Mustard Duner
Mustard Dun 'er, a traditional snack in old Beijing. There is an old Beijing hot-boiled mutton near my home. It is cooked by authentic Beijingers and tastes great. The old man recommended Mustard Dun to me and said that I must try it. Alas, as a foodie, I didn't resist the temptation. When I got home, I started searching online for methods. The first time, I failed. I finished it was bitter. At first, I thought it was a short time to marinate, but after almost half a month, I ate it was still bitter. In the end, it ended in failure; Two days ago, I saw cabbage in the refrigerator and mustard left over from the last time I made it. I had to try it again, and finally it worked, haha.
Recipe Recommendations
- cabbage appropriate amount
- rice vinegar mustard
- white sugar appropriate amount
- slightly spicy
- fresh
- half an hour
- simple
Steps for Mustard Duner
1
All the materials needed
2
Cut the cabbage into large pieces, only the part of the pepper, and the leaves can be fried and eaten
3
The cabbage is separated and tied with string into small piles
4
Place the mustard powder in a bowl, blanch it with boiling water, then cool it in cold water
5
Put the cabbage mound in a colander, then use a spoon to pour hot water on it, pouring it three or four times. Never cook the cabbage in water, as the cabbage will not be chewy.
6
Place the hot cabbage in an oil-free container and coat it with cooled mustard powder while it is hot
7
Then spread a layer of white sugar on top
8
Drizzle with rice vinegar
9
The semi-finished mustard dumplings are ready and put in the refrigerator. They will be ready to eat in four or five days
10
When eating the finished mustard mound, pick it out with oil-free chopsticks, then pour it out to order soup, put some salt in it, and pour it on the mustard mound after dissolving. It tastes really good.