Yellow Mustard Seasonal Vegetable Peel

Name: Yellow Mustard Seasonal Vegetable Peel
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 small handful Pull up; 1 carrot; 1 Chinese cabbage; 1 Cucumber

by Luo Shengtang

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Generally, I like to put mustard on skin jelly or anything else. Mustard and vinegar are a perfect match. Mustard oil is not good. It is too choking and has no fragrance. It is best to use yellow mustard powder to make it by myself, but I am in the supermarket. I didn't buy it, only yellow mustard sauce, which tasted just right.

Ingredients

1 small handful Pull Up
1 Carrot
1 Chinese Cabbage
1 Cucumber

Yellow Mustard Seasonal Vegetable Peel

1. Prepare all the ingredients; soak in hot water of about 70 degrees for dry peeling

Yellow Mustard Seasonal Vegetable Peel recipe

2. Cut the carrot and cabbage into small strips, cut the cucumber in half and remove the flesh, then cut the same into strips, and marinate them with a little salt; let the pot sit in water, add a little salt after the water is boiled

3. Put the carrots first, blanch them and add the cabbage gang, remove them after ten seconds, and decan the water; sprinkle over a dozen peppercorns while it’s hot, mix well and marinate (this step is best to advance a few hours, so that the taste is more concentrated.)

4. Pull the skin and soak it to drain the water. Pour out the salted water from the cucumber strips, pick out the peppercorns from the carrots and cabbage, then mix all the ingredients together, adjust the mustard with vinegar, and then add the crushed garlic, salt, and light soy sauce. , Sesame oil and a little sugar, mix well