How many kinds of mustard are there?

How many kinds of mustard are there? Mustard is a special dish with edible roots in life, especially in Northeast China. It is an important raw material for local people to pickle pickles, and there are many ways to pickle mustard. There are several kinds of mustard here.

1 How many kinds of seed mustard are there-rape?

For a long time, mustard seeds were used to be ground into powder and eaten as seasoning. In the Ming Dynasty, "rape" in mustard seeds began to appear. In the Ming Dynasty, there is a saying in the Annals of Ruizhou County:

"Rape, like mustard, has red roots. Subcompressed oil. Winter is planted in spring. "

Now every spring, rape blossoms are everywhere, and many places have become famous tourist attractions because of rape blossoms. You can enjoy it, and you can also extract oil. It can be said that it is a crop with high cost performance.

kohlrabi

Mustard-kohlrabi

Due to special geographical reasons, Sichuan is the first area where mustard seeds are planted in large quantities, which laid the foundation for the evolution of other kinds of mustard in Sichuan and its surrounding areas. For example, the "mustard knot" rooted in mustard is also called "kohlrabi" by Sichuanese. Kohlrabi is mostly used to make pickles, among which pickled kohlrabi in Yibin, Sichuan is the most famous. Yibin kohlrabi has a long history of cultivation. "Qing Jiaqing Edition Xuzhou County Records Products" records:

"Onion, leek, garlic, cabbage, vegetables and mangjing are all recorded in the county annals".

Mustard is turnip. Yibin is located at the intersection of Jinsha River and Minjiang River. The soil is acidic and naturally rich in selenium, and the climate is mild and humid all the year round, which is especially suitable for the cultivation and pickling of kohlrabi.

Pickled kohlrabi

Stem mustard, stem mustard and bud mustard.

At the same time of the evolution of root mustard, stem mustard also began to appear and differentiated into three different mustard, namely stem mustard, stem mustard and holding mustard.

Bamboo shoots and mustard seeds are what we call "big dishes". The big dishes have completely lost the pungent taste of mustard, and the taste is crisp. They can be directly cold, stir-fried or boiled. Its roots are very similar to lettuce, so many friends easily confuse the two. But in fact, bonzi and lettuce are not a kind of vegetables in terms of species.

Lettuce, also known as lettuce, green shoots and so on. It is a vegetable belonging to the genus Lettuce in Compositae. There are two biggest differences between lettuce and stick food. The meat of stick food is white, while the meat of lettuce is green. The leaves of stick vegetables are wide and white, and the leaves of lettuce are long and narrow and white. And personally, great food is much fatter and taller than lettuce.

Stem tumor mustard, also known as green vegetable head or horn mustard. This is the raw material of the famous Fuling mustard tuber, which was first recorded in Fuling County Records in 17.

"Green vegetables have buds and stems, and pickled vegetables are called spiced mustard tuber."

Thanks to Fuling's unique geographical environment, mustard has evolved into a crisp and juicy vegetable head here. Relying on the hard work and wisdom of the local people, Fuling mustard tuber, which is famous all over the world, was bred.

Qingcaitou

Mustard mustard tuber is delicious, but it takes some time to cook.

"Planting in one thousand, transplanting cold dew field, harvesting in winter, and getting thousands of miles in spring. The wind blows away, and the earth cellar is salted and pressed, making it taste long and fragrant in the bowl. "

Sowing in early autumn, transplanting in late autumn, growing in winter, harvesting in spring, making in summer, and eating a crisp mustard tuber in another autumn. However, today's Fuling mustard tuber has long been industrialized. In order to meet the public's health needs and connect with internationalization, Fuling mustard tuber has been developing in the direction of low salt and zero preservatives while ensuring crisp taste through continuous technical improvement.

fuling zhacai

There is no doubt that it is a children's dish, also called doll dish, doll dish, Nanchong dish and so on. A complete dish consists of the middle trunk and the surrounding lateral buds. Just like a kind mother hugging many children, the family hugs each other tightly and loves each other. Children's dishes are delicious, crisp and juicy.

It can be eaten raw, used in cold salad or pickles, or fried, such as fried vegetables and bacon, or boiled in water with oil and pepper. Children's vegetables are so abundant that they can't finish them all at once. Grandma will pickle with salt, dehydrate, dry in the sun and make pickles. They taste and taste great, and they are one of my favorite pickles.

Mustard-mustard, potherb

Finally, say mustard. Leaf mustard has formed many different types of leaf mustard under different natural conditions and planting methods. Among them, the most common mustard in our daily life is the sauerkraut raw material in the pickled fish we eat. The big leaf mustard is the most famous mustard in Shuidong, Guangdong Province. It is crisp and delicious, tender and residue-free, fresh and sweet, and has no bitter taste of mustard, so it is very popular.

There is also a kind of tillering mustard, which is written in "Guangqun Fangpu Recipe 5":

"Siming has the name of wild vegetables. The dish is frozen in the snow, and this dish is unique. "

Potherb mustard is a very cold-tolerant vegetable. There are many raw materials for making dried plums, but dried plums made by potherb mustard taste the best. Salted and dried dried dried prunes are shiny and black, with mellow fragrance, storage resistance and leaves that can stand cooking. Braised pork with dried plum has become a traditional specialty.

What are the nutritional values of mustard?

1, refreshing: mustard contains a lot of ascorbic acid, which is a highly active reducing substance, which can increase the oxygen content in the brain, stimulate the use of oxygen in the brain, and have the effects of refreshing and relieving fatigue.

2. Detoxification and detumescence: Mustard has the function of detoxification and detumescence, which can resist infection and prevent diseases, inhibit the toxicity of bacterial toxins and promote wound healing, and can be used as an adjuvant treatment for infectious diseases.

3, appetizing digestion: mustard has a special umami and fragrance after pickling, which can promote the digestive function of the gastrointestinal tract and increase appetite. It can be used to stimulate appetite and help digestion, but patients with hypertension should eat less.

4, eyesight laxative: mustard tissue is thick and hard, containing carotene and a lot of edible cellulose, so it has the effect of eyesight laxative, which can be used as a good diet for ophthalmologists and can also prevent constipation.

5. Calcium supplementation: Mustard is a vegetable with high calcium content. The calcium content of mustard per100g is 294 mg, which is regarded as an excellent choice for dietary calcium supplement. People with calcium deficiency such as osteoporosis can eat more mustard.

The difference between mustard and kale

Differences of families and genera between mustard and kale

1. Mustard: Mustard is an annual or biennial herb in the plant kingdom, angiosperms, dicotyledons, Acanthaceae, Cruciferae, Brassica and Brassica.

2. Chinese kale: Chinese kale belongs to the plant kingdom, angiosperms, dicotyledonous plants, Araliaceae, Cruciferae, Brassica and Panicum.

Morphological differences between mustard and kale

1, Mustard: Mustard plants are 30 ~ 150 cm tall, often hairless, sometimes young stems and leaves have prickly hairs, which are frosty and spicy. The stems are erect and branched, and the basal leaves are oval to obovate. The lower leaves of the stems are small, the upper leaves of the stems are narrowly lanceolate, and the racemes are terminal, elongated after flowering, with yellow flowers and sepals.

2. Chinese kale: The Chinese kale plant is 0.5 ~ 1 m high, often 30 ~ 40 cm, hairless, frosty, with erect stems and branches. The basal leaves are oval, the cauline leaves are oval or round, the upper leaves of the stems are oblong, the racemes are long and erect, the flowers are white or yellowish, the sepals are lanceolate, the petals are oblong, the horns are angular and the seeds are convex.

Differences of producing areas between mustard and kale

1. Mustard: There is no distribution boundary in China. In addition to cold and arid areas, mustard is planted in eastern coastal provinces, Xinjiang Uygur Autonomous Region in the west, Sanya City in Hainan Province in the south and Mohe City in Heilongjiang Province in the north.

2. Chinese kale: Chinese kale is a nutritious vegetable. It has a long history of cultivation in China. The main producing areas are Guangdong, Guangxi, Fujian, Taiwan Province and other provinces, with a small amount of cultivation in coastal and northern suburbs.

How many kinds of mustard tuber are there? 3. How to pickle the whole mustard?

The method of pickling whole mustard 1.

1: You can prepare 30 Jin of fresh mustard, 5 Jin of salt and a pickle jar.

2. Clean the fresh mustard, then control the moisture, and then peel off the skin with a knife.

3. Soak the treated fresh mustard tuber in clear water for 24 hours, and then take it out to control the moisture.

4. Put the soaked fresh mustard in the pickle jar, sprinkle a layer of salt when it is full, then sprinkle a layer of mustard and sprinkle a layer of salt on it. Then put a heavy object on the mustard.

5: After pressing for four to five days, remove the heavy objects, add clear water and marinate directly. It takes about two to three months for the whole mustard to taste.

Method of pickling whole mustard II.

In some areas, people will pickle mustard with leaves. The specific method is to remove yellow leaves from mustard leaves, peel mustard bumps, cut into blocks, cut leaves and stems into sections, then put water in a pot, blanch them all in water, take them out, add appropriate amount of salt and pepper, mix well and put them in a warm place.

Mustard mustard tuber will ferment and filaments will appear when eaten. At this time, you can eat pickled pickles, which makes you feel sour and refreshing. So this pickle also has a name called choke.

Tender ginger tastes crisp, fresh but not spicy, and it is a common ingredient that many people like to eat most. She can eat it directly or after pickling. Today, I will introduce you to the correct formula and method of pickling tender ginger, so that you can master the pickling methods and skills of tender ginger. Those who like to eat tender ginger come to learn.

Correct formula and method of pickling tender ginger

Method one

1: When curing tender ginger, it is necessary to prepare 1 00g of white sugar and100g of white vinegar, in addition, it is necessary to prepare a proper amount of purified water and 50g of edible salt, and then prepare a proper amount of Luoshen flower and tender ginger1kg. Remove the red part from the prepared tender ginger, then wash it with clear water, put it in a cool and ventilated place, dry the water on its surface, and then cut it into pieces for later use.

2. Put a proper amount of edible salt into the cut tender ginger, mix well, then marinate and pour out the salt water. Then put the prepared pure water vinegar and white sugar into a pot to boil, and add a proper amount of dried Luoshen flower to cool down. The cooled soup is directly put into the processed tender ginger slices and then marinated for 24 hours. At this time, tender ginger can be eaten at any time.

Method 2

1: When pickling tender ginger, it is necessary to prepare ingredients such as fresh tender ginger, white vinegar, white sugar and edible salt, as well as sealed containers, preferably clean glass bottles or pickle jars. Wash the prepared fresh ginger, dry it, then coat it with edible salt, marinate it for 24 hours, and then dry it.

2. Put all the prepared sugar, pepper, aniseed and white vinegar into the pot, heat and boil, and turn off the fire to cool. Put the processed ingredients into a prepared container, add the cooked juice, seal the container, and pickle in a cool and ventilated place. Ten days later, the tender inside will be marinated.

The above introduces the correct formula and method of pickling tender ginger for everyone, so that everyone can know how to pickle tender ginger is the best, and everyone will want to eat it again in the future. When pickling tender ginger, make it yourself. I believe everyone can make delicious pickled ginger.