cooking.
Question 7: The practice of pickled mustard tuber and spicy vegetable. In winter, all the food stalls in Beijing are mustard heads (also called mustard bumps). Mustard head can be pickled and eaten, and it can also be used as a spicy dish with unique flavor. This dish is not only low cost and simple to make, but also has the functions of clearing away heat and appetizing.
Raw material formula: mustard head 1 kg radish 200 ~ 300 g.
Production method:
1. Material selection: firstly, select fresh and insect-free mustard head, remove roots, whiskers and stems, wash it, and cut it into rhombic pieces with a thickness of 2 ~ 3 mm. Then, the roots, whiskers, stalks and stems of fresh radish without chaff heart should be removed, washed and twisted into filaments.
2. Cooked: Put the mustard blocks into aluminum pot, add water until the mustard blocks are immersed, and cook over high fire until the mustard blocks are slightly rotten.
3. Braising: Take a clean and tightly sealed jar, put half shredded radish at the bottom of the jar, then fish the cooked mustard into the jar while it is hot, sprinkle the other half shredded radish on it, quickly seal the jar mouth and let the temperature in the jar slowly drop. If the room temperature is too low in winter, you can wrap a small quilt properly and wait until it is cold. When eating, you can sprinkle sesame oil and vinegar. It is sour, spicy, fresh and fragrant, and the color is red and white, which is very attractive.
Note: The unique flavor of this dish is spicy nose drill. If you don't know the trick, it's not spicy. Never cover the pot when cooking mustard, otherwise mustard will not only have no spicy taste, but also have bitter taste. When you put mustard in the jar, you must put it in while it is hot and seal it immediately, so that the temperature in the jar will slowly drop. This is the secret of making spicy food. In addition, you can't get oil when you open the altar to get vegetables, otherwise it will be moldy. Don't open the altar too many times, lest the spicy taste run away.
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Suppress spicy food Author: Zong Shaobing published on September 0, 2006100: 29: 58 popularity: 525 Editor:
In late autumn, the vegetable garden received mustard bumps, one by one in the garden, quietly basking in the sun. This is used to pickle pickles. Radish and pimple are the main pickles in winter. The green radish in late autumn tastes crisp and sweet raw, as if the cool and unrestrained temperament in late autumn is raised in radish meat. Take a bite, the green juice splashes all over your mouth, and the taste of autumn rushes into your mouth like a flood from radish. You don't know the taste of autumn unless you eat radish raw. Mustard bumps can't be eaten raw. Insist on taking a bite, you will feel your tongue is astringent and your skin is like beef tendon. Its main purpose is only to pickle pickles. Interestingly, pickles pickled with mustard bumps are more delicious than radishes.
Pickled pickles with mustard bumps need to be soaked in salt water for a year and a half. Pickled vegetables are gray-brown, with a kind of twilight and yellow solemnity, which reminds people of the land under their feet and an unspeakable warmth. In the past, this was the main course of the whole family all year round. Pickled pickles, fished out of the jar, are slippery, washed away with clear water, and a wisp of shallow vegetables gets into your nose like smoke. When eating sauerkraut, the diced vegetables should be bigger, so as not to lose its mellow and far-reaching fragrance and appreciate its peaceful and elegant cuisine. Pickles are crunching in your mouth, even if life is simple, the taste of life is like the root of vegetables in your mouth, lingering and memorable.
There is another way to get rid of mustard pimples. "A Brief History of Vegetarianism" records: "Mustard pimple: the root of mustard. Cut it into thin slices, blanch it with boiling water, put it in a clean jar, add cooked soybeans and raw shredded radish, add salt as appropriate, seal it for two or three days, and eat it first. " But this is Beijing spicy. It's unique to our local area. It's called spicy. Take fresh mustard bumps in autumn, wash them and dry them. Cut the pimples into extremely fine filaments, then pour in the aged vinegar (add more vinegar, such as 342 ounces of pimples per catty), add a proper amount of sugar, put it in a porcelain jar, tie it tightly, and hold it for seven or eight days. I remember when I was a child, my father would cook several cans of this spicy food every winter. Take an indigo dish with you when you eat. It looks like a late autumn night. Spicy taste is sour and sweet, but this spicy taste is the general style of mustard oil. One year, a distant relative from the northeast came to the family, and there was such a small dish on the dining table. Relatives have never seen such a dish. He put a big chopstick in his mouth, and it was so hot that he cried and shouted-the whole family laughed happily. When eating spicy food, only take a sip and stutter, and savor the feeling that the taste of that food is rampaging in your mouth. We have a local word to describe the feeling of this entrance, that is, going straight to the eyes and nose, called "arch", which is roughly equivalent to "drilling smoke". Such as > >;
Question 8: How to make spicy vegetable bumps (shredded mustard) delicious? Seek the guidance of the great god ~ use materials
Ten Jin mustard pimple
One kilogram of salt
A kilo of sugar
Half a catty white vinegar
Cooked oil four Liang
Siliang garlic paste
Chili powder is three liang.
MSG Sanliang
Pickled mustard tuber pimple (to suppress spicy shredded vegetables)-the practice of delicious pickles
Wash a mustard seed into a knot and peel off the old skin.
Cut into pieces and soak in water for a day or two. I have been soaking for a long time. My mother said not to soak. Then dry the water.
Dry water
Cut filaments. You can also dig it out directly. I have two, and I cut a pot full.
Cook the edible oil and cool it. You can also put some pepper in it to improve the taste. I'm sure I won't let go.
Salt, sugar, vinegar, garlic paste (mashed very finely), Chili powder (refined powder of supermarket), monosodium glutamate and other ingredients.
Mix seasoning, oil and shredded mustard.
Seal the lid for three days. It tastes like mustard, sweet and sour. Very appetizing.
Question 9: How to cook mustard knots preserved for a winter? It's not enough to cook them. The key is to stew them. After boiling, it will be soft for half an hour without opening the lid.
Question 10: How to make mustard well? How to eat mustard? If you don't know whether you are talking about mustard leaves or mustard bumps, you can steam mustard meat (you must have eaten braised pork with plum vegetables, or you can cook it with mustard. Kaifeng is called braised pork. Half the mustard sauce is pickled.