Xiushui Tute pickles dry

Dry mustard pickles known as dry. After practice is washed and dried mustard leaves, chopped stir-fry until half cooked in a wok, put the squeeze out some crates of water, dried and then steamed, then dried Serve. Well can save a year is not bad, not only do "Pork" the main dishes, but also add chili hype meals. Dry mustard can be produced as refreshments. Practice is to leave 2-3 leaves mustard heart, by washing, soak, drying, steaming, stains and other procedures, to make a long dish. Salt or sugar made alkaline taste sweet mustard or dry, this dried vegetables put your mouth when chewing food for thought, a lot of flavor, is the dried fruit drinks tea pharynx points. It is said that Hakka origin of Chen Zhen childhood favorite dry mustard, and later as governor of Hunan, the kitchen has repeatedly confessed buy vegetables and do more, buy less meat dish, and asked to have no particular dry mustard. Kitchen servant said privately that he pretended to clean, does not smell angry Chen Zhen, a poem sent to the cook: chewing sweet cabbages to determine is not guanjia diet side, indifferent to my career habit, did not mean to catch clean.