During the season when mustard greens are on the market, you will pay attention to whether the "mustard greens" is on the market. When I didn't know much about mustard greens, I asked if the dishes had any heart. I bought them twice an...
During the season when mustard greens are on the market, you will pay attention to whether the "mustard greens" is on the market. When I didn't know much about mustard greens, I asked if the dishes had any heart. I bought them twice and couldn't make "squeezing".
Big mustard greens (boiled mustard greens), small mustard greens, leaf mustard greens, and cabbage are all called mustard greens, and some are called "long-term vegetables". Different mustard greens are suitable for making different "processed products", such as sauerkraut (fried vegetables), dried plums (fried vegetables), blessed vegetables (fried vegetables), snow red, pickled vegetables, or pickled vegetables. You can also use marinated melons.
The mustard kernels and cabbage that are wrapped in heart mustard mustard and are all called cabbage. There is another type of mustard (A Caixin) also called cabbage. It is easy to be confused and is on the market in the same season. No matter what kind of mustard greens and cabbage are, it doesn’t matter if you buy it wrong, and they are all delicious.
The mustard greens used this time are "cabbage", and the cabbage heart refers to the part that removes the leaf slices and takes the bars. In the middle and late stages of the cabbage season, the mustard greens are more likely to be seen on the market; if the flower at the end is furnished, it will be more delicious, and this section is what you can make the cabbage and 㸆 dishes.
For those who know mustard greens are not easy to find their existence on the dish. Sometimes the dishes will make mistakes, and I ask that you have to make "sauce" so that you won't make mistakes. If the dish doesn't know how to pick it up, find the next one to buy it.
The sweetness of cabbage (cabbage heart) is usually cooked with ribs and chicken soup, and try it this time to stir-fry. Avoid choosing cabbage that is too thick. Weigh the weight and do not buy it in the middle of the hollow one. Especially at the end of the season, the cabbage that is largely thick when the mustard heart is on the market is relatively thick and easy to crack. Be careful when choosing.
Ingredients: cabbage, pork flakes, garlic, ginger, soy sauce, dark soy sauce (for color enhancement), sugar, taibai powder, white pepper powder
Method:
1. Use soy sauce, dark soy sauce, sugar, taibai powder, pepper powder, add appropriate amount of water, grab a marinate for 20 minutes.
2. Cut off the rough grains of the outer layer of the carrot and cut them into strips. Add a piece of water and add salt. After the water is boiled, add cabbage. Cook it about nine minutes, soak it in water and prepare it.
3. Add oil to the minced garlic and ginger to stir-fry, add marinated pork flakes, stir-fry, dry the water, and prepare the flakes.
4. Add the oily pot, add the cabbage, add salt and stir-fry, then add the pork flake and stir-fry, and then stir-fry.
This side dish is not in my taste memory. The market bought mustard greens and was prepared to make ginger. The dishes are also delicious when making "㸆 dishes", and they strongly call "王无" the most delicious.
㸆豫 is a side dish in Jiangsu and Zhejiang, a side dish in the military village, a side dish with bitter sweetness and rich oily red sauce. The method is like the stewed stew. I used a lot of oil, soy sauce, rock sugar and a little wine. I slowly boiled it on low heat and collected a plate of "red vegetables" from the dry sauce.
Ingredients: 3 tablespoons of mustard green heart, 3 tablespoons of soy sauce, 1 tablespoon of rock sugar, 1 spoon of sausage wine
Method:
1. Oil-fried pot (more oil than stir-fry), cut the mustard green heart into a large section or fry the whole plant. Fry the stems first and release the leaves slowly.
2. Add soy sauce, rock sugar, sauté wine and appropriate amount of water, boil over medium heat and add "㸆" for 20-30 minutes to lift the juice.
● It can be eaten hot, and it is delicious even if it is left to eat. It can be stored in the refrigerator for endless food.
● The sauce part has more oil, sauce, and rock sugar, and less wine.
Cheese are as its name suggests that "cooking" is fast and can be prepared in three or five minutes. It is an easy-to-get-made side dish. It will be kept in the refrigerator for more than half a month without any problem. It is a seasonal side dish for meals and wine. Take out the amount you want to eat when eating, you can eat it directly, or add a little sauce, sesame oil and sugar, or add vinegar, chili oil, and pepper powder, mix as much as you eat.
Ingredients: mustard heart, 1 teaspoon of salt, 1 teaspoon of oil (not available)
Container: Clean glass bottle
Method:
1. If the mustard heart is clean, dry it thoroughly.
2. If the stem is too thick, cut it into half and cut it with the leaves to prepare.
3. Hot pot, add diced mustard hearts, add some salt and oil, stir-fry quickly, and stir-fry half-baked (hot, about 1 to 2 minutes).
4. Quickly stuff the bottle into the can while it is hot, stuff it and seal it.
5. Place it at normal temperature for 1 to 2 hours.
● The strong mustard smell represents success, and it is stored in the refrigerator after being cooled.
