Chinese Food
Wujiang pickle
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Pickled mustard tuber is commonly eaten at home. It refers to pickled and processed mustard tuber. This mustard is one of my family's favorite dishes. There are many ways to eat mustard. It's also good to eat, mix cold dishes, make seasoning and cook accessories. It can also be used as travel food and snacks. It's very convenient to cook with it. Now mustard tuber is more classified. The taste of small package is different. It can be eaten after opening. It is more convenient for processing and cooking. Pickled mustard was first found in Fuling, Chongqing, China in 1898. It was called Fuling pickled mustard. Its unique technology, exquisite ingredients, fresh, crisp and tender, long aftertaste, has always been listed as the best vegetable. Later, Zhejiang and other places had production, but Fuling pickle was the most important. Cuisines - Private dishes taste - light craft - stir fried-
Cooking ingredients
Cooking Steps
Step1:Raw material
Step2:Flour skin
Step3:Black fungus soaked well
Step4:Wash
Step5:Blanch with green and red peppers
Step6:Blanch the black fungus with water
Step7:Scald the blinds
Step8:Cut the raw material louver, green pepper, red pepper and black fungus into thick silk
Step9:Remove the shredded mustard
Step10:Stir fried shredded mustard in oil pot with Venetian blinds, green peppers, red peppers and black fungus
Step11:Turn over the pepper. Stir fry the sugar and vegetables
Step12:Put sesame oil on and you will be out of the pot
Step13:Hot oil po
Step14:Fry the flour skin into small cups
Step15:Stir fry shredded vegetables with pickled mustard and put them into a small cup fried with flour skin
Step16:You can serve.
Step17:Features - colorful, beautiful appearance, full fragrance, delicious and delicious.
Cooking tips:Tips: mustard should not be overdone. Because mustard has a high salt content, put it less. Don 't fry it for too long. It' s not good to make the pickle crisp. There are skills in making delicious dishes.
