Mustard Introduction Mustard, also known as mustard seeds. Mustard powder, is the mature seeds of mustard ground into a powdered seasoning. Mustard is slightly bitter, pungent and aromatic, a strong stimulus to the mouth and tongue, the flavor is very unique, mustard powder moistened with aroma spray, with a tearful strong stimulating spicy flavor, the taste and smell are stimulating. It can be used as a condiment for pickles, marinating raw meat or dressing salads. It can also be used with soy sauce as a tasty seasoning for sashimi. Native to China, wasabi has a long history of being eaten at court since the Zhou Dynasty and has been used as a natural herb since ancient times. It was later introduced to Japan, where it was developed because Japan is an island nation with many seafood eaters, and wasabi has strong antidote properties to fish and crab poison, and is now one of the most important seasonings in Japanese cuisine, with wasabi used especially often for soba noodles, sashimi, and sushi. Usually, the roots of wasabi are ground to make the seasoning. Freshly grated wasabi has a light green color, a sticky consistency, and a fresh, pungent odor. Wasabi and Japanese mustard look like two completely different plants, but the chemical composition of their pungent flavors is identical. Western mustard is on average 1.5 times more pungent than Japanese mustard Green mustard and yellow mustard are two completely different condiments. Yellow mustard, which originated in China, is made by grinding the seeds of mustard, and is yellow in color, slightly bitter, and a common spicy seasoning, mostly used in cold dishes. In addition to flavoring, yellow mustard is also used internally to treat vomiting, umbilical colic, and externally to treat arthritis. Green mustard originated in Japan, by the horseradish or horseradish ground into a green color, its pungent odor is stronger than yellow mustard, and has a unique aroma, mostly used in Japanese cuisine. Wasabi can be made by pouring boiling water over it. Stir well and soak the wasabi container in cool water! When it cools, it becomes spicy and pungent! 2. Wasabi can also be made with cool water. Mix well and place the container of mustard in a steamer for 10 minutes to cool! 3. If you are in the north or other areas that are heated by fireplaces in the winter, the mustard can also be made by pouring cold water over it. After mixing well, place the container of mustard on the stove plate (next to the fireplace) and bake to heat up. Allow to cool! 4. When splashing mustard with cool water, stir well and place the container of mustard in the microwave to heat up, then allow to cool! [edit this paragraph] Nutritional effects The main spicy component of mustard is mustard oil, which has a strong spicy flavor that stimulates the secretion of saliva and gastric juices, has an appetizing effect and enhances one's appetite. Mustard has a strong detoxification function, can detoxify fish and crab, so raw food such as salmon is often accompanied by mustard. Mustard to reduce blood viscosity, treatment of asthma, prevention of tooth decay, etc. also has a certain effect. Mustard oil also has the effect of beauty, in the beauty industry, mustard oil is a very good massage oil. Food and the way: Cooking can be added discretionary, pay attention to a time do not enlarge more, so as not to hurt the stomach. High blood fat, high blood pressure, heart disease patients can eat in moderation. Pregnant women, eye patients should eat less or not eat. Adding some sugar or vinegar to mustard can buffer the spicy flavor and make it taste better. When mustard has oil oozing out and becomes bitter, it should not be eaten. [edit this paragraph] Precautions Cooking crowd: the general public can eat. 1, high blood fat patients, hypertension patients, heart disease patients, loss of appetite suitable for consumption; 2, gastritis, peptic ulcer patients avoid eating, eye inflammation, pregnant women should not be eaten. Applicable amount: a little each time. Selection of the best hidden: daily life is usually used in the mustard powder or mustard sauce, to the color of the right flavor, no impurities is the best. Mustard should not be stored for a long time, mustard sauce and mustard paste are placed in sealed storage at room temperature, protected from light and moisture, shelf life of about 6 months. Mustard should not be stored for a long period of time. Do not continue to eat it when the oil oozes out and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spiciness and make it more flavorful. Mustard is a strong irritant and should not be eaten by people with gastritis or peptic ulcers. Mustard can induce tears, and should not be consumed by people with eye inflammation. Do not consume too much at one time to avoid hurting your stomach. [Edit] Edible methods 1. Mustard splash well, add vinegar and sesame oil, eat dumplings for dipping! Appetite greatly increased! Excellent flavor! 2. Spinach hot, cool, cut into pieces, mustard, vinegar, sesame oil, salt, sesame sauce put together to mix, and then the spinach and fried peanuts *** with the mix! It is an excellent wine, appetizing dishes! 3. cook the vermicelli or vermicelli cooled, cut long sections, put mustard, vinegar, sesame oil, salt, sesame sauce together, add garlic, which can also add spinach or cucumber, etc., *** with the mix! Is an excellent wine, appetizing dishes! 4. eat more greasy dishes, from time to time to drink some mustard vinaigrette (mustard and vinegar) is also very appetizing, refreshing, unctuous! Mustard belly - Ingredients: cooked pork belly four two salt one money powder two flavor two mustard powder three money vinegar one money garlic one money sesame oil three money - - operation: 1. will be cut into thick pork belly. Vermicelli cut into two thick silk, into the pot of boiling water blanch for a while, fished out, cooled with cold water, drained off the water, add sesame oil a money mix well. Garlic, minced into garlic. 2. 2. take a bowl, put mustard powder, warm water (one or two), salt, monosodium glutamate, vinegar, sesame oil, mix into a paste, cover and put in a cool place, to be cooled and ready to use. 3. first of all, put the vermicelli silk into the plate pile, and then put the tripe silk lay on top of the vermicelli silk, pouring good mustard paste is ready. Nutritional Value: Pork Belly - Pork Belly contains protein, fat, inorganic salts and other material components, has the effect of replenishing deficiency, spleen and stomach. Mustard Spinach Main Ingredients: spinach, mustard Accessories: carrots, fans, salt, sugar, vinegar, sesame oil, (oyster sauce, monosodium glutamate) 1. Spinach washed, put into the boiling water scalded, fished out of cool water, wringing out the water and cut into small segments, standby. 2. Wash the carrots, shredded, put into the boiling water to cook, fished out of the cool water, dry water, standby. 3. Cook the vermicelli in boiling water, pull out, drain and set aside. 4. Take the appropriate amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, monosodium glutamate), mix well. 5. Spare spinach, carrots and fans into a container put a little salt, mix well, will be adjusted to the mustard put in and mix well, can be served. This dish is yellow, green and white, very pleasing to the eye, can increase the appetite, is also an excellent wine dishes. Spinach is rich in nutrients, iron deficiency anemia has an improved role, can make people face red, radiant, is a good thing for the face; carrots are also rare nutritious food, rich in carotene, often eat can enhance the body's immune system, is conducive to good health Mustard Duck Palm 1. Strip the skin off the duck palms, boiled with boiled water, off the bone and go to the palm tendons, the duck palms of the wrists cut down the palms, and then cut vertically in two halves, yards on the plate! Cut off the wrist of the duck's palm, then cut the palm in half vertically and place on a plate. 2. Remove the roots of lettuce, wash with water, sterilize, and cut into 1.2-cm long pieces and place around the plate. 3. Season the mustard, let it cool, add salt, sesame oil, vinegar, soup, etc. and mix well, pour it on the duck's palm to be ready. Craft Tips After removing the yellow skin of the raw duck palm, cut off the corns, scalded with 70% hot water for 4 minutes, fish out, wrapped in a cloth, rubbing the yellow color on the palm, and then soaked in water. Taste This dish is light yellow in color, tough and crunchy, with strong spiciness and acidity, refreshing and not greasy. Serving Methods Breakfast | Chinese | Dinner | Snacks Healthy Tips Duck's palm contains more gelatinous proteins and a certain amount of carbohydrates and fats, and wasabi together as a dish, has the effect of beautifying the body and opening the orifices. Recipe Nutrition Duck paw: Duck paw is rich in collagen, which is comparable to the nutritional value of a bear's paw of the same quality. The paw is the basic organ of movement, with a lot of tendons, thick skin and no meat. If it has more tendons, it is chewy; if it has thick skin, it is juicy; and if it has less meat, it is easy to be flavored. From a nutritional point of view, the duck palm more protein, low sugar, less fat, so you can say that the duck palm for excellent weight loss food lettuce: lettuce dietary fiber and vitamin C more than the cabbage, the elimination of excess fat, so it is also known as diet lettuce. Because of its stem and leaves contain lettuce, so the flavor is slightly bitter, with analgesic hypnotic, lower cholesterol, assist in the treatment of neurasthenia and other effects. Lettuce contains mannitol, diuretic and promote the role of blood circulation. Lettuce also contains an "interferon inducer", can stimulate the body's normal cell production of interferon, thus producing an "antiviral protein" inhibit the virus Mustard duck palms 1. duck palms peeled off the outer skin, cooked in boiling water, off the bone and go to the palm tendons, the duck palms wrist Cut off the wrists of the duck's palms, and then cut the palms in half vertically, and put them on a plate. 2. Remove the roots of lettuce, wash with water, sterilize, and cut into 1.2-cm long pieces and place around the plate. 3. Season the mustard, let it cool, add refined salt, sesame oil, vinegar, broth, etc. and mix well, pour it on the duck's palm to be ready. Craft Tips After removing the yellow skin of the raw duck palm, cut off the corns, scalded with 70% hot water for 4 minutes, fish out, wrapped in a cloth, rubbing the yellow color on the palm, and then soaked in water. Taste This dish is light yellow in color, tough and crunchy, with strong spiciness and acidity, refreshing and not greasy. Serving Methods Breakfast | Chinese | Dinner | Snacks Healthy Tips Duck's palm contains more gelatinous proteins and a certain amount of carbohydrates and fats, and wasabi together as a dish, has the effect of beautifying the body and opening the orifices. Recipe Nutrition Duck paw: Duck paw is rich in collagen, which is comparable to the nutritional value of a bear's paw of the same quality. The paw is the basic organ of movement, with a lot of tendons, thick skin and no meat. If it has more tendons, it is chewy; if it has thick skin, it is juicy; and if it has less meat, it is easy to be flavored. From a nutritional point of view, duck's palm contains more protein, low sugar and less fat, so you can call duck's palm an excellent diet food. Because I like to study the culinary arts, I also watched in France, similar to the daily diet program, such programs in France like to send a host to go into the masses, usually to the kitchen of the restaurant with special dishes, with the master and his disciples to discuss the production process of a dish and the value of art, of course, the host can not say anything in general, that is, the gag, the French will also be a two-handed. Sometimes say things are also very no class, I remember once, the famous cooking program host uncle to pigeon stomach fill spices compared to do surgery, not only let the chef cooking speechless, but also the TV in front of me and the monkey disgusted enough to kill. After watching for a long time, I found that the production process of many French dishes is not too complex, knife fire requirements are not high, I can also do, is the choice of ingredients is extremely strict, once watched is the production of orange jelly, the selection of oranges must be a certain region of France's production, there are also times when the seasoning inside the wine must also be a certain place a certain year of production, a little bit is not to be counted, and, to do a dish using a very strict tool! The pepper has to be held in a single utensil, and if I were to prepare the whole set, it would cost me a lot of money, so I haven't practiced any of the dishes I learned on TV. In fact, it is possible to do, as long as not so strict with themselves, today I take from a French textbook on mayonnaise (mayonnaise), because it is my own translation, my French is very limited, mistakes are inevitable, I hope that you will be corrected. Mayonnaise: 2 raw egg yolks, a coffee spoon of mustard from Dijon, 2 coffee spoons of lemon juice (not drinkable juice, but the juice of fresh lemons or lemon juice concentrate for cooking), 25cl of olive oil, salt and pepper. Place the egg yolks, mustard, a pinch of salt and a pinch of pepper in a bowl and whisk together, add a teaspoon of lemon juice and continue whisking. Add three tablespoons of olive oil, drop by drop, to the bowl, whisking all the time, then add one more tablespoon of lemon juice and a few more tablespoons of olive oil, whisking again, drop by drop. Pour the rest of the olive oil in a very fine stream and keep whisking until the whole bowl of dressing is extremely thick, taste for flavor. You can double or triple the amount of mustard to make your mayonnaise even more intense. Traditionally you add one or two tablespoons of apple cider vinegar (for those who can't eat spicy food, I think it's apple cider vinegar that replaces the mustard) Some different ways to eat mayonnaise (as opposed to the usual tossed salad, etc.) Eat it with radishes : add two tablespoons of finely chopped winter radishes or carrots (radis noir I'm not really sure what it is, it might be a red-skinned radish) to your mayo as it's about to come out of the bowl. Grate it as if you were adding lemon juice. It is recommended to eat it with boiled eggs. Russian style: add two tablespoons of ketchup, one or two drops of tabasco (a kind of spicy oil) and one tablespoon of chopped red bell pepper to the mayonnaise. Serve with shrimp, crab, and other shellfish. Thinning:One minute before the mayonnaise is ready, add a thickly beaten, foamy egg white to it, and the mayonnaise will thin out. Domestic market to buy a kind of mayonnaise seems to be produced in Japan, we mostly used to mix the fruit salad, not without it, eat a lot of flavor, do not seem to hear the boycott of the voice of it. That kind of mayonnaise is very good, but improved flavor, if anyone wants to eat a more authentic French flavored mayonnaise you can try the production method I wrote above. The important thing to note is that you have to be patient, don't just pour all the ingredients in at once and mix them, but put the oil in drop by drop and mix them one by one as it is written, in order to get the real French flavored mayonnaise. People who do not like mustard can completely erase the mustard this item, people who like mustard can be sure to buy mustard from Dijon, France, do not use Japanese mustard even