Shredded pork with pickled mustard(zha cai rou si chuan tong de zha cai jian yan xin xian chang )

Shredded pork with pickled mustard

Introduction:

"Shredded mustard meat - [traditional mustard tuber] taste fresh and salt reduced. Traditional mustard tuber is gradually neglected, and people buy some ready-made ones in supermarkets. In fact, taking a little time to deal with pickled mustard is also a delicious family dish with less salt. I don't like salty dishes very much, especially the traditional pickles are salty enough. In the past, I often forget them. Sometimes I want to eat them and feel too salty. By chance, I still wanted to eat it. I tried this method several times. I think it's a good way to reduce salt. It's a common dish that I can use when I'm hungry when I put it in the refrigerator. Noodles in soup, dry noodles, mixed rice, steamed bread, steamed buns, bread... Too much. It's also convenient for adults and children to open the refrigerator at any time and heat up a little or eat like this. Therefore, this traditional family dish is made here

Production steps:

Step 1: Mustard

Step 2: wash the pickled mustard, cut it into shreds, put it in the water container, change the water for two or three times at the first time (the salt will be lost in the water, the water is very salty), soak it for two hours, and change the water every 20 to 30 minutes to reduce the salt.

Step 3: drain.

Step 4: raw pepper

The fifth step: pork shredded meat: salt, black pepper, soy sauce, rice wine order after mixing, sprinkle starch into a uniform mixing, refrigerators for 20 to 30 minutes to taste.

Step 6: start the oil pan.

The seventh step: pork shredded meat into the pot, stir fry in medium heat.

Eighth step: stir fry pork shredded meat until ripe. Add raw chili (hot pepper is not hot enough, add more).

Step 9: add the mustard and stir fry slightly.

Step 10: drizzle with soy sauce and continue to stir fry with sesame oil.

Step 11: stir fry until completely cooked, taste, color evenly (if not enough, seasoning by yourself, add more soy sauce).

Step 12: load it into the tray.

Materials required:

Mustard tuber: right amount

Pork shredded meat: moderate

Raw pepper: moderate

Edible oil: right amount

Sesame oil: appropriate amount

Rice wine: moderate

Soy sauce: right amount

Salt: right amount

Black pepper: right amount

Starch (Taibai powder: cassava powder)

If time permits, take time to remove the salt from the mustard tuber the night before, drain or soak the container (bowl) with water and put it in the refrigerator. You can cook the next day. (the pickled mustard here has almost no salty taste) 2: cool it after frying, cover it with plastic film or put it in the box, then put it in the refrigerator. It's better to use public chopsticks when you take them out. They can keep fresh and delicious for a long time and are not easy to rot (of course, it's better to eat them quickly).

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zha Cai Rou Si Chuan Tong De Zha Cai Jian Yan Xin Xian Chang