Dry pickled mustard
By VicentaLakin
"Pet pickles" is a major cooking feature of the northern food, which tastes good when it's finished. The cooking of pickles can be divided into two categories: steaming and pancreas, generally requiring a great deal of skill and skill, with several large spoons running through it, which, because they are more likely to burn themselves, require not only that the raw materials in the pot be made up, but also that the soup be splattered, which is usually used as a basic operating technique to shake the fried spoons and spoons, but not to stir and flip with the spoons. However, there is no need to be so strict at home that it can be made either by steaming or by boiling juice, in the same shape and taste. Today we will produce a simple culinary culinary “dry berry mustard”, as follows:
Recipe Recommendations
- tender kale 350 grams
- evaporated scallops 25 grams
- scallion white 15 grams
- refined salt 5 grams
- white sugar 5 grams
- MSG 2 grams
- water starch appropriate amount
- cooking oil appropriate amount
- qingshui appropriate amount
- salty and fresh
- grilled
- ten minutes
- simple
Steps for Dry pickled mustard
1
Tore a hand to the back of a pre-evaporated dry beak。
2
Tore a hand to the back of a pre-evaporated dry beak。往开水锅中放入盐、糖、味精和少许油。
3
It's a mustard burn。
4
The fire in the frying pan is injected with the right amount of cooking oil into the onions。
5
Then get the fried onions out。
6
A small amount of salt, sugar, fine taste is injected into the pot。
7
It's good, but it's good。
8
And then we're going down to the hot mustard and we're going to make it for 10 seconds。
9
Dried Beth into the soup juice in the pot。
10
It's a bit of a bad idea。
11
We'll just have to pour the mustard on the plate when it's pasted。
12
This dish is finished。Dry pickled mustard Make Tips
Characteristics of this dish: The vegetables are green, delicious, simple to make, nutritious and healthy.
Warm reminder;
1. Hairdressing method of the scallops: Wash the scallops and place them in a bowl, add onions, ginger, Shaoxing wine, and a little water, preferably without the scallops, and then place them in the cage and steam for 15 minutes. The soup of steamed scallops is very delicious, so don't throw it away. Make grilled vegetables and add the scallop juice to taste more delicious.
2. The kale must be tender, and the older ones must be peeled. Don't cook the kale too long when boiling it, it's only delicious if it tastes crispy.
3. The taste of frying the scallion oil with chives is relatively light. Otherwise, if the aroma of the scallion is too strong, it will overshadow the umami of the scallops. Therefore, it is best to use chives white to make this dish.
This simple home-cooked dish "Grilled Scallop and Broccoli" with a large fried spoon is ready for your reference!
Warm reminder;
1. Hairdressing method of the scallops: Wash the scallops and place them in a bowl, add onions, ginger, Shaoxing wine, and a little water, preferably without the scallops, and then place them in the cage and steam for 15 minutes. The soup of steamed scallops is very delicious, so don't throw it away. Make grilled vegetables and add the scallop juice to taste more delicious.
2. The kale must be tender, and the older ones must be peeled. Don't cook the kale too long when boiling it, it's only delicious if it tastes crispy.
3. The taste of frying the scallion oil with chives is relatively light. Otherwise, if the aroma of the scallion is too strong, it will overshadow the umami of the scallops. Therefore, it is best to use chives white to make this dish.
This simple home-cooked dish "Grilled Scallop and Broccoli" with a large fried spoon is ready for your reference!