Sliced pork with pickled mustard
Introduction:
"It rained heavily this morning. The original plan for a day off was disrupted. There was no dry food at home. Suddenly I remembered that there was mustard, the meat was frozen, and the dried fungus... That's it. Today's lunch
Production steps:
Step 1: shred the meat, shred the agaric, shred the mustard and slice the scallion
Step 2: stir fry the scallion meat in oil pan until it is cooked, add soy sauce, color the meat, add wood ear silk, stir fry for a while, and then home pickle
Step 3: stir fry like this
Step 4: take out the pot and cook the noodles
Materials required:
Mustard tuber: 200g
Shredded meat: 200g
Auricularia auricula: 200g
Scallion: right amount
Soy sauce: right amount
Chicken essence: appropriate amount
Precautions: warm tips: 1. Mustard should be sealed and refrigerated in plastic bags or bottles. 2. Don't eat too much mustard because it has high salt content. Too much mustard can make people suffer from high blood pressure, increase the burden of heart, cause heart failure, edema and ascites. 3. There are many ways to eat mustard, such as food, cold dishes, seasoning, cooking accessories and travel food When making soup, add some mustard tuber, its taste is very fresh, there is a natural chicken soup flavor
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Lan Ren Cai Zha Cai Rou Si
Sliced pork with pickled mustard
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