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

Mustard soup with shrimp shell seafood flavor.

Ingredients: 500 grams of mustard greens.

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 shells and stir-fry the red 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.

Mustard greens are delicious when made into sauerkraut.

How to pickle sauerkraut:

Ingredients: 2 mustard greens, appropriate amount of salt, appropriate amount of boiling water.

Step 1: Prepare mustard greens of moderate size, do not wash, and let the balcony air dry for 1-2 days.

Step 2: Air-dried mustard greens are placed directly in a water-free and oil-free container.

Step 3: After the water is boiled, cool it slightly, about 80 degrees, and pour the 80 degree water directly into the pickle jar filled with mustard greens, and cover the mustard greens.

Step 4: The mustard greens will be scalded to a green color immediately.

Step 5: Close the lid and start sauerkraut officially.

Step 6: On the 4th day, the sauerkraut gradually turns yellow, slightly green locally, and you can also smell a strong sauerkraut smell.

Step 7: Sauerkraut on day 9.

Sand white mustard soup.

Prepare the ingredients as follows: 250 grams of clams, 250 grams of mustard greens, a teaspoon of salt, 1 teaspoon of chicken essence, 5 slices of ginger, 1 teaspoon of sesame oil, 1 tablespoon of rice wine, 1200 ml of water.

The specific method is as follows: sand white, mustard greens, ginger are prepared, mustard greens are washed and folded into sections, water is put in the pot to boil, pour in sand white and ginger slices, pour in 1 tablespoon of Cantonese rice wine when Shabai opens the mouth, use a spoon to remove foam, put in mustard greens, cook until mustard greens are soft and cooked, add salt and chicken essence, turn off the fire and pour in sesame oil!

Salted egg mustard soup.

Prepare the following ingredients: 400 grams of mustard greens, 2 salted eggs, 3 tablespoons of oil, 1 teaspoon of salt, 2 shallots, 1 2 teaspoons of chicken essence, 1 small piece of ginger.

The specific method is as follows: wash the mustard greens and soak them in lightly salted water for a few minutes, then cut them into long sections, separate the leaves and stems, slice the shallots and ginger, stir the shallots and ginger slices in the hot oil pan until fragrant, remove the green onion and ginger from the soup pot together, add an appropriate amount of clear fire and boil over high heat, add mustard stalks and cook for 2 minutes, beat two salted eggs into the pot, cook for another 2 minutes, add the mustard leaves to the pot, add an appropriate amount of salt and chicken essence, and cook until the leaves are soft!

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.

Vegetarian sautéed mustard greens.

This dish is called covered vegetables, ask Du Niang, only to know that this dish is also called mustard greens, mustard greens are also available in the Northeast, different varieties, different looks, mustard greens in the Northeast can only be bought in autumn, and the spicy taste of mustard greens is still very strong, not suitable for stir-frying, so mustard cherry blossoms and mustard gnocchi are used to pickle pickles. The mustard greens here are different, there are a lot of them in the spring market, and we have planted some of them ourselves in Guangxi, which can be stir-fried, cold salad, shabu-shabu, and make soup, and there is no spicy taste, crisp and tender, the taste is fragrant, and it is the right time to eat it in spring. ”

Material: Main material. Please click Enter a description.

1 handful of mustard greens. Please click Enter a description.

Half an adjunct oil for red pepper.

Salt to the right amount and peppercorns.

Garlic to taste. Light soy sauce to taste.

A little vegetarian stir-fried mustard greens are made.

1.Soak mustard greens and red peppers in lightly salted water for 10 minutes and wash them repeatedly. The mustard greens sold in the market here are also different, this mustard has purple leaves and the soup is purple after stir-frying, and there is another mustard green, which is a bit like choy sum, completely green.

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2.Cut the mustard greens into sections, shred the red peppers, peel and wash the garlic and crush them.

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3.Add an appropriate amount of oil to the wok, stir-fry the peppercorns, remove and throw away, stir-fry the minced garlic, add the red pepper and stir-fry, please click to enter **Description.

4.Add mustard greens and stir-fry over high heat.

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5.Stir-fry until browned, add salt and a little light soy sauce to taste.

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6.The crisp and refreshing vegetarian stir-fried mustard greens are out of the pot, the method is simple, the garlic is rich, and the taste is delicious.

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Picture of the finished product of vegetarian fried mustard greens.

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First of all, the way to eat mustard greens is very simple. Mustard greens are bought and cleaned, and cut into small pieces; Heat the pot, no need to put oil, put in the chopped mustard greens, stir-fry, fry until it changes color, then put it in a large bowl, quickly cover it with a saucer, and don't leak air.

Then, about 1 hour this way, the dish can be lifted and the mustard greens are ready. Then, put cooking oil in the pot, heat the oil, add garlic and dried chili peppers and stir-fry until fragrant, pour in the mustard greens, stir-fry, and finally, at this time, this needs salt and chicken essence to season (if you don't eat chicken essence, you can leave it out). This is done, and the mustard greens that are made in this way are the most delicious, and the meat is not exchanged.

To sum up, this is the best way to do it, and I hope it can help you.