slightly spicy Recipe
BertramHoeger
Mustard Dun 'er has a Beijing flavor when it hears its name. It is a must-have at old Beijing New Year's Eve dinners. It belongs to cold dishes and is the chief among cold dishes. It is popular to eat in winter and early spring. Many snacks and dishes were lost in old Beijing, but mustard dumplings are still preserved. <br />First, this dish is too distinctive, and second, it is universal to use Chinese cabbage as raw material. Muemadun is an authentic common people's dish. Whenever Chinese cabbage comes on the market in winter, many fastidious families in old Beijing want to make Muemadun. Especially during the New Year, when you eat greasy food for a change of taste, mustard mound is the best. It is refreshing and liquid-tasting, and is very popular among old Beijingers. <br />In the past, the New Year's Eve dinner in old Beijing paid attention to "seeing the bottom in four seasons". The banquet consisted of four cool dishes (mustard dumplings, fried creeks, meat jelly, and colorful peanuts), four hot stir-fried (braised carp, braised sea cucumber with green onions, stir-fried shrimp, stewed squid dishes), four meat dishes (rice flour meat, four-xi meatballs, red braised pork hoops, twice-cooked pork), and four soup dishes (stewed three delicacies, dried milk soup, whole corn stewed, eight-treasure shabu), etc., to discuss the auspicious meaning of stability. <br />When eating, you should use clean chopsticks to pick out the mustard dumplings one by one, place them on a small plate, and then pour some of the original soup. The taste is sour, sweet, crispy, spicy and fragrant. Drinking a sip of the original soup will be heart-penetrating. The spicy flavor of the mustard that penetrates the nose makes people feel a lot happier. There are many big fish and meat in New Year's dishes. Eating mustard dumplings can clear the mouth. At this time, mustard dumplings have become a hot commodity. When making mustard dunes, you have to make more to prevent interruptions.
PriceEmard
During Spring Festival banquets, there are often some unfinished raw materials left at home for the sake of looking good. Many people ignore these minced meat and some raw materials before and after the knife, and always leave them to make them at will after the festival. In fact, these can make very good delicious dishes. You must not waste them at will or leave them for too long. You must take advantage of the freshness of the raw materials to make good dishes at your disposal. <br />For example, when cooking ribs for a banquet, the ribs are usually cut neatly, so that some shapeless shredded ribs of varying sizes will definitely remain. In fact, this is also a good ingredient, but if you cut these shredded ribs into smaller size and stir-fry them directly, it is also a very good dish for guests to eat. <br />Today, I used these leftover pork ribs to make a dish. I cut them into small pieces and stir-fry my famous exquisite stir-fry, which is called "Fragrant Stir-fried Bones and Bones". This dish is simple to make, but it tastes great and will definitely be welcomed by guests. The specific practices are as follows;
