Just put all the materials in a fresh-keeping bag and knead them evenly. If there is no kumquat, you can also use grapefruit or lemon instead, or add 1 teaspoon vinegar to make up for the sour taste.

Material (easy to manufacture)

Komatsu 1 bag (200g)

Carrot (silk)1/7 (30g)

A: 1/2 cups of water, 1 and 1/2 teaspoons of crude salt, 1 teaspoon of sugar, 1 kumquat (cut into ginkgo slices), 2cm kelp (shredded) and 65438+ pepper (cut into small circles).

Way of doing things

1. The stem of Komatsu is cut into 1cm long, and the leaves are cut into 1cm small pieces, which are put into a filter screen together with carrots, poured with hot water, scalded once, and cooled for later use.

2. Put A and 1 into a fresh-keeping bag, gently mix, squeeze out air, seal the bag mouth and refrigerate for half a day.

Is Komatsu cabbage sweet when cooked?

If you cook with fish sauce and Pleurotus eryngii, you can make a good soup. It only needs a little seasoning to make a good taste. It won't take long to turn 1 bag of small pine vegetables into delicious dishes.

Materials (4 persons)

Komatsu (cut into 4cm long) 1 bag (200g)

2 slices of tempura (cut into delicious sizes)

Pleurotus eryngii (cut in half horizontally, then sliced vertically) 1 packaging (100g)

A: Japanese stock 1 and 1/2 cups, soy sauce &; 65,438+0 and 65,438+0/2 tablespoons of each flavor.

Practice: pour a into the pot and boil until it boils. Add Komatsu, tempura and Pleurotus eryngii, and cook until the stems are soft.

Komatsu mushroom sauce

Add Komatsu to the homemade mushroom sauce. It might be delicious. As a result, the first attempt was a great success! It will be more delicious for a day!

Material (easy to manufacture)

Komatsu (chopped) 1/2 bags (100g)

Flammulina velutipes (chopped) 2 packets (200g)

2 tablespoons of soy sauce and 2 tablespoons of fermented grains.

1 tablespoon vinegar and sugar.

Japanese stock powder 1 teaspoon

Practice: Pour all ingredients into the pot and cook for 67 minutes until the soup is dry.

Canned mackerel stewed with miso tofu and Komatsu.

Sometimes I want to eat fish, but I think it is very troublesome to buy it specially, and I don't want to deal with fresh fish. At this time, canned mackerel can come in handy! Because there is miso, it is also delicious.

Materials (2 persons)

Komatsu 1 bag (200g)

Canned mackerel (miso flavor, peeled and cut into small pieces) 1 can.

Tender tofu (cut into 6 pieces and 8 equal parts) 1/2 pieces.

A: Japanese stock 1 cup, soy sauce 1 and 1/2 tablespoons, sugar 1 tablespoon, ginger (shredded) 1 slice, and white powder water (white powder 1: water/kloc-)

Way of doing things

1. Add a little salt to hot water, boil Komatsu for 2 minutes, cut it into 4cm long, and wring out the water.

2. Pour one and canned mackerel together with soup into the pot and heat it. After boiling, add Komatsu and tofu and cook for 5 minutes. Finally, thicken with white powder water.