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What is mustard formulated from?
Introduction to Mustard

Mustard, also known as mustard seed powder. Mustard powder, is the mature seeds of mustard ground into a powdered seasoning. Mustard is slightly bitter, pungent and aromatic, a strong stimulus to the mouth and tongue, the flavor is very unique, mustard powder moistened with aroma spray, with a tear-jerking strong stimulating spicy flavor, taste, smell are stimulating effect. It can be used as a condiment for pickles, marinating raw meat or dressing salads. It can also be used with soy sauce as a tasty seasoning for sashimi.

Mustard is native to China and has a long history of being eaten at court since the Zhou Dynasty, and 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 used especially often 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 and Japanese mustard look like two completely different plants, 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 flavors. 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 horseradish or horseradish ground from the green, its pungent odor is stronger than yellow mustard, and has a unique aroma, mostly used in Japanese cuisine.

Mustard can be made by boiling water. After stirring well, immerse the wasabi container in cool water! When cooled, it is spicy and pungent! 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 mustard is made with a splash of cool water, stir well and heat the container of mustard in the microwave, then allow to cool!

[edit]Nutritional effects

Mustard's main spicy ingredient is mustard oil, which has a strong spicy flavor that stimulates the secretion of saliva and gastric juices, and has an appetizing effect that enhances one's 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 what is going on in yours. Adding some sugar or vinegar to mustard can buffer the spicy flavor and make it taste better. When mustard has oil oozing out and becomes bitter, it is not suitable for further consumption.

[edit]Precautions

People: The general public can eat it.

1, high blood fat patients, hypertension patients, heart disease patients, loss of appetite is suitable for consumption;

2, gastritis, peptic ulcer patients avoid eating, eye inflammation, pregnant women should not eat.

Applicable amount: a little each time.

Selected wonderful hidden: daily life is usually used in mustard powder or mustard sauce, to the color of the right flavor punch, no impurities for the best. Mustard should not be stored for a long time, mustard sauce and mustard paste at room temperature under sealed storage, light and moisture, shelf life of about 6 months. Mustard should not be stored for a long period of time. Do not continue to eat it when the oil oozes out and becomes bitter. 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.

[edit]Serving Methods

1. Mustard splash well, add vinegar and sesame oil, eat dumplings for dipping! Appetite greatly increased! Excellent flavor!

2. Scalded spinach, cooled, cut into sections, 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 greasy dishes, from time to time to drink some mustard vinaigrette (mustard and vinegar) is also very appetizing, refreshing, unctuous!

Mustard Belly Shreds

-Ingredients: Cooked pork belly four taels of salt one money powder two sheets of MSG two points of mustard powder three money vinegar one money garlic one money sesame oil three money-

-operation:

1. Cut the pork belly into thick shreds. Vermicelli cut into two thick silk, into the pot of boiling water blanch for a while, fished out, cooled with cold water, drain the water, add sesame oil a money mix well. Garlic to coat, chopped into garlic.

2. Take a bowl, put mustard powder, warm water (one or two), salt, monosodium glutamate, vinegar, sesame oil, mix into a paste, cover and put in a cool place, to be cooled can be used.

3. First, put the shredded vermicelli into the disk pile, and then lay the shredded tripe on top of the shredded vermicelli, poured with the adjusted mustard paste is ready.

Nutritional Value: Pork Belly - Pork Belly contains protein, fat, inorganic salts and other substances, with the effect of tonifying deficiency, spleen and stomach.

Mustard spinach

Main ingredients: spinach, mustard

Accessories: carrots, vermicelli, salt, sugar, vinegar, sesame oil, (oyster sauce, monosodium glutamate)

1. spinach, wash, put into boiling water to scald a little bit, fish out of the cool water, wringing out the water and cut into small pieces, standby.

2. Wash the carrots, cut into julienne strips, put them into boiling water to cook, remove them from the water, drain them, and set aside.

3. Cook the vermicelli in boiling water, remove from the pot, drain and set aside.

4. Take the appropriate amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, monosodium glutamate), mix well.

5. Put the spare spinach, carrot and vermicelli into a container with a pinch of salt, stir well, put the mustard into the mix and stir well, ready to serve.

This dish of yellow, green and white, very pleasant, can increase appetite, but also excellent wine dishes. Spinach is rich in nutrients, iron deficiency anemia has improved the role of people's complexion, radiant, is a good thing for the face; carrots are also rare nutritious food, rich in carotene, often eat can enhance the body's immune system, is conducive to good health

Wasabi Duck Palm

1. duck palm peeled off the outer skin, boiled in boiling water to cook, de-boned and go to the palm tendon, the duck palm of the wrist cut down, the palm and then cut in half vertically, yard in the plate.

2. Remove the roots of lettuce, wash with water, sterilize, cut into 1.2 cm pieces, and place around the plate.

3. Mustard seasoning, cool, add salt, sesame oil, vinegar, soup, etc., mix well, poured on the duck palms that is complete. Craft Tips After removing the yellow skin of the raw duck palms, cut off the corns, scalded with seventy percent hot water for 4 minutes, fish out, wrapped in a cloth, rubbing the yellow color of the palms, and then soaked in clean water. Taste This dish is light yellow in color, tough and crunchy, with strong spiciness and acidity, refreshing and not greasy. Serving Methods Breakfast | Chinese | Dinner | Snacks Healthy Tips Duck's palm contains more gelatinous protein and a certain amount of carbohydrates and fat, and mustard together as a dish, has the effect of cosmetic and passive. Recipe Nutrition

Duck paw: Duck paw is rich in collagen, and the same quality of bear paw nutrition is comparable. Palm is the basic organ of movement, tendons, thick skin, no meat. More tendons are chewy, thick skin contains soup, less meat is easy to taste. From a nutritional point of view, duck palm more protein, low sugar, less fat, so you can call duck palm for excellent diet food

Lettuce: lettuce dietary fiber and vitamin C more than the cabbage, the elimination of excess fat, so it is also known as diet lettuce. Because of its stem and leaves contain lettuce, so the flavor is slightly bitter, with analgesic hypnotic, lower cholesterol, assist in the treatment of neurasthenia and other effects. Lettuce contains mannitol, diuretic and promote the role of blood circulation. Lettuce also contains an "interferon inducer", can stimulate the body's normal cell production of interferon, thus producing an "antiviral protein" inhibit the virus

Mustard duck palms 1. duck palms peeled off the outer skin, cooked in boiling water, off the bone and go to the palm of the tendon The duck palm wrist cut off, palm and then cut in half vertically, yards in the plate.

2. Remove the roots of lettuce, wash with water, sterilize, cut into 1.2 cm pieces, and place around the plate.

3. Mustard seasoning, cool, add salt, sesame oil, vinegar, broth, etc., mix well, poured on the duck palms that is complete. Craft Tips After removing the yellow skin of the raw duck palms, cut off the corns, scalded with seventy percent hot water for 4 minutes, fish out, wrapped in a cloth, rubbing the yellow color of the palms, and then soaked in clean water. Taste This dish is light yellow in color, tough and crunchy, with strong spiciness and acidity, refreshing and not greasy. Serving Methods Breakfast | Chinese | Dinner | Snacks Health Tips Duck's palm contains more gelatinous proteins and a certain amount of carbohydrates and fats, and mustard together as a dish, has the effect of cosmetic and energizing. Recipe Nutrition

Duck paw: Duck paw is rich in collagen, and the same quality of bear paw nutrition is comparable. Palm is the basic organ of movement, tendons, thick skin, no meat. More tendons are chewy, thick skin contains soup, less meat is easy to taste. From a nutritional point of view, duck palm contains more protein, low sugar, less fat, so you can call duck palm for excellent diet food.

Because I like to study cooking, I also watched a program similar to the daily diet in France, France, such programs like to send a host to the masses, usually to the kitchen of the restaurant with specialties, with the master and his disciples to discuss the process of a dish and the value of the art of the production process, of course, the host generally can not say what is gagging, the French will also be a two-handed. Sometimes say things are also extremely no class, I remember once, the famous cooking program host uncle to pigeon stomach fill spices compared to do surgery, not only let the chef cooking speechless, but also the TV in front of me and the monkey disgusted enough to kill. After watching for a long time, I found that the production process of many French dishes is not too complex, knife fire requirements are not high, I can also do, is the choice of ingredients is extremely strict, once watched is the production of orange jelly, the selection of oranges must be a certain region of France's production, there are also times when the seasoning inside the wine must also be a certain place a certain year of production, a little bit is not to be counted, and, to do a dish using a very strict tool! The most important thing is that you have to have a single utensil to hold the pepper, and if I were to prepare the whole set, it would cost me a lot of money, so I haven't practiced any of the dishes that I learned on TV so far.

In fact, it is possible to do, as long as you are not so strict with yourself. Today I took an article about mayonnaise from a French textbook, because it is my own translation, my French is very limited, mistakes are inevitable, I hope that you will correct me.

Mayonnaise

To make 25cl of mayonnaise :

2 raw egg yolks, a teaspoon of Dijon mustard, 2 teaspoons of lemon juice, 25cl of olive oil, salt, and pepper. >

Leaving the eggs at room temperature, place the egg yolks, mustard, a pinch of salt and a pinch of pepper in a bowl and whisk together, add a coffee spoonful of lemon juice and continue whisking. Add three tablespoons of olive oil, drop by drop, to the bowl, whisking all the time, and then add another tablespoon of lemon juice and a couple of tablespoons of olive oil, still drop by drop, and whisk.

Pour the rest of the olive oil in a very fine stream, whisking all the time until the whole bowl of dressing is extremely thick, and taste for flavor.

You can double or triple the amount of mustard to make your mayonnaise even more intense. Traditionally, one to two tablespoons of apple cider vinegar is added (for those who can't eat spicy food, I think it's apple cider vinegar that replaces the mustard)

Some different ways to eat mayonnaise (as opposed to the usual tossed salad, etc.)

With radishes :Add two tablespoons of finely sliced winter carrots or red radishes (radis noir I'm not sure what, maybe red peppers) to mayo right as it's about to be served. I'm not sure what it is, but it may be a red-skinned radish), as if you were adding lemon juice to it. Recommended to eat with hard boiled eggs.

Russian way of eating: add two tablespoons of ketchup, one or two drops of tabasco (a kind of spicy oil), and one tablespoon of chopped red bell pepper to the mayonnaise. Accompany shelled foods such as shrimp and crab.

Thinning :A minute before the mayonnaise is ready, add to it a thickly beaten, frothy egg white, and the mayonnaise will thin out.

The domestic market to buy a kind of mayonnaise seems to be produced in Japan, we use more than mixed fruit salad, without it can not, eat a lot of flavor, as if I did not hear the boycott of its voice. That kind of mayonnaise is very good, but improved flavor, if anyone wants to eat a more authentic French flavored mayonnaise you can try the production method I wrote above. The important thing to note is that you have to be patient, don't just pour all the ingredients in at once and mix them, but put the oil in drop by drop as it is written and mix it one by one to get the real French flavored mayonnaise. People who do not like mustard can completely erase the mustard this item, people who like mustard can be sure to buy mustard from Dijon, France, do not use Japanese mustard even