Mustard, also known as mustard seeds, Western yam cabbage, mustard powder, generally divided into green mustard and yellow mustard two kinds. Yellow mustard originated in China, is the seeds of mustard ground into; green mustard (green mustard spicy) originated in Europe, with horseradish (horse radish) manufacturing, add coloring was green, its pungent odor is stronger than yellow mustard, and has a unique aroma.

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

Green mustard and yellow mustard are two completely different condiments. Yellow mustard originated in 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.

Mustard

Green mustard (green mustard spicy) originated in Europe, 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 yellowish food coloring adjusted to green, many sushi restaurants in China are using horseradish)

1. Mustard can be splashed with boiling water. Stir well and immerse the wasabi container in boiling water, which is spicy and pungent when cool.

2. Mustard can also be made in cool water. After mixing well, put the container of mustard in a steamer for 10 minutes and let it cool.

3. If you are in the north or other areas that have a fireplace in the winter, you can also use cold water to make the mustard. After mixing well, put the mustard container on the stove plate (next to the fireplace) and bake it to heat up. Let it cool again.

4. To make mustard with cool water, stir well, place the container of mustard in a microwave oven and allow to cool.