Mustard greens with oyster sauce

Overview

When you see the word mustard, you may think of pickled mustard. In fact, this is not the case. This mustard is a specialty around Pengcun, Shuidong Town, Guangdong, and is named after this area. It is also called Pengcun mustard. Due to its special variety and geographical and climatic conditions, Shuidong mustard is crispy and delicious, tender and residue-free, fresh and sweet, and also because of its small planting size. It is very popular in the market. It is a high-end vegetable and has a good reputation in the Chinese domestic market and the international market. This kind of mustard greens is very rare here. It is only sold in large supermarkets and large markets. The price is very expensive. The one I bought is 15 yuan per kilogram. This dish is available in large restaurants and hotels, and it is expensive. This is an improved version for your own taste. Shuidong mustard also has a special fresh aroma, which can increase appetite and help digestion. It also has the effects of clearing heat, detoxifying, antibacterial and reducing swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, and promote wound healing. It is rich in vitamins, minerals and proteins. In addition, it also contains mustard sugar. After hydrolysis, the volatile mustard oil produced has a special spicy flavor. The protein contained in it is decomposed to produce a large amount of amino acids, which produces a delicious flavor after cooking and is of excellent quality. It is warm in nature and pungent in taste, can ventilate the stomach, promote qi and resolve phlegm; it can benefit the lungs, spleen and stomach. It has certain health care effects.

Tags

• hot dishes
• home cooking
• oyster sauce
• shuidong mustard
• starch
• wolfberry
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients: 400 grams of mustard greens, 20 grams of salt, oyster sauce, 5 grams of wolfberry, 2 grams of sesame oil, 2 grams of water starch

   

2. 2 Wash the mustard greens and cut them from the middle of the leaves

   

3. 3 When blanching

   

4. 4 Add a few drops of vegetable oil and salt and cook for about 2 minutes,

   

5. 5 At least it’s on the plate

   

6. 6 Soak wolfberry in cold water

   

7. 7 Mix starch with water evenly

   

8. 8 Add water to the pot, add oyster sauce and stir evenly with a spoon

   

9. 9 Add a little water starch to make a thin gravy

   

10. 10 Add a little salt to the wolfberry, bring to a boil over low heat, then turn off the heat, add a little sesame oil, so that there is a layer of oil on the top of the gravy, and the gravy will be shiny. Pour the gravy onto the mustard greens and serve