When you stir-fry mustard greens, you can blanch them so that they taste crispier.

Prepare a pot of water in advance, after the water boils, put the mustard into the water a little blanched, 3 minutes or so to do can be fished out, this time the mustard in fact belongs to a half-baked state, to eat is crunchy, in fact, at this time can be directly eaten. Then stir-fry, you can start a frying pan, put some seasoning in it and then stir-fry together, so that mustard greens are also very crisp and refreshing.

Pick mustard method:

1, look at the color

Fresh mustard its color is turquoise, a little bit like we usually eat oatmeal or lettuce, the color is very glossy. Then in the selection can go to see, if it is fresh mustard, shiny oil, then you can choose. If the color is particularly dull, or even has begun to blacken such mustard greens, it is not recommended to choose.

2, look at the water

Fresh mustard pick down, its leaves are crisp, with a gentle touch can break. If it is time to put a longer mustard, the leaves are inside the water is evaporated, so it looks floppy, each leaf will stick together, so see wilted mustard, then do not buy.

3, touch

Fresh mustard is smooth to the touch, just after picking down the touch there will be some moisture. But if the mustard has deteriorated, the first touch is sticky, and even the top sometimes produce some mucus, if the touch of such a texture of mustard is never to choose.