Old Beijing Mustard Duner

Name: Old Beijing Mustard Duner
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 700g Chinese cabbage; 100ml White vinegar; 150g Sugar; Some boiling water; 50g Mustard powder

by Love braised pork

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Mustard Dun'er has a Beijing flavor when you hear its name. It is a must-have in old Beijing New Year's Eve dinners. It is a traditional Beijing-style side dish. There are many dim sum and dishes lost in old Beijing, but the mustard dun'er is still preserved. One is that this dish is too characteristic, and the other is that the use of Chinese cabbage as raw material is universal. Mustard is an authentic common people's dish. When Chinese cabbage is on the market in winter, many families in old Beijing want to make mustard. Especially during the Chinese New Year, the food is greasy, and the taste is changed. The mustard ton is the best. It is refreshing and tasty, and it is quite popular with the old Beijingers. The mustard pier tasted spicy and burst into the nose, and couldn't wait for tears to flow out, but the mouth was crisp and sweet, which made people want to stop. If you like it, give it a try too, and add a distinctive and refreshing side dish to your Spring Festival family banquet.

Ingredients

Old Beijing Mustard Duner

1. First wash the cabbage and remove a few old leaves outside

2. Then cut three sections from the root, a section of 5 cm high is just right, don’t save the leaves for other use

3. Put the three sections of cabbage gang in a pot

4. Pour the boiled water on top of the cabbage gang, soak for 3 minutes

5. Then pour out the water

6. Pour a pot of boiling water on the cabbage help and soak for 1 minute, then pour the water out

7. Mix some cool boiled water with the remaining boiled water. The water temperature should be 70 to 80 degrees Celsius. Use the mixed water to make mustard powder and make it into a paste.

8. Take a suitable container and place a piece of cabbage gang at the bottom

9. Put a layer of mustard on the cabbage top

10. Put another layer of sugar

11. Then take a piece of cabbage gang and put it on top of the first one, apply a layer of mustard paste on the surface, and then sprinkle a layer of sugar, and so on.

12. Prepare a bottle of brewed white vinegar

13. Pour white vinegar on the cabbage that is placed at the end, and pour a little more to make sure that each cabbage segment can be poured.

14. Then put the lid on, put a small quilt outside, put it next to the heater, let it sit for two days, and you can eat it on the third day

15. When eating, use clean chopsticks to take out the cabbage section, and pour some original soup on it

Tips:
During the production process, all tools and containers must not be stained with oil, otherwise the cabbage will rot. And I think it’s best to lay these pieces of cabbage flat, otherwise the cabbage will easily fall apart after being blanched.