How to mix fresh mustard pickles deliciously, how to mix mustard shredded pickles delicious

Stir-fried wolfberry mustard greens.

Sweet and refreshing, add wolfberry to brighten the eyes and eyes, and the color is beautiful!

1. Appropriate amount of Shuidong mustard greens, a handful of wolfberries, and a little dried dried shrimp.

2. Wash the mustard greens and cut them into small pieces, drain them in the cold river after a little water, and set aside.

3. Soak the wolfberries and dried dried shrimp in water.

4. Stir-fry the garlic in a hot oil pan.

5. Then add dried dried shrimp and stir-fry until fragrant, then add wolfberry, and finally stir-fry the eastern mustard greens on high heat.

6. Add a pinch of salt to adjust the chicken essence.

7. Don't fry mustard greens for a long time, keep them green and tender.

Stir-fried shredded chicken with mustard greens.

1. Wash and drain the mustard greens.

2. Cut the mustard greens into sections.

3. Tear the chicken into strips.

4. Stir-fry garlic in hot oil in a pan.

5. Add the shredded chicken to the stir-fry.

6. Add an appropriate amount of tempeh and stir-fry until fragrant, then set aside.

7. Pour an appropriate amount of oil into the pot and stir-fry the mustard greens.

8. Stir-fry until the mustard greens are soft and add an appropriate amount of salt.

9. Pour the previously fried chicken and tempeh back into the pan and stir-fry.

10. Stir-fry evenly and drizzle with an appropriate amount of light soy sauce.

11. After the starch is boiled alive with a little water, pour it into the pot, boil over high heat and mix evenly.

Tips: If the chicken is cooked, you can add it to stir-fry to taste, or you can put raw meat to fry and then stir-fry it with mustard greens.

The recipe for shredded mustard salad is as follows:Ingredients: 3000 grams of mustard greens, 100 grams of soybeans, 400 grams of salt.

Excipients: 4 pieces of ginger, 2 tablespoons of old oil, 2 grams of Sichuan pepper, 2 red peppers.

Steps: 1. Remove the mustard greens and wash them.

2. Spread it out and dry it on the pot until the surface moisture is dry.

3. Cut into 2 cm long sections.

4. Peel and wash the ginger and cut into thin strips.

5. Prepare the peppercorns.

6. Put the mustard greens in a large pot and add the ginger, pepper and salt.

7. Rub with your hands until the salt penetrates into the mustard greens.

8. Cover with plastic wrap and marinate in a cool place for two days.

9. Soak the soybeans for a few hours.

10. Put it in a pot and add a little salt to cook.

11. Take a little pickled mustard greens and soybeans and put them in a bowl with a little salt to cook.

12. Add the chopped red pepper and old oil and mix well.

Mix mustard shredded pickles with an appropriate amount of mustard heads, balsamic vinegar, sugar, salt, etc. The shredded mustard greens can be eaten immediately, but they will taste better after marinating for a day, and they can be eaten when eating steamed buns or noodles, making them a great tool for rice.

When mixing mustard pickles, prepare fresh mustard gnocchi, peel them and set aside, then cut the mustard gnocchi into shreds and put them on a plate. Add salt, light soy sauce, soy sauce, vinegar, chicken essence and chopped pepper in an appropriate amount, mix well and serve. This kind of side dish is suitable for freshly mixed and eaten, it is best to eat it after one meal, it is not recommended to leave it for too long, and if it is more than two days, do not eat it.

If you don't like to be jealous, you don't need to put vinegar, as for what seasoning to add, you can add an appropriate amount of mustard, sesame oil, coriander, salt, etc. according to your personal taste. If you add chopped green onions and chili peppers, don't let them sit for too long, otherwise the chopped green onions and chili peppers will change their flavor.

Note that when you put salt and soy sauce, you must put it in proportion, if you put too much, it will affect the taste. You can put other seasonings according to your habits, and put whatever you like. If you don't like chili peppers, you can do without chili peppers, if you like heavy flavors, you can use dark soy sauce, and if you don't like heavy flavors, you can use light soy sauce.

Ingredients: 5000g of mustard gnocchi, appropriate amount of salt, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of chili oil, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of soybean oil, appropriate amount of sesame seeds.

1. The first step is to shred the prepared mustard gnocchi, sprinkle salt and grasp it well with your hands.

2. Then chop the garlic with a knife and set it aside for later use.

3. Then pour an appropriate amount of sugar, monosodium glutamate, minced garlic, vinegar, chili oil, soybean oil, and cooked sesame seeds into the basin.

4. Mix well with tools.

5. Mix well and pour it into the jar, seal the lid well, and put it in a ventilated place for 72 hours.

6. Take it out when the time is up, and you're done.

Here's how to make mustard shredded pickles:Ingredients: mustard greens, salt, sugar, chili powder, garlic, white vinegar to taste.

1. Wash the mustard greens and set aside.

2. Shredding. <>

3. Mash the garlic.

4. Blanch the chili powder in boiling water.

5. Brake the shredded mustard greens with a small amount of salt to squeeze out the water for later use.

6. Pour all the seasonings into the squeezed mustard shreds and mix well.

7. Put the mixed mustard shreds into a sealed bottle, which is ready to eat, refreshing and delicious, and the white porridge is a perfect match.

Here's how to make pickles from mustard greens:Ingredients: 4 mustard heads.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of chopped pepper.

1. Peel the fresh mustard gnocchi and set aside.

2. Cut the mustard gnocchi into shreds and put them on a plate.

3. Add Hu Nai to the mustard gnocchi shreds, add salt, light soy sauce, soy sauce, vinegar, chicken essence and chopped pepper, and make pickled pants for spring.

4. The mixed mustard shreds can be eaten immediately, but the taste is better after marinating for a day.

Preparation materials: 3 mustard greens, appropriate amount of ginger and garlic, appropriate amount of millet pepper, 58g of salt Production steps: 1. Prepare mustard greens.

2. After cleaning, hang it up like this, dry the water, it is better to have the sun, and dry the mustard greens.

3. At the same time, at the same time, the ginger, garlic and millet pepper are dried outside, and there should be no raw water.

4. Prepare an empty bottle to wash, do not have raw water, put in dried ginger and garlic, millet pepper.

5. Pour half a bottle of cold boiled water into it.

6. Pour in two-thirds of the salt.

7. Add the dried mustard greens.

8. Pour in the remaining one-third of the salt.

9. Close the lid with plastic wrap.

10. It is best to use a stone or something else on the mustard green, press it, don't let it float up, and use two disposable chopsticks here.

11. It can be eaten after a week.

12. In this way, you can eat it, and you can dry it if you like it.