Three or four tomatoes, four eggs, two tablespoons of tomato sauce, two boxes of corn shoots, two or three pieces of fungus, three tablespoons of soup, a handful of mustard (with fewer flowers (or no flowers) and more stems), and a few drops of oil are enough.

working methods

1, heat the oil pan, pour the beaten egg juice into the pan and stir fry.

2. When the eggs are almost cooked, add tomatoes and stir fry. Stir well, add half a bowl of water and cover the pot.

3. After the tomatoes have drained half a bowl of water, add ketchup, stir-fry and season.

4. Heat the oil pan, stir-fry the fungus for about one minute, and then add three tablespoons of stock.

5. Stir-fry the stock and fungus evenly, and then put the corn shoots cut on the iron frame.

6. When the soup is dry, you can boil it.

7. After the mustard is washed, it should be thoroughly dried in the shade, so that the mustard can be completely dried to stimulate the aroma of the fried mustard.

8, hot oil pan, put a very small amount of oil (if you don't touch the pan, you can not put oil at all), stir fry until the color becomes darker.

9. Put the fried mustard in a glass bottle and cover the bottle tightly. Use hot air to make the mustard have a stronger mustard flavor in the bottle.

10, wait for three to four hours, and the mustard you open will have a strong mustard flavor, which is choking, spicy and appetizing.