Spicy Mustard Shreds

Name: Spicy Mustard Shreds
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 12 kg Mustard Knots; 2 catties peanut; 1/2 a catty garlic; 1/2 a catty sesame; 4 taels Sugar; 3 bags Soy sauce; 1 bag Vinegar; 1/2 two MSG; 3 taels ginger; 2.5 taels Chili noodles; 4 taels Chili oil; 6 taels salt

by Jamie 3860942 Love Duer

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Late autumn is the season of abundance of winter vegetables. As the weather in the north turned colder, we saw stubborn mustard knots on the market. In my memory, the mustard greens pickled by the stalks are very delicious, so I asked for the secret recipe, so I decided to try it this weekend. After a round in the morning market, the mustard greens, peanuts, sesame seeds, and chili noodles were all purchased and purchased. Together with the existing ingredients at home, I was enthusiastic about doing things. Prepare for one night, busy all morning, work together. Family members and friends were full of praise and kept asking me for the formula. Of course, everyone should share the good things and publish them. You can read them carefully~

Spicy Mustard Shreds

1. Wash the mustard bumps and peel them

2. Rub it into silk with a wiper, stir in salt, and place it in a drain basin to remove the water from the mustard bumps. Marinate for 8 hours

3. The color of the mustard greens that have been removed from the water is darker

4. Peanuts cooked

5. Stir-fried Sesame

6. Put sugar in

7. A small amount of MSG

8. Mince garlic

9. Minced ginger

10. Stir in shredded mustard greens

11. Sprinkle with chili noodles

12. Pour soy sauce and vinegar. Chili oil drizzled on the chili noodles

13. Stir it well and you can eat it

Tips:
1. When choosing mustard greens, it is recommended to choose a medium-sized one with a smooth surface, so that it will save trouble.
2. The peanuts can be soaked in water before cooking, which can save cooking time.
3. When frying sesame seeds, heat the pan first, turn off the heat when frying, and keep stirring to prevent splashing and blackening of the paste. The roasted sesame has a compelling aroma and yellowish color.
4. If you can't eat spicy food, you can replace chili oil with pepper oil.