milk-flavored pickled mustard
By BritneyHauck
milk-flavored mustard tuber has a strong milky aroma and a crisp taste on the outside and inside. Cut the irregular pickled mustard bumps into chunks. It has changed the shape of the dining table in the past where pickled mustard was often presented in threads. Soak in cold water for an hour to extract as much salt as possible from the pickled mustard as possible to prevent the vegetables from becoming too salty, and then steam in a steamer for many times to remove the raw flavor of the pickled mustard. Then wrap it in starch, egg liquid, bread bran, and fry it until it is made. When eating, you can sprinkle it with white sugar or dip it in ketchup. It tastes great.
Recipe Recommendations
- cheese slices appropriate amount
- corn starch appropriate amount
- egg liquid appropriate amount
- bread crumbs appropriate amount
- vegetable oil appropriate amount
- white sugar appropriate amount
- milk fragrance
- fried
- three-quarters of an hour
- ordinary
Steps for milk-flavored pickled mustard
1
Prepare the raw materials you need.
2
Remove the irregular shapes and skins on the four sides of the mustard tuber, take only the middle part, cut into regular squares of the same size, soak in clear water for about an hour, and change the water in the middle. (The removed leftovers can be used for other purposes).
3
Put the soaked mustard tuber into a steamer and steam for ten minutes to remove the peculiar smell of pickled mustard tuber.
4
Sprinkle a spoonful of white sugar into the pickled mustard tuber and grasp well to neutralize the salty taste.
5
Cut the cheese slices lengthwise from the middle with scissors into strips.
6
Take a piece of pickled mustard and roll it with a cheese stick.
7
Wrap it in dry starch to evenly coat the surface of the pickled mustard.
8
Then wrap the egg liquid evenly in the egg liquid, so that all the mustard tuber pieces stick to the egg liquid, including both ends.
9
Roll in the crumbs and cover them with crumbs.
10
Put wide oil in the frying pan. When the oil is 70% hot, you can add mustard sprouts to fry. (Use a waterless chopstick to insert it into the oil. There are small bubbles rising around the chopstick indicating that the oil temperature is up).