The basic principle is to use "spicy" mustard to get through the blocked nostrils. Almost every region has this saying. Of course, it only belongs to the category of "folk remedies" and should not be taken too seriously.
But it also shows that this seasoning from cold cabbage to Japanese cuisine is still very popular.
Mustard usually appears in the form of flour, oil and sauce, which also plays a certain role in reducing blood viscosity and preventing tooth decay. Many foodies are familiar.
Rao is so. When asked, "What is mustard made of?" He often looks puzzled and difficult to answer.
After all, even the common onions, ginger, garlic and peppers are hard to have this natural "spicy" that goes straight to the nose.
In fact, simply speaking, mustard can be divided into two kinds-"yellow mustard" and "green mustard". Although they are all spicy, the origin and raw materials are different.
Mustard in China is made of "mature seeds of mustard" and its color is "yellow". For example, in Beijing and Tianjin in the early years, many people sold yellow mustard powder.
Mustard is native to Asia and belongs to Cruciferae. It is distributed in all parts of China, from Hainan in the south to Northeast China in the north, to coastal provinces in the east and even to the Qinghai-Tibet Plateau in the west.
It is the following commodity:
China has a long history of eating mustard, dating back to the Zhou Dynasty. In the Book of Rites of the Han Dynasty, there is a description about eating mustard:
"Meat" here refers to fish. Have you seen it? The ancients ate fish, used onions as seasoning in spring and dipped mustard sauce in autumn.
It is worth noting that "mustard powder" is directly ground, while "mustard oil" is extracted from mustard seeds. The former itself has no taste, and only when it is mixed with water will it release its unique pungent taste.
Foreign countries here refer to "countries outside China", including Europe, South Korea and Japan.
The "green mustard" they use comes from a stem called "wasabi", which looks like this:
"Wasabi" originated in Europe and belongs to Cruciferae with "Mustard". Now it is planted in Japan, China, Taiwan Province Province and Yunnan Province.
Compared with cheap mustard, its growth cycle and environmental requirements are higher, and harsh and difficult conditions make it more expensive. For example, the "green mustard" in high-end restaurants is ground with wasabi stems on the spot.
Because its best eating time is within 15 minutes, if you refuse the bowl of "green mustard" handed by the sushi chef, it is no different from wasting things.
It is precisely because of the rarity of wasabi that people use the root of wasabi as a substitute-the most common wasabi.
After grinding, horseradish can be confused with horseradish sauce in taste and shape.
Even if it is white, it can be done by adding some food pigments, so it is also called "fake mustard".
It is because of its "high yield" that it is widely used. Even in many areas at home and abroad, "horseradish" has replaced "yellow mustard". Even when it comes to horseradish, I can think of Song Xiaobao in the Spring Festival Evening.
To put it bluntly, wasabi uses stems, mustard seeds and horseradish roots. Although their parts are different, their essence is the pungent smell of "isothiocyanate".
In fact, many China foodies don't know that wasabi is not a real "mustard", but it is too similar to be considered the same thing.
This is not mustard, but it is mustard, because more people call it.
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