Detailed preparation method of old Beijing traditional cold dish mustard dun'er~~~

Overview

Mustard dumpling is a traditional cold dish in old Beijing, but fewer and fewer people know how to make it. Every year during the holidays, families will make a lot of it and give it to relatives and friends. Everyone who tasted it said it was delicious and asked how to make it. Now I will record the method in detail, hoping that more people can understand this traditional cold dish.

Tags

• hot dishes
• beijing cuisine
• cabbage
• coriander
• sugar
• sugar osmanthus
• vinegar
• carrot
• mustard

Ingredients

Steps

1. 1 Cabbage

   

2. 2 Slice the carrots and wash the coriander

   

3. 3 Vinegar, sugar, mustard

   

4. 4 Sugar Osmanthus

   

5. 5 Cut the cabbage into segments and place them flatly into a basin. Fill the gaps between the cabbage segments with loose cabbage leaves and cabbage stems

   

6. 6 Generally, one pot can be stacked three layers

   

7. 7 Pour the freshly boiled hot water over the cabbage

   

8. 8 After 2-3 minutes, pour out the water and place the blanched cabbage in a cool place to cool

   

9. 9 Put the mustard in a basin, scald it with boiling water, stir it evenly while scalding it, and then put it in a cool place to cool

   

10. 10 Then put the mustard in a cool place to cool

    

11. 11 Mix the cooled mustard (important! The mustard must be completely cool) with vinegar, sugar and sugar-osmanthus

    

12. 12 Don’t forget to add a spoonful of sugar osmanthus

    

13. 13 Arrange the carrots and coriander evenly on the cooled cabbage (important! The cabbage must also be completely cooled)

    

14. 14 Pour the prepared juice evenly on the cabbage. You can use chopsticks to poke out the gaps so that the juice can penetrate underneath

    

15. 15 Finally, place the mustard sticks in a cool place for 2-3 days before eating.