Mustard powder or mustard paste is usually used in daily life, and it is best if it is colorful, flavorful and free of impurities. Mustard should not be stored for a long time, mustard sauce and mustard paste placed in room temperature 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. Don't eat too much at one time to avoid hurting your stomach. Selected wonderful Tibetan edible method: mustard cabbage pier Main ingredients: cabbage 500 grams, 10 grams of sugar, mustard 100 grams, 5 grams of white vinegar, 20 grams of refined salt, 10 grams of sesame oil. Practice: (1) will be selected and cleaned cabbage, remove the tail, the root cut into 4 cm long pier, into the boiling water blanching, water control for use. (2) the mustard in a bowl, with boiling water, and stir in one direction, while adding vinegar, salt, sugar, sesame oil mustard cabbage pier. (3) Mixed mustard juice, coated with cabbage pier, yards in a plate, the top side and then take a plate buckle, placed in a warm place in the house, the next day to take out, yards plate, can be eaten. Note: blanch cabbage pier, in order to make it down the pot does not fall apart, it is best to use the line bundled beforehand, in order to maintain the beauty of the dish. Characteristics: This dish is crisp and tender, sweet, sour, spicy with the whole, with the effect of unctuousness and ventilation, for the winter and spring seasons of the seasonal delicacies. Eggs with Wasabi Sauce Ingredients: 3 potatoes, 2 eggs, 1/3 cucumber Ingredients: 1 tablespoon mustard, 1 tablespoon feta, 2 tablespoons water, 1 handful of watercress (about 10 grams, can be replaced by bean sprouts) Seasoning: Salt, 1 teaspoon lemon juice, 1 gram sugar, pepper Directions: (1) Peel the potatoes, cut them into cubes, and boil them in salted water for 20 minutes or until cooked. (2) Poach the eggs for 5 minutes to keep them smooth. Combine mustard, feta and water, mix well in a deep saucepan and place on the stove, bring to a rapid boil, or place in a glass bowl and microwave, stirring evenly afterwards. (3) Pour off the boiling water from the potatoes and shake the pot with the lid on to cool for a while and let the heat dissipate. Remove the potatoes and arrange them on a plate. Peel the egg shells and place them in the center of the plate, then drizzle with the mustard sauce. Mince the wasabi and sprinkle half of it on top of the eggs. (4) Wash the cucumbers and cut them into thin slices. Season with lemon juice, sugar, salt and pepper. Arrange on a salad plate and sprinkle with the remaining watercress. Serve the cucumber salad separately from the eggs. Mustard Tripe Shredded Main Ingredients: cooked tripe four two, salt one money, two pieces of powdered skin, two points of monosodium glutamate, mustard powder three money, vinegar one money, garlic one money, sesame oil three money . Practice: (1) the tripe cut into thick silk. 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, minced into garlic. (2) take a bowl, put mustard powder, warm water (one or two), salt, monosodium glutamate, vinegar, sesame oil, mix mustard belly into a paste, cover and put in a cool place, to be cooled can be used. (3) first put the vermicelli silk into the disk pile, and then put the tripe silk laying on top of the vermicelli silk, poured on the adjusted mustard paste is ready. Production process: 1. cooked tripe cut into shreds. Spinach picked clean, blanched, cooled and put on the bottom of the plate. Wash and take the white onion white shredded in the center, tripe on the top. 2. mustard into a small bowl, mix well with hot water, take a leaf to seal the mouth of the bowl, placed in a steamer basket on high heat for 10 minutes, the flavor of the punch can be taken out, and then into the salt, sugar, pepper, monosodium glutamate, chicken juice, balsamic vinegar, sesame oil can be poured on the tripe on the right after a good mix. Craft tips: 1. mustard to now pounded now adjusted now used, the effect is good, domestic mustard yellow and black two kinds, but recently, the effect of imported packaged mustard is also good. 2. spinach bottom, more red head green stems, leaves do not. 3. modulation of mustard paste is the key to operation, if there is no steamer, can also be hot and on the stove top for 1 to 2 hours, but to be sealed. 4. mustard has the role of enlightenment, punch spicy flavor some people do not like, pay attention to the feast with the number. Recipe Nutrition: tripe: tripe with protein, fat, calcium, phosphorus, iron, thiamin, riboflavin, niacin, etc., has a tonic spleen and stomach, nourish the blood, replenish the deficiency of the essence, thirst, wind and vertigo effect, suitable for the sick and weak, insufficient blood and qi, malnutrition, spleen and stomach weak people. Spinach: Spinach contains large amounts of beta carotene and iron, and is also an excellent source of vitamin B6, folic acid, iron and potassium. One of the rich iron to iron deficiency anemia has an improved effect, can make people face red, radiant, so it is respected as a good skin care products. Spinach leaves contain chromium and a kind of insulin-like substances, its role is very similar to insulin, can make blood sugar to maintain stability. The rich content of B vitamins enables it to prevent the occurrence of vitamin deficiencies such as stomatitis and night blindness. Spinach contains large amounts of antioxidants such as vitamin E and selenium, which have anti-aging and cell proliferation effects, both activating brain function and enhancing youthfulness, helping to prevent brain aging and Alzheimer's disease. A Harvard University study also found that middle-aged and elderly people who consume spinach two to four times a week, due to the intake of vitamin A and carotene, can reduce the risk of retinal degeneration, thereby protecting vision. Nutrients in Shredded Mustard Belly: Calories (581.43 kcal) Vitamin B6 (0.31 mg) Protein (71.27 g) Fat (23.72 g) Pantothenic Acid (0.23 mg) Carbohydrate (25.87 g) Folic Acid (113.92 mcg) Dietary Fiber (4.69 g) Cholesterol (416.00 mg) Vitamin A (508.60 mcg) Vitamin K (0.49 mcg) Carotene (3000.80 mcg) Thiamin (0.24 mg) Riboflavin (0.79 mg) Niacin (12.72 mg) Vitamin C (83.19 mg) Vitamin E (11.16 mg) Calcium (496.70 mg) Phosphorus (689.66 mg) Potassium (1153.15 mg) Sodium (2486.14 mg) Magnesium (258.85 mg) Iron (17.93 mg) Zinc (11.73 mg) Selenium (65.29 mcg) Copper (0.66 mg) Manganese (3.11 mg) Wasabi Spinach Main Ingredients: Spinach, Wasabi Side Ingredients: Carrots, Vermicelli, Salt, Sugar, Vinegar, Sesame Oil, (Oyster Sauce, Monosodium Glutamate) 1. Wash the spinach, put it into the boiling water to boil for a while, fish it out through the cool water, wring out the water and cut into small sections, standby. 2. Wash the carrots, shredded, put into the boiling water to cook, fish out of the cool water, dry water, standby. 3. Cook the vermicelli in boiling water, remove, 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. Spare spinach, carrots and fans into a container put a little salt, mix well, will be adjusted to the mustard put in and mix well, can be served. This dish is yellow, green, white, very pleasant, can increase appetite, but also excellent wine dishes. Spinach is rich in nutrients, iron deficiency anemia has an improved role, can make people face red, 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 Mustard Duck Palm 1. Strip the skin off the duck palms, boiled with boiled water, off the bone and go to the palm tendons, the duck palms of the wrists cut down the palms, and then cut vertically in two halves, yards on the plate! Cut off the wrist of the duck's palm, then cut the palm in half vertically and place on a plate. 2. Remove the roots of lettuce, wash with water, sterilize, and cut into 1.2-cm long pieces and place around the plate. 3. Season the mustard, let it cool, add salt, sesame oil, vinegar, soup, etc. and mix well, pour it on the duck's palm to be ready. Craft Tips After removing the yellow skin of the raw duck palm, cut off the corns, scalded with 70% hot water for 4 minutes, fish out, wrapped in a cloth, rubbing the yellow color on the palm, and then soaked in 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 proteins and a certain amount of carbohydrates and fats, and wasabi together as a dish, has the effect of beautifying the skin and opening up the orifices. Recipe Nutrition Duck paw: Duck paw is rich in collagen, which is comparable to the nutritional value of a bear's paw of the same quality. The paw is the basic organ of movement, with many tendons, thick skin and no meat. If it has more tendons, it is chewy; if it has thick skin, it is juicy; and if it has less meat, it is easy to be flavored. From a nutritional point of view, the duck palm more protein, low sugar, less fat, so you can say that the duck palm for excellent weight loss 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 viruses Duck paw: duck paw is rich in collagen, and the same quality of the bear's paw of the nutritional equivalent. The palm is the basic organ of movement, with many tendons, thick skin and no meat. If it has more tendons, it is chewy; if it has thick skin, it contains soup; if it has less meat, it is easy to be flavored. From a nutritional point of view, duck's palm contains more protein, low sugar and less fat, so you can call duck's palm an excellent diet food. Because I like to study the culinary arts, I also watched in France, similar to the daily diet program, such programs in France like to send a host deep into the masses, a mustard duck palm is generally to the kitchen of the restaurant specialties, with the master chef and his disciples to discuss the production process of a dish and the value of art, of course, the host can not say anything in general, that is, the gags, the French will also have a couple of hands. Sometimes say things are also very 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! I've never practiced any of the dishes I've learned on TV because I have to have a single utensil to hold the pepper, and it would cost me a lot of money to prepare the whole set. Mayonnaise can be made, as long as you are not so strict with yourself. Today I took an article about mayonnaise from a French textbook, because it was translated by myself, my French is very limited, mistakes are inevitable, I hope you can correct me. Mayonnaise: 2 raw egg yolks, a coffee spoon of mustard from Dijon, 2 coffee spoons of lemon juice (not drinkable juice, but the juice of fresh lemons or lemon juice concentrate for cooking), 25cl of olive oil, salt and pepper. Place the egg yolks, mustard, a pinch of salt and a pinch of pepper in a bowl and whisk together, add a teaspoon of lemon juice and continue whisking. Add three tablespoons of olive oil, drop by drop, to the bowl, whisking all the time, then add one more tablespoon of lemon juice and a few more tablespoons of olive oil, whisking again, drop by drop. 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 the right flavor. You can double or triple the amount of mustard to make your mayonnaise even more intense. Traditionally you add one or two tablespoons of apple cider vinegar (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.) Eat it with radishes : add two tablespoons of finely chopped winter radishes or carrots (radis noir I'm not really sure what it is, it might be a red-skinned radish) to your mayo as it's about to come out of the bowl. Grate it as if you were adding lemon juice. It is recommended to eat it with boiled eggs. Russian style: 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. Serve with shrimp, crab, and other shellfish. Thinning:One minute before the mayonnaise is ready, add a thickly beaten, foamy egg white to it, and the mayonnaise will thin out. The domestic market to buy a kind of mayonnaise seems to be produced in Japan, we mostly used to mix the fruit salad, without it can not, eat a lot of flavor, as if I did not hear the boycott of the voice of it. 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 the mustard produced in France Dijon, do not use Japanese mustard even Edit section Editing section Edible contraindications 1. Cooking can be added to the discretion, pay attention to one time do not amplify more than one time, so as not to hurt the stomach. 2. High blood fat, high blood pressure, heart disease patients can eat in moderation. 3. Pregnant women, gastritis, peptic ulcer patients should not eat; eye inflammation should not be eaten, a little at a time, so as not to hurt the stomach. 4. Mustard should not be eaten with carp and turtle meat. 5. Usually used in daily life is mustard powder or mustard sauce, to the color and taste of the punch, no impurities for the best, mustard should not be stored for a long time, mustard sauce and mustard paste placed at room temperature sealed storage, light and moisture, shelf life of about 6 months, when the mustard oil ooze out and become bitter, it is not advisable to continue to eat.