What is the practice of choking mustard shreds?

Wash the mustard greens and cut them into shreds for later use, you can also cut some shredded ginger, heat the pot and pour oil, put the ginger shreds in it and blanch it, then pour in the mustard greens and stir-fry it, fry it until it is half-cooked and half-cooked, put it in a basin and stuff it with a cloth overnight, so that the mustard greens that choke your nose are good.

On our side, the mustard greens are pickled first, then shredded and sautéed with lean meat. Clean the fresh shepherd's cabbage, cut it into shreds, slice the lean meat, add oil to the pot, stir-fry the lean meat first, and then add the shredded mustard greens. Season before cooking.

First of all, we cut the mustard greens into thin strips and clean them with water, then heat the oil, add the pork belly and stir-fry until fragrant, then add the green onion and minced garlic light soy sauce, and then put the mustard shreds into the pot and stir-fry over high heat for about 5 minutes.

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.

How to pickle mustard gnocchi and choke your nose:Ingredients: 5 kg of mustard head, 3 taels of Wei Ji Xian, 1 bag of soybean soy sauce, 1 kg of peanuts, 3 taels of sesame seeds, 1 tael of chili noodles, 3 taels of garlic cloves, 2 taels of sugar, 15 grams of monosodium glutamate, and two taels of salt.

Cooking steps:1Wash the mustard heads and peel off the whiskers.

2.Mustard head grazed.

3.Add the salt spine, mix well with disposable gloves, and compact. Let sit overnight.

4.Peanuts cooked.

5.Rinse the garlic spine.

6.Pat it with a knife and chop it up again.

7.Shred the fresh ginger. Prepare sugar, monosodium glutamate, soy sauce, and chili noodles.

8.Add the minced garlic, ginger and all ingredients from 7 to the mustard shreds.

9.Sauté the sesame seeds.

10.Cooked sesame seeds and boiled peanuts are also placed in shredded mustard bowls. Bring disposable gloves and mix well.

11.Pickle jars and lids are sterilized with boiling water.

12.Put the pickles in, not too full, 8 into it.

13.Cover with lid and store in a cool place, ready to eat after two weeks.

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.

People who have eaten mustard know that mustard is a particularly choking thing, and mustard is mainly a powdery thing touched out of mustard root, since mustard has been so choking, presumably mustard is not bad, really as everyone thinks, mustard itself is also a relatively choking dish, but it has many benefits to the human body, the common is used to match with preserved eggs into preserved egg mustard soup, and can also be used to make mustard shreds, so how about this choking mustard shreds?

Ingredient recipe: mustard head 1 kg radish 200 300 g.

How to make:1Ingredients: 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 remove the roots, whiskers, stems, and stems of fresh large radishes without chaff, wash them, and rub them into thin strips.

2.Cooking: 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 vegetables are slightly rotten.

3.Simmering: Take a clean and tightly sealed jar, put half of the shredded radish on the bottom of the jar, and then take the boiled mustard pieces into the jar while they are hot, sprinkle the other half of the shredded radish on it, quickly seal the mouth of the altar, 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.

Precautions for pickling mustard shreds.

When pickling mustard shreds, we should pay attention to choosing those mustard greens that are stronger and have a greenish appearance, and when pickling, we must mix the mustard shreds with seasonings evenly, otherwise the mustard shreds will taste unevenly and affect their taste after pickling.

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.

Prepare ingredients: Appropriate amount of mustard gnocchi

Cooking oil to taste.

Appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of shredded ginger, appropriate amount of dried chili pepper, appropriate amount of white vinegar.

Production steps: 1. Mustard gnocchi should be washed with steel wool balls and dried.

2. Shredding, not too fine or too thick, in short, symmetrical.

3. Cut five into a large pot, and then spread it out to dry for a few hours, and dry overnight, so that it is 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 a bag 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. Why do you keep emphasizing that there can be no water vapor in the bottle that is filled with dry water while it is hot, because it will deteriorate with raw water.

10. Put the rest in the crisper box, cover the lid for two days, and then take it out and add some sesame oil or chili oil to eat.

Ingredients: Mustard greens: a.

Oil a little. Sesame oil peppercorn vinegar.

The practice of choking mustard shredded mustard greens with chicken essence choking nose.

1 mustard green, shredded.

This bed wiping is so easy to use.

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