Shuidong Mustard Oyster Sauce
“When you see the word mustard, you may think of pickled mustard. In fact, this is not the case. This mustard comes from Peng, Shuidong City. Guangdong. A specialty around the village and named after this region, Shuidong mustard is also called "Pengcun mustard" due to its special variety and geographical and climatic conditions. Due to its small size, it is very popular in the market. high-end vegetable and enjoys a good reputation in Chinese domestic market and international market. This type of mustard is very rare here. It is only sold in large supermarkets and markets, and its price is very high. the price I bought is 15 yuan per kilo. This dish is available in major restaurants and hotels, and it is expensive. This is an improved version based on my own taste.
Shuidong mustard also tastes ufuck. Special fresh smell can increase appetite and help digestion. It also has the effects of clearing heat, detoxifying, antibacterial and reducing swelling. It can resist infections and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, and promote wound healing. and protein, plus it also contains mustard sugar. After hydrolysis, the volatile mustard oil produced has a distinctive spicy taste. The protein it contains is broken down to produce a large amount of amino acids, which are produced during cooking. delicious flavor and excellent quality. It is "warm in nature, pungent in taste, can stimulate appetite, promote qi and resolve phlegm, and has certain effects on the health of lungs, spleen and stomach."
< p>Ingredient details.Main ingredients
An appropriate amount of Shuidong mustard
One quaAppropriate amount of goji
Accessories
p>Appropriate amount of salt
Appropriate amount of oyster sauce
An appropriate amount of sesame oil
Appropriate amount of starch
Salty and fresh taste
Cooking technique
Twenty minutes elapsed< /p>
Normal difficulty
Steps for preparing Shuidong mustard oyster sauce
1
Ingredients: 400g mustard greens, 20 g salted oyster sauce 5 grams goji sesame oil 2 grams water starch
2
Wash the mustard leaves and cut them in the middle leaves
3
When blanching
4
Add a few drops of vegetable oil and salt, cook for about 2 minutes,
5
Drain at least on the plate
6
Soak goji in cold water< /p>
7
Mix the starch evenly with the water
8
Add water to the saucepan, add the sauce oyster and remStir evenly with a spoon
9
Add a little starch and water to make a fine sauce
10
Add Add a little salt to the goji, bring to a boil over low heat, then turn off the heat, add a little sesame oil, so that there is a layer of oil on top of the sauce, and the sauce will be bright. Pour the sauce on top. mustard greens and serve
little tips
Mustard greens taste a little bitter, but the bitterness is reduced by half after blanching them
When blanching mustard greens, add a few drops of oil and a little salt to give the mustard a green color
p>
When making oyster sauce, use first water to disperse the oyster sauce.
Turn on low heat and bring to a boil slowly and patiently. If the heat is too high, it will stick easily. pan.
After cooking the sauce, addadd a few drops of sesame oil to give the surface of the sauce a nice shine
How to prepare delicious fresh mustard greens and pickles
< p>The village Shuidong is an administrative village under the jurisdiction of Xiangjiaba Town, Shuifu Town, Zhaotong City, Yunnan Province. The urban and rural classification code is 220, which means it is a village. The zoning code is 530681101210 and the first 6 digits of the resident identification number is 530681. The zip code is 657800, the long distance area code is 0870, and the license plate number is Cloud C. The village of Shuidong is adjacent to Yongan Village, Dachi Village, Shuihe Village, Louba Village and Yingxin Community.Nearby Shuidong Village are tourist attractions such as Western Grand Canyon Hot Springs Scenic Area, Western Port of Shuifu, Tongluoba National Forest Park, Louba Ancient Tomb Site, Miao Huashan Festival, Louba Longan, Jinjiang specialties such as strange stones. , Zhaotong flavored pickles, lacquer wax, water-rich hot noodles.
How to make mustard pickles
Cold mustard pickles
Technology: Mixing
Taste: Homestyle
Time: <10 minutes
Calorie: low heat
Ingredients:
Cooking steps:
1. Wash the mustard buds and pickles, wash the fermented white garlic on them, because the room is hot, there is fermented fermented white in the pickled gherkins
2 First cut into thin slices< /p>
3. strips, try to finely chop the garlic
4. Chop the garlic
5. Put the mustard strips in a bowl, add the light soy sauce, sesame oil, minced garlic, vinegar, sugar, monosodium glutamate and sesame seeds Mix et the grated mustard pickles are ready. They are absolutely crispy. Girls don't like spicy food, it will be really crunchy. 6. If you can't eat it at once, add it to the Store it in an airtight container in the refrigerator and take it out when ready to eat.
Cooking Tips:
The mustard ravioli has already been sufficiently salted with salt water, so there is no need to add salt when mixing. Mustard buttons and pickles can also be fried with meat and eaten with porridge. It's absolutely delicious.
Technology: marinating
Taste: spicy
Time: Calorie: less calories Ingredients: Cooking steps: 1. Peel the fresh mustard leaves and set aside p> 2. Cut the mustard knots into shreds and put them on a plate 3. Add salt, light soy sauce,soy sauce, vinegar, chicken essence and chopped pepper with mustard knots and. mix well 4. The mixed mustard shreds can be eaten immediately, but they taste better after marinating for a day Cooking Tips: They have been cold for the past few days Now all the everyone tries to avoid going out as much as possible, but the vegetable market is still very busy Yes, no matter how cold it is, we still have to buy vegetables for dinner Haha, these days, I can see the road every day when I go to work. There are many Jerusalem artichokes and Jerusalem artichokes sold nearby. Radishes, green vegetables, etc. are sold nearby. are all used to make pickles in Doha. I bought some radishes a while ago and planned to dry them at home. However, the weather was not good and all the dried radishes rotted. cabbage these days I made sauerkraut at home, I don't know if it will work! Two days ago, I saw a lot of mustard balls being sold and everyone was buying them. I couldn't help but join in the fun. Mustard balls are very cheap this season, only 40 cents per pound. Take them home first and see. how to consume them! Actually, I have never made mustard ravioli before, but I had a cold mustard ravioli dish a few days ago. It tasted very good and was very popular, so we came up with the idea. I turned around and asked the chef how to make it, and mixed it when I got home. We couldn't make big pickles, so it would be nice to make small pickles! Buy a pot and wash it first, then you should use cold water (i.e. tap water), or use boiling water to let it cool before putting it in the pot (lA pot for boiling water cannot contain oil, which is very dangerous) (important). The amount of salt you add depends on how much water you have. It must be greater than the quantity of salt used for cooking. Then you can buy the hottest little peppers and you won't be afraid of an extra pound. be old, so it doesn't matter if you add a little more, add Sichuan peppercorns, and the next step will be even simpler. I usually soak white radish, mustard greens, ginger, jiaotou, Dahongpao and Jiangdou peppers (you want them to be tender, because the old ones won't be crispy after soaking), Chinese cabbage ( you need to soak it for a day, because it will not taste good after a long time, and do not soak the leaves), young garlic, carrots and small peppers (you can soak them at any time , becauseyou can use pickled peppers to saute, they are delicious).