Yimeng stuffy dishes(dong ji yang sheng xiao cai yi meng men cai )

Yimeng stuffy dishes

Introduction:

"In Linyi, the common dish in winter is the stuffy dish made of spicy pimples. It's a real farm dish, and its mustard flavor is memorable. Spicy pimple is a kind of vegetable, whose scientific name is root mustard. It grows underground like radish. But its shape is a long fibrous root growing under the ball, like a turnip, looks like a pimple, and tastes spicy, so it is called hot pimple. Spicy pimple is not as sweet and crisp as radish when eaten raw, and not as fragrant as radish when fried. However, pickled vegetables with spicy pimple can not be compared with radish, so spicy pickled vegetables are popular pickles in Shandong. This dish has an immediate effect on those with nasal congestion after a cold. Features: white color, fresh taste, crisp mouth, incomparable straight to the head of the spicy gas

Production steps:

Step 1: material preparation. Shelling of peanuts.

Step 2: remove pimples, skin and hair.

Step 3: shred spicy pimples, the finer the better, otherwise there is no taste of stuffy food.

Step 4: Boil the water in the pot and cool it for a while. When the temperature is about 70 degrees, put the spicy pimple into the pot. Don't scald it in the boiling water.

Step 5: take out and put in cold boiled water, immediately take out and drain for use..

Step 6: put the peanuts in the pot, add water and salt, cook, high heat for about 10 minutes.

Step 7: remove the peanuts and let cool.

Step 8: cut ginger into small pieces.

Step 9: stir the shredded pimples, peanuts and ginger in a bowl.

Step 10: Sprinkle with cooked sesame.

Step 11: add salt and sesame oil.

Step 12: after fully mixing, put it into a sealed container. It has a spicy taste after 3 hours, and the best taste after 3 days.

Materials required:

Spicy pimple: 1 (450g)

Ginger: 1 yuan

Cooked sesame: right amount

Peanuts: right amount

Salt: 1 teaspoon

Sesame oil: appropriate amount

Note: cut hot pimple silk can also be fried, put chili oil, etc., different practices. But whether it's hot or fried, it can't be too long, and the water time can't be too long, otherwise it will remove part of the spicy flavor and lose the taste of stuffy dishes.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dong Ji Yang Sheng Xiao Cai Yi Meng Men Cai