Everyone has eaten wild mustard, but they have never eaten wild mustard. Wild mustard is a very humble wild herb in nature. Shepherd's purse contains acetylcholine, which can lower cholesterol in blood and liver. Let's share wild mustard.
How to eat wild mustard 1 The main ways to eat wild mustard are: making jiaozi and making buns.
Shepherd's purse shepherd's purse is one of the most delicious wild vegetables in spring. The calcium content of shepherd's purse per kloc-0/00g is as high as 294mg, which is nearly three times that of milk and six times that of Chinese cabbage. Shepherd's purse Shepherd's purse is also rich in nutrients such as potassium, magnesium, vitamin K and carotene, which are beneficial to calcium absorption and utilization and deposited on bones. It is a green leafy vegetable, which is very good for strengthening bones and supplementing calcium.
1, practice: add milk and yeast to flour to form dough and wait for fermentation. Wash shepherd's purse, drain and chop; Beat eggs into egg liquid, stir-fry and chop; Soaking Auricularia auricula, cleaning, and chopping; After soaking, chop up a small amount of vermicelli, add salad oil together and mix into stuffing, without adding salt first.
2. Knead the noodles into long strips and cut them into dough with uniform size, then roll them into dough with a thickness of about 0.5cm, add salt to the stuffing, mix well, wrap them in the dough, knead them into steamed bread, and ferment for 10~20 minutes. Put the steamed cloth in a steamer, put the steamed bread in cold water, steam for 7 or 8 minutes after the water is boiled, simmer for 1 minute, and wait for a while after turning off the fire.
3. Then completely open the lid and take out the steamed stuffed bun. After the steamed stuffed bun is completely cooled, it can also be put into a fresh-keeping bag and frozen in the refrigerator. It can last about 1 week. Next time, take it out and put it aside for a while, then heat it. Shepherd's purse is still tender.
Practice of Wild Mustard 2 Efficacy and Function of Wild Mustard
1, detoxification and detumescence
Wild mustard is not only nutritious, but also has excellent health care effect. Because this vegetable is rich in vitamin C, it has super detoxification ability, which can inhibit the activities of various viruses and bacteria in the human body and prevent the body from getting sick due to bacterial or viral infection. The trace elements contained in raw mustard can also accelerate the clearance and healing, prevent wound infection, and make the swelling and pain on the surface of human skin disappear quickly.
2, moistening the intestines and relaxing the bowels
Wild mustard contains a lot of dietary fiber and carbohydrates. The carbohydrates contained in it will absorb water and swell after entering the human body, which can soften the stool, slightly stimulate the intestine, promote gastrointestinal peristalsis, improve gastrointestinal digestive function and shorten the defecation time of the human body. Regular consumption can moisten the intestines, relieve constipation, clear the intestines and detoxify, and prevent and relieve constipation.
3, refreshing
Wild mustard is a green vegetable with natural fragrance. People will be full of energy and clear-headed after smelling this fragrance. In addition, it is rich in ascorbic acid, which can participate in the normal redox reaction of human body and improve the blood oxygen capacity of brain cells. It can obviously enhance brain function and relieve brain fatigue, thus playing an important role in refreshing the brain.
4. Vitamin supplements
Wild mustard can supplement many vitamins for human body, especially the contents of vitamin A and vitamin C are extremely high. After the human body absorbs the vitamin A contained in it, it can prevent the eyesight from declining, improve the ability of human eyes to do things in the dark and relieve eye fatigue. Chewing wild mustard and absorbing rich vitamin C can enhance the body's anti-virus ability and enhance the body's own immunity, which is obviously beneficial to improving human health.
Practice of Wild Mustard 3 Nutritional Value of Mustard
Mustard is very common in southern China. Rich in nutrition and high in medicinal value, but friends in the north may have less contact with them.
Mustard (original variety) is panicum miliaceum, with a height of 30- 150 cm, often hairless, and sometimes young stems and leaves have prickly hairs, frost and spicy taste. The stems are erect and branched. Basal leaves are broadly ovoid to obovate, and are 15-35 cm long. The tip is blunt, the base is wedge-shaped, the big head is pinnate, with 2-3 pairs of lobes, or undivided, and the edge is notched or toothed. Petiole 3-9 cm long, lobulated. The leaves at the lower part of the stem are very small, with notches or teeth on the edge, and sometimes with blunt serrations, which do not support the stem. The upper leaves of the stem are narrowly lanceolate, 2.5-5 cm long and 4-9 mm wide, with inconspicuous sparse teeth or entire margin.
Except in cold and arid areas, there is no distribution boundary of mustard in China. East to coastal provinces, west to Xinjiang Uygur Autonomous Region, south to Sanya City, Hainan Province, and north to Mohe City, Heilongjiang Province. Mustard is planted from the middle and lower reaches of the Yangtze River to the Qinghai-Tibet Plateau.
The practice of mustard
There are many ways to suit mustard. You can choose the cooking method according to your personal taste, which varies from person to person.
Wash mustard and mash ginger for later use. Boil the water and pour the mustard into the boiling water for two minutes.
It's best to pour mustard into the pot neatly, don't mess it up, and then pick it up and drain it.
Wring the drained mustard and cut it into small pieces. Don't put oil in the hot pot first. Pour mustard tuber into a wok, stir-fry until dry, add a spoonful of oil, add shredded ginger and stir-fry, sprinkle with salt and stir-fry evenly, add a little oil, and finally sprinkle with a little monosodium glutamate to serve.
Can pregnant women eat mustard?
The physical condition of pregnant women is special, and some foods may stimulate the body of pregnant women and affect the development of the fetus.
Pregnant women can eat mustard.
Mustard contains a lot of ascorbic acid. Ascorbic acid is a highly active reducing substance, which participates in the important redox process of the body, can increase the oxygen content in the brain, and has the functions of refreshing the brain and relieving fatigue.
Mustard also has the functions of detoxification, detumescence, inhibition of bacterial toxin toxicity and promotion of wound healing, and can be used for adjuvant treatment of infectious diseases.
Mustard tissue is rough and hard, containing carotene and a lot of edible cellulose, so it has the effect of improving eyesight and relaxing bowels.
Mustard head
Taking mustard as the root, the root shape is like radish, also called radish mustard knot, because the root is spicy, it is also called spicy knot. In the Yuan Dynasty, Wang Zhen explained mustard in agricultural books: "Its smell is pungent and strong, so people who eat it are like it, so they follow it."
Mustard pimple originated in China, which is an ancient vegetable with a long planting history. It is cultivated all over China, especially in the southwest. After long-term cultivation and selection, there are many types and varieties of mustard, and root mustard is one of them. Mustard pimple is an annual or biennial herb in Cruciferae. Mustard pimples like to be cold and cool, and they are cultivated in autumn. Its biological characteristics and cultivation techniques are similar to those of autumn radish. Mustard pimples have oval leaves, dark green leaves, red or red-green varieties, yellow flowers and fleshy roots, which are conical or cylindrical.
Pickling method of mustard shreds
There are many ways to eat mustard, and some people like to pickle it. Pickled mustard tuber pickled with various seasonings will taste better.
1. Wash the mustard knot before shredding, then drain the water and dry it for one day until the water evaporates.
2. Prepare some peanuts, fry them and remove the skins.
3, make seasoning, pour vinegar into the pot, do not need too much, you can mix the shredded mustard well. Then put pepper and star anise in the pot, boil it and put it in bowls everywhere to cool.
4. Sprinkle the salt on the mustard, put on gloves and mix the salt and mustard thoroughly.
5. Pour the sauce and peanuts into the shredded mustard tuber, stir well, then put it in a jar and seal it for curing.
Finally, press the materials in the jar by hand, and the less space, the better. It can be stored in a cool place for two or three days.
Wild mustard root
Just stir-fry the wild mustard root, so what's the alias of the wild mustard root?
The root alias of wild mustard is yellow quail. The root of wild mustard is the root of wild mustard. Wild mustard is a cruciferous plant, which is native to Asia and also refers to the Mediterranean. It has been brought to all parts of the world and is very invasive. In Australia, it is listed as a weed species to be eliminated by the local government. The roots of wild mustard are spindle-shaped, often tufted and twisted, with a length of 5 ~ 15 cm and a diameter of 0.2 ~ 0.6 cm. The surface is dark brown with irregular longitudinal wrinkles. Hard and brittle, easy to break, rough section, grayish white. Slight gas, sweet taste, slightly bitter.
You should know that the root of wild mustard can effectively cool blood and stop bleeding, remove blood stasis and reduce swelling. Used for epistaxis, hematemesis, hematuria, hematochezia, metrorrhagia, traumatic hemorrhage, carbuncle, swelling and sore.