500 grams of dry mustard powder, 10 grams of refined salt, 50 grams of sugar, 10 grams of vinegar essence, 5 grams of white pepper, 500 grams of boiled fresh broth, 100 grams of sunflower seed oil.
Characteristics
Mustard spicy punch incense, salty and refreshing, sweet and sour aftertaste.
Note: Western-style mustard less Si, in addition to directly used for the flavoring of dishes, but also commonly used as a preparation of a variety of less Si condiments. In Western cuisine, it is the main appetizer on the table, unctuous, one of the main flavorings, often used with chicken, duck, fish, meat and vegetables and other types of dishes. The main building to adopt.
Question 2: How do you mix the mustard sauce for seafood? Green mustard sauce bought at the mall, to a pint of fresh, or soy sauce. You can warm it up a bit, but it doesn't matter.
Question 3: About how to make seafood sauce Seafood Sauce:Ingredients:Ketchup...2 cups Horseradish Sauce...1 tablespoon Lemon juice ...... ...1 serving Lee Perrin? Juice, Tabasco Hot Sauce, Salt, Freshly Ground Pepper...set aside Directions:Blend the seafood sauce ingredients, plus, ? Juice, spicy juice, salt, freshly ground pepper to join in turn, the amount can be adjusted according to personal taste increase or decrease, mix well that is into the hot and sour seafood sauce Ingredients: pickled chili 30 grams, Lee Kum Kee Rong Hot Sauce 100 grams, 50 grams of ketchup, ginger 10 grams of rice, green onion 30 grams of seafood sauce 50 grams, 40 grams of seafood sauce, 15 grams of refined salt, 70 grams of sugar, 5 grams of chicken broth, 20 grams of monosodium glutamate, white vinegar 80 grams of broth 150 grams, water starch 10 grams, 80 grams of salad oil. Production methods: 1, pickled pepper minced into a paste, seaweed with 60 ℃ warm water soak for 5 minutes out of the chopped into small particles. 2, frying pan on the fire, put salad oil burned fifty percent hot, into the seaweed, and then put into the pickled pepper paste, garlic sauce, green onions and ginger stir-fried aroma mixed with broth, high heat boil into the seafood sauce, ketchup, seasoning salt, monosodium glutamate, chicken essence, sugar, white vinegar, and finally thickening with water starch, pots and pans served into the vessel Seafood Sauce Seafood Sauce Ingredients: 500g light soy sauce, 150g MSG, 75g sugar, 100g cilantro, 1000g pangasius bones, 1000g water, 1000g chicken broth, 20g soya sauce, 100g dark soy sauce, 50g ginger, 100g sesame oil, 75g fish sauce, 100g oyster sauce, 100g chicken broth, 150g pepper, 20g Preparation: frying pan, frying pan, add sesame oil and other seasonings, then add the pangasius bones, and then add water, and then add the pangasius bones. and other seasonings. Simmer for 2 hours (a) stick material: sesame paste (or peanut butter) first with cold boiled water while mixing into a thick paste, and then add has been fried in red oil Sichuan hot sauce, soy sauce king, sugar, vinegar, monosodium glutamate (MSG), onion and ginger, sesame oil, and then adjusted into a thin paste into. This seasoning rich Sichuan spicy flavor, suitable for a variety of main ingredients such as vermicelli, tofu, vegetables, etc.. (B) oyster sauce material: pot into the vegetable oil, add garlic stir-fried, and then into the oyster sauce to continue to stir-fry through, and then add a little wine, sugar, monosodium glutamate, pepper can be mixed well. This seasoning is suitable for people who do not eat spicy, it is suitable with dipping lamb, beef, live shrimp, clams, mussels and other fresh ingredients. (C) red oil and garlic material: Sichuan hot sauce fried red oil, add a little sugar, soy sauce king, vinegar, monosodium glutamate, raw garlic together with mixing into. This seasoning spicy with flavor, suitable for a variety of people's tastes, suitable with fish, waist, gizzard, chicken, vermicelli, cabbage, spinach, tofu and other main ingredients. (D) strange flavor material: red oil sauce, onion and ginger, sugar, vinegar, soy sauce, pepper, monosodium glutamate. Method of production will first be cut fine red pepper, add vegetable oil in the pot to nine hot, into the chili pepper finely chopped fried through the bowl, and then add other ingredients together and mixed into a paste that is made. This seasoning is mainly spicy, and a variety of flavors, suitable for a variety of meat and vegetarian dishes with the main ingredients can be. (E) milk preserved juice material: the first red milk preserved crushed, add a little cold water into a thin paste, and then use clean gauze to drain the slag, into the pot to boil add a little sugar, monosodium glutamate, white wine, salt can be mixed well. This seasoning is suitable for fish, shrimp and other main ingredients are good. (F) sesame sauce material: sesame paste (or peanut butter) with cold water while mixing into a thick paste, add a little sugar, salt, soy sauce king, pepper, monosodium glutamate (MSG), scallion white head, cilantro, sesame oil and mix and that is to become. This seasoning is suitable for clams, sliced fish, sliced waist and a variety of river food. (G) ginger juice: ginger peeled and cut into pieces, add vinegar, sugar, soy sauce, salt, monosodium glutamate, and then add cold water and mix well. This seasoning is suitable with fish, shrimp, razor clams, conch, mealybugs and so on. (H) sesame oil: soy sauce king with a small amount of cold water and sugar, monosodium glutamate, sesame oil and mix that is
Question 4: How to adjust the seafood barbecue sauce Ingredients 1 tablespoon of Merlin Hot Sauce Oil, 2 teaspoons of mustard, 120cc of orange juice, 2 tablespoons of tomato char, 1 onion, 1 tablespoon of minced ginger, 2 garlic, 2 tablespoons of minced coriander, 100g of granulated sugar, 1 teaspoon of salt, a little coarse ground black pepper Directions 1, Finely chop the onion and garlic. 2, with Merlin hot sauce oil 1 tablespoon, mustard sauce 2 teaspoons, orange juice 120cc, tomato char 2 tablespoons, 1 onion, 1 tablespoon of minced ginger, granulated sugar 100g, salt 1 teaspoon, black pepper coarsely powdered a little can be used in the cream stir-fried cooked.
Question 5: How to mix mesquite dip Tubular mustard with white vinegar. Mustard powder and mustard oil with a little water. Two kinds you choose one is good.
Question 6: fungus dipped in mustard, how to deploy the sauce This dish is so with, is seafood soy sauce with horseradish
Question 7: how to seafood dipping sauce Do seafood flavored dipping sauce with a lot of materials, and not necessarily made out of delicious. It is recommended to go directly to the supermarket to buy a bottle of brand better seafood sauce or seafood soy sauce. It's not expensive and it's delicious. For example, Lee Kum Kee is very good. Add a little mustard on it
Question 8: How do I mix mustard? Mustard, also known as wasabi powder. Mustard powder, is the mature seeds of mustard ground into a powdered seasoning. Mustard is slightly bitter, spicy and aromatic, the mouth and tongue have a strong ***, the flavor is very unique, can be used as pickles, marinated raw meat or salad seasoning. It can also be used with soy sauce as a delicious seasoning for sashimi.
Nutritional benefits:
The main spicy component of mustard is mustard oil, which has a strong spicy flavor, can *** saliva and gastric secretion, has the effect of appetizing, enhance the human appetite. Mustard has a strong detoxification function, can be detoxified fish and crab, so raw food salmon and other raw food 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 very good *** 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. The most important thing to remember is that it's a good idea to have a good time, and it's a good idea to have a good time. Adding some sugar or vinegar to mustard can buffer the spicy flavor and make it taste better. When the mustard oozes oil and becomes bitter, it should not be eaten.
Selection and storage: Mustard powder or mustard sauce is usually used in daily life, and the best one is the one with positive color and taste, and free of impurities. Mustard should not be stored for a long time, mustard sauce and mustard paste in room temperature sealed storage, light and moisture, shelf life of about 6 months.
Origin:
Originally from China, it has been used as a natural herb since ancient times. Later, it was introduced to Japan, because Japan is an island country, there are a lot of people who eat seafood, and wasabi has a strong detoxification function, can detoxify fish and crab, so it was developed in Japan, and now, wasabi is one of the important seasonings in Japanese cuisine, soba noodles, sashimi and sushi are especially commonly used wasabi. Usually, the roots of wasabi are grated to make the seasoning. Freshly grated wasabi has a light green color, a sticky consistency, a fresh smell and a spicy flavor.
West mustard, horseradish mustard, also known as mustard seeds, mustard powder, is the mature seeds of mustard ground into a spicy seasoning. It is native to China, has a long history, from the Zhou Dynasty has begun to eat in the court. Mustard spicy flavor is very unique, mustard powder moistened with aroma spray, with a tearful strong *** sex spicy, on the taste, smell are *** effect.
Functions: Mustard spicy taste strong, can *** saliva and gastric secretion, there is an appetizing nail, can enhance the human appetite. Mustard has a high detoxification function, can solve the poison of fish and crabs, so raw food salmon and other raw food is often accompanied by mustard. Wasabi choking the main ingredient is isothiocyanate. This ingredient not only prevents tooth decay, but also seems to have a certain effect on the prevention of cancer, preventing blood vessel clots, and assisting in the treatment of asthma. Mustard also has the effect of preventing high blood cholesterol, high blood pressure, heart disease and reducing blood viscosity. Mustard oil has cosmetic and beauty benefits. In the beauty industry, mustard oil is very good *** oil.
Suitable for people:
The average person can eat.
1, hyperlipidemia patients, hypertension patients, heart disease patients, loss of appetite is suitable for consumption;
2, gastritis, peptic ulcer patients avoid eating, eye inflammation, pregnant women should not eat.
Applicable amount: a little each time.
Storage:
Mustard should not be stored for a long time, when there is grease oozing and become bitter, do not continue to eat. Add some sugar or vinegar to the mustard to buffer the spiciness and make it more flavorful. Mustard has a strong *** sex, with gastritis or peptic ulcer people avoid eating. Mustard can induce tears, and should not be consumed by people with eye inflammation. Don't eat too much at once to avoid hurting your stomach.
Serving method:
1. Wasabi splashed well, add vinegar and sesame oil, eat dumplings dipping! Appetite greatly increased! Excellent flavor!
2. Scald spinach, cool, cut into sections, mustard, vinegar, sesame oil, salt, sesame sauce put together to mix, and then spinach and fried peanuts *** with the mix! It is an excellent wine, appetizing dishes!
3. Vermicelli or vermicelli cooked and cooled, cut into long sections, put mustard, vinegar, sesame oil, salt, sesame sauce together, add garlic, which can also add spinach or cucumber, etc., *** with the mix! It 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!
Tips:
Mustard can be splashed with boiling water. After mixing well, soak the container of mustard in cool water! It is spicy and pungent when cooled! 2. Mustard 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, put the container of mustard on the stove plate (next to the fireplace) and bake to heat up. ...... >>
Question 9: Steamed seafood dipping sauce how to be more delicious Steamed seafood must use dipping sauce 15
Roasted shrimp sauce ◎
Seasonings scallion, round onion shredded, ginger, red pepper shredded 15 grams each, sesame oil, sugar, garlic, old soy sauce, monosodium glutamate 5 grams each, 50 grams of soya sauce, 10 grams of vinegar, 20 grams of peanut oil, broth 200 grams.
modulation of the shallot, round onion, ginger, red pepper, garlic fried in oil, add broth, add other seasonings to boil, filter residue, chilled can be.
Shrimp marinade ◎
Seasoning shrimp oil 3 grams, 10 grams of sugar, 5 grams each of chopped parsley, round onion, ginger, 10 grams of broth, 4 grams of cooking wine, soy sauce, monosodium glutamate (MSG), 2 grams of salt.
modulation will be cilantro, round onion, ginger minced with hot oil fried, add wine, stock, soy sauce, sugar, monosodium glutamate, salt until boiling, chilled to serve.
Fresh King Juice ◎
Seasonings Meiji fresh soy sauce 8 grams, ginger juice, dried scallop juice, fish sauce, salad oil, oyster sauce, sesame oil 5 grams each, 15 grams of soy sauce, chicken essence powder, Yixingxin, sugar 3 grams each, pepper 1 grams of pepper, 50 grams of fresh soup.
Modulation of the above seasonings into the vessel to boil, add sesame oil, salad oil, natural cooling can be served.
Cold sauce ◎
seasoning oyster sauce 10 grams, 6 grams of monosodium glutamate (MSG), 2 grams of pepper, 50 grams of mineral water, 5 grams of chopped green onion, dry onion, garlic.
The moderator pot with oil is hot, under the scallion, dry onion, garlic paste fried flavor, add oyster sauce, mineral water, sugar, monosodium glutamate, pepper boiling slag, add sesame oil chilled can be.
Chili sauce ◎
Seasonings Thai chicken sauce 10 grams, garlic chili sauce, Guilin chili sauce, sugar, scallions, cilantro 5 grams each, 10 grams of fresh broth, 3 grams of coriander seed powder, 4 grams of monosodium glutamate, sesame oil 6 grams of red oil 10 grams of sesame seeds 4 grams.
modulation will be the above seasoning mix, sprinkle sesame seeds can be.
Pineapple rice pepper juice ◎
seasoning pineapple 100 grams, 10 grams of rice pepper, Hangzhou pepper, round onion, salt, white vinegar, soy sauce 5 grams each, 20 grams of mineral water, mustard oil 3 grams.
Preparation 1. Pineapple peeled, cleaned and diced; Hangzhou pepper rice pepper top knife sliced; round onion chopped. 2. The above cut ingredients and mineral water, salt, white vinegar, soy sauce, mustard oil can be stirred well.
Scallion oil flavor juice ◎
Seasonings steamed fish soy sauce 15 grams, ginger, coriander 5 grams each, dried scallions, broth, salad oil 10 grams each, 2 grams of sesame oil.
modulation will be dry onion, ginger, cilantro with salad oil fried, add fresh broth and other seasonings to boil, filter residue can be eaten.
Sesame sauce ◎
seasoning salt 5 grams, 50 grams of sesame paste, 20 grams of fresh soup, 15 grams of red oil, 2 grams of sesame oil, 5 grams of scallions, cilantro, sesame seeds 4 grams.
modulation will be a variety of seasoning mix, sprinkled with sesame seeds, parsley, scallions can be.
Five Spice Sauce ◎
Seasoning sugar 10 grams, green onions, ginger 2 grams each, Meiji-Fresh flavor juice, soy sauce, cooking wine, pepper, star anise, cumin 8 grams each, 4 grams of cinnamon, 100 grams of chicken broth.
The modulation will be the above seasoning mixing heating and filtering that is.
Clear juice ◎
seasoning spinach 100 grams, 50 grams of soup, 3 grams of monosodium glutamate, 2 grams of refined salt.
Preparation of spinach clean juice plus soup, monosodium glutamate, refined salt can be adjusted.
Mango juice ◎
Seasoning Ivory mango 150 grams, white vinegar, sugar 10 grams each, 3 grams of salt.
Preparation of the ivory mango to take the meat juice, add white vinegar, sugar, salt and mix well.
Lemon Fresh Ginger Juice ◎
Seasoning fresh ginger bud rice 5 grams, lemon slices 15 grams, 4 grams of refined salt, 25 grams of crushed shaved ice, 3 grams of sugar.
Preparation of fresh ginger bud rice with lemon slices, refined salt, sugar, shaved ice crushed together and mix well.
Crushed fruit mustard sauce ◎
seasoning cashew nuts 6 grams, 15 grams of soy sauce, mustard paste 5 grams, 3 grams of monosodium glutamate (MSG), 10 grams of vinegar, red pepper and rice, cilantro 5 grams each.
seasoning will be the above seasoning mix can be.
Toon juice ◎
seasoning toon minced, garlic, MSG 10 grams each, salt, vinegar, sesame oil 5 grams each, 50 grams of fresh soup.
Preparation of the above seasonings can be mixed well.
Papaya juice ◎
Seasoning fresh papaya, beer 50 grams each, 3 grams of monosodium glutamate (MSG), salt, sugar, white vinegar 5 grams each.
Preparation of the above seasonings into juice can be... >>
Question 10: How to make seafood sauce for large pieces of meat on the barbecue Ingredients Ingredients: Japanese sushi rice, seaweed slices, wasabi, mayonnaise Sushi vinegar: 5 tablespoons of rice vinegar, 3 tablespoons of sugar, half a teaspoon of salt Ingredients: gherkins, red carrots, corn kernels, tamago-yaki, shrimp, crab fillets and so on Directions 1, sushi rice boiled rice, into a large pot. 2: Heat the sushi vinegar over low heat until the sugar dissolves and mix into the rice, cut into the rice with a rice spoon and toss to coat. Toss evenly until the rice is firm and elastic. ps: don't mix in the sushi vinegar all at once, mix it until you can accept the acidity, and the rest can be used as a dip to avoid the rice sticking to your hands. 3, when the rice cooled down, the vinegar flavor also fully immersed in the rice can start making. Hand rolled sushi: 1, the necessary ingredients cut into long strips. 2, the bamboo roll on the half of the seaweed sheet. Take a small portion of vinegar rice and spread it evenly. (Leave 2cm of seaweed in front of the roll.) 3: Squeeze mayonnaise and wasabi in the center, roll up the roll from the point where the vinegared rice is spread, and cut into 8 equal pieces. Hand-held sushi: 1: Cut the ingredients into shapes a little larger than the rice balls. 2: Dip your hands in a little bit of sushi. 2: Dip your hands in a little sushi vinegar, take a small portion of vinegared rice and shape it into a solid oval, spread a little wasabi/mayonnaise on it, and cover with the ingredients. (You can also use seaweed or other ingredients to tie the rice ball together.) Battleship Sushi: Suitable for smaller ingredients. 1: Dip your hands in a little sushi vinegar and take a small portion of vinegared rice and shape it into a solid oval. 2: Encircle the rice ball with a strip of seaweed, dip a little mayonnaise/water paste (a little higher than the rice ball) at the end, and fill the rice ball with the ingredients. Assorted Rice Ball Sushi: 1: Mince the remaining ingredients above and mix them into the vinegared rice, if you have meat floss or sesame seeds at home you can also mix them in, shape into a small oval/round shape, and then use seaweed to tie the rice ball together. 2, the finished sushi covered in the refrigerator, 2 hours before serving more delicious.