Milk Mustard

Name: Milk Mustard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Mustard Knots; Some Cheese slices; Some corn starch; Some Egg liquid; Some Bread crumbs; Some Vegetable oil; Some Sugar

by Make soup for love

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The milk-flavored mustard tuber has a strong milk flavor, and the taste is crisp on the outside and inside. Cut the irregular lumps of mustard tuber into pieces. It has changed the shape of the dining table in the form of silk. Soak in cold water for one hour to extract some of the salt in the mustard as far as possible so that the vegetable is not too salty, and then steam it in a steamer for more than ten minutes to remove the raw flavor of the mustard. Then it is wrapped in starch, egg liquid, bread crumbs, and deep-fried until it is made. When eating, you can sprinkle sugar on top, or dip it in ketchup. The taste is very good. "

Ingredients

Milk Mustard

1. Prepare the required raw materials.

2. Remove the irregular shape and outer skin of the mustard tuber, take only the middle part, cut into regular-sized squares, soak in clean water for about an hour, and change the water in the middle. (The scraps removed can be used for other purposes).

3. Steam the soaked mustard tuber in a steamer for ten minutes to remove the peculiar smell of the mustard tuber.

4. Sprinkle a spoonful of sugar in the mustard cubes to neutralize the saltiness.

5. Cut the cheese slices longitudinally from the middle into strips with scissors.

6. Take a piece of mustard and roll it with cheese sticks.

7. Wrap it in dry starch, so that the surface of the mustard tuber is evenly coated with starch.

8. Then coat the egg liquid evenly in the egg liquid, so that all the mustard cubes stick to the egg liquid including both ends.

9. Roll in the breadcrumbs and cover it with breadcrumbs.

10. Put wide oil in the wok. When the oil is 70% to 80% hot, you can lay out mustard embryos for frying. (Use a water-free chopsticks to insert into the oil, there are small bubbles around the chopsticks rising up, indicating that the oil is warm).