Scallion oil, scallion mustard
Overview
[Scallion mustard with scallion oil] The simpler, the more original the taste. The scallion mustard is also called baby greens. It is very vivid, one by one, very cute. After eating it, you still want to eat it. The special fragrance of mustard leaves people aftertaste. When I bought this mustard seed, the vegetable seller told me that if it is fried, don't overcook it, and if it is eaten cold, it must be seasoned with salt. Auntie knows how to eat! The vegetables I bought for the first time were stir-fried with the bacon, and the vegetables I bought for the second time were served cold. Needless to say, they were really crispy and sweet, and delicious.
Tags
Ingredients
Steps
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Material diagram.
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Remove the old skin from the roots of the vegetables, wash them together with the leaves, and cut them into thin slices. Add salt and marinate.
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Chop the shallots and shred the red pepper.
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Pour oil into the wok, heat it up, add the shallots, and fry over low heat until fragrant.
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Rinse the pickled vegetables twice with purified water, squeeze out the water, put them in a bowl, and add shredded red peppers.
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Add light soy sauce and sugar, mix well, and pour the fried scallion oil on top.
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Mix thoroughly and evenly. Just load it into a plate.
