Garlic Pickled Mustard Stems — A Super Fragrant Dish for Rice
Diced pickled mustard stems are flash-fried, then tossed with a mound of golden garlic, creating a salty, aromatic companion for congee. A humble bowl that vanishes quickly despite its tiny effort.
Instructions
- 1
Two pickled mustard tubers, diced
- 2
Peel the garlic cloves (there are only 6 cloves in the picture, but I later added two more because I have a stronger taste, lol~~~)
- 3
Mince the garlic, making sure to chop it finer than the pickled mustard tuber.
- 4
Mince the garlic, making sure to chop it finer than the pickled mustard tuber.
- 5
Add oil to the pot
- 6
After it starts smoking, stir-fry the chopped pickled vegetables, and after two or three minutes, remove them from the pan.
- 7
Add oil to the pot again, then sauté the minced garlic until fragrant
- 8
Once the garlic aroma comes out, immediately pour in the stir-fried chopped pickled mustard, and stir-fry it casually.
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Ingredients
Main Ingredients
- pickled mustard tuber2 piece
- Garlic8 clove