Spicy Green Mustard/辣芥菜

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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

菜洗乾净,並掛在衣架上放通風的地方晾至少8小時或過夜,直到蔬菜枯萎。

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。

把菜切細。加2-3湯匙豬油到鍋中,鍋加熱都非常熱的時候加入蔬菜和1茶匙糖和1/2茶匙雞粉,並混合好。

如果你想它非常辣,從倒入鍋中那刻起只煮10秒鈡;如果你想它是一點辣的多煮5秒鈡。如果你煮超過15秒,它就不會辣了。

將所有芥菜倒到碗中,然後用塑料薄膜蓋起來,以防止其變黃。

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