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"Said Wen" records this kind of vegetable, mustard and mustard. Perhaps its biggest feature is its bitterness! Many people dislike it as bitter. They don’t know the stems are fresh and refreshing when they are cooked. They are very appetizing when they are fried. It would be a pity if they don’t know how to eat. In the early days, the method of eating mustard greens was used. For example, in the "Book of Rites, Nei Ze", it was written: glutinous rice, spring onion, and autumn mustard. how is the taste? The journey of heaven and earth also tastes bitter mustard. Mustard greens have always been bitter.
There are many varieties of mustard, which are divided into leaf mustard, stem mustard, stalk mustard, sprout mustard, root mustard, etc. Mustard is a veritable "big family". Next, the mustard greens I will talk about are mustard greens for the stems. The leaves are pickled with mustard greens and eat more. The mustard greens for the stems are mainly fried. Mustard greens are mainly distributed in the south of our country, and different regions have different types of mustard greens eaten. Guangdong is dominated by leaf mustard, while in Jiangxi it is stem mustard.
In winter, don't miss this dish. It is on the market in large quantities, 2 yuan a catty, and it is delicious and nutritious. The price of mustard greens is second only to radishes and cabbage. They are one of the few low-priced vegetables. So when you encounter this kind of vegetables, don’t be soft. A plate of delicious and nutritious vegetables that can instantly open your taste buds, how can you miss it in winter?
has many varieties of mustard and it is grown in many areas, so there may be differences in the name. In some places, mustard is also called gai, which actually refers to a type of vegetable. Why do you recommend some mustard greens in winter? It contains vitamin A, vitamin B, vitamin C and vitamin D. It is very nutritious. If you like the taste, you can try this green pepper stir-fried mustard stem.
[Green peppers with mustard stems]
Ingredients preparation: 2 green peppers, 1 mustard stem, 2 garlic cloves, 1 g green pepper
Accessories: vegetable oil, salt, 2 spoons of light soy sauce, half a spoon of soy sauce, 2 grams of chicken powder
Process:
1. Rinse the green peppers, remove the pedicles, wash the mustard stems, and peel off the skin with a peeler. The skin is harder, and you can also use a knife.
2, peel the mustard stalks, cut them into slices, cut the green chilies in half, and then cut them into oblique pieces. This kind of pepper is very low in spiciness and is suitable for stir-fry with mustard stalks.
3. Put vegetable oil in the pot. After heating, add the minced garlic and sauté fragrant, then add the green pepper, then put the sliced mustard stems into the fire and start to fry.
4. After sautéing it until fragrant, add the sliced green chilies and stir fry together. When the color of the chilies becomes darker, you can season them. Add a little salt.
5, continue to stir fry over high heat, then add 2 tablespoons of light soy sauce and half a tablespoon of soy sauce, stir and fry it until evenly colored, then add 2 grams of chicken powder and stir it well.
6. After frying until it tastes delicious, turn off the heat and take it out. Find a plate to serve it out. A nutritious and delicious home-cooked dish, green peppers and mustard stems are made.
食刻tip:
1, mustard stalks and lettuce stalks are somewhat similar, but the color is completely different. After the skin is removed, the flesh is white, and the taste is softer when it is fried.
2. When frying mustard stalks, it is suitable to match some other vegetables. For example, like me, frying with green peppers can open up people's appetite and provide more nutrition.
[This article is original by "Xiao Tan Shi Ke", the pictures are all taken by me. No deletion, alteration, misappropriation without permission, infringement must be investigated]
