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What is the sauce made of?
Mustard sauce, also known as mustard, mustard or mustard hot sauce,

Food covered with mustard sauce

French yellow mustard sauce mustard sauce is a yellow-brown thick substance with a strong and distinct taste. It is made by grinding mustard seeds and mixing them with water, vinegar or alcohol. Spices or other additives are also added to enhance fragrance or color, such as turmeric (color enhancement and fragrance enhancement). Its species are white or yellow mustard seeds (Sinapis hirta); Brown mustard seed or mustard (Brassica juncea); Black mustard seed (Brassica nigra). Strong mustard sauce will cause smooth and uncomfortable mouth and respiratory tract, which is irritating to some extent.

Types of mustard sauce

American mustard (Parpared Mustard)

In the United States, the most easily available types of mustard sauce are mustard seed, water, salt, Hungarian Chili powder, turmeric powder, garlic powder, vinegar and so on. The picture on the right is "French yellow mustard sauce", but in fact it originated in the United States, and the United States represents one of the fast food hot dogs with this kind of mustard sauce.

Dijon mustard (dijon mustard)

Dijon mustard sauce, also known as French mustard sauce, is not protected by the European Union or POD or PGI, so there are many mustard sauce factories in the suburbs of Dijon, France, but most of the mustard sauces named Dijon are not made in Dijon, France. Dijon mustard sauce originated from the year of 1856, and a man named Jean Naigeon in Dijon, France uses immature sour grape juice. Because it is located in Dijon, it is called Dijon mustard sauce. Nowadays, the orthodox Dijon mustard sauce is mixed with two kinds of wine, white wine and burgundy wine, while the general Dijon mustard sauce uses one or two kinds of wine as auxiliary materials.

Whole mustard (Wholegrain)

Granular mustard sauce contains unpolished mustard seeds, and different mustard seeds are mixed with spices to achieve different smells and tastes, such as adding sun-dried tomatoes and peppers.

Honey Mustard (honey mustard)

As the name suggests, this kind of mustard sauce is named after being mixed with honey. This kind of mustard sauce is mostly used as the surface sauce of sandwiches, as well as as as the seasoning sauce for French fries, fried onion rings and other snacks. It can also be mixed with vinegar and olive oil as the Base sauce for salad dressing. Generally, honey mustard sauce can be made by mixing equal amounts of honey and mustard sauce. Honey mustard sauce has many changes, and it can be added with other seasonings to enhance its flavor, consistency or other properties.

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Related wiki * * * resources:

Mustard sauce mustard is often used as a seasoning for meat, especially as a cold dish of ham. French people like to eat steak with strong dijon mustard. Mustard sauce can also be used as an ingredient in mayonnaise, vinegar, gravy or barbecue sauce.

Buy roast meat and send mustard sauce.

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Brief introduction of mustard

Mustard, also known as mustard powder. Mustard powder is a kind of powdery seasoning ground from the mature seeds of mustard. Mustard is slightly bitter, spicy and fragrant, which has a strong irritation to the tongue and mouth, and its taste is very unique. When mustard powder is wetted, it has an aroma and a strong pungent taste with tears, which has a stimulating effect on taste and smell. Can be used as a condiment for pickles, pickled raw meat or salad. It can also be used with soy sauce as a delicious seasoning for sashimi.

Mustard originated in China and has a long history. It has been eaten in the court since the Zhou Dynasty and has been regarded as a natural herb since ancient times. Later, it was introduced to Japan. Because Japan is an island country, many people eat seafood, and mustard has a strong detoxification function, which can detoxify fish and crabs, so it has been developed in Japan. Now, mustard is one of the important seasonings in Japanese cuisine, especially buckwheat noodles, sashimi and sushi. Usually, the root of mustard is ground and made into seasoning. Freshly ground mustard is light green, sticky, fresh and spicy.

Western mustard and Japanese mustard look like two completely different plants in appearance, but the chemical composition of their spicy taste is exactly the same. On average, the spiciness of western mustard is stronger than Japanese mustard 1.5 times.

Green mustard and yellow mustard are two completely different seasonings. Yellow mustard, which originated in China, is made by grinding the seeds of mustard. It is yellow and slightly bitter, and is a common spicy seasoning, which is mostly used for cold salad. In addition to seasoning, people also use yellow mustard orally to treat vomiting, sublingual colic, and externally to treat arthritis.

Green mustard originated in Japan, which is ground by wasabi or horseradish. It is green, its pungent smell is stronger than that of yellow mustard, and it has a unique aroma, which is mostly used in Japanese cuisine.

Mustard can be poured in boiling water. After mixing well, soak the mustard container in cold water! Spicy nose drill after cooling! 2. Mustard can also be splashed with cold water. After stirring evenly, put the mustard container in a steamer and steam it for 10 minutes, then let it cool! 3. If it is in the north or other areas where the stove is heated in winter, mustard can also be poured with cold water. After stirring evenly, put the mustard container on the stove plate (by the fire) and bake and heat it. Let it cool again! 4. When the mustard is splashed with cold water, stir it evenly, heat the mustard container in the microwave oven, and then let it cool!

[Edit this paragraph] Nutritional efficacy

The main spicy ingredient of mustard is mustard oil, which has strong spicy taste, can stimulate the secretion of saliva and gastric juice, has appetizing effect and enhance people's appetite. Mustard has a strong detoxification function and can detoxify fish and crabs, so fresh foods such as raw salmon are often accompanied by mustard. Mustard also has certain effects on reducing blood viscosity, treating asthma and preventing tooth decay. Mustard oil also has the effect of beauty beauty. In the body-building industry, mustard oil is a good massage oil.

There is a way to eat: you can add it appropriately when cooking, and be careful not to enlarge it too much at a time, so as not to hurt your stomach. Patients with hyperlipidemia, hypertension and heart disease can eat in moderation. Pregnant women and patients with eye diseases should eat less or not. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it better. When mustard is oily and bitter, it should not be eaten any more.

[Edit this paragraph] Precautions

Edible people: generally everyone can eat.

1, suitable for patients with hyperlipidemia, hypertension, heart disease and loss of appetite;

2, gastritis, digestive tract ulcer patients do not eat, eyes inflammation, pregnant women should not eat.

Usage: a little at a time.

Selection and collection: mustard powder or mustard sauce is usually used in daily life, and those with correct color and strong taste and no impurities are the best products. Mustard should not be stored for a long time. Mustard paste and mustard paste should be sealed at room temperature, protected from light and moisture, and the shelf life is about 6 months. Mustard should not be stored for a long time. Don't continue to eat it when oil oozes and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it better. Mustard is strongly irritating, and people with gastritis or digestive tract ulcers should not eat it. Mustard can make people cry, and people with inflamed eyes should not eat it. Don't eat too much at a time to avoid hurting your stomach.

[Edit this paragraph] How to eat

1. After the mustard is poured, add vinegar and sesame oil and eat jiaozi! Appetite is greatly increased! Excellent taste!

2. Boil the spinach, cool it, cut it into pieces, mix the mustard, vinegar, sesame oil, salt and sesame sauce together, and then mix the spinach with fried peanuts! It is an excellent wine and appetizer!

3. Cook the vermicelli or vermicelli too cold, cut it into long sections, mix mustard, vinegar, sesame oil, salt and sesame sauce together, add minced garlic, and optionally spinach or shredded cucumber, and mix it together! It is an excellent wine and appetizer!

4. When eating greasy dishes, drinking mustard vinegar juice (mustard plus vinegar) from time to time is also very appetizing, refreshing and boring!

Mustard belly silk

Ingredients: cooked pork tripe, four or two refined salts, one money vermicelli, two monosodium glutamate, two mustard powder, San Qian vinegar, one money garlic, one money sesame oil, San Qian-

Exercise:

1. Cut pork belly into thick shreds. Cut the vermicelli into two thick shreds, blanch it in a boiling pot, take it out, supercool it with cold water, drain the water, add sesame oil and mix well. Remove the clothes from the garlic and chop it into garlic paste.

2. Take a bowl, add mustard powder, warm water (one or two), refined salt, monosodium glutamate, vinegar and sesame oil, make it into paste, cover it and put it in the shade, and then use it after cooling.

3. First put the vermicelli into the plate and pile it up, then spread the belly silk on the vermicelli and pour the adjusted mustard paste.

Nutritional value: Pork tripe-Pork tripe contains protein, fat, inorganic salts and other substances, which has the effects of tonifying deficiency and strengthening spleen and stomach.

Mustard spinach

Ingredients: spinach, mustard

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

1.Wash the spinach, blanch it in boiling water, remove the cold water, wring out the water and cut it into small pieces for later use.

2. Wash carrots, shred them, blanch them in boiling water, remove cold water, and control the moisture for later use.

3. Cook the vermicelli in boiling water, take it out, and control the water for later use.

4. Put a proper amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, monosodium glutamate) and stir well.

5. Put the spare spinach segments, shredded carrots and vermicelli into a container, add a little salt, stir well, put the prepared mustard in and stir well, and serve.

This dish is yellow, green and white, which is very pleasing to the eye, can increase appetite, and is also an excellent side dish with wine. Spinach is rich in nutrition, which can improve iron deficiency anemia, make people look rosy and radiant, and is a good product for beauty. Carrot is also a rare nutritious food, which is rich in carotene. Eating it often can enhance human immunity and be beneficial to health.

duck webs with mustard sauce

1. Peel the duck's paw, cook it with boiling water, remove the bones and tendons, cut off the wrist of the duck's paw, cut the palm in half vertically, and code it in the plate.

2. Rooted lettuce, washed and disinfected with water, cut into pieces 1.2 cm long, and code around the plate.

3. Mix the mustard, cool it, add salt, sesame oil, vinegar, broth, etc. Mix well and pour it on the duck's paw. Process tips: After removing the yellow skin from raw duck feet, cut off the corns, scald them in 70% hot water for 4 minutes, take them out, wrap them in cloth, rub off the yellow on the palms, and then soak them in clear water. The taste of the dish is light yellow, tough and crisp, spicy and sour, refreshing and not greasy. How to eat breakfast | Chinese food | dinner | Snacks Health Tips Duck's paw contains more glial protein and a certain amount of carbohydrates and fat. Cooking with mustard has beauty and enlightenment. Diet nutrition

Duck's paw: Duck's paw is rich in collagen, which is equivalent to the nutrition of bear's paw of the same quality. The palm is the basic organ of exercise, with many tendons, thick skin and no meat. More gluten is chewy, thicker skin contains soup, and less meat is easy to taste. From the nutritional point of view, duck's paw contains protein, low sugar and little fat, so it can be called an excellent diet food.

Lettuce: Lettuce contains more dietary fiber and vitamin C than cabbage, which can eliminate excess fat, so it is also called slimming lettuce. Because its stems and leaves contain lettuce, it tastes slightly bitter, and has the effects of analgesia and hypnosis, lowering cholesterol and adjuvant treatment of neurasthenia. Lettuce contains mannitol, which has diuretic and blood circulation promoting effects. Lettuce also contains an "interferon inducer", which can stimulate normal cells to produce interferon, thus producing an "antiviral protein" to inhibit the virus.

Mustard duck's paw 1. Peel the duck's paw, cook it with boiling water, debone and remove the tendon of the paw, cut off the wrist of the duck's paw, cut the palm in half vertically, and put it in a plate.

2. Rooted lettuce, washed and disinfected with water, cut into pieces 1.2 cm long, and code around the plate.

3. Mix the mustard, cool it, add salt, sesame oil, vinegar, broth, etc. Mix well and pour it on the duck's paw. Process tips: After removing the yellow skin from raw duck feet, cut off the corns, scald them in 70% hot water for 4 minutes, take them out, wrap them in cloth, rub off the yellow on the palms, and then soak them in clear water. The taste of the dish is light yellow, tough and crisp, spicy and sour, refreshing and not greasy. How to eat breakfast | Chinese food | dinner | Snacks Health Tips Duck's paw contains more glial protein and a certain amount of carbohydrates and fat. Cooking with mustard has beauty and enlightenment. Diet nutrition

Duck's paw: Duck's paw is rich in collagen, which is equivalent to the nutrition of bear's paw of the same quality. The palm is the basic organ of exercise, with many tendons, thick skin and no meat. More gluten is chewy, thicker skin contains soup, and less meat is easy to taste. From the nutritional point of view, duck's paw contains protein, low sugar and little fat, so it can be called an excellent diet food.

Because I like to study cooking, I also watch programs similar to daily diet in France. Such programs in France like to send a host to the masses, usually in the kitchen of a restaurant with special dishes, to discuss the cooking process and artistic value of a dish with the master and his disciples. Of course, the host can't say anything, even if he is joking, the French will still have both hands. Sometimes, what he said is also very low-grade. I remember that once, the uncle, the famous cooking program host, compared stuffing spices into the pigeon's stomach to surgery, which not only made the chef speechless, but also made me and the monkey sick in front of the TV. After watching it for a long time, I found that the production process of many French dishes is not too complicated, and the requirements for the temperature of knives are not high. I can also do it, that is, the choice of materials is extremely strict. Once I watched the orange jelly, the oranges I chose must be produced in a certain area of France. Sometimes, the wine added in the seasoning must be produced in a certain area, and I don't count at all. Moreover, there are so many tools used to make a dish, even pepper.

Actually, you can do it, as long as you are not so strict with yourself. Today, I picked an article about mayonnaise from a French textbook. Because I translated it myself, my French level is very limited, and mistakes are inevitable. Please correct me.

mayonnaise

Ingredients for making 25CL mayonnaise:

2 raw egg yolks, 1 teaspoon of mustard produced in Dijon, France, 2 teaspoons of lemon juice (note that the lemon juice mentioned here is not drinkable juice, but fresh lemon juice or concentrated lemon juice for cooking), 25CL of olive oil, salt and pepper.

Put the eggs at room temperature, put the egg yolk, mustard, a pinch of salt and a pinch of pepper in a bowl, mix and stir, add a teaspoon of lemon juice and continue stirring. Drop three teaspoons of olive oil into the bowl, stirring all the time, then add one teaspoon of lemon juice and several teaspoons of olive oil, or stir it drop by drop.

Pour the remaining olive oil in a very fine stream and stir until the whole bowl of seasoning is extremely thick. Try to see if it tastes right.

You can double or triple the amount of mustard to make your mayonnaise stronger. The traditional practice is to add one or two tablespoons of apple vinegar (for people who can't eat spicy food, I think it is to replace mustard with apple vinegar)

Different ways to eat some mayonnaise (compared with the usual way to eat salad, etc.)

Eat with winter radish: Just before the mayonnaise is served, add two tablespoons of finely cut winter radish or carrot (radis noir, I'm not sure what it is, maybe it's red radish), just like adding lemon juice. It is recommended to eat with boiled eggs.

Russian way of eating: add two tablespoons of tomato sauce, one or two drops of tabasco (a spicy oil) and one tablespoon of chopped red bell pepper to mayonnaise. Serve shellfish such as shrimps and crabs.

Dilution: One minute before the mayonnaise is ready, add a dense foamy egg white to it, and the mayonnaise will be diluted.

One kind of mayonnaise bought in the domestic market seems to be made in Japan. People often use it to mix fruit salads. Without it, they can't do it. They eat it with relish, as if they didn't hear the voice of boycotting it. That kind of mayonnaise is delicious, but the taste is improved. If anyone wants to eat more authentic French-style mayonnaise, they can try the preparation method I wrote above. Note that you must be patient. Don't pour all the ingredients into it and stir it at once. You should put the oil drop by drop and stir it once, so as to get the real French mayonnaise. People who don't like mustard can completely erase it. People who like mustard must buy mustard produced in Dijon, France, instead of using Japanese mustard dolls.