Teach you how to make instant vegetables at home, grasp this trick, and you will succeed in one go. It will be pungent and delicious, and it will relieve your tiredness after eating.

Everyone will know how to eat big fish and meat, eat from sea to mountain and drink from sea to mountain. I think it's very boring. In the past, after New Year's Eve, my mother would cook a bowl of this dish. Even though there was a lot of fish and meat served every day during this period, this bowl of dish still had great value, even if it was put on the table every time. An inconspicuous corner, but still very popular. If you eat too many fat chunks or glutinous rice balls, you can use it to relieve tiredness. Crisp, tender and refreshing, it goes very well with rice. The spicy stimulation in the mouth rushes straight to the forehead. Instantly, the nose, eyes, and mouth are so spicy that it makes the mouth open wide, the nose screams, and tears are about to flow. That feeling is really... in one word, "refreshing"! The pungent taste stimulates the appetite, and when combined with hot rice, the taste is doubled. First-time eaters often burst into tears. After getting used to it, eating it will whet your appetite, and it is a super reliever of tiredness.

This is the dish I want to share with you today. There are many kinds of spicy food in the world. Sea pepper, pepper, garlic, ginger, mustard, and green onion are all spicy foods. Mustard also has a "chong" flavor, but it is a dry "chong". Only chongcai is a kind of spicy food that contains all kinds of spicy food. A spicy and "punchy" flavor. Chongcai is a kind of mustard grown in Sichuan. It uses heat to release the smell of mustard. It makes people cry when eating it. Chongcai is also a seasonal side dish in spring. Today I’m going to teach you how to make your own pickled vegetables. It’s not difficult. As long as you know a few tricks, the success rate is quite high. Guaranteed to be both choking and delicious. Let’s take a look at how to do it, and you’ll know how to do it.

Chinese vegetables

Ingredients: 2 handfuls of Chinese vegetables, appropriate amount of soy sauce, a small spoonful of fine sugar, a large spoonful of red chili oil, a few drops of pepper oil, and an appropriate amount of vinegar.

Preparation method:

1. The vegetables in this season are quite fresh and tender.

Put one more picture in case someone doesn’t recognize it. hehe.

2. Clean it, hang it directly on a hanger, and let it blow outdoors for two days until the leaves are completely wilted.

3. Soak the dried vegetables in clean water and rinse them thoroughly.

4. Pick up, squeeze out the water, and chop the tender stems of the green vegetables into thin pieces, the thinner the better.

5. Heat the pot, add a little oil and heat it until the pot is a little smoking hot. The following actions should be done quickly. Put the vegetables into the pot and stir-fry for about 5 times. Fry the water vapor dry.

6. Turn off the heat, quickly put it into a bowl, cover it with a layer of plastic wrap, and then close the small bowl. You can also put it directly into a glass bottle that has been washed and dried with water, and immediately close the lid and seal it. After 3 hours, it looks like the dish is ready. Stores well in the refrigerator for up to two weeks.

7. When eating, take as much as you want, mix it and start eating.

8. Add appropriate amount of salt, MSG, a small spoonful of fine sugar, and a spoonful of chili oil.

9. Add appropriate amount of pepper oil, a little soy sauce, appropriate amount of vinegar and mix well.

Take out a small plate at a time and eat and mix immediately. The pungent stimulation rushed straight to the forehead, instantly suffocating the nose, eyes, and mouth, causing the mouth to open wide, the nose to scream, and tears to flow. That feeling is really..."refreshing" in one word!

Tips;

1. If you want to make the dish "flush", after frying, you must put it into a bottle or bowl and seal it completely. My mother used to use a large peeled mustard leaf to cover the fried vegetables, and then press it tightly with a small bowl.

2. Stir-fry the vegetables until slightly cooked, which will facilitate fermentation and produce mustard flavor.