Mustard dumpling is an authentic common people's dish. Chinese cabbage is on the market, and as the Chinese New Year is approaching, many housewives who are particular about Beijing flavor want to make mustard dumplings. After eating greasy food during the Chinese New Year, for a change of taste, mustard dumplings are the best. It is refreshing, sharp and relieves greasiness, and many people like it.

Chinese name

Mustard Dun

Classification

Beijing Cuisine

Taste

Refreshing, sharp and soothing

Main ingredients

Chinese cabbage

How to make

Eat as you like

Method 1: (make and eat version)

Ingredients: 200 grams of Chinese cabbage (requirements are the same as above).

Accessories: 4 grams of white vinegar, 4 grams of sugar, 6 grams of refined salt, 60 grams of mustard, 4 grams of sesame oil. Procedure:

Mustard cubes

Wash the cabbage and cut it into 2 cm thick round cabbage cubes;

Put the mustard in a bowl and brew it. Pour in boiling water and add vinegar, salt, sugar and sesame oil while stirring in one direction to make a mustard paste.

Put the cabbage in a colander and blanch it in boiling water.

Apply mustard paste with clean water, put it in a small basin and cover it tightly, put it next to a heater or stove to simmer for half a day, then put it in a cool place for one day, and then it is ready to eat.

Note: This is for 2 people. You can make it and eat it as you like. Be careful not to use oily containers to hold it.

Short-term

Method 2: (One-day version)

Ingredients: Chinese cabbage, mustard powder, sugar, salt, white vinegar

Method :

1. Peel off the outside of the Chinese cabbage, take out the cabbage core, use only the lower half of the cabbage, and cut it into sections about 5cm long;

2. Take a glass bottle, Fill some mustard powder, pour some hot water to make a mustard paste, close the bottle cap, and keep the bottle warm in hot water for about 5 minutes, waiting for the mustard flavor to slowly evaporate;

3 Bring to a boil Boil a pot of water, don't turn off the heat, put a piece of cabbage into a colander, boil it in the boiling water for about 30 seconds, take it out, drain, and put it into a clean small casserole;

4 Place the piece of cabbage in a colander. Apply a layer of mustard paste, and then sprinkle some sugar and salt, so that all the cabbage dumplings are processed;

Ingredients for the mustard dumplings

5 Marinate for a day, take it out, and pour some white vinegar on it. have eaten.

Long-term

Method 3:

To make mustard dumplings, you need to use the lower part of cabbage. After cutting it, you need to fix it with toothpicks to keep it in shape. Hold it, cut it and sprinkle some salt on it, blanch it in boiling water, take it out, sprinkle some salt on it, pour mustard on it, seal it in a jar, take it out after two or three days, add sugar and vinegar, and you can eat it. The mustard mound is round and short, with yellow-green mustard on top. At first glance, it looks like a simple small cake.

Ingredients: Chinese cabbage, appropriate amount of mustard powder, sugar, and vinegar

Method:

1. Peel off the old skin and old leaves of the Chinese cabbage, and cut it into pieces with a horizontal knife 6~7 cm high vegetable dumplings.

2. Then put it into the colander one by one several times, use a spoon to continuously scoop up the boiling water and pour it on the vegetable mound, until the cabbage begins to soften, that is, a layer of Arrange one layer in a clay pot, sprinkle a layer of mustard, and sprinkle sugar and a little vinegar on the mustard.

3. Code and sprinkle the layers one by one. Finally, cover the pot tightly with a cotton mat. It will be ready to eat in about five or six days. You can take as much as you like. It is convenient and delicious. .

Dish Features

The mustard is refreshing, sharp and relieves greasiness.

Mustard Duner is a traditional side dish in Beijing. There are many lost snacks and dishes in old Beijing, but mustard dumplings have still been preserved. First, this dish is so unique, and second, because the use of Chinese cabbage as raw material is universal. Mustard Dun'er is an authentic common people's dish. When Chinese cabbage comes on the market in winter, many discerning families in old Beijing will make Mustard Dun'er. Especially during the Chinese New Year, when you eat greasy food, the mustard dumpling is the best for a change of taste. It is refreshing and sharp, and is very popular among old Beijingers.

In the past, the New Year’s Eve dinner in old Beijing paid attention to the "four and four bottoms". The banquet consisted of four cool (mustard dumplings, fried crunch, pork skin jelly, colorful peanuts), four hot stir-fried (braised carp, braised green onions) Sea cucumber, stir-fried shrimp, braised squid dish), four meat dishes (rice vermicelli meat, Sixi meatballs, braised pork elbow, twice-cooked pork), four soup dishes (braised three delicacies, dried shreds in milk soup, whole corn stew, eight-treasure hotpot) It is composed of pots, pots, etc., which has an auspicious meaning of stability.

"Mustard Dun'er" is a traditional side dish of old Beijing. I believe that talking about this mustard dumpling will somewhat evoke memories of old Beijingers.

Although there are many lost dim sum and dishes in old Beijing, this mustard dumpling is still preserved, which shows the characteristics of this dish. In fact, the attractiveness of Mustard Duner is this "flavor", which is so enjoyable that it can make people shed tears. Some old Beijingers will even pick up the plate, drink the soup, and even shout: "It's beautiful, it's beautiful." .

Mustard Duner Food

Mustard Duner is an authentic common people's dish. When Chinese cabbage comes on the market in winter, many discerning families in old Beijing will make Mustard Duner. Especially during the Chinese New Year, when you eat greasy food, the mustard dumpling is the best for a change of taste. It is refreshing and sharp, and is very popular among old Beijingers. Moreover, mustard dumpling is a must-have cold dish in old Beijing’s New Year’s Eve dinner, and is known as the top cold dish.

It is popularly eaten in winter and early spring. When eating, use clean chopsticks to pick out the mustard pieces one by one. The spicy smell of the mustard will immediately make you feel more happy. There are a lot of big fish and meat in the New Year dishes. Eating mustard can clear your mouth.

In fact, there is another reason why this dish is popular, that is, this mustard dumpling is very easy to make. Old Beijingers usually make mustard dumplings by peeling off the old cabbage, cutting it into inch-high cubes with a cross-cut knife, and placing them on a colander, layer by layer, and finally seal the pot tightly with a cotton mat. It will be ready to eat in about two or three days. The mustard dumpling tastes spicy and makes you want to cry, but it is crispy and sweet in your mouth, making you want to stop eating it.

When eating, use clean chopsticks to pick out the mustard sticks one by one, put them in a small dish, and then pour some original soup. It tastes sour, sweet, crispy, spicy, and fragrant. Take a sip of the original soup. The coolness that penetrates your heart and the spicy smell of mustard that hits your nose make you feel much happier. After eating greasy food, eating mustard dumplings not only changes the taste, but also makes you feel comfortable and comfortable.

Nutritional value

The first of the "Four Colds" at the banquet

As soon as the name is heard, the mustard Dun'er has the flavor of Beijing. It is a must-have in the old Beijing New Year's Eve dinner. Yes, Manchu people especially like to eat this dish. It is a cold dish and is the chief among cold dishes. It is popularly eaten in winter and early spring. There are a lot of big fish and meat in the New Year dishes, and the mustard dumpling can play a role in clearing the mouth.

In the past, New Year’s Eve dinner in old Beijing paid attention to the "four and four bottoms". The so-called "four and four bottoms" refer to the four cool dishes of the banquet (mustard dumplings, fried crunch, pork skin jelly, and colorful peanuts). , four hot stir-fries (braised carp, braised sea cucumber with green onions, stir-fried shrimps, braised squid), four meat dishes (rice vermicelli meat, Sixi meatballs, braised elbow, twice-cooked pork), four soup dishes (braised three delicacies, milk soup It is composed of dried silk, whole corn stew, eight-treasure shabu-shabu), etc., which brings an auspicious meaning of stability.

It is recorded in "Luxiang Talk about Vegetarian Food": "In the old days, a tabloid in Beijing introduced this dish, saying that it 'can bring happiness to elegant people, and it can help the poor people in distress'". The author also saw the plum blossom album page painted by Zhang Daqian in the private room of Zhimei Zhai, which was equipped with a wine bottle and mustard sticks, and said, "Who says you are vulgar, plum blossom wine will accompany you when you travel." I think that although layman Zhang Da is from Shu, he also has a special liking for Mustard Duner.

Product features are yellow-white, sweet, sour, crispy and spicy, refreshing and refreshing, with excellent taste.

Lao She’s famous dishes

Mr. Lao She’s family has a dish that is famous far and wide. When guests come, they often ask for it by name. This dish is "Mustard Dun'er". When Lao She and Hu Jieqing got married, they celebrated the New Year alone as a small family for the first time. On a whim, Lao She "ordered" his wife to cook several New Year dishes from his hometown and ordered "Mustard Dun'er" as the first dish. Madam Hu Jieqing did her part and promised: No problem. But I thought in my heart, no way. When I was a girl in my parents' family, I ate it every year, but never saw how it was made. My eyes were always on the books.

Mustard Dun

My wife quickly bought Chinese cabbage, mustard noodles, sugar, vinegar and a large green earthenware basin. Judging from the ingredients and containers, nothing is wrong. But when it comes to craftsmanship, everything is over. According to Lao She's wife, Hu Jieqing, she failed three times in one attack, and the entire army was annihilated, a disastrous defeat. At that time, Lao She had a very high profile: It doesn't matter, it doesn't matter, it only takes three, and it will be done the fourth time. In fact, the reasons for these three failures are precisely the main secrets of making mustard dumplings. If you master these three points and stick to them, you will basically have no problem.

The alluring thing about Mustard Duner is this "flavor", which is so refreshing and vivid that it makes people shed tears and cannot close their mouths. After a plate of such mustard dumplings is served, it is often rushed and sold out in an instant. Some people even pick up the plate and drink the soup, shouting: "It's beautiful, it's beautiful." After eating this dish, Lao She would shout loudly: "Bring another plate." This dish has become Lao She's pride.