At the same time, mustard rice is also a meal that the Yongding Hakka must eat on the 20th day of the first month. Because of the bitter taste of mustard, it is used to smother the rice to represent that the year is over, and everyone is ready for hard work and struggle for the new year.
Making
On the second day of the second month of the lunar calendar, the day of the dragon's head, selecting the best glutinous rice, peeled to the tender green mustard leaves, according to the ratio of five to four with a good, and then put some pork and other condiments, stir-fried into mustard rice. The process of stir-frying mustard rice is actually not complicated. First, the glutinous rice into rice; and then the mustard leaves cut fine standby; cut the pork into the frying pan fried incense oil, cut the mustard into the pan and meat with the fried; fried so that the soft green and cooked, that is, the glutinous rice into the pan with pork mustard stir-fried, tripped evenly; and finally put salt, monosodium glutamate, shrimp, cilantro and other condiments, simmering for a minute or two, you can get up to open the pot to eat. The flavor of the aroma comes, let a person mouth-watering.
Steps
1, the late rice with water amalgamated, soaked for 2 hours, the water drained, mustard cleaned and cut into small segments, dry onion cut into thin slices, pork pork cut into julienne.
2, pot on high heat, put the cooked lard hot, into the dry onion fried to golden brown when removed. And then under the pork shredded stir-fry until cooked, add mustard shrimp, stir-fry until half-soft, add washed evening rice, soy sauce, monosodium glutamate stir-fry mixing flat. Then inject the pork bone soup, cover the pot with a good lid, burn with high heat until the soup immediately retired from the fire to use a slight fire simmer until the rice is cooked. Open the lid and splash on the onion oil, peanut rice and rice can be mixed well, when eating according to personal taste, can be mixed with some chili sauce.