Three wars mustard greens

In middle age, the numbers on the scale kept breaking new records, and the self in the mirror began to deform. Clothes and trousers that were originally fitted could not be pulled up one after another. It was really bad for this to continue. A while ago, I tried to change my diet, only eating vegetables and meat without starch at dinner time, and found that I really gained weight slowly.

There are only a few kinds of green vegetables to eat and eat, Qingjiang vegetables, rapeseed, A vegetables, green beans.... Every time I go back and forth with these kinds of vegetables, I get tired of eating them for a long time. I often see small vegetables these days. The appearance of mustard greens is a dish that I rarely cook very well. Anyway, those dishes are really tired of eating, so why don't you try it.

I know the small mustard greens will be bitter. I saw people use them on TV to make pickled vegetables or red vegetables, but they have to be salted for several days. Today, let’s scald them with water! It should be fine if it gets hot.

Prepare a pot of water, add a spoonful of salt, wash the small mustard greens and cut them, then boil them until they are soft, then take them out for later use. A while ago, I bought deep-fried tofu skin with a friend at Shin Kong Mitsukoshi, and fry the tofu skin until crispy and cut into small pieces for later use.
Saute the ginger until fragrant, add the mustard greens and fry for a while. After seasoning, add the crispy tofu skin just now, mix well, and cook.

When I picked up the mustard greens from the water, I pressed them with a spoon, hoping to squeeze out all the bitter water before frying them in the pot.

very. . . . bitter. . . . .

I went to YouTube to check, it turns out that in addition to blanching the small mustard greens first, the oil should be enough when frying. The point is that the leaves are very bitter and should be cut off, and a spoonful of sugar should be added.

It's too late to cut the leaves, and it's too late to put the sugar.

This time it was very bitter, and when I ate it, my heart was even more bitter. The bento I made so hard I didn’t want to eat it because of the bitterness of green vegetables. However, I secretly wanted to challenge for the second time, and this time I changed my teacher to the stage.

Master Aji said that the small mustard greens are very nutritious, and all the nutrients are lost after being boiled in water. He said that if they are marinated with salt, the vegetables will release bitter water, and the greens will become sweet and nutritious, and marinate for 30 minutes.

The first thing I do when I walk in the door after get off work is to pickle the small mustard greens. The first time I watched YouTube, it said that the leaves are very bitter. My focus this time is on the parts of the leaves. If the salt is not enough, I pick up the whole vegetable and rub it. Cook it last, and it should sit on the side for at least forty minutes.

I tasted the cabbage leaves a little, it was very salty. Rinse in clean water, and squeeze as much water as possible when you get up.

Last time I had half of the tofu skin left, and I just used it up today. I used ginger to saute until fragrant last time, but this time I used garlic. I think the seasoning should be heavy for this kind of dish with a strong taste. I dug out a bottle of chili oil from the refrigerator. In fact, the chili oil was almost bottomed out. There was still a piece of dried scallops at the bottom of the jar, so I specially reserved it for cooking. I didn't have enough chili oil. There was spicy dried fish in the refrigerator. I dug out a tablespoon and threw it in. Of course, I added a tablespoon of sugar.

I tasted the soup in the dish before the pot was cooked, and the taste was alright. The dried fish and tofu skin made the dish look lively and the visual effect was good, but the taste was very pungent, and it had a bitter taste after brewing. Followed, and. . . .
Still very painful. . . . .

What's better is that it is bitter to eat after frying. It seems to be fine to eat after heating in the refrigerator the next day, at least to the extent that I can accept it, otherwise my plate of lively fried mustard greens will be very embarrassing.

After two failures, I always feel that if I adjust it again, maybe I will succeed.

Three challenges today.

I was very afraid of failure and made a big plate of bitter vegetables. This time, I specially divided a handful of vegetables into two halves, and put half of them in the refrigerator. This time I plan to marinate it for at least three days. After washing, cut off 1/3 of the tail, and keep the whole plant intact and do not cut it into sections. Boil it in boiling water and salt for three minutes, pick it up and rinse it in cold water, then squeeze out the bitter vegetable juice and cut it into sections for later use.

I’m afraid it’s too monotonous to only stir-fry vegetarian dishes. There are frozen black round slices in the freezer. Cut them into small pieces and fry them until fragrant. After the ginger is fragrant, add mustard greens and stir-fry. Then add salt and cook the master to taste. Add another spoonful of oil, a pinch of sugar, stir fry and mix well.

Carefully pick up a small piece of green vegetables....not too bitter! not bad! As expected, the end of the vegetable leaves was cut off to make the entrance much easier, but because there were only half a handful of green vegetables, after this arduous challenge, I only got a small plate of fried mustard greens. Fortunately, there were some black wheels to help support the scene. The overall experience is that delicious is delicious, but it is not very cost-effective, and if according to Master Aji, those nutrients flow into the sewer with the water that boils the vegetables, I may only eat the fiber of the vegetables.

Forget it! Delicious food is the most important thing, as long as the nutrition comes from other places.

Next time fry a little more.