Chinese Food
Pickled mustard (sauerkraut) + sauerkraut and Flammulina velutipes
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Pickled pickles. It takes time. Generally speaking, a week is enough. Here, I use the simplest method - to wilt the mustard a little, rub it with salt, and then put it into a container for sealed fermentation. The water used is rice washing water. The pickled pickled pickles will taste crisper ~ of course. The effect is similar when the glutinous rice flour is mixed with water to replace the rice washing water. About the selection of containers. It is also an important part of pickled pickles. Generally speaking, it is better to choose ceramic urn and glass container. Do not use metal products. Because metal contact with pickled vegetables for a long time. It is easy to have chemical reaction. The rust produced dissolves into the vegetables. It is harmful to human body after eating. In addition, pay attention to that the container must be cleaned. It must not be stained with a drop of oil. If this step is not handled properly, the whole process will fall short. Pickled pickles. A glossy tan. An appetizer. Especially hook people. I'll take it with Flammulina mushroom. It's a simple stir fried dish
Cooking ingredients
Cooking Steps
Step1:Let's make pickles first. Let's put mustard in the sun for half a day. It's Dehydrated when it's on the surface. Sprinkle 2 tablespoons of salt on it. Rub it repeatedly by hand until the mustard surface is slightly water
Step2:Put the mustard in a clean sealed jar. Then pour in the rice washing water. Take a plastic bag and fill it with water. Put it in a sealed pot and press on the mustard. Seal the pot again. Marinate for about a week.
Step3:Wash the Flammulina velutipes and cut them into three parts; cut the pickled pickled vegetables into pieces; cut the hot millet into circles; cut the garlic into pieces for us
Step4:Pour oil into a hot pot. Stir fry the minced millet and garlic until fragrant. Stir fry the pickled vegetables for 23 minutes
Step5:Put Flammulina mushroom in the pot and fry until it is done. Add salt and oyster sauce and stir well
Step6:Deng Deng. Sour, crisp and tender sauerkraut, Flammulina velutipes
Step7:The sauerkraut and Flammulina velutipes in the dish are white and brown with a little red pepper. They are fresh but not monotonous. Roll with chopsticks. It's a full mouth. Pickles are crisp and sour, not very salty; Flammulina velutipes are smooth, fresh and crisp, very refreshing.
Step8:In the chewing room, the spicy taste sends out a gentle breath. It wraps around the tip of the tongue. It reverberates gently in the mouth for a few seconds, and then disappears. Even if it's just a bowl of vegetable, it's a great choice for dressing rice and noodles. It's sour, crisp and appetizing. The aftertaste is endless.
Cooking tips:1. Although pickles are delicious, we should pay attention to the right amount. 2. Some people may worry that pickled vegetables are only marinated for one week. The content of nitrite is high. It is not good for human body after eating. But in fact, if the amount is small, the impact will not be great. I really have concerns. I can wait until 2030. 3. Pickled pickles should be stored in a cool and dry place. There are skills in making delicious dishes.
