Spicy Stuffy Nose

Name: Spicy Stuffy Nose
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Mustard Head; a little pepper; a little Soy sauce; a little Vinegar; a little salt

by I am a happy pig

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Stir-fry the mustard to stimulate the spiciness in the mustard head and let it suffocate overnight to upgrade the spiciness.
This spiciness is the spiciness of mustard, which goes straight to the nasal cavity and is very swift.
This season is when eating mustard heads, buy one for about 1 yuan. "

Ingredients

1 Mustard Head
a little Pepper
a little Soy Sauce
a little Vinegar
a little Salt

Spicy Stuffy Nose

1. Wash the mustard head and trim off any uneven areas.

2. Cut into thin slices.

3. Then cut into filaments.

4. Pour the oil in the hot pan, add the peppercorns,

5. After the peppercorns are fragrant, pour in the sliced mustard greens and stir-fry quickly.

6. Stir-frying the shredded vegetable shreds slightly softens, this process is very fast, only about 2 minutes, I fried a medium-sized mustard head.

7. Pour it into the sealed fresh-keeping container prepared in advance, and cover it tightly immediately. If you are in a hurry, make it at night and eat it in the morning. If you extend the sealing time to 12 hours, it will be more nasty. When eating, add light soy sauce, vinegar, and a little salt.

Tips:
1. The effect of shredding with a knife is good, and it should be finely cut. (I did it twice, once with a wire grater and once with a knife.)
2. The frying time should not be too long. The vegetable shreds are slightly collapsed and soft. Pour it into the container immediately.
3. The container should be sealed.