raw material
Mustard bumps, pepper, garlic, fresh ginger, oil, salt.
way
Choose a large mustard knot, try to have a good shape, a smooth surface and shred it.
The silk is ready. Generally, you can cut three small pots with mustard bumps. If you can't finish eating, you can give it to others.
Add some oil, add pepper and stir-fry, then add ginger and garlic and stir-fry. Don't wait too long, be sure to keep the shredded ginger and garlic fresh and crisp.
Turn the shredded mustard over in a hot pot for 2 minutes, and turn off the heat when the shredded mustard is slightly soft. Don't fry shredded acne when the pot is hot! At this time, a little mustard oil evaporated. Finally, add salt according to your own taste (be sure to put less, this is not to make pickles).
There is no big vessel (pottery jar or enamel jar). You can put the fried shredded pork in a fresh-keeping box and put it in a closed place for 3 days at room temperature before eating (add some mineral water to keep the shredded pork moist). Friends who like mustard will definitely like this dish!
Food and efficacy: pickled vegetables
Taste: Maotai flavor technology: pickling
Materials for making jam bumps:
Material: 5000g mustard head.
Seasoning: salt1000g, soy sauce1000g, and pepper 50g.
Characteristics of bumps:
Salty, crisp and refreshing, with a sauce flavor and a unique bitter taste of mustard at the entrance.
Teach you how to make a knot in one's sauce, and how to make a knot in one's sauce is delicious
1. Wash the rhizome of mustard (that is, kohlrabi, commonly known as a knot in one's heart in Beijing), cut off the whisker tip, drain it, put it in a jar, sprinkle a little salt, and marinate for 4 hours.
2. Boil all the soy sauce, pepper and the remaining coarse salt particles in the pot, leave the fire after all the salt is dissolved, and let it cool.
3. Pour the prepared sauce into the jar and cover tightly. In the first few days, turn the pimple head up and down with a clean and oil-free bamboo board every day to make it marinate evenly, and then seal the jar mouth tightly for two months.