First of all, let the fox apologize to everyone, the next part of the young marshal Zhang Xueliang written today failed to pass, so I can only find an article that I have always treasured instead, if you want to see Zhang Xueliang's next article, please move to my public name, let the fox tell the story.
Mr. Lao She's family has a dish that is famous far and wide, and it must be cooked every year and is very popular. There are guests who come, often asking by name. Mother, and father, are unequivocal: enough, manage enough!
This dish is called "Mustard Mound". As soon as I heard the name, I took the taste of Beijing with me. It is a northern dish. The first is to have cabbage, and the second is to be cold, hot, not able to hold. It is popular in the northeast and Beijing-Tianjin areas to eat in winter and early spring. The Manchus especially like to eat this dish. Mustard mounds are a must in northern New Year's dishes. It belongs to the vegetarian dish, and it is the chief of the vegetarian dish.
There are many big fish and meat in the New Year's dishes, and people love to pick light and refreshing to eat, at this time, the mustard pier has become a hot commodity. It is necessary to do more to make a mustard pier to prevent a break.
When Lao She and Hu Huqing were just married, the first time they spent the New Year alone in the form of a small family, Lao She "ordered" his wife to make several hometown New Year dishes to eat, and the first one was "mustard pier". Mrs. Hu Xuanqing did not give in, and promised it in one mouth: no problem. But the drum in my heart, no. When I was a girl in my mother's house, I ate every year, but I never saw how it was made, and my eyes were all on books.
Madame bought cabbage, mustard noodles, sugar, vinegar and green tile pots very sharply. Judging from the preparation and container, there is nothing wrong with it. But when you touch the process, it's all over. According to Mrs. Hu Xiaoqing, Mrs. Lao She, she has failed three times in total, and the whole army has been destroyed and defeated miserably. At that time, Lao She had a very high posture: it doesn't matter, it doesn't matter, it's not three, the fourth time it will be done. In fact, the reason for these three failures is precisely the main secret of being a mustard mound, mastering these three, eight or nine is not far from ten, basically no problem.
First of all, the cabbage should be heavy, heavy, hugging tightly, and it should grow slender, only take the lower half, to help, the leaf part is used less, and boiling cabbage soup and shabu-shabu is just the opposite.
Second, cut the cabbage horizontally into one-inch thick piers, put them on a colander, and pour three times with boiling water with a spoon, not more. Pour more cabbage and you'll cook. These two can ensure that the mustard mounds are made brittle, not mud.
Good mustard mounds must be brittle.
There is also a process that is also crucial: the poured cabbage mounds are stacked in the basin, each yard must be covered with a lid, after the code is completed, sprinkle with mustard, sugar, and add rice vinegar, immediately cover the lid; then code the second layer, sprinkle mustard, sugar, add rice vinegar, until it is filled with a basin, cover the lid, wrap the insulation material such as a blanket or a small cotton curtain up and down the outside of the basin, let the mustard "hair hair", put it on for three days, and you can take it and eat it. Without this process of "covering", the mustard pier is not spicy and does not "punch" the nose.
The allure of the mustard mound is this "rushing taste", which is painful and painful, and makes people cry and can't close their mouths! After a plate of such a mustard pier is served, it is often swept up by the wind and clouds, and it is robbed in an instant, and some people even pick up the plate, drink the soup, and even shout: Beautiful! Beautiful! After eating this portion, Lao She will shout: Take another plate!