Mustard is mainly used for seasoning and sterilization, and its nutritional value lies in peanuts.
mustard
Mustard, also known as mustard powder. Mustard powder is a kind of powdery seasoning ground from the mature seeds of mustard. Mustard is slightly bitter, spicy and fragrant, has a strong irritation to the tongue and mouth, and has a unique taste. It can be used as a condiment for kimchi, pickled raw meat or salad. It can also be used with soy sauce as a delicious seasoning for sashimi.
Nutritional efficacy:
The main spicy ingredient of mustard is mustard oil, which has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, and has the function of appetizing and bad appetite. Mustard has a strong detoxification function and can detoxify fish and crabs, so fresh foods such as raw salmon are often accompanied by mustard. Mustard also has certain effects on reducing blood viscosity, treating asthma and preventing tooth decay. Mustard oil also has the effect of beauty beauty. In the body-building industry, mustard oil is a good massage oil.
There is a way to eat: you can add it appropriately when cooking, and be careful not to enlarge it too much at a time, so as not to hurt your stomach. Patients with hyperlipidemia, hypertension and heart disease can eat in moderation. Pregnant women and patients with eye diseases should eat less or not. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it better. When mustard is oily and bitter, it should not be eaten any more.
Selection and collection: mustard powder or mustard sauce is usually used in daily life, and those with correct color and strong taste and no impurities are the best products. Mustard should not be stored for a long time. Mustard paste and mustard paste should be sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months.
Mustard (mustard, wasabi)
Originated in Japan, it has been regarded as a natural herb since ancient times. Nowadays, mustard is one of the important seasonings in Japanese cuisine, especially for buckwheat noodles, sashimi and sushi. Usually, we grind the root of mustard and make it into seasoning. Freshly ground mustard is light green, sticky, fresh and spicy.
Western mustard, horseradish
Western mustard and Japanese mustard look like two completely different plants in appearance, but the chemical composition of their spicy taste is exactly the same. On average, the spiciness of western mustard is stronger than Japanese mustard 1.5 times.