Steamed pickles (shredded mustard greens)

Cooking Instructions

1. Rub the mustard gnocchi, rinse it with warm water several times, and finally put on the warm water that has not covered the shredded shepherd's cabbage and soak it for 20 minutes.
   Soak out all the saltiness of the shredded mustard greens!

   

2. Wash the mustard shreds several times (wash until the mustard shreds are not salty), squeeze out the water, and shake them off for later use.

   

3. Squash the garlic cloves

   

4. Put more oil in the pot, add spices to the warm oil, and stir-fry over medium heat to bring out the fragrance.

   

5. Saute until the garlic is charred

   

6. Put the shredded mustard greens in the pan and stir-fry well

   

7. Reduce the heat to low and add sugar (to enhance freshness and neutralize saltiness), light soy sauce, dark soy sauce and chicken essence.

   

8. Turn the heat to high and stir-fry to bring out the soy sauce flavor.
   ♥ If you like the current salty and crispy taste, you can skip the steaming step later!

   

9. Stir-fry evenly in color until the taste of raw soy sauce is gone, then put it on a plate.

   

10. Put it in the steamer, buckle a large plate or seal plastic wrap on it (to prevent water vapor from entering), boil the water until the water boils, turn to low heat after the water boils, and steam for 25~30 minutes.

    

11. Put the steamed shredded pickles in a sterilized glass bottle and leave it upside down at room temperature.

    

12. Fragrant mustard shreds, sprinkle with an appropriate amount of white sesame seeds~
    ♥ The prepared mustard shreds are left for two days to make the seasoning and mustard shreds fully integrated and more delicious~