Steps to cook mustard greens

Mustard greens, also known as kohlrabi and snow red, are a kind of vegetable we often eat. Do you know how to cook mustard greens ?

Mustard Introduction

1. Annual or biennial herb of the genus Brassica in the family Cruciferae. It is a famous specialty vegetable of China, and is rarely cultivated in Europe and the United States. It originated in Asia. The main lateral roots of mustard are distributed in the soil layer of about 30 cm, and the stem is a shortened stem. The leaves are borne on the shortened stems, and have shapes such as elliptical, oval, obovate, and lanceolate. The leaf color is green, dark green, light green, yellow-green, purple between green or purple-red. The leaf surface is smooth or wrinkled. The leaf margin is serrated or wavy, the entire margin or has lobes of different depths and sizes. The corolla is cross-shaped, yellow, with four strong stamens, cross-pollination, but self-pollination can also produce fruit. The seeds are round or oval, and the color is reddish brown or red.

Mustard flowers There are six main types of mustard in China, namely mustard, leaf mustard, stem mustard, stalk mustard, sprout mustard and root mustard. Mustard likes cool and moist weather, avoids heat and drought, and is slightly resistant to frost. The most suitable temperature for the growth of edible organs is 8-15℃, and leaf mustard is generally less stringent on temperature. Low-temperature vernalization and long-day conditions are required for bud formation, bolting, flowering and fruiting. Autumn sowing is the main method in all parts of China, both north and south. It is harvested in winter or next spring in the Yangtze River Basin and Southwest and South China, and before frost in the north. Mustard contains glucosinolates, which produce volatile isothiocyanate compounds, thiocyanate compounds and their derivatives after hydrolysis, with special flavor and spicy taste. They can all be eaten fresh or processed. The seeds of mustard can be ground into powder for seasoning.

2. Gai (Mustard) and Gaicai (Gaicai)

Introduced from Guangdong, my country. The stems and leaves are crisp and tender, with a fresh and fragrant taste. Rich in protein, vitamins and minerals. The leaf stems are added to chicken soup and cooked together, the taste is very delicious, and can also be stir-fried, served cold, or hot pot.

How to cook mustard greens

Braised pork with mustard greens

Material

Pork belly , pickled mustard greens (pickled mustard greens ), onions, ginger, star anise , peppercorns , salt, soy sauce , honey

practice

1. Cut the pork belly into 10cm square pieces, scrape and wash it clean, heat it in a pot of cold water, cook until it is cooked, remove it, wipe off the moisture on the surface, apply a layer of honey, fry it in hot oil until it turns brown, remove it and set aside.

2. Soak the pickled mustard greens in clean water for 30 minutes to remove some of the salt, wash, and chop for later use.

3. Cut the pork belly into thin slices and place them neatly in a bowl. Put the mustard greens on top of the meat. Add salt, onion, ginger, pepper, star anise, soy sauce and a little stock. Steam in a steamer over medium heat for 1 hour and place on a plate.

Pickled mustard greens

Materials:

Main ingredients: 100 grams of mustard head

Seasoning: 50g yellow bean paste, 15g soy sauce

Teach you how to make pickled mustard greens, how to make pickled mustard greens delicious

First, peel the pickled water mustard and slice the skin appropriately.

It should not be too thick or too thin (generally 25 grams of skin are produced for every 100 grams). Thick skin affects the export rate, while thin slices affect the quality.

When making the sauce, first boil the sauce and soy sauce in a pot at the same time, then pour them into a jar and stir well, then place it in the sun to promote the formation of color of the product.

The sauce making time needs to be beaten 1-2 times a day, and the finished product will be ready after 10-15 days of sauce making. In winter, the sauce making time should be extended to make sure the sauce is thoroughly cooked.

Conch and mustard soup

Ingredients for conch and mustard soup:

Main ingredients: 0.5 kg seafood conch

Accessories: 0.15 kg mustard

Seasoning: 0.15 kg of edible peanut oil, a small amount of salt, a tablespoon of low-alcohol liquor, a small amount of shredded ginger

practice:

1: Pretreatment of screw thread

Heat up the wok first, put the snails in and stir-fry until they open, then use a wok to scoop up the snails; and put the broth from the snails into a small bowl for later use. Then rinse the wok with clean water.

2: Selection and pretreatment of mustard

There are two types of mustard greens: (1) Jade mustard greens (2) Fine mustard greens

If you choose (1) first: select only 30 grams of the mustard greens, cut into thin strips one inch long, then heat up a wok, pour in half a liang of peanut oil and stir-fry the greens, then add a small amount of water, cover, and simmer over high heat for five minutes, open the lid, and set aside. (This way, the greens will remain tender and crispy)

(2): If you choose thin mustard greens, change the processing method to: Cut the stems of the greens into one-inch long strips, pour a small amount of water into a wok and bring to a boil, put the greens in and blanch until they are 60% cooked, take them out and put them in water to cool for later use. (Thin mustard greens are generally bitter, and blanching can remove the excess bitterness)

3: Cooking of Conch and Mustard Soup

Heat the wok over high heat and add the ginger slices to bring out the aroma. Then add the peanut oil, snails and white wine and stir fry for a few times. Pour in a large bowl of water, cover and boil. Open the lid and add the mustard greens, add oil and salt and boil for a few minutes until the mustard greens are cooked. Finally, add the soup that overflowed when frying the snails and serve.

4: Comments: The soup cooked in this way is very delicious. Don't underestimate the little soup that overflows when frying snails, which is the essence of the delicious taste of the snails. After frying the snails, there will be some fine sand in the wok that has decomposed from the snails. If the wok is not cleaned, there will be some annoying fine sand in the soup.

How to make mustard greens

1. Mustard greens are mainly used as a side dish for stir-frying, or cooked into soup. They can also be used as fillings for dumplings, wontons and other pasta.

2. In addition, mustard greens can be pickled with fennel sand, licorice meat, cinnamon and ginger powder to make pickled mustard, which is also delicious.

3. Mustard greens are mainly used as a side dish, stir-fried, or cooked into soup.

4. In addition, mustard greens can be pickled with fennel sand, licorice meat, cinnamon and ginger powder to make pickled mustard, which is also very delicious.

5. Pickling mustard leaves and stems will give you the commonly seen Chinese mustard.

6. In addition, mustard greens cannot be eaten raw, and it is not advisable to eat too much.

Dietary effects

Mustard is warm in nature, spicy in taste, and enters the lung and stomach meridians;

It has the functions of clearing lung and dispelling phlegm, promoting qi and warming the middle, detoxifying and reducing swelling, stimulating appetite and digestion, warming the middle and promoting qi, improving eyesight and relieving diaphragm;

It is mainly used to treat cough and phlegm, chest fullness and stuffiness, sores and swelling, deafness, swollen and rotten gums, cold abdominal pain, constipation and other symptoms.

Do you know how to cook mustard greens? We can't introduce them one by one here, but we still hope it will be useful to you.

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