Beijing-style Side Dishes---mustard Duner

Name: Beijing-style Side Dishes---mustard Duner
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chinese cabbage; 50g Mustard powder; 10g Sugar; 3g salt; Some White vinegar

by West Horse Gardenia

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mustard pier is an authentic common people's dish. Chinese cabbage is on the market, and when the Chinese New Year is approaching, many housewives who pay attention to Beijing's taste will make mustard pier. The New Year's Eating is greasy, and if you change the taste, the mustard ton is the best. It is refreshing, tasty, and relieves greasiness, many people like it. And mustard dun'er is a cold dish that must be found in old Beijing New Year's Eve dinners, and is known as the chief of cold dishes. The allure of Wasabi Dun'er is this "Chongwei'er", which makes people shed tears so happily that they can't close their mouths! It is popular in winter and early spring. When eating, use clean chopsticks to pick up the mustard piers one by one, put them in a small dish, and pour some original soup. The taste is sour, sweet, crisp, spicy, and fragrant. Drinking a sip of the original soup is so cool, and the spicy flavor of the mustard nose is immediately refreshing. After eating greasy food, eating mustard ton has not only changed the taste, but the comfort and comfort is incredible!

Generally, it takes about two or three days to make mustard dun and eat it. Today I will share with you a quick version of mustard dun that can be eaten in one day. "

Ingredients

Beijing-style Side Dishes---mustard Duner

1. Put the mustard powder in the bowl.

Beijing-style Side Dishes---mustard Duner recipe

2. Add some hot water to make a mustard paste.

3. Cover with plastic wrap, sit in hot water and keep it warm for about 5 minutes, and wait for the mustard flavor to slowly evaporate.

4. Peel off the outer side of the Chinese cabbage, take the middle part of the heart, and cut into 5cm-long sections.

5. Boil a pot of water on the fire, without turning off the heat, take a cabbage pier and put it in a colander, boil it in boiling water for about 30 seconds, remove it and drain.

6. Roll into a roll and put in a small clean casserole.

7. Spread a layer of mustard paste on the cabbage pier.

8. Sprinkle with sugar and salt.

9. Pour an appropriate amount of white vinegar.

10. Prepare two larger leafs and blanch them in water.

11. The blanched cabbage leaves are covered on the mustard mound.

12. Put the lid on the casserole and serve on the second day.

Tips:
It is best to use a casserole, as the casserole has better heat retention. Finally, the vegetable leaves are covered to keep warm.

The amount of mustard powder and white vinegar, sugar and salt can be adjusted according to your own taste.