[mushroom and mustard] recipe-Chinese Food-best chinese food recipes-cooking food

[mushroom and mustard]

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[mushroom mustard] is a traditional Chaoshan dish. It's made of big cabbage with a round shape. It's said that this mustard originated in Chaoshan area. I saw some supermarkets in Shenzhen even directly marked it as Chaozhou mustard. Winter is the harvest season of heart mustard. Chaoshan people will use it to pickle a large number of salted vegetables. Salted vegetables are indispensable in Chaoshan people's life. Porridge and vegetables are inseparable from it. In Chaoshan area, cabbage is pickled to make salted vegetables. It is mainly made of thick mushroom and mustard. I once read the introduction of this dish in Mr. Zhang Xinmin's Chaoshan taste. I feel that the traditional method is very complicated. Mustard even needs to be fried with soda water first. I'm afraid of trouble. It's complicated at first sight. I can't even think of frying. Besides, when I'm greedy, almost any Chaoshan restaurant can eat it. Until a few days ago, in my circle of friends, a native Chaoshan elder sister sun her [thick

Cooking ingredients

Cooking Steps

Step1:Chop pig bones into small pieces. Rinse them. Peel and slice ginger. Soak and wash scallops, shrimps and small mushrooms in advance. Wash and cut mustard into large piece

Step2:Put the pig bone under the cold water pot. Do not cover the pot. After boiling in high heat, turn the medium and low heat to continue cooking for 5 minutes or until the pig bone spits out pure blood water

Step3:Take out the pig's tube bone and wash it with warm water

Step4:Put the pig bone in the soup pot and add 3 pieces of ginger. Add enough water

Step5:Cover the pot. Boil over high heat, then turn to medium low heat for 1 hour

Step6:In the process of stewing pig bones, boil a pot of water and blanch mustard after boiling

Step7:Blanch mustard for about 1 minute. Remove and put it in cold water and soak it in cold water

Step8:After the bone soup is cooked, heat another pot, add a little oil, and saute the remaining ginger slices

Step9:Stir fry ginger slices. Put mushrooms in the pot to stir fry

Step10:Then put the scallops and shrimps into the pot and stir fry them

Step11:Remove the mustard from the cold water and put it into the pot. Pour in the pig bone and some bone soup

Step12:Cook until the mustard is soft and tasty. Season with salt.

Cooking tips:1. Mustard head is also called Baoxin big mustard. It's round and thick. It can't be replaced by ordinary mustard or other vegetables of the current season; 2. The pig bone is relatively greasy. The part with pig meat will be relatively less greasy; 3. The cooking time of mustard after it's put into the pot. See their own preferences. If you like crispy, you can cook it for a short time. If you like soft and rotten, you can cook it for a long time. There are skills in making delicious dishes.