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Tips for making mustard vegetables

1. Wash the mustard, soak it in clean water for a day, change the water twice in the middle, remove the spicy taste of mustard, and make it easy to fork the silk. After soaking mustard, fork shredded, pickled with half a jin of salt for a day and a night. Remove water from pickled shredded mustard, fasten it with a net and press the stone for three hours, which is conducive to seasoning and flavor. One box of dry yellow sauce, sugar and salt, add water and steam for 15 minutes. Blanch it in shredded mustard. Sesame seeds, chili slices, fried in oil.

2. The practice of shredded mustard vegetables step 3 pour a little oil into the pot and stir-fry the chopped onions. The practice of shredded mustard vegetables step 4 put shredded mustard, stir-fry at a slight temperature. Step 5: put shredded mustard into a container and seal it for two days. I use the canned bottle. The practice of shredded mustard step 6 open the lid of the bottle, you can smell mustard, pour a little delicious, sesame oil, mix well. Tips do not pour very delicious, you can add a little salt, sesame oil to mix well.

3. The tips for mustard are as follows: wash the mustard pimple and rub it into thin shreds. Put pepper in cold oil and deep-fry it until slightly scorched. Stir-fry shredded mustard quickly for about a minute.

4. After the newly bought mustard bumps are cleaned, they are shredded with a knife or scrub, and then salted with about one or two to two taels of salt per jin of shredded mustard. After pickling until the moisture comes out (about two or three hours), use your hands to dry the moisture of the pimple. Find a clean, oil-free bottle with a sealed lid and fill it with a layer of sugar and a layer of silk. After filling it, pour in the white vinegar that is less than half of the silk, and tighten the cap of the bottle.

5. Step 1: wash the mustard with shredded mustard. Cut into shredded mustard. Heat the wok with oil. Deep-fry the pepper and remove. 5 add shredded mustard, stir-fry quickly and turn off the heat immediately. Put it in an airtight container and simmer for about 10 hours to fully release the taste of mustard. 7 Auricularia auricula bubble hair, shredded. Mix shredded mustard with Auricularia auricula with salt, a little sugar and rice vinegar.

How to cook pickles and how to taste good?

How to cook old pickles how to prepare pickles and green vegetables such as oil, wheat and ginger. Add cold water to the flour to make a pimple. Pour oil into the pan and stir-fry spring onions, ginger and garlic, then stir-fry the oil, wheat vegetables and diced pickles, then add water, then put in the noodles and bring to a boil slowly. Then add thirteen incense and pepper seasoning can be out of the pot, the taste is very delicious.

The common practice of pickled vegetables is to peel carrots and cut thick strips. Put the dried plum vegetables in the right amount of cold water and cook for five minutes. Then add carrot sticks and cook for two minutes. As shown in the following picture: add the flour to the right amount of cold water and mix it into a granule-free paste. Then prepare a pot of hot water and add a spoon of batter with a spoon. Add all the batter to the pan and bring it to a boil.

Take out the cooked pickles and cut them in the middle, then cut them into thin shreds, soak them in clean water for a few hours, take them out and squeeze out the fruit inside. In this way, the excess salty taste of pickles can be removed, and it is easy to taste. Peel the garlic and cut it into minced garlic. Clean the ginger and cut it into shredded ginger.

First of all, let's cut a fresh pickle pimple into thin shreds and set aside. Please note that this step must be cut evenly, otherwise the steamed pickle pimple tastes bad. After we cut it, we began to deal with the pickles.

Stew: wash the sun-dried pickled vegetables and cut them into pieces of appropriate size. Cut the pork into pieces and blanch the meat with hot water to remove the smell. Add the right amount of oil to the pan, add slices of ginger and green onions and saute until fragrant, then add the pork belly and stir-fry until the surface is yellowish. Then add the pickles and continue to stir well. Finally, add enough water, bring to a boil, turn to low heat and simmer until the meat is ripe and the soup is full-bodied.

Pour the boiling water into the pan, add the pickles and boil until they float. Stir-fry pickles, remove the cooked pickles, put them into the pan, add the right amount of oil, and stir-fry until golden brown. Tips when making dough, the ratio of flour to water should be well mastered. Too hard or too soft will affect the taste. When chopping pickles, you can use a shredder or chopping board, the finer the better.

How can pickled vegetables be cooked and delicious?

1. First of all, let's cut the fresh pickles into thin shreds and set aside. Please note that this step must be cut evenly, otherwise the steamed pickles will not taste good. After we cut it, we began to deal with the pickles.

Step 1 Mustard bumps buy back and bask in the sun for three days, 2 wash, prepare seasoning 3 into the pot, all seasonings into the pot, add water flooded pimple 4 boil, chopsticks inserted is good, turn off the heat. 5 cool and can. 6 you can eat at any time! Of course it would be better to soak for a few days! Tips: if you add less salt, a month later, mustard bumps ferment to produce a natural sour taste, moderate acidity, very delicious. I like to eat this kind of fermented food, just like kimchi.

3. Stir-fry the ginger, peel and wash it, then cut it into shredded ginger. Wash the garlic leaves and chop them up. Take out the right amount of cooked salted vegetables, heat them in the pot, put them in the cooked pickles, stir-fry for a few minutes, put in the shredded ginger and garlic leaves, and then stir for a few minutes, then you can eat.

Question 8: how to make spicy vegetable bumps (shredded mustard) delicious? Ask for divine guidance ~ use mustard bumps 10 jin of salt, 1 jin of sugar, 1 jin of white vinegar, half jin of cooked oil, 4 taels of garlic paste, 4 taels of chili powder, 3 taels of monosodium glutamate to pickle mustard bumps (shredded spicy vegetables). Wash mustard bumps, peel off the stolen skin, cut into several slices, and soak in water for a day or two. I soaked for a long time.

5. First, ball the shredded mustard into balls, heat the oil in the pan at 60%, turn off the heat, press the mustard balls into thin cakes, then deep-fry them in the pan, put them all into the balls, then fry them over medium heat, and fry them until they are golden on all sides.

6. the first step is to wash the mustard bumps we bought and peel them off. The larger mustard bumps in our family are cut in half. In the second step, we will brush the shepherd's purse pimple into the water and soak it for two days. Soak this for two days will make the pimple more crisp, do not marinate directly.

How to make big mustard delicious, how to eat big mustard

Mustard lean meat porridge materials: 250 grams of lean meat, 250 grams of rice, two or three pieces of mustard, a few mushrooms, the right amount of peanut oil, cooking wine, salt, ginger, onions. Practice: cut lean meat and add cooking wine, salt, peanut oil and marinate for 10 minutes. After the rice is almost cooked, add lean meat and shiitake mushrooms and cook for another five minutes. add mustard and quickly mix well. turn off the heat and sprinkle with chopped onions. Mustard sweet potato soup ingredients: 2 mustard, 1 sweet potato, ginger, salt.

Wash the mustard. And cut it into segments. Sliced lean meat, add the right amount of salt, sugar, extremely delicious, cornflour, edible oil pickled. Cool the oil in a hot pan and stir-fry the lean meat in the pan until it is raw. And then put it in reserve. Leave some oil in the pan and saute the minced garlic. Add mustard and stir-fry. After birth, add the right amount of salt and sugar. Less oyster sauce. Finally, put the lean meat into the pot.

Preparation materials: * * first of all, wash the mustard, remove the old leaves and hard stems, leaving only tender leaves and stems. Then cut the mustard into strips about 2 cm wide to facilitate stir-frying and eating. Peel the garlic and dice it. Peel the ginger and slice or chop.