Saute in the snow

Saute in the snow

Introduction:

"Potherb mustard, also known as xuelihong and chunbulao, is the tender stem and leaf of mustard. It is warm in nature and sweet in taste. It has the effects of detoxification, detumescence, appetizing and digestion, warming and benefiting qi. For the treatment of sore carbuncle swelling pain, chest septum full stuffy, cough phlegm, gums swollen rotten, constipation and other diseases. Pickled potherb mustard has a special flavor and fragrance, which can promote the digestive function of stomach and intestines, increase appetite, and can be used to appetizer and help digestion. Pickled potherb mustard is a side dish with porridge and rice. It tastes fresh and delicious, suitable for all ages. "

Production steps:

Step 1: dry the fresh potherb mustard in a well ventilated place for a while to evaporate the water.

Step 2: Rinse potherb mustard and drain.

Step 3: prepare a larger basin and put a layer of potherb mustard in it.

Step 4: Sprinkle another layer of salt, and so on

Step 5: marinate for 3 days, turn it frequently in the middle, so that the spicy smell of potherb mustard volatilizes.

Step 6: put the pickled potherb mustard into the container and pour in the pickled soup. Take as you like.

Step 7: remove salt from pickled potherb mustard and cut it into pieces.

Step 8: add sesame oil and vinegar, stir well.

Materials required:

Potherb mustard: 500g,

Pickle salt: 100g,

Sesame oil: appropriate amount

Vinegar: moderate

Pickled pepper: right amount

Note: potherb mustard is already pickled, so do not add salty seasoning. If you like spicy food, you can add some pickled peppers.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh