Storage method: mustard sauce and mustard sauce are sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months. Mustard should not be stored for a long time. Don't continue to eat when the oil oozes and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it taste better.
Blending method: Some people complain that mustard powder has no taste when used. In fact, this is caused by improper use. Mustard powder contains mustard enzyme, glucosinolate and other substances, but it is also slightly bitter and dry, with insufficient aroma and light taste. When it is used, it should be fermented to convert glucosinolates into volatile mustard oil, and then it will emit that spicy taste. The method is to stir the mustard with warm water! Add a little oil, salt, vinegar and sugar, stir well, ferment at high temperature, and eat spicy food after 4-5 hours. Ingredients: 500g Chinese cabbage, sugar10g, mustard10g, 5g white vinegar, 20g refined salt, and sesame oil10g.
Exercise:
1. Wash the Chinese cabbage, remove the tail, cut the roots into 4 cm long piers, blanch them in boiling water, and control the water for later use.
3. Put mustard in a bowl, rinse with boiling water, stir in one direction, and add vinegar, salt, sugar and sesame oil.
13. Spread the prepared mustard juice on the cabbage mound, put it on a plate, put it on a button at the top, put it in a warm place at home, take it out the next day, put it on a plate, and eat it.
Note: When blanching cabbages, it is best to tie them with thread in advance to keep the dishes beautiful.
Features: this dish is crisp and refreshing, sweet and sour, slightly spicy, and has the effect of relieving boredom and ventilation. This is a delicious dish in winter and spring. Ingredients: 3 potatoes, 2 eggs and 1/3 cucumbers.
Accessories: mustard 1 tablespoon, French fresh cheese 1 tablespoon, 2 tablespoons of water, watercress 1 (about10g, which can be replaced by bean sprouts).
Seasoning: salt, lemon juice 1 teaspoon, sugar 1 gram, pepper.
Exercise:
1. Peel potatoes, cut into small pieces, and cook in salt water for 20 minutes until cooked.
Boil the eggs for 5 minutes to keep them smooth and tender. Mix mustard, French fresh cheese and water, mix them evenly in a deep pot, put them on the stove and boil them quickly, or put them in a glass bowl and heat them in a microwave oven, and then stir them evenly.
[14] Pour out the boiled potato water, then cover the pot and shake it, and let it cool for a while to let the hot air dissipate. Take out the potatoes and put them on the plate. Peel the eggshell, put it in the middle of the plate and pour mustard sauce on it. Chop the watercress and sprinkle half on the eggs.
4. Wash the cucumber and cut it into thin slices. Season with lemon juice, sugar, salt and pepper. Put it on a salad plate and sprinkle with the remaining watercress. Eat cucumber salad and eggs separately. Ingredients: 200g cooked beef omasum, 5g refined salt, 2 pieces of vermicelli, monosodium glutamate 1 g, mustard powder 1 g, 5g vinegar, 5g garlic and sesame oil 1 g..
Exercise:
1. Cut tripe into thick shreds. Cut the vermicelli into two thick shreds, blanch it in a boiling water pot, take it out and supercool it with cold water, drain the water, add sesame oil and mix well. Remove the clothes from the garlic and chop it into garlic paste.
3. Take a bowl, add mustard powder, warm boiled water (50g), 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 cooling.
3. Put the vermicelli into the dish and pile it up first, then spread the shredded belly on the vermicelli and pour in the prepared mustard sauce.
Production process:
1. Cut the cooked tripe into shreds. Clean the spinach, blanch it, cool it and put it at the bottom of the plate. Wash the green onions, shred them and put them in the middle. Put the shredded belly on the table.
2. Put mustard in a small bowl, mix well with boiling water, take a sealed bowl, steam it in a steamer for 10 minutes, take it out as soon as it tastes, then add salt, sugar, pepper noodles, monosodium glutamate, chicken juice, balsamic vinegar and sesame oil and pour it on the tripe.
Process tips:
1. Now mustard is needed, and the effect is good. There are two kinds of domestic mustard, yellow and black, but the imported packaged mustard works well.
2. At the bottom of spinach, replace the leaves with red heads and green stems.
Making mustard sauce is the key to the operation. If there is no steamer, it can also be placed on the stove 1 to 2 hours, but it should be sealed.
4. Mustard is enlightening, and some people don't like it. Pay attention to the coordination and quantity of the banquet.
Nutrients in shredded mustard belly;
Calories (58 1.43 kcal) Vitamin B6(0.3 1 mg) protein (7 1.27 g) Fat (23.72 g) Pantothenic acid (0.23 mg) Carbohydrate (25.87 g) Folic acid (/kloc) Vitamin A(508.60 μ g), vitamin K(0.49 μ g), carotene (3,000.80 μ g), thiamine (0.24 mg), riboflavin (0.79 mg), nicotinic acid (65,438+02.72 mg) and vitamin C (83.65,438+). 438 potassium (1153.15mg) sodium (2486.14mg) magnesium (258.85mg) iron (17.93mg) zinc (/kloc-0)
Accessories: carrot, vermicelli, salt, sugar, vinegar, sesame oil, (oyster sauce, monosodium glutamate)
1. Wash spinach, blanch it in boiling water, remove cold water, wring out the water and cut it into small pieces for later use.
3. Wash and shred carrots, blanch them in boiling water, remove cold water, and drain the water for later use.
3. Cook the vermicelli in boiling water, take it out and drain it for later use.
4. Put a proper amount of mustard into a bowl, add a little sugar, vinegar, sesame oil and a little salt (oyster sauce and monosodium glutamate) and stir well.
5. Put the spare spinach segments, shredded carrots and vermicelli into a container, add a little salt and stir well, and put the prepared mustard into it and stir well before eating.
This dish is available in yellow, green and white, which is very pleasing to the eye, can increase appetite and is also an excellent side dish. Spinach is rich in nutrition, which can improve iron deficiency anemia and make people look rosy and radiant. It is a good product in beauty beauty. Carrot is also a rare nutritious food, which is rich in carotene. Regular consumption can enhance human immunity and be beneficial to health.
1. Peel the duck's paw, cook it in boiling water, remove the bone and tendon, cut off the wrist of the duck's paw, and cut the palm in half vertically, and put it in a plate.
3. Rooted lettuce, washed and disinfected with water, cut into pieces 1.2 cm long, and code around the plate.
3. Mix mustard, cool, add salt, sesame oil, vinegar, broth, etc. Mix well and pour on the duck feet.
Process prompt
After removing the yellow skin from the raw duck's paw, cut off the corns, scald them with 70% hot water for 4 minutes, wrap them in cloth after taking them out, rub off the yellow of the palm hard, and then soak them in clear water.
The taste of dishes
This dish is light yellow, crisp and delicious, spicy and sour, refreshing and not greasy.
Edible method
Breakfast, Chinese food, dinner, snacks
Health tips
Duck's paw contains more colloid protein and a certain amount of carbohydrate and fat. When cooked with mustard, it has the functions of beauty and enlightenment.
Dietary nutrition
Duck's paw: Duck's paw is rich in collagen, which is equivalent to bear's paw with the same quality. The palm is the basic organ of exercise, with many tendons and thick skin without meat. More gluten is chewy, thicker skin has soup, and less meat is easy to taste. From the nutritional point of view, duck's paw contains protein, low sugar and a little fat, so it can be called an excellent diet food.
Lettuce: Lettuce contains more dietary fiber and vitamin C than cabbage, which can eliminate excess fat, so it is also called slimming lettuce. Because its stems and leaves contain lettuce, it tastes slightly bitter, and has the effects of analgesia and hypnosis, lowering cholesterol and adjuvant treatment of neurasthenia. Lettuce contains mannitol, which has diuretic and blood circulation promoting effects. Lettuce also contains an "interferon inducer", which can stimulate normal cells to produce interferon, thus producing an "antiviral protein" to inhibit the virus.
Make 25 ml of mayonnaise.
2 raw egg yolks, 1 teaspoon mustard from Dijon, France, 2 teaspoons lemon juice (note that the lemon juice mentioned here is not drinkable juice, but fresh lemon juice or concentrated lemon juice used for cooking), 25CL olive oil, salt and pepper.
Put the eggs at room temperature, put the yolk, mustard, a pinch of salt and a pinch of pepper into a bowl, mix and stir, add a teaspoon of lemon juice and continue stirring. Drop three teaspoons of olive oil into a bowl and keep stirring, then add one teaspoon of lemon juice and several teaspoons of olive oil, or stir drop by drop. Pour the remaining olive oil into a very thin stream and stir until the whole bowl of seasoning becomes very thick. Try it to see if it tastes right.
You can double or triple the mustard to make the mayonnaise thicker. The traditional practice is to add one or two spoonfuls of apple vinegar (for those who can't eat spicy food, I think apple vinegar is used instead of mustard)
Different ways to eat some mayonnaise (compared with the usual way to eat salad). )
Eat with winter radish: Just before the mayonnaise is served, add two spoonfuls of finely cut winter radish or carrot (black radish, I'm not sure what it is, maybe carrot), just like adding lemon juice. It is recommended to eat with boiled eggs.
How to eat in Russia: Add two tablespoons of tomato sauce, one or two drops of Tabasco Chili oil and one tablespoon of chopped red bell pepper to mayonnaise. The supply of shellfish such as shrimp and crab.
Dilution: One minute before the mayonnaise is prepared, add a dense foamed egg white to it, and the mayonnaise will be diluted.
A kind of mayonnaise sold in the domestic market seems to be made in Japan. People often use it to mix fruit salad. Without it, they can't do it. They ate with relish, as if they didn't hear the sound of resistance. That kind of mayonnaise is delicious, but the taste has improved. If anyone wants to eat more authentic French mayonnaise, they can try the recipe I wrote above. Pay attention, you must be patient. Don't pour all the ingredients into it at once. You should put the oil drop by drop and stir it once to get the real French mayonnaise. People who don't like mustard can erase it completely. People who like mustard must buy mustard produced in Dijon, France, not Japanese mustard. Ingredients: about 15 shrimp, broccoli and mustard (if you don't like mustard, you can prepare shredded radish or cabbage).
Exercise:
1. Wash broccoli, remove roots and break into small flowers. Boil the water in the pot, add some salt, add broccoli, and boil for more than ten seconds, not too much water, just add broccoli.
2. The oil in the pot is cooked, and the shrimps are quickly oiled until cooked. Shrimp is best to remove the shrimp line.
3. Stir-fry the blanched broccoli and add some salt and a little water. Friends who can eat mustard can add mustard at this time to enhance the anti-cancer effect. If you don't like mustard, you can add shredded radish or cabbage and stir fry for a while.
4. Stir fry 1 min.
Cooking skills:
1. Let the roots of broccoli ripen: Many people always have some doubts when cooking flowers. Cooking broccoli such as cauliflower and broccoli for too long will lead to excessive loss of antioxidants such as vitamins. However, these vegetables are not easy to cook because of their thick stems, short cooking time and bad taste. Before cooking, you can cut a few crosses on the stem with a knife to increase the heated area of the stem, which can not only ensure the uniform cooking of cauliflower, but also fully retain the nutritional components of cauliflower.
2. How to avoid yellowing: put the cut broccoli in a pot and blanch it with hot water, but pay attention to dropping a few drops of oil in the water, and then add some sugar and a little salt. Drain after blanching. Heat the oil pan. Stir fry a few times quickly, and the pot will certainly not turn yellow.