Table of Contents
1. Morphological Characteristics
2. Types of Mustard and Introduction
3. Planting Techniques
4. Taboos
5. Nutritional Value
Morphological Characteristics
Green Mustard and Yellow Mustard are two completely different condiments. Yellow mustard originates from China, is the seeds of mustard ground, yellow, slightly bitter, is a common spicy seasoning, mostly used in cold dishes. In addition to flavoring, folk also use yellow mustard internal treatment of vomiting, umbilical colic; external treatment of arthritis and so on. Green mustard (green mustard spicy) originated in Japan, wasabi, green, its pungent odor is stronger than yellow mustard, and has a unique aroma, mostly used in Japanese cuisine. (Horseradish sauce is actually a pale yellow food coloring agent adjusted to green, China Japan many sushi restaurants are using horseradish rather than wasabi)
Mustard types and introduction
Mustard vegetables include a number of species of vegetables in the cruciferous family in the genus Brassica, the genus white mustard (Sinapis). Its mature seeds are ground to make a spicy condiment called mustard, also known as mustard seeds and mustard chili powder.
Mountain wasabi, green mustard chili, mountain _cabbage_. Some people confuse it with Chinese mustard, because of lack of understanding. The Japanese consume the root of the yam_vegetable, ground on pork rinds to make the sauce; the Chinese consume the seeds of the mustard, ground to make the sauce. These are two different plants altogether.
Brown mustard is native to China and has a long history. It has been consumed at court since the Zhou Dynasty and has been used as a natural herb since ancient times before being introduced to Japan. It was developed in Japan because Japan is an island country and there are many people who eat seafood. Today wasabi is one of the most important seasonings in Japanese cuisine, and is especially used in sashimi and sushi. Wasabi is usually made by grinding the roots of the wasabi plant. Freshly grated wasabi has a light green color, a sticky consistency, and a fresh, pungent odor.
Western mustard 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.
Planting techniques
Time to sow: new turn over the land, choose the best varieties, timely sowing, sowing sufficient bottom fertilizer, watering thoroughly, the whole seeding, and then sprayed with the new high fat film soil surface, which can conserve moisture and water evaporation, sunscreen drought, heat insulation and anti-freezing, anti-soil layer of the slattern, suffocation and isolation of sources of disease and insects, to increase the rate of seedling emergence. Watering at the right time, keep the soil moist at all times, and fertilize reasonably during the growth period.
Cultivate strong seedlings, timely fixed value: cultivate strong seedlings is the key to mustard yield and high quality, seedlings appear the first true leaves, inter-seedling, inter-seedling, pay attention to pull out the diseased seedling, weak seedling, variant seedling, spraying the strong stem spirit can make the plant pole stem thick, leaf fat, leaf color bright tender, lush plant, natural taste thick. At the same time can enhance the ability to resist disasters, reduce the amount of pesticides and fertilizers, and reduce the residual toxicity.
Pregnancy buds: the growth process is particularly important, pregnancy buds, shoots, flowering and fruiting need to be sprayed with vegetable fruit strong tilling solution, so that fruit vegetables to enhance the quality of pollen fertilization, cyclic fruiting rate is strong, to promote the development of fruits, no deformities, no empty shells, no chaffing, neatness, quality improvement, so that the vegetable and fruit yield successive.
Prevention of pests and diseases: early onset of downy mildew can be used 40% ethylphosphine aluminum wettable powder 200 times liquid (or 64% kill alum wettable powder 500 times liquid, or 80% diclofenac zinc wettable powder 600 times liquid, or 72% Keflex cyanide wettable powder 700 times liquid) plus the new GaoLiFen 800 times liquid spray once to prevent and treat the disease; the early onset of white rust disease should be sprayed according to the requirements of the plant protection 25 A Fenpropathrin wettable powder, 75% Chlorothalonil wettable powder plus new high fat film 800 times liquid spray control, every 7 days spraying 1 time, continuous control spray 2 ~ 3 times.
Consumption of contraindications
1. Mustard has a strong irritant, fire, eye redness and inflammation, corneal erosion, yellow urine, toothache, sore throat and other physical discomfort should not be consumed.
2. It can be consumed in moderation by patients with high blood cholesterol, high blood pressure and heart disease.
3. Pregnant women, gastritis, peptic ulcer patients should not eat.
4. Usually used in daily life is mustard powder or mustard sauce, to the color of the right flavor punch, no impurities for the best, mustard should not be stored for a long time, mustard sauce and mustard paste placed in room temperature sealed storage, protected from light and moisture, the shelf life of 6 months or so, when the mustard oil ooze out and become bitter, it is not appropriate to continue to eat.
Nutritional value
Mustard's main spicy component is mustard oil, which has a strong spicy flavor that stimulates the secretion of saliva and gastric juices, and has the effect of appetizing the appetite. Mustard has a strong detoxification function, can detoxify fish and crabs, so raw food such as salmon is often accompanied by mustard. Wasabi 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 and skin care, in the beauty industry, mustard oil is very good massage oil.
Eat and have a 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 first thing you need to do is to make sure that you have a good understanding of what is going on in your life and what is going on in yours. Adding some sugar or vinegar to mustard can buffer the spicy flavor and make it taste better. It is not advisable to continue eating mustard when it oozes oil and becomes bitter.
Selecting and storing: Mustard powder or mustard sauce is usually used in daily life, and the best product is one that has a positive color and taste and is free of impurities. Mustard should not be stored for a long time, mustard sauce and mustard paste at room temperature sealed storage, light and moisture, shelf life of about 6 months.