How to choose mustard?
Leaf mustard should be selected with intact leaves and no yellowing and flowering. If it is wrapped in mustard, be careful not to soften the petiole. The thicker the petiole, the better.
Mustard making skills.
1. Mustard is mainly fried or boiled as a side dish.
2. In addition, pickled mustard tuber with fennel paste, licorice meat and cinnamon powder becomes pickled mustard tuber, which is also delicious.
3. Pickling mustard leaves with stems is something we often see in wild vegetables.
In addition, mustard should not be eaten raw or eaten more.
Preservation method of mustard
14 days
Mustard, also known as kohlrabi or mustard knot in one's heart, is generally pickled into pickles to eat. But according to nutrition doctors, fresh kohlrabi is rich in dietary fiber, which can promote colon peristalsis, while pickled kohlrabi contains carcinogens, so eating fresh kohlrabi is healthier than pickled kohlrabi.
Nutritional analysis:
Mustard is rich in vitamins A, B, C and D. The specific effect is refreshing. Mustard contains a lot of ascorbic acid, which is a highly active reducing substance. It participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the functions of refreshing the brain and relieving fatigue.
Fried mustard with dried shrimps has the functions of detoxification and detumescence, anti-infection, disease prevention, inhibition of bacterial toxin toxicity, and promotion of wound healing, and can be used for adjuvant treatment of infectious diseases. There is also the role of appetizing and digestion, because mustard tuber has a special flavor and fragrance, which can promote the digestive function of gastrointestinal tract, increase appetite, and can be used to stimulate appetite and help digestion.
Finally, it can improve vision, promote diaphragm function and relieve constipation. Because mustard tissue is thick and hard, it contains carotene and a lot of edible cellulose, so it has the effect of improving eyesight and relaxing bowels. It can be used as a good diet for ophthalmologists, and can also prevent constipation, especially for the elderly and people who are habitually secretive.
Medicinal efficacy of mustard;
Mustard plays an important role in vegetable consumption in China. Since ancient times, there has been a saying that "vegetables are more important than ginger mustard". Working people work hard in the open air all day, and it is inevitable that they will encounter cold when they are hit by wind and rain. They often eat some spicy vegetables such as ginger mustard, which can dispel wind and cold and avoid seasonal diseases. "Hinggan and warm. Anti-rheumatism, root flavor is particularly enviable; Tonifying Yuanyang, benefiting the lungs and resolving phlegm, and opening up the middle, pickled food is better. " This is a highly summary of the flavor and medicinal efficacy of mustard by Wang Shixiong, a medical scientist in Qing Dynasty, in Interesting Diet.
Mustard was first used as medicine in Tao Hongjing's Bielu of Famous Doctors. Chinese medicine believes that mustard is pungent and warm. Into the lungs, stomach and kidneys. Has the effects of dispersing lung qi, resolving phlegm, warming middle warmer and benefiting qi. Indications: cold drinks, expectoration and blood stasis, chest and diaphragm fullness, etc. Modern medical research has found that mustard is rich in nutrition and plays an important health care role in maintaining human metabolism. For example, mustard is listed as one of the anti-cancer vegetables in Japan. The leaf and root extracts of mustard can inhibit the growth of Escherichia coli; Root tuber has the function of inhibiting bacteria, fungi and some parasites in human body.
Production direction:
1. Mustard is mainly used for stir-frying as a side dish, or cooking into soup, and can also be used as a filling for pasta such as jiaozi and wonton.
2. In addition, mustard is pickled with fennel paste, licorice meat and cinnamon powder, which becomes mustard tuber and is delicious.
3、
Pickling mustard leaves with stems is something we often see in wild vegetables.
Special recommendation: black fungus mustard oil tofu
Blanch shepherd's purse with boiling water; Shepherd's purse, carrot and auricularia auricula are respectively cut into filaments; Add chopped green onion, shepherd's purse, fungus, carrot, salt, cooking wine and sesame oil to the meat stuffing. Cut the tofu in half, mix the tofu and stuffing in it, and embed the fried stuffing in the tofu, not too much. After the water in the steamer is boiled, put the oily tofu into a plate and steam for 5 ~ 6 minutes. Put small rapeseed flying yards around and beans in the middle.