Mustard blue, also known as Mustard, Garland or Semi-sized vegetable, is a kind of uncensored blue dish among the cruciferous plants. It tastes slightly bitter, which is why some people are not even aware of Mustard blue. How can I do if I want to improve the bitter taste of mustard? There are two tricks to effectively reduce the bitterness.
What are the nutritional value of mustard blue?The mustard is made of two kinds: white flowers and yellow flowers. The leaves are smooth, navy and rolled leaves. The most common one in Taiwan is the smooth leaves. Mustards can be harvested all year round, but the plants that are cold from October to December in winter are more plump, while the non-standard mustards are relatively thin.
Mustard blue is a high-calcium vegetable. Every 100 grams of mustard blue vegetables contains 238 mg of calcium. In addition to calcium, it also contains rich vitamins A, C, K, protein, β Hussin, decium, phosphorus, iron, ox and plant sugar.
Among them, vitamin K can help human bones absorb more calcines, vitamin C has a good antioxidant effect, while vitamin A and β Hussil can prevent night blindness. However, its content is higher, and people with kidney disease should pay attention to their consumption.
In addition, deep green vegetables are originally extremely nutritious. In addition, it has been found from research that glucosides contained in cruciferous vegetables can help the human body to accelerate the elimination of carcinogens after conversion, so that the value of mustard blue will be added to the next floor.
How to cook mustard blue and won’t make it bitter?Beetle contains organic syrup and golden chicken cream, so it has a bitter taste. However, organic stimulation can stimulate the taste nerves to increase appetite, promote peristalsis and aid digestion, while golden chicken cream can inhibit excessive warmth and relieve heat and relieve heat.
If you want to reduce the bitterness of mustard, according to the Agriculture Department's face fan page "Fresh Enjoy Agriculture YA - Agriculture Department", when cooking, the oil will make the bitterness unclear; or add a little sugar before stir-frying to help the pan, which can solve the problem.
How to choose mustard blue to be crisp and tender?Since mustard blue can be eaten as a whole plant, it is recommended to pick the stalks that are more delicate and will be more tender. It is better to have short fat, flower buds, real heart, thin skin, and delicate leaves and green leaves.
If you buy a thicker stalk, you can peel off the skin, cut it into segments or slices before cooking, or leave it and cut it into small pieces and stir-fry it to add a crispy texture.
Mustard blue will only sow moss (meaning blooming) in autumn and winter because of the cold weather, and become mustard blue moss, which is mustard blue cauliflower. It has less bitterness and its stalks are crisp and tender.
The main chef has many years of experience in cooking arts suggests that the tenderer the mustard blue, the crisper it is and the more delicious it is. It is better to have flower buds, heart, and pendant skin. If the flowers on the top of the heart of the vegetable are already blooming, it means that it has aging.
In addition, mustard blue products should be short and fat to be crispy, while the other type needs to be skinny and has an older taste. It is also recommended that you burn mustard before processing so that it will taste crispy and taste better.
See three mustard blue dishes at once
Taste: 2 teaspoons of sugar, 1/2 teaspoon of salt, 1 ton of wine, and less water. Method:
1. Blanch the mustard garlic first to make the taste crisp.
2. Cut the mustard green onion and the vegetable heart sections; cut the garlic into slices; peel the ginger and cut into slices.
3. Hot the pot, add a little oil, add slices of meat and stir-fry, add a little water, cook until it is colored and odorful, pour the juice and prepare it.
4. Wash the croquette and then heat it, add a little oil, add garlic slices and stir-fry until golden, then add mustard and stir-fry until the color changes, pour in the rice wine, and turn on high heat and pour in the juice of the meat and stir-fry.
5. After the mustard is cooked, add sugar and salt to stir-fry thoroughly.
Taste: 1 teaspoon of sugar, 1 tablespoon of ginger oil, 1 teaspoon of soy sauce ointment
Method:
1. Wash the mustard, put it in boiling water, and blanch the seafood first, and prepare it.
2. Stir the stew and XO sauce together, and then stir-fry the boiled mustard dish with the seafood.
3. After starting the pot, boil out the mustard vegetables, put them at the bottom of the plate, and then put them in the sea.
TIPS: Mustard XO sauce can be used in Hong Kong and Taiwanese. The Hong Kong-style method will stir-fry the sauce and the staple food, and finally pour the sauce on top of the staple food; the above is a Taiwanese method, which means frying all the ingredients together, which is convenient (suitable for family practice), and the other is more delicious.
Taste: 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of high soup, 1 teaspoon of sesame oil, appropriate amount of salad oil
Method:
1. Wash the mustard garlic, put it in boiling water, boil it, and soak it in ice water.
2. Cut the treated mustard into sections and prepare for use.
3. Blanch fresh mushrooms.
4. Add the oil to the hot pot and stir-fry, then add the fresh mushrooms together, and then add the thinly crispy texture after the flavor is added.
5. Put the water into the ginger oil, mix the ginger oil, and then pour it on the mustard dish.