Chinese Food
Shredded mustard
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When I was a child, my mother would make mustard for my family at the end of autumn and the beginning of winter. A good mustard hot silk. A chopstick entrance. Immediately people will be full of tears. The mouth is wide open. Especially the nose. It's hard to describe. It's too hot. Even so, I can't help holding the second chopsticks. Now it's not going to be a lot for the winter. But it's always hot and unforgettable
Cooking ingredients
Cooking Steps
Step1:Wash the mustard head. Peel for later use.
Step2:Silk the mustard head. Be careful with your hands.
Step3:Put oil in the pot. Fry some pepper into the pot. Add shredded mustard. Turn it over several times. Add salt (this can be as little as possible. Don't be too salty). Stir for three or two times to turn off the heat. Bottling while it's hot. Leave it for one night. You can eat it the next day. Mustard will be hotter and hotter.
Cooking tips:When the mustard shreds are in the pot, they must be stir fried quickly. After salt, stir them for three or two times and turn off the heat. Because stir fried soft is not delicious. And I think the hard point will be more spicy. We must tighten the bottle cap and cover it. There are skills in making delicious dishes.
