BURNING IS ONE OF THE EIGHT MAJOR CUISINE COOKING TECHNIQUES IN OUR COUNTRY, THROUGH WHICH THE REQUIREMENTS OF BEAUTY, BEAUTY, TENDERNESS AND SMOOTHNESS ARE MET. MUCH OF THE WORD BURNING IS IN THE WINEHOUSE, AND NOW IT'S “GO HOME AND EAT”, SO WE'RE ALSO USING IT ON HOME FOODS, WHICH, ALTHOUGH NOT AS SKILLED AS A PROFESSIONAL CHEF, SOUNDS LIKE IT. LIKE TODAY'S DISH, DO YOU SAY IT'S A GOOD NAME FOR A MUSTARD OR A COLD MUSTARD? MUSTARD, WHICH USED TO BE SPECIAL TO THE SOUTH LIKE GUANGDONG, IS NOW COMMON IN MY NORTH. THE LEAVES OF MUSTARD ARE THICK, SOFT AND SWEET, AND THE THICK DOVES ARE STRONG, CHEWING UP AND NOT HARD, AND FLAILING. MUSTARD IS RICH IN CARROTS, VITAMIN C, AND ITS UNIQUE TASTES AND TASTES CAN BE HIGHLIGHTED BY BURNING, ESPECIALLY IN THE SUMMER, WHEN IT TAKES A FEW MINUTES TO MAKE A PLATE OF MUSTARD, SAVES FRIED AND SMOKE, AND REDUCES THE LENGTH OF STAY IN THE KITCHEN; ITS RICH PLANT FIBRES AND THE EFFECT OF CLEAN INTESTINES ARE A VERY GOOD SUMMER MEAL。
