Mustard powder or mustard sauce is usually 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. 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. How to eat: The ingredients of mustard cabbage pier are: Chinese cabbage 500g, white sugar 10g, mustard 10g, white vinegar 5g, refined salt 20g and sesame oil 10g. Practice: (1) Wash Chinese cabbage selectively, remove the tail, cut the roots into 4 cm long piers, blanch them in boiling water and control the water for later use. (2) Put the mustard into a bowl, wash it with boiling water, stir it in one direction, and add vinegar, salt, sugar and sesame oil to the mustard cabbage. (3) Spread the prepared mustard juice on the cabbage pile, put it on a plate, put it in a warm place in the house, 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. Mustard egg ingredients: 3 potatoes, 2 eggs, 1/3 cucumbers. Accessories: 1 tbsp mustard, 1 tbsp French fresh cheese, 2 tbsp water, 1 watercress (about 10g, bean sprouts can be used instead). Seasoning: salt, 65438 lemon juice. (2) Boil the eggs for 5 minutes to keep them tender and smooth. 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. (3) Pour the boiled water out of the potato, then shake it with the pot cover and cool it for a while to let the hot air 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. Put it on a salad plate and sprinkle with the remaining watercress. Eat cucumber salad and eggs separately. Ingredients: four liang of cooked tripe, one yuan of refined salt, two pieces of vermicelli, two cents of monosodium glutamate, one yuan of mustard powder San Qian, one yuan of vinegar, one yuan of garlic and one yuan of sesame oil San Qian. Practice: (1) Cut the 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. (2) Take a bowl, add mustard powder, warm water (one or two), refined salt, monosodium glutamate, vinegar and sesame oil, make mustard belly silk into paste, cover it and put it in the shade, and use it after cooling. (3) Put the vermicelli in a dish and pile it up, then spread the shredded belly on the vermicelli and pour the mustard sauce. Manufacturing technology: 1. Replace the cooked tripe with a knife and cut it into silk. 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 leaf, seal the 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 prompt: 1. Now we need mustard, and the effect is good. Domestic mustard is divided into yellow and black, but recently 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. Recipe nutrition: tripe: tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and so on. It has the effects of invigorating spleen and regulating stomach, invigorating qi and nourishing blood, tonifying deficiency and replenishing essence, and quenching thirst and dizziness, and is suitable for people with physical weakness, qi and blood deficiency, malnutrition and spleen and stomach weakness after illness. Spinach: Spinach contains a lot of beta carotene and iron, and it is also an excellent source of vitamin B6, folic acid, iron and potassium. Among them, rich iron can improve iron deficiency anemia and make people look rosy and radiant, so it is known as a beauty product. Spinach leaves contain chromium and an insulin-like substance, which is very similar to insulin and can keep blood sugar stable. Rich B vitamins can prevent the occurrence of vitamin deficiency such as angular stomatitis and night blindness. Spinach contains a lot of antioxidants, such as vitamin E and selenium, which have anti-aging and cell proliferation effects. It can not only activate brain function, but also enhance youthful vitality, which helps to prevent brain aging and Alzheimer's disease. A study by Harvard University also found that middle-aged and elderly people who eat spinach 2-4 times a week can reduce the risk of retinal degeneration by taking vitamin A and carotene, thus protecting their eyesight. Nutrients in mustard belly silk: calorie (58 1.43 kcal), vitamin B6 (0.3 1 mg), protein (7 1.27 g), fat (23.72 g), pantothenic acid (0.23 mg) and carbohydrate. Dietary fiber (4.69g) cholesterol (416.00mg) vitamin A (508.60 g) vitamin K (0.49) carotene (3000.80μ g) thiamine (0.24mg) riboflavin (0.79mg) nicotinic acid (12.779 mg). Vitamin E (11.16mg), calcium (496.70mg), phosphorus (689.66mg) and potassium (1153.15mg). Zinc (11.73mg) Selenium (65.29mg) Copper (0.66mg) Manganese (3. 1 1 mg) Mustard Spinach Ingredients: Spinach, Mustard Accessories: Carrots, vermicelli, salt, sugar, etc. 2. 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 control the water for later use. 4. Put a proper amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, 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 in and stir well, and 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. Mustard duck feet 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. 2. Lettuce with root, washed and disinfected, cut into pieces 1.2 cm long, and coded around the plate. 3. Mix mustard, cool, add salt, sesame oil, vinegar, broth, etc. Mix well and pour on the duck's paw. Craft Tip: After peeling the raw duck feet, cut off the corns, scald them in 70% hot water for 4 minutes, take them out, wrap them in cloth, rub off the yellow of the palms, and then soak them in clear water. The food tastes light yellow, tough and crisp, spicy and sour, refreshing and not greasy. How to eat breakfast | Chinese food | Dinner | Snacks Health Tips Duck's paw contains more colloidal protein and a certain amount of carbohydrates and fat. Cooking with mustard has beauty and enlightenment functions. Recipe 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, low sugar and little fat, so it is an excellent diet food lettuce: lettuce contains more dietary fiber and vitamin C than Chinese cabbage, which can eliminate excess fat, so it is also called diet 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 of human body to produce interferon, thus producing an "antiviral protein" 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. Because I like to learn cooking, I also watch programs similar to French daily diet. Such programs in France like to send a host to go deep into the masses, like mustard duck feet, to the kitchen of a restaurant with special dishes, and discuss the cooking technology and artistic value of a dish with the host and his disciples. Of course, the host can't say anything, even if it's a joke, the French will still offer it with both hands. Sometimes, what he says is also very low-level. I remember that once, the uncle, a famous cooking program host, compared stuffing the pigeon's stomach with surgery, which not only made the chef speechless, but also made me and the monkey sick in front of TV. After reading it for a long time, I found that the production process of many French dishes is not too complicated, and the temperature requirements for knives are not high. I can also do it, that is, the selection of materials is extremely strict. Once I saw orange jelly, the orange I chose must be produced in a certain area of France. Sometimes the wine added to the seasoning must be produced in a certain area, I don't count at all. Moreover, there are so many tools for cooking a dish, even peppers. Mayonnaise can actually be made, as long as I am not so strict with myself. Today, I chose an article about mayonnaise from a French textbook. Because I translated it myself, my French level is very limited, and mistakes are inevitable. Please correct me. Mayonnaise to make 25CL mayonnaise raw materials: 2 raw egg yolks, 2 coffee spoons of mustard 1 made in Dijon, France, 2 coffee spoons 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 eggs, put the egg yolks, mustard, a pinch of salt and a pinch of pepper in a bowl, and mix and stir. 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). Some mayonnaise is eaten differently from winter radish (compared with the usual salad): just before the mayonnaise is served, add two tablespoons of chopped winter radish or carrot (radis noir, I'm not sure what it is, maybe carrots), 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 made, add a dense foamy egg white and the mayonnaise will be diluted. A kind of mayonnaise bought 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 can definitely buy mustard produced in Dijon, France, and don't edit this paragraph with Japanese mustard. Taboo 1. 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. 2. Patients with hyperlipidemia, hypertension and heart disease can eat it in moderation. 3. Pregnant women, patients with gastritis and digestive tract ulcers are not suitable for eating; People with inflamed eyes should not eat a little at a time to avoid hurting their stomach. 4. Mustard should not be eaten with crucian carp and nail fish. 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.