Chinese Food
Kimchi
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Cooking ingredients
Cooking Steps
Step1:Cut off the dry and hard roots of potherb mustard, remove the old leaves and dead leaves, soak and clean them; after controlling the water, dry them on the balcony with the ventilation back sun to remove the water, and then dry them until the stems are weak and slightly wilted (about 1 day
Step2:Take back the potherb mustard and cut it into pieces. Prepare the seasoning - refined salt, soy sauce, chili oil, pepper powder and sugar in a small bowl. Prepare the container. Wash the pot and scald it with boiling water. Dry it to make sure there is no water or oil
Step3:The iron pot is hot. Pour the seasoning in the small bowl into the pot and stir fry. Pour the chopped mustard into the pot. Use your hand with the spatula to quickly stir and scatter until the dish is hot
Step4:When the pot is hot, quickly put the potherb mustard into the jar, press and compact while loading. After loading, quickly close the jar mouth and close the jar cover. Seal for 1 night and serve in the jar. When eating, mix sesame oil and Douchi sauce for better taste.
Cooking tips:The pickle has some therapeutic effect. The fermented potherb mustard is rich in amino acids, vitamins, minerals, etc. it has the effects of appetizing, relieving appetite, detoxifying and detumescence. It is suitable for people with poor appetite and habitual constipation. The time of stir frying mustard in pot should be well controlled. The fifth and sixth degree of maturity is enough. Pay attention not to stir fry the vegetables. The control of the degree of scalding is the key. It is better to feel hot and the hand can bear it. There are skills in making delicious dishes.
