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What is mustard and what dish is it good with?
Mustard, also known as mustard seeds. Mustard powder, is the mature seeds of mustard ground into a powdered seasoning. Mustard is slightly bitter, spicy and aromatic, a strong stimulus to the mouth and tongue, the flavor is very unique, can be used as a pickle, marinade raw meat or tossed salad when the condiment. It can also be used with soy sauce as a delicious seasoning for sashimi.

Cabbage is an annual or biennial herb of the genus Brassica (Cruciferae). It is a famous Chinese specialty vegetable, rarely cultivated in Europe and the United States. Originated in Asia. The main lateral roots of mustard are distributed in the soil layer of about 30 centimeters, and the stems are short shrunken stems. Leaf blades are attached to the truncated stems, and have the shapes of elliptic, ovoid, inverted ovoid, lanceolate, etc. The color of the leaves is green, dark green, light green. Leaf color is green, dark green, light green, yellow-green, green with purple or purple-red. Leaf surface smooth or crinkled. Leaf margins serrate or undulate, entire or with lobes of different shades and sizes. Corolla cruciform, yellow, four strong stamens, heterogamous pollination, but self-fertilization can also be fruitful. Seeds round or oval, reddish-brown or reddish in color.

China's mustard mainly mustard, leaf mustard, stem mustard, mustard with shoots, sprouts with mustard and root mustard six types. Mustard like cool moist, avoid heat, drought, slightly frost resistance. The most suitable temperature for the growth of edible organs is 8 to 15 ℃, generally less strict temperature requirements for leaf mustard. Gestation buds, shoots, flowering and fruiting need to go through the low-temperature vernalization and long sunshine conditions. All parts of north and south China are mainly sown in fall. The Yangtze River Basin and the southwest and south China are harvested in winter or the following spring, and the north is harvested before frost. Mustard contains thioglucoside, after hydrolysis to produce volatile isothiocyanate compounds, thiocyanate compounds and their derivatives, with a special flavor and pungency. All can be eaten fresh or processed. The seeds of mustard can be ground and powdered for flavoring.

Eating method

1. Mustard splashed with vinegar and sesame oil, eat dumplings for dipping! Appetite greatly increased! Excellent flavor!

2. Scalded spinach, cooled, cut into pieces, 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!