Shepherd's purse, like most vegetables, heavy water, intolerant of storage, many farmers and families will be dried in the sun to dry, in the rural areas have lived more or less eaten dried shepherd's purse or other dried vegetables. Every year, my mother would dry a lot of capers, most of which were sent to relatives and friends, and a few were left for the family to eat. This year, I also witnessed my mother's production process and participated in her production, from drying, blanching, drying, wiping salt, and then sealing the altar, one step at a time, seemingly simple but complex process, it is really eat and cherish.

The sun dried chestnuts is not difficult, how to dry chestnuts into a delicious dish is difficult to defeat a lot of people. There is no moisture in the dried water chestnut, if not done properly, it tastes dry and faggy. Today's small kitchen to share a favorite daily practice, tell you how to eat dried water chestnuts, as long as you learn this practice, flavorful texture crisp, the next year mustard enough to eat.

Mustard dried egg soup

Materials needed

Huji flower ancient small pressed peanut oil 20 grams, dried mustard 1 small handful, 2 eggs, salt a small half spoon, a little chicken essence, 2 scallions

Production steps

1, because the mustard dried water contains less salt high, if not soaked, when consumed is not easy to chew and salty, so the best! In advance of the dried mustard into the water soaked overnight to release a lot of salt, if the time is in a hurry can be put into the hot water to accelerate the softening;

2, cooking before handling the ingredients, to avoid a mess; will be soaked in dried mustard again with clean water, wringing out the water and chopping, and then the egg knocked into a bowl and add salt to whisk out the dense air bubbles, and finally the scallions into the onion cut into green onion standby;

3, the last thing to do is to cut the onion into green onion standby;

4, the first time I saw this is the first time that I saw this in a bowl, and it was the second time that I saw this in the bowl. /p>

3, the pot pour Hu Ji Hua ancient method of small pressed peanut oil, pour mustard crushed, quickly stir fry; because of the dried mustard oil, so frying can be a little more oil, so that the taste is better;

4, dried mustard stir fry for about 1 minute, pour a large bowl of water, open the high heat and boil, and then turn to medium-low heat to simmer; simmering can be further softened dried mustard;

5, simmering to Mustard dried soup, the volume of expansion, adjust a little soy sauce, and then evenly dripping into the egg mixture; recommended stewing time a little longer, so more flavor;

6, continue to evenly sprinkle into the chopped green onions, dripping a few drops of sesame oil, you can pot plate. Flavorful texture crisp, the next year mustard is estimated to be not enough to eat!

Tips

1, because the dried mustard salinity varies, you can try the taste before the pot, adjust accordingly;

2, dried mustard eat a lot of ways, such as soup, steaming, etc., but it is recommended to match with meat meat, so the taste is more awesome!