Cooking tips for Mustard and Pak Choi?
Mustard is mild in flavor. It can be prepare by steam, boil into soup, stir-fry, or used to complement other greens mixed together for a salad.
To prepare Pak Choi, remove the outer leaves and clean. Pak Choi may be eaten raw, steamed, or stir-fried. Do not to overcook. If stir-frying, chop leaves and stem and add them to the wok at the last minute.
64-72 oz cold tab water
1 tablespoon white sugar
1 teaspoon white vinegar
1 tablet 325 milligrams Asperin
1 drop house hold bleach
Combine all ingredients in the order listed above. Wait for a few minutes for the Asperin to finish desolve. Add bleach,then it's ready for use.
How to Make home made salsa (pickle).
Home make fresh salsa huns’ Garden tasty recipe.
5 lbs of hunsgarden fresh tomatoes
1/2 cup freshly squeeze lime juice
3 clove fresh garlic mince
1 small onion dice to small cube
1/2 cup fresh cilantro finely chop
1/2 cup fresh green onion
1 ghost pepper (1/2 Carolina ripper, or 2 jalapeños) added in portion and samples after well mix to desire heat.
1/2 table spoon of table salt.
1/4 tea spoon of MSG
if after mix well and taste too spicy, Increase MSG will tone down the spicy
Basic Stir fly for all Vegetables
Wash and clean your fresh vegetables (if you are not a vegetarian) slice the meat (Chicken, pork, or beef) very thin so that it can be fry quickly.
1. Heat up your wok (375*F)
2. Heat about 1/4 - 1/3 cup of vegetable oil
3. Once the oil is hot, add salt, pepper, and garlic (if you want a mild taste, do not crush the pepper, but if you want it to be hot, you will need to cruch the pepper into the hot oil at this time).
4. Once the garlic is brown, added your meat.
5. Once the meat is fully cook, add in the root vegetables
6. Once the root vegetables is tender to taste, add in the leafy green (do not cover, cover will cause the green to turn yellow).
7. Once the leafy green is tender to taste, pour the completed dish into a plate. The dish is ready to be serve
Do not leave the vegetables in the hot wok, as it will change the color of the vegetable as well as the taste.