Spicy vegetable practice:

1, method one: fresh greens; cut two halves of the rod head cut; pot of water boiling, blanch two minutes in the pot and fished out; fished out of the cold water and washed and drained; first cut into strips in the cut into crushed grains; cut into pieces; chopped; chopped and drained of water; need to eat when the hand squeezed dry vegetable grains of water, pot of oil dry chili pepper section, pepper Stir fry under the vegetable grain stir fry, add salt chicken seasoning can be.

2, method two: wash the mustard, if the stem is a little old, tear off the skin. After the water boils, put mustard greens, do not have to wait for the water to boil again, scalded for 1 minute like this, fish out, slightly drained, wash the pot, and then put the vegetables in, cover, and so on tomorrow at noon or at night when you want to eat, take out and chop. Put it in a pot with a lid. Open it the next day and smell the spicy flavor. Wash them a little in cold water, drain, chop and mince a little garlic. Put oil in the pan, pop the garlic granules, then add the vegetable granules and sauté.

3, method three: first we need to lettuce small cabbage wash, and then soak in salt water for a period of time, soaked in salt water after the lettuce will be more flavorful. Then, chop the cabbage, put it into the pot, then add a few drops of sesame oil, add some ginger, onion, garlic and other seasonings as appropriate, but also can add chicken essence and chili oil, chicken essence and chili oil, be sure to add according to personal taste as appropriate, mix well after you can eat.

Mustard introduction:

Mustard (scientific name: Brassicajuncea (L.) Czern.etCoss.) is Cruciferae, brassica annual herb, up to 150 cm high, young stems and leaves with prickly hairs, spicy flavor; stems erect, leaf stalks with small lobes; stem lower leaves are more Small, margin notched or dentate, upper stem leaves narrow lanceolate, margin with inconspicuous sparse teeth or entire.

Racemes terminal, prolonged after flowering; flowers yellow, sepals yellowish, oblong-elliptic, erect spreading; petals obovate, long horned fruit linear, seeds globose, purple-brown. blooms Mar-May, fruits May-Jun. Cultivated throughout China. Leaves salted for food; seeds and whole grass for medicinal use, can dissolve phlegm and asthma, swelling and pain; seeds ground powder called mustard, for seasoning; squeezed out of the oil is called mustard oil; this species is an excellent honey plant.