Ingredients: 500g cucumber,

Seasoning: 25g sesame oil, 5g vinegar, 0g mustard 1 0g pepper1g salt.

Exercise 1. Wash and disinfect the cucumber, roll it into small pieces with a thick roll, marinate it with salt for 3 minutes, then rinse it with cold boiled water, squeeze out the water and put it in a plate.

2. Mix sesame oil, white vinegar, mustard and pepper in a bowl, pour them on the cucumber and mix well.

Mustard mixed with cabbage

Ingredients: purple cabbage (half), salad dressing, mustard.

Practice 1: Wash purple cabbage, cut into filaments and wash. Then put it into a container and marinate it with appropriate amount of salt for 30 minutes.

2. After curing, squeeze out the water. Add a tablespoon of salad dressing, mustard and a little white vinegar and mix well.

Braised chicken with mustard and Flammulina velutipes.

Ingredients: Flammulina velutipes, chicken breast, carrot and ginger slices, and seasonings: mustard, vinegar, soy sauce, salt, sugar and sesame oil.

Exercise 1. Add appropriate amount of water (without chicken) and ginger slices to the pot, and cook the chicken breast for 10 minutes until the meat is cooked.

2. Cut off the root of Flammulina velutipes, tear it off and wash it. Shred carrots and cooked chicken.

3. Add water to the pot to boil, add Flammulina velutipes and shredded carrots, simmer for 30 seconds, remove and cool in cold water.

4. Squeeze the cooled Flammulina velutipes and shredded carrots slightly and mix well with shredded chicken.

5. according to your own taste, put all the seasonings in a small bowl, pour them on the shredded chicken Flammulina velutipes, and mix well when eating.

Mustard spinach

Ingredients: spinach 1 kg, a little sesame, shredded ginger, salt, chicken powder, mustard oil and soy sauce.

Exercise 1. Wash the spinach.

2. Add shredded ginger after the water is boiled, and add spinach when it is boiled again.

3. Add appropriate amount of salt and chicken powder to taste after boiling, and then scoop up slightly dry water.

4. Add the right amount of mustard oil and soy sauce and mix well.

5. Sprinkle some sesame seeds.

Delicious mustard sauce

Ingredients: baby cabbage, mustard powder, salt and white vinegar.

Ultra-simple method-

1, choose baby cabbage, break it up, wash it, put it in a filter and scald it with boiling water for three or four times. Sit in the hot pot and pour hot water on the dish.

2. Drain the water with cold water, tie the vegetables with string as they are, cut them into blocks, and put them in an oil-free and clean container.

3, put a little salt, two or three spoonfuls of white vinegar, and sprinkle the right amount of mustard powder on each pier according to your own preferences.

4, the lid is sealed on the balcony, and you can eat it in two days!

Mustard seed Japanese cold noodles

Ingredients: 1 buckwheat noodles, 2 tomatoes, 2 lettuce leaves, a little seaweed, 1 bowl of ice water, and a proper amount of mustard seed cold noodle sauce.

Exercise 1. Wash tomatoes and shred them; Wash the trailing leaves of radish, drain them and tear them into pieces for later use.

2. Pour a proper amount of water into the soup pot and cook until it boils. Add buckwheat flour and stir until soft. Cook for about 3 minutes on low heat until cooked. Take it out and rinse it with cold boiled water, then soak it in ice water and drain it.

3. Put the noodles of method 2 into a bamboo container, drain them, put them into the leaves of tomatoes and radish vines of method 1, sprinkle them with Shanghai Tess, and serve them with mustard cold noodle sauce as dipping sauce.

Mustard and potato soup

Ingredients: butter 1 tbsp (15g), onion 1/2 (chopped), potato 100g (peeled and cut into small pieces), 3 tbsp mustard (45g), 200ml liquor, 500ml chicken soup, and whipped cream/kloc.

working methods

Heat the butter in the pan over medium heat. After completely melting, put the chopped onions and potatoes into the pot and stir-fry for about 3 minutes. Then add mustard (2 tablespoons, 30g) and spray with white wine, and continue to stir-fry for 2 minutes.

Pour the chicken soup into the pot, turn to low heat and cook slowly 15 minutes, then put the fried soup into a thick soup in a pulverizer, and then pour it back into the pot for heating.

Finally, add the remaining mustard (1 spoon, 15g) and light cream, stir the thick soup evenly, and then add salt and pepper.

Auricularia auricula, mustard and konjac silk

Ingredients: 20g black fungus, 60g shredded konjac, 2 parsley, appropriate amount of green mustard, appropriate amount of aged vinegar and appropriate amount of salt.

Exercise 1. Soak the fungus, and then blanch it with hot water for later use; Rinse the konjac silk with clear water.

2. Mix the juice. Pour an appropriate amount of mature vinegar into a small bowl, squeeze in two centimeters of green mustard, add salt and mix well, and the juice will be ready.

3. Pour the prepared juice into auricularia auricula and shredded konjac, add a small amount of coriander and mix well.

Three mustard shreds

Ingredients: cuttlefish150g, Dutch bean100g, red pepper 20g, radish15g. Seasoning mustard oil 10g, salt 1.5g, monosodium glutamate 1.5g, white sugar 3g, onion oil 5g, sesame oil 5g, and yellow wine 10g.

Exercise 1. Wash cuttlefish and cut it into thin slices, then chop the filaments with a thickness of 0. 1 cm into a pot, add a little salt and yellow wine to marinate for 5 minutes, and then rinse with clear water to wash off the mucus and fishy smell on the cuttlefish board. Shred the red pepper, and shred the peas equally thick.

2. Blanch the treated cuttlefish in boiling water for 30 seconds, take it out, quickly cool it in cold water, then put it in a basin, add shredded peas, shredded red pepper, salt, monosodium glutamate, soft candy, mustard oil, scallion oil and sesame oil and mix well.

3. Cut the heart into semi-circular slices.

Roasted corn with French mustard sauce

Ingredients: 200g corn sprouts, 1 tbsp French mustard sauce, 2 tbsp mayonnaise.

Exercise 1. Wash the corn shoots, blanch them with boiling water until they change color, remove them, drain them and put them in a baking tray for later use.

2. Mix all the seasonings evenly, pour in the recipe 1, transfer to the preheated oven, and bake at 250℃ for about 5 minutes until the surface is golden yellow.