Fig mustard fig mustard

In a course with a freshman in a good restaurant, I introduced the mustard seeds. If you want to say something different, try the dark beer mustard in advance. Remember to try the black one just for the first time. Beer mustard sauce also spit out, spicy and pungent sour smell makes people unable to enter, so put it into the refrigerator into the cold palace, I thought how could it be such a taste? After a few days, no matter how the taste is, I will try it out in the classroom, let everyone know that the mustard seeds have changed in acidity. On the same day, I smelled it. It was no longer sour and smelly. I tried it and it was spicy and pungent. The taste has been alleviated a lot, and the bitterness of the micro-staple beer has become a perfect match with the food of the sausages, so the dramatic changes make everyone amazed. In this way, I started to make mustard sauce of different tastes. I also tried different dark beer, plus tulip powder, and added red wine... all of them are distinctive and varied, very interesting. Finally, we chose fig mustard as a sauce. commodity. There is no added mustard sauce, the taste is changing at any time, it is more exciting at first, it will gradually be milder and softer, but it is definitely not silky like mayon. The mustard always plays a "kick", like The kind of kick that kicks the ass. It uses the dried figs of Onachu, which is very suitable for smearing on sandwich bread, sandwiching ham, lettuce, cheese, and a cup of black coffee. It is a great lunch sandwich "package". The slight sweetness of figs is of course suitable for appearing on the cheese plate. In the Western world, Christmas and New Year's happy hours, many people will make their own cookies, sweets, fruit cakes... For friends and family, one of the combinations is homemade mustard + bow bread, should be made of mustard Everything has its own merits. Like the Japanese people saying "slowness", they got the scene. https://youtu.be/8Hcmjt-2GVY