How to make spicy mustard shreds? Preparation of mustard shreds

Ingredients and dosage for pickling mustard greens:

Capsule: 2500 grams Garlic: 125 grams Peanuts: 500 grams White sesame seeds: 125 grams.

Sugar: 100 grams Soy sauce: half a bag Vinegar: half a bag Monosodium glutamate: 13 grams.

Ginger: 75 grams Chilli flakes: 50 grams Cooking oil: 100 grams Salt: 150 grams.

1.Wash and process the mustard greens you bought, rub them into shreds, add 75 grams of salt, stir well, and control the water for six or seven hours.

2.Cook the peanuts and let them cool, and fry the white sesame seeds in a wok over low heat until fragrant, and let them cool for later use.

3.Chop the garlic and ginger into minced pieces, and I stir them in a meat grinder. Some small household appliances in the kitchen are sometimes really convenient to use, and I have to say that technology has liberated the labor force.

4.The shredded mustard greens that have been killed with water appear slightly darker, use your hands to remove the excess water in the mustard shreds, put in all the prepared seasonings except cooking oil, put the chili noodles on top, heat the oil in the wok and pour it on the chili noodles, and then stir evenly.

5.This is the finished product, and the color is very attractive. A small bowl of cornmeal batter, a small dish of pickled shredded mustard greens, this kind of ordinary happiness, even across thousands of mountains and rivers, will make you forget to return, unforgettable!

6.You can eat as you go, generally there are more in the family, you can use clean utensils to store it and eat it slowly, I heard that the nitrite content of pickled food is relatively high for a week or so, and then it slowly decreases, we can miss this period and eat again. Gifting mustard shreds to relatives and friends is also a good choice to enhance relationships.

Ingredients: 1000 grams of mustard greens, 20 grams of garlic, salt.

Practices & Steps:

1 Wash and drain the mustard greens, then cut into knots and garlic into slices.

2 Boil a pot of boiling water, add a pinch of salt, blanch the mustard knots, remove and drain.

3 Heat a wok and add 2 tablespoons of oil, then add the garlic slices and sauté until fragrant.

4 Add mustard greens and stir-fry over high heat for 2 minutes, add a little salt and stir well.

Ingredients: 1 head of mustard greens (about 200 grams).

Excipients: two or three dried fungus.

A small slice of green onion with two to three teaspoons of oil.

Seasoning: a pinch of monosodium glutamate.

1/2 teaspoon of 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.

Ingredients: 300 grams of mustard greens, 10 grams of dried chili peppers, 2 shallots, 5 grams of cooking oil, 1 gram of salt, 1 gram of chicken essence, 1 gram of chili flakes.

How to stir-fry spicy mustard shreds:

1. Wash the mustard greens and cut them into thin strips, cut the dried chili peppers into sections, and cut the shallots into sections;

How to stir-fry spicy mustard shreds How to make spicy mustard shreds.

2. Pour oil into the pot, when the oil temperature is 7 hot, add dried chili peppers and shallots and stir-fry until fragrant, add shredded mustard greens and fry for 2 minutes;

How to stir-fry spicy mustard shreds How to make spicy mustard shreds.

3. Add salt, chicken essence and chili noodles and stir-fry well.

Shredded wasabi can be made into fried shredded wasabi with chili.

Ingredients: 350 grams of mustard gnocchi, 8 grams of garlic, 6 grams of green onions, 4 grams of dried chilies, 3 grams of chicken essence, 5 grams of oil, and appropriate amount of water.

1. Cut the mustard gnocchi into thin strips, cut the green onion into small sections, slice the garlic, and cut the dried chili pepper into sections.

2. Put the chopped mustard gnocchi into a basin, add water, and soak off the excess salt.

3. Wash and control the moisture.

4. Put oil in a pot, heat it, add green onions and stir-fry until fragrant.

5. Add garlic and stir-fry until fragrant.

6. Add dried chili peppers and stir-fry until spicy.

7. Add the shredded mustard greens.

8. Stir-fry for 3 minutes, and finally add chicken essence and stir evenly.

9. Done. 9. Add shredded mustard greens.

Ingredients: mustard greens, cooking oil, Sichuan peppercorns, salt, ginger, dried chilies, white vinegar.

1. Wash the mustard greens with water and dry.

2. Shred the mustard greens.

3. Then spread it out to dry for a few hours, I was left to dry overnight, and it was better to store without moisture.

4. Cut the dried chili pepper into sections and shred the ginger.

5. Heat the oil on the pot and stir the peppercorns until fragrant, take them out and throw them away, and leave the pepper oil on it.

6. Stir the ginger and dried chili peppers until fragrant.

7. Add an appropriate amount of white vinegar to a boil, put twice as much salt as usual for stir-frying (resistant to storage, and the vinegar is relatively salty) and stir evenly, turn off the heat.

8. Pour the dried mustard shreds into a clean (no moisture, very important) large basin, then pour in the boiling ingredients and stir evenly.

9. Put the bottle into the bottle of water vapor control while it is hot, why do you keep emphasizing that there can be no water vapor, because there is raw water that will deteriorate, and you can take it out and add some chili oil to eat it after two days of covering the lid.

Ingredients: 1500g mustard head;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of cooked sesame seeds, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of ginger mustard shredded 1

Wash the first two mustard greens and drain the water.

2. Cut into thin strips.

3. Cut all of them.

4. Shred the ginger. 5. Heat the oil and add the peppercorns to the fragrance.

6 into the ginger shreds. 7Add shredded mustard greens and start stir-frying.

8Add salt, cooked sesame seeds, stir well, and stir-fry until until.

The second and third are ripe and ready to come out of the pot.

9. Pour into a basin with water control in advance. Let cool.

10Simmer in plastic wrap. Put in a cool place and stir again the next day.

11After simmering for two or three days, you can eat it, and the longer you simmer, the stronger the mustard flavor.

12When eating, put it on a plate, add some vinegar, and stir well with sesame oil.

13A plate of fragrant, spicy, and crispy mustard shreds is done.

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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.

Ingredients: 1500 grams of mustard heads.

Excipients: appropriate amount of oil, salt, pepper, cooked sesame, vinegar, sesame oil, ginger, mustard shreds.

Steps: Take two mustard heads, wash them, and control the moisture; Cut the mustard head into thin strips, cut the ginger into shreds, and cut the rest of the ingredients for later use; The oil is hot, and the pepper is fragrant; Add the ginger shreds; Add shredded mustard greens and start stir-frying; Add salt, cooked sesame seeds, stir well, and stir-fry until done.

The second and third are ripe and ready to come out of the pot. Pour into a basin with controlled water in advance and let cool; Simmer with plastic wrap, put it in a cool place, stir it the next day, and simmer for two or three days; When eating, put it on a plate, add some vinegar and sesame oil and stir 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!