<h1 class="pgc-h-arrow-right" > mustard flavor type
The taste type of mustard is still relatively small, after all, most people are not particularly receptive to the taste of mustard. </h1>
Wasabi is divided into green wasabi and yellow wasabi, green wasabi originated in Japan, wasabi, green, its spicy smell is stronger than yellow wasabi, and has a unique aroma, mostly used in Japanese cuisine. Green mustard taste slightly bitter, spicy aromatic, has a strong stimulation of the mouth and tongue, the taste is very unique, mustard powder after wetting there is an aroma spray, with tear-inducing strong irritating spicy taste, spicy tears DC, the sense of taste, smell have a strong stimulating effect, the use needs attention. Mustard can be used as a condiment for kimchi, pickled raw meat or salads, or as a dip with soy sauce for sashimi or other sushi.
The yellow mustard originated in China, is made of mustard seeds ground, the color is yellow, the taste is slightly bitter, is a relatively common spicy seasoning, mostly used in cold mixed vegetables. The main reason for choking the nose in mustard isabi is isothiocyanate.
Mustard flavor type characteristics:
Flavor characteristics: mustard spicy, salty and sour
Seasoning ingredients: salt, soy sauce, mustard paste, sesame oil, monosodium glutamate, vinegar.
Seasoning principle: fine salt determines the basic saltiness; Soy sauce is fresh, color-enhancing, flavoring, and adds saltiness, and vinegar together dissolves MONOS glutamate and vinegar. Dissolve refined salt, monosodium glutamate; Vinegar embodies slight acidity, removes odor, and dissolves grease; Sesame oil increases fragrance and removes differences, increases lipid moistness, but cannot suppress the taste of mustard and highlight the taste of mustard; MSG highlights the umami taste; Mustard paste (mustard paste) highlights the spicy smell.
Seasoning method: Put the salt, soy sauce, vinegar and MSG into the seasoning bowl and dissolve it evenly, add mustard paste (mustard paste) to mix well, and drizzle into sesame oil.
Application: This taste is relatively light, salty, sour, fresh, fragrant, flushed at the same time, refreshing and greasy, quite flavorful. It is suitable for spring and summer, especially as a seasoning for sake dishes. It is more suitable for combining with other compound flavors, and it is generally advisable to accompany the raw materials with its own delicious taste.
Precautions: Mustard paste should be prepared and used now, as far as possible before eating the effect is good. When using mustard paste, you can use no vinegar, just reflect the salty and fresh taste. Sometimes you can add cold chicken juice as appropriate to adjust the color of the sauce.
<h1 class= "pgc-h-arrow-right" > representative dishes: mustard duck palm, mustard spring roll,</h1>
Mustard duck paws are selected from the best duck paws, supplemented by a variety of flavors, and the color is orange and yellow, spicy and fresh. Yellow mustard is a Western spice with a delicate yellow color and a harmonious taste, and is blended with spicy Japanese mustard and salad dressing, which complements each other and makes it a rookie on the table. Features: Spicy and crispy, tender and delicious.
< h1 class="pgc-h-arrow-right" > mustard duck palm practice</h1>
Ingredients: duck palm 150g
Seasoning: 3g salt, 5g soy sauce, 3g sugar, 5g vinegar, 15g mustard oil, 5g sesame oil, 1g monosodium glutamate, 5g ginger, 10g green onion, 15g cooking wine
Seasoning Method:
1, duck palm to exhaust the skin, toe tip after washing, put into the pot, add water, heat and cook until the duck palm six ripe fish out, soak in hot water, use a knife from the back of the duck palm into the knife, remove the metacarpal bone, tear off the palm tendon, and then put the boneless duck paw in the base bowl, add fresh soup, cooking wine, ginger slices, green onion segments, basket and steam for about 15 minutes to take out and cool for use.
2, the fine salt, soy sauce, vinegar, sugar, MONOSG into the seasoning bowl to mix well, and then add mustard oil, sesame oil, etc. into the mustard flavor juice, mustard oil spicy strong, can stimulate the secretion of saliva and gastric juice, has an appetizing effect, can enhance appetite.
3: Place the duck paws in a concave dish, arrange the duck palms up neatly, and then pour the mustard juice on the duck paws.
Precautions
1. Master the heat of boiled duck palm and steamed duck palm to keep the duck palm tender and crisp taste.
2. When removing the bones of the duck paw, ensure that the shape of the duck paw is complete.
3. This dish is spicy and crispy, tender and delicious. The amount of mustard oil used can vary depending on the preferences of the diners, or you can switch to spicy mustard paste and stir it directly.
<h1 class="pgc-h-arrow-right" > encyclopedia</h1>
Duck paws are rich in collagen, which is equivalent to the nutritional quality of bear paws of the same quality. The palm is the basic organ of movement, with many tendons, thick skin, and no flesh. More tendons are chewy, thick skin contains soup, and less meat is easy to taste. From a nutritional point of view, duck palm contains more protein, low sugar, less fat, so it can be called an excellent weight loss food.
Mustard, spicy heat and non-toxic, has the effect of dissipating cold in warm, tongli five viscera, diaphragm appetizer, can benefit the nine tips, stomach digestion and so on. The spicy taste of mustard can stimulate the secretion of saliva and gastric juice, has appetizing effect, and can enhance people's appetite. It also has a detoxification function, which can solve the poison of fish and crabs, so raw foods such as salmon are often accompanied by mustard.
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Mustard duck palm, crispy crying nose ¥19.8 purchase