Mustard eel
By VicentaLakin
I don't know when I've had a moment with West mustard. Homes are usually prepared to travel abroad as soon as they are exhausted. Mapleha students came home for a visit and brought me a bottle of honey mustard sauce. It's still the first attempt. Mustard tastes less sweet. So I got the idea to make the main dish with two other mustard sauces。
Recipe Recommendations
- snapper slices appropriate amount
- broccoli appropriate amount
- baiguo appropriate amount
- red kidney beans appropriate amount
- Western yellow mustard appropriate amount
- Country mustard appropriate amount
- honey mustard sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- salty and sweet
- steamed
- ten minutes
- ordinary
Steps for Mustard eel
1
Frozen snails are unfrozen early, with wine and white pepper for a while。
2
The broccoli is ripe。
3
White fruit, silver almonds, boil the shells and remove the skin from the meat。
4
The red bean is cooked early or not。
5
The juice is dominated by three mustard sauces。
6
The ratio is approximately 1:1。
7
It is not desirable to have enough of this in order not to affect colour, and the wine is essentially diluted。
8
Squirt chips are released when the steaming pot opens。
9
Steam for about five minutes。
10
Zip, a Western dish looks good。
11
You can also replace red bean with little tomatoes。
12
Juice。
13
Steaming fish, cooking vegetables, sauce, and 10 minutes to table。
14
A healthy, appetizing main course。