Blanched mustard
Blanched mustard greens are my favorite vegetables. I must order them when I go to a tea restaurant. Later, I found out that the sauce poured on them would never be ordered again because they are more delicious~Oil consumption of Baihuo dishes' versatile seasoning sauce: steamed fish and soy sauce: water =1:2:2, add an appropriate amount of sugar, add a drop of oil in the pot, stir over low heat to boil, and pour it on the boiled dishes, which is simple and delicious~1. The mustard should be of uniform thickness. The root is green. There should be no white spots in the center of the root. This mustard is tender and tastes sweet. Pay attention to the leaves. Try to pick the leaves that are green without spots~2. Peel off the old skin from the root of kale to make it taste good~3. Oil consumption of Baihuo vegetables' versatile seasoning sauce: steamed fish and soy sauce: water =1:2:2, add an appropriate amount of sugar, add oil in the pot, stir over low heat and bring to a boil~
Step 1 . The materials are shown in the figure;
Step 2 . Remove the bad leaves of kale, cut off the old skin of the root with a scraper, and wash it for standby;
Step 3 . Boil a pot of water, drop a few drops of cooking oil, add an appropriate amount of salt, and add mustard blanch for one minute;
Step 4 . Take out mustard blue and put it on the plate;
Step 5 . Take a small bowl, add two spoons of steamed fish soy sauce, one spoonful of oil consumption, two spoons of water, an appropriate amount of sugar, and mix well to form a sauce;
Step 6 . Heat up the wok again, and add yidui cooking oil;
Step 7 . Pour in the sauce, boil over low heat, stir while cooking;
Step 8 . Pour the sauce evenly on the mustard~
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