Mustard lumps are native to China, and the mustard powder and mustard oil we often eat are its seeds processed and refined. The main ingredient of mustard choking is containing "isothiocyanate", which will produce a very pungent and spicy taste at a certain temperature. According to the data, because the tissue is relatively coarse, mustard greens contain a large amount of edible fiber and carotene, and has the effects of activating blood stasis, appetizing and digesting food, blinding dilating, and laxative bowel. It can be seen that eating mustard greens often is of great benefit to the human body.
November is the season when a large number of mustard knots are listed, and I went to the vegetable market to buy more than a dozen catties, and the price of one yuan and one pound is not expensive. Remove the hairs on it, wash and dry, pick a few big ones, cut four petals with a knife and take them to the balcony, wait for the sun to dry and collect, and cook the pickles in the spring of next year. The rest is left to make a traditional side dish: "stewed vegetables".
Stewed vegetables are the name of our Yimeng area, some places are called choking vegetables, there are also called spicy vegetable shreds, etc., the names are different, but the methods are similar, in short, just to highlight the word "choking".
Let me talk about our side of the practice: first soak the peanut rice for half an hour, if you are not bothered, you can peel off the red coat on it, and you can not go. Ginger shredded, (the amount of ginger is slightly larger), mustard cut into thin strips, put the right amount of vegetable oil in the pot, the oil must not be put more, (the oil will affect the volatilization of the choking taste), the oil temperature is 70% hot, put a small handful of peppercorns to fry fragrant, and then put in peanut rice, ginger shreds together to fry until the ginger shreds change color, and then quickly pour in the mustard shreds, stir-fry a few rolls, let the mustard shreds heat evenly, remember not to fry softly, look at the mustard shreds slightly beaten, put in salt, white vinegar, (white vinegar is not good to put more). Stir-fry a few more rolls, then the pot comes out of the hot air, sprinkle with cooked sesame seeds and mix well, turn off the heat out of the pot and put it into the jar to seal, so that the choking taste can not run out.
If you don't like to choke too much, simmer for three or two days can eat, like to choke the taste of heavy, stew for ten days a week, eat a bite, the pungent fragrance is straight into the brain, snot tears flow out [tears], if you happen to encounter nasal congestion, it is an instant trick, immediately effective ah —