Chinese Food
Oil drenched mustard
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Mustard is a cultivated variety of Brassica in Cruciferae. Annual herb. Up to 150 cm in height. Young stems and leaves with bristles and pungent taste. Stem erect. Basal and cauline leaves large. Only lower part with lobes. Margin with undulate blunt teeth. The racemes are terminal and elongated after anthesis; the flowers are yellow, sepals are light yellow, oblong and elliptic, and unfold vertically; the petals are obovate, long horned fruits are linear, seeds are spherical and purplish brown. Flowering in 35 months and fruiting in 56 months. Cultivated all over China. The leaves are salted for food; the seeds and the whole grass are used for medicine, which can dissipate phlegm, relieve asthma, reduce swelling and relieve pain; the seed flour is called mustard, which is the seasoning; the extracted oil is called mustard oil; this species is a good nectar plant.
Cooking ingredients
Cooking Steps
Step1:Rinse the mustard with water.
Step2:Cut the mustard into small pieces.
Step3:Add proper amount of water to the multi-functional pot, boil it, add salt and oil, blanch it with mustard, remove and control it for drying.
Step4:Mince the garlic. Shred the ginger.
Step5:Mix soy sauce, oyster sauce, chicken powder, salt, sugar and chili powder to make sauce.
Step6:In the multi-functional pot, add some corn oil, stir fry garlic and ginger. Pour in the prepared sauce. Stir well.
Step7:Pour the sauce over the mustard.
Step8:Finish with oil and mustard.
Cooking tips:There are skills in making delicious dishes.
