Last winter, dozens of mustard plants were planted (Yongfeng people said it was a fan dish). By the end of the year, mustard plants were growing vigorously, and most of them were more than one meter tall. On the 3th, I stripped dozens of leaves and shared them with my friends. Yongfeng is a new year custom. In the New Year, two mustard leaves are tied with red silk thread, and they stand by the big doorframe, which is a homonym for making a fortune. At the same time, at the end of the year, they kill chickens and ducks, put boiled mustard leaves on them, and respect their ancestors with respect. The boiled leaves are still kept, and they are used as a dish for the New Year's Eve dinner.

Mustard, commonly known as fan dish by Yongfeng people, is also called Nanfeng dish, probably because mustard grows faster with the south wind in spring. This is the most common vegetable in the garden, with a height of more than one meter, wide and tall green leaves, like a cattail leaf fan, dark green stalks and crisp roots. Mustard will also bloom, pale yellow, and also bear seeds, which are mustard seeds. Grinding is mustard, seasoning is mustard oil. Mustard seed can also be used as medicine to calm the liver and improve eyesight, and also has curative effect on cough and asthma. It can also be applied externally, which has a certain effect on swelling and joint pain.

In fact, for Yongfeng people, mustard is a delicious food.

cauliflower head and skin

The stem of mustard is huge and stout. We call it cauliflower head, peel it, take its light green or white stem core, slice it and stir-fry, which is a light vegetarian dish.

Then, slice the stems and expose them to the sun. After drying, the stems are rolled up, light and white, like butterflies, or more like magnolia slices. Soaked in water, fried meat is an excellent choice. Mustard stems absorb oil and have the unique fragrance of mustard heads, which enters the heart and lungs.

The vegetable scalp should not be wasted. Wash it, tear it into small pieces by hand, marinate it with salt, add pepper powder, and put it in a glass bottle. After a few days, the crispy vegetable scalp will soften. Regardless of breakfast, lunch and dinner, put a few pieces in a small dish to make small dishes to taste and appetize. Simply put, you can also use vinegar to make side dishes, which have a slightly different taste, vinegar flavor and crispness.

cauliflower stalk

The cauliflower stalk handle is like a dagger, straight, short, crisp and dark green, like jade. Wash the slices, stir-fry with red pepper, and the stems are spicy, mixed with the spicy taste of pepper, which is cool and straight to the heart.

you can also pickle, slice, pickle with salt, add pepper powder, put it in a glass bottle or crock, and eat it after ten days. Salty and spicy.

? Sauerkraut

There are many ways to eat mustard leaves. I classify them into three categories: old, middle-aged and young.

the old way of eating: wash the picked mustard leaves (or stalks) with water and put them in the sun for a day until the leaves are soft and have little water. Then chop or not cut the mustard, put it on a big plate, sprinkle salt on it, and then knead it by hand until the stems are soft and the leaves are hydrated. Put the kneaded vegetables in glass bottles or crocks, and seal them upside down, so as to let the salt water in the glass bottles or crocks flow out, so as not to let too much salt water stay in the bottles and jars and cause the sauerkraut to stink. In this way, after ten days, bottles and cans of sauerkraut are ready. When eating, take out the pickled cabbage, when the pickled cabbage is yellow, rinse it with water, or stir-fry minced meat, or add a few pieces of green pepper to stir-fry, or fry peppers, or make hot and sour soup, and don't want it sour and refreshing. Spicy and sour, the taste of the elderly, all in it.

? Wash vegetables

Wash vegetables, which I call the way of eating youth.

The word "chong" in the dish is pronounced "chòng" here, which means that the dish has a strong and exciting taste, and it has a nose-flushing and pungent meaning. Chong Cai is a traditional farm dish that Yongfeng people like to eat, which is fresh, fragrant, crisp, cool and spicy. It can strengthen the spleen, stimulate appetite, promote digestion and other effects, and is quite popular among people.

The making of pickled vegetables is relatively simple. Wash mustard greens, dry them in the sun for one day, chop them up and put them in an iron pan for simple frying, then put them in a closed pot, barrel or basin while they are hot, compact and seal them, naturally cool and ferment for 24 hours, and then the pickled vegetables are ready. The pickled vegetables can be fried and mixed, which is very delicious. If you go down in one bite, you may be able to "flush" your nose and tears together.

you can't stay for a long time, just like youth, it is fleeting.

Dried prunes

Wash the picked mustard with water and put it in the sun for a day until the leaves are soft and the water is low. Then chop or not cut the mustard, put it in a big plate or bucket, sprinkle with salt, and then knead it by hand until the stems are soft and the leaves are hydrated. Take it out and put it in the sun the next day. After a day in the sun, take it back and rub it in the evening. Then, the secret comes. Put the leaves that have been in the sun for a day in a pot and steam them half-cooked, take them out of an enlarged plate or bucket, and put them in the sun the next day, and repeat them for several days until they are dried. Finally, you can put the dried plum vegetables in storage. This dried plum dish not only has its unique fragrance, but also removes its original pungent and spicy taste, which is sincere and solid.

The unique aroma of braised pork, fried pepper, soup, braised pork, steamed stuffed bun and dried plum rose to the sky. Dried prunes are like people in their middle years, calm and mature, with thick accumulation and thin hair.