Winter has crept in, and this season makes people look forward to warmth andDelicious。And a treasure on the winter tableVegetablesMustard greensis becoming what people are chasingGastronomy。Not only is it delicious, but it is also rich in varietyNutrition facts, known as winterVegetablesin the "treasure". At the same time,Mustard greensIt also has hardy characteristics, so it is delicious in winterMustard greensThe best timing. Then, you might as well buy 20 catties at a timeMustard greensPrepare it and take it as you go, which is convenient and worry-free.
Mustard greensThe curing is a very classic method of processing, by marinating,Mustard greensThe texture is crispier and the flavor is richer. Let's take a look at picklingMustard greensLet's do it in detail!
First of all, willMustard greensThe leaves are cut and cleaned, then hung upside downDrying racksLeave on the air for a day until it is completely dried with moisture on its surface. This is done to avoid pickling when cookingMustard greensToo moisturized, affecting taste and shelf life.
Next, it will be driedMustard greensRub into thin wires with a cutting board, then remove the restMustard greensCut the leaves into long pieces of about 3 cm and keep themMustard greensuniformity. Doing so can increaseMustard greensThe taste is layered and more ornamental.
Then, in a large basin will be rubbed wellMustard greensShredded and cutMustard greensPut the stems together and add an appropriate amountTable saltRub vigorously with both hands for about 20 minutes. Such rubbing can makeMustard greensSilk andMustard greensThe stem becomes soft, and the juice can be squeezed out and increasedMustard greensThe crisp texture.
Next, knead until softMustard greensThe silk is placed in a water-free and oil-free jar, with each layer being placedMustard greensSprinkle the shreds with a layer of salt, so that they can be better pickledMustard greens。Finally, inMustard greensAfter all the shreds are put into the jar, the marinated juice is also poured in, and finally a layer of salt is sprinkled on top to cover it, then the lid is closed, and it is stored in a cool place, and it can be eaten after two weeks.
This kindPickled mustard greensmethods that can be maintainedMustard greensof the freshness and nutritional value, while also prolongingMustard greensof the retention period. Take a bite of the pickledMustard greensThe sour taste will bloom in the mouth, and the appetite will be doubled, and the taste is really charmingDelicious
Stir-fried mustard greens with mushroomsIt is a simple dish that is easy to make and veryDeliciousThe dishes can both satisfy our needsGastronomyofTaste budsPursuit, but also to provide the body with rich nutrition. Let's take a look at how to make it!
First of all, willMustard greensBreak into pieces, then put them in water to wash, remove and drain; willFresh shiitake mushroomsSoak in water and rinse and set aside.
Then, heat the water in a pan and add an appropriate amount after the water boilsTable saltwithVegetable oiland then willMustard greensBlanch the water in a pot for about two minutes, turn off the heat, then remove the cold water and put it in a basin for later use. After being processed like thisMustard greens, which not only retains the emerald green color, but also enhances the taste of the dish.
Next, put it over coolMustard greensPinch to remove water and cut into small pieces; willFresh shiitake mushroomsCut large slices with an oblique knife; willGarlicpeeled slices; And then willCayenne peppersWash and cut into sections and set aside.
Then, heat the oil in a pan and wait until the oil temperature risesCayenne peppersSegments andGarlicPut the slices in a pan and fry until fragrant, then add themFresh shiitake mushroomsStir-fry the slices together and evenly. This frying order can be better stimulatedShiitake mushroomsThe scent.
Finally, will fry out the soupShiitake mushroomsStir-fry the soup again and add itMustard greensStir-fry together. While stir-frying, add to an appropriate amountTable salt, and then stir-fry evenly to serve on a plate.
ThisStir-fried mustard greens with mushroomsThe dishes are not only full of aroma, but also crisp and full of tasteVegetablesThe umami sweetness is rich in nutrients. Shiitake mushroomsThe unique fragrance withMustard greensThe freshness blends with each other and gives a delicious and delicious feeling. Not only does this dish look good, but it also provides the body with nutrients such as vitamins and fiber.
In winter, in addition to the above dishes, we can also use itMustard greensto make itMustard greensMinced pork fried rice、Mustard greenssoup, etcGastronomyto increase the number of winter daysDietdiversity.
Mustard greensAs a treasure of winterVegetablesand not only tasteDelicious, and has a variety of nutritional values. Pickled mustard greenswithStir-fried mustard greens with mushroomsare two common onesMustard greensdishes, they are simple to make,DeliciousDelicious and nutritious. in the makingPickled mustard greensWhen you pay attention to the willMustard greensDry the water, knead until soft and juice can be squeezed out, and finally canned for preservation. And in the makingStir-fried mustard greens with mushrooms, you can pay attentionMustard greensThe blanching treatment and the order of stir-frying make the dish even moreDelicious。Either wayPickled mustard greensStillStir-fried mustard greens with mushrooms, are able to satisfy our needsGastronomyofTaste budsPursuit, for the winterDietAdd an additional servingDeliciousand warmth. Let's enjoy this togetherGastronomyBring satisfaction and pleasure to it! Let's taste the winter every dayDeliciousLet's do it!