Mustard leaves are edible and have rich methods. Mustard leaves can be used as jiaozi stuffing or cold salad. In short, services should be provided according to their own tastes and the way they like.

How to eat mustard tuber leaves

Pickled mustard tuber and leaf pickle

1, we first remove the impurities from the mustard tuber leaves, then carefully wash them in clean water, and then take them out and drain them.

2. Then put a proper amount of water in the pot, boil it with high fire, put the mustard tuber leaves in water, blanch for 3 minutes, take them out, cool them in cold water, and drain the water.

3. If it is drained, the water in the mustard tuber leaves will not be removed so cleanly. You still have to squeeze them dry by hand and then cut them into pieces for later use.

4. Then prepare some ingredients, wash and shred ginger.

5, also prepare the sauce, stir the pepper noodles, pepper noodles, salt and sugar together, and let it stand in the mustard leaves.

6. after waiting for a day, you will find that the mustard leaves are seeping. At this time, we will seal the mustard tuber leaves in a jar and dry them in the sun. After 6 days, the pickled mustard tuber leaves will turn sour, which will give off a fragrance and you can eat it at this time.

Steamed mandarin fish with pickled mustard tuber, bamboo shoots and mushrooms

1. First remove the impurities from the mustard tuber leaves, then wash them with clear water, then take them out, drain them and slice them.

2. Then soak the mushrooms in warm water, wait for an hour, and then slice them for later use.

3. Then peel off the skin of the winter bamboo shoots, wash and slice them for later use.

4, the blood of pork belly must be washed clean, and then cut for later use.

5. Wash pomfret for later use.

6. Then you can heat the pot. First, add ginger and shallots. After frying, add shredded pork and stir fry a few times.

7. Then put it into the pot of mustard tuber leaves, winter bamboo shoots and mushrooms, add a proper amount of seasoning and stir fry, then pour it into the fish.

8. Cook the fish in a pot, steam over high fire 1 hour, and sprinkle with sesame oil to serve.