Do you like mustard? How to eat mustard is delicious?

Mustard is a very special seasoning. When I tried it for the first time, I guess I will never forget the pungent taste, tears that I shed involuntarily, and the feeling of instant understanding.

At first, the most common contact is mustard, that is, the turquoise paste like toothpaste. We also call it "horseradish" with seafood soy sauce or soy sauce, which is often dipped in seafood and fish fillets.

For example, the "mustard and spicy fish fillets" means that fresh fish fillets are starched, blanched in hot water at about 9 degrees with Chinese yam slices and carrot slices, kept on low heat, blanched and served, and the mustard and spicy roots are mixed with soy sauce and vinegar, and poured on them. Of course, those who like to eat sashimi can be mixed directly.

There is also mustard oil, which is often used in our daily life. It is easy to get materials and use, such as "mustard spinach" which we are very familiar with. Usually, we will mix it directly with mustard oil.

Later, after understanding, I gradually found that mustard is actually different. In the past, it was all silly and confusing. Come and see how to distinguish them.

Mustard is generally divided into green mustard and yellow mustard. First, let's talk about this yellow mustard, which comes from China. It is a mature seed of mustard vegetables and a ground powder. It is a spicy seasoning. Only after fermentation, its mustard flavor is suffocated, and its strong aroma will be ejected. It has tearful stimulation and spicy taste, and it has a stimulating effect on taste and smell. The taste is very unique, and it is the kind of fresh smell and spicy mixed taste.

? Yellow mustard needs fermentation to wake up, so that it can become volatile mustard oil, and then it will give off that pungent smell. The simplest method is to mix yellow mustard powder with cold boiled water to make a paste, steam it in a steamer for seven or eight minutes, and then let it cool. When using it, I scoop out a spoonful of mixed food and mix it with spinach. I feel that it tastes softer than green mustard, and the pungent taste is not so great. I think this is the most suitable for me.

Let's talk about green mustard again. There are actually two kinds. One is the horseradish sauce, which I mentioned above and is often used. It is also called green mustard. It is made of horseradish, and it is light yellow. It is turquoise with added pigment, showing a paste, like toothpaste, which is stronger than yellow mustard. The other is to grind the roots of wasabi into powder, which is light green, sticky and fresh and spicy, but the price of wasabi is relatively high, and the shelf life is very short, but it tastes fragrant and does not have too strong stimulation, so only high-end restaurants will use it. The kind of horseradish sauce can be ground and eaten at any time, dipped in sashimi, Stichopus japonicus, etc., and the horseradish sauce is similar to the taste of wasabi sauce in color and price.