Chinese Food
Braised shredded mustard
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This is the classic dish of this season that my mother-in-law learned from her when she was alive, because mustard head is the best to eat at this time. Cold and prevention of cold are both miraculous. A choking seven orifices are transparent feeling.
Cooking ingredients
Cooking Steps
Step1:Wash mustard head and peel it. I have a large amount because I also want to give it to old people and friends. It's enough to eat one by myself.
Step2:Slice firs
Step3:Back cu
Step4:Here are four mustard heads. Three jin. The hands are all cut sour. Actually, it's OK to wipe the silk. I'm used to cutting.
Step5:Add more salad oil and peppe
Step6:When the oil is hot, replace it with medium fire and then add shredded mustard. The fire will make it bitter. Stir fry until it's half done. It must not be fully done. Half cooked is soft. No longer edge; fully cooked is transparent. It's not spicy. Don't put salt.
Step7:When it's hot, it will come out and be compacted. Close the lid and put it in the fridge. Eat it tomorrow. Or do it in the morning. Don't open the lid half way. It's choking to turn it on in a few hours. When eating, take out some vinegar, salt and sesame oil and mix well. It's appetizing and refreshing. A big box in the fridge will last four or five days.
Cooking tips:There are skills in making delicious dishes.
