How do you eat fresh mustard? How do you eat mustard?

Freshly mustarded cabbage is a relatively convenient side dish, has a good appetizing effect, is generally cut into slices to eat, and the mustard contains more vitamins.

There are a variety of amino acids, especially the content of unsaturated fatty acids is also relatively rich, this is a warm food, many people can be eaten directly, which contains a lot of carbohydrates, which is more suitable for some young people to eat, which is conducive to the effect of **, and should also pay attention to the intake of vitamins when eating balanced nutrition is the best.

The new mustard dish tastes really good, and it's relatively simple to make.

The method is as follows: First, clean the fresh mustard and put it in hot water to remove its astringency.

2. Prepare the meat slices and marinate them with starch, soy sauce, cooking wine, etc., for about ten minutes.

3. **, pour in oil, then put in the marinated meat slices, put in the mustard when it is basically cooked, continue to stir-fry over high heat, and when the meat slices and mustard are cooked, then add sugar, salt, monosodium glutamate, etc. and then stir-fry it to get out of the pot, and the taste is very good for immediate consumption.

Freshly mustarded vegetable fungus shredded meat

420g of fresh mustard

200g of pork

Accessories. Appropriate amount of cooking oil.

Salt to taste. Light soy sauce to taste.

Appropriate amount of red chopped pepper.

Appropriate amount of black fungus.

Garlic cloves to taste. 1.Prepare fresh mustard and watery fungus.

2.Wash the mustard and peel off the skin.

3.Slice into thick slices and cut into shreds.

4.Garlic cloves and black fungus shredded.

5.Add an appropriate amount of salt to the shredded mustard and marinate for 20 minutes.

6.Squeeze out excess water.

7.Shred the pork in advance, mix well with light soy sauce and starch, and marinate for 20 minutes.

8.Heat the oil in a pan and pour in the shredded pork.

9.Spread until the pork is browned, then set aside.

10.Remove the oil from the pan and stir-fry the garlic until fragrant.

11.Pour in the black fungus and stir well.

12.Pour in the shredded mustard and stir-fry well.

13.Add salt to taste and stir well.

14.Pour in the shredded pork and stir-fry well.

15.Drizzle in light soy sauce and stir-fry well.

16.Add the red chopped pepper and stir-fry well.

17.Place the stir-fried mustard and shredded pork in a bowl.

Tips: 1. Fresh mustard is more crisp and tender after salting.

2. Personally, I think that the cold salad of fresh mustard is more delicious.

3. Don't fry too much at a time, the rest will be heated again, and the taste will be much worse.

How do you eat fresh mustard?

In fact, fresh mustard can also be eaten without pickling, directly fried, the method is quite simple, and the taste is relatively moderate, crisp and light. The specific method is to wash the freshly mustarded vegetables and wash and peel them, then cut them into slices or shreds, and then prepare an appropriate amount of garlic and ginger diced, as well as an appropriate amount of peppercorns (people who don't like spicy peppercorns can choose peppercorns), after getting them, put these three ingredients into a hot oil pot and stir-fry the fragrance, and then put the freshly squeezed shredded vegetables into the pot and stir-fry, almost discolored and then put in the chicken essence.

Stir-fry evenly with a small amount of salt and then eat out of the pot.

Stir-fried shredded pork with pickled mustard has always been popular with people, but in fact, stir-fried meat with freshly mustarded vegetables is also good. The specific method is to wash the freshly mustarded vegetables, peel and shred, prepare a small amount of black fungus to soak in water and cut into shreds, then shred the lean pork, and then fry the lean pork with oil, and put an appropriate amount of cooking wine after changing color.

Seasoning can be served out first, then stir-fried ginger and garlic in the oil pan, and finally love the mustard shredded and fungus poured into the country and stir-fried, and finally after the fry is almost done, add a little salt and chicken essence to get out of the pot. The shorter the frying time, the more crispy and tender it is, and it will be softer and rotten after a long time.

Dried shrimp can increase the umami of mustard, making it fragrant and delicious. The specific method is to clean the fresh mustard and peel and shred, and then prepare the dried shrimp, want to put the mustard shredded into the oil pan and stir-fry until half-cooked, then add the dried shrimp to continue stir-frying, fry almost after adding salt, chicken essence, light soy sauce, stir-fry evenly to get out of the pot.

Freshly squeezed vegetables can be eaten with water and scrambled with eggs. It's still very delicious with just the right amount of condiments...

It can be made into cold salad raw mustard. There are two main methods of mustard, one of which is the most important and the most traditional one called wind dehydration, that is, the fresh cabbage head is strung into a string with fine silk or thin iron wire, etc., hung on the branch frame and let the wind dry until it is completed, and then taken down and placed in a special pickle pond, when it is a layer of air-dried cabbage and a layer of salt, the amount of salt depends on the taste of the vegetable eater, but every 100 catties of cabbage shall not be less than a kilogram of salt.

The other is also popular and the most simple one called salt dehydration, that is, the cabbage head is poured directly into the pickle pond, which is also a layer of salt on the cabbage, and the salt shall not be less than 2 catties, and part of the water will be removed after salting.

Mustard is usually what we call pickles, delicious and especially under rice, eat pasta with a little pickles can also eat two more, since the mustard is so delicious, then how to make pickles at home, how to do freshly made mustard, when we make mustard is very salty, how to go salty, I will unify the analysis and answer for you.

How to make homemade mustard.

Everyone knows that mustard tastes crispy and refreshing, wonderful, is the best pickle for appetizers, its first planting and production is in Fuling, Chongqing City, China, so the bagged mustard used to have the words Fuling mustard on the packaging, but now because there are production and planting in many places, so the packaging has been changed many times, so how does the mustard work? How to make delicious mustard at home under limited conditions?

1. Drying and dehydration.

In fact, the method of making mustard is very simple, pickled, dehydrated, pickled, pressed, and then pickled is almost, so the first step is pickling and dehydration, first clean the fresh mustard head, it is best to remove its skin, so that the taste is better, more flavorful, after it is done, cut it into slices or shreds, and then put some salt, because to put three times of salt, the total amount of salt for three times should be at least one-fiftieth of the total weight of the cabbage, that is to say, a total of 2 catties of salt for every 100 catties of mustard, that is, a ratio of 50:1, Therefore, when putting salt for the first time, we should pay attention to the amount of salt, it is best to take out the salt to be used separately, and then divide it into three parts equally, put one part at a time, stir it evenly until it is fully dissolved, and then put it in a sunny place to dry it to remove part of the water. Generally, it takes about 2-3 days.

2. Pickling and pressing.

The dried mustard should have been dehydrated and shrunk a lot, at this time put the second salt, after putting it well, press it with a heavy object to squeeze out the water, if there is no suitable thing, then put on gloves and squeeze it by hand, squeeze it evenly, and squeeze out the water, which is the most important and necessary step of the mustard.

3. Seasoning seal.

After pressing, put the last salt, and then according to your preferences, put in the appropriate amount of condiments and spices, such as chili powder, pepper, pepper, fennel, sand kernels, etc., the most important thing is to put a small amount of liquor, stir it well and put it into a sealable container, seal it well, and put it in the shade for about 10-15 days before you can take it out and eat, the taste is definitely not lost to the bagged mustard, the key is that it is safe and has no preservatives.