As the saying goes: Old Beijingers drank with mustard, while Shandong people used mustard paste to eat chicken. Tianjin people order mustard belly strips first when they go to restaurants, and Northeastern people taste mustard vermicelli.
As the saying goes: five flavors blend with a hundred flavors. Mustard has a unique flavor and is spicy. Regular consumption not only supplements nutrients and enhances appetite, but also strengthens the body.
This mustard dish is a major contribution to the seasoning of China food. Of course, when we talk about mustard dishes here, we mean cooking mustard, not using mustard as a seasoning in the meal. Using mustard to bring out the fragrance of the dish, it is clear and fragrant, with the characteristics of spicy but not dry, fragrant but not strong, and light but not thin. We northerners are really attached to mustard.
My family very likes to eat mustard vegetables. Every year, my mother-in-law grows some mustard seeds herself, collects some mustard seeds, and grinds them into mustard noodles herself to make cold dishes, or mixes vinegar and then uses them to dip them into dumplings.
Most of the time, I eat until tears fall, but I still keep eating in my mouth and enjoy it. It is really painful and happy.
mustard pork liver
Recipe Recommendations
- cucumber 1 piece
- onion 1 segment
- mustard 20 grams
- vinegar appropriate amount
- Jiang appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for mustard pork liver
1
Slice the cooked pork liver for later use.
2
Wash the cucumbers.
3
Shred cucumber and green onion for later use.
4
Pour the mustard into a small bowl.
5
In order to bring out the spicy smell of mustard, first blanch the small bowl with boiling water, pour the mustard into the small bowl, add 20 grams of boiling boiling water, and rinse off, cover and simmer for about 15 minutes.
6
Mix well vinegar, soy sauce, oyster sauce, white sugar, and sesame oil. Pour into a mustard bowl and continue to simmer for 3 minutes.
7
Pour the chopped cooked pork ears, shredded cucumber, and shredded green onion into a large bowl.
8
Stir well with the seasoning in the mustard bowl and serve.mustard pork liver Make Tips
Add soy sauce and oyster sauce, and it has a salty taste, so there is no need to add salt.