(seasoning)

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Mustard, also known as mustard powder, potato and mustard powder, is generally divided into green mustard and yellow mustard. Yellow mustard originated in China and is made by grinding the seeds of mustard. Green mustard originated in Japan and is made of horseradish. After adding pigment, it is green, its pungent smell is stronger than that of yellow mustard, and it has a unique aroma. Mustard is slightly bitter, spicy and fragrant, and has a strong irritation to the tongue and mouth, and its taste is very unique. Mustard powder has a fragrance when it is wet, has a strong pungent taste and tears, and has a stimulating effect on taste and smell. Can be used as a condiment for pickles, pickled raw meat or salads. It can also be used as a delicious seasoning for sashimi with soy sauce.

Chinese name

mustard

classify

condiment

taste

Slightly bitter, spicy and fragrant

Another name

Mustard seed powder, potato, etc.

catalogue

1 Types and Introduction of Mustard

2 nutritional efficacy

raw material

efficacy

3 misunderstanding

4 Preventive measures

Edible population

Edible taboo

Any other business

Five ways to eat

Mustard and cabbage pile

Eggs with mustard sauce

Mustard belly silk

Mustard spinach

Duck web in mustard sauce

mayonnaise

Fried shrimps with broccoli and mustard.

Types and Introduction of Mustard

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Mustard includes several vegetables of Cruciferae and Mustard. Its mature seeds are ground into a spicy condiment called mustard, also known as mustard powder and mustard powder.

Mustard, mustard, radish. In China, some people confuse it with mustard sauce because they don't understand it. The Japanese eat the sauce ground on the roots of western radish and pigskin; People in China eat mustard seeds and are ground into paste. These are two completely different plants.

Brown mustard is native to China and has a long history. Since the Zhou Dynasty, it has been eaten in the court. Since ancient times, it has been regarded as a natural herb and introduced to Japan. Because Japan is an island country, many people eat seafood, so it has developed in Japan. Nowadays mustard is one of the important seasonings in Japanese cuisine, especially in sashimi and sushi. Usually, the root of wasabi is ground and made into seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.

Western mustard and Japanese mustard look like two completely different plants in appearance, but their spicy chemical composition is exactly the same. On average, western mustard is hotter than Japanese mustard 1.5 times.

Green mustard and yellow mustard are two completely different seasonings. Yellow mustard originated in China and is made by grinding the seeds of mustard. Yellow and slightly bitter, it is a common spicy seasoning, mostly used in cold salad. In addition to seasoning, people also take yellow mustard orally to treat vomiting and sublingual colic; Topical medicine for treating arthritis.

Green mustard originated in Japan, and wasabi is green. Its pungent smell is stronger than yellow mustard, and it has a unique aroma, which is mostly used in Japanese cuisine. (Horseradish sauce is actually a light yellow food dye that turns green. Many sushi restaurants in China use horseradish instead of mustard. )

1. Mustard can be splashed with boiling water. After stirring evenly, soak the mustard container in boiling water, cool it and get spicy! 2. Mustard can also be splashed with cold water. After stirring evenly, put the mustard container into a steamer, steam for 10 minutes, and then let it cool! 3. If you are in the north or other areas where the stove is heated in winter, you can also pour mustard with cold water. After stirring evenly, put the mustard container on the stove plate (by the fire) and bake and heat it. Let it cool again! 4. When the mustard is splashed with cold water, stir it evenly, heat the mustard container in a microwave oven, and then let it cool!

Nutritional efficacy

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mustard

raw material

Heat (476.00 kcal)

Protein (23.60 g)

Fat (29.90g)

Carbohydrate (35.30 g)

Dietary fiber (7.20g)

Vitamin A(32.00 micrograms)

Carotene (190.00 μ g)

Thiamine (0.17mg)

Riboflavin (0.38 mg)

Nicotinic acid (4.80 mg)

Vitamin E(9.83 mg)

Calcium (656.00 mg)

Phosphorus (530.00 mg)

Sodium (7.80 mg)

Magnesium (32 1.00 mg)

Iron (17.20mg)

Zinc (3.62 mg)

Selenium (69.0 1 μ g)

Copper (0.63 mg)

Manganese (3.05 mg)

Potassium (366.00 mg)

efficacy

In terms of efficacy, mustard has a strong spicy taste, which can stimulate the secretion of saliva and gastric juice and enhance appetite. Thiocyanate in mustard can prevent tooth decay, cancer, thrombosis and asthma. Mustard can also prevent hyperlipidemia, hypertension, heart disease and reduce blood viscosity. Mustard oil also has the effect of beauty beauty.

The main spicy ingredient of mustard is mustard oil, which has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, have an appetizing effect and enhance people's appetite. Mustard can also reduce blood viscosity, treat asthma and prevent tooth decay. Mustard oil also has the effect of beauty beauty. In the fitness industry, mustard oil is a good massage oil.

Adding some sugar or vinegar to mustard can buffer the spicy taste and make it taste better. When mustard is oily and bitter, it should not be eaten any more.

1. Mustard has a strong bactericidal effect, which can kill bacteria and parasites in the digestive system. Therefore, raw seafood such as salmon is often accompanied by mustard.

The main component of mustard choking nose is isothiocyanate, which can not only prevent tooth decay, but also play a certain role in preventing cancer, preventing thrombosis and treating asthma, as well as sweating, diuresis, detoxification and clearing blood. It is also helpful to stimulate appetite and promote blood circulation.

Mustard can be used to treat rheumatic diseases and regulate menstruation. In ancient times, mustard was used to treat measles in bathing. Mixing with flour into paste can be used for treating cough or bronchitis.

4. Mustard can also prevent hyperlipidemia, hypertension, heart disease and reduce blood viscosity.

Mustard oil has the effect of beauty beauty. In the body world, mustard oil is a good massage oil.

Mustard also has the function of deodorizing and preventing diseases caused by living habits. Dissolving mustard in the right amount of water can also inhibit and remove mold, which can be said to be a small coup to remove mold in daily life.

Diet therapy: mustard is warm and spicy; Has the effects of detoxicating, relieving swelling, stimulating appetite, promoting digestion, warming middle warmer, invigorating qi, improving eyesight and benefiting diaphragm; Indications: swelling and pain of sores, hearing loss, swelling and pain of gums, cold abdominal pain, constipation, etc. To treat sore throat and hoarseness, 50 grams of dry mustard can be pickled, brewed with boiling water and frequently drunk (or gargled).

⒏ Mustard has a strong spicy taste and a strong stimulating effect, which can regulate women's endocrine, enhance sexual function, stimulate blood vessel expansion, enhance facial qi and blood circulation, and make women's face more rosy.

misunderstand

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Usually, people are guided by various statements such as "health preservation" and "diet therapy", and think that mustard has a strong detoxification function and can detoxify fish and crabs. In fact, mustard is only rich in isothiocyanate, which can inhibit the growth of microorganisms. Eating perishable seafood with mustard can not only enhance the taste and stimulate appetite, but also slightly inhibit the proliferation of microorganisms in fresh food before digestion. However, if you have doubts about the quality of seafood, you shouldn't eat it, with or without mustard. Mustard can't cure food poisoning.

Matters needing attention

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Edible population

Generally everyone can eat it.

1. Patients with hyperlipidemia, hypertension, heart disease and loss of appetite are suitable for eating.

2. Patients with gastritis and digestive tract ulcer should not eat, and those with inflamed eyes and pregnant women should not eat.

Edible taboo

1. Mustard is highly irritating and is not suitable for people who are unwell, such as excessive internal heat, red eyes, oral erosion, yellow urine, toothache and sore throat.

2. Patients with hyperlipidemia, hypertension and heart disease can eat it in moderation.

3. Pregnant women, gastritis and patients with digestive tract ulcers are not suitable for eating.

4. Mustard powder or mustard paste is usually used in daily life, which is a good product with positive color, strong taste and no impurities. Mustard should not be stored for a long time. Mustard sauce and mustard paste should be sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months. When mustard is oily and bitter, it should not be eaten any more.

Any other business

Usage: a little at a time.

Treasure selection: mustard sauce and mustard sauce are sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months. Mustard should not be stored for a long time. Don't continue to eat if the oil oozes and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it taste better.

Edible method

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Precautions: add it in moderation when cooking, and be careful not to put too much at a time, so as not to cause physical discomfort. Eating too much hurts the stomach.

Storage method: mustard sauce and mustard sauce are sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months. Mustard should not be stored for a long time. Don't continue to eat if the oil oozes and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it taste better.

Blending method: Some people complain that mustard powder has no taste. In fact, this is caused by improper use. Mustard powder contains mustard enzyme, glucosinolate and other substances, and it is slightly bitter and dry, with insufficient aroma and light taste. When it is used, it needs to be fermented to turn glucosinolates into volatile mustard oil, which gives off that spicy taste. The method is to stir mustard with warm water! Add a little oil, salt, vinegar and sugar, stir well, and put it in a high temperature for fermentation. After 4-5 hours, it is fragrant and spicy and can be eaten.

Mustard and cabbage pile

Ingredients: 500g Chinese cabbage, sugar10g, mustard10g, 5g white vinegar, 20g refined salt and sesame oil10g.

Exercise:

1. Wash the Chinese cabbage, remove the tail, cut the roots into 4 cm long piers, blanch them in boiling water and control the water for later use.

3. Put mustard in a bowl, rinse it with boiling water, stir it in one direction, and add vinegar, salt, sugar and sesame oil.

13. Spread the prepared mustard juice on the cabbage mound, put it on a plate, put it on the top button, put it in a warm place at home, take it out the next day, put it on a plate and eat it.

Note: when scalding the cabbage pier, it is best to tie it with thread in advance to keep the dish beautiful.

Features: This dish is crisp and refreshing, sour and spicy, and has the effect of relieving boredom and ventilation. This is delicious in winter and spring.

Eggs with mustard sauce

Ingredients: 3 potatoes, 2 eggs and 3 cucumbers1/.

Accessories: mustard 1 tablespoon, French fresh cheese 1 tablespoon, 2 tablespoons of water, watercress 1 (about 10g, which can be replaced by bean sprouts).

Seasoning: salt, lemon juice 1 teaspoon, sugar 1 g, pepper.

Exercise:

1. Peel potatoes, cut into small pieces, and cook in salt water for 20 minutes until cooked.

Boil the eggs for 5 minutes to keep them smooth and tender. Mix mustard, French fresh cheese and water, stir well in a deep pot, put it on the stove and boil it quickly, or put it in a glass bowl and heat it in a microwave oven, then stir well.

[14] Pour out the boiled potato water, then shake it with the lid and let it cool for a while to let the heat dissipate. Take out the potatoes and put them on the plate. Peel the eggshell, put it in the middle of the plate, and then pour mustard sauce on it. Chop watercress and sprinkle half on eggs.

4. Wash the cucumber and cut it into thin slices. Season with lemon juice, sugar, salt and pepper. Place it on a salad plate and sprinkle with the remaining watercress. Eat cucumber salad and eggs separately.

Mustard belly silk

Ingredients: 200g cooked tripe, 5g salt, 2 vermicelli, monosodium glutamate 1g, mustard powder 15g, vinegar 5g, garlic 5g and sesame oil 15g.

Exercise:

1. Cut tripe into thick shreds. Cut the vermicelli into two thick shreds, blanch it in a boiling pot, take it out, supercool it with cold water, drain the water, add sesame oil and mix well. Remove the clothes from the garlic and chop it into garlic paste.

3. Take a bowl, add mustard powder, warm boiled water (50g), refined salt, monosodium glutamate, vinegar and sesame oil, make it into paste, cover it and put it in a cool place, and then use it after cooling.

3. Put the vermicelli into the dish and pile it up first, then spread the belly silk on the vermicelli and pour the mustard sauce.

Production process:

1. Replace the cooked tripe with a knife and cut it into shreds. Wash the spinach, blanch it, let it cool, and put it at the bottom of the plate. Wash the onion, shred the onion, put it in the middle, and put the belly silk on the table.

2. Put mustard in a small bowl, mix well with boiling water, take a sealed bowl, steam it in a steamer for 10 minutes, take it out as soon as it tastes, then add salt, sugar, pepper noodles, monosodium glutamate, chicken juice, balsamic vinegar and sesame oil, and pour it on the tripe.

Process tips:

1. Now mustard is needed, and the effect is good. There are two kinds of domestic mustard, yellow and black, but the imported packaged mustard has a good effect.

2. At the bottom of spinach, replace the leaves with red-headed green stems.

Making mustard sauce is the key to the operation. If there is no steamer, it can also be placed on the stove 1 to 2 hours, but it should be sealed.

4. Mustard is enlightening, and some people don't like it. Pay attention to the coordination and quantity of the banquet.

Nutrients in mustard belly silk:

Calories (58 1.43 kcal) Vitamin B6 (0.3 1 mg) protein (7 1.27 g) Fat (23.72 g) Pantothenic acid (0.23 mg) Carbohydrate (25.87 g) Folic acid (/kloc) Vitamin A (508.60 micrograms), vitamin K(0.49 micrograms), carotene (3,000.80 micrograms), thiamine (0.24 milligrams), riboflavin (0.79 milligrams), nicotinic acid (12.72 milligrams) and vitamin C(83. 19 milligrams). Potassium (1153.15mg) sodium (2486.14mg) magnesium (258.85mg) iron (17.93mg) zinc (1.

Mustard spinach

Ingredients: spinach, mustard

Accessories: carrot, vermicelli, salt, sugar, vinegar, sesame oil, (oyster sauce, monosodium glutamate)

1. Wash spinach, blanch it with boiling water, remove cold water, wring out the water, and cut it into small pieces for later use.

3. Wash and shred carrots, blanch them in boiling water, remove cold water, and drain the water for later use.

3. Cook the vermicelli in boiling water, take it out and drain it for later use.

4. Put a proper amount of mustard into a bowl, add a little sugar, vinegar, sesame oil and a little salt (oyster sauce and monosodium glutamate) and stir well.

5. Put the spare spinach segments, shredded carrots and vermicelli into a container, add a little salt, stir well, and put the prepared mustard into it and stir well, then serve.

This dish is yellow and green, very pleasing to the eye, can increase appetite, and is also an excellent side dish with wine. Spinach is rich in nutrition, can improve iron deficiency anemia, make people look rosy and radiant, and is a beauty product. Carrots are also rare nutritious foods, which are rich in carotene. Regular eating can enhance human immunity and is good for health.

Duck web in mustard sauce

1. Peel the duck's paw, blanch it with boiling water, remove bones and tendons, cut off the wrist of the duck's paw, cut the palm in half vertically, and put it in a plate.

3. Lettuce with root, washed and disinfected, cut into pieces 1.2 cm long, and code around the plate.

3. Mix mustard, let it cool, add salt, sesame oil, vinegar, broth, etc. Mix well and pour on the duck's feet.

Process prompt

After peeling off the yellow skin of raw duck feet, cut off the corns, scald them with 70% hot water for 4 minutes, take them out, wrap them in cloth, rub off the yellow skin of the palms, and then soak them in clear water.

The taste of dishes

This dish is light yellow, crisp, spicy and sour, refreshing and not greasy.

Edible method

Breakfast, Chinese food, dinner, snacks

Health tips

Duck's paw contains more colloid protein and a certain amount of carbohydrate and fat. Cooked with mustard, it has the function of beauty and enlightenment.

Dietary nutrition

Duck's paw: Duck's paw is rich in collagen, which is equivalent to bear's paw with the same quality. The palm is the basic organ of exercise, with many tendons, thick skin and no meat. More gluten is chewy, thicker skin contains soup, and less meat is easy to taste. From the point of view of nutrition, duck's paw contains protein, is low in sugar and fat, and is an excellent diet food.

Lettuce: Lettuce contains more dietary fiber and vitamin C than cabbage, which can eliminate excess fat, so it is also called slimming lettuce. Because its stems and leaves contain lettuce, it tastes slightly bitter, and has the effects of analgesia, hypnosis, lowering cholesterol and adjuvant treatment of neurasthenia. Lettuce contains mannitol, which has diuretic and blood circulation promoting effects. Lettuce also contains an "interferon inducer", which can stimulate normal cells to produce interferon, thus producing an "antiviral protein" to inhibit the virus.

mayonnaise

Make 25 ml of mayonnaise.

2 raw egg yolks, mustard 1 teaspoon produced in Dijon, France, 2 teaspoons of lemon juice (note that the lemon juice mentioned here is not drinkable juice, but fresh lemon juice or concentrated lemon juice for cooking), 25CL of olive oil, salt and pepper.

Put the eggs at room temperature, put the yolk, mustard, a pinch of salt and a pinch of pepper into a bowl, mix and stir, and add a teaspoon of lemon juice to continue stirring. Drop three teaspoons of olive oil into the bowl and keep stirring, then add one teaspoon of lemon juice and several teaspoons of olive oil, or stir drop by drop. Pour the remaining olive oil into a very thin stream and stir until the whole bowl of seasoning becomes very thick. Try it to see if it tastes right.

You can double or triple mustard to make your mayonnaise thicker. The traditional practice is to add one or two spoonfuls of apple vinegar (for those who can't eat spicy food, I think it is to use apple vinegar instead of mustard)

Different ways to eat some mayonnaise (compared with the usual way to eat salad) and so on. )

Eat with winter radish: Just before the mayonnaise is served, add two tablespoons of finely cut winter radish or carrot (black radish, I'm not sure what it is, maybe carrot), just like adding lemon juice. It is recommended to eat with boiled eggs.

How to eat in Russia: Add two tablespoons of tomato sauce, one or two drops of tabasco (a spicy oil) and one tablespoon of chopped red bell pepper to mayonnaise. Supply shellfish such as shrimps and crabs.

Dilution: One minute before the mayonnaise is ready, add a dense foam egg white, and the mayonnaise will be diluted.

A kind of mayonnaise sold in the domestic market seems to be made in Japan. People often use it to mix fruit salad. Without it, they can't do it. They ate with relish, as if they didn't hear the sound of resistance. That kind of mayonnaise is delicious, but it tastes better. If anyone wants to eat more authentic French mayonnaise, they can try the recipe I wrote above. Be careful to be patient. Don't pour all the ingredients in and stir at once. You should put the oil drop by drop and stir it once, so as to get the real French mayonnaise. People who don't like mustard can wipe it off completely. People who like mustard must buy mustard produced in Dijon, France, not mustard from Japan.

Fried shrimps with broccoli and mustard.

Ingredients: shrimp 15 or so, one broccoli, mustard (if you don't like mustard, you can prepare shredded radish or cabbage).

Exercise:

1. Wash broccoli, remove roots and break into small flowers. Boil the water in the pot, add some salt, add broccoli, and boil for more than ten seconds. Don't have too much water, just cover the broccoli.

2. The oil in the pot is cooked, and the shrimps are quickly oiled until cooked. Shrimp is best to remove the shrimp line.

3. Stir-fry the blanched broccoli and add some salt and water. Friends who can eat mustard can add mustard at this time to enhance the anti-cancer effect. If you don't like mustard, you can add shredded radish or shredded cabbage and fry for a while.

4. Stir-fry 1 min.

Cooking skills:

1. Let the roots of broccoli be thoroughly cooked: many people always have some doubts when cooking flowers. Cooking broccoli such as cauliflower and broccoli for too long will lead to excessive loss of antioxidants such as vitamins. However, because these vegetables have thick stems and short cooking time, they are not easy to cook and taste bad. Before cooking, you can cut a few crosses on the stem with a knife to increase the heated area of the stem, which can not only ensure the uniform cooking of cauliflower, but also fully retain the nutritional components of cauliflower.

2. How to avoid yellowing: put the cut broccoli in a pot and blanch it with hot water, but pay attention to dropping a few drops of oil in the water, and then add some sugar and a little salt. Blanch and drain. Heat the oil pan. Stir fry a few times quickly, and the pot will certainly not turn yellow.