Shredded mustard is a kind of food rich in rich and colorful methylcellulose and its nutritional elements. We can use mustard as pickled mustard heads and spicy vegetables, and we can also use it to make stewed shredded mustard. First, you need to clean the mustard knot and shred it, then stir-fry it in a pot, add a small amount of pepper to the pot, and finally add seasonings such as white rice vinegar and sugar to the pot.

space

Braised shredded mustard

Exercise 1:

Ingredients: mustard tuber, black fungus, pepper, salt, sugar and white vinegar.

Manufacturing process:

1. Wash mustard bumps and cut them into shredded pork bumps.

2. Add some oil to the wok, bring it to a boil, add pepper, fry it and scoop it up.

3. Add shredded mustard, stir fry quickly and turn off the heat immediately after symmetry.

4. Put the shredded mustard tuber into a closed vessel and stew it for 10 hour to fully release its fragrance.

5. Soak the fungus and cut it into strips.

6. After stewing, mix shredded mustard and black fungus with salt, a small amount of white sugar and white vinegar.

space

Braised shredded mustard

Exercise 2:

Ingredients: Cai Jie 200g, oil, onion, soy sauce.

Manufacturing process:

1. Wash the fresh shellfish and cut them into filaments.

2. Pour a little oil into the pan and fry the onion.

3. Pour shredded mustard into the pot and cook on low heat.

Put it in a container and marinate it a little.

5. When you take it, pour it out and add soy sauce and mix well.

space

Braised shredded mustard

Exercise 3:

Ingredients: Cai Jie, pepper and salt.

Manufacturing process:

1, Cai Jie cleaning and cutting.

2. Stir-fry a small amount of pepper, stir-fry until fragrant, then add mustard and salt and stir-fry.

3. After frying, put it in a sealed container and simmer for a few hours before taking it.

Nutritional components of shredded mustard.

According to the investigation, every100g of Chrysanthemum morifolium contains 5.2g of protein, 0.4g of human fat, 6g of carbohydrate, 420mg of calcium, 73mg of phosphorus, 6.3mg of iron and 55mg of vitamin, which has obvious curative effects on cough with phlegm and blood stasis, chest tightness, boils, deafness, swollen gums, abdominal cold pain and constipation. Let's talk about the nutritional elements in the following interface vegetables.

1, vitamins. Cai Jie contains rich and colorful vitamin D, B vitamins, vitamin C and vitamin D substances, which has strong specificity and has a good effect on helping the human body digest and absorb iron and moisturize somatic cells. Can reasonably eliminate fatigue and improve work efficiency.

2. ascorbic acid. Ascorbic acid is a kind of recovery substance with strong specificity, which will participate in the whole process of redox reaction of the body and stimulate the use of oxygen in the whole process, thus increasing the oxygen content in the brain, and has the functions of relieving fatigue and eliminating fatigue.

3. Methyl cellulose. Methyl cellulose in Cai Jie can promote intestinal peristalsis of sigmoid colon, improve gastrointestinal digestion and absorption activities, and accelerate the excretion of endotoxin in the whole process, which has the function of moistening intestine and relaxing bowels, and can reasonably treat constipation.

4. carrots. It has a strong eyesight improving effect and a good nourishing and health preserving effect.

In addition, Cai Jie has the functions of clearing away heat and purging fire, inhibiting bacteria and swelling, inhibiting the toxic and side effects of bacterial endotoxin, and promoting wound repair. Eating more Jie Cai can also reasonably resist infection and prevent infectious diseases, and enhance your immunity.