Pan-fried scallops with mustard sauce: mushrooms wiped clean and sliced, asparagus cut. Start a pot of boiling water, scalded asparagus. Turn on the heat and heat the pan with the cream. Add the mushrooms and sauté at this stage until the aroma comes out. When the aroma comes out, add the wine, bring to a boil, add the mustard, add the fresh asparagus, season with salt and mix with the whipped cream until the sauce thickens. Sprinkle the scallops with sea salt and black pepper if you like. Add the scallops to a hot skillet over medium heat and cook on both sides until cooked to your desired doneness. Spread the French mustard sauce first, then arrange the pan-fried scallops, pan-fried scallops with French mustard sauce is completed.
Pellet mustard stew meat: wash the meat with paper towels to absorb water and wipe to dry, cut pieces of hot frying pan frying until browned on both sides, the surface of the color is good, the inside is not cooked does not matter, sprinkle a bit of salt, pepper, preliminary seasoning, the first clip into the plate to set aside. Cut the onion into cubes and sauté until lightly browned, then add the browned meat and sauté, add the cream and flour and stir fry evenly, add the white wine→mustard seed paste→stock, the stock can't cover the meat, you can pour in some water to cover the meat a little bit, then it's done. Simmer on low heat for about 30 minutes, about 15 minutes to add honey and wait for the meat to be tender and flavorful, you can start the pot.