What plant is mustard made of

Mustard is made from a magical plant called mustard wood. It is made from the seeds of mustard greens. The seeds of the mature mustard greens are taken, crushed, and ground into powder to become the mustard paste and mustard powder we commonly see. Mustard has a unique taste, but if you eat too much, you will want to sneeze, and the smell will go into your nose. Therefore, mustard not only tastes good, but also has magical effects.

What is mustard made of?

Mustard, also known as mustard powder, western potato greens, mustard powder, etc., is generally divided into two types: green mustard and yellow mustard. Yellow mustard, originating from China, is made by grinding mustard seeds. Green mustard, also known as green wasabi, originated from Japan. It is green in color, has a stronger spicy smell than yellow mustard, and has a unique aroma.

The mustard we usually eat is made by grinding mustard seeds into powder. Mustard powder has no smell when dry and must be mixed with water to produce a strong, pungent taste. After mixing with salt, vinegar or other spices, it becomes the mustard sauce we are familiar with.

Production process :

1. Mustard can be made by pouring boiling water. After mixing well, soak the container containing mustard in cold water! After cooling down, it becomes spicy and pungent! ?

2. Mustard can also be made by pouring cold water. After stirring evenly, place the container containing mustard in a steamer and steam it for 10 minutes, then let it cool! ?

3. If you are in the north or other areas where people use stoves for heating in winter, mustard can also be made by pouring cold water. After mixing well, place the container of mustard on the stove (next to the stove) to toast and heat. Let it cool again! ?

4. When pouring cold water on the mustard, stir it evenly, put the container containing the mustard in the microwave to heat it, and then let it cool!

How to make mustard powder: Mix mustard powder with warm water, then add oil, salt, sugar, vinegar and other condiments, stir into a paste, and place it at around 40°C for 2 to 3 hours. Myrosinase will then hydrolyze mustard into volatile oil with a pungent smell. When making mustard paste, you can add some seasonings appropriately, mainly to utilize the disinfecting effect of the taste, remove its bitterness, make it taste moderate and not dry, enhance the flavor and freshness, and play a role in helping to make the paste. ...