Is it good to fry mustard heads, how to make mustard heads delicious

It can be fried and eaten.

Ingredients: 2 mustard greens, 2 cloves of garlic, 1 piece of ginger.

Cooking steps] 1. Cut off a small part of the root of the mustard greens, this part usually has a little fertilizer that has not been melted and absorbed. Then break it into pieces by hand and put it in a basin, add water and two spoons of salt and soak for about 30 minutes to remove pesticide and fertilizer residues.

2. Then rub and wash the mustard greens twice and then cut them into slices, remove the garlic, wash and dice, peel off the skin of the ginger, wash and cut into shreds.

3. Add an appropriate amount of oil to the pot and cook until it is 50% hot, add minced garlic and ginger shreds and stir-fry until the fragrance is slightly burnt, this step is very crucial. Stir-frying the garlic and ginger over the charring will add to the bitterness and astringency of the mustard greens. So be sure to grasp the heat and don't scorch.

4. After the minced garlic is stir-fried and slightly charred, turn on the high heat, and the heat of the pot must be poured into the chopped mustard greens when it is hot. Continue to stir-fry until the mustard greens are completely broken and the mustard juice is stir-fried in water.

5. At this time, you can add a spoonful of salt to taste, as long as the salt is seasoned. This step is also very crucial. Why do you say just put salt? Because mustard greens naturally have a sweet taste, only salt is added, the taste is fragrant and refreshing, if you add more seasoning, the mustard greens will become soft and the taste will be bitter.

6. After adding salt, stir-fry evenly quickly, sprinkle a little water on the side of the pot, let the mustard greens boil for a while, let it taste and then serve it on the plate.

1) Be sure to add shredded ginger to stir-fry mustard greens, which can neutralize the bitterness brought by the mustard greens themselves.

2) Stir-fried mustard greens must be slightly more oil than usual fried other greens, the oil can lubricate the "astringent" taste of mustard greens.

3) The mustard greens themselves are juicy, sweet and refreshing, so only add an appropriate amount of salt to taste, and do not add other sauces.

Mustard head is also called kohlrabi, is the outside of the ** up to be relatively round, and round radish is a little similar, mustard head in the food, eat its roots, because the root of mustard head has a strong mustard taste and a certain bitter taste, so many times the mustard head is pickled after eating, mustard head contains method of food fiber, to promote gastrointestinal peristalsis is helpful, but also has the effect of detoxification, swelling and cancer prevention.

1. Mustard pickles.

Ingredients: 3 large mustard hearts, 11 and 1 2 tablespoons of salt, 21 2 tbsp chili paste, 1 1 tbsp sugar, 1 tbsp sesame oil, 1 2 tbsp light soy sauce.

Method. 1. Wash the mustard heart to remove the thick skin, peel off the skin with a peeler until the thin noodles, and then cut it cross-cutting into centimeter slices for later use.

2. Sprinkle the large mustard heart slices into the seasoning (1) Stir evenly, marinate for 30 minutes to make the salt penetrate and dissolve into the large mustard heart slices, and the brine can be filtered out after the texture of the cabbage heart becomes crispy, and the water of the cabbage heart can be pressed dry for later use.

3. Mix all the ingredients of the large mustard heart slices and seasoning (2) together, marinate them in a container for 2 or 3 hours, and then eat them, and they can be stored for about 10 days when refrigerated.

2. Salted pork bone broth with mustard greens.

Ingredients: 400 grams of pork backbone, 400 grams of mustard greens, 800 ml of water.

Excipients: 10 grams of ginger slices, green onion, garlic, oil, salt, a little chicken powder.

Method. 1. First 400 grams of pork backbone (first chop pieces of flying water, and then marinate with salt for 4 hours;

2. After that, remove the salt before cooking, and simmer with 800ml of water for one hour;

3. Finally, add mustard greens and accessories and cook together for about 10 minutes, then add green onion seasoning.

3. Stir-fried mustard greens.

Ingredients: 250 grams of fresh mustard greens (also known as Fu Cai), 50 grams of preserved duck slices, 50 grams of bacon, 50 grams of Chinese sausages, 50 grams of cabbage (i.e. pickled radish), 15 grams of red pepper slices. 800 grams of seasoning salad oil, 5 grams of minced green onion, 5 grams of minced garlic, 5 grams of minced ginger, 10 grams of light soy sauce, 2 grams of monosodium glutamate, 8 grams of sugar, 10 grams of ginger flowers.

Method. 1. Wash the mustard greens, slice 3 cm long at 45 degrees with an oblique knife; Wash the bacon and cut into slices of thickness, length of 4 cm and width of cm; Wash the sausage and cut it into 5 cm long pieces; Wash the duck slices; Wash the vegetables and cut them into strips 5 cm long, cm wide and cm thick.

2. Put 50 grams of salad oil in the pot, put in the mustard slices and stir-fry over high heat for 2 minutes when it is 70% hot, and take it out; Take another pot, put in the remaining salad oil, and when it is 50% hot, put in the duck slices, bacon slices, and sausage segments on low heat for 3 minutes (the oil temperature should never exceed 70%), and take it out for later use.

3. Leave 30 grams of oil in the pot, add minced green onion, minced garlic and ginger when it is hot, stir-fry over low heat until fragrant, add mustard greens, preserved duck slices, bacon slices, sausage segments, cabbage, red pepper slices and stir-fry over high heat for 2 minutes, release soy sauce, monosodium glutamate, sugar, ginger flowers to season and then put them out of the pot and put them on the plate.

Mustard heads, fried and eaten, may not taste very good, you can do this, put some oil and fry on the peppercorns, then cut the mustard heads into thin strips, and then stir back and forth in the pot, and then put it in the basin and cover it with a lid.

Mustard head is the root of the annual herbaceous root of Brassica in the cruciferous family, and is one of the more famous vegetables in China. Mustard heads come in oval, oval, obovate, lanceolate, and other shapes, and the skin is usually emerald green, but also yellow-green or green. There are extremely abundant varieties and varieties of root mustard.

Efficacy and function.

Detoxification and swelling, cancer prevention and anti-cancer; Lower breath and eliminate appetite; Diuretic dewarming.

Nutritional value (benefits).

1.Detoxification and swelling, cancer prevention and anti-cancer;

Kohlrabi is rich in dietary fiber, which can promote colon peristalsis, shorten the residence time of feces in the colon, dilute poisons, reduce the concentration of carcinogenic factors, so as to play a role in detoxification and prevention of cancer, and can be used to prevent colon cancer, breast cancer and liver cancer;

2.Lower breath and eliminate appetite;

Kohlrabi contains a glucosinolate substance, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting gastrointestinal digestion and absorption. In addition, kohlrabi also has a special fragrant smell, which can increase appetite and help digestion;

3.Diuretic dewarming.

Kohlrabi contains calcium, phosphorus, iron and other trace elements, which can be diuretic and dethermated after being absorbed by the human body; Promote the balance of water and electrolytes in the body, and can be used to prevent and treat astringent urination and inexhaustible drenching.

(Disadvantage).

No ***, you can eat it with confidence, but you should control the amount and just take it in moderation.

Can you eat it. You can eat it.

How to eat. Stir-fried mustard heads: Wash the mustard heads and shred them and stir-fry the meat, or scrambled eggs to eat.

Pickled mustard heads: Mustard heads can also be pickled and shredded into pickles.

Drying mustard heads: Mustard heads can also be shredded and dried as dried vegetables, soak them in water before eating.

Mustard head pairing: Mustard head can also be paired with seafood such as fish and shellfish.

Contraindicated. Patients with febrile cough, boils, eye diseases, hemorrhoids, blood in the stool and excessive internal heat should not eat mustard head. People with high blood pressure and arteriosclerosis should eat less mustard heads.

Suitable for. Mustard heads can be consumed by the general population.

The mustard head is very delicious when fried, similar to white radish. Generally, in rural areas, mustard heads are pickled and eaten, which tastes good and is easy to store.

The relatively tender mustard head is still delicious when fried, and if it is a little old, it is recommended not to do it, it is too hard to chew.

Hello. It's delicious.

There is a faint fragrance.

Very tasty.

Step 1: Remove the outer tendons from the mustard head.

Step 2: Wash and slice.

Step 3: Boil garlic and pickled pepper in a pot.

Step 4Pour in the chopped mustard heads, stir-fry, add salt and monosodium glutamate.

The mustard head is prepared as follows:1. Cold mustard head.

Ingredients: 2 mustard heads, 2 tsp salt, 1 4 red peppers, 1 tbsp light soy sauce, tbsp sugar, 1 tbsp white vinegar, 1 tbsp sesame oil.

Method: 1. Peel and wash the kohlrabi, cut it into thin slices, mix well with salt and marinate for 30 minutes.

2. Remove the marinade, rinse off the excess salt with 2 cups of cold boiled water, and drain the water.

3. Shred the red pepper, put it in the drained kohlrabi, stir in light soy sauce, sugar, white vinegar and sesame oil. Cover with plastic wrap and refrigerate for 2 hours before serving.

2. Lean meat soup with cabbage.

Ingredients: 300g of mustard head, 90g of lean pork, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.

Method: 1. Peel and slice the cabbage, shred the ginger and slice the lean meat.

2. Mix in an appropriate amount of water and boil into the vegetable head.

3. Boil again for 5-6 minutes and add the lean meat.

4. When the lean meat is cooked, put salt and melt it.

3. Scrambled eggs with mustard heads.

Ingredients: 2 eggs, 1 mustard head, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of oyster sauce.

Method: 1. Separate the mustard head and mustard leaves into shreds, and beat the eggs.

3. After pouring the eggs into it and stir-frying together, then add an appropriate amount of condiments.

4. Finally, add a little water and stir-fry for 2 minutes.

Tips for making mustard greens.

1. Mustard greens are mainly used for stir-frying with side dishes, or boiled into soup.

2. After mustard greens are marinated with fennel sand, licorice meat, and cinnamon ginger powder, they become mustard and are also delicious.

3. Pickling mustard leaves with stems is what we often see in the snow.

4. In addition, mustard greens should not be eaten raw or more.

Steps for mustard heads:Ingredients: 1 mustard head, 1 2 sharp peppers.

Excipients: 13 grams of green onion, 20 ml of blended oil, 10 grams of ginger, 1 dried red pepper, 2 star anise cloves, 10 Sichuan peppercorns, 4 grams of salt, 1 gram of pepper, 1 gram of monosodium glutamate, 18 ml of vinegar.

1. Peel off impurities and wash clean.

2. Shred the pepper and ginger, and dice the green onion.

3. Cut the mustard head into shreds.

4. Remove from the pot, add oil, star anise, Sichuan pepper and chili pepper and stir-fry over low heat until fragrant, then remove the seasoning.

5. Add the side dishes and stir-fry well.

6. Add mustard greens and stir-fry well.

7. Add salt and pepper and stir well, add 20ml of water to dilute the salt. Then add monosodium glutamate and vinegar (10ml), continue to stir-fry well, turn off the heat, add the remaining vinegar and mix thoroughly.

8. Serve the dish on a plate.

Mustard fried rice.

Ingredients - 1 bowl of rice, 2 slices of mustard greens.

3 slices of ginger and a pinch of salt.

Method-1Remove the head section of mustard greens, choose a relatively large leaf stem part, blanch and remove it;

2.Finely diced mustard greens, minced ginger;

3.Pour oil into the pot for five minutes, add minced ginger and stir-fry until fragrant;

4.Pour in the mustard greens and stir-fry;

5.Then pour in the rice and stir-fry evenly;

6.Finally, sprinkle in a little salt and stir-fry until you can put it on a plate.

Mustard greens boiled sweet potatoes.

Ingredients - 2 sweet potatoes, 2 mustard greens.

1 small piece of ginger, a few drops of cooking oil.

1 tablespoon of salt - how to make -

1.Mustard greens are washed and the old leaves are removed;

2.Peel the sweet potatoes, cut them into cubes, pat a small piece of ginger and cut them into slices;

3.Boil a pot of water, put the ginger and sweet potatoes down, cover and cook for about 10 minutes, put a few drops of cooking oil, put the mustard greens down, and cook for about 10 minutes;

4.Put salt to taste, turn off the heat, it's really that simple, a pot of delicious soup comes out Hokkien mustardy rice cake.

Ingredients - rice (soaked + refined), mustard appropriate amount.

Appropriate amount of salt and edible alkali.

Method-1Scoop an appropriate amount of rice and soak for more than 2 hours;

2.Add an appropriate amount of water to the rice and grind, not too much water;

3.Add fresh mustard greens, chop them, add an appropriate amount of salt, edible alkali, stir well, put them in a wok, and fry them until thick;

4.Scoop into a basin, tidy and flat, bring water to a boil, and steam in a pot;

5.Steam for more than 30 minutes to get out of the pot, natural cooling, demolding;

6.Cut into small pieces for easy consumption.

1. Mustard greens and tofu soup.

Ingredients: mustard greens, tofu, starch, sesame oil, pepper, salt, stock or water.

Method: Wash the mustard greens after cutting off the old leaves and thick stems, put them in boiling water and blanch them, remove them, put them under cold water to shower, chop them and set aside. Cut the tofu into cubes and set aside.

Pour the stock into the pot, add water if there is no stock, bring to a boil, add salt, thicken the water starch into a soup, put in the tofu, boil, simmer over low heat, put in the chopped mustard greens and boil again, turn off the heat and put it out, pour sesame oil and sprinkle pepper. Mustard.

2. Stir-fry mustard greens.

Ingredients: mustard greens, cooking oil, salt, chicken essence, sugar.

Method: Wash the mustard greens and cut them into small pieces for later use. Heat the pot, add a little cooking oil, put the chopped shepherd's cabbage into the pot and stir-fry for a while, add salt, chicken essence, and an appropriate amount of white sugar to taste, continue to stir-fry evenly, cover the pot and simmer for about two minutes. Mustard.

3. Soak mustard greens in oyster sauce.

Ingredients: mustard greens, salt, cooking oil, oyster sauce, water starch, sesame oil.

Method: Wash the mustard greens, put them in clean water, add a little salt and soak them for about 15 minutes, cut them into small slices for later use.

Blanch the mustard greens in boiling water for 3 minutes, add a little salt and cooking oil to the water, pick them up and put them on a plate after cooking.

Add a little water to the wok, pour in the oyster sauce, then add a little water starch to thicken, turn off the heat after boiling, drop in a few drops of sesame oil, stir well, and pour the boiled oyster sauce sauce on the mustard greens. Mustard.

4. Scrambled eggs with mustard greens.

Ingredients: mustard greens, eggs, salt, cooking oil, cooking wine.

Method: Select mustard stalks, wash them, cut them into pieces for later use, beat the eggs in a bowl, add salt, cooking wine, and a little water to beat them.

Add an appropriate amount of cooking oil to the pot and heat it, pour the egg mixture into the stir-fry and put it on a plate for later use.

Add cooking oil to the pot, heat, add the scrambled eggs after the mustard greens are half-cooked, continue to stir-fry evenly, add salt and cooking wine to taste, and then put it on the plate.