White mustard
By VicentaLakin
The traditional practice of burning can flourish because it preserves the sweetness of vegetables. It's crucial that I bring my own juice here to share it with you, and I hope that you can teach them both
Recipe Recommendations
- kale 400g
- steamed fish oyster sauce half a tablespoon
- oyster sauce 2 tablespoons
- onion ginger
- salty and fresh
- cook
- ten minutes
- simple
Steps for White mustard
1
400G MUSTARD
2
Slice the fur with a small knife, remove the leaves, and baptize the salt water for 15 minutes. The first is the removal of possible pesticide residues. Second, because this type of vegetable with a small flower core has salt water to remove the worms that might be hidden inside
3
The water comes out and pours some oil into it so that the green colour of the cabbage can be preserved. The cabbage doesn't need to be hot for long. I'll be out of the water in two minutes. Don't pour the soup. It works
4
The key course of the gourmet is here: two to three spoons of pelican oil, plus an appropriate amount of steamed fish oil. We'd like to add more pelican oil so we don't need sugar and chicken。
5
The cooking soup that doesn't fall out is useful because it's sweet as it is, so it's added to the ingredients that mix the beet and sauce
6
When Tonga is inside, it has to be evened, because it's thicker, and if it doesn't spread, there'll be a more ugly piece of undisguised pelican on the dish
7
It's the same without the onions
8
Burn some oil in the pot, put down the ginger and onion and fry the onion
9
And then we're gonna mix it up in that bowl of soy sauce, because I'm gonna use the original soup, and I'm gonna have a lot of soy sauce, so we're gonna skip sugar and chicken。
10
Put the dishes on the plate, make sure the juices are even and scattered, and go on top of the set, and then some red peppersWhite mustard Make Tips
Personally, I think using the vegetable blanching water to make the sauce results in a very rich flavor. Some friends making poached greens directly pour oyster sauce and soy sauce over the vegetables, but this is wrong. All Cantonese restaurants soak the vegetables in plenty of sauce; this is the only way to get the flavor right, and it also looks much better. You guys can give this a try. Using a deeper, larger plate is better, as it allows the vegetables to soak in more sauce.