This is a small pickle that is often eaten on the table in the northern small town. With white rice porridge or big steamed buns, hot and sour salty and served. At the beginning of autumn and winter, the fresh mustard heads on the market are so much called - mustard, mustard head, leeks, taro, mustard greens, clams, clams, leeks, and mustard.疙瘩, kohlrabi. This big cockroach that looks like a radish usually dominates the year in the north. In this season, the fresh mustard head is washed and dried, and then marinated with salt water. This pickled bean is made with pickled mustard. Usually, pickled mustard heads, in addition to fried food, will be cooked in the spring with pickled soup and dried to dry, this is the "salty" that has nothing to grind. This kind of salty home in the winter storage, there are complexes of the northerners can not be opened.
Soak dried soybeans in clean water for one night to swell
Mustard head washed and shredded
Drain the dried soybeans in boiling water for 3 minutes and remove the drain
Heat the oil in a pot, add the dried chili to the fragrant incense when warm, pour the mustard greens and stir fry
Transfer to soy sauce, soy sauce and sugar, stir fry and pour into soy beans
Stir the fire until the soup is quickly dried, then pour a little ginger and garlic vinegar along the side of the pan, stir fry evenly.
1. If you are in trouble with water, you can buy ready-made soybeans in the soy products area of the supermarket. You can remove the soybean meal by boiling water. 2. Pour a little ginger and garlic vinegar to enhance the flavor, or use a little balsamic vinegar instead 3. Prepare the pickles in the crisper and refrigerate them in the refrigerator.