Sausage mustard
By VicentaLakin
MUSTARDS ARE FED WITH FAT FLOWERS AND LEAVES, AND SINCE THEY DO NOT PRODUCE MUSTARDS LOCALLY, THEY ARE SOLD OUT OF THIN VARIETIES AND LEAVES ARE OLD. I HAD TO GO TO THE SKIN AND LEAVES, AND I HAD TO KEEP IT. GOOD THING THE MUSTARDS ARE SOFT AND SWEET. VITAMIN C IS VERY HIGH AND CONTAINS RICH SULFUR GLUCOSE, A VERY GOOD RUN-OFF VEGETABLE. BUT I CHOSE THE LOCAL SAUSAGE, WHICH TASTES SALTY AND HAS AN EXCELLENT TASTE。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Sausage mustard
1
Food: mustard, sausage (sliced)
2
Clean up the mustard, go to the skin。
3
Put the slice on the board。
4
Cut the mustard down into the water pot and pull it out。
5
It's hot and hot, and it's cut down the sausage。
6
And then we'll have the mustard to go and fire。
7
Then with a proper measure of salt。
8
A proper amount of flavor。
9
Fashioned, ready。