Nutritional efficacy
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 has a strong detoxification function, which can detoxify fish and crabs, so when eating fresh food such as salmon raw, it is often accompanied with mustard. 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.
There is a way to eat it: you can add it properly when cooking, and be careful not to enlarge it too much at a time, so as not to hurt your stomach. Patients with hyperlipidemia, hypertension and heart disease can eat in moderation. Pregnant women and patients with eye diseases should eat less or not. 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.
Selection and collection: mustard powder or mustard sauce is often used in daily life, and those with correct color, rich taste and no impurities are the best products. 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.
Place of production
Originated in China, it has been regarded as a natural herb since ancient times. Later, it was introduced to Japan. Because Japan is an island country, many people eat seafood. Mustard has a strong detoxification function and can detoxify fish and crabs, so it has been developed in Japan. Nowadays, mustard is one of the important seasonings in Japanese cuisine, especially buckwheat noodles, sashimi and sushi. Usually, the root of mustard is ground to make seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.
Western mustard, wasabi mustard, also known as mustard powder and mustard powder, is a spicy seasoning made by grinding mature seeds of mustard. It originated in China and has a long history. Since the Zhou Dynasty, it has been eaten in the court. Mustard has a unique spicy taste. When mustard powder is wet, it has a fragrant smell and a strong pungent tear smell, which stimulates the taste and smell.
Efficacy: Mustard has a strong spicy taste, which can stimulate the secretion of saliva and gastric juice, have an appetizing effect and enhance people's appetite. Mustard has a high detoxification function, which can detoxify fish and crabs, so when eating fresh food such as salmon raw, mustard is often accompanied. The main component of mustard choking nose is isothiocyanate. This ingredient can not only prevent tooth decay, but also seems to have a certain effect on preventing cancer, preventing thrombosis and adjuvant treatment of asthma. Mustard can also prevent hyperlipidemia, hypertension, heart disease and reduce blood viscosity. Mustard oil has the effect of beauty beauty. Mustard oil is a good massage oil in the beauty industry.
For the public.
Generally everyone can eat it.
1, suitable for patients with hyperlipidemia, hypertension, heart disease and anorexia;
2, gastritis, digestive tract ulcer patients do not eat, eye inflammation, pregnant women should not eat.
Usage: a little at a time.
Storage method
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. Mustard is strongly irritating, and people with gastritis or digestive tract ulcers should not eat it. Mustard can make people cry, and people with inflamed eyes should not eat it. Don't eat too much at a time to avoid hurting your stomach.
Types of mustard
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, slightly bitter, it is a common spicy seasoning, mostly used for cold salad. In addition to seasoning, people also use yellow mustard to treat vomiting and sublingual colic orally and arthritis externally.
Green mustard originated in Japan and is made of wasabi or wasabi by grinding. It is green, its pungent smell is stronger than yellow mustard, and it has a unique aroma, which is mostly used in Japanese cuisine.
Edible method
1. After the mustard is poured out, add vinegar and sesame oil and eat jiaozi! Appetite is greatly increased! Excellent taste!
2. Cook the spinach, let it cool, cut into pieces, mix mustard, vinegar, sesame oil, salt and sesame paste together, and then mix the spinach and fried peanuts together! This is an excellent wine and appetizer!
3. Cook the vermicelli or vermicelli too cold, cut it into long sections, mix mustard, vinegar, sesame oil, salt and sesame sauce together, add minced garlic, and optionally spinach or shredded cucumber, and mix together! This is an excellent wine and appetizer!
4. When eating greasy dishes, drinking mustard vinegar juice (mustard and vinegar) from time to time is also appetizing, refreshing and boring!
point out
Mustard can be splashed with boiling water. After mixing well, soak the mustard container in cold water! Cool spicy nose drill! 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!