But there is a more serious problem, the nutritional information is for the entire recipe not for a serving and did not include the serving weight which presumably should be in excess of 1 kg as the two main ingredients total 1 kg.
They are then left to ferment in large clay urns for about 15 to 20 days.
The pickle is made from the whole head of Chinese mustard vegetables, which are dried, salted, and steamed.
For the preserved mustard greens About the aromatics We like to keep the flavor profile of our Mei Cai Kou Rou simple by just using garlic as the main aromatic, but some recipes also call for others including star anise, dried chili and green Sichuan peppercorns.
Later, when the showed up to deal with the rebellion's army, he shows up with his army in an attempt to crush 's army from both sides.
Try to search the highest quality as the lower quality mei cai may contain lots of sand, which will either cost a long washing time or spoil your final dish.
Make sure the lid is on the whole time.
Finely chop the mustard greens and garlic, then set them aside for later.
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