Cold mustard
By VicentaLakin
Mustard dumplings are traditional cold foods in old Beijing, but fewer and fewer people are able to do it, and many are produced every year at home and given to relatives and friends. Those who ate the food said it was good and asked about the practice, which was now well documented, in the hope that more people would understand the traditional cuisine。
Recipe Recommendations
- sweet and sour
- flavoring
- several hours
- ordinary
Steps for Cold mustard
1
Cabbage
2
Carrot slices, fragrance wash
3
Jealousy, sugar, mustard
4
Cinnamon
5
将Cabbage切成段，平整的码入盆中，Cabbage段之间的空隙，用散开的Cabbage叶和Cabbage帮填满
6
I'll put it on three floors
7
将刚烧开的热水淋在Cabbage上
8
2-3分钟后，将水倒出，将烫过的Cabbage放在阴凉处凉凉
9
Put mustard in the pot, burn it with boiling water, mix it up, then cool it in the shade
10
Then put mustard in the shade
11
将已经凉凉的芥末（重要！芥末一定要凉透了）和醋、糖、Cinnamon一起混合均匀
12
一定不要忘了放一勺Cinnamon
13
将胡萝卜、香菜均匀的码放在已经凉凉的Cabbage上（重要！Cabbage也一定要凉透了）
14
将调好的汁均匀的淋在Cabbage上，可以用筷子插出空隙，使汁渗透到下面
15
Finally, mustard dumplings are kept in the shade for two to three days。