The weather is cold and the delicious green leaf vegetables are rich. In winter, vegetables grow slowly, and their nutrition and taste are particularly thick. Among winter vegetables, various kinds of mustard greens with diverse varieties and unchan...
The weather is cold and the delicious green leaf vegetables are rich. In winter, vegetables grow slowly, and their nutrition and taste are particularly thick. Among winter vegetables, various kinds of mustard greens with diverse varieties and unchanging changes are the ever-low protagonists.
Hsinchu City Member Long Shuying, who has made good dishes in military villages, said: "When it comes to mustard greens, people usually think of sauerkraut, Fucai, dried plum, long-term vegetables, and even pickled vegetables, but in fact, sauerkraut is more worthy of everyone's recognition, because it is one of the representatives of dishes in the military village era, and it is very suitable for the current high price and heavy inflation."
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Member Long Shuying is an authentic villager's daughter-in-law. She has been influenced by Yun Nan's mother-in-law since she was young and has become a good chef. In the era when material resources were not abundant, every part of the ingredients must be fully utilized. What can be eaten, what can be processed and stored must be used as much as possible. The good habit of cherishing things and making good use of them has continued until now. Every winter, when cabbage is full of food, she will call the military villages to cook dishes at the service office.
"Carol cabbage" is a kind of mustard green. Generally, you can only see the heart of the vegetable leaf after removing the leaf and cutting the top buds in the market. What you are more unfamiliar with is the cut-off green leaf part, because it is usually reserved by familiar customers and is ready to make dishes. The most suitable state for making sauerkraut is the state where the top buds are in bud. If the flowers bloom and the phytochemicals transform into blooming energy, the sauerkraspberries will be greatly diluted.
In fact, as long as it is a cruciferous plant, it has more or less a odor, and the content of the buds in the mustard greens is particularly rich. I followed the production method orally described by the counselor of Long Shuying, and used the tender buds grown on the side of the mustard green on my heart to make the dish, which made my nose, eyebrows, and brain smoothly. When I reached the top, it seemed that stars were about to appear. The congressman said "very simple" and "very easy" without saying anything. It took less than three minutes to complete it from heating to flask. The dishes are really easy to make, and they can be eaten in one meal and the next meal.
{twenty three} {twenty four} The counselor's method of cooking is to dry without adding flavorings. Wash the mustard leaves clean, pour the whole dish and dry it until there is no water on the surface. Cut the whole leaf into small pieces, put it in the hot pot and mix it. When your palm feels hot above the leaf, turn off the heat and cool down, put the vegetable into a clean glass jar, and place a clean kitchen towel on the bottle to absorb the steam caused by the temperature. Finally, twist the bottle and seal it for 5 or 6 hours to have a heavy smell. Take out the portion you want to eat for the meal, add your favorite flavoring ingredients, such as salt, vinegar, sugar, sesame oil and spicy oil, and stir-fry, or stir-fry to open your stomach and nourish your food.
The sausage is like life, the secret is "breathing, not ripe". It is difficult to be young and vigorous. When you are old, how much energy and time does who have the energy and time to go and play! Keep the vegetables half-cooked, and the maturity is most impressive. Once it turns into fast-fried vegetables, high-temperature and hot vegetables, less savory and more bitter, it is called the taste.
I tried to make the refueling and salt version at the same time. First, add a little oil and salt to the hot pot, and the steps are the same. I put it in the jar at noon and seal it, and took it out for dinner, which made me feel snot snotted. According to my experience, the color of the dish in the bottle will become dim with time, and the smell can last for a long time. We recommend that you still make small quantities regularly and enjoy the dishes that are both good in color, fragrance and taste when you finish the meal.
What if I haven't finished eating it for a while? "You can mix edamame with edamame, or stir-fry with dried beans or slices of meat, or even add meat to wrap it into sausage ……" Long Shuying's mouth changed several dishes of the same-scene dishes, and each dish tasted delicious. She said with emotion: "When I was young, I didn't understand why adults wanted to bring back the cheap tails. Now when I taught everyone how to cook, I realized that the hardest thing to pay was the cherished intention that year."
"People who have experienced war will especially cherish their low-key daily life and are grateful." When she said this, she suddenly choked up and choked up. …… choy was a dish that would inevitably cause sensation and purity.
