White mustard
By VicentaLakin
BURNING IS ONE OF THE EIGHT MAJOR CUISINE COOKING TECHNIQUES IN OUR COUNTRY, THROUGH WHICH THE REQUIREMENTS OF BEAUTY, BEAUTY, TENDERNESS AND SMOOTHNESS ARE MET. MUCH OF THE WORD BURNING IS IN THE WINEHOUSE, AND NOW IT'S “GO HOME AND EAT”, SO WE'RE ALSO USING IT ON HOME FOODS, WHICH, ALTHOUGH NOT AS SKILLED AS A PROFESSIONAL CHEF, SOUNDS LIKE IT. LIKE TODAY'S DISH, DO YOU SAY IT'S A GOOD NAME FOR A MUSTARD OR A COLD MUSTARD? MUSTARD, WHICH USED TO BE SPECIAL TO THE SOUTH LIKE GUANGDONG, IS NOW COMMON IN MY NORTH. THE LEAVES OF MUSTARD ARE THICK, SOFT AND SWEET, AND THE THICK DOVES ARE STRONG, CHEWING UP AND NOT HARD, AND FLAILING. MUSTARD IS RICH IN CARROTS, VITAMIN C, AND ITS UNIQUE TASTES AND TASTES CAN BE HIGHLIGHTED BY BURNING, ESPECIALLY IN THE SUMMER, WHEN IT TAKES A FEW MINUTES TO MAKE A PLATE OF MUSTARD, SAVES FRIED AND SMOKE, AND REDUCES THE LENGTH OF STAY IN THE KITCHEN; ITS RICH PLANT FIBRES AND THE EFFECT OF CLEAN INTESTINES ARE A VERY GOOD SUMMER MEAL。
Recipe Recommendations
Steps for White mustard
1
Mustards, onions and sweet peppers are clean; peppers can be used by those who can eat hot。
2
The blades of mustards are stripped off, the old skin of the base of the thick tuber is cut off and can be cut in half for ease of taste。
3
Onions cut the dust, sweet pepper cut the crumbs。
4
A few drops of vegetable oil in the open water and mustards in two boilers of chow, which is then recovered。
5
No need for cold water, direct control of the water voltage, and then onions and sweet peppers。
6
Burn a bit of vegetable oil, get out of the fire when it's burning, get onions at the end, and spark the scent。
7
Illuminating permafrost or raw。
8
White mustard, fresh fragranceWhite mustard Make Tips
One, mustard leaves are thick and thinner, which are then burned in the open water, which is then taken out, preventing it from being cooked too long to lose its soft taste. 2. Hot oil is the pen of the eye, which stimulates the scent of onions。