In Linyi, the common small dishes in winter are stuffy dishes made with spicy bumps. It is an authentic farmhouse dish, and its mustard flavor is endless.
Chili bumps are a vegetable, the scientific name is mustard root, and they grow underground like radishes. But its shape is that there is a long fibrous root growing under the round ball, like a round radish, and it looks like a pimple. Moreover, it tastes spicy, hence the name spicy pimple. Spicy pimples are not as sweet and crispy as radishes raw, and they are not as fragrant as radishes after frying. However, pickles pickled with spicy pimples cannot be compared to radishes, so spicy pickles are popular pickles in Shandong.
This dish has an immediate and transparent effect on people with nasal congestion after a cold.
Characteristics: Green and white color, fresh and fragrant taste, crisp mouth, unmatched spicy air that runs straight to the forehead.
Yimeng steamed vegetables
Recipe Recommendations
- Jiang 1 block
- cooked sesame appropriate amount
- peanuts appropriate amount
- salt 1 scoop
- sesame oil appropriate amount
- slightly spicy
- mix
- half an hour
- ordinary
Steps for Yimeng steamed vegetables
1
Prepare materials. Peanut shells.
2
Wash and peel spicy pimples, remove excess hairs, etc.
3
Cut the spicy bumps into thin threads, the thinner the better, otherwise it will not taste like a stuffy dish.
4
Boil boiling water in the pot and cool it for a while. When it is about 70 degrees C, add spicy lumps and shredded lumps. Don't put them in boiling water to burn them.
5
Remove and add cold boiling water, immediately remove and drain for later use.
6
Put the peanuts in a pan, add water and salt, cook, and heat for about 10 minutes.
7
Remove the peanuts and let cool.
8
Cut the ginger into fine powder.
9
Put the shredded pimples, peanuts and shredded ginger into a bowl and stir.
10
Sprinkle in cooked sesame seeds.
11
Add salt and sesame oil.
12
After thoroughly mixing, place it in a sealed container. It will be spicy after 3 hours and will taste best after 3 days.Yimeng steamed vegetables Make Tips
You can also stir-fry the shredded spicy lumps, add chili oil, etc., with different methods. But whether it is blanching or frying, it should not be too long, and the water should not be too long, otherwise part of the spicy flavor will be removed and the flavor of the stuffy dish will be lost.