Soup mustard on eggs
By VicentaLakin
Mustard, the most common type of vegetable in our daily lives, and one time we watch a cooking show and we find that it's also called mustard. There are two different kinds of mustard in my own yard, one small mustard and the other large mustard, all of which taste the same, but taste different. It's a little mustard. It tastes so soft. Despite the variety of practices and combinations, I prefer double eggs with soup, which is common in winehouse restaurants。
Recipe Recommendations
- mustard 500 grams
- preserved eggs 1 piece
- salted egg 1 piece
- olive oil appropriate amount
- sesame oil a little
- Jiang appropriate amount
- pepper a little
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Soup mustard on eggs
1
Prepare food: mustard, salty eggs, ginger。2
Small mustards are washed and sliced, small pieces of salted eggs are cooked, small pieces of ginger cut。3
A pot of water is boiled and a proper amount of olive oil is poured into the mustard bar and the leaves boil for several minutes。4
We'll pick up some dry water and fill it up。5
A small soup pan with a proper amount of water to put in ginger。6
Fall into salted eggs。7
Boiled and then pumped in salt, pepper powder and sesame oil and shut down the fire。8
Then pour it into the mustard plate。Soup mustard on eggs Make Tips
1. Scorch mustard, but no salt. The salt is only released when the soup is last made. The mustard is a little cold, so the ginger and pepper powder must be on。