Is it light or dark soy sauce that goes with mustard? How to make mustard sauce

Mustard sauce, also known as mustard, mustard or mustard sauce, is a yellow-brown thick substance with a strong and distinct taste. Many people are resistant to it and cannot accept such a taste. However, for those who love mustard, those who resist mustard cannot appreciate the deliciousness of mustard. Today we share with you whether mustard should be paired with light or dark soy sauce. I hope it can help you.

Contents of this article

1. Should mustard be paired with light or dark soy sauce?

2. How to make mustard sauce

3. Who should not eat mustard sauce?

Is mustard with soy sauce light or dark soy sauce?

Mustard is better with dark soy sauce, which tastes salty and sweet and more delicious, suitable for dipping or eating cold. Light soy sauce contains more salt, suitable for seasoning, can increase the salty and fresh taste of food, and is generally used in cooking.

Both light soy sauce and dark soy sauce are a type of soy sauce. They are made from soybeans or black beans, and wheat as the main raw materials. They are artificially infused with koji, and then fermented through natural exposure to the sun.

Dark soy sauce has a salty-sweet taste and is darker in color, so it can be used to color food. Light soy sauce is saltier and lighter in color, and is mainly used for seasoning.

Mustard, also known as mustard powder or mustard, is divided into green mustard and yellow mustard. Yellow mustard originated in China, while green mustard originated in Europe. Mustard has a tear-inducing, strong, pungent taste.

How to make mustard sauce

Mustard, because of its spicy and pungent taste, still has many people who are resistant to it and cannot accept such a taste. But for those who love mustard, those who resist mustard cannot appreciate the deliciousness of mustard. For those who have never had mustard, the best way to start eating mustard is to eat mustard sauce.

What is mustard sauce? Mustard sauce, also known as mustard, mustard or mustard sauce, is a yellowish-brown thick substance with a strong and distinctive taste. It is made by grinding the seeds of mustard vegetables and mixing them with water, vinegar or wine. Spices or other additives may also be added to enhance the flavor or color, such as turmeric (for color and flavor).

So how do you make mustard sauce yourself? The method is very simple. Once the ingredients are prepared, let’s take a look at the entire steps and techniques for making mustard sauce.

Ingredients and recipe: 20kg mustard powder, 300~700g thickener, 2kg white vinegar and 2kg sugar, 40~50kg water, 1~2kg salt

Production process:

1. Mustard powder should be made from fresh raw materials and have a darker color.

2. Grind the mustard powder with a grinder. The particle size should be above 80 mesh, the finer the better.

3. Add 40-50 kg of warm water to 20 kg of mustard powder to make a paste, and add 1 kg of white vinegar to adjust the pH value to 5-6.

4. Put the acid-adjusted mustard paste into a double-layer pot, cover it with a lid to seal it, turn on the steam, and heat the paste in the pot to about 80°C, and keep it at this temperature for 2 to 3 hours.

5. Dissolve the thickener first to make a 4% colloidal liquid. Dissolve the sugar and salt in a small amount of water, mix with the prepared mustard paste, then add the thickener and stir evenly to make mustard sauce.

6. Put the prepared mustard sauce into a clean glass bottle, sterilize it at 70~80℃ and 30℃, and it will be the finished product after cooling.

Who can't eat mustard?

1. Mustard is highly irritating and should not be eaten by people with gastritis or peptic ulcers.

2. Mustard can bring tears to people's eyes, so people with eye inflammation should not eat it.

3. Pregnant women should eat less or not eat it.

4. Eating too much can cause dizziness, irritability, loss of energy and damage to essence, so it is better to eat in moderation.