Old Beijing mustard
By VicentaLakin
There's a bag of mustard powder, forgetting why it came back. I couldn't find the use until I saw the mustard. Although it was not the beginning of mustard powder, although the cabbage gang had never been treated as such, it might be useful to try it once, since it was not known what it was meant to do. Mustard dumplings, known for their long history, are said to be characterized by acid, sweetness, spicy, spicy, flaming. I'm curious, but I'm not trying. It's just that cabbage and mustard are all available, so little. There's a lot of mustard, it's sour, it tastes like that, but it's not as good as Sichuan。
Recipe Recommendations
- Cabbage Bangzi 200 grams
- mustard powder 30 grams
- white sugar 10 grams
- rice vinegar 30 ml
- salt 5 grams
- sweet and sour
- pickled
- several days
- simple
Steps for Old Beijing mustard
1
Material: 200 grams of cabbage, 30 grams of mustard powder, 10 grams of sugar, 30 milligrams of rice vinegar, 5 grams of salt
2
The cabbage is washed and scalded three times
3
Put it in cold water。
4
Pull it out, dry water。
5
On the bottom of the container a layer of mustard powder, salt, sugar and vinegar。
6
Layer by layer until all materials are exhausted。
7
Covered and sealed for two to three days。
8
Take it out。
9
Take a few pieces, wrong layer stack。
10
Roll up。
11
Cut in two。
12
On the plate, with mustard juice。Old Beijing mustard Make Tips
It is not advisable for the cabbage gang to burn with boiling water for too long to make it soft and affect the taste. The finished product is done according to its preferred size, cut or not cut。