A list of the contents of this article:

A complete collection of mustard practices, how to cook mustard is simple and delicious, and the nutritional value of mustard

Prepare spicy mustard mustard, salt, oil, pork, spring onions and chili powder. Cut the pork belly into small pieces, heat it in a hot pan and add oil. Fry the pork belly until it dries slightly. Then add shredded mustard and stir-fry, add a little salt and chili powder, sprinkle with chopped onions and serve. Steamed bean curd with minced mustard, minced meat, tofu, garlic, light soy sauce, edible oil, salt and chopped onions.

Pickling: put the sliced mustard into the basin, add the right amount of salt, according to the traditional pickling method, you can also add some chili powder, pepper powder and other seasonings to increase the flavor. Then rub it with your hands so that each piece of mustard is evenly covered with salt. Press: put the pickled mustard into the pickle jar or other sealed container and press hard to vent the air as much as possible, which is helpful to the fermentation and preservation of the mustard.

Make soup: mustard can be used to cook soup, with tofu, egg flowers, seafood, etc., made of mustard bean curd soup, mustard Egg & vegetable soup, etc., both simple and delicious. Mixed noodles: minced mustard, mixed with cooked noodles, and added appropriate amount of seasoning, such as soy sauce, vinegar, sesame oil, etc., to make mustard mixed noodles, which is a quick light meal. Making dumplings or steamed buns: chopped mustard and mixed with minced meat to add a special salty flavor as the filling of dumplings or steamed buns.

Prepare ingredients: wash the fresh mustard leaves and cut them into thin shreds, chopped garlic, ginger and red peppers and set aside. Add the right amount of cooking oil to the hot pot, and when the oil temperature rises to medium heat, add garlic and ginger and stir-fry to produce flavor. Next, add the minced red pepper and continue to stir well. Put the cut mustard leaves into the pan, season with a little salt, then add the right amount of chicken essence (optional), stir well.

How to make self-made mustard? How do you eat fresh mustard?

Ingredients: 1000 grams of fresh mustard, 10 grams of salt, 2 tablespoons of chili noodles, 8 grams of sugar, 1 tablespoon of monosodium glutamate, 1 tablespoon of 13 fragrances, 2 tablespoons of light soy sauce, 10 grams of liquor. Production methods and steps. Wash the mustard. Shred, mix with salt and marinate for 12 hours. The pickled shredded mustard is wrapped in cage cloth and dried. Put monosodium glutamate, chili noodles, light soy sauce, sugar, thirteen fragrance, liquor. Mix well.

Fresh mustard, dried chili, red pepper. Wash the impurities off the surface of the mustard, then cut the mustard into thin slices of uniform thickness. Stack the mustard slices and cut them into strips of uniform size with a knife to facilitate the taste. Prepare a bowl of water and soak the mustard in the water for 2 minutes, which can not only dilute the salty taste, but also soak out the sand inside.

Ingredients: mustard 400g, garlic 30g, bean paste 5g, ginger 5g, fat meat 20. Methods / steps: 400 g of tender mustard was peeled off and the old stem was removed, washed and sliced. Rinse 5g raw ginger and cut into foam. Wash 30g garlic seedlings and cut them into small pieces. Put 20g chopped fat strips in the pan. Stir-fry with a spatula for a while and stir-fry the lard. Add chopped ginger and warm house.

Answer # Collection # interview ask the advantages and disadvantages how to answer the best points? The rain clothes on the cloud are within the reach of 2023-08-28, the stars and the sea focus on all like to eat mustard do not have to go out to buy, can be made at home, clean and affordable, let's take a look. Ingredients: 1000 grams of fresh mustard, 10 grams of salt, 2 tablespoons of chili noodles, 8 grams of sugar, 1 tablespoon of monosodium glutamate, 1 tablespoon of 13 fragrances, 2 tablespoons of light soy sauce, 10 grams of liquor. Production methods and steps.

5000 grams of fresh mustard head, 1000 grams of edible salt, 150g of chili noodles, 25g of pepper noodles, 50g of pure grain wine. Production method: peel and wash pickles, wilt in the sun, marinate with pure grain, wine and salt for three or four days, remove and drain, mix pepper noodles, chilli noodles and pickles and seal them for 40 days. Characteristics: fresh, fragrant, crisp, tender, with the best food. Key points of making: (1) fresh mustard head should be used. (2) after installing the altar, it must be airtight.

Choose fresh ingredients: fresh mustard is the basis for making mustard. Choose mustard with thick leaves, bright green color and no diseases and insect pests, the taste of mustard pickled by this raw material is better. Cleaning treatment: rinse the picked mustard with clean water to remove soil and impurities. The mustard can then be cut into blocks of appropriate size for subsequent pickling.

The practice of mustard mustard (how to stir-fry it delicious)

1. Spicy mustard prepare mustard, salt, oil, pork, spring onions and chili powder. Cut the pork belly into small pieces, heat it in a hot pan and add oil. Fry the pork belly until it dries slightly. Then add shredded mustard and stir-fry, add a little salt and chili powder, sprinkle with chopped onions and serve. Steamed bean curd with minced mustard, minced meat, tofu, garlic, light soy sauce, edible oil, salt and chopped onions.

2. To make a delicious fried shredded pork with mustard, you need to prepare the ingredients first. The main ingredients include pork, mustard, ginger and garlic, as well as some seasonings, such as salt, chicken essence, cooking wine, light soy sauce and so on. When the ingredients are ready, you can start cooking in the pan. Cut the pork into shreds and marinate it with salt, chicken essence and cooking wine for a while to make the meat more tender and delicious. Next, cut the mustard into filaments and set aside. Mince ginger and garlic and set aside.

3, step 1 ingredients: 100 grams of mustard head, 300 grams of carrots, 10 grams of green onions, 5 dried chili peppers, 2 grams of ginger, 3 cloves of garlic and 3 shallot. Seasoning: 5 grams of edible oil, 2 grams of light soy sauce, 1 gram of chicken essence. Step 2: wash and shred the mustard head, soak it with clean water, rinse repeatedly to remove the salty taste and squeeze out the water. Step 3 shred carrots. Step 4 shred green onions. Step 5 shred dried chili. Step 6 shred ginger. Step 7 chopped garlic.

4. Wash the whole mustard bought in the supermarket with clean water. After soaking for three times, wait for the impurities on the surface of the mustard, then cut the mustard into shreds and continue to soak it with clean water (you have to change the water several times along the way). After soaking until all the salt of the mustard has disappeared, put the hot oil into the pan, pour the shredded mustard into the pan, and continue to stir-fry over high heat. Stir-fry until the mustard is slightly scorched, then add the right amount of soy sauce to the pan and continue to stir-fry to taste.

5. Mustard barbecued pork ingredients: barbecued pork 100g; mustard 100g; right amount of oil; a little salt; 1 tablespoon of cooking wine; a little chicken essence; a little sugar. Practice: pre-pickled and cooked barbecued pork slices. After the bag of mustard is poured out, pass through the cold water. Put a small amount of oil in the pan, heat it up and pour in the barbecued pork. Stir-fry over medium heat. Stir-fry the barbecued pork until it is out of oil, pour in the shredded mustard and stir-fry.

How to stir-fry mustard?

1. Fried shredded pork with mustard: shredded mustard and stir-fried together with shredded pork. You can add minced garlic, sliced ginger, chili and other seasonings to stir-fry. Fried tofu with mustard mustard: cut bean curd into pieces and stir-fry with mustard mustard. Seasonings such as garlic, spring onions and dried chili can be added. The fresh and tender taste of tofu is combined with the spicy taste of mustard mustard.

2. Stir-fried shredded pork with mustard: shredded mustard, stir-fried with the same shredded pork or chicken, minced garlic and sliced ginger can be added to increase flavor. Stir-fried tofu with mustard mustard: chopped mustard and chopped tofu can be fried together to add some chopped onions and chili peppers to increase the taste. Fried shrimp with mustard mustard: chop up the mustard and add shrimp when stir-frying. Add some minced garlic and bean paste to enhance the flavor.

3. Fried shredded pork with mustard is delicious. Ingredients: 1 bag of mustard, 1 piece of pork, 5 Lentinus edodes, right amount of spring onion, ginger and garlic, 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of wine, a little sugar, right amount of salt, right amount of edible oil. First cut the spring onions, ginger and garlic, wash the mushrooms and slice them, prepare the mustard, wash the pork and cut into shreds. Pour a little oil into the pan, then add the shredded meat, then fire, stir-fry until discolored, then serve.

4. Fried shredded pork with mustard and stir-fried mushrooms with mustard are delicious. The combination of fried shredded pork with shredded mustard has not only the crispness of mustard, but also the freshness and tenderness of shredded meat. This dish is attractive in color and rich in taste. The salty taste of mustard and the delicacy of meat set off each other, which makes people have endless aftertaste. In the cooking process, mustard can absorb gravy and become more delicious, while shredded meat adds a fresh flavor through the unique taste of mustard.

How to eat fresh mustard?

1. Mustard is generally used for pickling, fresh mustard can also be fried directly, the production method is also relatively simple, just wash the mustard and peel, and then cut the mustard into shredded or sliced mustard. Add spring onions, ginger, garlic, pepper and other seasonings to stir-fry the flavor and add seasoning.

2, how to eat fresh mustard stir-fried shredded mustard in fact, fresh mustard can not be pickled, directly fried to eat, the method is quite simple, and the taste is relatively moderate, crisp, tender and light.

3. Direct consumption: Fuling mustard is washed and cut into thin shreds or small pieces, which can be eaten directly as a side dish or rice dish. It is fresh, crisp and tender, can stimulate appetite, is a simple and quick way to eat. Mixed vegetables: Fuling mustard can be mixed with cucumber, tofu skin, kelp and other vegetables. Shred mustard, mix with other vegetables, add appropriate amount of seasoning (such as vinegar, sesame oil, salt, sugar, etc.), mix well and then eat.

4. Main ingredients: 50 grams of pressed lai and 50 grams of pork tenderloin. Seasoning: 500 grams of clear soup, 10 grams of cooking wine, 1 gram of monosodium glutamate, a little soy sauce. Shred the meat and mustard into a large bowl and soak in water.

Mustard winter bamboo shoots and mushrooms steamed Anhui fish need to prepare a fresh grass carp, some pork belly, some mushrooms, some winter bamboo shoots and mustard, as well as some seasoning and sesame oil. First wash the mustard, remove the salt, and then shred with pork, scallions, ginger, bamboo shoots and shiitake mushrooms. Cut grass carp into 1 cm wide pieces and put them on a plate. Stir-fry in the wok, add the base oil, shredded spring onions and ginger, shredded meat. Shredded Pork with Pickled Vegetable Soup this kind of food has been eaten by many people.

6. Barbecue: when roasting meat, Fuling mustard can be chopped and sprinkled on the meat, or pickled meat with mustard juice to increase the flavor of the barbecue. Seafood: Fuling mustard is paired with seafood such as shrimp and crab, which can neutralize the fishy smell of seafood and increase the freshness of dishes. Bean products: such as tofu, bean skins, etc., cooked with Fuling mustard, can absorb the taste of mustard and make bean products more delicious.

How to cook mustard?-the practice of mustard.

Ingredient: 1 head of vegetable. Excipients: 3 garlic, 1 ginger, 1 dried pepper. Prepare the first mustard. Cut mustard head into strips. Wash the mustard strips with clean water for three times, soak in cold boiled water for about 10 minutes, and season with salt. Cut the ginger into slices, slice the garlic, cut the dried chili into circles, and set aside. Put oil in the hot pot and auxiliary materials in the pot. Add the mustard sticks and stir-fry for a while and serve.

Press the stem with mustard after salting, remove part of the water, then add edible salt and appropriate amount of spices and seasonings (such as dried chili powder, pepper, fennel, Amomum, pepper, kaempferia, licorice, cinnamon, spirits, etc.).

Wash the whole mustard bought from the supermarket in clean water. After soaking for three times, wait for the impurities on the surface of the mustard, then cut the mustard into shreds and continue to soak it with clean water (you have to change the water several times along the way). After soaking until all the salt of the mustard has disappeared, put the hot oil into the pan, pour the shredded mustard into the pan, and continue to stir-fry over high heat. Stir-fry until the mustard is slightly scorched, then add the right amount of soy sauce to the pan and continue to stir-fry to taste.

Ingredients: mustard head 5, salt right amount, high liquor about 3 grams, pepper powder right amount, pepper powder a little, white sugar about 5 grams, minced pepper right amount. Clean the mustard head and cut it into small strips. Add the right amount of salt and marinate for about two hours. Grab a hand with both hands, squeeze out the water hard, squeeze several times repeatedly, and then add a little salt to marinate for a while, and then squeeze again.