Pelican mustard
By VicentaLakin
The most common way to eat mustard is as much as it tastes like it tastes like it tastes like it tastes like it tastes like it tastes like it tastes like it tastes like it tastes like it tastes like it's hot。
Recipe Recommendations
- Chinese kale 350 grams
- olive oil appropriate amount
- white sugar a small spoonful
- oyster sauce 2 tablespoons
- scallion a
- dried red pepper a little
- fresh soy sauce a tablespoon
- salt a little
Steps for Pelican mustard
1
Mustard wash, cut the root
2
Cut the skin off the roots
3
(b) Water shall be poured into the pot, with a proper amount of salt and a small amount of oil, and water shall be poured into the root and, at a later stage, into the mustard linch
4
(a) A few changes of colour, quickly recovered, and the codes placed on the plate
5
Pelican oil, soy sauce, sugar in small bowls
6
When the juice is poured into the pot, it is burned to bubbles, and the fire is shut down
7
(b) Pour on the mustard blues with burnt juice; and put a few onions on the mustard
8
A proper amount of olive oil in the spoon, and a small fire heating to smoke
9
The hot oil is on the onion and mustard while it's hot。