Mustard green 1 pound
Wash mustard green, and hang it over a hanger in a place that is Ventilated to dry for at least 8 hours or overnight until the vegetable is withered.
Add 1/3 to 1/2 tsp salt to the vegetable and knead it until it absorbs all the salt about 1-2 minutes. Leave it in the refrigerator for at least 3 hours.
Cut the vegetable. Add 2-3 tbsps Pork lard to a cooking pan, heat up the cooking pan really hot, add the vegetable to it and stir, add 1tsp sugar and 1/2 tsp Chicken powder and mix well.
If you want it to be very spicy, only cook for 10 seconds from the second you add the vegetable to the cooking pan; if you want it to be mild, cook it 5 more seconds. If you cook it more than 15 seconds, it won’t be spicy at all.
Transfer all the vegetable to a container then cover with a plastic wrap right away to prevent it from browning.
芥菜 1 磅
在芥菜中加入1/3至1/2茶匙的鹽搓揉大約1-2分鐘到所有鹽都被吸收。將其放在冰箱中至少 3 小時。
Last week I wanted to eat hamburger but I didn’t have burger buns at home and didn’t feel like to go out and buy due to the COVID 19 outbreak. So I decided to make this rice burger.
Here is how to make rice bun:
1 cup short grand rice
1 cup water
Wash the rice before add it and water to a rice cooker.
Here is the link to prepare the burger meat and everything else.
when rice is ready, use a rice bun mold to make rice buns. I don’t have a rice mold at home so I get 1/3 of the rice I made to make a ball, make sure you fold them together really tight. then you press the ball down to the shape of burger bun. Make 2 of them.
In a non stick pan, spread a little bit of oil, pan fry the buns on each side until lightly golden brown. Serve when the buns are still warm.