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Hello everyone and welcome to Gourmet Food.
Every year before the winter solstice, there will be a lot of pickles at home, this year is no exception, in addition to the sauerkraut often eaten in the north, there are many other types, such as peppers, radish, cucumbers, nectar, mustard greens, etc., some of which will be pickled in the pickle jar into pickles with more water, and some will be dried and hoarded after pickling, and kept for stewed meat in winter.
In addition to these sun-dried radish, dried beans, and dried eggplant, dried mustard greens are also the most characteristic delicacy in winter. Many friends have eaten the mustard pickled shreds, sour and spicy, especially appetizing, but I believe that many friends have not eaten the dried mustard greens dried from the mustard greens, in fact, he is more delicious than the pickles.
Mustard greens can be seen everywhere in our rural areas, some of them will plant some camellia when planting Chinese cabbage and radish, the first is to use the taste of mustard to drive away the cattle, sheep or herbivores who want to eat radish and cabbage, and the second is to use mustard pickles to eat in winter. Mustard greens contain a lot of vitamins and dietary fiber, which can not only supplement nutrients, but also promote gastrointestinal peristalsis, help eliminate toxins, and make our body healthier.
We pickled a lot of mustard greens this time, bought a sack, nearly 100 pounds, after buying home, first rinse these shepherd's cabbage with clean water, rinse off the soil on the surface, and then use a kitchen knife to cut off the roots and potholes, as well as the places where the leaves are connected to the above, these places are particularly easy to leave sediment and dirt, and control the moisture after washing it off. After that, sprinkle a layer of salt in the pickle jar, immediately a circle of mustard greens, and then sprinkle a layer of salt, and so on, salting the mustard greens for one night, according to 10 catties of mustard two taels of salt.
Pickling mustard greens overnight can bring out a lot of moisture. On the second day, we will turn these mustard greens up and down, after turning them, pour 300 ml of high liquor into them, and then press the mustard with a heavy object, generally the countryside will choose a smooth big stone, press the mustard and let it soak in water, if the mustard is pickled out of the water is not enough, you can add some cold white boil to it, after pressing, we need to pickle for about 15 days, and flood all the mustard greens.
After pickling, the color of the mustard will change from the first green to yellow, at this time the mustard has been pickled thoroughly, take out the mustard and cut it into slices with a knife, the thickness of each piece is about one centimeter, after cutting, put all these mustard greens into clean water, soak for an hour, you can change the water in the middle, this step is to remove the salt in the mustard, after soaking, the mustard greens are passed through the middle with hemp rope, and then put it outside to dry for about 2 days, dry some of the water on it, and then put it in the steamer on high heat, Steam for 5 minutes, then take it out to dry after steaming, and repeat this three times, after three steaming and three drying, the dried mustard greens will turn brown.
The dried mustard greens dried in this way are tough, the taste is more fresh and fragrant, the taste is similar to the dried plum vegetables, but it is much fresher than the dried plum vegetables, and can be used to steam the buckle meat, stew pork ribs, stew braised pork, etc., and can also be chopped and mixed with meat filling to make steamed dumplings.
Fresh mustard greens have a very strong and pungent taste, like mustard, which comes from the mustard oil in it, and when it is pickled and dried, this spicy taste disappears and is replaced by its unique umami flavor.
Let's share with you a stewed pig's tail with dried mustard greens, which is a very common dish for rural New Year's banquet guests.
First of all, the pig tail bought back is first roasted with a flame to bake the pig tail until it is charred black, and then it is brushed with a wire brush, which can remove the fishy smell.
Let's talk about dried mustard greens, which are rich in protein, dietary fiber, minerals, vitamins and other nutrients, which are very beneficial to the body. Prepare a basin of hot water, put a little baking soda, soak the dried mustard greens in it, soak it until soft before it can be used to cook, and when soaking, you can also remove a large part of the salt.
After soaking for half an hour, rinse twice with cold water, change the knife and cut into small pieces, and soak for a while if you find a hard core when cutting. Cut the dried mustard greens and set aside.
After the pig's tail is washed, boil it in a pot under cold water, add green onion and ginger cooking wine to blanch to remove the smell, boil and cook for another five minutes, then wash it with water, cut it into small pieces for later use.
Next, prepare the green onions, ginger and garlic, pour an appropriate amount of oil into the pot, add the green onions, ginger, garlic and garlic and fry until fragrant, then add the pig's tail pieces and stir-fry until it changes color, add Sichuan pepper, star anise, cinnamon, bay leaves, dried chili peppers, and angelica dahurica to fry over high heat to make the fragrance. Then, pour in the cooking wine and stir well, then add an appropriate amount of water, boil and skim off the foam.
Then, put the chopped dried mustard greens into a pot, add an appropriate amount of salt and dark soy sauce, and simmer over medium-low heat for 1 hour until the pig's tail becomes crispy and flavorful. Finally, add an appropriate amount of salt according to personal taste, simmer for a few minutes and then get out of the pot, the reason why you let you put salt at the end is because there is salt in the mustard greens themselves, and secondly, because putting salt too early will make the pig's tail meat tighter, and it is not easy to stew and crispy.
Stewed pork tail with mustard greens is served steamingly, and the mellow flavor comes to the nose, full of a strong taste of home. When you bite into it, the meat of the pig's tail is tender and juicy, and the aroma of dried mustard greens blends into it, and the salty aroma has a hint of spicy taste. Every bite is memorable.
This mustard stew with pork tail is not only delicious, but also packed with nutrients. Dried mustard greens are rich in fiber, which can promote gastrointestinal peristalsis and help digestion. Pig tails are rich in collagen, which nourishes the skin and keeps it elastic and hydrated. At the same time, the vitamin C in dried mustard greens also helps to strengthen immunity and improve resistance.
In this way, a stewed pig's tail with mustard greens with good color and flavor is complete. Not only a delicious home-cooked dish, but also a nutritious one. If you like it, you must try it, okay, today's article will be shared with you, like my article, don't forget to like the collection and pay attention, thank you for reading, we'll see you next time.