The practice of mustard head spicy vegetables, how to make mustard head spicy vegetables delicious,

Ingredients: Pick fresh and insect-free mustard heads, remove roots, whiskers and stems, wash them, and cut them into diamond-shaped pieces 2 3 mm thick. Then remove the roots, whiskers, stems, and stems of fresh large radishes without chaff, wash them, and rub them into thin strips.

Cooking: Put the mustard cubes into an aluminum pot, add water until the mustard cubes are submerged, do not cover the pot, and cook over high heat until the vegetables are slightly rotten.

3. 3.Simmer:

Take a clean and tightly sealed jar, put half of the shredded radish on the bottom of the jar, and then put the boiled mustard cubes into the jar while it is hot, sprinkle the other half of the shredded radish on it, quickly seal the mouth of the jar, and let the temperature in the jar slowly drop down. In winter, if the room temperature is too low, you can wrap a small quilt properly and wait for it to cool before eating. When eating, it can be poured with sesame oil and vinegar, its taste is sour, spicy, fresh, fragrant, its color is red and white, and it is very tempting to appetite.

1. Ingredients: 2 mustard heads, 1 chives, appropriate amount of salt, appropriate amount of oil consumption, appropriate amount of monosodium glutamate, appropriate amount of oil.

2. Wash the mustard head three times with water, because the mustard head is not easy to wash, so it is best to rinse with water.

3. Cut the mustard head into slices, then put it in water and wash it again.

4. Clean mustard heads to control the moisture and put them on a plate for later use. Finely chop the chives and set aside.

5. Put chicken fat in the pot and heat it, lard and vegetable oil can also be used, because animal oil is more delicious to fry, 6. Add chives and stir-fry until fragrant.

7. Add mustard heads and stir-fry.

8. Add an appropriate amount of oil, salt, and a small amount of boiled mustard heads.

9. Add monosodium glutamate and chopped green onion and stir well, and the mustard head will be fried.

Summary. First, clean the mustard greens, then take them to the sun until they are 30% dry, then take them back and cut them into shreds.

Bring the pot to about 40 degrees.

Then pour the mustard greens into it.

Stir-fry quickly over medium heat until three ripe.

Then scoop it up and put it in a tray to compact, cover and ferment for 24 hours. 【The whole process of making mustard should not be stained with oil】The practice of making mustard vegetables with mustard greens.

First, clean the mustard greens, then take them to the sun until they are 30% dry, then take them back and cut them into shreds. Bring the pot to about 40 degrees. Then pour the mustard greens into it.

Stir-fry quickly over medium heat until three ripe. 5. Then shovel it up and put it in a plate for compaction, cover and ferment for 24 hours. [The whole process of doing it can not be stained with oil].

After 24 hours, when I opened the lid and a pungent smell of wasabi came out, the wasabi dish was ready.

Mustard vegetables can only be made with mustard greens, because mustard greens themselves have a bitter and spicy taste, and they can be made after fermentation.

Ingredients: 1 sausage, 1 head of greens.

Excipients: 3 cloves of garlic, appropriate amount of salt, a little chicken essence, 1 2 tablespoons of light soy sauce.

Stir-fried cabbage head stir-fry Chi Xin sausage practice bright wheel.

1. Raw materials are ready.

2. Slice the sausage and chop the garlic.

3. Put the sausages in the steamer and steam for 15 minutes.

4. At the same time, peel off the skin of the cabbage head and cut it into thin slices.

5. The sausage is steamed.

6. Put an appropriate amount of oil into the pot, enlarge the crushed garlic and fry until fragrant, pour in the green cabbage and fry until soft, add light soy sauce, chicken essence and salt to taste.

7. Pour in the steamed sausages.

8. Stir-fry evenly and then remove from the pan.

9. The finished product is answered.