Meatloaf mustard

There's a famous diet saying, "Good fish and horses, good mustard and blue, good play." Horsefish and mackerel are considered “good fish” by the tide and are expensive. In the 1960s and 1970s, the price of aquaculture was slightly higher than that of lobster and plaster. The blue mustard, which refers to the raisins of mustard blues, is considered by the tides to be the head of the herbs, and is often fried with pig oil and fish. Now I'll teach you how to make fragrance with mustard blue: meatloaf mustard

Recipe Recommendations

Chinese kale 350 grams
meat pie 50 grams
corn one
rice appropriate amount
salt appropriate amount
soy sauce appropriate amount
oil appropriate amount

other
fried
ten minutes
ordinary

Steps for Meatloaf mustard

Scratch corn, wash it, dry it, put it in a plate, to be used

The mustard blues and leaves are split into two parts, and when they are washed, they are flattened with a knife and cut into small particles, and the leaves are cut into smaller ones。

After cutting the meatloaf, cut it into strips

Then the hot pot, pour in the right amount of oil, pour the meatloaf, and fry it to gold

And then you pour corn grains and cut mustard blues, and it's a little hotter, and it's even, and you put a little salt in it

In the end, put in the right amount of rice, start the little fire, drop in the right amount of raw smoke, even the right amount

It'll be a hot meal. Try it