Chinese Food
Scalded mustard and sauerkraut
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After the festival, you always need some light dishes to balance. Sometimes you can buy a green vegetable at random. Boil it in boiling water and pour on any condiments you like. On the contrary, it highlights the original taste of the ingredients. There is no juice or sauce. It's more tender and crisp.
Cooking ingredients
Cooking Steps
Step1:Wash the mustard. Remove the old roots and leaves.
Step2:Put water in the pot. Add sugar, salt, baking soda and a few drops of cooking oil after boiling. Then put in the kale. Blanch until it's ripe, then remove and set.
Step3:Cut the onion and ginger into thin shreds and put them on the scalded mustard.
Step4:Heat the cooking oil (about 2030ml). Bring it to 80% heat. Pour it directly onto the shredded onion and ginger.
Step5:Then pour in some steamed fish and soy sauce.
Cooking tips:1. Tips for baking soda - there are the following points to pay attention to when boiling materials. Although it is not a particularly difficult thing, it will also have some impact on the vegetables. For example, we all know that boiling materials need to be boiled in an underwater pot. In fact, some materials need to be boiled in hot water. When the water is not boiling, put the materials into the pot. You can make the materials dip in the water and boil them for a while, and then pull them out after breaking the raw material. Such materials include stomach tips, pork loins and other internal organs. The raw materials such as seafood and vegetables can be blanched in boiling water. However, when blanching leafy vegetables or vegetable raw materials, you can put some baking soda in properly. The color of the blanched products will be greener and more colorful. But I don't like baking soda. For some meat materials, you can add some onion and ginger or cooking wine when blanching to remove the peculiar smell. 2. Mustard mainly eats its stem, so it's better to choose the thick and short stem
