Chinese Food
Pork liver with mustard
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As the saying goes - old Beijing drinks with mustard, while Shandong people eat chicken with mustard paste. Tianjin people would like to order mustard tripe first. Northeast people would like to eat mustard vermicelli. As the saying goes, five flavors are combined with one hundred flavors. Mustard has a unique flavor and is spicy. Eating it often can not only supplement nutrition, increase appetite, but also strengthen the body. This mustard style is a great contribution to the seasoning of Chinese dishes. Of course, what we say here is mustard style, which means cooking mustard instead of cooking with mustard. It has the characteristics of spicy but not dry, fragrant but not thick, light but not thin. We northerners really have some attachment to mustard. My family loves mustard very much. Every year, my mother-in-law grows some mustard by herself. She collects some mustard seeds and grinds them into mustard noodles. They are used to mix cold dishes or vinegar and then dip them into dumplings. Most of the time, it makes people cry. But it still keeps eating. It's so painful
Cooking ingredients
Cooking Steps
Step1:Slice the cooked pig liver for us
Step2:Cut cucumber and scallion for standb
Step3:In order to make the spicy smell of mustard come out, first scald the small bowl with boiling water. Pour mustard into the small bowl and add 20 grams of boiling water to boil it. Cover for 15 minutes and reserve vinegar, soy sauce, oyster sauce, sugar and sesame oil. Mix well, then pour into the mustard bowl and keep for 3 minutes
Step4:Cut pork ears, cucumber and onion into a large bowl. Mix well with the seasoning in the mustard bowl, and then serve on a plate
Cooking tips:It's salty with soy sauce and oyster sauce. You don't need to put salt to make dishes.
