How to make the mustard shreds delicious, how to make the mustard shreds delicious

Ingredients: Mustard greens a.

Oil: a little, sesame oil, peppercorns, vinegar.

Essence of chicken choking on the nose of choking mustard shreds.

1 mustard green, shredded.

This bed wiping is so easy to use.

Put a little oil in the pot, don't do too much, just slide it off the pot and put a few peppercorns.

The peppercorns are fried, the oil is also hot, high heat, put in the mustard shreds, quickly stir-fry over high heat, about a minute, not too hot, this is the key, otherwise it will be bitter.

That's fine, put it in an airtight box while it's hot.

Cover it immediately, stuff it in the heat, put it in the refrigerator, and let it sit overnight.

The next day, open the lid.

Mix as you eat, put the rest in the refrigerator to keep, and add vinegar, salt, sesame oil, and chicken essence when eating

1. Wash and peel the mustard gnocchi.

2. Cutting filaments (the knife work is not good, and the shredding is so hard!) ）

3. Wash and heat the wok (to a very hot degree), turn off the heat, spread the shredded mustard greens in the pot, cover the pot and simmer for 1 minute.

4. Mix the shredded green onions, shredded mustard greens, salt, and a little sugar and marinate overnight.

5. When eating, pour pepper oil or chili oil.

Ingredients: 1 mustard greens (about 200 grams) Accessories: 2 or 3 dried fungus 1 small slice of green onion 2 to 3 teaspoons of oil Seasoning:

A pinch of salt or no A pinch of monosodium glutamate 1/2 teaspoon of homemade paprika Cooking method: 1Cut the mustard greens into thin strips and place them in a container.

2.Add water and soak for 10 minutes. 3.

Drain and set aside. 4.The fungus is soaked in water.

5.After washing, select small pieces and put them in a container for later use. 6.

Chop the green onion and set aside. 7.Heat up a wok and add some oily frying pan.

8.Stir the chopped green onion and add the chili powder. 9.

Quickly add the shredded mustard greens and stir-fry evenly. 10.When the moisture is low, add the fungus and monosodium glutamate and stir-fry evenly.

11.Remove from the pan and serve. Happy every day!

Hee-hee......! I hope the above is helpful to the landlord, if you have any questions, you can continue to ask, look at five stars, this will encourage us to better answer for other netizens, thank you.

Do you remember the pickled mustard gnocchi you ate as a child? When it's pickle season, do you want to pickle mustard greens yourself? Here's a recommended way to marinate shredded mustard greens. It's delicious, so if you like it, please try it.

Ingredients. Ingredients: 5000 grams of mustard greens.

Excipients: 50 grams of shredded ginger, 150 grams of salt, 100 grams of light soy sauce, 50 grams of plough sticks, 500 grams of white vinegar, 30 grams of Sichuan pepper, 30 grams of dried chili pepper, 50 grams of white wine.

Step Method.

1. Wash the mustard greens first, and then dry the vegetables without raw water.

2. Wash the kitchen knife, cutting board, stir-fry pot and spatula and dry them without raw water.

3. Shred the mustard greens.

4. Cut minced ginger and chili peppers.

5. Stir-fry in clean oil, the amount of oil can be slightly more than that of stir-frying.

6. After the oil is hot: put the peppercorns to taste, enlarge the ingredients and stir-fry, put the minced ginger, add the pepper to the flavor of the salt (not too salty), put the vinegar, and fry the shredded vegetables for four to five minutes according to the amount of juice and put them in the jar while hot.

As for the balcony, it is not covered on the same day, and it is sealed the next day.

End spiced mustard pickling method.

Ingredient recipe: 500 grams of salted mustard vegetables, 25 grams of soy sauce, 10 grams of sugar, 25 grams of sesame seeds, a little five-spice powder, cooking wine, monosodium glutamate, and chili powder.

Method 1Cut the salted mustard heads into shreds with a knife, soak them in cold water for 4 to 5 hours, remove them and squeeze out the water.

2.Put sesame seeds in a wok on the heat, stir-fry the sesame seeds until fragrant, pour them onto a cutting board and press them into powder.

3.Stir together sesame powder, soy sauce, sugar, five-spice powder, cooking wine, monosodium glutamate, chili powder and shredded mustard greens and serve.

Product features The color is red and yellow, salty and spicy, crisp and palatable.

Mustard Recipes Cooking Skills Food The pickled mustard greens in this way are really delicious, the taste is pure, and the recipe is simple and easy to learn.

Oyster sauce mustard greens. Ingredients: Mustard greens; Garlic; Oyster sauce; Light soy sauce method.

Put a little salt and a little oil in cold water and bring to a boil, blanch mustard greens and put on a plate. Put a little oil in the pot, heat the oil a little, add garlic and stir-fry until fragrant, add oyster sauce and light soy sauce to bring to a boil, and pour the juice on the mustard greens on the plate.

Pickled mustard greens. Ingredients.

300 grams. Tender mustard greens.

5 grams. Grass fruit.

10 grams. Sand ginger.

5 grams. Aniseed.

4 grams. Dried chili peppers.

15 grams. Rock candy.

25 grams. Salt.

Peppercorn powder to taste.

1 Cut the heads of the washed mustard greens.

2 The washed sand ginger and grass fruit are broken.

3 Add 1200ml of water to a pot, cover and bring to a boil.

4 Remove the lid from the pot, add the mustard greens, and blanch for a while.

5 Remove the blanched mustard greens.

6 Soak in cool boiled water for a while.

7 Remove the mustard greens and drain.

8 Take a clean jar of pickles, and put some dried chilies, star anise, grass fruits, and sand ginger at the bottom of the jar.

9 Add another layer of mustard greens.

10 And the remaining grass fruits, star anise, dried chilies, and sand ginger shall be laid out in turn.

11 Add salt, then rock sugar and peppercorns.

12 Pour in about 500ml of mineral water.

13 Cover and seal and marinate in a cool place for 6 days. (Suitable temperature 16 20 )14 Take out the pickled mustard greens and put them on a plate.

Preparation of shredded mustard:Ingredients: 200 grams of mustard head, 50 grams of pork.

Excipients: 50 grams of carrots, 50 grams of green onions, appropriate amount of salt, 15 grams of ginger, 20 grams of garlic, a small amount of starch, 15 ml of blended oil.

Steps: 1. Wash the fresh mustard heads.

2. Rub it into thin filaments with a dish grater.

3. Add an appropriate amount of salt.

4. Marinate for a while to let the mustard head come out of the soup.

5. Take an appropriate amount of shredded mustard greens, wash them with water, and then remove the water, enough to fry a plate of dosage, cut the pork into strips, add starch and mix well, and prepare carrots, green onions, ginger and garlic.

6. Cut the carrots, green onions, ginger and garlic into the pictured.

7. Put an appropriate amount of blended oil in the wok, and add the pork after the oil is hot.

8. Stir-fry until the meat changes color, then add the green onion, ginger and garlic.

9. Put the shredded mustard greens in the pot.

10. Stir-fry with a spatula for a while.

11. Add the shredded carrots and continue to stir-fry.

12. Wait for the ingredients to soften.

13. Put the fried mustard shreds on a plate, a home-cooked dish that goes well with rice!

Ingredients: 10 kg of mustard greens, 500g of refined salt, 250g of sugar (optional), 3 taels of edible oil (cooked soybean oil), 3 taels of monosodium glutamate, 1 kg of garlic, 3 taels of chili noodles, 1 kg of 100 rice vinegar.

Steps: 1. Clean the surface of the mustard gnocchi and set it aside.

2. Cut into thin strips.

3. The only way to cut the ridge is to form it.

4. Add salt and stir well. (Hold the cherry blossom pie to dry the water at this time).

5. Mash the garlic (can be cut) while drying the mustard shreds.

6. Finally, pour all the seasonings into the mustard greens and stir well.

Summary. Mustard shredded method 1: Raw materials:

Mustard gnocchi, fungus, Sichuan pepper, salt, sugar, rice vinegar. Production steps: 1. Wash the mustard gnocchi and cut it into knots.

2. Heat oil in a wok and fry the peppercorns and remove them. 3. Add shredded mustard greens, stir-fry quickly and evenly, and then turn off the heat immediately. 4. Put the mustard shreds into an airtight container and simmer for about 10 hours to let the flavor fully release.

5. Soak the fungus and cut it into shreds. 6. After simmering, shredded mustard greens and fungus are mixed with salt, a little sugar, and rice vinegar before eating.

Mustard shredded method 1: Ingredients: mustard gnocchi, fungus, Sichuan pepper, salt, sugar, rice vinegar.

Production steps: 1. Wash the mustard gnocchi and cut it into knots. 2. Heat oil in a wok and fry the peppercorns and remove them.

3. Add shredded mustard greens, stir-fry quickly and evenly, and then turn off the heat immediately. 4. Put the mustard shreds into an airtight container and simmer for about 10 hours to let the flavor fully release. 5. Soak the fungus and cut it into shreds.

6. After simmering, shredded mustard greens and fungus are mixed with salt, a little sugar, and rice vinegar before eating.

Method 2 of shredded mustard greens: Ingredients: 200 grams of meat, 500 grams of mustard greens, oil, salt, chopped green onions.

Steps: 1. Cut the fresh mustard greens into shreds. Prepare the pork and chopped green onions.

2. Heat the pan and add an appropriate amount of soybean oil to heat. 3. Add diced pork and stir-fry until fragrant. 4. Add chopped green onions, salt and shredded mustard greens to the pot.

5. Stir-fry on high heat for a few minutes, add an appropriate amount of water, and the water can be removed from the pot after drying.

Mustard shredded method 3: Ingredients: 150 grams of mustard shreds, 30 grams of pork belly slices, 3 dried red peppers, Sichuan pepper, oil.

Production steps: 1. Wash and peel the mustard gnocchi, cut into thin strips, and wash it several times with water. 2. Stir-fry the chili peppers and peppercorns with oil.

3. Add the pork belly and stir-fry until cooked. 4. Pour the mustard shreds into the pot and continue to stir-fry until the mustard shreds become soft, and then you can take them out of the pot and serve them on a plate.

Method 4 of shredded mustard greens: Production steps: 1. Cut the green onion into pieces, chop the garlic and mince it, soak the shredded mustard greens in water and scrub it properly.

2. Sit oil in a pot, add Sichuan peppercorns, and boil over low heat until fragrant. 3. After the fragrance comes out, take out the peppercorns, then turn them to high heat, add the minced garlic and green onions and stir-fry until fragrant. 4. Add shredded mustard greens and stir-fry for a while, then add light soy sauce, balsamic vinegar, sugar, and monosodium glutamate and stir-fry.

Kiss, if you want to make the kind of mustard shreds with a spicy nose, follow the steps below: 1. Wash the mustard gnocchi and cut it into pimple shreds. 2. Heat oil in a wok and fry the peppercorns and remove them.

3. Add shredded mustard greens, spray some vinegar, quickly stir-fry evenly, and turn off the heat immediately. (Remember not to fry for too long, it will be soft and not crispy after a long time) 4. Put the mustard shreds into a closed container and simmer for about 10 hours to let the flavor fully release. Then refrigerate and store it on it, oh dear.