The practice of spicy dishes is a complete family practice, and the practice of spicy dishes is a co

Ingredients. 1 pound of new mustard greens.

Accessories. Garlic to taste.

Ingredient. Oil to taste.

Salt to taste. Steps to prepare spicy dishes.

Wash the mustard greens and peel off the stems if they are old.

This is the vegetable that has been peeled and washed. Then boil a pot of water, (note: be sure to make sure that there is no oil in the washing and pot, not at all).

After the water boils, put in the mustard greens, do not wait for the water to boil again, blanch for 1 minute, take out, drain the water slightly, wash the pot, put the vegetables in again, cover the lid, and wait until tomorrow at noon or evening to eat, take out and chop.

This is just fished out of the drip vegetables.

Place in a pot and cover. Wait for tomorrow.

When you open it and smell it the next day, you can ask about the spicy taste, and that's what you want.

Wash lightly in cold water, drain the water, finely chop and chop a little garlic.

Put oil in the pot, stir-fry the garlic granules, then add the vegetable granules, and stir-fry.

Serving.

1. Ingredients: 2 spicy cabbage heads, 1 star anise, appropriate amount of green onions, appropriate amount of ginger, 1 dish of peanuts, appropriate amount of salt, appropriate amount of peanut oil.

Method: Step 1: Wash the spicy vegetables, remove the soil and mustaches, and cut into shreds;

Step 2: Cut and peel the peanuts horizontally for later use, break the star anise, shred the ginger, and chop the green onion;

Step 3: Pour a small amount of peanut oil into a hot pan and pour in crushed peanuts;

Step 4: Stir-fry quickly, don't wait for the peanuts to change color and quickly turn off the heat, it is very easy to fry;

Step 5: Set aside;

Step 6: Heat the pan, pour an appropriate amount of peanut oil, add star anise, shredded ginger and chopped green onion in turn, and stir-fry until fragrant;

Step 7: Pour in the spicy shredded vegetables and stir-fry evenly;

Step 8: Add salt and stir-fry until the spicy dishes are slightly soft;

Step 9: Add crushed peanuts and turn off the heat;

Step 10: Stir-fry evenly;

Step 12: Seal in a container while hot, cook in the evening and eat the next morning.

2. Ingredients: 300 grams of vegetable stems, 1 chili pepper, 5 garlic, appropriate amount of oil, 3 grams of salt, 3 grams of thirteen spices, 2 grams of monosodium glutamate.

Method: Step 1: Prepare vegetable moss, red pepper and garlic cloves;

Step 2: After the vegetable moss is very tender, wash and control the water, cut the vegetable leaves with a knife, leave the vegetable stalks to stir-fry, and reserve the vegetable leaves for cooking soup;

Step 3: Wash the red pepper and chop it after removing the seeds, peel off the garlic cloves and chop them;

Step 4: Heat the pot, pour in the oil, wait until the oil is ripe, add the chili pepper and garlic to burst the spicy flavor;

Step 5: After the spicy flavor is stir-fried, add the vegetable stalks and stir-fry, stir-fry a few times on high heat, and add a small amount of salt;

Step 6: Add a small amount of thirteen spices to add fragrance;

Step 7: Stir-fry a few times over high heat until the vegetable stalks are broken, turn off the heat and add a small amount of monosodium glutamate.

3. Ingredients: 1 handful of water spinach, appropriate amount of olive oil, appropriate amount of chili sauce, 1-2 cloves of garlic, 1 gram of chicken essence, 2 grams of salt, 1 spoon of soy sauce, 1 spoon of cooking wine.

Method: Step 1: Separate the water spinach leaves from the stems and wash them;

Step 2: Wait for the oil to preheat;

Step 3: You can first stir-fry the garlic until fragrant, then add the water spinach stalks and stir-fry a few times;

Step 4: Add chili oil, salt, chicken essence, or some cooking wine.

1. Wash the spicy vegetables first and drain the water.

2. Select a few large leaves and put them aside separately for later use.

3. Cut the drained spicy vegetables into 10mm pieces.

4. Heat the pot, put a little oil, wait for the pot to smoke, quickly pour the cut spicy vegetables into the hot pot, stir-fry until half-cooked, and put it in a bowl.

5. Cover the fried vegetables with a few large leaves prepared in advance, and pay attention to cover all the fried vegetables, preferably two layers, to avoid the heat running away.

6. Finally, cover the bowl with a lid and seal it for about 1 hour. So that when you lift the lid, you will smell a fragrant smell that is stronger than mustard.

7. When eating, put the ingredients and mix well.

Ingredients: Capsule, radish.

The steps are as follows:

1. Wash the mustard greens, cut off the fibrous roots on both sides, slice them, don't be too thick and too thick, and then rub the radish into shreds.

2. After the water boils, add the shepherd's cabbage to the water and boil, boil until seven or eight are ripe, and turn off the heat. Generally, the pot is boiling, and the heat is turned off when the shepherd's cabbage is slightly transparent. This heat is not very strict, if you like hard ones, cut them into thick slices or cook them for a while.

3. Put the boiled shepherd's cabbage into the prepared container with a grub. Don't serve the soup, use the soup for a while. Put the polished silk, stack it on the top layer of the pimple, spread it tightly, bury the shepherd's cabbage under the container, pour the soup that just cooked the shepherd's cabbage, spoonful by spoonful on the shredded radish, until the soup is level with the edge of the container, cover and put it, put it for 1-2 days, the spicy vegetables will turn red, so that you can eat.

Precautions: 1. The amount of ingredients is all from the look, almost 2:1 or 3:1, and the radish does not need to be cooked.

2. If you cook a lot, if you can't finish it at one time, don't add vinegar directly to the container, otherwise it will be easy to spoil. Generally, it can be stored for 4 days, put it in the shade of the windowsill or simply put it in the refrigerator.