The mustard dumpling in old Beijing cuisine is a traditional side dish in Beijing, which is made from Chinese cabbage. Especially in winter, Chinese cabbage is on the market in large quantities. Basically every household in Beijing makes mustard dumplings, and during the Chinese New Year, this dish must be on the dinner table.

Mustard Duner, this dish is very delicious. Refreshing and delicious, you can also eat it if you have eaten too much greasy food - this dish can be used to relieve greasiness.

The method of making mustard dumplings in old Beijing is also very simple. Today I will share with you how to make Beijing mustard dumplings:

The preparation of Beijing mustard dumplings requires The ingredients used are: Chinese cabbage, white vinegar, boiling water, white sugar, and mustard powder.

The first step is to clean the Chinese cabbage, and then remove some of the outermost old leaves. We cut the cabbage into three sections, each section is about five centimeters. .

The second step is to put the cut cabbage sticks in a basin and boil water in the pot. After the water boils, pour the hot water on the cabbage sticks and let it soak for three minutes. about.

The third step, after the time is up, pour out the water inside, and then pour some boiling water. Pour over the top of the cabbage pile and let it soak again for a minute or so. Then pour three tablespoons of mustard powder into a bowl, add warm water and stir evenly until it becomes a paste.

The fourth step is to find a cylindrical container, put the Chinese cabbage in a container, and then spread a layer of mustard paste prepared just now on the cabbage mound. After spreading it evenly, add a layer of white sugar. Then put another cabbage pile on top of the first cabbage pile. Also apply a layer of mustard paste on the surface, and then sprinkle with a layer of white sugar. Just pile them up layer by layer, then arrange them, pour a lot of white vinegar, and cover them with a lid.

The last step is to wrap the cylindrical container with a layer of plastic wrap and place it in a warm place. Let it marinate for two or three days, then use clean chopsticks to pick it out before eating.

This is the mustard dumpling in old Beijing cuisine. Isn’t it very simple to make? If you have time, try this mustard dumpling, an old Beijing delicacy.