New Year Banquet Dishes—take Tou Cai

Name: New Year Banquet Dishes—take Tou Cai
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mustard; Some Chicken breast; Some Shiitake Mushrooms; Some carrot; Some egg; Some garlic; Some chili; Some shallot; Some oil; Some salt; Some Soy sauce

by Freshness of water

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

During the New Year, there will always be some delicious delicacies with beautiful meanings at home! Today, I created a new year banquet delicacy that is ready to eat and to please! I gave him a very good name, and the name must be thankful for the inspiration given to me by mustard.

Why is it called Zhatoucai? Therefore, the dish is made of mustard tuber wrapped in three-color silk, squeezed and pierced, mustard head, and pierced color head. At the annual banquet, the first lottery of the coming year, that is, the first lottery, means that the new year will have a good start, and everything will go well~!

This dish uses the fragrant Wujiang mustard tuber, wrapped in nutritious and tender chicken breast meat, topped with mushrooms and egg skins, topped with chili oil, and tastes fresh and fragrant. People have a long aftertaste. An appetizer worth trying, with a festive meaning~! "

New Year Banquet Dishes—take Tou Cai

1. Prepare the required ingredients.

New Year Banquet Dishes—take Tou Cai recipe

2. Wujiang mustard tuber is best to choose the bigger head, so it's easy to slice. Wash the mustard head and cut into thin slices.

3. Boil the sliced mustard greens in boiling water, remove and drain for later use.

4. Cut chicken breasts and radishes into shreds. Marinate the chicken breasts with starch and dark soy sauce for 2 minutes. Remove the stems and soak the shiitake mushrooms for 5 minutes, drain and shred. Beat the eggs into a bowl, add an appropriate amount of salt, stir well, spread them into egg skins, and then cut into shreds.

5. Finely chop pepper and garlic. Clean some green onions and cut into sections. Take some green onion leaves and blanch them in hot water for later use.

6. Take a piece of mustard, put radish, shredded chicken, shiitake mushrooms, shredded egg peel on top.

7. Roll up the mustard from the edge, mouth down, and tie tightly with green onions.

8. The finished product is steamed in the steamer for 5 minutes, and it is best to wait for the water in the pot to boil before steaming. Take out the steamed mustard tuber and sprinkle chopped green onion on top.

9. Heat the pot separately, add oil, appropriate amount of salt (salt should be put less, because the mustard has a salty taste) and dried chili to burst the oil into red, add garlic and 50ML of water, boil it, and pour it on the mustard.