There are three kinds of mustard greens, one is to eat the leaves of the mustard, also known as the snow in the mustard, eat the leaves of the mustard in addition to eating its tender green leaves, you can also take its seeds after grinding as a condiment, called mustard, is a very spicy and very flavorful condiment. There is also a type of mustard greens with stems, which are used to pickle and squeeze vegetables. In addition, there is a root type of mustard, also known as mustard knots, which is commonly known as kohlrabi.
Mustard greens that eat leaves can be made into dried plum vegetables, which are often eaten by people. Because it is harvested and processed during the annual plum rainy season, and also carries a hint of plum sourness, it is called plum vegetable. Whether mustard is eaten with leaves, stems or roots, most of them are mainly pickled, which may be related to its smell, because fresh mustard is spicy and not easy for the average person to accept. There is a folk saying that mustard is a hair object, and those who suffer from sores, eye diseases, hemorrhoids, blood in the stool and hot people on weekdays are easy to make the disease more prosperous, so avoid eating mustard. This statement is worth considering.
In some areas, mustard greens are known as "big vegetables", and it is the same vegetable that is commonly eaten by locals as another vegetable with longer leaves, called "spring vegetables". Chaozhou mustard leaves are large and thick, the largest can have about ten pounds per tree, the leaves are curled towards the heart of the cabbage, resembling a cabbage with a heart, also known as "cabbage", but there are also not hearted, the mustard leaves of the heart are more fat, tender and delicious.
Every year, when mustard greens are harvested, during which the local streets and alleys are full of mustard vegetables, households buy salt, and prepare pickled mustards. When pickling mustard greens, cut the mustard greens and dry them in the sun, so that the vegetables are semi-soft and can be pickled. When pickling mustard greens, first use a wooden barrel, put the mustard greens into a layer, sprinkle salt, step on the mustard with your feet, make it slightly flow juice to stick the salt, and then add a layer of mustard, and then use your feet to add salt, and after the barrel is filled with mustard, you can put it layer by layer into the washed and dried tile jar, put a layer of mustard, you should sprinkle another layer of salt, fill the tile jar, cover the lid, seal it tightly, if urgent
Eating food, ten days can be taken out to accompany the meal, however, at this time, the mustard is still blue-green, the salt has not been completely dissolved, the pickled mustard taste is light and with the fishy taste of greens, not as long as the pickled mustard salty with sour, refreshing and crisp. However, after more than a year of pickling, mustard greens will gradually change their taste, and after a long time, they will be salty and inedible, it seems that nothing can be done too much, and it is good to be appropriate. Pickled mustard greens, red in color and rich in sauce. If you cut it into thin strips and then order a few drops of sesame sesame oil to mix and eat, it is even more beautiful.
In other places, pickled mustard is an indispensable side dish every day, and it is almost necessary to take it to accompany the meal when eating porridge in the morning. When eating pickled mustard, wash the pickled mustard, do not cut with a knife, but tear by hand, because when cut with a knife, it will stain the dish with rust, which is not good to eat. The ripped mustard greens are added with some sesame sesame oil and ginger minced to make it even more delicious.
Of course, you can also use mustard to fry shredded meat, stewed fish, boiled soup, stewed chicken soup, fried bitter melon, the taste is extremely delicious, so there are many ways to eat mustard, but also very delicious. Mustard greens can also be eaten stewed. Wash a mustard heart weighing about two pounds, first add some baking soda powder to the pot, put the washed mustard heart into it, cook for about ten minutes, fish it up and filter it with cold water, peel off the outer membrane of the leaves, put it in a hot oil pan, fry it for two minutes, fish it up and drizzle dry oil, put it into a casserole pot filled with water, then sauté the ribs and meat slices, add rice wine, salt, ham slices, shiitake mushrooms, etc., and stew with the mustard heart, first use a fierce fire, then use a slow heat, stew until the mustard is cooked, you can eat. If you stew it with mustard greens and ribs, it is very delicious when the heat is enough. Mustard leaves are actually good things, tender mustard leaves and small peppers stir-fried meat to eat, put a little vinegar, sour and fragrant taste is very delicious. Tender mustard leaves are also very delicious to marinate into pickles, after marinating, chopped, mixed with some sesame oil, eat with cornmeal porridge, refreshing and appetizing. The mustard leaves are dried and dried until the spring of the following year, and the mustard buns are wrapped, which is a fine delicacy.
Dried mustard is thin, white and clean, is sliced and cut, carefully turned over, not rained, not bitten by insects, cleaned up for a winter, such dried mustard to me, it is indeed extremely rare. Don't underestimate these few pounds of dried mustard, even if it is cut, it will take a long time. Every time I eat it, I not only feel that the taste is good, but also feel that it is not easy and hard for those hard-working people to clean up this bit of dried mustard.
According to chinese medicine texts, dried mustard has the effect of moisturizing the lungs, wide intestines, fire fighting, diuresis, etc., and eating more dried mustard can prolong life. The Chinese medicine texts should say that there should be some truth, and it is really a great happiness to be able to eat dried mustard every year.
With the rise of scientific and technological agriculture, the popularity of out-of-season vegetables, coupled with the deepening emphasis on food nutrition, mustard greens have long been no longer the main dish on the table. However, its unassuming and wonderful mustard has nurtured generations of hardworking and simple people. I remember when I was a child, every year in winter and spring, the people in our hometown basically walked day after day in the kind company of mustard greens.
Although mustard greens are the general vegetables of a small family, it may be difficult to climb the elegant hall, and there is a great possibility of being forgotten, but for those who came from a poor peasant family and survived from the hard days, they will never forget the grace of mustard greens to warm the stomach and be poor.