At first, the most common contact is mustard, that is, the turquoise paste like toothpaste. We also call it "horseradish" with seafood soy sauce or soy sauce, which is often used to dip in seafood and fish fillets.
For example, the "mustard fish fillet" is that fresh fish fillets are starched, blanched in hot water at about 90 degrees with Chinese yam slices and carrot slices, kept on low heat, blanched and served out, and the mustard roots are mixed with soy sauce and vinegar, and poured on it. Of course, those who like to eat sashimi can eat it directly.
There is also mustard oil, which is often used in our lives. It is easy to get materials and use. For example, we are very familiar with "mustard spinach". Usually, we will mix it directly with mustard oil.
Later, after understanding, I slowly found that mustard is actually different. It used to be silly and confusing. Come and see how to distinguish them.
Mustard is generally divided into green mustard and yellow mustard. Let's talk about this yellow mustard, which comes from China. It is the mature seed of mustard vegetables and the ground powder. It is a spicy seasoning. Only after fermentation, its mustard flavor is suffocated, and its strong aroma will be ejected. It is tearful and spicy. It has a stimulating effect on taste and smell, and its taste is very unique. It is the kind of fresh smell and spicy mixed taste. Yellow mustard needs fermentation to wake up, so that it can become volatile mustard oil, and then it will give off that pungent smell. The simplest method is to mix yellow mustard powder with cold boiled water to make a paste, steam it in a steamer for seven or eight minutes, and then let it cool. When using it, I scoop out a spoonful of mixed food and mix it with spinach. I feel that it tastes softer than green mustard, and the pungent taste is not so great. I think this is the most suitable for me. Let's talk about green mustard, which is actually divided into two types. One is the horseradish sauce, also called green mustard, which I mentioned above. It is made of horseradish, which is light yellow, and it is turquoise with pigment, showing a paste, like toothpaste, which is stronger than yellow mustard. The other is to grind the roots of wasabi into powder, which is light green, sticky and fresh and spicy, but the price of wasabi is relatively high, and the shelf life is very short, but it tastes fragrant and does not have too strong stimulation, so only high-end restaurants will use it. The kind of horseradish sauce can be ground and eaten at any time, dipped in sashimi, Stichopus japonicus, etc., and the horseradish sauce is similar to the taste of wasabi sauce in color and price.