Effects of external application of mustard

Many people think that mustard is mainly used for eating, and it will cause a burning sensation when it gets on the skin. In fact, mustard can also be used for external application. Mix mustard with warm water and apply it to the affected area. It can reduce temperature, reduce inflammation, and reduce fever. So if an adult has pneumonia and a fever, they can do this as long as the temperature is not higher than 39 degrees to try to reduce the fever.

Ingredients : Mustard noodles

Usage: Add appropriate amount of mustard powder to a paste with warm water, spread it on gauze, and apply it twice a day in the morning and afternoon. Apply it on the front chest and lung area for the first time. Cover it with a towel to prevent the spicy smell from stinging your eyes. Apply it for 40 minutes and then remove it. Apply it on the back for the second time, using the same method as above and for 40 minutes. This proven prescription can quickly reduce fever and inflammation caused by pneumonia.

How to eat

Precautions

Add it in moderation when cooking, and be careful not to put too much at one time to avoid causing physical discomfort. Eating too much can damage your stomach.

Storage Method

Mustard sauce and mustard paste should be stored in a sealed container at room temperature, away from light and moisture. The shelf life is about 6 months. Mustard should not be stored for a long time. Do not eat it when oil seeps out and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spiciness and make it taste better.

Preparation method

Some people complain about the lack of flavor when using mustard powder, but this is actually caused by improper use. Mustard powder contains substances such as myrosinase and sinigrin. It also has a slightly bitter and dry taste, lacks aroma, and has a light taste. When using it, it should first be fermented to convert sinigrin into volatile mustard oil, which will then emit that pungent spicy smell. The method is to mix the mustard with warm water! Then add a little oil, salt, vinegar, and sugar, stir evenly, and place it in a high temperature place to ferment. After 4-5 hours, it will have a spicy taste and can be eaten.

Mustard Cabbage

Main ingredients: 500 grams of cabbage, 10 grams of sugar, 100 grams of mustard, 5 grams of white vinegar, 20 grams of fine salt, and 10 grams of sesame oil.

practice :

⒈ Wash the Chinese cabbage, remove the tail, cut the root into 4 cm long pieces, blanch it in boiling water, drain the water and set aside.

⒉ Put the mustard in a bowl, rinse it with boiling water and stir it in one direction. At the same time, add vinegar, salt, sugar and sesame oil.

⒊ Spread the prepared mustard juice on the cabbage heads, arrange them on a plate, and place another plate on top. Place it in a warm place in the house. Take it out the next day, arrange it on a plate, and it is ready to eat.

Note : When blanching the cabbage, it is best to tie it up with thread in advance to prevent it from falling apart when put into the pot, so as to maintain the beauty of the finished dish.

Features : This dish is crispy, tender and refreshing, with sweet, sour and spicy flavors. It has the effect of relieving greasiness and promoting ventilation, and is a seasonal delicacy in winter and spring.