There is a most seasonal seasonal vegetable is mustard, in the fall just listed when very small tree, leaf slender tender green, with the weather getting colder and colder, the leaf will grow bigger and bigger, the volume of the whole dish has become large, and then ball, pumping flowers, rhizome thick, no matter what kind of growth, mustard is a little bitter, but after the bitterness of the back to the sweet.

The tender stalks at the top of the mustard stems, with soy sauce, sugar and broth burned until the broth dries up, is the best mustard practice.

The small mustard is suitable for making potherb mustard, and better than with radish baby, after pickling, bitter taste is gone, with a little mustard gas aroma and not as spicy as the radish baby, meat fried shredded pork, vegetarian fried bean curd is a refreshing appetizer.

Mustard is also one of the necessary Chinese New Year vegetables, known as perennial vegetables, the Hakka people will be in full bloom when the mustard rubbed with salt into the jar fermented into sauerkraut, or after exposure to the sun made of dried mustard, Fuk Choy, you can do a long time of storage, after pickling or exposure to the sun of the big mustard, the flavor and the fresh time is completely different, don't have a different taste.

The ball of mustard is a large mustard curled in the middle of the heart of the vegetable, it will be a petal peeled off, the first Chuan hot and then simmered in broth and oyster sauce, on the table when a water of turquoise is the entrance to the melting, if with mushrooms or chicken wings, it is the Guangdong Museum of the banquet dishes. The general public can not do their own home mustard heart cooked soft and can maintain the green, the secret is that the restaurant hot mustard are in the water with baking soda, and baking soda is easy to destroy the nutrient quality of vegetables, so look at the dish is not nutritious, taking into account the nutrients and do not look good, referring to the mustard.

Jiangzhe Museum? Vegetables is the most delicious mustard practices, seasoned with soy sauce, sugar and broth burned to the broth to close the dry, the color was not green, so do not need to use baking soda, the choice of mustard stems on the upper end of the young stalks, when the mustard aging rhizome thick, the top of the leaves began to draw flowers, in the buds just emerging stamens, picked off the young leaves are best suited to do the punch dish, washed and chopped up with a little oil, stir fry a few times when the hot cans and then sealed, one day after opening to eat will be the smell of the water, and then the water is not enough. A day later to open and eat will have a mustard gas straight to the nose heart, like people feel addicted to eat unaccustomed to the tears will be flushed out;? Vegetables are different, soft and flavorful, slightly bitter with a little sweet, both appetizers and dishes, Jiangsu and Zhejiang Museum of this small dish of a small plate of 120 yuan, in fact, not expensive, have done know that it is very consumables, a mustard peeled off the outer layer of the old leaves, can only be picked out of a small section of the heart of the cabbage, a catty of the heart of the cabbage blackmail finished on the amount of a few chopsticks, the cost of the fire and the cost of the work.

As for the thickest stems below the heart of the vegetable, the vegetable market is also known as the heart of the vegetable, generally used in soup, but into the soup before you have to peel off the layer of rough skin, first with a knife from the top of the incision down to tear, and then use a paring knife to shave off the relatively thin tendons, the same a large portion of the inedible, used to cook pork ribs in soup or chicken broth, the flavor is good. Calculating a green vegetable can be eaten from young to old, from the heart of the vegetable, leaves to eat to the rhizome are delicious only mustard.