How to make Fried mustard - VicentaLakin's Recipe

FOR THE FIRST TIME, MUSTARD WAS EATEN IN GUANGDONG AND CONTAINED A LARGE QUANTITY OF VITAMINS, DIETARY FIBRES AND MINERALS. THE MUSTARDS FEED WITH FAT FLOWERS AND GREEN LEAVES, AND ARE SOFT AND SWEET. THERE'S ANOTHER LAYER OF WAX IN THE SKIN, SO IT'S CHEWING UP NICE, NOT HARD, NOT TOUGH. SUDONG POE ALSO WROTE A POEM ABOUT IT, “THE MUSTARD BLUES, THE SOFT TEETH, THE CHEEKS”. CARROTIN, VITAMIN C, WITH VERY HIGH LEVELS AND RICH SULFUR GLUCOSE, THE DEGRADATION PRODUCT IS RADISH SULPHUR, WHICH IS OFTEN USED TO REDUCE CHOLESTEROL, SOFTEN BLOOD VESSELS AND PREVENT HEART DISEASE IN ORDER TO COMBAT CANCER. YOU CAN PUT SOME SUGAR AND WINE IN IT. SUGAR CAN MASK ITS BITTER TASTE, AND WINE CAN ADD TO THE AROMA。