What is mustard and what kind of plant is mustard?

The main ingredient of mustard is horseradish, horseradish is a rare green plant, containing natural glucoside, glucoside in contact with water under a certain temperature, acidity and the action of glucosinase enzyme enzymatic melon, the generation of bactericidal and antibacterial functional factor allyl isothiocyanate. Allyl isothiocyanate can effectively kill and resist bacterial infection, inhibit its growth and reproduction, and have a strong killing effect on various bacteria in seafood products, which can kill cholera bacteria. Eating regularly is not harmful to the human body, but don't overdo it, too much of the best things will be counterproductive.

You asked in the phone ** channel, did you ask the green mustard detective: This is a French film full of flavor, but the name is a Japanese name wasabi, probably because the director considered that he gave too few scenes to the Japanese in the film, so he gave the film a Japanese name, first, to take care of the mood, and secondly, to have a good box office in Japan. The word wasabi means wasabi in Chinese, and it can be used to make wasabi, which is an indispensable condiment to Japanese meals and an excellent condiment to Chinese dishes such as Cantonese dim sum, hot pot, and seafood salad.

Therefore, Hong Kong translated the title of this film as "Green Mustard Detective", which is really interesting, from the name, we can already smell that the character of the criminal police in this story may be a little "rushing" like mustard.

Mustard plant category.

Green mustard, that is, nepeta, has many aliases, such as red membranaceus, Siberian red membranaceus, sour pulp, etc. It is a perennial plant of the genus Nepeta in the Lamiaceae family.

The role of mustard.

The main ingredient in green mustard greens is horseradish. Horseradish is a rare green plant that contains naturally occurring glucosinolols. The glucosinolates in this substance meet with water, and under certain simple temperature and acidity conditions, it will have an enzymatic effect on melons and generate allyl isothiocyanate, a bactericidal and antibacterial functional factor.

Allyl isothiocyanate has a good bactericidal effect, can inhibit the growth and reproduction of bacteria, has a strong lethality to various bacteria in seafood, and can kill cholera bacteria. So many people eat seafood and see mustard sauce next to it.

Where mustard grows.

Nepeta is highly adaptable. It prefers full light and grows in warm, moist environments. Strong adaptability to soil.

Generally, it can be planted in deep, fertile and loose soil, but it is advisable to plant in the hot and rainy season. Short-term accumulation of water can lead to death. Mustard is found in central and southern Europe, and wild varieties are found in Japan, the Americas and southern Africa via Afghanistan to the east.

China is mainly produced in Xinjiang, Gansu, Shaanxi and other places.

The appearance of mustard and **.

Green mustard is a perennial plant. The stems are stout, lignified at the base, nearly quadrangular, blunt at the top, with shallow furrows, pubescent and branched. Its height is 40-150 cm, the leaves are elliptical to triangular heart-shaped, the anterior end is obtuse-pointed, and the base is generally heart-shaped to truncated.

Categories: Life >> Food Cooking.

Analysis: The raw material used to make wasabi is wasabi.

Wasabi, also known as wasabi, is a perennial herb of the cruciferous family wasabi, native to Japan, is a vegetable and medicinal plant with high economic value, is a must-have for Japanese meals, wasabi contains ingredients that can prevent tooth decay, and also have a certain effect on preventing cancer, preventing blood clots, and asthma. It can promote appetite, help digestion, assist in the stability of intestinal vitamin C, have strong bactericidal power, kill cholera bacteria, prevent food poisoning, and resist food mold. Wasabi also has dietary therapeutic effects such as diaphoresis, diuretic, detoxification, and blood clearing, increasing appetite and promoting blood circulation.

The Japanese grind the rhizome into a sauce with a bright green color and a strong spicy flavor, and is used as a condiment for eating sashimi, sushi, and soba noodles, as well as a processed ingredient for the seafood condiment wasabi. It has the effect of strong sterilization and killing parasites in the digestive system, as well as promoting the digestion of starchy foods and stabilizing vitamin C in the stomach and intestines. In addition to rhizomes used as condiments such as sashimi, sushi and wasabi noodles, petioles and tillers can be used directly as fresh vegetables, such as cut into segments and marinated in sauce, sake lees, vinegar, etc., which have a unique flavor.

Wasabi paste or juice wrapped in gauze and applied to the affected area can also relieve neuropathic pain. Its health care and medicinal functions have also received increasing international attention, and the range of consumption has been expanding.

Wasabi grows wild in the cold, damp mountain valleys of Japan and China. Artificial cultivation began in Japan 350 years ago, and it is also widely cultivated in Taiwan Province of China. However, wasabi production has strong regional characteristics, which requires special ecological and environmental conditions, and has strict requirements for natural conditions such as climate, water source, and soil.

Mustard greens, also known as cover vegetables, belong to the cruciferous family, is a famous specialty vegetable in China, is an annual herb, its leaves are broadly ovate or obovate, the stems and leaves are long with prickly hairs at the seedling stage, and the edge of the leaves shows a notched or tooth shape. It blooms from March to May every year, the flowers are obovate, and the seeds are spherical in May and June.

Mustard is a well-known specialty vegetable in China, is a commonly used vegetable cultivated throughout the country, mostly distributed in the provinces south of the Yangtze River, except for the alpine and arid areas, there is no distribution boundary in China, east to the coastal provinces, west to Xinjiang Uygur Autonomous Region, south to Sanya City, Hainan Province, north to Mohe City, Heilongjiang Province, from the middle and lower reaches of the Yangtze River Plain to the Qinghai-Tibet Plateau have mustard cultivation.

Mustard likes a cold and humid environment, avoids heat and drought, is not resistant to frost, needs strong light conditions, and needs low temperature vernalization and long hunger and sunshine conditions for pregnant buds, sprouts, flowering and fruiting. Autumn sowing is the main part of the northern and southern parts of China, the Yangtze River basin and southwest and south China are harvested in winter or the next spring, and the north is harvested before frost. If it is a leafy mustard for consumption as a young plantlet, it can be sown in spring or summer in the south.

In the suitable temperature range, the higher the temperature, the faster the growth, the shorter the growth period, and vice versa, the slower the growth. Mustard is not very strict on soil conditions, but it is suitable for planting in the medium and limb loam soil with fertile soil, deep soil layer, good irrigation and drainage conditions, sufficient sunlight, good permeability, water and fertilizer retention.

Mustard greens are rich in vitamin A, vitamin B group, vitamin C and vitamin D, and contain a large amount of ascorbic acid, which is a very active reducing substance, which participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and has the effect of refreshing the brain and relieving fatigue. The seed grinding is called mustard, which is a seasoning. The oil that is squeezed out is called mustard oil.