Mustard

(Seasoning)

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Mustard, also known as wasabi mustard, Nishiyo wasabi, mustard powder (mustard), is generally divided into two types: green mustard and yellow mustard. Yellow mustard originated in China, is the seeds of mustard grinding and become, green mustard (green mustard spicy) from Japan, with horseradish manufacturing, add coloring was green, its spicy smell stronger than yellow mustard, and has a unique aroma. Mustard is slightly bitter, pungent and aromatic, with strong stimulation to the mouth and tongue, very unique flavor, mustard powder wet with aroma spray, with tearful strong stimulating spicy flavor, 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.

Chinese Name

Mustard

Category

Condiment

Taste

Slightly Bitter, Pungent and Aromatic

Alias

Mustard Seed, Nishiyangyama Vegetable, and so on

Contents

1 Types of Mustard and Introduction

2 Nutritional Benefits

Ingredients

These are the ingredients that make up the mustard.

Functions

3 Misunderstandings

4 Precautions

Consumers

Contraindications

Others

5 Serving Methods

Mustard Cabbage Duns

Eggs in Mustard Sauce

Shredded Belly in Mustard Sauce

Spinach in Mustard Sauce

Duck Feet in Mustard Sauce

Mayonnaise in Mayonnaise Sauce

Stir-fried Shrimps with Broccoli and Mustard

< p>Mustard types and description

Editorial

Mustard vegetables include several species of vegetables in the genus Brassica, white mustard (Sinapis) in the family Cruciferae. Its ripe seeds are ground to make a spicy condiment called mustard, also known as mustard seeds and mustard spice powder.

Mustard, green mustard spice, and Western mountain mustard greens. Some people confuse it with Chinese mustard, because of lack of understanding. The Japanese consume the root of the western yamabusho, 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 it 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.

Green mustard and yellow mustard are two completely different flavors. Yellow mustard, which originated in China, is the ground seeds of mustard greens and is yellow in color and slightly bitter, making it a common pungent seasoning used mostly 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 spicy 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)

1. Mustard can be splashed with boiling water. Stir well and immerse the wasabi container in boiling water, which 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, then allow 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. To make mustard with a splash of cool water, stir well and heat the container of mustard in the microwave, then allow to cool!

Nutritional benefits

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Mustard

Composition

Calories (476.00 kcal)

Protein (23.60 g)

Fat (29.90 g)

Carbohydrates (35.30 g)

Dietary fiber (7.20 g)

Vitamin A (32.00 mcg)

Carotene (190.00 mcg)

Thiamin (0.17 mg)

Riboflavin (0.38 mg)

Nicotinic acid (4.80 mg)

Vitamin E (9.83 mg)

Calcium (656.00 mg)

Phosphorus (530.00 mg)

Sodium (7.80 mg)

Magnesium (321.00 mg)

Iron (17.20 mg)

Zinc (3.62 mg)

Selenium (69.01 mcg)

Copper (0.63 mg)

Manganese ( 3.05 mg)

Potassium (366.00 mg)

Efficacy

For the efficacy effect, mustard has a strong spicy flavor, which can stimulate the secretion of saliva and gastric juices, and can enhance appetite. The thiocyanate component of mustard can prevent tooth decay and is also effective in preventing cancer, preventing blood vessel clots and treating asthma. Mustard also has the effect of preventing hyperlipidemia, hypertension, heart disease, and reducing blood viscosity. Mustard oil also has beauty and skin care effects.

Mustard's main spicy component is mustard oil, its spicy flavor is strong, can stimulate the secretion of saliva and gastric juices, has the function of appetizing, enhance the human appetite. Mustard is also effective in reducing blood viscosity, treating asthma and preventing tooth decay. Mustard oil also has the effect of beauty and skin care, in the beauty industry, mustard oil is very good massage oil.

Add some sugar or vinegar to the mustard to buffer the spiciness and make it more flavorful. When mustard has oil oozing out and becomes bitter it is not advisable to continue eating it.

1 ⒈ mustard has a strong bactericidal function, can play the role of sterilization and eliminate the role of digestive system parasites, so raw salmon and other seafood food is often accompanied by mustard.

Peak mustard choking the main ingredient is isothiocyanate, this ingredient can not only prevent tooth decay, cancer prevention, prevention of vascular clots, treatment of asthma, etc. also have a certain effect, but also has a sweating, diuretic, detoxification, blood cleansing and other therapeutic effects; on the enhancement of appetite, promote blood circulation is also good to help the role.

Mustard can be used to treat rheumatic diseases and regulate menstruation. In ancient times, people used mustard in the bath for the treatment of measles; mixed with flour into a paste can be used to treat cough or bronchitis.

Sung mustard is also effective in preventing hyperlipidemia, high blood pressure, heart disease and reducing blood viscosity.

Be careful with mustard oil, it has beauty benefits. Mustard oil is a good massage oil in the beauty industry.

Choice of mustard also has a deodorizing effect and the effect of preventing diseases due to lifestyle habits. Mustard dissolved in the right amount of water can also have the effect of inhibiting and removing mold, and this practice can be considered a small trick to remove mold in daily life.

Borrow therapeutic effect: mustard warm, taste pungent; have detoxification swelling, appetizer digestion, warming the gas, bright eyes and diaphragm effect; the main treatment of canker sores and swelling pain, ear and eye deafness, swollen gums, cold and abdominal pain, constipation and other diseases; treatment of sore throat mute, pickled dried Chen mustard 50 grams, boiled water to brew frequent drink (or gargle).

The strong spicy flavor and stimulating effect of mustard can regulate the female endocrine system, enhance sexual function, and stimulate vasodilatation, which enhances the flow of blood to the face, making women look more radiant.

Misunderstanding

Editor

Often people are guided by a variety of "health", "therapeutic" and so on, that mustard has a strong detoxification function, can be detoxified fish and crab. In fact, mustard is only rich in isothiocyanates, isothiocyanates can inhibit the growth of microorganisms. Eating wasabi with perishable seafood not only improves the flavor and appetite, but also slightly inhibits the growth of microorganisms in fresh food before digestion. However, if you have doubts about the quality of seafood, you should not eat it with or without wasabi. Wasabi is not a cure for food poisoning.

Cautions

Editing

People

It can be eaten by anyone.

1 ⒈ high blood fat patients, high blood pressure patients, heart disease patients, loss of appetite is suitable for consumption.

Peak gastritis, peptic ulcer patients avoid eating, eye inflammation, pregnant women should not eat.

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 advisable to continue to eat.

Other matters

Applicable amount: a little at a time.

Selected and wonderful storage: Mustard sauce and mustard paste are placed in sealed storage at room temperature, protected from light and moisture, with a shelf life of about 6 months. Mustard should not be stored for a long time, when there is grease oozing out and become bitter, do not continue to eat. Adding some sugar or vinegar to the mustard can buffer the spiciness and make it more flavorful.

Eating Methods

Editing

Note: Add as much as you like when cooking, and be careful not to put too much in at one time to avoid discomfort. Excessive consumption hurts the stomach.

Storage: Mustard sauce and mustard paste are placed in sealed storage at room temperature, protected from light and moisture, with a shelf life of about 6 months. Mustard should not be stored for a long time, when there is grease oozing out and become bitter, do not continue to eat. Adding some sugar or vinegar to the wasabi can buffer the spiciness and make it more flavorful.

Mixing method: Some people complain about the lack of flavor when using mustard powder, in fact, this is caused by improper use. Mustard powder contains mustard enzyme, mustard glycosides and other substances, but also slightly bitter and dry flavor, aroma is not enough, taste is thin. Use should be fermented first mustard glucoside into a volatile mustard oil, only after the pungent flavor will be emitted. The method is to blend the mustard with warm water! Then add a little oil, salt, vinegar, sugar, mix well, and put it in a place with high temperature to make it ferment, 4-5 hours later you can get out the spicy flavor, and eat.

Mustard cabbage pier

Main ingredients: 500 grams of cabbage, 10 grams of sugar, 100 grams of mustard, 5 grams of white vinegar, 20 grams of refined salt, 10 grams of sesame oil.

Practice:

⒈ will choose to wash the cabbage, remove the tail, cut the root into 4 centimeters long pier, into the boiling water blanch, control the water for use.

Peake the mustard in a bowl, with boiling water, and stir in one direction, while adding vinegar, salt, sugar, sesame oil.

Mix the mustard juice, apply it to the cabbage duns, yard in a plate, take another plate on top and fasten it, put it in a warm place in the house, take it out the next day, yard the plate, and serve it.

Note: blanch cabbage pier, in order to make it down the pot does not fall apart, it is best to use the line bundled beforehand, in order to maintain the beauty of the finished dish.

Features: This dish is crisp and tender, sweet, sour and spicy with the whole, with the effect of unctuous gas, for the winter and spring seasons of the seasonal delicacies.

Eggs with wasabi sauce

Main ingredients: 3 potatoes, 2 eggs, 1/3 cucumber

Accessories: 1 tablespoon of wasabi, 1 tablespoon of French cheese, 2 spoons of water, 1 handful of watercress (about 10 grams, can be replaced by bean sprouts)

Seasoning: Salt, 1 teaspoon of lemon juice, 1 gram of sugar, pepper

Method:

Click the skin of the potatoes. Peel the potatoes, cut them into small pieces and boil them in water with salt for 20 minutes, until cooked.

Pepper poach the eggs for 5 minutes to keep them smooth. Mix mustard, feta and water, blend in a deep saucepan and place on the stove, bring to a rapid boil, or place in a glass bowl and microwave, stirring evenly afterwards.

3Pour off the water in which the potatoes were boiled, then shake the pot with the lid on for a while to cool it down and let the heat dissipate. Remove the potatoes and arrange them on a plate. Peel the shells off the eggs and place them in the center of the plate, then drizzle with the wasabi sauce. Mince the watercress and sprinkle half of it on top of the eggs.

Sunglass the cucumber and cut into thin slices. Season with lemon juice, sugar, salt and pepper. Arrange on a salad plate and sprinkle with the remaining watercress. Serve the cucumber salad separately from the eggs.

Shredded Mustard Tripe

Main ingredients: 200 grams of cooked tripe, 5 grams of salt, two sheets of vermicelli, 1 gram of monosodium glutamate (MSG), 15 grams of mustard powder, 5 grams of vinegar, 5 grams of garlic, 15 grams of sesame oil.

Practice:

⒈ tripe cut into coarse silk. Vermicelli cut into two thick silk, into the pot of boiling water blanch for a while, fished out, cooled with cold water, drain the water, add sesame oil a money mix well. Garlic, peeled, chopped into garlic paste.

Peake a bowl, put mustard powder, warm water (50 grams), salt, monosodium glutamate, vinegar, sesame oil, mix into a paste, cover and put in a cool place, to be cooled can be used.

3 first put the shredded vermicelli into the plate stacked, and then put the tripe laying on top of the shredded vermicelli, poured on the adjusted mustard paste is ready.

Production process:

Classical cooked tripe cut into shreds. Spinach picked clean, blanched, cooled and placed on the bottom of the plate. Scallions cleaned and take the white onion shredded in the center, tripe on the top.

peel mustard into a small bowl, with scalding water to mix well, take a leaf to seal the mouth of the bowl, placed in a steamer on high heat for 10 minutes, the flavor of the punch can be taken out, and then into the salt, sugar, pepper, monosodium glutamate, chicken juice, balsamic vinegar, sesame oil to adjust the pair of good, poured on the tripe can be.

Process Tips:

1. Mustard should be pounded now adjusted now, the effect is good, domestic mustard yellow and black two kinds of mustard, but imported packaged mustard effect is also good.

2. Spinach bottom, more red head green stems, leaves do not.

3. modulation of mustard paste is the key to operation, if there is no steamer, can also be and on the stove heat 1 to 2 hours, but to seal.

4. mustard has the role of enlightenment, punch spicy flavor some people do not like, pay attention to the feast with the number.

Nutrients contained in mustard belly silk:

Calories (581.43 kcal) Vitamin B6 (0.31 mg) Protein (71.27 g) Fat (23.72 g) Pantothenic Acid (0.23 mg) Carbohydrates (25.87 g) Folic Acid (113.92 micrograms) Dietary Fiber (4.69 g) Cholesterol (416.00 mg) Vitamin A (508.60 mcg) Vitamin K (0.49 mcg) Carotenoids (3000.80 mcg) Thiamin (0.24 mg) Riboflavin (0.79 mg) Niacin (12.72 mg) Vitamin C (83.19 mg) Vitamin E (11.16 mg) Calcium (496.70 mg) Phosphorus (689.66 mg) Potassium ( 1153.15 mg) Sodium (2486.14 mg) Magnesium (258.85 mg) Iron (17.93 mg) Zinc (11.73 mg) Selenium (65.29 mcg) Copper (0.66 mg) Manganese (3.11 mg)

Mustard Spinach

Main Ingredients: Spinach, Mustard

Supplementation: Carrots, vermicelli, salt, sugar, vinegar

Peake the carrot washed, shredded, put into the boiling water, fished out of the cool water, dry water, standby.

Put the vermicelli into boiling water and cook, fish out, dry water, standby.

Sunglasses sunglasses with mustard in a bowl, add sugar, vinegar, sesame oil, salt, oyster sauce and monosodium glutamate, mix well.

Carefully put the spare spinach, carrot and vermicelli into a container with a pinch of salt, mix well, put the sung mustard into it and mix well, serve.

This dish is yellow, green and white, very pleasing to the eye, can increase the appetite, but also an excellent wine dishes. Spinach is rich in nutrients, iron deficiency anemia has an improved role, can make people look red, radiant, is a good product for the face; carrots are also rare nutritious food, rich in carotene, often eat can enhance the human body's immunity, is conducive to good health.

Mustard duck palm

⒈ duck palm peeled off the skin, boiled in boiling water, off the bone and go to the palm tendons, duck palm wrist cut down, palm and then cut in half vertically, yards in the plate.

Peak lettuce to remove the root, wash with water, disinfect, cut into 1.2 cm long pieces, yard around the plate.

Mix mustard, cool, add salt, sesame oil, vinegar, broth and mix well, pour on the duck's paw is ready.

Process Tips

Raw duck palms after removing the yellow skin, cut off the corns, scalded with seventy percent of the hot water for 4 minutes, fish out, wrapped in a cloth, rubbing vigorously to remove the yellow color of the palms, and then soaked in water.

Taste of the dish

This dish is light yellow, tough and crispy, spicy and acidic, refreshing and not greasy.

Eating Methods

Breakfast, Chinese food, dinner, snacks

Health Tips

Duck's palm contains more gelatinous proteins and a certain amount of carbohydrates and fats, and mustard together as a dish, has the effect of beauty and opening up.

Recipe Nutrition

Duck Palm: Duck palm is rich in collagen, and the nutrition of the same quality of bear paw is comparable. The palm is the basic organ of movement, with many tendons, thick skin and no meat. More tendons are chewy, thick skin contains soup, less meat is easy to taste. From a nutritional point of view, duck palm more protein, low sugar, less fat, so you can call duck palm for excellent diet 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 "anti-virus protein" inhibit the virus.

Mayonnaise

To make 25cl of mayonnaise

2 raw egg yolks, a teaspoon of Dijon mustard, 2 teaspoons of lemon juice, 25cl of olive oil, salt and pepper.

Leaving the eggs at room temperature, place the egg yolks, mustard, a pinch of salt and a pinch of pepper in a bowl and whisk together, add a coffee spoon of lemon juice and continue whisking. Add three tablespoons of olive oil to the bowl, drop by drop, whisking all the time, and then add another tablespoon of lemon juice and a couple of tablespoons of olive oil, still whisking with a drop of olive oil. 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 the right flavor.

You can double or triple the amount of mustard to make your mayonnaise even more intense. Traditionally, one to two tablespoons of apple cider vinegar is added (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.)

Eating it with winter carrots: add two tablespoons of finely sliced winter carrots or red radish (radis noir I'm not sure what, maybe red peeler) to your mayo right as it's about to be served. I'm not sure what it is, but it might be a red-skinned radish), as if you were adding lemon juice to it. Recommended to eat with hard 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. Accompanies shellfish such as shrimp and crab.

Thinning: a minute before the mayonnaise is ready, add a thickly beaten, foamy egg white to it, and the mayonnaise will thin out.

The domestic market sells a kind of mayonnaise that seems to be produced in Japan, and we mostly use it to mix fruit salad without it, and eat it with relish, as if we don't hear the voice of boycotting 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. For those who don't like mustard, you can completely erase the mustard item, and for those who do like mustard, make sure you buy mustard from Dijon, France, and don't use Japanese mustard.

Shrimp fried broccoli and mustard

Raw materials: shrimp 15 or so, broccoli, mustard (if you do not like the mustard flavor, you can prepare a little shredded radish or cabbage shredded)

How to do it:

1. Broccoli washed, removed the root, broken into small pieces. Boil water in a pot open some salt, put broccoli, roll on a dozen seconds, not too much water, cover the broccoli on the line.

2. Cook the oil in a pan, put the shrimp into the oil quickly until cooked. Shrimp is best to remove the shrimp line.

3. Pour into the blanched broccoli stir-fry, add some salt, a little water. Can eat mustard friends at this time you can add some mustard, enhance the anti-cancer effect oh. If you do not like mustard flavor, you can add radish or cabbage with fried for a while.

4. Stir-fry 1 minute can be out of the pan.

Cooking tips:

1. Let the root of broccoli easy to cook: many people in the fried cauliflower always have some doubts. Cauliflower, broccoli and other coconut vegetables cooking time is too long will lead to excessive loss of vitamins and other antioxidants. However, due to the thicker stems of these vegetables, a short cooking time is not easy to cook, and they do not taste good. Cooking can be used before the knife in the stem cut a few "ten" word, increase the stem heat area, not only to ensure that the cauliflower cooking evenly, but also fully retain the nutrients of the cauliflower.

2. How to do not turn yellow: put the cut broccoli in the pot with hot water to blanch, but pay attention to the water inside a few drops of oil, and then put some sugar, a little salt. Fish out and drain after blanching. Heat a frying pan. Quickly stir-fry a few times, start the pan, certainly not yellow.