Mustard is a common condiment with strong spicy taste, which can stimulate the secretion of oral mucosa and gastric juice and increase people's appetite. At the banquet in the countryside, there is a kind of cold vermicelli, which is crystal clear and smooth. When this dish is served, smart friends will eat it from the side, with mustard in the middle, which is particularly spicy. Tears can flow down instantly, and the feeling that the nose is open will last a lifetime.

Mustard is a condiment made by grinding mature mustard seeds. Just put a little in the cold dish and the spicy taste will come out immediately. People who like peppers can't get used to mustard. Compared with spicy, mustard oil is mild and choking. As long as you don't adjust your breathing for one second, tears will rush out immediately. This paper summarizes a small skill of eating mustard, using the nose.

The history of mustard was first used in the court, and then it was introduced to Japan, because Japan's marine fishery was relatively developed, and it had the habit of eating fish fillets raw. Some seafood sashimi was also very popular and gradually became an essential condiment. Mustard can mix the fishy smell. If you eat salmon fillets without mustard, it will be very greasy.

The mustard in China is still different from that in Japan. Let's start with our domestic mustard tuber. It is a yellow mustard, which is made by grinding mustard seeds. The taste needs to be made. The method is not difficult, but it needs some patience. After treatment, its strong aroma will be sprayed out.

The other is green mustard, also called green mustard, which comes from Europe. It can be mixed with water. It is made of horseradish, and it is green after adding pigment, just like toothpaste. The color is a little scary, and its spicy taste is stronger than that of yellow mustard, and it has a unique aroma. This is the horseradish in Song Xiaobao, which is spicy and fragrant, has a strong stimulation to the mouth and tongue, and has a unique taste. Most people really enjoy it.

Let me talk about Japan again. Actually, it's not mustard, it's made of wasabi root, also called mustard sauce. Only in authentic Japanese restaurants and high-end restaurants. Its taste is fragrant, not too strong, but expensive, and now it can only be cooked and eaten, which is not easy to preserve, which is also a big disadvantage of it.

There is also a liquid mustard oil, which is the mustard essence obtained by distillation of yellow mustard seeds. This pungent smell is no joke. A dead internet celebrity drank a whole bottle of mustard oil in order to attract attention, and the consequences can be imagined, which caused great harm to his body.

When it comes to mustard, many people associate it with green. It's actually fake mustard. At first, Japanese people ate sashimi and needed a lot of horseradish to meet the demand of horseradish sauce. Domestic productivity is insufficient, so it can only be imported, so some people regard the "relatives" of horseradish as fake mustard. It's almost the same after dyeing.

In the traditional sense, mustard is only a yellow color in China, which is made by grinding the seeds of mustard. It is not spicy in itself, but produces a lot of spicy taste through fermentation reaction. Mustard has been eaten by people since the Stone Age. Eating sashimi and mustard together is not easy to get sick, but also can prevent moth, sweat and detoxify.

Green mustard is popular in the market now, which is green mustard. Strictly speaking, it is a "fake", but because it is cheap and spicy, most consumers prefer it. Extrusion is a green paste, which gives people a fresh feeling on the whole.