Spicy Mustard

Name: Spicy Mustard
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: (Water lump) 650g Kohlrabi; 25g Sugar; 1 piece fresh pepper; 1 piece Dried chili; 2 tablets ginger; 15g Soy sauce; 1 piece Aniseed

by Mom Nini

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A small pickle "spicy mustard" sold in the supermarket is best served with congee. In fact, this kind of side dish can be made by yourself at home, and it is very simple. The ground part of mustard greens is called Xuelihong, and the root of the underground part is called rutabaga. Pickling this root in brine is called water lump.

Ingredients

(Water lump) 650g Kohlrabi
25g Sugar
1 piece Fresh Pepper
1 piece Dried Chili
2 tablets Ginger
15g Soy Sauce
1 piece Aniseed

Spicy Mustard

1. Wash the pimple and cut it into thin slices

2. And then cut into filaments

3. Put it in water and wash 3-4 times to remove salt

4. Take out the control water and remove the water by hand

5. Shred ginger, shred fresh chili, and break dry chili

6. Add oil to the pot and fry it into purple

7. Pour in chili and ginger and stir fry for a fragrance

8. Turn to high heat, add water pimple silk, stir fry and stir well

9. Add sugar and light soy sauce and stir-fry until the sugar dissolves. After cooling, it can be stored in a non-water and oil-free container (preferably in the refrigerator). Take it with clean chopsticks.