How to make mustard vermicelli delicious, the homely practice of wasabi vermicelli

1.Wash the spinach, blanch it in boiling water, remove the cold water, wring out the water and cut it into small pieces, and set aside.

2.Wash the carrots, cut them into shreds, blanch them in boiling water, remove the cold water, control the moisture, and set aside.

3.Put the vermicelli in boiling water and cook, remove and dry for later use.

4.Put an appropriate amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, monosodium glutamate), and stir well.

5.Put the spare spinach segments, shredded carrots and vermicelli into a container with a pinch of salt, stir well, put the prepared mustard in and stir well, and serve.

This dish is yellow, green and white, which is very pleasing to the eye, can increase appetite, and is also an excellent side dish for wine. Spinach is rich in nutrients, has an improving effect on iron deficiency anemia, can make people ruddy, radiant, is a good product for beauty; Carrots are also a rare nutritious delicacy, rich in carotene, often eaten can enhance the body's immunity, is conducive to health.

If you are willing to learn how to make these foods, I believe that when you are at home, you can easily complete these delicious foods, and the food you can make by yourself will also have better natural health and hygiene problems, which will help us avoid some details of the problem, and it can also bring a good effect.

Ingredients. 100 grams of vermicelli.

Seasoning. Salt.

2 grams. Soy sauce.

20 grams. Vinegar.

5 grams. Monosodium glutamate. 1 gram. Garlic.

2 grams. Sesame oil.

10 grams. Mustard.

5 grams. Chili oil.

20 grams. Sesame oil.

5 grams. Ginger ale.

2 grams. Shallots.

2 grams. The practice of wasabi vermicelli.

1.Wash the vermicelli with warm water, boil in a pot of boiling water for 3 5 minutes, then put it into a basket, drain the water, mix well with refined salt, and put it on a plate.

2.Mix white soy sauce, chili oil, sesame oil, monosodium glutamate, mustard juice, ginger ale, garlic paste, Sichuan pepper oil and vinegar and pour it into a plate with vermicelli, then sprinkle with chives.

3.Freeze in the refrigerator before eating.

First take an appropriate amount of mustard powder, and then brew it with hot water, be sure to use hot water, not too thin, because the dishes have to be other things at home, and then immediately cover with a lid, simmer for 3-5 minutes, OK. Wasabi powder is spicy, but it won't be as nasal choking as wasabi oil, so let's experiment with it.

Whether the taste of Weifang mustard chicken is authentic or not, the key is not the chicken and side dishes, but whether the mustard is authentic and whether the mustard juice is made correctly. Wasabi native to China and Japanese wasabi are both good at detoxifying the poison of fish and crabs, but the raw materials, taste and appearance are very different. China's mustard is made by grinding mustard seeds, which is yellow in color and is called yellow mustard; Japanese wasabi is made by grinding wasabi root.

It is green in color and is called green mustard. To make the mustard juice of mustard chicken, you must choose domestic yellow mustard, with yellow mustard seed mustard as the best choice, and the yellow mustard seed mustard produced in Dalian is the most pure, and the commonly used production methods are as follows:

1. Cool first and then heat method: first stir the mustard into a paste with an appropriate amount of cold water, then put it in the steamer and steam it for about 5 minutes, and then take it out.

2. Hot first and then cool method: first blanch the mustard with an appropriate amount of boiling water, stir evenly and let it stand for about 10 minutes, then add an appropriate amount of cool boiled water and mix thoroughly, and soak it for a period of time.

3. Blanching and simmering method: After blanching the mustard with an appropriate amount of boiling water and stirring evenly, cover the container tightly and put it in a warm place to simmer slightly. All three methods of making mustard juice are commonly used.

Mustard is a crushed powder of mustard seeds, which is better with more oil content and spicy taste, and is used to mix vegetables, which is an appetizing condiment. There are several ways to adjust the spicy mustard:

1.Mix the mustard with water and put it in the stove to roast, put it in the cage and steam it slightly, and the spicy flavor 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.

1. If you want to make mustard powder more delicious, you should use warm water to make a paste, and then leave it in a cool place for about two hours, and you can add some vinegar to it, which can accelerate the reaction of glucosis and make the spicy taste stronger. It tastes better when eaten immediately after the preparation.

2. Mustard powder is a powder formed by crushing mustard seeds, which has the characteristics of high oil content and heavy spiciness, and is a more common condiment in life.

3. If you want mustard powder to be delicious, first of all, we must use warm water to modulate, avoid directly using boiling water, add water to make a paste, and place it in a cool place for about 2 hours, and the time for hair preparation must be long, only in this way, the spicy taste of the finished product will be stronger.

4. Or you can add an appropriate amount of vinegar to it, which will promote the accelerated reaction of glucosinase, which is more conducive to the production of spicy taste. After mixing, it is best to eat it immediately, as leaving it for too long will inevitably lead to a lack of spicy taste and a weakening of the fragrance.

A lot of people usually complain about not feeling the taste when using mustard powder. This is because mustard powder contains substances such as glucosinoenzymes and glucosides, and the aroma is insufficient, and the flavor is also weak, so it is not as strong as the taste when stirred with light soy sauce. When using mustard powder, it should be fermented to turn glucosinosides into volatile mustard oil before it emits that pungent and spicy smell.

The method is to mix the mustard with warm water! Then add a little oil, salt, vinegar, sugar, stir well, put it in a high temperature place to ferment, 4-5 hours later, you can have a spicy taste, and eat.

Wasabi powder is widely used in seasonings, and meals are introduced in 2 dishes

1. Stir-fried shrimp with orchid mustard, raw materials: about 15 shrimps, one broccoli, mustard powder.

Method: Wash the broccoli, remove the roots, and break into small flowers. Boil the water in the pot and put some salt, put in the broccoli, boil for more than ten seconds, not too much water, just cover the broccoli.

In a pan where the oil is cooked, add the shrimp and quickly oil until cooked. It is better to remove the shrimp line for shrimp.

Stir-fry the broccoli after blanching, add a little salt, add a little water, and add some mustard powder at this time to enhance the anti-cancer effect.

Stir-fry for 1 minute and then remove from the pan.

2. Duck paw with mustard.

Method: Peel off the skin of the duck paw, cook it with boiling water, remove the bones and remove the tendons of the palm, cut off the wrist of the duck paw, and then cut the palm in half vertically, and yard it on the plate.

Remove the roots of the lettuce, wash it with water, sterilize it, cut it into centimeter-long pieces and stack them around the plate.

Mix the mustard, cool it, add refined salt, sesame oil, vinegar, stock, etc., mix well, and pour it on the duck paws.

1. Mustard powder is generally mixed into mustard to eat, to make mustard powder into mustard, first stir it into a paste with water and add an appropriate amount of white vinegar to steam in a pot for a period of time, and then mix it with a thickener dissolved in water, sugar, and salt.

2. If you want to eat mustard powder, you generally have to mix it into mustard sauce first, and then use this mustard paste as a dipping sauce or seasoning to eat.

3. To make mustard into mustard paste, first use twice the amount of warm boiled water to make a paste, and add a little white vinegar to adjust its pH value, and then you can put it into the steamer to steam for a while.

4. Next, we need to dissolve the thickener, sugar, and salt in water, and stir them well with the steamed mustard paste. Finally, they are sterilized in a bottle and then stored when they have cooled down.