Big fish and big meat, the sea eats mountains and drinks, everyone must feel very bored. My mother will cook a bowl of this dish before New Year's Eve. Although fish and meat are supplied every day during this period, this bowl of food still has its value. Even if it is placed in an inconspicuous corner of the table every time, it is still quite popular. If you eat too much fat and too much glutinous rice balls, you can use it to relieve boredom. Crisp and refreshing, super meal, the spicy stimulation of the entrance reaches the forehead, and the nose, eyes and mouth are so hot that the mouth is wide open, the nose screams and tears flow. That feeling is really ... a word "cool"! Xin chong appetizers, with hot rice, taste double, the first person to eat often tears and tears mixed together. After getting used to it, my appetite is big and I am super tired.
This is the dish I want to share with you today. There are many kinds of spicy food in the world, such as sea pepper, pepper, garlic, ginger, mustard and onion. Mustard also has the taste of "chong", but it is a dry "chong", and only washing vegetables is a kind of spicy and "chong" with various flavors. Washing vegetables is a kind of mustard cultivated in Sichuan. They are made by emitting the smell of mustard with hot air, which will make people cry when eating. Washing vegetables is also a seasonal dish in spring. Today, it is not difficult to teach everyone to make their own dishes. As long as you master a few tricks, the success rate is still quite high. Make sure the choke is delicious. Let's take a look at the practice, just have a look.
Cai Chong
Ingredients: 2 handfuls of pickles, proper amount of soy sauce, fine sugar 1 teaspoon, red pepper oil 1 teaspoon, a few drops of pepper oil, and proper amount of vinegar.
Production method:
1. The pickles in this season are very fresh and tender.
Put an extra photo in case someone doesn't recognize it. Ha ha.
2. After cleaning, hang it directly on a hanger and blow it outdoors for two days until all the leaves wither.
3. Rinse the dried vegetables with clear water.
4. Pick up, squeeze out the water, and cut the tender stems of vegetables into thin slices. The thinner the better.
The pot is hot, almost without oil heat, which makes the pot a little smoky. The next move should be quick. Stir-fry the washed vegetables in the pot for about 5 times. Stir-fry the steam to dry.
6. Turn off the fire, quickly fish it into the bowl, cover it with plastic wrap, and then buckle the small bowl. You can also put it directly into a glass bottle filled with clean and dry water, and immediately cover it and seal it. After 3 hours, the cleaning of vegetables has been completed. Refrigerator cold storage, well preserved, up to two weeks.
7. When eating, eat as much as you want, and start eating after mixing.
8. Add the right amount of salt, monosodium glutamate, a spoonful of fine sugar and a spoonful of Chili oil.
9. Add the right amount of pepper oil, a little soy sauce and the right amount of vinegar and mix well.
Take out one small dish at a time and eat it now. The pungent stimulus went straight to the forehead, and in an instant, the nose, eyes and mouth were so hot that the mouth was opened wide, and the nose was straight with tears. That feeling is really ... a word "cool"!
Prompt;
1. If you want to "flush your nose" with vegetables, you must put them in a bottle or bowl and seal them completely after frying. Mother used to cover the fried vegetables with a mustard leaf and then press them in a small bowl.
2. Wash and fry the vegetables until they are slightly cooked, which will help the fermentation to produce mustard flavor.