Mustard in the end there are several kinds
Mustard in the end there are several kinds of mustard, life mustard is a kind of edible root specialties, especially common in the northeast, is an important ingredient in the local people pickle pickles, and there are many ways to pickle mustard, then, the following introduction mustard in the end there are several kinds
Mustard in the end there are several kinds of mustard1Mustard for seeds --Olea europaea
For a long time, mustard seeds were used to grind into powder and eaten as a seasoning. In the Ming Dynasty, the seed mustard "rape" began to appear. Ming Dynasty, "Ruizhou Prefecture," said:
"Rape, like mustard, root red. Zi can be pressed oil. Winter planting spring real."
Now every spring, rapeseed flowers on the mountains, many places also because of rapeseed flowers, has become a famous tourist attraction. It can be said that it is a very cost-effective crop that can be viewed and oil can be extracted.
Big head mustard
Root mustard - big head mustard
Because of the special geographic reasons, Sichuan is the first large number of planting seed mustard area, which also for the later in Sichuan and the surrounding areas to evolve other kinds of mustard. This also laid the foundation for the later evolution of other types of mustard in Sichuan and its surrounding areas. For example, the "mustard lump" of the root mustard is also called "datoucai" by the Sichuanese. Daitoucai is mostly used to make pickles, of which the pickled daitoucai of Yibin in Sichuan is the most famous. Yibin has a long history of cultivation of datura, the Qing Dynasty Jiaqing version of the "Syuzhou Prefectural Records - Products" recorded:
"onion leeks and garlic, cabbage, bok choy, cranberries and all halls and counties have".
Cranberries that is the big head of cabbage. Yibin is located at the junction of Jinsha River and Minjiang River, acidic and natural selenium-rich soil and year-round mild and humid climate, especially suitable for the cultivation and pickling of datura.
Pickled datura
Stem Mustard--Shoot Mustard, Stem Tumor Mustard, Holding Mustard
While the root mustard was evolving, the stem mustard began to appear, and it was differentiated into three different types of mustards, namely, Shoot Mustard, Stem Tumor Mustard, Holding Mustard
The root mustard evolved, and stem mustard began to appear, and was differentiated into three different types of mustard, i.e., Shoot Mustard, Stem Tumor Mustard, Holding Mustard. stem mustard, and clasping mustard.
The shoot mustard is what we call the "stick" mustard. The stick lettuce has completely eliminated the irritating flavor of mustard, and crisp texture, can be directly cold, can also be stir-fried or boiled soup. Its rhizome is very similar to romaine lettuce, so many of you can easily confuse the two. But in fact, the rod vegetable and lettuce, in the species genus are not the same kind of vegetables.
Lettuce, also known as lettuce, green shoots, etc., is a family of lettuce lettuce vegetables, and lettuce and stick the biggest difference between the two points, the stick vegetable meat is white, and lettuce meat is green; stick vegetable leaves are broad without white pulp, lettuce leaves are long and narrow with white pulp. And in terms of overall individuality, the rod lettuce is much fatter and taller than the romaine lettuce.
Stem tumor mustard, also known as bok choy or lamb's quarters. This is the famous Fuling squash raw materials, the Republic of 17 years of the Fuling County Records of the squash has the original records:
"Green vegetables have bracts, have shoots, salt pickle name five spices squash."
Thanks to the unique geographic environment of Fuling, the mustard here evolved crisp and juicy green beetroot. And then rely on the hard work and wisdom of the local people, breeding the world-renowned Fuling squash.
Beetroot
Squash is delicious, but it takes a lot of work to make it.
"Seed sprinkled between the white dew, transplanted cold dew field, through the winter contains the original pick, spring to get emerald thousand. The wind sends the dew away, curing earth cellar altar, breeding a hundred flavors long, open the altar bowl of incense."
Early fall seeding, transplanted in late fall, winter growth, spring harvest, summer production, another fall, to be able to eat a mouthful of crisp and refreshing squash. But now the Fuling squash has long been industrialized production, and in order to more in line with the public's demand for health and internationalization, Fuling squash through continuous improvement of the process, so that the squash in the guarantee of crisp taste at the same time to the direction of the development of low-salt, 0 preservatives.
Fuling squash
The mustard, without question, is the children's vegetables, also known as the hold children's vegetables, baby vegetables, Nanchong vegetables and so on. A complete dish, is by the center of a trunk and surrounded by side shoots stacked growth, as a kind mother embracing a number of children, the family hugged tightly, love each other. The children's vegetables are fragrant and delicious, crisp and juicy.
Can be eaten raw, used to mix or as pickles, can also be fried, such as chili fried children's vegetables, children's vegetables fried bacon, can also be boiled, dipped in oil and spicy to eat. The production of children's vegetables is large, all of a sudden can not eat the end of the grandmother will be it with salt curing and dehydration, sun-dried, made into pickles, taste and texture are excellent, is my family's favorite one of the pickles.
Leafy mustard - big leaf mustard, potherb mustard
Finally, let's talk about leafy mustard. There are many different types of leafy mustard in different natural conditions and growing methods. One of the most common in our daily lives is the big leaf mustard, which is the raw material of the pickled cabbage in the pickled cabbage fish we eat. Large-leaf mustard to the Guangdong region of the water East mustard is the most famous, crisp and tasty, tender texture without residue, sweet flavor, no mustard bitter taste, is very popular.
There is also cork mustard potherb mustard, "Guang Qunfang spectrum - Vegetable Spectrum V" wrote:
"Four Ming has a dish called potherb mustard. Snow deep all vegetables freeze damage, this dish only green."
Potherb mustard is a very cold-hardy vegetables, the production of dried plums has many raw materials, but to be counted as potherb mustard produced by the best flavor of dried plums. After pickling and sun-drying of dried plum, oily black, mellow flavor, resistant to storage, leaf resistant to steaming, with dried plum made of dried plum buckle meat has become a traditional specialty dishes.
Mustard in the end there are several kinds of 2 Mustard ` nutritional value 1, refreshing brain: Mustard contains a large number of ascorbic acid is very active reducing substances, can increase the brain in the oxygen content, stimulate the brain on the use of oxygen, there is a refreshing brain, fatigue efficacy. 2, detoxification and swelling: mustard has the function of detoxification and swelling, can resist infection and prevent the occurrence of disease, inhibit the toxicity of bacterial toxins, promote wound healing, can be used to assist in the treatment of infectious diseases. 3, appetizer digestion: mustard pickle has a special fresh taste and smell, can promote gastric and intestinal digestive function, enhance appetite, can be used to appetizer, help digestion, but patients with high blood pressure eat less. 4, eyesight and laxative: mustard organization is coarse and hard, containing carotene and a large number of edible cellulose, so there are eyesight and laxative effect, can be used as a therapeutic food for patients with ophthalmology, but also to prevent and control constipation. 5, supplemental calcium: mustard is a high calcium content of vegetables, per 100 grams of mustard calcium content of 294 mg, was used as a therapeutic calcium a big choice, osteoporosis and other calcium-deficient people can eat more mustard. Difference between mustard and kale Difference between mustard and kale 1, mustard: mustard for the botanical world, angiosperms, dicotyledonous plants, five boughs of fruit subclasses, the order of the white cauliflower, Cruciferae, Brassica, brassicas, brassicas genus of annual or biennial Herbaceous plants. 2, kale: kale for the plant kingdom, angiosperms, dicotyledonous plants, five forking fruit subclass, cabbage, Cruciferae, Brassica, Rutaceae, Brassica genus annual herb. Morphological difference between mustard and kale 1, mustard: mustard plants 30 ~ 150 cm high, often glabrous, sometimes young stems and leaves with prickly hairs, with frost, spicy flavor, stem erect, branched, basal leaves broadly ovate to obovate, lower stem leaves smaller, upper stem leaves narrow lanceolate, racemes terminal, extended after flowering, flowers yellow, sepals yellowish, petals obovate, long horned fruit linear, seeds spherical purple-brown, flowering from March to May, fruiting from May to June. 2, kale: kale plant height 0.5 ~ 1 m, often 30 ~ 40 cm, glabrous, with frost, stems erect, branched, basal leaves ovate, cauline leaves ovate or rounded-ovate, stem upper leaves oblong, racemes long erect, flowers white or yellowish, sepals lanceolate, petals oblong, oblong horned fruit linear, seeds convex globose reddish-brown, flowering period in March to April, fruiting period in May to June. Difference in origin between mustard and kale 1, mustard: mustard does not exist in China distribution boundaries, in addition to alpine and arid areas, east to the coastal provinces, west to the Xinjiang Uygur Autonomous Region, south to the Sanya City, Hainan Province, north to the city of Mohe, Heilongjiang Province, have mustard cultivation. 2, kale: kale is kale vegetables in a more nutritious vegetable, China has a long history of cultivation, the main producing areas of Guangdong, Guangxi, Fujian and Taiwan and other provinces and districts, the coast and the outskirts of the northern cities have a small amount of cultivation. The whole mustard pickling method The whole mustard pickling method a 1: you can prepare thirty pounds of fresh mustard, and five pounds of salt, and then the pickle with the jar. 2: Wash the fresh mustard greens you bought back, then control the water, and then use a knife to peel off the outer skin. 3: Soak the fresh mustard greens in water for twenty-four hours and then remove them from the water. 4: After soaking the fresh mustard arranged in the pickle jar, set a full layer of salt to be sprinkled, and then set a layer of mustard, the top layer to be sprinkled with a layer of salt. Then take a heavy weight pressed on top of the mustard greens. 5: four to five days after the pressure, take the weight off and add clean water, direct pickling can be, about two to three months the whole mustard will be all flavored. The whole mustard pickling method two In some areas, people will also pickle mustard even with the leaves, the specific method is to remove the yellow leaves of mustard leaves, remove the outer skin of mustard lumps, cut into pieces, cut the leaves and stems into segments, and then the pot of water, blanch all of them in the water to take out, and then Add an appropriate amount of salt and pepper big pepper, mix well and put in a warm place The pickled mustard will appear fermentation, take the food when there is a fine filament appeared, this time pickled pickles can be eaten, eat a kind of sour choking feeling, so this pickle also has a name called choking vegetables. Tender ginger taste crisp and tender, fresh and not spicy is a lot of people favorite eat a common ingredient, she can eat directly can also be pickled and eat later, today for you to introduce is the correct recipe and method of pickling tender ginger, can let you master the tender ginger pickling methods and techniques, like to eat tender ginger people quickly learn it. The correct recipe and method of pickling young ginger Method 1 1: When pickling young ginger, you need to prepare 100 grams of sugar and 100 grams of white vinegar, in addition to the preparation of the right amount of pure water and 50 grams of salt, and then prepare the right amount of Luo Shenhua flowers and tender ginger 1 kg. The ready tender ginger to remove the red part of the appearance, and then wash it with water, and then put it in a cool ventilated place, dry its surface water, and then cut it into slices and spare. 2: Put the cut tender ginger into the appropriate amount of salt, mix well after pickling, pickling out of the water poured off. And then the prepared pure water vinegar and sugar together into the pot heating boil, put the appropriate amount of dried flowers, let it cool down. After cooling the soup directly into the processed tender ginger slices, mix well, and then marinated for 24 hours, then tender ginger can be flavored can be taken out and eaten at any time. Method 2 1: When pickling ginger, you need to prepare fresh ginger and white vinegar, sugar and salt and other ingredients, but also to prepare containers that can be sealed, it is best to prepare clean glass bottles or kimchi altar. Prepared fresh ginger, after washing and drying water, and then coated with edible salt on its surface, pickling 24 hours, the pickled water out of the removal, dry again. 2: put the prepared sugar, pepper and spices, and white vinegar and so on all into the pot heating and cooking switch on the fire after letting it cool down, to deal with the inner will, put into the prepared container, and then add the boiled material juice, seal the container, placed in a cool ventilated place to marinate, ten days after the inside of the tender will be able to pickle well. Above for you to introduce the correct recipe and method of pickling tender river, can let you know how to pickle tender ginger is the most delicious, in the future, you want to eat, crisp and tender pickled tender ginger on the style of do-it-yourself, I believe that we can make delicious pickled tender ginger.