What is mustard made of?

Mustard, also called mustard powder. Mustard powder is a powdery condiment, which is made by grinding mature mustard seeds. Mustard is slightly bitter, spicy and fragrant, and has a strong irritation to the tongue and mouth, and its taste is very unique. Mustard powder has a fragrance when it is wet, has a strong pungent taste and tears, and has a stimulating effect on taste and smell. Can be used as a condiment for pickles, pickled raw meat or salads. It can also be used as a delicious seasoning for sashimi with soy sauce.

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. Mustard has a strong detoxification function and can detoxify fish and crabs, so it has been developed in Japan. Nowadays, mustard is one of the important seasonings in Japanese cuisine, especially buckwheat noodles, sashimi and sushi. Usually, the root of mustard is ground to make seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.

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

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

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

Mustard can be poured into boiling water. After mixing well, soak the mustard container in cold water! Cool spicy nose drill! 2. Mustard can also be splashed with cold water. After stirring evenly, put the mustard container into a steamer, steam for 10 minutes, and then let it cool! 3. If you are in the north or other areas where the stove is heated in winter, you can also pour mustard 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 a microwave oven, and then let it cool!

[Edit this paragraph] Nutritional efficacy

The main spicy ingredient of mustard is mustard oil, which has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, have an appetizing effect and enhance people's appetite. Mustard has a strong detoxification function, which can detoxify fish and crabs, so when eating fresh food such as salmon raw, it is often accompanied with mustard. Mustard can also reduce blood viscosity, treat asthma and prevent tooth decay. Mustard oil also has the effect of beauty beauty. In the fitness industry, mustard oil is a good massage oil.

There is a way to eat it: you can add it properly 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 taste better. When mustard is oily and bitter, it should not be eaten any more.

[Edit this paragraph] Precautions

Eating crowd: generally everyone can eat.

1, suitable for patients with hyperlipidemia, hypertension, heart disease and anorexia;

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

Usage: a little at a time.

Selection and collection: mustard powder or mustard sauce is often used in daily life, and those with correct color, rich taste and no impurities are the best products. Mustard should not be stored for a long time. Mustard sauce 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 if the oil oozes and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spicy taste and make it taste 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 out, add vinegar and sesame oil and eat jiaozi! Appetite is greatly increased! Excellent taste!

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

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

Mustard belly silk

Ingredients: cooked pork tripe, four liang of refined salt, one yuan for vermicelli, two monosodium glutamate, two mustard powders, one yuan for San Qian vinegar, one yuan for garlic, one yuan for sesame oil, and 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 use it after cooling.

3. First put the vermicelli in a dish and pile it up, then spread the shredded belly on the vermicelli and pour the mustard sauce.

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

2. Wash and shred carrots, blanch them in boiling water, remove cold water, and drain the water 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, and put the prepared mustard in and stir well, and serve.

This dish is yellow and green, very pleasing to the eye, can increase appetite, and is also an excellent side dish with wine. Spinach is rich in nutrition, can improve iron deficiency anemia, make people look rosy and radiant, and is a beauty product. Carrots are also rare nutritious foods, which are rich in carotene. Regular eating can enhance human immunity and is good for health.

Duck web in mustard sauce

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

2. Lettuce with root, washed and disinfected, cut into pieces 1.2 cm long, and coded around the plate.

3. Mix mustard, cool, add salt, sesame oil, vinegar, broth, etc. Mix well and pour on the duck's paw. Craft Tip: After peeling the 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 of the palms, and then soak them in clear water. The food tastes 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 colloidal protein and a certain amount of carbohydrates and fat. Cooking with mustard has beauty and enlightenment functions. Dietary nutrition

Duck's paw: Duck's paw is rich in collagen, which is equivalent to bear's paw with 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 point of view of nutrition, duck's paw contains protein, is low in sugar and fat, and is 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, 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 feet 1. Peel the duck's paw, blanch it with boiling water, remove bones and tendons, cut off the wrist of the duck's paw, cut the palm in half vertically, and put it in a plate.

2. Lettuce with root, washed and disinfected, cut into pieces 1.2 cm long, and coded around the plate.

3. Mix mustard, cool, add salt, sesame oil, vinegar, broth, etc. Mix well and pour on the duck's paw. Craft Tip: After peeling the 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 of the palms, and then soak them in clear water. The food tastes 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 colloidal protein and a certain amount of carbohydrates and fat. Cooking with mustard has beauty and enlightenment functions. Dietary nutrition

Duck's paw: Duck's paw is rich in collagen, which is equivalent to bear's paw with 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 point of view of nutrition, duck's paw contains protein, is low in sugar and fat, and is an excellent diet food.

Because I like to learn cooking, I also watch programs similar to French daily diet. 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 technology and artistic value of a dish with the host and his disciples. Of course, the host can't say anything, even if it's a joke, the French will still offer it with both hands. Sometimes, what he says is also very low-level. I remember that once, the uncle, a famous cooking program host, compared stuffing the pigeon's stomach with surgery, which not only made the chef speechless, but also made me and the monkey sick in front of TV. After reading it for a long time, I found that the production process of many French dishes is not too complicated, and the temperature requirements for knives are not high. I can also do it, that is, the selection of materials is extremely strict. Once I saw orange jelly, the orange I chose must be produced in a certain area of France. Sometimes the wine added to the seasoning must be produced in a certain area, I don't count at all. Moreover, there are so many tools for cooking a dish, even peppers.

In fact, you can do it as long as you are not so strict with yourself. Today, I chose 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 25ml mayonnaise:

2 raw egg yolks, mustard 1 teaspoon 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 yolk, mustard, a pinch of salt and a pinch of pepper into a bowl, mix and stir, and add a teaspoon of lemon juice to continue stirring. Drop three teaspoons of olive oil into the bowl and keep stirring, then add one teaspoon of lemon juice and several teaspoons of olive oil, or stir drop by drop.

Pour the remaining olive oil into a very thin stream and stir until the whole bowl of seasoning becomes very thick. Try it to see if it tastes right.

You can double or triple mustard to make your mayonnaise thicker. The traditional practice is to add one or two spoonfuls of apple vinegar (for those who can't eat spicy food, I think it is to use apple vinegar instead of mustard)

Different ways to eat some mayonnaise (compared with the usual way to eat salad) and so on. )

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

How to eat in Russia: 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. The supply of shellfish such as shrimp and crab.

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

A kind of mayonnaise bought in the domestic market seems to be made in Japan. People often use it to mix fruit salad. Without it, they can't do it. They ate with relish, as if they didn't hear the sound of resistance. That kind of mayonnaise is delicious, but it tastes better. If anyone wants to eat more authentic French mayonnaise, they can try the recipe I wrote above. Be careful to be patient. Don't pour all the ingredients in and stir 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 wipe it off completely. People who like mustard must buy mustard made in Dijon, France, instead of using Japanese mustard dolls.