Is silver mustard the same as bitter chrysanthemum? How to pickle mustard

Silver mustard has a crisp and sweet taste, similar to Chinese cabbage. It is rich in protein, cellulose, vitamin C, reducing sugar, dry matter, soluble solids and other trace elements. Silver mustard can be eaten cold or stir-fried. It tastes delicious and can increase appetite. Is silver mustard the same as bitter chrysanthemum? Let's take a look at how to make mustard. I hope you can learn how to make this dish.

Contents of this article

1. Is silver mustard the same as bitter chrysanthemum?

2. How to pickle mustard greens

3. How to cook mustard greens

Is silver mustard the same as bitter chrysanthemum?

Silver mustard is not bitter chrysanthemum. Although the two look similar, they are not the same plant. Silver mustard tastes crisp and sweet, similar to Chinese cabbage, rich in vitamins, protein and other nutrients, and can promote digestion; bitter chrysanthemum tastes bitter and sweet, usually eaten cold, can clear away heat and reduce internal heat.

Silver mustard

Silver mustard and bitter melon are not the same plant. Silver mustard belongs to the cabbage subspecies. Although it looks very similar to bitter melon and has serrated leaves, its taste and nutritional value are different from bitter melon. Dioscorea belongs to the Asteraceae family and is an annual or biennial herb with a relatively bitter taste. It is generally eaten as a cold dish.

Silver mustard

Silver mustard has a crisp and sweet taste, similar to Chinese cabbage, and is rich in protein, cellulose, vitamin C, reducing sugar, dry matter, soluble solids and other trace elements. Silver mustard can be eaten cold or stir-fried. It tastes delicious and can increase appetite. Eating more silver mustard can promote gastrointestinal motility.

Chrysanthemum

The taste of bitter chrysanthemum is bitter with a hint of sweetness. It can usually be eaten cold. It is a delicacy that can clear away heat and reduce internal heat. However, due to its bitter taste, only some people like to eat it. It contains protein, amino acids and alkaloids, so it also has medicinal value. Eating bitter chrysanthemum in summer can resist bacteria and inflammation, clear away heat and improve eyesight.

How to pickle mustard greens

When pickling mustard greens, use clean water to wash the leaves and rhizomes of the mustard greens, cut them into shreds with a kitchen knife, then put them into a glass bowl and add salt to the bowl. Wait for a day, then take out the mustard greens, squeeze out the water, mix them evenly with salt, chili powder, garlic and other seasonings, and finally put them into a sealed glass jar.

1. Clean and shred

Before pickling mustard greens, select mustard greens with smooth and undamaged surfaces as raw materials. Then put them under the faucet and use your hands to clean the dust and stains on the surface of the mustard greens. Then use a kitchen knife to cut the leaves and rhizomes of the mustard greens into thin strips.

2. Add seasoning

After shredding the mustard greens, put them into a glass bowl and add salt. After mixing evenly, wait for twenty-four hours, then take out the mustard greens and squeeze out the water with your hands. Finally, mix the mustard greens with salt, chili powder, sugar, garlic and other seasonings evenly.

3. Sealed fermentation

The mixed mustard can be sealed and fermented. First, prepare a well-sealed, sterile and dry glass jar, then evenly spread the processed mustard in the glass jar, cover it with a lid, and place it in a dark and cool environment. It can be eaten after seven days.

How to cook mustard greens

Mustard Rice

Ingredients: 1000 grams of late rice, 1000 grams of mustard greens, 300 grams of pork belly, 100 grams of dried shrimp, 150 grams of lard (cooked), 50 grams of shallots, 50 grams of soy sauce, appropriate amounts of chili sauce and fried peanuts, appropriate amounts of pork bone soup, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a little salt, and a little pepper.

practice:

1. Wash the late rice with clean water, soak it for 2 hours, drain the water, wash the mustard greens and cut them into small pieces, cut the shallots into thin slices, and cut the pork belly into shreds.

2. Put the pan on high heat, add lard and heat it, add shallots and fry until golden brown. Then add pork belly shreds and stir-fry until cooked, add mustard greens and shrimp skin, stir-fry until half soft, then add washed late rice, soy sauce and MSG and stir-fry until smooth.

3. Then pour in the pork bone soup, cover the pot, and cook over high heat until the soup is reduced. Then immediately turn down the heat and simmer over low heat until the rice is cooked.

4. Open the lid and pour on the onion oil, peanuts and rice and mix well. You can add some chili sauce according to your personal taste when eating.

Stir-fried mustard greens

Ingredients: 1 pound of mustard greens, appropriate amount of minced garlic, appropriate amount of salt.

practice

1. Wash the mustard greens, cut them into short pieces, and then blanch them.

2. Put a small amount of oil in the pot, add minced garlic after heating, sauté until fragrant, then add watercress and stir-fry.

3. Add appropriate amount of salt to season.

Stir-fried mustard greens with garlic

Ingredients: 1000 grams of mustard greens, 20 grams of garlic, and salt.

practice

1. Wash and drain the mustard greens, then cut into sections and cut the garlic into slices.

2. Boil a pot of water, add a little salt, put the mustard greens in and blanch them, then remove and drain.

3. Heat the wok, add 2 tablespoons of oil, then add the garlic slices and sauté until fragrant.

4. Add mustard greens and stir-fry over high heat for 2 minutes. Add a little salt and stir well before serving.