Mustard, is a common condiment, spicy strong, can stimulate the oral mucosa, the secretion of gastric juice, let people increase appetite, in the countryside banquet, there is a cold mix powder skin, crystal clear, smooth taste, when this dish on the table, smart friends will be from the side of the sandwich to eat, the middle added mustard, spicy people's nose tendons, tears can flow down in an instant, feel the nose through, that feeling can not forget for a lifetime, girls basically dare not eat.
Mustard, is made of mature mustard seeds, after grinding processing, made of a condiment, a plate of cold vegetables, just need to put a little, the spicy taste immediately floated out, like to eat pepper people, eat not accustomed to mustard, compared to spicy, mustard oil is gentle choking, as long as which second, breathing is not adjusted well, the tears immediately rushed, summed up a small skill of eating mustard, inhale with the nose, exhale with the mouth, so adjusted, will not be choked.
The history of wasabi, the earliest in the court has been used, and later introduced to Japan, because the Japanese marine fishery is more developed, there is a habit of eating raw fish fillets, there are some seafood sashimi what, very popular, slowly turned into a must-have condiment, mustard can synthesize fishy taste, if you eat salmon fillets, there is no mustard collocation, it will be very greasy.
Mustard seeds
China's mustard and Japan are still different, first of all, our domestic, is a kind of yellow mustard, it is ground with mustard seeds, the taste needs to be made, the method is not difficult, but it requires some patience, after processing, its strong aroma will be sprayed.
Yellow mustard
The other is green mustard, also called green mustard, passed over from Europe, with a water on the line, it is the use of horse radish as an ingredient, after adding pigment is green, just like toothpaste, the color is a little green scary, its spicy is stronger than yellow mustard, and there is a unique aroma, Song Xiaobao performance of eating horseradish, is this, spicy aroma, there is a strong stimulation to the tongue, the taste is unique, the average person really "enjoys" can not.
Green mustard
Let's talk about Japan, in fact, he is not called wasabi, it is made of wasabi root, also called wasabi sauce, in authentic Japanese restaurants, and high-end restaurants will appear, the taste is relatively fragrant, there is no too strong smell, but the price is expensive, can only be eaten freshly, not easy to preserve, is also its big drawback.
Wasabi root
There is also a liquid mustard oil, is the yellow mustard seed after distillation of the mustard essence, this spicy strong taste is not a joke, there are some dead Internet celebrities, in order to attract attention, actually drank a whole bottle of mustard oil, the consequences can be imagined, caused great damage to the body.
When it comes to wasabi, many people will think of green, in fact, it is fake mustard, the earliest is the Japanese eat sashimi, need a lot of wasabi root to meet the needs of wasabi sauce, the country's productivity is insufficient, only through imports, so some people use wasabi 'relatives", called horseradish to impersonate, after dyeing, almost exactly the same.
Mustard in the traditional sense, only a yellow color in China, made of mustard seeds, it is not spicy itself, it is reacted by fermentation, a large number of spicy smells appear, from the Stone Age, there are people eating mustard, sashimi and mustard are eaten together, not easy to get sick, but also to prevent tooth decay, sweating and detoxification effect.
Now the market is popular green mustard, that is, green mustard, strictly speaking, this is a kind of "fake", but because the price is cheap, spicy enough, most of the consumers prefer, extrusion is a green paste, overall giving people a sense of freshness.
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