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Anonymous users2024-02-12Method: 1. Put the mustard gnocchi.
Wash well, then shred and set aside;
2. After heating the pan, put the peppercorns into the pot, stir-fry to bring out the flavor, then pour the mustard shreds into the pot, stir-fry quickly, don't fry for too long, if the frying is too soft, it will affect the taste, then put in the salt, stir-fry well;
3. Pour out the mustard shreds and let them cool, then put them in a jar with a lid and simmer, and put them in the refrigerator for about a month.
After a month, you can take it out and eat it. When eating, you can also season it appropriately, adding soy sauce, vinegar, and chili oil.
It's okay, you can eat as much as you like anyway.
How to make the braised mustard shreds spicy.
Mustard gnocchi has a special flavor with a spicy taste. If you are used to the taste, you will like the spicy taste very much, and even want to preserve the spicy taste as much as possible when you want to make shredded mustard greens. Then it is necessary to pay attention to the process of stewing mustard shreds, master the skills, and the methods are appropriate, and the spicy mustard shreds are spicy and drilled; If the method is improper, the mustard shreds simmered are not strong or have no spicy taste at all.
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Anonymous users2024-02-11Wash fresh mustard heads.
Finely shredded. Sprinkle with salt and marinate for 30 minutes to 1 hour.
Drain the water. Keep the soup for later use.
Add the appropriate amount of oil to the wok.
Stir-fry chives, ginger and five-spice powder.
Add the shredded mustard greens and stir-fry.
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Anonymous users2024-02-10Introduction: In addition to pickling, shredded mustard greens also have a variety of methods such as cold dressing, hot stir-frying, boiling mixing, etc., and firmly grasp people's hearts with its changeable flavor, fresh and refreshing taste and nutritious edible value. The following is a complete list of mustard shredded mustard recipes that I have collected, and you are welcome to refer to them.
Mustard shredded method one:
Ingredients: mustard gnocchi, fungus, Sichuan pepper, salt, sugar, rice vinegar.
Production steps: 1. Wash the mustard gnocchi and cut it into pimple shreds.
2. Heat oil in a wok and fry the peppercorns and remove them.
3. Add shredded mustard greens, stir-fry quickly and evenly, and then turn off the heat immediately.
4. Put the mustard shreds into a closed container and simmer for about 10 hours to let their flavor fully release.
5. Soak the fungus and cut it into shreds.
6. After simmering, shredded mustard greens and fungus are mixed with salt, a little sugar, and rice vinegar before eating.
Mustard shredded method two:
Ingredients: 200 grams of meat, 500 grams of mustard greens, oil, salt, chopped green onions.
Steps: 1. Cut the fresh mustard greens into shreds. Prepare the pork and chopped green onions.
2. Heat the pan and add an appropriate amount of soybean oil to heat.
3. Add diced pork and stir-fry until fragrant.
4. Add chopped green onions, salt and shredded mustard greens to the pot.
5. Stir-fry on high heat for a few minutes, add an appropriate amount of water, and the water can be removed from the pot after drying.
Shredded mustard greensMethod 3:
Ingredients: 150 grams of shredded mustard greens, 30 grams of pork belly slices, 3 dried red peppers, Sichuan peppercorns, oil.
Production steps: 1. Wash and peel the mustard gnocchi, cut into thin strips, and wash it several times with water.
2. Stir-fry the chili peppers and peppercorns with oil.
3. Add the pork belly and stir-fry until cooked.
4. Pour the mustard shreds into the pot and continue to stir-fry until the mustard shreds become soft, and then you can take them out of the pot and serve them on a plate.
Mustard shredded method four:
Production steps: 1. Cut the green onion into pieces, chop the garlic and mince it, soak the shredded mustard greens in water and scrub them properly.
2. Sit oil in a pot, add Sichuan peppercorns, and boil over low heat until fragrant.
3. After the fragrance comes out, take out the peppercorns, then turn them to high heat, add the minced garlic and green onions and stir-fry until fragrant.
4. Add shredded mustard greens and stir-fry for a while, then add light soy sauce, balsamic vinegar, sugar, and monosodium glutamate and stir-fry.
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Anonymous users2024-02-09Preparation 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!
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Anonymous users2024-02-08Ingredients: 10 kg of mustard greens, 500g of refined salt, 250g of sugar (optional), 3 taels of edible oil (cooked soybean oil), 3 taels of monosodium glutamate, 1 kg of garlic, 3 taels of chili noodles, 1 kg of 100 rice vinegar.
Steps: 1. Clean the surface of the mustard gnocchi and set it aside.
2. Cut into thin strips.
3. The only way to cut the ridge is to form it.
4. Add salt and stir well. (Hold the cherry blossom pie to dry the water at this time).
5. Mash the garlic (can be cut) while drying the mustard shreds.
6. Finally, pour all the seasonings into the mustard greens and stir well.
Mustard gnocchi. Mustard pimple refers to the rhizome of mustard greens, which is called in the Northeast: mustard pimples, the skin is usually emerald green, mustard knots grow under the ground like turnips, but its shape is a round ball, and a long whisker root grows at the bottom, like green radish, which looks like a pimple, and it tastes spicy. >>>More
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. >>>More
Ingredients and dosage for pickling mustard greens:
Capsule: 2500 grams Garlic: 125 grams Peanuts: 500 grams White sesame seeds: 125 grams. >>>More
Preparation of pickled shredded mustard greens:
Spare ingredients: 10 kg of mustard gnocchi, 150 grams of cooking oil, 500 grams of garlic, 250 grams of sugar, 150 grams of chili powder, 500 grams of white vinegar, 400 grams of salt, 100 grams of monosodium glutamate; >>>More
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.