Tips for making spicy mustard greens, tips for holding back shredded mustard greens

Mustard gnocchi. Mustard pimple refers to the rhizome of mustard greens, which is called in the Northeast: mustard pimples, the skin is usually emerald green, mustard knots grow under the ground like turnips, but its shape is a round ball, and a long whisker root grows at the bottom, like green radish, which looks like a pimple, and it tastes spicy.

Every year, my grandmother pickled some mustard gnocchi pickles, a small salad full of flavor. It tastes like mustard, with a bowl of steaming porridge, not to mention how beautiful, childhood memories and tastes.

Old-fashioned stewed mustard shreds] Ingredients required: mustard gnocchi, oil, peppercorns,

Steps:1To choose fresh mustard gnocchi, no insect eyes, hold it in your hand, especially crispy, pinched, sink some water enough, feel light is afraid of bran, cut off the roots, whiskers and stems with a knife, cut the mustard with a pit, the dirty part with a knife, and then wash, and then use a steel wool ball to wipe the surface of the mustard, and then wash it again, wipe the surface of the mustard with a steel wool ball, and then wipe the surface of the water dry.

2.Cut the mustard gnocchi into slices and then into evenly sized shreds.

3.Add oil to the pot and heat it, fry the peppercorns over low heat, fry the peppercorns until they are slightly charred, fry the pepper fragrance, and remove the peppercorns.

4.Put in the mustard gnocchi shreds and stir-fry quickly over high heat for about 1 minute, turn off the heat, and fry the mustard gnocchi shreds hot.

5.Put the fried mustard gnocchi while hot, put it in a glass jar with a lid, press it with a spoon, close the lid, and put it in the refrigerator when it is cool. Do not open the cap during this period.

6.After two days, remove some and add chili oil.

Sesame oil, soy sauce, salt, rice vinegar.

Mix it and you can eat it, full of mustard flavor, choking nose, appetizing and eating.

Tips: When stir-frying mustard gnocchi, do not put salt, when mixing, add salt or soy sauce, and stir-fry the mustard gnocchi, do not fry it, and you will not be able to make mustard and spicy when it is fried.

After frying, put it in a jar while it is hot, cover it immediately, put it in the refrigerator and store it after it cools.

First, cut the mustard greens into cubes. Then put it in a pot and set aside the peppercorns. You can eat it, you can eat it.

The practice of stuffy mustard knocks on the door. Spicy mustard greens must be cut into strips that are not thick or thin. And then quickly.

Better than he is crazy. Wait until it's all cut. After the stir-fry in the pot is successful.

Right away. Square. The container is sealed to prevent it from breathing, so the stuffed garbage is particularly delicious.

The preparation of spicy mustard shreds is as follows:Ingredients: 3 kg of mustard gnocchi, 60 grams of garlic.

Excipients: 150 grams of salt, 10 grams of chicken essence, 150 grams of vinegar, 2 grams of liquor, 60 grams of sugar, 70 grams of cooked pepper oil, a little chili powder.

Steps: 1. Dig the soil inside the pimple with a knife and wash it and dry it. Hui Wow.

2. Cut the mustard gnocchi into thin strips and cut them all.

3. Put the shredded mustard greens on the curtain to dry slightly to remove excess water.

4. Put the mustard shreds into a basin and add chicken essence, salt, sugar, vinegar and white wine.

<>7. In this way, put a bottle of chili powder, fill it all, seal and store it, and marinate it for more than 3 days before eating.

8. When eating, use chopsticks and potatoes to clip them into the hand line in front of the plate, which is very convenient to eat and eat.

The preparation of spicy stewed mustard greens is as follows:1. Wash the mustard gnocchi and let it dry.

2. Cut the mustard gnocchi into shreds, if the cut is not fine, you can also use a silk grater to shred.

3. Shred the green onion and ginger for later use.

4. Put peanut oil in the pot, add green onion and ginger shreds and stir-fry until fragrant.

5. Pour in the mustard shreds and stir-fry slightly over high heat, add salt to taste.

6. Stir-fry evenly, remove directly from the pan and put it in a container.

7. Cover the plate and simmer until it is cool, the spicy taste of mustard greens will be there, if it is too cooked, the spicy taste will not be there if it is simmered.

8. Put it in the refrigerator for a week and it won't break.

The preparation of the spicy dish with mustard gnocchi is as follows:

1. Ingredients: 1000g of mustard gnocchi, 500g of carrot

2. Step 1: Wash the mustard gnocchi, cut off the fibrous roots on both sides, and slice them, not too thick, too thick will be hard.

2. Rub the silk in the heart for standby.

3. Make a pot to boil water. After the water boils, add the pimple slices to the water and boil, boil until seven or eight are mature, turn off the heat, boil the pot, and turn off the heat when the pimple slices are slightly transparent. This heat is not very strict, if you like hard ones, cut them into thick slices or cook them for a while.

4. The state of the pimple out of the pot can be seen to be transparent. Put the boiled gnocchi in a prepared container with a skewer. Don't serve the soup, use the soup for a while.

5. Put the silk that is polished in your heart, put it on the top layer of the pimple, spread it tightly, and bury the pimple under the container.

6. Pour the soup on the shredded radish one by one, until the soup is level with the edge of the container. Leave it covered. If you leave it for 1-2 days, the spicy dish will turn red, so you can eat it.

7. After the spicy dish is left for a period of time, the color of the beauty in the heart will disperse into the pimple and soup, so it is red.

When eating, take out some of the spicy vegetables and soup, add vinegar, and mix slightly.

1. Material selection: first pick fresh and insect-free mustard heads, remove the roots, whiskers and stems, wash them, and cut them into diamond-shaped pieces with a thickness of 2 3 mm. Then remove the roots, whiskers, stems, and stems of fresh large radishes without chaff, wash them, and rub them into thin strips.

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

3. Simmering: Take a clean and tightly sealed jar, put half of the shredded radish on the bottom of the altar, and then take the boiled mustard pieces into the jar while they are hot, sprinkle the other half of the shredded radish on it, quickly seal the mouth of the altar, 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.