My stomach is not very good, there are several erosions on the surface, often eat spicy or drink a little wine, will have stomach pain and diarrhea. But my taste is heavy, so I often prepare some compound spices, and when I cook simple every day, it is convenient and practical, and I can no longer go to great lengths to deceive my own taste sense of peace. The usual ones are the column sauce and yellow mustard.
Let's not talk about the column sauce. Yellow mustard is also spicy, but I don't have stomach pain, and as long as the force "slips" from the nose to the door of the brain, it seems to be very satisfied, mainly because there is no time to take care of other feelings, and I feel very good.
In my mind, mustard refers specifically to "yellow mustard" - the end of mustard seeds originating in China, which is "mustard". The so-called green mustard, but a name, nothing more than wasabi or horseradish, and "mustard" has nothing to do, which can mention "mustard"? Mustard, wasabi and horseradish are really relatives, all of which are cruciferous, but their relatives are a little far behind in all aspects, and if they don't say anything, others don't know that they are relatives, such as radishes, cauliflower and what are also their relatives.
Yellow wasabi uses the seeds of mustard, wasabi-type green mustard uses the stem of wasabi, but the part is relatively low, also called rhizome, and horseradish-type green mustard uses the root of horseradish. When I was young, yellow mustard was generally used as a dip for cold dishes, and meat was available. The material is simple, but it must be done in advance, because it is "sent". The so-called "hair", through the heat to let the mustard release spicy, go all out and leave an aftertaste. Our family does not allow hot water, we must stir the mustard powder into a bowl of thick paste, and then put it on the stove near the fire, and then buckle a steel bowl upside down on it, and wait for it to grow. But the temperature can not be too high, "cover" a moment to feel almost, then move away, but also keep the temperature, otherwise the mouth will be bitter. Winter takes longer, but after having heating, it is not troublesome to put the heating directly on it.
The good mustard is generally used directly, and sometimes it is mixed with salt and sesame oil before use. Unfortunately, what I have now is not this kind of thing. Chinese mustard sauce must be available, and mustard powder is not very common in supermarkets. I had "American mustard" American mustard, which was the aftermath of being forced to eat it in Angliel with Italian cheese dumplings dipped in American mustard in Los Angeles. In fact, there are several kinds of mustard in the United States, but it is generally said that "American mustard" refers specifically to American yellow mustard. The taste is quite different from Chinese mustard sauce, but it is still made of mustard seeds. American yellow mustard sauce is very spicy, and the spicy personality is evaporated by compounding other seasonings and heating them at high temperatures. Usually it is mustard with turmeric, red bell pepper, white vinegar, garlic paste, sea salt, water boiled, let cool can be used, stored for a few months is not a big problem. They also found the problem of mustard returning to bitterness, and asked that the mustard seeds should be soaked in cold water for 24 hours before beating the mustard, and then the water should be poured out before crushing.
There is also honey mustard in the United States, that is, yellow mustard sauce 1:1 with honey and mixed well, I think it is even worse, only suitable for young children and more contrived women. The white moonlight in my heart will always be Chinese mustard, and American mustard is just a shadow of it. But many times, you have to understand that a man's white moonlight is often not because it is difficult to get, but because he is too lazy to play a deep and unspeakable persona.