How to mix bait shreds with mustard, how to mix shredded mustard greens

The method is very simple: the bait shreds are cooked and drained. Add the prepared mustard and serve.

Shredded bait is generally eaten by boiling, stir-frying, and steaming.

Boil: Blanch the bait in boiling water, add shredded meat, and serve with soy sauce, chopped green onion, coriander and a little sauerkraut. The taste is delicious and delicious.

Stir-fry: Stir-fry shredded bait, meat slices or vegetables and other seasonings and hot oil.

Steaming: Steaming bait silk is the characteristic way of eating in Qujing, Yunnan, the local people put the bait silk into the wooden retort or bamboo retort and steam it until it is soft, take out and put the blanched leeks and mung bean sprouts, add refined salt, sugar, monosodium glutamate, pour on the boiled soy sauce, cover with meat sauce, garlic paste, sprinkle sauerkraut, mix well.

The ear said that the taste of wasabi was wrong, and wasabi was eaten with sashimi.

The recipe for shredded mustard salad is as follows:Ingredients: 3000 grams of mustard greens, 100 grams of soybeans, 400 grams of salt.

Excipients: 4 pieces of ginger, 2 tablespoons of old oil, 2 grams of peppercorns, 2 red peppers.

Steps: 1. Remove the mustard greens and wash them.

2. Spread it out and dry it on the pot until the surface moisture is dry.

3. Cut into 2 cm long sections.

4. Peel and wash the ginger and cut into thin strips.

5. Prepare the peppercorns.

6. Put the mustard greens in a large pot and add the ginger, pepper and salt.

7. Rub with your hands until the salt penetrates into the mustard greens.

8. Cover with fresh wild loose film and marinate in a cool place for two days.

9. Soak the soybeans for a few hours.

10. Put it in a pot and add a little salt to cook.

11. Take a little pickled mustard greens and soybeans and put them in a bowl and add Shaosong Ant's salt to cook.

12. Add the chopped red pepper and old oil and mix well.

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!

The things that need to be prepared are 2000 grams of mustard gnocchi, 60 grams of ginger, 100 grams of garlic, 500 grams of peanuts, 100 grams of white sesame seeds, 120 grams of salt, 100 grams of sugar, 50 grams of chili noodles, half a bag of soy sauce, half a bag of vinegar, 10 grams of monosodium glutamate, and 100 grams of cooking oil. This kind of thing is peanuts, and when peanuts are added to the mustard shreds, they will make the mustard shreds more fragrant and richer in taste.

First of all, wash the peanuts, put them in a pot and add ingredients and cinnamon to boil, then clean the mustard gnocchi and cut it into shreds for later use. Then put the shredded mustard greens in a basin, add salt, mix well, and marinate for a while. Pour off the excess water from the boiled peanuts and let them cool for later use.

Peel the garlic and wash and peel the ginger. Whisk the ginger and garlic in a blender or with a knife and set aside.

Pour oil into the pot, add white sesame seeds and chili flakes when the oil temperature is hot, stir evenly to form chili oil, squeeze out the excess water with your hands and put it in the chilli oil that has cooled.

Then add minced ginger, minced garlic and other seasonings to the pot, and finally pour peanuts and stir well. Put the mixed mustard shreds in a clean glass bottle without oil and water, and put them in the refrigerator for ten days to eat, the mustard shreds that come out of this way are both spicy and delicious, and also have a faint fragrance of peanuts and sesame seeds, which is very good for rice.

Method of mixing shredded mustard greens:Ingredients: mustard greens, 1 tablespoon of chili powder, 4 tablespoons of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 2 heads of garlic, 1 piece of ginger, 1 tablespoon of sesame seeds.

1. Wash the mustard greens and remove the roots.

2. Shredding. <>

3. Wash and peel the ginger and garlic and chop them.

4. Blanch the mustard greens.

5. Just burn it slightly.

6. Remove the cold water.

7. Add minced garlic, sesame seeds and chili pepper.

8. Pour hot oil.

9. Put chicken essence.

10. Add salt.

11. Add sugar.

12. Add light soy sauce.

13. Mix well.

14. Finished product of mixed mustard shreds**.

1 First of all, let's take a look at how to marinate shredded mustard greens, how to mix shredded mustard greens deliciously? The pickling method of mustard shreds is very simple, first we have to wash the mustard gnocchi and cut it into shreds, and then it can be dried for half a day, and after the water has evaporated, add salt and vinegar according to personal taste, and pickle it.

2 Secondly, there are many ways to eat mustard shreds, mustard shreds can also be cold or fried, but mustard shreds cold salad, the nutritional value of your fried is much higher, according to personal taste, chili oil, sesame oil, green onions, coriander, cold salad can be eaten.

3 Finally, mustard shreds are also very popular with people, many people also like to eat mustard shreds, mustard shreds also have a certain nutritional value, appropriate use of some mustard shreds, it is still relatively good, especially white porridge with mustard shreds is a very delicious match, a bowl of white porridge in the morning, with mustard shreds is very good.

Precautions. Mustard shreds are also a relatively common food, and now there are many people who like to eat mustard shreds, there are many kinds of mustard shreds, and the pickling method is relatively simple, especially a bowl of white porridge in the morning, with mustard shredded taste is better.

Ingredients: 3 mustard heads.

Excipients: 1 tablespoon balsamic vinegar, 2 tablespoons sugar, 1 tablespoon salt.

Preparation of cold mustard greens.

1. Peel off the dirty skin on the outside of the mustard greens and wash them.

2. Cut into thin wires, it is more convenient to use a wire beater.

3. Add salt and mix well and marinate for 10 minutes.

4. Add balsamic vinegar and sugar and mix well.

5. Put it in an airtight container.

It can be opened and eaten after an hour, and it can be left at room temperature for a week, and it is best to store it in the refrigerator after the mustard smell has appeared.

Pickling method: remove the old roots and yellow leaves of fresh mustard greens, then wash and dry them with water, and after about 5-6 days, you can cut them into strips. When pickling, sprinkle a layer of salt on the bottom of the tank, and then put the mustard greens in, the incision is facing down, and each layer of vegetables needs to be sprinkled with another layer of salt.

The dish should be filled to the brim with as few gaps as possible. Once filled, press another stone or other weight on top of the mustard greens. The cylinder should be poured once within 24 hours after entering the cylinder, and the cylinder should be reversed again after a week, and finally placed in a cool place for storage for about 20 days.

When the pickled mustard greens turn yellow-green and have a lactic acid taste, they are removed and processed.

Processing method: After the mustard greens are pickled, the pickle blanks and water are soaked in a ratio of 1:3 to remove the salting, and then they are pressed, filtered, removed, cut and shaped.

Then the spices are soaked and filtered and mixed with the condiments thoroughly, then mixed with pickles and stirred evenly, and then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled and air-dried, packed and put into storage.

Pickled mustard greens have the advantages of salty and delicious, fresh and fragrant, tender and crispy, and more resistant to storage.

Cold mustard shreds.

Cold mustard shreds.

This is a quick and convenient small pickle with simple ingredients, such as carrots, coriander, white radish, mustard greens, celery, lettuce, etc. One ingredient is fine, and a variety of combinations are also good. It has a light taste and is especially suitable for breakfastxml:namespace>

Main and auxiliary materials: mustard gnocchi, carrots, coriander.

Flavoring: salt, monosodium glutamate.

Operation steps: 1. Wash the mustard gnocchi and carrots.

2. Rub them into silk with a wiping board.

3. Wash and cut the coriander.

4. Then put the mustard gnocchi and carrot shreds.

Mix well with salt and monosodium glutamate, then add the coriander segments.

Serve on a plate after minutes.

Tips: If you use celery, blanch it with boiling water before using it.

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Gourmet recipe: cold mustard shreds, cool and delicious, easy to make.

How do you mix shredded mustard greens deliciously?

1. Peel the mustard gnocchi and wash it, then plane it into fine wires to control the moisture, and put it on the vegetable plate for later use;

2. Make your own condiments, prepare vegetable oil, light soy sauce, and spicy oil, and consider pouring them into a small plate appropriately according to the weight of your taste, and then use chopsticks to stir the sauce well;

3. Pour the prepared sauce over the mustard shreds, and then stir well.

Nutrients in shredded mustard greens.

First of all, shredded mustard greens have a unique sweet taste, which can promote the digestion and absorption of the body's stomach and intestines, improve appetite, and is also suitable for appetizers before meals.

Secondly, mustard shredded mustard contains vitamin D, B vitamins, vitamin C and vitamin D, in which vitamin C is a specific restorative substance, which gives full play to the active effect in the whole process of the body's redox reaction, increases the oxygen content in the human brain, can awaken the mind, and clear the body's fatigue.

Eventually, mustard shreds contain carotene and a lot of methylcellulose, which has the effect of clearing the eyes and moistening the intestines, so it can be used as the best diet for patients with constipation or ophthalmic diseases.

What I am sharing today is shredded cold mustard greens, which is a common cold pickle in the Northeast. Cold mustard shredded mustard has a special spicy taste, which can promote the digestive function of the human stomach and intestines, increase appetite, and is also suitable for appetizers before meals. The method is also simple, just cut and mix it, no cooking skills can be easily done, in the summer you can eat more mustard gnocchi, it has the effect of clearing heat and detoxifying, if you also like to eat cold pickles, you might as well try this cold mustard shreds, delicious and refreshing cold mustard shreds are from your hands.

Appetizer cold mustard shreds] Ingredients: 2 pickled mustard gnocchi, 1 2 onions, 1 coriander, 1 tablespoon onion sesame oil, 3 tablespoons vegetable oil, 3 cloves of garlic, 5 dried chilies, 2 tablespoons of light soy sauce, 1 2 tablespoons of sugar, 1 2 tablespoons of rice vinegar

Method:1Wash the pickled mustard gnocchi and cut into shreds.

2.Wash twice in clean water, then soak in clean water for 1 hour, remove the salt, remove the shredded mustard greens that have been soaked in water, and squeeze out the water.

3.Slice the onion into shreds, cut the dried peppers in half, don't have the pepper seeds, mince the garlic and cut the coriander into small pieces.

4.Place the shredded mustard greens in a large bowl, add the onion and minced garlic and the dried chili on top.

6.Then add the coriander segments, light soy sauce, sugar, rice vinegar, stir evenly with chopsticks, and put it on a plate.

Pickled mustard shreds are a must-have pickle for my family in winter, and it is really a warm little happiness to drink porridge warmly with it. Everyone has their own favorite practices, and today's method is the one I use the most. Simple, few ingredients, and most importantly, the taste of the ingredients themselves is restored.

Ingredients: mustard greens, red pepper, salt, white vinegar, star anise, Sichuan peppercorns.

Wash the mustard greens and cut into shreds.

When shredding, be sure to use a sharp knife. Otherwise, it's really hard to cut.

Wash the millet peppers.

Remove the millet pepper and cut into shreds. You can also put it whole, just to make it more convenient to eat.

Two bags of white vinegar, put into the pot, **. Add salt, star anise, and peppercorns.

Once the vinegar is boiling, pour in the chili peppers.

Pour in the shredded mustard greens, continue to heat and stir well, until the mustard greens are slightly soft and remove the water, turn off the heat.

Altar loading. Finally, even the seasoning water is poured into the jar, so that the mustard greens are more likely to absorb the flavor.

Once cooled, close the lid. Take an appropriate amount as you eat.

Sour and spicy and refreshing, pepper sprouts mixed with mustard shreds.

Sichuan pepper sprouts mixed with shredded mustard greens.

In spring, the pepper tree sends out tender small buds, which is a rare delicacy, and the fragrant taste makes people have an endless aftertaste, and can be matched with many ingredients to make a variety of delicacies. In order to be able to eat it, I ran a long way, and the garden was fenced with pepper trees, and I picked some pepper buds and came back. First of all, I used it to mix the mustard shreds, the mustard shreds were pickled by myself, and the pepper sprouts were used to mix the mustard shreds, which added the fragrance of the pepper sprouts, and then seasoned with vinegar and chili oil, which tasted sour, hot and refreshing, and a steamed bun quickly.

Ingredients: pickled mustard shreds, pepper sprouts, vinegar, chili oil, sesame oil.

Preparation steps: Step 1, pickled by yourself is shredded mustard, which is semi-dry.

Step 2: Add boiling water and soak for about half an hour to allow the shredded mustard greens to fully absorb the water and soak off the excess salt.

Step 3: Remove the mustard shreds after absorbing enough water to control the moisture on the surface.

Step 4: Wash the tender pepper buds.

Step 5: Soak in light salt water for about 10 minutes to sterilize and disinfect.

Step 6: Chop up.

Step 7: Add shredded mustard greens, add vinegar, chili oil and sesame oil.

Step 8: Mix well.

Tips:1Shredded mustard greens are pickled, and even if they are soaked in salt, it is sufficient, so there is no need to put salt. 2.Because pepper sprouts are eaten raw, they can be sterilized by soaking them in salt water before eating.