How to make mustard greens spicy How to fry mustard greens to bring out the mustard taste

In winter, vegetable stalls in Beijing are piled with mustard heads.

Also known as mustard gnocchi.

In addition to pickling and eating, mustard heads can also be made into a spicy dish with a unique flavor. This dish is not only low cost, simple to prepare, but also has internal heat.

Appetizing effect. Raw material recipe: mustard head 1 kg radish 200 300 grams Production method:

1.Ingredients: Pick fresh and insect-free mustard heads, remove roots, whiskers and stems, wash them, and cut them into diamond-shaped pieces 2 3 mm thick.

Then ask for a fresh and bran-free turnip.

Remove the roots, whiskers, pedicles, and stems, wash them, and rub them into fine filaments. 2.Cooked:

Put the mustard cubes into an aluminum pot, add water until the mustard cubes are submerged, do not cover the pot, and cook over high heat until the vegetable cubes are slightly rotten. 3.Simmer:

Take a clean and tightly sealed jar, put half of the shredded radish on the bottom of the jar, and then put the boiled mustard cubes into the jar while it is hot, sprinkle the other half of the shredded radish on it, quickly seal the mouth of the jar, and let the temperature in the jar slowly drop down. In winter, if the room temperature is too low, you can wrap a small quilt properly and wait for it to cool before eating. When eating, it can be poured with sesame oil and vinegar, its taste is sour, spicy, fresh, fragrant, its color is red and white, and it is very tempting to appetite.

Precautions: 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.

Shanxi people do this mustard greens, spicy choking nose, do well to eat a winter.

The steps are as follows:

Step 1: We first wash the mustard gnocchi we bought, dig up the dirt, and cut it into the shape you want. I did it with my mother, who always cut the mustard gnocchi into small squares or diamond shapes, or rubbed them into shreds. I did the same.

We can also soak some soybeans in advance and cook them together when the time comes.

Step 2: We have to prepare some mustard powder, mustard powder I searched for a long time in the vegetable market and did not find it, and then searched on the Internet, there was actually one, I bought 1 catty. I really have to thank the e-commerce platform, whenever I can't buy something, I search online, and I usually buy it.

We took an appropriate amount of mustard powder, and I used about 4 tablespoons of mustard powder for 2 mustard greens. Pour a little white vinegar into the mustard powder first, then boil a pot of boiling water, stirring while pouring the boiling water. Don't pour too much water, just stir the mustard powder.

The freshly brewed mustard powder is not too spicy, and in the countryside mothers used to bake the mustard powder by the stove for several hours. Nowadays, most people can't see the stove, we can use the microwave to heat it for 2-3 minutes, or we can steam it in the pot for about 5 minutes, which is convenient to use. Cover the mustard for 3 hours to maximize the spiciness.

Step 3: Boil the prepared mustard gnocchi, silk and soybeans in water, soybeans should be cooked, mustard gnocchi should be boiled until 8-9 minutes cooked, mustard shreds should be cooked in a hurry, and they can be mixed raw if they are not in a hurry. I was in a hurry to eat it, so I cooked it half-cooked.

Step 4: The last step is to boil the oil and season it.

We control the water content of the boiled mustard gnocchi, add an appropriate amount of salt and soaked mustard, and then burn a little cooking oil, add a few peppercorns after the oil is burned, burn until the peppercorns change color, you can turn off the fire, and finally pour the boiled pepper oil on the mustard greens. Mix well and eat. It tastes better if it is left on for three days!

If you choke on the spicy food, it means that the dish is done.

The spicy silk and spicy gnocchi can be stored in a clean jar, placed in a cool place, and eaten at any time, which can be eaten all winter. Winters in the north are cold and dry, which is why mustard greens can last for a winter.

Ingredients: 1 mustard gnocchi, appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chili pepper, appropriate amount of garlic.

Method steps (1) Cut the mustard gnocchi into shreds, preferably with a rubber, and the shreds are more evenly rubbed;

2) Put oil in the pot and fry the peppercorns, chili peppers and garlic slices until fragrant;

3) Put the mustard greens into the pan and stir-fry quickly;

4) Seven ripe salt, stir-fry evenly and immediately out of the pot;

5) Put it in the container to cool for a while, then cover the lid to let the mustard greens give full play to the flavor, and then take it out and put it on a plate when eating;

6) Put it on a plate and eat it, the hemp of Sichuan pepper, the spicy pepper, the mustard greens, several aromas are mixed together and it is very good for rice.

Tips: Shredded mustard greens are not easy to fry for too long, and the flavor of mustard greens will be reduced when cooked.

This doesn't need to be added.

1. Raw materials: mustard seeds with round grains, large particles and dark yellow color are selected as raw materials.

2. Weigh the mustard seeds in the bubble, add 6 times to 8 times 37 times of warm boiled water, and soak for 25 hours to 35 hours.

3. Put the mustard seeds into a crusher and crush them, and the denser the grinding, the better, to obtain mustard paste.

4. Use white rice vinegar to adjust the pH value of the mustard paste to about 6.

5. Hydrolysis reaction: Put the mustard paste with adjusted pH value into the hydrolysis reaction vessel and place it in a constant temperature water bath, and insulate the hydrolysis reaction at 80 for 2 hours.

6. Steam distillation puts the mustard paste after hydrolysis reaction into the distillation device, and uses the steam distillation method to evaporate the spicy food substance.

7. The distillate after steam distillation is a water-oil compound, which is separated by an oil-water separator to obtain a mustard unilateral essential oil.

8. Prepare the mustard oil unilateral essential oil and edible oil according to the proportion of the secret recipe and stir evenly, that is, mustard oil.

Summary. First, clean the mustard greens, then take them to the sun until they are 30% dry, then take them back and cut them into shreds.

Bring the pot to about 40 degrees.

Then pour the mustard greens into it.

Stir-fry quickly over medium heat until three ripe.

Then scoop it up and put it in a tray to compact, cover and ferment for 24 hours. 【The whole process of making mustard should not be stained with oil】The practice of making mustard vegetables with mustard greens.

First, clean the mustard greens, then take them to the sun until they are 30% dry, then take them back and cut them into shreds. Bring the pot to about 40 degrees. Then pour the mustard greens into it.

Stir-fry quickly over medium heat until three ripe. 5. Then shovel it up and put it in a plate for compaction, cover and ferment for 24 hours. [The whole process of doing it can not be stained with oil].

After 24 hours, when I opened the lid and a pungent smell of wasabi came out, the wasabi dish was ready.

Mustard vegetables can only be made with mustard greens, because mustard greens themselves have a bitter and spicy taste, and they can be made after fermentation.

The preparation of spicy mustard greens is as follows:Ingredients: 3 kg of mustard gnocchi, 60 grams of garlic.

Excipients: 150 grams of salt, 10 grams of chicken essence, 150 grams of vinegar, 2 grams of liquor, 60 grams of sugar, 70 grams of cooked pepper oil, a little chili powder.

Steps: 1. Dig the soil inside the pimple with a knife and wash it and dry it.

2. Cut the mustard gnocchi into thin strips and cut them all.

3. Put the shredded mustard greens on the curtain to dry slightly to remove excess water.

4. Put the mustard shreds into a basin and add chicken essence, salt, sugar, vinegar and white wine.

<>7. In this way, put a bottle of chili powder, fill it all, seal and store it, and marinate it for more than 3 days before eating.

8. When eating, use chopsticks to put it on the plate, it is very convenient to take it as you eat, and it is very easy to eat.

Mustard greens are too spicy to put peppers, you can add fierce lead and pour into an appropriate amount of white vinegar. Vinegar contains acetic acid, and chili peppers are mainly capsaicin. Putting some vinegar can alleviate the spicy taste of chili peppers, and can also adjust the acid-base balance, relieve the capsaicin of chili peppers, and the fried dishes are not only not so spicy, but also have a good taste and taste, which is more appetizing and promotes digestion.

But it is not advisable to put too much, otherwise the dish will become sour and dominate the taste, and it is easy to cover the aroma of mustard greens.

If the mustard greens are too spicy, you can add an appropriate amount of sugar, which can relieve the spiciness, solve the dryness and spiciness, and the spiciness.

You can add sugar or white cool, and you can add vegetables.