Is the real mustard yellow? 6 Knows about Mustard

Many people’s first intimate contact with [mustard] is accompanied by affectionate tears and questions from the depths of their souls: What am I eating?

As a condiment that can make people [pain and happiness], not everyone can understand the charm of mustard.

But Dr. Clove promised that as long as you eat it once, you will never forget it in your life.

So, our topic today is mustard.

Who is mustard?

Every time I meet mustard at dinner, there are always three kinds of people:

Isn’t Japanese mustard green and this yellow is what ghost?

Isn’t the mustard in the mustard mound yellow, and this green one is what ghost?

You mustard eaters are very good… … …

In fact, for the vast number of Chinese people, yellow is the real mustard, which is ground from mustard seeds and is a member of a large family (cruciferae) with cabbage, potherb mustard, cabbage and radish.

People are antique seasonings, and some people fell in love with them during the Spring and Autumn Period.

Green [mustard] is what?

There are two kinds of common green [mustard], both of which are members of the cruciferous family, but the flavor is slightly different. Dr. Clove will give you a brief introduction.

1. Wasabi

Wasabi refers to it. Authentic Japanese food shops usually use wasabi mud, which tastes spicy and has the faint scent of green vegetables. This is the fresh rhizome of wasabi, which is usually equipped with a small [washboard] and ground now.

However, the spicy taste of horseradish disappears quickly, which is difficult to produce on a large scale and the selling price is relatively high, so it is generally not seen in China.

2. Horseradish

This is the original statue of green [mustard] squeezed out of pipes that is common in supermarkets and ordinary Japanese food shops.

Its raw material is the root of horse radish, which is cheap and has no what color.

As for the kind of green mustard you often eat, it is actually dyed with edible pigment, but it is also how. The flavor of horseradish is also very wonderful, just delicious.

Why is mustard so spicy?

In addition to the above three kinds of [mustard], do you feel radish, potherb mustard, broccoli… sometimes a little [spicy]?

I think that’s right. This is a characteristic of cruciferous family.

There are two substances in cruciferous cells, [glucosinolate] and [sinapidase]. They are like separated cowherd and weaver. They usually live separately and cannot see each other at all.

However, by grinding or chopping, the shackles of cells can be broken. Cowherd and Weaving Maid can finally move freely. They meet!

Then… after a series of reactions, a substance called [isothiocyanate] is formed.

It is it that leads to the stimulating flavor of mustard.

Why is mustard only spicy?

In fact, mustard is not spicy, it is spicy nose, or [rush].

The spicy taste of chili mainly comes from the stimulation of capsaicin to the oral cavity, which is burning and tingling.

Mustard, the key to stimulation, is isothiocyanate, which has strong volatility. As soon as it enters the mouth, it volatilizes and flows into the nasal cavity, making you cry.

Therefore, mustard is not really spicy, nor will it make you [spicy buttocks] in the toilet the next day.

Can eating mustard kill bacteria?

Isothiocyanate not only stimulates the smell, but also does have bacteriostatic effect.

However, no matter what kind of [mustard], no one dares to stutter, and it is really too difficult to kill parasites after chewing for a few seconds.

For the sake of health, fresh and safe ingredients are the most important things, so don’t embarrass mustard.

How can mustard be eaten?

Whether it is real mustard or fake mustard, there are many ways to eat them besides sushi sashimi.

1. Mustard Pier

Ingredients: 1 cabbage; Appropriate amount of yellow mustard powder; Proper amount of rice vinegar, salt and white sugar.

Practice:

The old leaves of cabbage are removed, the roots and leaves are cut off, and only the cabbage bangs are left.
Cut the vegetable bangs into 3-4cm cabbage piers (one cabbage can cut out almost 3 piers);
Place the cabbage pier on the colander, slowly scald it with boiling water for 3 times, drain the water, and put it in a clean lunch box.
Mix mustard powder with water, salt, sugar and white vinegar to mix juice, pour on the cabbage pier, cover the lunch box lid, and store in the refrigerator for 2-3 days;
Before eating, you can add salt or vinegar according to your taste.

This is a very famous traditional dish in old Beijing. It is said that swallowing it in one bite is the most delicious.

Step 2: Chicken with Mustard

Ingredients: 1 chicken leg; A little coriander and scallion; Appropriate amount of mustard, salt, sugar, vinegar and sesame oil.