<h1>The mustard mound brings us warm memories</h1>
Do you still eat mustard mounds? Would you make mustard mounds?
Mustard mounds, also known as mustard cabbage, are placed in a circle and placed on a plate, sitting firmly on the plate like a pillar. Old Beijingers called it Mustard Mound.
Beijing's child's voice must have a child's word sound behind the pier, otherwise it is not good to call it out. It is made with Chinese cabbage and mustard powder, and in the past, when the cabbage came down in the winter, every household basically pickled some dishes such as mustard mounds, snow lily, and water lump heads.
Especially for the New Year's Festival, after making some mustard piers, big fish and big meat, in order to understand the greasy, sober wine, eat a bite of mustard piers, that pungent mustard taste, let you have a refreshing effect, cabbage crisp, eating is called pain.
With these pickles, there is basically no need to worry about no vegetables to eat in the winter, and in the morning, a flower roll or a large steamed bun, with some pickles, is breakfast. For lunch, fry a minced meat (or no minced meat), boil a pot of cabbage soup, fish a pot of rice, eat very fragrant.
Now that the living conditions are better, don't you know that there are still families who make mustard mounds? In the past, Cabbage basically came down in winter, and every household stored a winter cabbage, some of which were pickled mustard mounds. Nowadays, whenever you want to eat Cabbage, you can buy it in the market, and you can make it whenever you want to eat mustard mounds.
<h1>I showed you the method of wasabi mounds made by my mother in the past, hoping to bring you memories of eating wasabi mounds in the past. </h1>
Main ingredients: cabbage hearts (in the past, my mother also used cabbage to help, because cabbage hearts were used for soups for us), mustard powder, sugar, salt, sesame oil, boiling water.
Preparation steps:
1, Brew mustard powder with boiling water, stir well in one direction, cover the lid, and let it cool.
2, Wash the cabbage, peel off the cabbage hearts, cut into inches, put in a deeper container, blanch with boiling water, instantly over cold water.
Now the cabbage is not a group, it is easy to scatter, so it is tied with a small rope
3, Boil the boiling water of the cabbage without pouring it, put salt and sugar in it, and let the water cool naturally.
4, After the water is naturally cool, put the cabbage into a container to soak, absorb the taste of the water, take out the cabbage, pour the stirred mustard and put it on the plate.
Mustard piers are characterized by: refreshing, pungent and degreasing.
Tips: Mustard powder must be rinsed with boiling water, and after flushing, it is stuffy and let it cool naturally. Now the supermarket sells mustard sauce, less of the process of brewing mustard at home, so the mustard pier made out of it is less flavorful of the old Beijing mustard pier.
<h1>Fry the enema</h1>
After making the mustard pier, and then making a fried enema for everyone, I believe many people also like this dish. In fact, when it comes to fried enemas, I have no interest at all, but children like to eat, he said that he has eaten at his grandmother's house since he was a child, it is particularly fragrant, and he wants to recall the taste of his grandmother. So the family bought an enema and fried a plate for him.
The son said: The fried enema made at home is much more delicious than the one sold outside, the fried enema made at home is crisp, the outside is tender, and the restaurant is expensive and stalked. (He once bought a small plate of 70 yuan in a restaurant, and there were only a few pieces in it)
Speaking of fried enemas, the most important thing is that the garlic juice should be adjusted well, and after the garlic juice is adjusted, it is dipped in the enema to eat.
Ingredients: enema, lard, garlic, salt, water.
make:
1, the enema is cut into thin slices, stacked in a dish, steamed for 4 or 5 minutes.
2, Pat the garlic, chop into minced garlic, put it in a bowl, put a little salt, water, stir well, set aside.
3, put the lard into the pan, heat the oil, put in the enema, fry on low heat until browned on both sides.
Tip: Fry the enema in lard, cut the fat meat of the house into cubes in advance, and boil it on the pot.