How to cook mustard greens deliciously, how to cook mustard greens how to cook mustard greens delici

In recent days, the weather in the south has begun to warm up again. I don't dare to eat anything particularly hot at home, and I will always cook soup with all kinds of ingredients, soup and water, which is mild and delicious. Today, Caicai would like to recommend a delicious Shuidong mustard pork rib soup, Shuidong mustard is a specialty of Dianbai County, Maoming City, Guangdong Province, and is also a strong crop of China's National Geographical Indication.

This mustard greens have a sweet and crisp taste, and they are tender and free of residue, and are loved by many people.

The vegetable is from Zhanjiang, and the geographical location is close to Maoming, so this kind of Shuidong mustard is often bought in the market, 3 yuan a catty, and the pork ribs are cooked together, which is delicious and sweet, which makes people have a great appetite, boil a pot, and soon drink it in two or three times. Not much to say, the next dish will tell you in detail about the simple home-style recipe of this Shuidong mustard pork rib soup, if you like, you can try it with the cabbage.

Guangdong daughter-in-law teaches you how to make mustard pork rib soup deliciously, sweet and delicious, easy to learn!

Ingredients: pork ribs, mustard greens, garlic, peanut oil, salt.

Production process]:

1. The pork ribs dish is made of plum skulls, and the meat of this part is tender and tender. Wash the pork ribs and put them in cold water, turn on a low heat to slowly force the blood out and remove the fishy smell.

2. Shuidong mustard greens, remove the leaves, wash and cut into small pieces with a hob. The leaves don't need to be thrown away, they can be kept and fried.

3. Then pick up the pork ribs and wash off the surface foam, add a basin of water to the casserole and boil, and cook the ribs over medium heat for 30 minutes.

4. Peel the garlic, pour in a small spoon of peanut oil, stir-fry the garlic until fragrant, add the garlic to make this mustard pork rib soup, the soup will be very fragrant.

5. Then put the garlic and mustard greens into a casserole, turn to high heat and cook for 5 minutes, so that the mustard greens will be very crisp and delicious.

6. Finally, add a small spoon of salt to enhance the flavor.

Caicai said] The above simple recipe for Shuidong mustard pork rib soup, have you learned it? If you have any thoughts or suggestions about this soup, you are also welcome to leave a message at the bottom of the article.

Every year after the Spring Festival, there are a lot of mustard greens at home, and I can't eat them all, so my mother uses some of them to pickle, and some of them are kept for daily soup and stir-fry.

The elderly often say: Be a man like a mustard green, from beginning to end, from beginning to end. Because mustard greens are old every time, they are picked off and new ones start to grow, and the cycle repeats, with a beginning and an end.

Spring is a good time to eat mustard greens, if you miss it, you will have to wait for next year, mustard greens are low-calorie cut and high-nutrient vegetables, which not only contain vitamin A, but also contain carotene, so eating mustard greens in spring can also relieve spring fatigue and relieve fatigue. It is also rich in crude fiber, which can promote gastrointestinal peristalsis.

There are many ways to make mustard greens, you can stir-fry, boil soup, pickle, etc., today I will share with you the common soup of Quanzhou people - small intestine mustard soup.

Ingredient list] ——

Small intestine, mustard greens, clams, ginger, angelica.

Production process]:

Step 1: After I wash the small intestine in advance, put it in water and blanch it, add ginger, cooking wine and Sichuan pepper when blanching, and the combination of the three can remove the odor of the small intestine. After blanching, clean and set aside.

The small intestine I bought is a semi-finished product and has been cleaned, so I blanched it myself)

Step 2: Soak the clams in salt water and let it spit out the sand thoroughly. (Clams are often used to improve freshness when we cook soup, without adding other freshness seasonings, so that the soup base tastes sweet and delicious, sometimes cooking rice noodle soup, adding some clams to the batter, it tastes more delicious).

Step 3: Cut the mustard hob into cubes and cut a little large; Prepare some ingredients, angelica and ginger, angelica can just right to neutralize the odor of the small intestine, making the soup base more mellow and odorless.

Step 4: Put all the ingredients into the pressure cooker, add an appropriate amount of water, cover the pot and start cooking, and simmer over medium-low heat for about 15 minutes.

Wait for the valve gas to cool down, open the lid, pour the chopped mustard greens into the pot, and cook for another minute or so. (Don't cook mustard greens for too long, they taste tender and refreshing and very sweet, if they are cooked too badly, they won't be so delicious; However, some people like to stew it with the small intestine, which can make the soup base sweeter, but the mustard greens will be a little rotten and will not have a crisp taste).

Step 5: Add a little salt to taste before cooking, and properly pepper to enhance the flavor, pepper can make the soup slightly spicy and more appetizing.

Small intestine mustard soup is a very characteristic home-style soup in southern Fujian, sometimes tofu, salted olives, etc., the stewed soup is sweet and delicious, not greasy, drink a bowl of stomach and feel comfortable, and there is also the effect of reducing fire.

Oyster sauce mustard gall. Ingredients.

500 grams. Mustard.

Appropriate amount of each. Oyster sauce, salt, monosodium glutamate, sugar, dark soy sauce, cooking wine, edible powder, water starch, edible oil.

1 Wash the mustard greens, remove the roots and leaves, and leave the mustard stalks for later use.

2 Bring water to a boil and sprinkle with a little powder.

3 Add the mustard stalks and cook for about 2 minutes until cooked.

4 Add the boiled mustard stalks to a plate.

5 Remove from the pot with oil, pour in the mustard stalks, add salt and monosodium glutamate to taste.

6 Drizzle with cooking wine.

7 Stir-fry until flavorful.

8 Serve on a plate and set up.

9 Heat with oil and a little water.

10 Add oyster sauce, salt, monosodium glutamate, sugar, dark soy sauce to taste, mix and bring to a boil.

11 Thicken with water starch.

12 Drizzle with a little sesame oil to make an oyster sauce sauce.

13 Drizzle the oyster sauce over the mustard stems.

14 Set the plate and you're done.

Sauté mustard greens. Materials.

Mustard. Ginger; Oil; Salt; Monosodium glutamate.

Method. Clean the mustard greens and crush the ginger for later use. Boil the mustard greens and blanch for two minutes.

It is best to pour the mustard greens neatly into the blanch, without stirring, and then scoop up and drain. Twist the drained mustard greens and cut into small pieces. After heating the pan, don't put oil first, pour the mustard greens into the fried water, add a spoonful of oil, add ginger and stir-fry, sprinkle in salt and stir-fry evenly, add some oil, and finally sprinkle a few grains of monosodium glutamate to get out of the pot.

1. First of all, wash the mustard greens, then cut them into small pieces, then pour an appropriate amount of oil into the pot, add ginger slices and garlic and stir-fry until fragrant.

2. After the oil is cooked, the ginger slices and garlic will change color, pour in an appropriate amount of mustard greens, stir-fry, and use a spatula to block the oil when pouring to avoid splashing.

3. After pouring in the mustard greens, turn on high heat, stir-fry, stir-fry the mustard greens evenly, about 1 minute, pour in an appropriate amount of salt.

4. Stir-fry after pouring in salt, for some people who can't eat too much salt, you can reduce it appropriately according to the individual.

5. After stir-frying for a while, pour in a little less water, the water poured in should be cold water, if it is hot water, it will affect the taste.

6. Then wait for the water to boil, boil the pot on high heat for a while, taste the taste again, cover the pot and cook for more than 1 minute.

1. Prepare the minced meat. First, cut the fresh meat into diced meat, then add thirteen spices, soy sauce, and a little salt, and stir well.

2. Prepare mustard greens. After picking the mustard greens, wash them, and then cut them in the same way you usually cut leeks.

3. Stir together the meat and mustard greens. Add oil and salt, stir well, and the mustard filling is ready.

4. Mix noodles and wrap dumplings. After rolling out the dough, you can wrap the dumplings.

5. Cooked. After the dumplings are wrapped, they can be put into the pot, generally after the pot is boiled, add some cold water, and open it again.

6Finally, the delicious mustard dumplings are ready to eat. When cooked, the delicious mustard dumplings are ready and ready to eat.

Mustard greens (scientific name: Brassica Juncea (L.).) czern.

et coss.) is a cruciferous family, brassica is an annual herbaceous plant, up to 150 cm high, young stems and leaves with prickly hairs, spicy smell; Stems erect, leaf stalks with small lobes; The lower leaves of the stem are small with notches or teeth on the margins, and the upper leaves of the stem are narrowly lanceolate with inconspicuous toothed or entireous margins.

racemes apical and elongated after flowering; The flowers are yellow, the sepals are pale yellow, oblong-elliptic, erect; The petals are obovate, the longhorn fruit is linear, the seeds are spherical, purplish-brown. It blooms in March-May and bears fruit in May-June.

Cultivated all over China. The leaves are salted for consumption; Seeds and whole herbs are used for medicinal purposes, which can dissolve phlegm and relieve asthma, reduce swelling and relieve pain; Seed grinding is called mustard, which is a seasoning; The oil that is squeezed out is called mustard oil; This species is an excellent nectar source plant.

The delicious mustard cultivation method is as follows:Tools Ingredients: mustard greens, garlic, millet spicy, cooking oil, salt, peppercorns.

1. Remove the old leaves of the mustard greens, wash them, fold them into small pieces by hand, and separate the leaves from the stems.

2. Pour a little oil into the pot, throw a few peppercorns into it when it is hot, and then pour the garlic slices and the millet spicy together.

3. Simmer over low heat and simmer fragrant.

4. Pour the vegetable stalk into the stir-fry.

5. When the vegetable stalk is fried until 5 is ripe, add the mustard leaves.

6. Stir-fry, when the vegetable leaves have just wilted, immediately turn off the heat and serve.

Shrimp shell seafood flavored mustard soup is good to eat, and the method is as follows:

Ingredients: 500 grams of mustard greens. Xianling.

Excipients: 6 shrimp heads, 1 garlic head, 1 teaspoon peanut oil, 1 tablespoon salt.

1. Stir-fry the garlic in a hot pan.

2. Pour in the shrimp shell and fry the red orange oil.

3. Add a bowl of water and salt and cook for 3 minutes.

4. Remove the shrimp shells.

5. Add mustard stalks and cook for 2 minutes.

6. Add mustard leaves and cook for 1 minute.

7. Remove from the pot and serve on a plate.

Ingredients: 500g mustard greens, 6 shrimp heads, 1 garlic head, 1 teaspoon peanut oil, 1 tablespoon salt.

1. First of all, fry the garlic in hot oil;

2. Pour in the shrimp shells and fry the red oil;

3. Add a bowl of water and salt and cook for 3 minutes.

4. After that, remove the shrimp shell;

5. Add mustard stalks and cook for 2 minutes.

6. Add mustard leaves and cook for 1 minute.

7. Finally, remove from the pot and serve on a plate.

Hokkien mustard 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.

Mustard sauerkraut. Prepare the ingredients as follows: an appropriate amount of mustard greens, an appropriate amount of Chaotian pepper, 80 grams of salt, 1 piece of ginger, an appropriate amount of Sichuan pepper, an appropriate amount of garlic, and an appropriate amount of water.

The specific method is as follows: buy the green vegetables and dry them for a day, dry the vegetables slightly, prepare the peppers, peppercorns, garlic, ginger, wash and wipe the water for later use, fill the pickle jar with water, add 50 grams of salt or about 80 grams, put the above seasonings in the jar for later use, wash the dried vegetables, wipe off the excess water with a towel, put the greens in the jar, press the greens vigorously, so that the water can not pass the greens, sprinkle the appropriate amount of salt on the top, and finally press the pebbles. (Because the greens will float up, the function of pressing the stone is to make the vegetables completely soaked in water, if there are large pebbles, it is best to soak for 3 days to 1 week and then you can take it out to cook!)

Material. 1 kg of Shuidong mustard greens, an appropriate amount of minced garlic, and an appropriate amount of salt.

Method. 1.Wash the mustard greens and cut them into short sections, then blanch.

2.Put a small amount of oil in the pot, add minced garlic after heating, stir-fry until fragrant, add Shuidong mustard greens and stir-fry.

3.Add salt to taste.

Method 1. Raw material.

Mustard greens, ginger, chili, white wine, garlic, salt, water.

Method. 1. After buying mustard heads, wash them.

2. Peel off the old skin and dirty places, pay special attention to the bottom of each protrusion, it may be dirty, cut off with a knife.

3. Cut each mustard head into 2-4 pieces, spread it on a spacious container, put it in a ventilated place, and let it dry.

4. Put the seasonings listed in the raw materials into a washed and dried kimchi jar, add water, or cool and boil, and the amount of water added to half a jar of water is about the same.

5. Put a small part of the pickled pepper and ginger and jar water that you soaked in the past, and put it into the new altar, which can make the water in the new altar taste better.

6. If not, it is better to put some fresh chili peppers in it, the taste will be much worse.

7. If the jar for making pickled peppers is big enough, you don't need to start another jar, just put it in the jar of pickled peppers to make pickles, and the taste will be better.