Mustard in oyster sauce(hao you shui dong jie cai )

Mustard in oyster sauce

Introduction:

As soon as you see the word "Mustard", you may think of pickled mustard. In fact, it's not. It's a specialty around Peng village, Shuidong Town, Guangdong Province. It's also named "Peng village Mustard". Because of the special varieties and geographical and climatic conditions, Shuidong mustard has the characteristics of crisp and delicious, tender and no residue, fresh and sweet taste, and small planting. It is very popular in the market. It is a high-grade vegetable and has a good reputation in China's domestic market and international market. This mustard is very rare here. It's only sold in large supermarkets and large markets. The price is very expensive. What I bought is 15 yuan per kilogram. It's available in large hotels, and it's expensive. It's an improved version to your taste. Shuidong mustard also has a special fresh smell, which can increase appetite and help digestion. It also has the functions of clearing away heat and toxin, antibacterial and detumescence, can resist infection and prevent diseases, inhibit the toxicity of bacterial toxins, and promote wound healing. It is rich in vitamins, minerals and protein. In addition, it also contains mustard sugar. After being treated with water, the volatile mustard oil has a special spicy flavor. The protein contains a large amount of amino acids after being separated and cooked to produce a delicious flavor with excellent quality. It is warm in nature and pungent in taste. It can ventilate and appetize the stomach, benefit Qi and remove phlegm, and benefit the lung, spleen and stomach. It has a certain health care effect. "

Production steps:

Step 1: Ingredients: mustard 400g salt oyster sauce 20g wolfberry 5g sesame oil 2G water starch

Step 2: wash the mustard leaves from the middle

Step 3: when blanching

Step 4: add a few drops of vegetable oil and salt and cook for about 2 minutes,

Step 5: fish at least in the plate

Step 6: soak wolfberry in cold water

Step 7: mix starch evenly with water

Step 8: add water to the pan, add oyster sauce and stir well with a spoon

Step 9: add a little water starch and thicken it

Step 10: add a little Lycium barbarum salt, bring to a boil over low heat, turn off the heat, add a little sesame oil to make the sauce glossy. Pour the sauce on the mustard

Materials required:

Shuidong mustard: moderate

Wolfberry: moderate

Salt: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Starch: right amount

Note: mustard has a bitter taste. When blanching mustard, add a few drops of oil and a little salt to make mustard green. When making sauce of oyster sauce, use clear water to disperse the oyster sauce. Boil it slowly and patiently. If the heat is too big, it will stick to the pot easily. Add a few drops of sesame oil after cooking the sauce to make the sauce have a beautiful luster

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Shui Dong Jie Cai