Beijing style dish: Mustard(jing wei xiao cai jie mo dun er )

Beijing style dish: Mustard

Introduction:

"Mustard mound is a typical common people's dish. Chinese cabbage is on the market. When the new year is approaching, many housewives who pay attention to Beijing taste have to make mustard. Chinese New Year's food is greasy. For a change, mustard mound is the best. It's refreshing, sharp and greasy. Many people like it. Moreover, mustard duner is a must have cold dish in the old Beijing New Year's Eve dinner, which is known as the chief of cold dishes. The attraction of mustard duner is the "Chong Wei Er", which makes people shed tears and can't close their mouth! It is popular in winter and early spring. When eating it, you should use clean chopsticks to clip out the mustard mounds one by one, put them on a small plate, and pour some original soup. It tastes sour, sweet, crisp, spicy and fragrant. It's very refreshing to drink a mouthful of the original soup. After eating greasy food, eating mustard pier not only changed the taste, but also made it comfortable and pleasant! Generally, it takes about two or three days to make mustard duner. Today I'd like to share with you a quick version of one-day edible mustard duner. "

Production steps:

Step 1: put the mustard powder in a bowl.

Step 2: add hot water to make a paste.

Step 3: cover with plastic wrap, sit in hot water and keep warm for 5 minutes, waiting for the mustard flavor to evaporate.

Step 4: peel off the outer side of the cabbage, take the middle part of the cabbage core and cut it into 5cm long segments.

Step 5: boil a pot of water on the fire, do not turn off the fire, take a cabbage pier into the colander, boil in boiling water for about 30 seconds, remove and drain.

Step 6: roll it up and put it in a clean casserole.

Step 7: spread a layer of mustard paste on the cabbage mound.

Step 8: Sprinkle with sugar and salt.

Step 9: pour the right amount of white vinegar.

Step 10: prepare two larger leaves and blanch them.

Step 11: blanch the watered vegetables and cover them with mustard.

Step 12: cover the casserole and eat it the next day.

Materials required:

Chinese cabbage: 200g

Mustard powder: 50g

Sugar: 10 g

Salt: 3 G

White vinegar: right amount

Note: the best use of casserole, casserole insulation is better. Finally, cover the leaves to keep warm. The amount of mustard powder and white vinegar sugar salt can be adjusted according to your own taste.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jing Wei Xiao Cai Jie Mo Dun Er