How to make mustard pot (how to make pork ribs mustard pot)

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List of contents for this article:

• 1、How to make Chaoshan mustard pork ribs stewed
• 2、Tips for making mustard bacon pot
• 3、A rich-scented mustard pot
• 4、Practice of mustard pot

How to make Chaoshan mustard pork ribs stewed

Detailed steps to handle the ingredients: soak in cold water for 20 minutes to remove blood, blanch in water for later use.

The steps for making pork ribs and mustard pot are as follows: Put the pork ribs and lean meat in boiling water and blanch them to remove blood and impurities. Put the blanched pork ribs and lean meat into the pot, add the sea vegetables and sea rice prepared in advance, add enough water, boil over high heat, and then turn to low heat to simmer for 2 to 3 hours. During the stewing process, when the aroma of the soup overflows, add appropriate amount of milk to turn the color of the soup into milk white.

The method of stewing mustard and soybean ribs is as follows: Prepare ingredients: soybeans: Wash and soak for 23 hours. Mushrooms: Wash and soak. Big mustard: Wash and tear the stems and leaves separately. Garlic: Pat flat and peel. Ribs: Wash and drain. Cooking steps: Saute the pork ribs: Add 1 tablespoon of oil to a hot pan, pour the pork ribs and garlic into the pan, and stir fry slightly until the pork ribs are slightly yellow and give off a fragrance. Then pour in clear water and bring to a boil.

Add 3 tablespoons of oil, saute ribs, add minced garlic and saute until fragrant, add mustard and seasoning, and bring to a boil. Heat slowly for about 15 minutes. Add the mushrooms and simmer for about 15 minutes, until the ribs and mustard mooncakes are served. The rest was buried and presented and sprinkled on the mustard ribs. Mushroom mustard pot: Ingredients: 2 kilograms of mustard (the kind used to make Chaoshan pickles), 4 mushrooms, half a kilogram of pork belly, 5 bowls of chicken soup, salt, pepper, and sesame oil.

Big mustard cured duck head ribs soup is a traditional soup with strong local characteristics and is very popular especially in southern China. It combines the bitterness of mustard greens, the aroma of cured duck heads and the delicacy of ribs. The soup made by stewing is unique in taste and rich in nutrients.

Tips for making mustard bacon pot

Seasoning: Add appropriate amount of salt, white sugar, cooking wine and water according to personal taste, and stir fry well. Cook: After boiling over high heat, turn to low heat and cook slowly to fully blend the flavors of mustard and bacon. During this period, you can add appropriate amount of water as needed to avoid drying the pot. Seasoning sauce: When the soup is thick and the mustard and bacon are cooked, add appropriate amount of chicken essence to season, stir fry well, and then turn off the heat.

The tips for cooking mustard bacon are as follows: Prepare ingredients: Main ingredients: three mustard greens, a small piece of bacon. Seasonings: salt, white sugar, cooking wine, chicken essence, water, edible oil appropriate amount. Ingredients processing: Bacon processing: Wash the bacon and cut it into thin slices for later use. Mustard treatment: Wash the mustard greens and cut them into sections for later use. Stir-frying process: stir-fry the bacon: Put appropriate amount of edible oil into the pan, put the bacon slices into the pan and stir fry after the oil is heated to produce a fragrance.

The tips for making mustard bacon stewed meat mainly include the following: Preparing ingredients: Mustard: Choose three fresh trees and ensure that the leaves are green and there are no yellow leaves or rot. Bacon: A small piece, adjust the amount of bacon according to personal taste. Generally, a small piece is enough to provide enough salty aroma. Seasoning: salt, white sugar, cooking wine, chicken essence. Ingredients processing: Bacon processing: Wash the bacon and cut it into thin slices, so that the bacon can better release its aroma during the cooking process.

The tips for cooking mustard bacon are as follows: Prepare ingredients: Main ingredients: three mustard greens, a small piece of bacon. Seasonings: salt, white sugar, cooking wine, chicken essence, and appropriate amount of oil and water. Ingredients processing: Bacon processing: Wash the bacon and cut it into thin slices for later use. This makes it easier for the bacon to release its aroma and salty taste during cooking. Mustard treatment: Wash the mustard greens and cut them into sections for later use.

The tips for cooking mustard bacon are as follows: Prepare ingredients: Main ingredients: three mustard greens, a small piece of bacon. Seasonings: some salt, white sugar, cooking wine, water and chicken essence. Ingredients processing: Bacon processing: Wash the bacon and cut it into thin slices for later use, so that the bacon can better release its aroma during the cooking process. Mustard treatment: Wash the mustard and cut it into sections for later use. The sections are easier to ripen and have a better taste.

A rich-scented mustard pot

Add mustard: When the sweet potatoes and taro are cooked until half-cooked, add the mustard after blanching and continue to stew to allow the fragrance of mustard to fully integrate into the soup. Seasoning: Add appropriate amount of salt and chicken essence or MSG to season according to personal taste, and continue to cook until all ingredients are cooked and the soup is rich.

Bring to a boil and turn to low heat, cover the casserole, and slowly cook until the mustard stalks are soft. Season out of the pan and add salt and chicken powder: After the mustard greens are cooked until soft, add appropriate amount of salt and chicken powder according to your taste to season. Stir fry: Gently stir fry with a shovel a few times to evenly distribute the seasoning. At this time, a casserole mustard casserole with aroma and delicious taste is completed, and you can turn off the heat and serve it out.

Salty bone mustard pot that warms the stomach in winter is a home-cooked dish with pickled pork ribs and Shuidong mustard as the main ingredients. It has the effect of warming the stomach and is simple to make. It is suitable for consumption all year round.

Add mustard: After 30 minutes, add the chopped mustard strips to the pan and bring to a boil over high heat. At this time, the color of the soup has turned to milk white, with a salty taste and aroma overflowing. Turn off the heat and take out the pan: After the mustard greens are cooked, turn off the heat and take out the pan and enjoy the delicious cured duck mustard pot. Notes: The neck of the cured duck itself is salty, so there is no need to add extra salt when making soup. The leaves of mustard can be used for frying to avoid wasting ingredients. Keep medium to medium heat during the soup cooking process to avoid excessive evaporation of the soup water and affecting the taste.

Practice of mustard pot

Cooking steps: Stacking ingredients: Spread mustard greens on the bottom of the pot and stack ribs and mushrooms on top. If you want a stronger soup base, you can stew the stock with mushrooms and pork ribs first, and then cook the mustard greens with the stock (here is a simplified operation, directly stacked). Stewing process: Without adding edible oil, add water directly until covering the ingredients. After boiling over high heat, turn to low heat and simmer slowly for about 25 minutes.

The method of making mustard casserole pot is as follows: Prepare half a kilogram of mustard: Choose fresh, tender green mustard, wash it, cut it into appropriate size, and the vegetable stems and leaves can be slightly separated. 50g dried shrimp: Soak it with water in advance to remove impurities and salty taste. One pork rib: Chop it into small pieces, rinse it with clean water, and remove the blood. A little ginger: Slice it for later use. 1 tablespoon of salt and a little chicken powder: for seasoning.

Blanch water for later use. Add cold water, ginger slices, and cooking wine to the pan, add the ribs and boil until they boil, skim off the foam, remove and drain.