Introduction to Mustard Mustard, also known as mustard mustard. Mustard powder is a powdery condiment made from the mature seeds of mustard greens. Mustard is slightly bitter, spicy and aromatic, and has a strong irritation to the mouth and tongue. The taste is very unique. When the mustard powder is moistened, the aroma spurts out. It has a strong pungent spicy taste that is tear-inducing and has a stimulating effect on the taste and smell. Can be used as a condiment for pickles, pickled raw meat, or in salads. It can also be used with light soy sauce as a delicious condiment for sashimi. Mustard is native to China and has a long history. It has been consumed in the palace since the Zhou Dynasty and has been regarded as a natural medicinal herb since ancient times. Later, it was introduced to Japan. Because Japan is an island country and many people eat seafood, and mustard has a strong detoxification function and can detoxify fish and crabs, so it developed in Japan. Now, mustard is one of the important seasonings in Japanese cuisine. , Wasabi is especially commonly used in soba noodles, sashimi and sushi. Usually, mustard roots are ground and used to make a condiment. Freshly ground wasabi is light green, sticky, and exudes a fresh smell and spicy taste. Western wasabi and Japanese wasabi look like two completely different plants, but the chemical composition of their spicy taste is exactly the same. Western wasabi is on average 1.5 times more pungent than Japanese wasabi. Green mustard and yellow mustard are two completely different seasonings. Yellow mustard originates from my country. It is made from ground mustard seeds. It is yellow and slightly bitter. It is a common spicy seasoning and is mostly used in cold dishes. In addition to seasoning, yellow mustard is also used internally to treat vomiting, subumbilical colic, and externally to treat arthritis. Green mustard originates from Japan. It is made from wasabi or horseradish. It is green in color. Its pungent smell is stronger than yellow mustard and has a unique aroma. It is mostly used in Japanese cuisine. Mustard can be made by pouring boiling water. After stirring evenly, soak the mustard container in cold water! After cooling, the spicy taste hits your nose! 2. Mustard can also be made by pouring cold water on it. After stirring evenly, place the mustard container in a steamer and steam for 10 minutes and then let it cool! 3. If you are in the north or other areas where stoves are lit for heating in winter, mustard can also be made by pouring cold water on it. After stirring evenly, place the mustard container on the stove (next to the stove) to bake and heat. Let it cool again! 4. When making mustard with cold water, stir evenly, heat the mustard container in the microwave, and then let it cool! [Edit this paragraph] Nutritional effects The main spicy component of mustard is mustard oil. Its strong spicy taste can stimulate the secretion of saliva and gastric juice, has the effect of appetizing and enhances people's appetite. Mustard has a strong detoxification function and can detoxify fish and crabs, so raw salmon and other fresh foods are often paired with mustard. Mustard also has certain effects on reducing blood viscosity, treating asthma, and preventing tooth decay. Mustard oil also has beautifying and beauty effects. In the body care industry, mustard oil is a good massage oil. Eat wisely: You can add it appropriately when cooking, but be careful not to add too much at one time to avoid hurting your stomach. Patients with hyperlipidemia, hypertension, and heart disease can consume it in moderation. Pregnant women and patients with eye diseases should eat less or not at all. Adding some sugar or vinegar to mustard can buffer the spiciness and make it more flavorful. It is not advisable to continue to eat mustard when oil oozes out and becomes bitter. [Edit this paragraph] Notes: Consumption group: It can be consumed by ordinary people. 1. Suitable for consumption by patients with hyperlipidemia, hypertension, heart disease and loss of appetite; 2. Patients with gastritis and peptic ulcer should not eat it, and those with eye inflammation and pregnant women should not eat it. Applicable amount: a little each time. Selected Miaozang: Mustard powder or mustard paste is usually used in daily life. The best ones are those with good color and flavor and no impurities. Mustard should not be stored for a long time. Mustard sauce and mustard paste should be stored in a sealed container at room temperature, away from light and moisture. The shelf life is about 6 months. Mustard should not be stored for a long time. Do not continue to eat it when oil leaks out and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spiciness and make it more flavorful. Mustard is highly irritating and should not be eaten by people with gastritis or peptic ulcers. Mustard can make people cry, so people with eye inflammation should not eat it. Don't eat too much at one time to avoid stomach upset. [Edit this paragraph] How to eat: 1. After the mustard is poured, add vinegar and sesame oil, and eat the dumplings as a dip! Great appetite! Great taste! 2. Blanch the spinach, cool it, cut into sections, mix mustard, vinegar, sesame oil, salt and sesame paste together, then mix the spinach with fried peanuts***! It’s an excellent accompaniment to wine and appetizers! 3. Cook the vermicelli or vermicelli until cooled, cut into long sections, mix mustard, vinegar, sesame oil, salt and sesame paste together, add minced garlic, spinach or cucumber shreds can also be added, and mix together! It’s an excellent accompaniment to wine and appetizers! 4. When eating greasy dishes, drink some mustard vinegar juice (mustard plus vinegar) from time to time, which is also very appetizing, refreshing and relieves greasiness! Mustard Shredded Belly ·Ingredients: 4 taels of cooked pork belly, 1 qian of refined salt, 2 pieces of vermicelli, 2 qian of MSG, 3 qian of mustard powder, 1 qian of vinegar, 1 qian of garlic, 3 qian of sesame oil - ·Operation: 1. Cut the pork belly into thick shreds. Cut the vermicelli into two thick strips, blanch it in a pot of boiling water for a while, remove it, cool it in cold boiled water, drain off the water, add a penny of sesame oil and mix well. Remove the garlic cloves and chop into minced garlic. 2. Take a bowl, add mustard powder, warm water (one tael), refined salt, monosodium glutamate, vinegar, and sesame oil to make a paste, cover it and put it in a cool place, and then use it after it cools. 3. First put the vermicelli shreds into a plate and pile them up, then place the belly shreds on top of the vermicelli shreds, and pour the prepared mustard paste on top. Nutritional value: Pork tripe - Pork tripe contains protein, fat, inorganic salts and other substances, which has the effect of replenishing deficiency and strengthening the spleen and stomach.

Mustard spinach Ingredients: spinach, mustard Accessories: carrots, vermicelli, salt, sugar, vinegar, sesame oil, (oyster sauce, MSG) 1. Wash the spinach, blanch it in boiling water, drain it into cold water, wring out the water and cut into small pieces, set aside. 2. Wash the carrots, shred them, blanch them in boiling water, drain them into cold water, drain them and set aside. 3. Put the vermicelli into boiling water and cook, remove, drain and set aside. 4． Take an appropriate amount of mustard and put it into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, MSG), and stir evenly. 5. Put the reserved spinach segments, shredded carrots and vermicelli into a container, add a little salt, stir evenly, add the prepared mustard, stir evenly, and serve. This dish is yellow, green and white, very pleasing to the eye, can increase appetite, and is also an excellent side dish for drinking. Spinach is rich in nutrients and can improve iron deficiency anemia. It can make people look rosy and radiant, making it a good beauty product. Carrots are also a rare nutritious food, rich in carotene. Regular consumption can enhance human immunity and have Good for your health. Mustard duck feet 1. Peel off the skin of the duck feet, cook them in boiling water, remove the bones and remove the palm tendons. Cut off the wrists of the duck feet, cut the palms in half vertically, and place them on a plate. 2. Remove the roots from the lettuce, wash and sterilize with water, cut into 1.2 cm long pieces, and place them around the plate. 3. Mix the mustard, let it cool, add refined salt, sesame oil, vinegar, stock, etc., mix well, pour it on the duck feet and serve. Process Tips: After removing the yellow skin from the raw duck feet, cut off the corns, blanch them in 70% hot water for 4 minutes, take them out, wrap them in a cloth, rub them hard to remove the yellow color on them, and then soak them in water. Taste of the dish: This dish is light yellow in color, tough and crispy, spicy and sour, refreshing and not greasy. How to eat Breakfast | Lunch | Dinner | Snacks Health Tips Duck feet contain a lot of glial protein and a certain amount of carbohydrates and fats. When cooked with mustard, it has the effect of beautifying and clearing the body. Recipe Nutrition Duck Feet: Duck feet are rich in collagen and have the same nutrition as bear paws of the same quality. The palm is the basic organ for movement. It has many tendons, thick skin and no flesh. More tendons make it chewy, thick skin means it contains soup, and less meat makes it more flavorful. From a nutritional point of view, duck paws contain more protein, low sugar, and little fat, so duck paws can be called an excellent weight loss food. Lettuce: lettuce contains more dietary fiber and vitamin C than cabbage, and has the effect of eliminating excess fat, so it is also It’s called diet lettuce. Because its stems and leaves contain lettuce, it tastes slightly bitter and has the effects of analgesic and hypnosis, lowering cholesterol, and assisting in the treatment of neurasthenia. Lettuce contains mannitol, which acts as a diuretic and promotes blood circulation. Lettuce also contains an "interferon inducer" that can stimulate normal cells of the human body to produce interferon, thereby producing an "antiviral protein" to inhibit viruses. Mustard duck feet 1. Peel off the skin of the duck feet and cook them in boiling water , remove the bones and tendons of the palms, cut off the wrists of the duck's feet, cut the palms in half vertically, and place them on a plate. 2. Remove the roots from the lettuce, wash and sterilize with water, cut into 1.2 cm long pieces, and place them around the plate. 3. Mix the mustard, let it cool, add refined salt, sesame oil, vinegar, stock, etc., mix well, pour it on the duck feet and serve. Process Tips: After removing the yellow skin from the raw duck feet, cut off the corns, blanch them in 70% hot water for 4 minutes, take them out, wrap them in a cloth, rub them hard to remove the yellow color on the palms, and then soak them in clean water. Taste of the dish: This dish is light yellow in color, tough and crispy, spicy and sour, refreshing and not greasy. How to eat Breakfast | Lunch | Dinner | Snacks Health Tips Duck feet contain a lot of glial protein and a certain amount of carbohydrates and fats. When cooked with mustard, it has the effect of beautifying and clearing the body. Recipe Nutrition Duck Feet: Duck feet are rich in collagen and have the same nutrition as bear paws of the same quality. The palm is the basic organ for movement. It has many tendons, thick skin and no flesh. If it has more tendons, it will be chewy, if its skin is thicker, it will contain soup, and if it has less meat, it will be more flavorful. From a nutritional point of view, duck feet contain more protein, low sugar, and little fat, so duck feet can be called an excellent weight loss food. Because I like to study cooking skills, I also watch programs like Everyday Diet in France. Such programs in France like to send a host to go deep into the masses, usually in the kitchen of a restaurant with special dishes, and talk to the master chefs and The apprentices discuss the production process and artistic value of a dish. Of course, the host usually can't say anything, just make jokes, and the French are good at both. Sometimes what he said was extremely unclassy. I remember one time, the famous cooking show host compared stuffing spices to pigeons’ bellies to performing a surgical operation. Not only did the chefs who were cooking the dishes speechless, but the TV The monkey and I were so disgusted before. After watching it for a long time, I found that the production process of many French dishes is not too complicated, and the knife skills and heat requirements are not high. I can do it, but the selection of materials is extremely strict. One time I watched the making of orange jelly, and I chose The oranges must be produced in a certain region of France, and sometimes, the wine added to the dressing must also be produced in a certain place and year, almost without counting, and there are so many tools used to make a dish. Even the pepper needs to be stored in a single-door utensil. It would cost a lot of money to prepare the whole set, so I have never practiced any of the dishes I learned on TV. In fact, it can be done, as long as you are not so strict with yourself. Today I took an article about mayonnaise from a French textbook. Because it was translated by myself, my French level is very limited, so the mistake lies in it. It is inevitable, and I hope everyone can correct me.

Mayonnaise Ingredients for making 25CL mayonnaise: 2 raw egg yolks, one coffee spoon of mustard produced in Dijon, France, two coffee spoons of lemon juice (note that the lemon juice mentioned here is not drinkable juice, but fresh Lemon juice or concentrated lemon juice for cooking), 25CL of olive oil, salt and pepper. Leave the eggs at room temperature. Put the egg yolk, mustard, a pinch of salt and a pinch of pepper into a bowl. Stir together, add 1 coffee spoon of lemon juice and continue stirring. Add three coffee spoons of olive oil drop by drop into the bowl, stirring constantly. Then add one coffee spoon of lemon juice and a few tablespoons of olive oil, stirring again drop by drop. Pour in the remaining olive oil in a very thin stream and stir until the entire bowl of dressing is extremely thick, taste to see if it tastes right. You can double or triple the amount of mustard to make your mayonnaise more tangy. The traditional way is to add one to two tablespoons of apple cider vinegar (for those who can't eat spicy food, I think it is to use apple cider vinegar instead of mustard). Some different ways of eating mayonnaise (compared to the usual way of eating it in salads, etc.) Eat with winter radish: Just before the mayonnaise is served, add two tablespoons of finely chopped winter radish or carrot (radis noir, I'm not sure what it is, maybe red-skinned radish), grated like Riga lemon juice like that. Recommended to eat with boiled eggs. Russian way of eating: Add two tablespoons of ketchup, one to two drops of tabasco (a spicy oil), and one tablespoon of chopped red bell pepper to the mayonnaise. Serve with shrimps, crabs and other shell foods. Thinning: A minute before the mayonnaise is done, add a thick, foamy egg white to it and the mayonnaise will become thinner. The kind of mayonnaise I buy in the domestic market seems to be made in Japan. People often use it to mix fruit salads. I can't do it without it. I eat it with gusto. It seems that I haven't heard the voice of boycotting it. That kind of mayonnaise is delicious, but it has an improved taste. If you want to eat more authentic French-flavored mayonnaise, you can try the production method I wrote above. Note that you must be patient. Don't pour all the ingredients in at once and stir. Add the oil drop by drop as it says, and stir it step by step to get a real French-flavored mayonnaise.

People who don’t like mustard can completely omit the mustard item. People who like mustard must buy mustard produced in Dijon, France, and don’t use Japanese mustard.