Mustard Salad(liang ban jie mo cai )

Mustard Salad

Introduction:

"The weather suddenly became warm, and the temperature suddenly rose by more than 10 degrees. It felt like summer. It's hot, so it's great to make salad. It may be a bit reluctant to position this dish as "taste in memory", but I really haven't eaten the cold dish made of mustard noodles for a long time, so I have to forget its taste. I haven't used mustard noodles to make cold dishes, because there is mustard oil in it, so this time I used mustard noodles to make cold dishes after consulting the old people at home. Although it's the first time, it still tastes good. It's a coincidence to think of mustard noodles. Once I ate a cold dish made with mustard oil, I suddenly thought of the cold dish that I used to cook mustard noodles with hot water to make it smell. The cold dishes made with hot water stewed mustard noodles have the feeling of spicy, choking, refreshing, and "tearful" and "painful and happy". Mustard oil concocted cold dishes to eat in the mouth fake, only spicy but not fragrant. It's hard to avoid tears when eating mustard. The countryside here calls Mustard "choking nose". You can imagine how comfortable it is after eating mustard. Here I'd like to introduce two small prescriptions for the treatment of "tears streaming all over the face". ① Respiratory therapy: when eating mustard, you should inhale through the nose and exhale through the mouth, because the pungent taste of mustard can reduce the pungent stimulation without passing through the nasal cavity (mustard can play a pungent and pungent taste when it is hot). 2. Baijiu Baijiu, a small cup of white wine, when eating vegetables, feel that the mustard can not control the pungent nose, spicy, then bow down the smell of Baijiu, can ease the "choking" pain.

Production steps:

Step 1: soak the vermicelli in water for about 2 hours.

Step 2: take a clean small bowl, pour in 2 tbsp mustard powder, pour in boiling water and make a paste.

Step 3: cover the small bowl with mustard paste tightly and simmer for 30 minutes.

Step 4: wash the spinach and rub the carrots.

Step 5: pour water into the pot, heat until bubbling, fill in the soft vermicelli, heat until the color is bright, and then take out the vermicelli into the water basin.

Step 6: take out the washed spinach in boiling water, and dry it.

Step 7: cut the vermicelli into proper sections and put them in a big clean bowl with spinach and shredded carrots. Transfer in 1 tbsp of soy sauce.

Step 8: sprinkle a little salt.

Step 9: pour in 2 tbsp of stewed mustard paste as you like and mix well.

Step 10: add sesame oil and mix well. If you feel too spicy, you can add a little vinegar to neutralize the pungent taste of mustard.

Materials required:

Mustard powder: right amount

Fans: right amount

Carrot: right amount

Spinach: moderate

Refined salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: 1. Use hot water above 70 ° C to make mustard noodles according to the ratio of 1:1, but don't use boiling water, otherwise it is easy to "scald" the mustard powder, cover it tightly and simmer for 30 minutes. 2. Mustard and flour according to the ratio of 1:1, mix well with water, wipe on the feet before going to bed, can cure cold phlegm.

Production difficulty: ordinary

Process: mixing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Liang Ban Jie Mo Cai