Stir-fried Pickled Mustard Greens
1.
Wash the mustard bumps.
2.
Peel off the skin.
3.
Shred and add salt, mix and marinate for more than 6 hours.
4.
After marinating, squeeze out the juice forcefully, so that a large part of the mustard's spicy and astringent taste can be removed from the mustard greens, and most of the salt is left in the squeezed out juice. The marinated vegetables will not be very salty.
5.
Put the dark soy sauce, light soy sauce and sugar into a pot and boil on a low heat. This will melt the sugar and stimulate the flavor of soy sauce.
6.
Let cool, add rice vinegar, or some five-spice powder.
7.
Add shredded mustard and mix evenly.
8.
If you don’t like the soy sauce that is too strong or you like the light color, you can reduce the amount of soy sauce to 5 grams, and the other recipes remain the same. I marinated two at the same time, and the light-colored one also added some chili powder.
9.
Put it in an airtight jar or bottle. You can eat it after marinating for a day. The bottle is sealed and compacted when filling, and it can be stored for a long time without breaking.
10.
This is shredded mustard greens in two shades that have been pickled for a day.
11.
When eating, take the required amount, add coriander, chili oil and sesame oil to mix it to taste better.
12.
The tossed mustard greens have a crispy taste, and the sauce has a sweet aroma. The sweet and sour sauce is very delicious.
Tips:
After marinating with salt, try to squeeze out the juice as much as possible, so that the peculiar smell of mustard greens can be removed to the greatest extent, and it is also easy to taste in the next step, and the finished product will not be very salty. This is also the secret to eating in one day.
