Chinese Food
Shredded mustard
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It's the season when mustard comes to the market. When I was a child, it's necessary for every family in winter. Each family has its own way of doing it. I'll summarize that in recent years, each way is still the old local tradition. It's delicious and durable.
Cooking ingredients
Cooking Steps
Step1:Wash mustard pimples with steel wire ball. Air dr
Step2:It's so refreshin
Step3:Cut silk. It can't be too thin or too thick. In short, it's symmetrical
Step4:Cut five into a large basin. Then spread it out for several hours. I have been airing it all night. It's better to store it without water vapor
Step5:Sliced hot pepper. Sliced ginge
Step6:A bag of white rice vinegar. You can also use bottled white vinegar. I personally think this is cheap and affordable. It can better reflect the essence of this dish with good quality and low price
Step7:Heat the oil in the pot, stir the pepper, stir it up, take it out and throw it away. Just leave the pepper oil
Step8:Stir fried ginger, dried chil
Step9:Add a bag of white vinegar and bring to a boil. Add twice as much salt as usual (resistant to storage. Another is that vinegar is relatively salty) and stir evenly. Turn off the fire
Step10:Pour the dried shredded mustard into a clean (no water vapor. It's very important) large basin. Then pour in the ingredients and stir evenly
Step11:When it's hot, put it into a bottle to control dry water vapor. Why do you always emphasize that there should be no water vapor? Because raw water will go bad
Step12:Put the rest in the fresh-keeping box. Cover the lid for two days, then take it out and add some sesame oil or chili oil. It's even better if you can make salty leeks.
Cooking tips:You can use a peeler or a steel wire ball. I'm the latter. Because it tastes better and has skills in cooking.
