Potherb mustard 100g, edamame 100g, venetian blinds 100g (thin tofu skin, thousands of slices), shallot 1 root (about 10g) and sugar 1 0g.

working methods

Rinse potherb mustard with running water, especially the sediment wrapped in roots and leaves, then put it in a large container and soak it in cold water for 2 hours.

The soaked potherb mustard is squeezed out of excess water and chopped into small particles. Shelled edamame for use. The blinds are cut into 0.5 cm thick silk. Cut the shallots into inches for later use.

Boil the water in the pot with high fire, boil it, add edamame and cook for 5 minutes, take it out and drain it for later use.

Heat the oil in the wok to 50% heat with medium fire, stir-fry the shallots until fragrant, then stir-fry the wild vegetables evenly, and then add 1 cup of cold water (200ml) to boil.

Add the blanched edamame and louver into the pot and stir well. Add white pepper, salt and sugar and stir well again. Cover and stew for 5 minutes. Then pour in sesame oil and mix well to serve.

skill

Mustard is a kind of pickled food. Before cooking, it is best to soak it in plenty of water and change the water several times, so as to remove excess salt and avoid the finished product from being too salty. In addition, because the wild vegetables themselves have salty taste, the amount of salt can be reduced appropriately when seasoning, and even extra salt can be added. If the scale is not good, you can taste it and decide whether to add salt.

This is a very common home cooking in Jiangnan area, and the materials can be said to be readily available. So there is no need to stick to this recipe. It is ok to replace edamame with broad bean petals or replace louver with other bean products that are easy to taste.