Mustard sauce from the mustard powder or wasabi, horseradish by hair, blended from a common condiment, with a strong pungent odor and refreshing taste sensation. Mustard is generally divided into Chinese yellow mustard, Japanese green mustard and French mustard. Chinese Yellow Mustard Chinese yellow mustard is made from mustard powder that has been whipped and then blended with vegetable oil, sugar, monosodium glutamate, and refined salt. Chinese mustard can be made by yourself, just buy mustard powder at the supermarket. Mustard powder to eat when the first hair, otherwise there is no choking flavor. Hair mustard, hair too young, no flavor; hair old, hair bitter. Hair mustard can be used in the following two ways:

First, the mustard in a small bowl with vinegar into a paste, in a large bowl of hot water, water heating, the top cover tightly, over two to three minutes to remove. Depending on the temperature of the hot water to master the time, take off the lid with chopsticks to stir, mustard spicy choking flavor can be out.

Second, fast hair mustard. In a rice spoon in the mustard with vinegar into a paste, into the boiling water pot covered with a lid with steam fumigation. 5-8 seconds. Japanese Green Mustard Sauce

Green Mustard Sauce is a common condiment in Japanese cuisine that is manufactured from wasabi. Many conservation groups oppose the planting of wasabi because of the harm it does to the conservation of mountain forests. Nowadays, most wasabi is not made from natural wasabi, which may be related to the fact that the cultivation of wasabi is very harmful to the environment. Wasabi is usually packaged in tubes because it is not a large quantity to be used at one time, so when needed, just squeeze the main point out for preservation. If it is not packaged in a tube, you can add a little rice wine and mix it slightly to prevent it from drying out, which will make it easier to store. Wasabi can be used in a wider range of ways than we might think. In addition to dipping sashimi, mixing with cold noodles, and serving with Kanto-yaki, you can also add some wasabi to some sauces, including salad dressings. This is a favorite condiment of many chefs MUSTRAD MUSTRAD varies in flavor depending on the spices added, such as honey, wine, and fruit, and comes in two types: a smooth paste and a coarse, seeded paste that goes well with salads, steak, pork feet, roasted meats, sausages, mayonnaise, and so on. Unlike Japanese mustard, which is "choking", French mustard has a slightly acidic flavor, and there are two main types, spicy and non-spicy, with an acidic taste, of which there are more than a hundred varieties in France. French salad dressings must be added mustard flavor, the most common method is directly as a dipping sauce, accompanied by fried food is very suitable.