And came to pickled mustard lumps of the season, every time to go to the morning market or vegetable market, see the most is to sell mustard lumps of the stalls, I have to say, the North really like to eat this bite, families are ten pounds and eight pounds of to buy at home, once pickled on a few pots, you can eat half of the month, usually Breakfast or dinner with rice to eat, refreshing and appetizing.
Mustard pimples are not expensive, a few cents a pound, but the nutritional value is not low, which contains a variety of vitamins needed by the human body; at the same time, the caper pimples in a kind of natural chorine, there is a certain antibacterial, antiseptic effect, it is a very healthy kind of alkaline vegetables, especially suitable for fall and winter season consumption.
Pickled mustard silk, my family will do every year, pickled mustard silk practice also tried a lot, but the most favorite eat or "choking stew mustard silk", mustard silk first with hot oil chili, and then loaded into a sealed container simmering for a day, so that the mustard silk smell choking, but eat up the flavor is very good.
This "chili mustard" practice has been passed down from our local elders, and is healthier than many salt-heavy, sauce-heavy practices, and better reflects the original flavor of the mustard itself. Below I will share this pickled mustard shredded vegetables practice with you, like to eat mustard shredded friends remember to collect Oh!
----Choke stewed mustard shredded---
Prepared ingredients: mustard lumps 1500 grams, 5 grams of dried peppercorns, 50 grams of cooking oil, salt, a little vinegar, a little soy sauce.
Practice steps:
1, the mustard pimples with water rinse clean, not good to clean the place with a kitchen knife directly cut off, and then peel the surface of the mustard, and then wipe the silk rubbing device into a fine silk. Stewed mustard shredded, it is best to use a shredder to rub silk, not cut with a knife, with a shredder can be better to make mustard lumps in the mustard spicy flavor seep out.
2, frying pan add about 50 grams of cooking oil, cool oil into the 5 grams of pepper grains, open medium heat frying pepper, pepper frying incense, frying burnt after fishing pepper do not.
3, after fishing out the pepper into the rubbed good mustard silk quickly stir fry, the whole process to maintain a high fire, probably need to stir fry for about 1 minute, so that the mustard silk evenly heated.
4, the fried shredded mustard while hot into a clean, waterless, oil-free canning jars, hard compaction, canning jars filled with screw on the lid, screw the lid; canning jars at room temperature can be left to stand for 24 hours.
5, simmering good mustard shredded smell mustard spicy flavor, take the appropriate amount of simmering good mustard shredded in a pot, add the appropriate amount of salt, vinegar and soy sauce, use chopsticks to mix evenly can be eaten.
Shredded mustard greens made in this way are full of mustard and spicy flavor, crisp and appetizing, is a very good appetizer, like friends hurry to try it!
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I am small crispy meat food, a love of cooking, love to share the 90s, if you like my article, remember to collect, like, retweet oh! If you have any comments and suggestions can be left in the comments below oh! Thank you for taking time out of your busy schedule to read, we'll see you tomorrow.
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