Nutritional benefits
The main spicy component of mustard is mustard oil, which has a strong spicy flavor that stimulates the secretion of saliva and gastric juices, and has the effect of appetizing and enhancing the human appetite. Mustard has a strong detoxification function, can detoxify fish and crabs, so raw food such as salmon is often accompanied by mustard. Mustard to reduce blood viscosity, treatment of asthma, prevention of tooth decay, etc. also has a certain effect. Mustard oil also has the effect of beauty and skin care, in the beauty industry, mustard oil is very good massage oil.
Eat and have a way: Cooking can be added discretionary, pay attention to a time do not enlarge more, so as not to hurt the stomach. High blood fat, high blood pressure, heart disease patients can eat in moderation. The first thing you need to do is to make sure that you have a good understanding of what is going on in your life and how it works. Adding some sugar or vinegar to mustard can buffer the spicy flavor and make it taste better. It is not advisable to continue eating mustard when it oozes oil and becomes bitter.
Selecting and storing: Mustard powder or mustard sauce is usually used in daily life, and the best product is one that has a positive color and taste and is free of impurities. Mustard should not be stored for a long time, mustard sauce and mustard paste in room temperature sealed storage, light and moisture, shelf life of about 6 months.
Origin
Native to China, wasabi has been used as a natural herb since ancient times. It was later introduced to Japan, where it was developed because Japan is an island nation with many seafood eaters, and wasabi has strong detoxifying properties to detoxify fish and crabs, and is now one of the most important seasonings in Japanese cuisine, with wasabi being especially commonly used for soba noodles, sashimi, and sushi. Usually, the roots of wasabi are ground to make the seasoning. Freshly grated wasabi is light green in color, sticky, and has a refreshing odor and pungent taste.
Western mustard, horseradish mustard, also known as mustard seeds, mustard powder, is the mature seeds of mustard ground into a spicy seasoning. It is native to China and has a long history, and has been consumed at court since the Zhou Dynasty. Mustard's spicy flavor is very unique, mustard powder moistened with aroma spray, with a tear-jerking strong stimulating spicy flavor, on the taste and smell are stimulating effect.
Effectiveness: mustard spicy taste strong, can stimulate the secretion of saliva and gastric juice, has the function of appetizing, can enhance the human appetite. Wasabi has a high detoxification function, can detoxify fish and crab, so raw food such as salmon is often accompanied by wasabi. Wasabi choking the main ingredient is isothiocyanate. This ingredient not only prevents tooth decay, but also seems to have a certain effect on the prevention of cancer, preventing blood vessel clots, and assisting in the treatment of asthma. Mustard also has the effect of preventing high blood cholesterol, high blood pressure, heart disease and reducing blood viscosity. Mustard oil has cosmetic and beauty benefits. In the beauty industry, mustard oil is very good massage oil.
Suitable for the crowd
All people can eat.
1, hyperlipidemia patients, hypertension patients, heart disease patients, loss of appetite is suitable for consumption;
2, gastritis, peptic ulcer patients should not eat, eye inflammation, pregnant women should not eat.
Applicable amount: a little each time.
Storage method
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 mustard can buffer the spiciness and make it more flavorful. Mustard is a strong irritant and should not be eaten by people with gastritis or peptic ulcers. Mustard can induce tears, and should not be consumed by people with eye inflammation. Do not consume too much at one time to avoid hurting your stomach.
Types of Mustard
Western mustard and Japanese mustard look like two completely different plants in appearance, 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 condiments. Yellow mustard originated in China, is the mustard seed grinding, yellow, slightly bitter, is a common spicy seasoning, mostly used in cold dishes. In addition to flavoring, the folk also use yellow mustard internal treatment of vomiting, umbilical colic, external treatment of arthritis and so on.
Green mustard originated in Japan, by the wasabi or horseradish ground into a green color, its pungent odor is stronger than yellow mustard, and has a unique aroma, mostly used in Japanese cuisine.
How to eat
1. Splash wasabi, add vinegar and sesame oil, and eat dumplings for dipping! Appetite is greatly increased! Excellent flavor!
2. Scalded spinach, cooled, cut into pieces, mustard, vinegar, sesame oil, salt, sesame sauce put together to mix, and then the spinach and fried peanuts *** with the mix! It is an excellent wine, appetizing dishes!
3. Boil the vermicelli or vermicelli and cool it, cut it into long pieces, put mustard, vinegar, sesame oil, salt, sesame sauce and mix it together, add garlic, which can also add spinach or cucumber, *** with the mix! It is an excellent wine, appetizing dishes!
4. Eat more greasy dishes, from time to time to drink some mustard vinaigrette (mustard and vinegar) is also very appetizing, refreshing, unctuous!
Tips
. Mustard can be made by splashing boiling water. Stir well and then immerse the container of mustard in cool water! It is pungent and drills the nose when cool! 2. Mustard can also be made with cool water. Mix well and place the container of mustard in a steamer for 10 minutes 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. When the mustard is made with cool water, stir well, put the container of mustard in the microwave oven to heat up, and then let it cool down!