The mustard
By VicentaLakin
The mustard follows a fast-cooked process, which produces a mustard smell that can be eaten with a straight head. Mustard creeps are cheap and delicious. Grandma used to make them when she was a kid。
Recipe Recommendations
- mustard bumps
- pepper 10 capsules
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for The mustard
1
mustard creep, 360g heavy, clean。
2
Sliced into thin, flat slices of silk (not too thin, like normal potato silk). Knives don't work well. It has to be fine and even
3
All the material is ready: cut mustard wire, two millet spicy, a pepper chop. If it's hot, it's dry peppers, 10 peppers, appropriate salt. There's more salt than usual
4
Hot pots of cool oil, fried peppers. In some cases, peppers, large items and dry peppers are used to fry。
5
Pick up the peppers, pour the mustard wire, flip it fast。
6
It's fast enough to join the chili ring and the salt is evenly mixed. There's a slight spicy smell coming out, off the fire. The whole setup is about 40 seconds, so don't overdo it. It doesn't smell like mustard。
7
Quick, put mustard in the pot. There are high-temperature canisters in the house that can be filled directly。
8
Cover the film and keep it warm for one night with a cloth bag。
9
I eat at night, and Shanxi likes to be jealous. The rest is contained in a sealed bottle and kept in the fridge. My seal can't stand the heat. It can only wait until it cools。