Introduction to the origin of the foam and how to eat it. How to make the foam juice delicious, plea

Commonly known as: wasabi, sawa wasabi, wasabi.

Scientific name: Wasabia japonica matsumura

Subject: Cruciferous.

Origin: Japan.

Wasabi (sawa wasabi) is native to Japan and has been used as a natural herb since ancient times. Wasabi is now one of the important seasonings in Japanese cuisine, and wasabi is especially commonly used in soba, sashimi, and sushi. Usually we grind the root of the mustard and make it into a seasoning.

Freshly ground mustard is light green in color, sticky, and gives off a fresh smell and a spicy taste.

Sashimi must be eaten with wasabi, which is an invention of the Japanese who love to eat raw. In recent years, Japanese cuisine has become very popular in Japan, but many people are not very clear about the role of wasabi. In fact, wasabi is as common in Japanese families as soy sauce and vinegar, which are essential for Chinese, and there are many other ways to eat it besides sashimi.

Green mustard and yellow mustard have their own uses.

Most of the wasabi eaten by Chinese is green, and in Japan, in addition to this ordinary green mustard, there is also a yellow mustard, and the functions of the two are different. Generally speaking, green wasabi has a spicy taste and is used to eat sashimi; Yellow wasabi has a soft taste, so it is very versatile, and can be put in a little bit of boiled and stewed dishes, and even when eating fried noodles and meat buns, some people also have to spread yellow mustard.

The raw material for making green mustard is a plant that grows in mountains called wasabi. Its roots and stems can be used to make mustard powder. The raw material of yellow wasabi is spicy mustard vegetables, and its leaves are used exclusively to make wasabi powder and mustard pulp.

It has a strong bactericidal effect.

Japanese people pay attention to the freshness of wasabi, and the fresher the wasabi, the higher the **. When you eat sashimi at a high-end Japanese restaurant, the waiter will put a small piece of wasabi stalk next to the sashimi you want, and then take it to the kitchen to grind it into wasabi powder and eat it freshly called "raw wasabi". However, the average Japanese household still eats tubular wasabi paste.

Just as some people in Japan can't do without garlic in their diet, wasabi is also indispensable in Japanese life. One is because of the eating habits, and the other is because it has a bactericidal effect. Nutrition experts point out that the reason why wasabi is paired with sashimi is because the bactericidal ingredients contained in wasabi can kill bacteria such as coliform bacteria and Staphylococcus flavus, and inhibit the growth of mold and other toxic bacteria in food.

In addition, according to the Japan Institute of Food and Nutrition, wasabi can also inhibit the activity of substances that cause cancer and the activity of acidifying enzymes in the liver. At present, some antimicrobials have added mustard to them.

Wasabi soy sauce is popular.

In terms of taste, wasabi and soy sauce are the "best pairs". In Japan, there are special ones that sell "wasabi soy sauce", which is not only convenient to use, but also has more opportunities to use: lettuce salad, hot pot seasoning, tofu ......In short, as long as it needs to be seasoned, you can put it in.

In addition to soy sauce, nutrition experts also recommend dripping lemon juice when mixing wasabi, as its sweet and sour flavor can relieve the pungency of wasabi. However, they reminded pregnant women and people with stomach and eye problems to eat less mustard.

Pregnant women and people with stomach problems and eye diseases should eat less mustard.

The medicine of the motherland believes that gastrodia is sweet in taste, flat in nature, and enters the liver meridian. It has the effect of calming the wind and calming the rest. It can be used for dizziness, dark eyes, headache, limb numbness, hemiplegia, children's convulsions, epilepsy and other diseases.

"The Meaning of Medicine" believes that gastrodia "nourishes the liver and nourishes the gallbladder, and is a miracle medicine for fixing the wind". Therefore, patients with dry mouth, dry throat, stool, dizziness, blood deficiency, headache and windlessness should not take gastrodia.

Modern scientific analysis has shown that gastrodia contains gastrodin, vanillaldehyde, succinic acid, sitosterol, vitamin A-like substances, glycosides, alkaloids, mucilage and gastrodia polysaccharides. Among them, gastrodin and gastrodia polysaccharides are its main components. Gastrodin (gastrodin) and gastroside have been synthesized.

This provides favorable conditions for expanding the drug resources of gastrodia and alleviating its shortage. Gastrodia has the effect of flattening the liver and quenching wind, and has the best effect on hypertension, in addition to the following pharmacological effects:

1. Immune effect: According to experiments, gastrodia polysaccharides can significantly increase the weight of the thymus. Enhance the phagocytic function of peritoneal macrophages and improve the immune function of cells.

2. Gastrodia gastrodia injection can significantly increase myocardial trophic blood flow and cerebral blood flow, improve the ability of animals to withstand low-pressure hypoxia, and prolong the survival time of animals in low-pressure chambers.

3. Gastrodia decoction and vanillaldehyde have anticonvulsant effect and can effectively stop epileptiform seizures.

4. It has obvious sedative effect, which can strengthen the effect of sedative-hypnotic drugs such as barbiturate sodium.

5. Gastrodia injection has a certain analgesic effect and lasts for a long time.

1. Gastrodia wine: 60 grams of gastrodia tablets, hyssop, aconite, and eucommia. At the end of the joint research, it was packed in a raw silk bag and soaked in a bucket of five liters of good wine for 7 days. Drink 1 cup at a time.

2. Treatment of migraine, swollen eyes, pain and dimness, head spinning, sit-up can't: 30 grams of gastrodia, aconite (cannon, peeling), Banxia (soup washed 7 times) 20 grams each, nepeta, Chuanxiong, wood fragrance 15 grams each, cinnamon 1 gram, on the seven flavors of the finely ground powder, add frankincense and even, dripping water for pills such as sycamore. Take 5 pills each time, gradually increase to 10 pills, and mix with tea, 3 times a day.

3. Gastrodia fish head tofu soup: take 800-1000 grams of fathead fish and wash and slice, 500 grams of tofu, 15-20 grams of gastrodia slices, add ginger, green onions, salt, meat oil, etc., and cook the soup in a casserole until milky white. It can calm the liver and relieve dizziness and strengthen the brain.

Mustard juice can be added with soy sauce, oil consumption, sesame oil to make salty. You can also add sugar and vinegar to make it sweet.

"Jiemo" is a commonly used and indispensable seasoning in Western food, and it is the foam of the Japanese "Jielan" (a kind of sparse dish), which is mainly used to remove fish.

【Preparation of spinach with meat foam】

Step 1Wash and blanch the spinach.

2.Finely chop the green onion.

3.Minced meat to taste.

4.Fry the eggs and set aside.

5.Put oil in the wok and stir-fry the minced meat.

6.Add an appropriate amount of chopped green onion.

7.Add the eggs.

8.Add an appropriate amount of oyster sauce, light soy sauce, five-spice powder, and stir-fry.

9.Add an appropriate amount of water starch and simmer over low heat for a while.

10.Squeeze out the spinach and clump it into a clump and place it on a plate.

11.The minced meat is surrounded by spinach, and when eating, the spinach can be dipped in minced meat and eatenTips: Blanch the spinach and put a little salt to ensure that the color is verdant.

It depends on how you pickle it, the pickled ones are so crisp and slightly bitter. If the stain is not good, you will wait to be thrown in the trash.

Yes, but your taste is quite special.

Yes, but it tastes special.