Chinese Food
Sweet and sour mustard with shredded Silver
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The old taste of Chinese New Year's Eve - shredded mustard. It's a simple and memorable Chinese New Year's Eve. When I was a child, every family in Shanghai had to prepare a lot of cold dishes. There should be white cut chicken, smoked fish, glutinous rice and lotus root, jellyfish head in cold sauce, four Xi baked bran, fried shrimp in oil, red date and lotus heart, and sugar and vinegar and silver mustard. Sweet and sour mustard is a sweet and sour appetizer. It's also a greasy dish. So it's a very popular new year's vegetable. You can only see it in the market during the Spring Festival~
Cooking ingredients
Cooking Steps
Step1:Remove the old leaves from the shredded mustard. Wash and cut into sections. Drain.
Step2:Soak mushrooms, agaric and cauliflower in warm water in advance and wash them.
Step3:Remove the shell and root of the winter bamboo shoots and scald them.
Step4:Drain and shred.
Step5:Put a little oil in the pot. Stir fry the black fungus, mushroom and golden needle first.
Step6:Then stir fry the winter bamboo shoots together.
Step7:Stir fry the shredded mustard until it's soft and discolored
Step8:Add salt, soy sauce, raw soy sauce, sugar and vinegar. Cover. Turn to a low heat and cook for about 30 minute
Step9:When the soup is about to be dried, drizzle it with a little sesame oil and stir fry it out of the pot
Step10:Cool slightly and put into a sealed container
Step11:Sealed and refrigerated.
Step12:Just a fashion plate
Cooking tips:It is said that silver mustard is usually not cooked immediately after it is bought. It is better to put it for one or two days. It will be better to cook it again.
