Mustard head is also called kohlrabi, but it looks round on the outside, which is a bit like radish. When eating mustard head, eat its root. Because the root of mustard head has a strong mustard spicy taste and a certain bitterness, it is often eaten after pickling mustard head. Mustard head contains food fiber, which is helpful to promote gastrointestinal peristalsis, and also has the effects of detoxification, detumescence and cancer prevention.

First, mustard pickles

Ingredients: 3 mustard hearts, 1. salt 1 you 1/2 tablespoons, 2. Chili sauce 1/2 tablespoons, sugar 1 you 1/2 tablespoons, sesame oil/kloc.

method of work

1, wash the mustard heart to remove the thick skin, use a peeler to peel off the skin until it is fine, and then cut it into 0.3 ~ 0.4 cm slices for later use.

2. Sprinkle seasoning (1) into the sliced mustard core, stir well, and pickle for 30 minutes to make the salt permeate into the sliced mustard core. After the texture of the mustard core becomes brittle, the salt water can be filtered off, and the water in the mustard core can be dried for later use.

3. Mix the mustard heart slices and all the materials of seasoning (2) together, pickle them in a container for 2-3 hours, and then eat them. The cold storage can last about 10 day.

Second, mustard salted pork bone soup

Ingredients: 400g of pork spine, 400g of mustard and 800ml of water.

Accessories: ginger slices10g, a little onion, garlic, oil, salt and chicken powder.

method of work

1, 400 grams of pig spine (cut pieces of flying water first, then marinate with salt for 4 hours;

2, then remove the salt and simmer for one hour with 800 ml of water;

3. Finally, add mustard and auxiliary materials and cook for about 10 minute, then add onion seasoning.

Third, stir-fry Chinese mustard with preserved flavor

Ingredients: 250g of fresh mustard (also known as Fucai), 50g of preserved duck slices, 50g of bacon, 50g of sausage, 50g of pickled radish, and 0g of red pepper slices15g. 800g of seasoning salad oil, 5g of chopped green onion, 5g of minced garlic, 5g of Jiang Mo, 2g of soy sauce10g, 2g of monosodium glutamate, 8g of sugar and 0g of ginger flower10g.

method of work

1, washed mustard, inclined knife 45 degrees to grow into 3 cm pieces; Wash the bacon and cut into pieces with a thickness of 0.3 cm, a length of 4 cm and a width of 1.5 cm; Wash the sausage and cut it into 5 cm long sections; Wash the preserved duck slices; Wash the vegetables and cut into strips with a length of 5cm, a width of 0cm and a thickness of 0cm.

2, put 50 grams of salad oil in the pot, and when it is 70% hot, add mustard slices and stir-fry for 2 minutes, and take it out; Take another pot, add the remaining salad oil, and when it is 50% hot, add sliced duck, sliced bacon and sausage, and slide for 3 minutes (the oil temperature should never exceed 70%), and then take it out for later use.

3. Leave 30 grams of oil in the pan, add chopped green onion, minced garlic and Jiang Mo to stir-fry until it is 70% hot, stir-fry mustard, preserved duck slices, preserved meat slices, sausage segments, preserved vegetables and red pepper slices for 2 minutes, then release the soy sauce, monosodium glutamate, sugar and ginger flowers to taste, and then take out of the pan and plate.