Coriander contains a lot of volatile oil, and its special aroma is volatile oil. It can remove the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing fishy smell and enhancing flavor. Coriander extract has obvious effects of sweating, clearing away heat and penetrating rash, and its unique fragrance can stimulate sweat gland secretion and promote sweating and penetrating rash. Another function of regulating the stomach is that the pungent aroma of coriander can promote gastrointestinal peristalsis, which has the effect of appetizing and strengthening the spleen.
Food and efficacy: home cooking recipes
Taste: mustard flavor technology: mixing
Manufacturing materials of mustard fresh shellfish:
Raw materials: 300g of fresh shellfish.
Accessories: coriander leaves 10g.
Seasoning: 20g of yellow mustard powder, 40g of soup, balsamic vinegar 15g, 4g of white sugar, 2g of clear oil 15g, 2g of soy sauce, 3g of monosodium glutamate, 2g of refined salt, 5g of sesame oil 15g, 5g of ginger slices and 5g of onion.
Characteristics of mustard scallop:
Mustard is spicy and fragrant, fresh and salty, and slightly sour.
1. Remove a small rib from the edge of each fresh shellfish and make a blade into two pieces. Add water, ginger slices, onion slices and 10g clear oil to the pot and bring to a boil. After the fragrance comes out, pat off the ginger slices and onion slices, cook the fresh shellfish in a pot, remove them and put them in a bowl to cool.
2. Put mustard powder into a bowl, add 20g of broth, balsamic vinegar and clear oil and stir well, cover for 30min, add 20g of broth, sugar, monosodium glutamate, salt, soy sauce and sesame oil and stir well.
3. Put the prepared mustard sauce into the fresh shellfish in the bowl, gently stir evenly with chopsticks, put it in a plate and sprinkle with fragrant leaves.
Tip: By changing the main ingredients, you can also make mustard duck feet, mustard tendon, mustard fresh cuttlefish and mustard small cuttlefish.
Fresh scallops with mustard