How to make pungent spicy vegetables (mustard greens)!

Haoshanpu | 2018-01-05 | Founder: shenzhenok

"How many friends still remember the spicy mustard greens made by their mother when they were young? The weather when we were young There is always frost, and after picking the mustard hearts that have been frosted, they are turned over and pickled and then left overnight. What else will they taste when you wake up the next day? As a result, when you open the lid, they will be fermented. It’s so spicy that I can’t even open my eyes. Hehehe. Now that I’ve grown up and my living conditions have improved, it’s always hard to taste that kind of spicy food.”

The best time to cook this dish is after the frost in winter, because mustard greens that have not been beaten by frost will have a bitter taste, while mustard greens that have been beaten by frost will taste sweeter, so that the pickled spicy vegetables will taste more delicious. oh.

Ingredients required: fresh and tender mustard hearts.

Steps:

1. When buying mustard greens, you need to choose those that are tender, so that the taste will be better. Wash the mustard greens and set aside later. If the mustard greens are really old, you can peel off the skin.

2. Next, use a clean and grease-free pot to boil a pot of water.

3. After the water boils, add the mustard greens. When the soup has been boiling for one minute, take it out and drain it immediately. Then take a larger pot, shake off the water from the mustard greens, put it into the pot, compact it tightly, cover it with several large vegetable leaves like chicken, and then cover it with the lid. (When I was little, my mother did this step by chopping it, but you can also chop it).

4. After opening the lid the next day, the taste will become very spicy, and it will be so spicy that you can't open your eyes. This means that the spicy dish has been successfully prepared.

5. When eating, take it out and chop it into pieces, add cooking oil to the pot, stir-fry and eat. It tastes great, refreshing and crispy, with a light spicy taste. I could eat a whole plate in one sitting!

Why are the spicy dishes I cook not pungent enough?

Many people fail to make spicy dishes. What I am telling you here is whether ordinary mustard greens are suitable for making spicy dishes. Only the hearts of small-leaf mustard greens are suitable for making spicy dishes. Because the original spiciness of small-leaf mustard greens is relatively strong, it is the best raw material for making spicy dishes.