In Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, it was recorded: "The southern mustard is pungent, and the pods and seeds are as big as perilla, and the color is purple and pungent. After grinding, soak it in mustard sauce to make the meat delicious. " He also said: "I expected plum blossoms, but I was crying when I ate mustard." Chenghai County Records in Qing Dynasty recorded: "Products, vegetables and mustard have pungent smell, their leaves can be pickled, and their sons are mustard, so one thing can be used for two purposes." Therefore, pure mustard is processed from mustard seed powder.
According to food hygiene inspection, mustard contains glucosinolates, sinapine, sinase, glucosinolates, fat, protein, multivitamins and other essential nutrients. Mustard tastes hot and bitter. Generally speaking, it should be prepared before being used as a flavoring agent. The traditional processing method in the family is: put mustard noodles in a porcelain bowl, pour warm water at about 40 degrees Celsius, stir them into paste with chopsticks, and then park them in a covered shade. When it is dry, you can add a proper amount of refined salt, monosodium glutamate and sesame oil according to your different tastes and season it in a porcelain plate.
Chinese medicine believes that mustard is pungent and hot, non-toxic, and has the functions of warming the middle warmer, dispelling cold, dredging the five internal organs, stimulating appetite, benefiting nine orifices, strengthening the stomach and promoting digestion. But if you eat too much, you will be discouraged and hurt your essence. It is better to eat in moderation.
Mustard, also called mustard powder. Mustard powder is a powdery seasoning, which is made by grinding mature mustard seeds. Mustard is slightly bitter, spicy and fragrant, which has a strong irritation to the tongue and mouth and has a unique taste. It can be used as a condiment for pickles, pickled raw meat or salads. It can also be used as a delicious seasoning for sashimi with soy sauce.
Nutritional efficacy:
The main pungent component of mustard is mustard oil, which has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, and has the effect of appetizing and improving appetite. Mustard has a strong detoxification function, which can detoxify fish and crabs, so fresh foods such as raw salmon are often accompanied with mustard. Mustard can also reduce blood viscosity, treat asthma and prevent tooth decay. Mustard oil also has the effect of beauty beauty. In the fitness industry, mustard oil is a good massage oil.
There is a way to eat: you can add it properly 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 it 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 taste better. When mustard is oily and bitter, it should not be eaten any more.
Selected treasures:
Mustard powder or mustard sauce is usually used in daily life, and the product with correct color, strong taste and no impurities is the best product. Mustard should not be stored for a long time. Mustard sauce and mustard sauce should be sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months.
The internet term "mustard" means "how"