The difference between wasabi and horseradish
In recent years, with the improvement of people's living standards and the deepening of opening to the outside world, horseradish and horseradish are a new variety introduced by us.
Wasabi grows in paddy fields and must survive in clear water. It takes three years for a wasabi to grow and five years for a better one, so it is a relatively advanced seasoning. Horseradish is the most commonly used spice in western food. In order to bring a little acid, it feels like a dried coconut when eaten. In western food, sour cream, Italian black vinegar, etc. are usually added for seafood.
horseradish
The fresh wasabi is about 100 yuan, weighing about 100g. The fresh mustard is not pungent, but it is full of juice and fresh when it is drunk. As long as you have tasted the fresh wasabi mustard, you will complain about the taste of the mustard.
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horse-radish
Horseradish, also known as wasabi, wasabi and radish. At present, most of the horseradish sauce (mustard) and horseradish powder on the market are made of horseradish because of the cost. The products made of horseradish are at least five times more expensive. Horseradish originated in southern Europe and Turkey, and was introduced to Shanghai by the British as early as 80 years ago. At present, it is cultivated in Shanghai, Jiangsu, Shandong and Liaoning.
How to Roast Steak with Wasabi
Ingredients: sirloin 1 80g, beef (cheek) 60g, egg1piece, flour 50g, bread (white) 50g, peas100g, whipped cream150ml, taro 20.
1. Squeeze the stewed beef cheek into a round shape and wrap it with a small amount of flour, eggs and bread crumbs. Then fry in a small amount of olive oil until the bread crumbs turn golden;
2. Put 100 ml of cream, white bread and wasabi into a small pot, and heat it to a boiling state with slow fire;
3. Boil 50 ml of cream and fresh peas in another pot;
4. After the peas are cooked, add salt and pepper to taste;
5. Put taro on the baking tray, brush with melted butter and sprinkle with sugar;
6. Adjust the oven temperature to 180℃ and heat12-15 minutes until the taro turns golden brown;
7. According to your personal preference, roast the sirloin to the right temperature.