Chinese cabbage with mustard

Chinese cabbage with mustard

Raw materials for making mustard and Chinese cabbage mound:

500 grams of Chinese cabbage, 10 grams of sugar, 100 grams of mustard, 5 grams of white vinegar, 20 grams of refined salt, 10 grams of sesame oil.

The processing steps of mustard cabbage mound are as follows:

1. Wash the Chinese cabbage, remove the tail, cut the root into 4cm long pier, and blanch it in boiling water, then control the water for use.

2. Put the mustard in a bowl, boil it with boiling water, and stir it in one direction. At the same time, add vinegar, salt, sugar and sesame oil.

3. Spread the mustard juice on the cabbage mound, put it on a plate, put a button on the top, put it in a warm place in the house, take it out the next day, put it on the plate, and you can eat it.

The characteristics of mustard Chinese cabbage are as follows

This dish is crisp, tender and refreshing. It is sweet, sour and spicy. It has the effect of relieving greasy and ventilating. It is a seasonal delicacy in winter and spring

Attention should be paid to when making mustard cabbage mound

When blanching Chinese cabbage, in order to keep it in the pot, it's better to tie it with thread in advance to keep the beauty of the finished dish.

Chinese cabbage with mustard

This dish is crisp, tender and refreshing. It is sweet, sour and spicy. It has the effect of relieving greasy and ventilating. It is a seasonal delicacy in winter and spring.

essential information

Chinese cabbage with mustard

Beijing cuisine

[taste characteristics]

Raw materials

Chinese cabbage 500g, sugar 10g, mustard 100g, vinegar 5g, salt 20g, sesame oil 10g

Production process

1. Wash the Chinese cabbage, remove the tail, cut the root into 4 cm long pier, put it into boiling water and blanch for a while, control the water and set it aside.

2. Put the mustard in a bowl, boil it with boiling water, and stir it in one direction. At the same time, add vinegar, salt, sugar and sesame oil.

3. Put the mustard juice on the cabbage mound, put it on a plate, put a button on the top, put it in a warm place in the house, take it out the next day, put it on the plate, and you can eat it. Note: when blanching Chinese cabbage, in order to keep it in the pot, it's better to tie it with thread in advance to keep the finished dish beautiful.

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