How to fry shredded mustard greens delicious, how to fry shredded mustard greens

Steps to fry shredded mustard greens.

Step 1: Drain the main ingredients and seasonings.

Step 2: Put the oil, ginger, meat, chili pepper, rice wine, soybeans, mustard greens, and light soy sauce into the pot, cover and select a dry pan to fry.

Step 3: When you hear the chime, add shredded green onions, stir and cover and simmer for another 1 minute.

Step 4: After completing the procedure, remove from the pot and serve on the plate.

After peeling the mustard greens, cut them into shreds, sprinkle them with salt and turn them to marinate the water, then wash them and raise them with cold water, cut the shredded meat, chopped green onion and ginger, stir-fry the shredded meat to change color, add the soaked mustard shreds, add salt, monosodium glutamate, a few drops of vinegar, and a few drops of soy sauce out of the pot and put it on the plate. I think the shredded mustard greens fried like this are the most delicious and delicious!

Mustard greens are a very common vegetable, which can be fried and eaten, or boiled in soup. Mustard greens not only have a crisp taste, but also have high nutritional value, fried and eaten, crisp and refreshing, suitable for most people's taste.

Ingredients: 300 grams of mustard greens, 3 cloves of garlic, 2 grams of ginger, 4 dried chili peppers, 1 gram of Sichuan pepper Seasoning: 5 grams of cooking oil, 1 gram of salt, 1 gram of chicken essence.

The practice of stir-frying mustard and struggling with shredded vegetables:

1. Wash the mustard greens and cut them into shreds, slice the garlic, slice the ginger, and cut the dried chili peppers;

2. Pour oil into a hot pan, when the oil temperature is 5 hot, add garlic, dried chili, Sichuan pepper and ginger and stir-fry until fragrant, pour in shredded mustard greens, and stir-fry quickly over high heat;

3. Add salt and chicken essence and stir-fry for 1 minute.

Tips: Mustard greens have the effect of appetizing and digesting, because mustard greens have a special umami and fragrance after pickling, which can promote stomach and intestinal digestion and increase appetite.

Ingredients: 200 grams of mustard head, 50 grams of pork.

Excipients: 50 grams of carrots, 50 grams of green onions, appropriate amount of salt, 15 grams of ginger, 20 grams of garlic, a small amount of starch, 15 ml of blended oil.

Steps: 1. Wash the fresh mustard heads;

2. Rub it into thin filaments with a dish grater;

3. Add an appropriate amount of salt;

4. Marinate for a while to let the mustard head come out of the soup;

5. Take an appropriate amount of shredded mustard greens, wash it with water, and then remove the water, enough to fry a plate of dosage, cut the pork into strips, add starch and mix well, and prepare carrots, green onions, ginger and garlic;

6. Cut the carrots, green onions, ginger and garlic into the pictured;

7. Put an appropriate amount of blended oil in the wok, and add the pork after the oil is hot;

8. Stir-fry until the meat changes color, then add green onions, ginger and garlic;

9. Put the shredded mustard greens into the pot in front of the tank;

10. Stir-fry with a spatula for a while;

11. Add shredded carrots and continue to stir-fry;

12. Wait for the ingredients to become soft and ready to cook;

13. Put the fried mustard shreds into a plate, and the finished product is as follows:

Here's how to fry shredded mustard greens:Ingredients: 200 grams of mustard head, 50 grams of pork.

Excipients: 50 grams of carrots, 50 grams of green onions, appropriate amount of salt, 15 grams of ginger, 20 grams of garlic, a small amount of starch, 15 ml of blended oil.

Steps: 1. Wash the fresh mustard heads;

2. Rub it into thin filaments with a dish grater;

3. Add an appropriate amount of salt;

4. Marinate for a while to let the mustard head come out of the soup;

5. Take an appropriate amount of shredded mustard greens, wash it with water, and then remove the water, enough to fry a plate of dosage, cut the pork into strips, add starch and mix well, and prepare carrots, green onions, ginger and garlic;

6. Cut the carrots, green onions, ginger and garlic into the pictured;

7. Put an appropriate amount of blended oil in the wok, and put in the pork after the oil is hot;

8. Stir-fry until the meat changes color, then add green onions, ginger and garlic;

9. Put the mustard shreds in the pot;

10. Stir-fry with a spatula for a while;

11. Add shredded carrots and continue to stir-fry;

12. Wait for the ingredients to become soft and ready to cook;

13. Put the fried mustard shreds into the plate, and weigh the finished product as follows:

Method 1 ingredients: shredded mustard greens, spring bamboo shoots, salt, chili peppers, ginger, sugar.

Steps: 1. Shred the mustard gnocchi, shred the spring shoots, chop the chili peppers, and shred the ginger.

2. Remove the oil from the pan, put the small pepper and ginger shreds into the pot and stir-fry first, then pour the mustard shreds into it, add a little sugar and stir well.

3. Put the bamboo shoots into the pot and fry, add a little salt after frying soft, and stir-fry well.

Method 2: Ingredients: shredded mustard greens, chopped green onions, garlic, dried peppercorns, light soy sauce, vinegar, sugar, chicken essence.

Steps: 1. Wash the mustard shreds, soak them in hot water for a while, and set aside.

2. Cut the green onion into chopped green onions, crush the garlic, and chop the dried peppercorns.

3. Stir-fry the green onions, garlic and peppercorns into the pot until fragrant, then pour the mustard shreds into the pot and stir-fry, after it is almost cooked, put in the light soy sauce, vinegar, sugar, chicken essence, and then fully fry well, and then remove from the pot. Mustard shreds are good for supplementing vitamins, which contain vitamin A, B vitamins, vitamin C and vitamin D, of which vitamin C is a very active reducing substance, which plays an active role in the redox process of the body, increases the oxygen content in the brain, can wake up the brain and remind, and eliminate the fatigue of the human body.

Mustard shreds contain a special fragrance, which can promote the digestion of the human body, reduce the residence time of stool in the intestines, and increase appetite. If you are a child with anorexia, you can try to give him food to increase his appetite.

Mustard shreds have the effect of detoxification and swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, and promote wound healing. Its medicinal value has also been valued by people and is used to assist in infectious diseases.

Mustard 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.

Sauté 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 greens soaked 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.

Pickled mustard shreds are very simple, mustard pickles in winter are the best, I personally think that it is not easy to produce bacteria in winter, pickled pickles are not easy to spoil, first wash the mustard greens with water, and then peel off the skin, the head must be cut very to remove the hard skin, and then the mustard greens are washed with water, and then put them in a bamboo basket that has not been stained with oil to let the water on the mustard cool and dry for a while, and then rub them into silk with a rubber, and put them in the sun for one or two days. Next, prepare a pot without oil, except for the aluminum pot, other pots are fine, because vinegar and aluminum will produce a chemical reaction, which is harmful to the human body. If there is oil, you must use dish soap to clean the oil, my pickling method can not use oil, pickles marinated in oil are less pickled, and more oil is easy to spoil for too long.

Next, take the pot that has not been stained with oil, put in clean water, and then put water fennel, pepper, pepper, do not like spicy less put, generally see how much mustard greens are about how much water, boil the water, and then put in salt, the amount of salt is a pound of vegetables and one or two salt, put less sugar, if you don't like sweet, you can not put it, and finally put vinegar, vinegar will not melt early, so you must wait for the salt to be salted before you can put vinegar, how many people of vinegar are appropriate, a little more vinegar is not easy to break, boil until the flavor is cooled and set aside. Choose a glass jar with a lid, wash and dry, put the dried mustard shreds into the glass jar and compact it by hand, leave a section empty on it, pour the cool material water into the tank, if the material water seeps slowly, you can also pour it again the next day, until all the mustard is sucked into the water, before the tank is not loaded, you can also use the mustard in a basin to absorb the material water and then load it, use it flexibly, and finally cover the lid and seal it well! You can eat it in two or three months, get a little and put a little light soy sauce sesame oil, it is very crispy and delicious, it will not be bad when you put it, remember not to get the oil in!

The method of stir-frying shredded mustard greens is as follows:Ingredients: 1 mustard gnocchi, 1 shallot, 4 cloves of garlic, 2 slices of ginger, 3 dried red peppers, 1 spoon of white vinegar, dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oil, 1 spoon of sugar, appropriate amount of Sichuan pepper powder, appropriate amount of thirteen spices, 1 spoon of chicken essence, appropriate amount of cooking oil.

Step 1: Wash the mustard gnocchi and rub it into shreds, soak it in hot water for half an hour. Remove the water to control the dryness and set aside.

Step 2: Cut the shallots, the green onions, and the green onion leaves separately.

Step 3: Finely chop the ginger and garlic. Dried red pepper cut into small pieces!

Step 4: Put all the ingredients in the seasoning together except the cooking oil in a bowl, stir evenly and set aside.

Step 5: Heat oil in a pan.

Step 6: After the oil is hot, add the dried chili peppers and stir-fry until fragrant.

Step 7: Add the chopped green onion and minced ginger and garlic to stir-fry until fragrant.

Step 8: Add shredded mustard greens and stir-fry evenly.

Step 9: Add the seasoned sauce, continue to stir-fry evenly, and stir-fry for one or two minutes.

Step 10: Sprinkle the chopped green onion leaves before turning off the heat.

Step 11: Remove from the pan and serve on a plate.

Answer: The following is an introduction to a method of stir-frying shredded mustard greens:Ingredients: one mustard vertical dish; Appropriate amount of vegetable oil; salt to taste; Appropriate amount of pepper for teasing the young pepper.

Step 1: Shred, preferably with a trowel, the wiping out of the shreds is more even.

Step 2: Put oil in the pot and fry the peppercorns, chili peppers and garlic slices until fragrant.

Step 3: Put the shredded mustard greens into the pot and stir-fry quickly.

Step 4: Seven ripe add salt, stir-fry evenly and remove from the pan immediately.

Step 5: Put it in the container to cool for a while, then close the lid to let the mustard greens give full play to the flavor, and then take it out and put it on a plate when eating.

Step 6: Put it on a plate and eat, the hemp of Sichuan pepper, the spicy pepper, the mustard greens, several aromas are mixed together very well with rice.