Beef
200g
Mustard Greens
1 tree
Side Ingredients
Oil
Moderate
Salt
Moderate
Chicken Powder
Moderate
Soy sauce
Moderate
Powder
Moderate
Ginger
Moderate
Soy sauce
Moderate
Steps
1. Prepare the ingredients
2. Cut into julienne
4. hot frying pan stir-fried ginger under the beef stir-fried 1-2 minutes
5. under the mustard fast fried
6. stir-fried to mustard green under the salt and chicken powder seasoning out of the pan
Question 2: mustard fried beef and mustard with beef and mustard can be eaten Beef and mustard can be eaten together, because the two foods are not mutually exclusive.
How to stir-fry beef with mustard greens
Main Ingredients
One catty of large mustard greens and half a catty of beef
Accessories
3 slices of ginger, one tablespoon of cornstarch
Two tablespoons of soy sauce, a little sugar
Salt in moderation
1. Scalded mustard greens, washed and chopped finely
2. Beef slices add cornstarch, salt, white sugar, oil, soy sauce and stir well marinated for ten minutes to taste.
3. start the frying pan into the ginger pour into the marinated beef, quickly slide loose until brown, and then put away for use
4. start the frying pan again under the chopped mustard greens, add the right amount of salt and a little sugar
5. followed by pouring into the stir-fried beef
6. stir fry until the beef is cooked through (because the mustard greens have already been hot cooked as long as the beef is cooked on the pot)
Question 3: How to make beef stir-fry with mustard greens Main Ingredients
Beef
200g
Mustard greens
1 stalk
Side Ingredients
Oil
Moderate
Salt
Moderate
Chicken Powder
Moderate
Soy sauce
Adequate
Powder
Adequate
Ginger
Adequate
Wine
Adequate
Steps
1. Prepare the ingredients
2. Cut the beef into julienne strips and use the wine, soy sauce, and powder to amaze a little
3. Stir fry ginger under the beef stir fry 1-2 minutes
5. Under the mustard fast fry
6. Stir fry to mustard green under the salt and chicken powder seasoning out of the pan
Problem 4: mustard how to stir fry tasty Material
Main ingredients: mustard 400 grams,
Seasoning: 20 grams of vegetable oil, 5 grams of white soy sauce, 10 grams of yellow wine, 3 grams of ginger juice, 3 grams of sugar
Method
1. Mustard choose and wash;
2. frying pan oil hot, put mustard stir-fried to the raw, add water, wine, ginger simmer for a few moments, fish out of the water control, yards in the dish;
3. soy sauce, sugar into flavor sauce, pour mustard on the can be.
Ingredients
1000 grams of mustard, 20 grams of garlic, salt
Method
1 mustard washed and drained, and then cut into sections, garlic cut into slices.
2 Boil a pot of boiling water, add a little salt, put the mustard section into the hot a roll out drained.
3 Heat a frying pan, add 2 tablespoons of oil, then add the garlic slices and sauté.
4 Add the mustard greens and stir-fry over high heat for 2 minutes, add a pinch of salt and remove from the pan.
Question 5: How to make beef and mustard congee How to make beef and mustard congee
1.
A mustard cleaned
2.
Chopped into pieces
3.
Beef cut into cubes and marinate for a while in a little bit of salt and cooking wine
4.
Cook rice in a pot. Cook rice in a pot until it is 8 minutes old
5.
Add a spoonful of cooking oil and mix well, cook for five minutes
6.
Add beef, stir quickly and cook for a while
7.
Then add mustard greens and cook for a while
8.
Lastly, add salt according to your own taste
Question 6: What is good for stir-frying beef? Beef is good You mean vegetables
1) chili pepper is of course more usual is also a very good choice! 2) zucchini is also used to stir fry, it and beef will not steal each other's flavor, quite good.
3) and then is the watercress (of course, depending on whether you like to eat watercress) the two flavors are very compatible.
4) Of course you can't go wrong with tomatoes! Also very with, but you beef fried tomatoes, do not put eggs, put eggs, do not put beef
Probably these are better, the other a moment can not remember
Beef or a single fried the best, add a little onion (this is also counted, but it is recommended that the onion on the line very little)
And then, mustard ah cabbage ah beans ah what and the flavor of the beef does not go with it, and that's it! ..............
Question 7: Fried kale ball practice, fried kale ball how to do delicious, fried kale ball home Fried kale ball practice
1. Asked the food seller to know that this thing is called kale head,
2. Go to the outer skin and cut into julienne
3. Fatty cut a small piece of small pot of cold pot to put in the slow simmer out of the oil
put a little bit of salt It seems to say that this boil Lard will not pop the oil
4. put the kale shredded fried
5. put a little sugar constantly stirring
6. stir fry until soft body before the pan drip some soy sauce coloring can be.
Because the previous fried lard already have salt,
Question 8: pickled mustard practice, pickled mustard how to do delicious, pickled mustard home practices Raw materials: mustard pimples 30 pounds, 3 pounds of refined salt, pepper, dashi each appropriate amount.
Preparation:
1, buy the mustard pimples washed and peeled, the larger mustard pimples can be cut in half.
2, if you want to use peppercorns and spices, before you prepare to add water to the peppercorns and spices with the right amount of water and boil, let cool for use. If you don't use the peppercorns and spices, you can use clean water directly, but it is better not to use tap water, because our tap water is not up to the standard of direct drinking.
Northeastern mustard lumps pickling method a
Handle the mustard lumps soaked in clean water for two days, in the middle of the two to three times to change the water, and then fished out and put directly into the pickle altar, set a layer of mustard lumps evenly sprinkled with a layer of salt, all set up in the top of the evenly sprinkled with a layer of salt.
After two days of pickling, fill the pickle altar with water and press on clean stones and other heavy objects, and then cover it to prevent dust from falling into it even if it is finished.
The pickling method of Northeastern mustard lumps two
Put the processed mustard lumps in a clean pot, sprinkle salt and mix well and pickle for four or five days, pickle until the mustard lumps out of the water and then set into the pickle altar, and then fill the altar with water and press on the weight, and then add a cover to prevent the dust from falling into the can.
Supplementary Notes:
1, pepper, the amount of dashi as you like, or do not use pepper, dashi, only salt pickle mustard lumps is also possible.
2, pickled mustard pimples and pickled pickles in the Northeast is different, pickled must be more salt, eat with water soaked to excess saltiness.
3, mustard pimples about pickling on a month or so you can eat, wait until spring when you can also pickled mustard pimples out of the sun, so that preservation of a year or two is not bad, eat again with the water soaked.
Question 9: How to fry daikonai delicious? To all process Choking fried dahai cabbage. Ohio vegetable washed and broken into pieces, 1 two of the five meat, garlic 8, five meat garlic fried, to be put. Stir fry daihatsu, add morning glory. Stir-fry until the big head of cabbage six minutes cooked when put chicken powder, monosodium glutamate, sugar, salt, pepper, a pinch of fresh, five flowers meat, garlic. In the stir-fry to cooked when preventing sesame oil out of the pan is good
Question 10: how to eat the prickly mustard greens? How to do delicious, poisonous? You can soup, you can stir-fry, you can white burn, you can dry to do dried vegetables to eat, but also with beef and pork and other auxiliary fried to eat, I also especially like to eat, as for how to do it will not be, details please ask Baidu ~ ~