Stir-fried three dices of mustard seeds with snow

Overview

The pot was simmering beef with yams, and I was thinking about making another dish. The stew is nutritious, but it doesn’t serve rice. I have to make another meal no matter what. There are cucumbers, potatoes, tomatoes, and lettuce at home. There are also three pieces of ancestral dried tofu in the refrigerator. They were left over from yesterday’s cold salad. I thought I can’t put this anymore and have to eat it immediately. But three pieces of dried tofu are not enough to make one dish. I stood there and thought for a moment, hey, I also have a bag of ready-to-eat pickled peppers and bamboo shoots. If I add some diced lettuce and some mustard mustard, wouldn’t it be a complete dish? It’s also nutritionally balanced. Just do it and let’s go!

Tags

• hot dishes
• lettuce
• msg
• potherb mustard
• ready-to-eat pickled pepper and bamboo shoot tips
• sanding
• zuming dried tofu
• salt

Ingredients

Steps

1. 1 Here, I would like to once again express my solemn thanks to Xia Yuhe for bringing me the authentic potherb mustard from my hometown in Anhui

2. 2 Cut bamboo shoot tips, lettuce and dried tofu into dices of similar size

3. 3 Minced ginger, onion and garlic

4. 4 Heat the pan with cold oil. I use lard. I think that with the participation of lard, the mustard will be more fragrant. If vegetable oil is used, the unique aroma of mustard will not be brought out easily. Heat the oil, add ginger, onion and garlic and stir-fry until fragrant, but don’t burn it

5. 5 Then add the potherb mustard and stir-fry until fragrant

6. 6 Finally, add the diced bamboo shoots, lettuce, and dried tofu and stir-fry quickly over high heat. Add a little salt to taste and mix well. Turn off the heat, add an appropriate amount of MSG and mix well

7. 7 Remove from the pot and start eating