What are the recipes for mizuroku? The practice of Mizuroku

Preparation of Mizuroku dish 1:

1. After rinsing the fresh mustard greens, let the sun and wind wilt them, and the stems and leaves are wilted.

2. If the sun is good, it will be good to bask in the sun for 1 or 2 days.

3. Boil a large pot of water (the amount of water that can be done without mustard greens), put in mustard greens, blanch the leaves immediately until the leaves change color, and then take them out and put them in a container and seal them.

4. After sealing overnight, do not open it during the period, it will become similar to the color of pickles.

5. Choose ginger and garlic, or pork belly and other meats, and stir-fry them with chopped watery vegetables according to your preference. Today, there is only garlic and braised duck kidney at home, so I will match this.

6. It would be better to chop some pieces, and my knife skills will be cut big. I added the right amount of salt, soy sauce and sugar to the condiments.

Preparation of Mizuroku Cuisine 2:

1. Mustard greens are bought back and washed and dried in water, which is a bit fine. Put it in a jar and pour in the boiling water. Seal it and wait until it is yellow before eating. It can also be placed in a pressure cooker.

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2. Mustard greens. <>

3. Put it in and pour boiling water.

4. You can eat it after two days.

5. Add oil and stir-fry the chili peppers. Salt can also be put in soy sauce.

6. I fried it with beef.

The difference between sauerkraut and sauerkraut:

1. The method is different, and the sauerkraut is not blanched with boiling water.

2. The taste is different, and the taste of water-related vegetables is more crispy.

3. The time is different, and sauerkraut takes longer.

1。Wash and dry the water (note that it is not sun-dried water), usually in the morning or for a day.

2。Place in a porcelain pot and press by hand.

3 。Boil water, water, and the water surface is just over the vegetable noodles

4 。Put salt (if you have more salt, it will be a little sour, if you have less salt, it will be just crispy, not sour, depending on personal preference.) 3 4 The two steps should be fast, to ensure that the water is hot enough).

5 。Close the lid and leave for 2 to 3 days. (On the second day, if the dish is still green, you can put it for another day, the longer you put it, the more sour it will be).

You can make fried pork belly with watery vegetables, and the method is as follows:

Ingredients: pork belly (1 stick), mustard greens (2 sticks).

Excipients: Spicy millet (5 pieces), garlic (1 piece), salt (5g), light soy sauce (2 spoons) 1, 2 mustard greens, soak and wash.

2. Soak two mustard greens.

3. Put the dried mustard greens into a clay pot.

4. Add a little salt.

5. Boil a pot of boiling water and quickly pour it into the clay pot.

6. Fill a porcelain bowl with water and press the mustard greens.

7. The mustard greens that have been pickled for two days are water-leaved vegetables. Just turn the leaves yellow, and if you want to eat something sour, leave it for a few more days.

8. Cut the vegetables into cubes.

9. Spicy millet and garlic finely chopped.

10. Cut the pork belly and set aside.

11. Heat the pan, don't add oil first, fry the water first, so that the taste is more crispy when eating.

12. Fry the vegetables and put them on a plate for later use.

13. Heat the pan and pour the pork belly into the stir-fry to extract the oil (Shuilu vegetables eat oil, so buy the pork belly a little fatter, and you don't need to put oil when you fry it later).

14. Stir-fry the pork belly in oil, add garlic and millet spicy.

15. Stir-fry until it is spicy, then pour in the freshly fried watery water.

16. Continue to stir-fry and add salt to taste.

17. Pour some light soy sauce and serve on a plate.

18. The fried water-rooked vegetables have a bit of a choking taste.