Mustard, also known as mustard, is made of mustard, a cruciferous vegetable, and is packaged in paste, powder and mud. Mustard is rich in amino ac
Mustard, also known as mustard, is made of mustard, a cruciferous vegetable, and is packaged in paste, powder and mud. Mustard is rich in amino acids, vitamins and trace elements, and has the functions of sterilization, digestion and appetizing. Usually used to make sashimi. So what? Now, let me introduce you. Welcome to reading. Mustard with French mustard sauce
French mustard sauce tastes different because of the addition of new spices such as honey, wine and fruit. There are two kinds of smooth paste and coarse powder with seeds, which are suitable for mustard salad, steak, trotters, barbecue, sausage and mayonnaise respectively. Different from Japanese mustard, French mustard sauce tastes slightly sour, including sour spicy and not spicy, and there are more than 100 kinds in France. Mustard will definitely be added to French salad dressing, and the most commonly used method is to dip it directly, which is very suitable for fried food.
trait
Compared with mustard oil, mustard sauce can not only extract allyl isothiocyanate, but also retain all the nutrients such as protein, vitamins and trace elements in mustard. Mustard sauce is pungent and warm, which has good effects of benefiting qi and resolving phlegm, warming the middle warmer to stimulate appetite, sweating and dispelling cold, dredging collaterals and relieving pain. Its rich fragrance and refreshing taste can arouse people's appetite, and it is the most suitable seasoning for cold salad in summer. At the same time, it can also be coated on bread instead of jam, and can also be used as a seasoning in cooking.
Japanese green mustard sauce
Green mustard sauce is a common seasoning in Japanese cuisine and is made of wasabi. Because the cultivation of wasabi is very harmful to the ecological protection of mountain forests,
Mustard sauce, so many conservation groups oppose the cultivation of wasabi. At present, most mustard is not made from natural wasabi, which may be related to the great damage to the environment caused by planting wasabi. Mustard is usually packed in a hose because it is not used in large quantities at a time. If necessary, it can be squeezed out to facilitate storage. If it is not packed in a hose, you can add a little rice wine and stir it a little to avoid drying, so it is easier to preserve. The use of mustard is actually wider than we thought. In addition to dipping "sashimi", cold noodles mixed with Guandong cooking, some sauces, including salad dressing, can actually add some mustard. This is a favorite seasoning for many chefs.
China yellow mustard sauce
China yellow mustard sauce is made of mustard powder, vegetable oil, sugar, monosodium glutamate and refined salt.
Method for making China mustard sauce;
First method
Original: As soon as the mustard seeds are combined, put them in a pot and grind them fine. Mix with a small cup of vinegar and water. Add filaments, squeeze out the juice and put it in a water tank. When used, it is blended with soy sauce and vinegar, which is extremely spicy.
As soon as the mustard seeds are mixed, put them in a pot and grind them. Stir with a small cup of vinegar and water. Add the silk, squeeze out the juice and put it in the water tank. When used, it is blended with soy sauce and vinegar, which is extremely spicy.
The second method
Original: For two years, the mustard seeds were finely ground, mixed with less water and put in a real bowl. Boil the soup three or five times, soak out the yellow water, take out the soup, seal the bowl with tough paper and cover it on the cold floor. After a while, the nose smells spicy, take it over and untie it with light vinegar, and filter it with cloth to remove the residue. Add two or three parts of asarum, which is spicy.
Two-year-old mustard seeds are finely ground, mixed with less water and compacted in a bowl. Pour boiling water into it three or five times, soak out yellow water, and then take out the soup. Nevertheless, seal the bowl with tough paper and fix it on the cold ground. After a while, the nose will smell spicy gas, take it out and untie it with light vinegar, and filter it with cloth to remove the residue. Add two or three points of pepper powder, which is spicy.