How to make dried mustard greens How to make dried mustard greens delicious

Prepare raw materials: 10 kg of mustard greens, 1 pot of water.

1. Prepare a large amount of fresh mustard greens, rinse and shake off the water beads on the surface.

2. Boil a pot of boiling water in a pot, and blanch all the dishes until soft, pay attention to whether they are scalding soft and not cooked.

3. After tearing and drying, you can make pure stems and dried vegetables without leaves according to your preference. It can also be made of whole leaves according to the needs, and 10 catties of green vegetables can only be made half a catty of dry, so if you want to do it, you need to prepare more.

Days later, it was done.

Material. Ingredients: 200 grams of dried mustard greens, 200 grams of mutton.

Ingredients: 30 grams of red pepper.

Seasoning: 10 grams of soy sauce, 3 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of sugar, 750 grams of soup, 10 grams of green onion and ginger, 1 gram of thirteen spice powder, 30 grams of soybean oil, 8 grams of starch.

Method. 1. Dry clean and soak mustard greens until soft. Cut the red pepper into hob blades. Lamb cut into cubes.

2. Blanch the lamb pieces in a pot of boiling water and remove them.

3. Heat soybean oil in the spoon, add green onions, ginger incense, soy sauce, soup, thirteen spice powder, and slightly burn the mutton pieces.

4. Add the dried mustard greens and cook them over low heat until they are ripe and rotten.

5. Add refined salt and sugar to boil, add red pepper slices, collect the thick soup, add monosodium glutamate, thicken with starch, and put it on a plate.

You can wash the mustard greens first, then leave them in a cool place to air dry, and gently turn the mustard greens with your hands halfway through. Remember not to let the dust fall in. Otherwise, it will affect the consumption. When it is completely dry, put it in a grocery bag.

1. Mustard greens are harvested back, remove the old leaves and rotten leaves, do not need to clean, shake the mud, in fact, after removing the old leaves, there is basically no mud, and then put it in the sun to dry for a day, and it is soft without drying.

2. Boil water in a pot, put the dried mustard greens into the pot, and blanch until it changes color.

3. Don't blanch mustard greens for too long, blanch them until they turn green, take them out and pack them up with a bucket, after loading, seal the bucket, don't let it leak, and then let it stand for a day and a night.

4. When the vegetables turn yellow, you can take them to dry, but you have to put the cabbage head.

Cut it, so that it is easier to dry, and it will dry in about two or three days after drying in the sun.

5. The vegetables become dried vegetables, put them away and seal them with a bag, so that they will not be bad for a year, and when you want to make them to eat, you only need to take them to soak them in advance, and then stew meat and make soup are particularly delicious.

The preparation for braising lean meat with dried mustard greens is as follows:Ingredients: 150 grams of pork, 50 grams of dried mustard greens, 10 grams of red pepper, 20 grams of cooking oil, 5 grams of salt, 5 grams of oyster sauce, 3 grams of chives.

Steps: 1. Wash the pork and drain the water.

2. Cut the meat into slices and marinate in oil, salt and oyster sauce for 10 minutes.

3. Dry clean the mustard greens and cut them into sections.

4. Soak in water until soft, then dry the water.

5. Add the meat slices to the pan and stir-fry.

6. When the pork is ripe, add dried mustard greens, add an appropriate amount of water, cover and simmer for 10 minutes, add red pepper and stir-fry, add a little salt and oyster sauce.

7. Remove from the pan and sprinkle with chopped green onions.

The practice of dried mustard greens: 1. Remove the old leaves and rotten leaves, do not need to clean, shake the mud, in fact, after removing the old leaves, there is basically no mud, and then put it in the sun to dry for a day, just dry it softly, boil water in the pot, put the dried mustard greens into the pot, and blanch it until it changes color (no need to add anything, just boil water). 2. Don't blanch mustard greens for too long, blanch them until they turn green, take them out and pack them up with a bucket, after loading, seal the bucket, don't let it leak (the purpose is to make the vegetables yellow and the color look good), and then let it stand for a day and a night.

1.Dried mustard greens are a green food, which can be combined with other foods, such as: rice shoots and other ingredients can be added to make delicious dried vegetables; You can add pork belly seasoning to make a unique flavor of dried vegetables and meat pot; You can also add pork ribs, chicken, duck stew, the soup is fresh, sharp and tender; 2.

Before cooking, soak the mustard greens in boiling water for 30 minutes, and then simmer with the pork belly for 40 minutes to absorb the flavor.

<> dried mustard greens need to first remove the old leaves and impurities of fresh shepherd's cabbage, clean them with clean water, control the dry moisture, boil a pot of boiling water in a pot, add an appropriate amount of salt and cooking oil, put in the cleaned shepherd's cabbage after boiling early, blanch until its color becomes dark green, take it out, rinse it with cold water, hang it on a hanger, and dry it in the sun for 2-3 days.

It is necessary to remove the old leaves and impurities of fresh shepherd's cabbage first, wash them with water, and control the moisture. Then boil a pot of boiling water in the pot, add an appropriate amount of salt and cooking oil, put in the cleaned pursed cabbage after the water is boiled, blanch until its color becomes dark green, take it out, rinse it with cold water, hang it on a hanger, and dry it in the sun on the tong stool for 2-3 days. <

It is necessary to remove the old leaves and impurities of fresh shepherd's cabbage first, wash them with water, and control the moisture. Then boil a pot of boiling water in the pot, add an appropriate amount of salt and cooking oil, put in the cleaned shepherd's cabbage after the water is boiled, blanch until its color turns dark green, take out the sedan car, take it out with cold water, hang it on a hanger, and burn it in the sun for 2-3 days.

Pro, mustard dried vegetable drying method: the first step: harvest the mustard back, remove the old leaves and rotten leaves, no need to clean, shake clean the mud, in fact, after removing the old leaves, there is basically no mud, and then put it in the sun to dry for a day, just dry it softly without drying the second step:

Boil water in a pot, put the dried mustard greens into the pot, and blanch them until they change color (you don't need to add anything, just boil the water directly) Step 3: Don't blanch the mustard greens for too long, blanch them until they turn green, take them out and pack them up with a bucket, after loading, seal the bucket, don't let it leak (this purpose is to make the vegetables yellow and the color look good), and then let it stand for a day and a night Step 4: When the vegetables turn yellow, you can take them to dry, but you have to cut the cabbage, so that it is easier to dry and dry in the sun, It will be dry in about two or three days (note:

If you want to dry vegetables, you must look at the weather forecast in advance to accompany you, and you must have a sunny day to have Taizai Sun to do) Step 5: The vegetables become dried vegetables, put them away and seal them with a bag, so that they will not be bad for a year, when you want to make them to eat, you only need to take them to soak in advance, and then stew meat and make soup are particularly delicious.