Many southerners don't know snow red but know potherb mustard, in fact, snow red is potherb mustard, is a variant of mustard. Snowy red in the north in the fall and winter season will turn purple red, so the name snowy red, but in the south will rarely turn purple red. In my hometown, there are several other varieties of mustard greens, which we collectively call bok choy.

Sherry red is mainly pickled and eaten, can be made into pickles, can also be made into dry pickles. Fresh sherry red can be made into bok choy rounds, also can be made into stir-fry vegetables, are delicious sherry red practice. Because the red has a special spicy flavor, when making stir-fry vegetables will usually be blanched first.

Minced meat and snow red

Materials: 1 snow red, pork 1 small piece

Spices: salt, soy sauce, a few millet chili pepper, 1 small piece of ginger, 2 cloves of garlic, a little wine, a little monosodium glutamate (MSG)

Production method:

Wash and remove the skin of the pork and then chopped into minced meat.

Sherry red remove the old leaves and clean.

Millet chili washed and cut into chili rings; ginger and garlic washed and minced.

The pot with water, water can be a little more, high heat to boil the water, add a spoonful of salt and then a few drops of vegetable oil, put the cleaned snow red leaf stalks down into the pot, a few minutes and then press all the leaves into the boiling water, blanch for about two minutes to pull out, rinse with water to cool through, and then squeeze out the water.

Chip the snowberry, then squeeze it with your hands to squeeze out as much water as possible.

Heat a wok over high heat and reduce the heat to low. Stir-fry the snow peas in the wok to dry out the water, then remove from the wok and set aside.

Add cooking oil to the pan, the oil temperature of 6 into the hot moist pan into the minced meat, the minced meat fried scattered from the side of the pan into a little wine, stir fry a few times to add a little soy sauce, and then add the ginger and garlic and millet chili ring, the condiments stir fry the flavor of the snow into the end of the red, stir fry evenly, add salt, soy sauce, monosodium glutamate to taste, stir fry quickly, so that ingredients and seasonings fully integrated, and then drizzle a little bit of oil, stir fry evenly! Then add a little bit of oil and toss well.

Minced meat and snow red is ready, this is a special special dishes, fragrant with a little bitter and then mixed with a little spicy, as well as minced meat after frying the unique flavor, several flavors of a mixture is a perfect combination.

Minced meat snow red production points:

Minced meat can not be used with all lean meat, otherwise the taste is not moist and partial firewood; also can not be used too fat meat, otherwise eat too greasy; the best is fat 3 lean 7 pork.

When blanching snow red, first put the leaf stalks into the boiling water, leaf stalks blanching almost and then press the leaves together into the boiling water.

When blanching, add a spoonful of salt and a few drops of vegetable oil to the boiling water, which can effectively prevent the loss of nutrients and also maintain the bright green color of the ingredients.

Before you blanch the water, immediately rinse with water and let it cool, so that not only can maintain the crisp taste of the ingredients, but also better to maintain the green color.

After blanching the snowy red should be fully squeezed out of the water, and with a dry pan frying out of water, so that the treatment of fried snowy red taste more crispy, the flavor is more intense.

When frying the minced meat, add a little soy sauce to make the minced meat into a bottom flavor, meat has a fishy taste, salty taste a little heavier can better suppress this fishy taste. But the amount of soy sauce must be controlled.

After blanching, cut into pieces and squeeze out the water, direct vegetarian fried is also a very delicious dish.

If you can't eat spicy can not put millet spicy.