What are some home-cooked recipes for potherb mustard, which are easy to make and delicious with rice? Stir-fried soybeans with mustard seeds
Ingredients required: 500g pickled mustard mustard, 1 bowl of soybeans, 100g pork belly, appropriate amount of oil, 1 segment green onion, 2 slices ginger, 2 cloves garlic, 1 tablespoon light soy sauce, dried chili peppers 7-8 pieces, a dozen peppercorns, 2 star anise, 1 teaspoon of Sichuan peppercorns, method: Soak the mung beans and mustard seeds in water overnight, soak the soybeans until they swell, and remove the salty taste from the mustard seeds.
Cut the pork belly into dices, chop the green onions, mince the ginger, mince the garlic, cut the dried chilies into sections, no need for the chili seeds. Wash the mustard seeds, squeeze out the water, and cut them into sections. Add water to the pot, add soaked soybeans, then add peppercorns and star anise, bring to a boil and cook for ten minutes. After the soybeans are cooked, remove the soybeans and drain the water and set aside.
Add oil to the pot and heat it up, add the diced pork belly and stir-fry the diced pork belly to release the oil. Add green onions, minced ginger, garlic, and dried chili peppers and stir-fry until fragrant. Add mustard greens and stir-fry for 1-2 minutes. Add soybeans and stir-fry evenly, add pepper noodles, light soy sauce, pour in a small amount of water, simmer for 1-2 minutes to absorb the flavor. After the time is up, add a small amount of chicken essence, stir-fry evenly, turn off the heat, take it out and serve on a plate. A delicious dish of stir-fried soybeans with mustard greens is ready. Mixed spicy mustard seeds
Ingredients required: 500 grams of pickled mustard seeds, appropriate amount of oil, 1 tablespoon of chili pepper, 3 cloves of garlic, 1 tablespoon of light soy sauce, and a few peppercorns. Preparation process: pickled The mustard is relatively salty, so to remove part of the salty taste, soak the mustard in cold water overnight. Wash the soaked mustard seeds twice, squeeze out the water, and cut into sections.
Put the garlic and cut it into mince. Prepare the spicy oil. The amount of spicy oil is according to your personal taste. If you like spicy food, add more. If you can’t eat spicy food, add less. Add water to the pot and bring it to a boil. Pour in the mustard water for 2-3 minutes and take out the mustard. After taking out the mustard seeds, put it into cold water to cool it down. Take out the mustard seeds and use the handle to grasp the water and set aside. Do not blanch the mustard for too long, otherwise the taste will not be crispy. After boiling, immediately put it into cold water to cool it. This can maintain the green color of the mustard and prevent it from turning yellow.
Add oil to the pot and heat it up, add the peppercorns and cook the peppercorn oil over a slow fire. Fry the peppercorns until almost burnt, turn off the heat and take out the peppercorns. Put the mustard seeds in a bowl, add the fried sesame pepper oil, then pour in the chili oil, minced garlic, light soy sauce, use chopsticks to stir evenly, and a crispy, green, spicy and delicious mustard mustard seeds is ready. Stir-fried mustard mustard with minced meat
Ingredients required: 1 pound of pickled mustard mustard, 100 grams of raw pork, 4-5 millet peppers, appropriate amount of salt and oil, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, and Sichuan peppercorns 1 teaspoon of noodles, 1 teaspoon of MSG, half a tablespoon of light soy sauce, half a tablespoon of rice wine, and appropriate amount of tapioca starch. Preparation process: The mustard must be pickled and relatively salty. Wash the mustard several times or soak it in small water to remove it. Most of the mustard tastes like salt.
Pinch the water from the mustard seeds, and then cut the mustard seeds into sections. Chop the green onion, mince the ginger, slice the garlic, cut the millet pepper into pepper rings, and dice the pork. Put it in a bowl, add rice wine, light soy sauce, and tapioca starch, mix well, and marinate for 10 minutes. Stir-fry the meat and eat it. Less fishy and more tender.
Heat the oil in the pot, add the meat cubes and stir-fry over low heat until the meat cubes turn white in color, take the meat cubes out and set aside. Add a small amount of oil to the pot, add scallions, minced ginger, garlic, and millet pepper, sauté until fragrant, then add mustard seeds and stir-fry for a few minutes. Add the fried meat cubes, then add the peppercorns and MSG, stir-fry together evenly, turn off the heat, take it out and serve on a plate.