During the Chinese New Year, there are always some delicious food with beautiful meanings cooked at home! Today, I created a delicious New Year's banquet that can be served with meals and won prizes! I gave him a very good name, thanks to the inspiration given by pickled mustard.
Why is it called a head-on lottery? Therefore, the dish is made of pickled mustard tuber wrapped with three-color silk, squeezed and tied with Yiyin, pickled mustard tuber head, and tied with colorful head. Putting the first color of the new year at the New Year banquet means that the new year will have a good start and everything will go smoothly ~!
This dish is made with delicious Wujiang pickled mustard, wrapped in nutritious and tender chicken breast, paired with mushrooms and egg skins, and topped with chili oil. It tastes fresh and fragrant. The residual aroma of mustard and chicken surrounds the teeth, making people reminisce for a long time. It's an appetizer worth trying and means festive ~!
Get a head draw
By JerroldNolan
Recipe Recommendations
- slightly spicy
- skills
- ten minutes
- simple
Steps for Get a head draw
1
Prepare the required ingredients.
2
It is best to use Wujiang pickled mustard with a larger head so that it can be sliced easily. Wash the pickled mustard head and cut into thin slices.
3
Blanch the sliced mustard in boiling water, drain and remove for later use.
4
Cut the chicken breast and radish into shredded strips, marinate the chicken breast with starch and soy sauce for 2 minutes. Remove the stalks and soak for 5 minutes, drain and shred. Beat the eggs into a bowl, add appropriate amount of salt, stir well, spread out into egg skins, and then cut into shredded strips.
5
Chop the pepper and garlic. Wash the onions and cut them into sections. Take some of the onion leaves and blanch them in hot water for later use.
6
Take a piece of pickled mustard and place radish, shredded chicken, shredded mushroom, and shredded egg skin on top.
7
Roll up the pickled mustard from the edge face down and tie tightly with spring onions.
8
Place the finished product in a steamer and steam for 5 minutes. It is best to wait for the water in the pan to boil before steaming. Remove the steamed mustard and sprinkle with chopped green onion on top.
9
Heat up another pot, add oil, appropriate amount of salt (salt should be put less, because the pickled mustard is salty) and dried peppers burst into the oil and turn it red. Add garlic and 50ML of water to boil, and pour it on the pickled mustard that is taken out of the pot.