Recipe for rural mustard vegetables: Ingredients: appropriate amount of mustard powder. Accessories: appropriate amount of vermicelli, appropriate amount of carrots, appropriate amount of spinach. 3. Ingredients: appropriate amount of refined salt, appropriate amount of light soy sauce, and appropriate amount of sesame oil. Production method:

1. Soak the vermicelli in water until soft, which takes about 2 hours.

2. Take a clean small bowl, pour two tablespoons of mustard powder, and pour boiling water to make a paste.

3. Cover the small bowl containing the mustard paste tightly and simmer for 30 minutes.

4. Wash the spinach and grate the carrot into thin strips.

5. Pour water into the pot, boil until it bubbles, add the soaked vermicelli, scald until the color is translucent and then take it out into a basin of water.

6. Remove the clean spinach from the welding water and squeeze out the water for later use.

7. Cut the vermicelli into appropriate sections and put them into a clean large bowl together with spinach and carrot shreds. Add a tablespoon of light soy sauce.

8. Sprinkle with a little salt.

9. Pour in two tablespoons of stewed mustard paste and mix evenly.

10. Add sesame oil and mix well.