Children do not know the bitter, afraid of spicy tears; adults know the heartache, tears do not lightly stay. The child's meal only love light, sweet and greasy, adult sweet and sour, bitter, spicy and salty all like. This choking mustard pickles, taste a mouthful, rich mustard flavor drilled into the nostrils, instant tears, that spicy - very addictive, very rice.
But not everyone's mustard pickles are spicy to the nostrils. Some are savory, some are fresh, some are spicy. Spicy mustard pickles, the easiest way to do it, more to show mustard its unique spicy feeling. Specific methods, as follows:
Mustard pickles practice
Needed materials
Mustard 2, cooking oil moderate
Cooking steps
1. Mustard soaked in water for a while, to soften the surface of the dirt, wash the surface.
2. Cut off the skin of mustard greens with a knife. Mustard skin pickle is very tasty, so do not need to peel, only use the skin is not clean or not too fresh place with a scrape off.
3. Cut the mustard into julienne, do not cut too fine. Mustard too thin, there is no savory crunchy hard feeling.
4. Put more cooking oil than usual in the pan, when the oil is 7% hot, put the mustard greens for stir-fry. When slightly fried spicy flavor when you can turn off the fire. Do not fry the mustard shredded cooked, half raw can be.
5. Put the oil-fried mustard greens into a clean, airtight jar while it is still hot, and cover with a tight-fitting lid to simmer. When it cools down, put it in the refrigerator. 24 hours later, it is ready to eat.
6. To eat mustard pickles, use a pair of clean chopsticks to take an appropriate amount of shredded mustard into a bowl, pour in an appropriate amount of salt, vinegar and sesame oil, mix well. Mix as you eat, don't be greedy, and don't put back in the sealed jar if you can't finish it.
Mu Yi Ding cooking
1. mustard skin pickles are very delicious, so if not necessary, do not peel. You can just cut off the unwashed part with a knife.
2. Stewed mustard pickles in addition to oil, other condiments do not need to put. Eat from the sealed jar out of the appropriate amount of mustard shredded salt, vinegar, sesame oil, chicken powder and other seasonings mix well and then eat. Eat as much as you like, don't be greedy.
3. The sealing jar for storing shredded mustard should be sealed at all times, and the lid should be put on quickly after taking shredded mustard from inside to prevent the loss of mustard flavor.