What is the practice of choking mustard shreds? What s the best way to do it?

The spicy taste is the unique taste of mustard greens, although it is flushed, but the taste is delicious, especially in the case of uncomfortable nose, it is really comfortable to eat a little nose. The early autumn season is a good time to eat mustard greens, and mustard greens are the most delicious at this time, and many people like to use mustard greens to make mustard shredded cold salad, but if you want to make mustard greens with a spicy taste, there are small skills.

Generally at home is all pickled at the same time, with large canned fruit Aquarius.

In the preparation of mustard shredded mustard greens, which are a little choking on the nose, this is especially popular with us because of its unique taste and the freshness and appetizing spleen. If sometimes one nose is blocked and uncomfortable, eat two mouthfuls of mustard shredded mustard greens, not to mention how comfortable it is! Now, I'd like to share with you a simple dish of shredded mustard greens.

Ingredients: mustard heads.

Sesame pepper, edible oil.

Salt, ginger, garlic, sugar.

White rice vinegar, light soy sauce, sesame oil, white sesame seeds, chili powder, sesame seeds.

Place mustard greens into small lumps.

After cleaning, cut or rub into silk. Pour a little less oil into the pot, after the pot is very hot, put in a few peppers and fry tenderly, put in the mustard shreds, fry them quickly with popularity, stir-fry until they are broken, cover the lid tightly, simmer the fried mustard shreds, and simmer until they are completely cool. (Note that more oil will harm the spicy taste of choking the nose, if you like to eat more choking nose, you will have less oil, and if you don't like to choke, you will have more oil, and the time of stir-frying will be adjusted to about 50 seconds).

Put the chilled mustard shreds in a utensil, seal well, and put them in the refrigerator to freeze for a day. The basic shredded mustard greens are ready. You can mix it when you eat, and the following will introduce the way of mixing to everyone.

Put the chili powder in a bowl, pour in a small amount of white rice vinegar, salt, sugar, light soy sauce, ginger foam, garlic paste, boil a pot of boiling oil, heat until it smokes, pour it in a bowl in 2 times, and mix it with chopsticks. Pour the prepared spicy oil over the pickled mustard shreds, sprinkle with some cooked sesame seeds, stir and eat. It's delicious.

Wash the mustard greens, rub the mustard greens into fine shreds, pour a small amount of oil into the pot, put in a pinch of peppercorns and fry them slowly over low heat, fry the fragrance until they change color, then pour in the mustard shreds, turn up the heat and stir-fry immediately for about a minute, finally add an appropriate amount of salt, prepare a waterless clean container, pour the mustard shreds while they are hot, seal the mouth with plastic wrap and keep warm, and you can eat it on the second day; I think this method is the best, and the resulting dish is refreshing and suitable for rice.

The practice of choking the shredded mustard greens is actually very simple, the mustard greens are bought and washed, then cut into shreds to dry the water, pour in a small amount of oil and stir-fry, and then put them in a basin and put them in the refrigerator, and they will choke their noses after two days.

To clean the mustard greens, then cut them into shreds, heat the oil in the pot, add the peppercorns to fry the fragrance, add the mustard shreds, and then stir-fry for one minute on high heat and add an appropriate amount of salt.

The mustard shreds that choke the nose are made as follows:

1. Prepare the ingredients: 8 mustard gnocchi, wash, use a knife to remove the ditches and ditches with mud, and cut them into thin strips. Half a white radish and a sweet potato cut into thin strips.

2. Prepare auxiliary materials: vegetable oil, peppercorns, salt.

3. Production method: Add vegetable oil to the pot, stir-fry the peppercorns, and pick out the peppercorns. Pour the shredded mustard greens and shredded radish into the pot and stir-fry evenly, add a little salt, and wait until the mustard shreds are soft.

Place in a sealed glass jar while hot, press firmly and close the lid. Allow to cool and place in the refrigerator. After 2 days, the choking mustard shreds are ready.

Tips. Add a little shredded white radish to the mustard greens, and the choking taste will be stronger. Although you can choke your nose in 2 days, it is better to leave it for a few more days and the nitrite will reach the health standard.

The production is choking mustard shreds, not pickles, so the amount of salt should be as small as possible. If you want to add other accessories, such as peanuts, the taste will be better. It's just that the peanuts should be soaked in advance, peeled and mixed with shredded mustard greens, which tastes good and looks good.

Steps to make choking mustard shreds:

Braised mustard shreds] Ingredients required: Mustard gnocchi.

Oil, peppercorns, steps to prepare:

1.To 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.

The unique flavor of this dish is the spicy nose. If you don't know the trick, the spicy dishes you make will not have a strong spicy taste. When cooking mustard greens, do not cover the pot, otherwise, not only will the mustard greens lose all the spiciness, but also have a bitter taste.

When the mustard greens are put into the jar, they must be filled while they are hot, and the mouth should be sealed immediately so that the temperature in the jar will slowly drop. Here's the trick to making spicy dishes. In addition, when opening the altar to take vegetables, it should not be stained with oil, otherwise it is easy to become moldy. The number of times the altar should not be opened, so as not to run away from the spicy taste.

1. 1 mustard green, shredded.

2. This kind of bed cleaning is really easy to use.

3. Put a little oil in the pot, don't do it too much, just slide it off the pot, put a few peppercorns 4, 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.

5. This level is fine, put it in a sealed box while it is hot.

6. Cover the lid immediately, stuff it in the heat, put it in the refrigerator, and stuff it overnight.

7. The next day, open the lid.

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

Refreshing shredded mustard greens:

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. Shredded green onions, shredded mustard greens, salt, a little sugar, mix well, marinate for one night 5, pour pepper oil or chili oil when eating, I poured pepper oil (peppercorns can be put in hot oil for a while).

TipsMustard greens have a very strong taste, and the step of putting them in the pot can weaken this taste very well, and it will not make the mustard shreds soft and crispy.

Cold mustard shreds.

Ingredients: 4 mustard heads.

Seasoning: an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of vinegar, an appropriate amount of chicken essence, an appropriate amount of light soy sauce, an appropriate amount of chopped pepper, and an appropriate amount of cold mustard greens.

1.Peel the fresh mustard gnocchi and set aside.

2.Cut the mustard gnocchi into shreds and place on a plate.

3.Add salt, light soy sauce, soy sauce, vinegar, chicken essence and chopped pepper to the mustard gnocchi shreds, mix wellThe shredded mustard greens are ready to eat immediately, but they taste better after a day of marinating.

If you over-fry, it's not that you are fried. It's just a boil on the oil base, and it's done in a minute.

And it must be sealed while it is hot, and when it is cold, the ingredients of the bottle and choking the nose have run away, so it will not choke.

Usually I make two kinds of mustard shredded mustard greens at home

Shredded mustard greens with sweet and sour taste.

The sweet and sour shredded mustard greens are refreshing and feel particularly appetizing to eat. Especially when you eat too much greasy food, not to mention how comfortable it is to have a plate!

After the newly bought mustard gnocchi is cleaned, rub it into shreds with a knife or a rubber, and then add about one or two taels of salt to a pound of pimple filament.

After the pimple silk is marinated until the water comes out (about two or three hours), use your hands to vigorously squeeze the water from the pimple silk.

Find a clean, oil-free bottle with a sealed cap, and put a layer of lump silk in it with sugar and a layer of lump silk. Once filled, pour in half of the white vinegar that has not covered the pimple and tighten the cap. Put it in a cool and ventilated place or refrigerate it, and basically open the lid and eat it in about two days, and the flavor is the best.

The method of choking mustard shreds in Beijing is to cut the mustard greens into shreds and dehydrate them, and then add mustard, sesame pepper, soy sauce, sesame oil, and monosodium glutamate and mix well.

There is a way, basically you can find this item is too wet, and then it can be made in half, because the cold salad is particularly refreshing in summer, it is relatively cool to eat, and the refreshing taste is very delicious, if it is in the middle of the day, you can directly fry it with lean meat.

In Beijing, the old Beijing sang other mustard shreds, which is to cut all the mustard greens into shreds, and then pickle them with salt.

There are many ways to make shredded mustard in old Beijing, some put chili peppers, some put mustard, or some large ones put some vinegar, which is very delicious.

This kind of food is particularly good, such a pure location, the taste is particularly big, very good.

Choke the mustard shreds, wash the mustard shreds, add salt, monosodium glutamate, sesame oil, and chili oil and mix well.