What can you do with mustard and what is wasabi made of?

1. Eat sashimi, seafood and other seasonings and dip them on a plate. 2. Make the simplest cold dish "Three shreds of mustard" Shredded carrots and lettuce (or cucumbers) (drown them with a little salt to squeeze out the water), fine vermicelli (boiled and put them in cold boiled water to remove them) Put the three shreds on a plate. Add monosodium glutamate, green onion, ginger, garlic, soy sauce, vinegar and mustard and mix well.

3. Shredded mustard belly Shred the cooked pork belly and put it on a plate. Mix mustard, soy sauce, vinegar, salt, monosodium glutamate, and sesame oil into the belly silk plate.

What are the raw materials used to make wasabi? I didn't understand until I read it!

There are generally two types of mustard: green mustard and yellow mustard. Green mustard is made from the root of wasabi, and yellow mustard is made from the seeds of mustard greens.

Yellow mustard originated in China and is made by grinding mustard seeds. A long history. It has been eaten in the imperial court since the Zhou Dynasty and has been used as a natural herb since ancient times before being introduced to Japan. Because Japan is an island country, there are many people who eat seafood, so it has developed in Japan.

Green wasabi is one of the important seasonings in Japanese cuisine, and wasabi is commonly used in sashimi and sushi. The root of wasabi is usually ground and then seasoned. Freshly ground mustard is sticky, giving off a fresh smell and a spicy taste.

Actually, mustard.

It is divided into two kinds, one is that China's yellow mustard originates from our country, which is made by grinding the seeds of mustard greens, which is yellow and slightly bitter, and is a common spicy seasoning, mostly used in cold vegetables. In addition to seasoning, folk also use yellow mustard to take vomiting, subumbilical colic, and external application of arthritis.

One is that green wasabi originates from Japan, is made of ground wasabi or horseradish, has a green color, its spicy smell is stronger than that of yellow wasabi, and has a unique aroma, which is mostly used in Japanese cuisine.

Preparation: Mustard can be splashed with boiling water. Stir well and soak the wasabi container in cold water!

Spicy and spicy nose drill after cooling! 2.Mustard can also be splashed with cold water.

After stirring well, put the wasabi container in the steamer and steam for 10 minutes before cooling! 3.If it is in the north or other areas where the stove is used for heating in winter, the mustard can also be splashed with cool water.

After stirring well, place the wasabi container on the stovetop (next to the stove) and bake and heat. Let it cool again! 4.

When the wasabi is poured with cold water, stir well, heat the container in the microwave and let it cool!

There are generally two types of mustard: green mustard and yellow mustard.

Yellow mustard originated in China, is the seed of mustard grinding, is the real mustard, English called mustard. Freshly ground mustard has a light green color, sticky texture, and gives off a fresh smell and a spicy taste.

Green mustard (wasabi) originated in Europe and is made from horseradish (carrot) and has a green color when pigments are added.

The Japanese wasabi that is often said in Japanese cuisine is not the real wasabi, it comes from wasabi, and the English name is "wasabia japonica", which is real"wasabi”。However, wasabi and mustard greens are cousins, so the taste is similar, and it is difficult to distribute if it is not eaten often, and the two are often confused.

The mustard is grown, pressed into noodles and simmered in hot water [who doesn't want more].

A powdered seasoning from the mature seeds of mustard greens.

A spice.

Hot pot cold dishes can be seasoned.

1. A condiment.

2. Internet terminology: so.

3. Internet term: loneliness.

There is no raw material, and I have made it myself. Not out.

Mustard is a grinding, the end of a vegetable is milled and powdered to adjust mustard.

is a spice that has a spicy taste. In the north, it is mostly used for mutton seasoning.

It's green, spicy, fishy, choking, bitter.

Tongue meat with spicy and strong tone pickled mustard sand thorn, one, with spicy into the end and fill the end of the powder mustard to grind the taste of tears, some cooked fragrant taro mustard can be born strong mustard products beautiful grinding wet seeds after the spicy have a single use or spray foreign fish are strong stains. Stirred vegetable road. There is a strong bitter taste with the end of the West is more than that, with mustard.

Pumping, the thorny vegetables have the spicy to the thorn species, and the flavor of the vegetables can be sliced, which is called micro-work. One of the bubble powder, when mixing, when the powder mustard is excited, the mouth is wowed, urging pulling, feeling, and smelling fragrant to the mountain.

Wasabi is a condiment that tastes very strong.

The preparation of mustard is as follows:Ingredients: 300 grams of mustard greens, 3 chili peppers, 20 grams of salad oil.

Step 1<>

First of all, choose high-quality mustard vegetables, take an appropriate amount and soak them in water for 10 minutes, wash them and cut them into small pieces.

Step 2<>

Put an appropriate amount of salad oil in the pan and cook it over medium heat until it is 80% hot.

Step 3<>

Put the chopped mustard greens in a pan and stir-fry twice.

Step 4<>

Add an appropriate amount of five-spice powder, sweet oil, then add an appropriate amount of boiling water, cover and cook for 10 minutes.

Step 5<>

Add the chopped chili peppers and stir-fry evenly.

Step 6<>

Finally, put an appropriate amount of chicken essence, stir-fry evenly, and then put it on a plate and serve.

1. Mustard is a biennial herbaceous plant of the cruciferous family, which is a special vegetable in China, mustard can also be called horseradish, kohlrabi, etc., mustard can not be made into mustard, but the seeds of mustard can be made into mustard.

2. Mustard, also known as mustard seeds, mustard powder, is the mustard seeds ground into powder, and then added with vinegar, water or wine to make it is our common mustard paste, mustard seeds ground mustard is generally yellow, also known as yellow mustard.

3 Mustard vegetables three types of seeds, including white and yellow mustard seeds, brown mustard seeds, and black mustard seeds, can be used to make mustard, and the color of mustard paste is the same as the color of the seeds, while green mustard is not made from mustard seeds.

4 sashimi dipped in wasabi this way of eating is becoming more and more popular, it is worth noting that the wasabi from Japan and our Chinese wasabi are two completely different things, and mustard has nothing to do with mustard at all, China's local wasabi is made of mustard seeds, but Japanese wasabi is wasabi root ground into fine mud, green, and green wasabi, its spicy taste is stronger than yellow mustard.

Method. 1. The method of mustard powder is to mix the mustard powder with warm boiled water, then add oil, salt, sugar, vinegar and other condiments, stir well into a paste, and place it at a temperature of about 40 for 2 3 hours, and the glucosinase will hydrolyze the mustanine into volatile oil with a spicy smell.

When making mustard paste, some condiments can be appropriately added, mainly to use the sanitizing effect of flavor to relieve its bitter taste, make it taste moderate and not dry, enhance taste and freshness, and play a role in boosting hair.

Method 2, 1, the mustard is mixed with water and put in the stove to bake, put it in the cage and steam it slightly, and the spicy taste can come out.

2. When the mustard is mixed, rinse it with boiling water and mix well, cover it, and put it in a cool place for a few hours, which can also produce a spicy taste.

3. After the mustard is washed with boiling water, it is slightly cool, prick a few holes with chopsticks, pour some boiling water on it, take the mustard as the degree, and then put it next to the stove, cover it, about 6-8 hours, and then pour out the boiling water on the floating surface. Mix mustard and serve. If you can add some sugar, sesame oil, etc., and mix thoroughly, the taste will be better.

In Western food, vinegar essence (white vinegar), refined salt, sugar, lettuce oil, and white pepper are added to the prepared mustard, stirred vigorously, and after being covered and chilled in the refrigerator, it becomes "mustard Shaoji", which has a unique flavor.

Method 3, 1, take 1 water cup, first scald the cup with 80 hot water. Put mustard in a cup, pour in about 80 boiling water to dissolve the mustard, and mix thoroughly. Covered, Yu's stew out the fragrance.

2. Adjust mustard with warm boiled water, add a little sesame oil, vinegar, sugar, and salt, mix well, put it for 2 hours, and then you can mix it, if you use mustard oil, you should first use a small spoon of sesame paste to dissolve it with a little water, add the teasing seasoning, put in mustard oil and mix thoroughly, and pour it on the raw materials to mix.

There are many ways to make wasabi, it can be used to mix cold powder, make sushi, etc. For example, we can add water to the mustard powder, then put it in a pot to steam, then add seasonings, and finally mix it with the cold powder. You can also squeeze a little wasabi between the sushi rice and the fish and shrimp.

There are many ways to make wasabi, it can be used to mix jelly, soybeans, it can also be used to make sushi, or it can be simply used as a dipping sauce. If you want to mix the cold powder with mustard, you need to add water to the mustard powder, then put it in a pot and steam it, then add seasonings and finally mix it with the cold powder.

If you want to use wasabi to make sushi, you can first knead the rice under the sushi, then squeeze a little wasabi on top of the rice, and finally cover the wasabi with shrimp, fish and other ingredients.

Finally, we can also eat things like sashimi or squid rings with wasabi directly, which is also a relatively common way to eat wasabi. It should be noted that the taste of wasabi is relatively strong, so if it is the first time you eat wasabi, it is best not to eat too much in one bite.

1. Ingredients: appropriate amount of mustard powder.

2. Accessories: appropriate amount of vermicelli, appropriate amount of carrot, appropriate amount of spinach.

3. Ingredients: appropriate amount of refined salt, appropriate amount of light soy sauce, appropriate amount of sesame oil.

4. Soak the vermicelli in water for about 2 hours.

5. Take a clean small bowl, pour in two tablespoons of mustard powder, pour in boiling water and make a paste.

6. Cover a small bowl with mustard paste and simmer for 30 minutes.

7. Wash the spinach and rub the carrots into fine strips.

8. Pour water into the pot, boil until bubbling, then put in the soft vermicelli, blanch until the color is translucent, and then take it out into the water basin.

9. Blanch the net spinach and remove it, drain the water and set aside.

10. Cut the vermicelli into appropriate sections and put it in a clean large bowl with spinach and shredded carrots, and add a tablespoon of light soy sauce.

11. Sprinkle with a little refined salt.

12. Pour in two tablespoons of simmered mustard paste and mix well.

13. Add sesame oil and mix well.