Many people usually complain that they can't feel the flavor when using wasabi powder. This is because mustard powder contains mustard enzyme, mustard glucoside and other substances, the aroma is not enough, the flavor is also thin, and not as strong as the flavor when mixing with soy sauce. When you use wasabi powder, you should ferment the wasabi glycosides to turn them into volatile wasabi oil, and then the pungent and spicy flavor will come out. To do this, blend the mustard with warm water! Then add a little oil, salt, vinegar, sugar, mix well, and put it in a place with high temperature to make it ferment, 4-5 hours later you can get out the pungent and spicy flavor, and eat it.

Mustard powder is widely used in seasonings, meals to 2 dishes, for example, to introduce:

1, orchid mustard fried shrimp, raw materials: shrimp 15 or so, a broccoli, mustard powder

Practice:

Broccoli washed, the root removed, broken into small pieces. Boil water in a pot with a little salt, add broccoli, roll for a dozen seconds, not too much water, cover the broccoli on the line.

Cook the oil in a pan, put the shrimp into the oil quickly until cooked. It is best to remove the threads from the shrimp.

Pour into the blanched broccoli stir fry, add some salt, a little water, this time add a little mustard powder, enhance the anti-cancer effect oh.

Fry a 1 minute can be out of the pan.

2, mustard duck palm

Practice:

The duck palm peeled off the skin, cooked in boiling water, off the bone and go to the palm tendons, the duck palm wrist cut down, palm and then cut in half vertically, yards in the plate.

Lettuce root, wash with water, disinfect, cut into 1.2 cm pieces, yard around the plate.

Mustard seasoning, cool, add salt, sesame oil, vinegar, broth, etc., mix well, poured on the duck palms that is complete.