How to make mustard cabbage, how to make mustard cabbage How to make mustard cabbage

Mustard cabbage is a traditional cold dish in old Beijing, the raw materials used are simple, but the most common Chinese cabbage is used, plus sugar, vinegar, mustard and other seasonings, after generations of inheritance, a few simple ingredients, but blended out of the classics.

Chinese name. Mustard cabbage.

Main ingredient. 1 cabbage (about 500 grams).

Classify. Home cooking.

Accessories. 50 grams of mustard noodles, 40 grams of sugar, 40 grams of vinegar, and 40 grams of refined salt.

Menu features. Sour, spicy, sweet and crispy, refreshing and sharp.

Method. title

Ingredients: 1 cabbage (about 500 grams).

Excipients: 50 grams of mustard noodles, 40 grams of sugar, 40 grams of vinegar, a little refined salt.

Gastronomy Method:1Peel off the cabbage, peel off the roots and tips of the cabbage, cut it into a vegetable mound about 3 cm high, and stack it flat in a small pot (arrange tightly, if one layer is not stacked, and then stack it into 2-3 layers). Then blanch the dish twice with boiling water and decant the water.

2.Put the mustard into a small bowl, splash it into a thick paste with boiling water, cover it tightly and put it in a warm place (generally placed on the side of the stove) and simmer for 20-30 minutes, add a little cold boiled water when it is spicy, add sugar, refined salt, vinegar and mix well, pour it on the blanched cabbage, cover it tightly with a ** or pot lid, and the entropy is 3-5 days. When eating, put it on a plate and serve it on a table, and feel free to accompany the meal.

Nutritive value. This dish can not only moisten the intestines and promote detoxification, but also promote the absorption of animal protein by the human body, which can play a role in eliminating food and laxative.

Material. Ingredients: 500 grams of cabbage. 35 grams of refined salt, 80 grams of white vinegar, 50 grams of sugar, 25 grams of mustard powder.

Method. 1. Select good Chinese cabbage, wash it and use a knife to blanch it in boiling water and let it cool and drain the water.

2. Slowly stir the mustard powder with boiling water, mix well, let it cool, add refined salt, white vinegar and sugar, and mix thoroughly.

3. Soak the dried cabbage in mustard juice for 3 to 5 hours before serving on a plate.

Wash the Chinese cabbage, blanch it in boiling water, and set aside for use.

2.Place the wasabi in a bowl, bring to a boil and stir in the same direction, adding vinegar, salt, sugar, soy sauce and sesame oil.

3.Pour the prepared mustard juice over the cabbage, roll it into rolls, cut it into small pieces, and stack it on a plate.

Cut the cabbage and cabbage into thin strips, leave some part here and stir-fry, put the green onions, ginger and garlic? Season to taste.

Lonely cabbage method: I haven't eaten mustard cabbage, so I don't know how to do it.

1. Prepare 500g of Chinese cabbage, 50g of mustard, 10g of sugar, 10ml of sesame oil, 3g of salt, and 5ml of white vinegar.

2. Tell Chensun to wash and fry the Chinese cabbage first.

3. Put the mustard in a bowl, boil with boiling water and stir, and add Baiheng chain vinegar, brother letter salt, sugar and sesame oil.

4. Pour the prepared mustard juice on the cabbage, roll it into a roll, and cut it into small pieces.

The preparation of mustard is as follows:Ingredients: 300 grams of mustard greens, 3 chili peppers, 20 grams of salad oil.

1. First of all, select high-quality mustard vegetables, take an appropriate amount and soak them in water for 10 minutes, wash them and cut them into small pieces.

2. Put an appropriate amount of salad oil in the pot and heat it over medium heat until it is hot.

3. Put the chopped mustard vegetables into the pot and stir-fry twice.

4. Add an appropriate amount of five-spice powder, sweet oil, then add an appropriate amount of boiling water, cover and cook for 10 minutes.

5. Add the chopped chili peppers and stir-fry evenly.

6. Finally, put an appropriate amount of chicken essence, stir-fry evenly, and then put it on a plate and serve.

As follows:

Ingredients: 450 grams of mustard greens, 4 dried chilies, 4 cloves of garlic, 8 grams of dried fungus, 12 grams of June fresh, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 teaspoon of starch, 1 teaspoon of salt.

1. Prepare the required ingredients.

2. Soak the fungus in boiling water and clean it, pour it into boiling water and blanch it and remove it for later use.

3. Cut the mustard stalks into oblique knife pieces and the leaves into large pieces.

4. Cut the chili pepper and peel the garlic.

5. Add 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 2 tablespoons of water and 1 tablespoon of starch to a bowl and mix well.

<>7. Pour in the mustard greens and fungus and stir-fry together until wilted.

8. Pour in the bowl juice and stir well over high heat.

9. The finished product is as follows.

Mustard greens to the old leaves, other leaves of the mu hall to pick down the salt water soaking, and then divide the spine spine to open the vegetable stalk and the vegetable leaves, cut the garlic for later use, and then fry the peanuts, Jane infiltrated the vegetable stalk and the vegetable leaves respectively, then heat the oil in the pot, put in the minced garlic and stir-fry, and then pour the mustard greens into it and fry quickly, sprinkle in peanuts and some seasonings to get out of the pot.

1. First of all, we first peel off the older leaves on the outside of the mustard greens, then peel off all the remaining other leaves, soak them in light salt water to remove the pesticide residues on them, separate the stems and leaves of the mustard greens after washing, and then mince the garlic for later use.

2. Heat oil in a pot, add a small handful of peanuts and fry them, remove them and set aside. Then add water to the pot, add salt, oil, etc. after the water boils, blanch the vegetable stems and leaves separately, remove them after changing color slightly, and pass the cold water until they are cool.

3. Finally, heat the same oil, add minced garlic and stir-fry until fragrant, then pour the mustard greens into it and fry quickly, sprinkle in peanuts, add some salt and chicken essence to taste, and you can get out of the pot.