The solution to the bitterness of mustard noodles

The bitterness of mustard noodles can be improved by adjusting the ratio of mustard powder, pairing with acidic ingredients, controlling water temperature, shortening the settling time, and choosing fresh mustard powder. The bitterness is mainly related to the excessive release of isothiocyanates in mustard.

1. Adjust the ratio of mustard powder

The optimal ratio of mustard powder to water is about 1:2. Excessive mustard powder can lead to high concentrations of bitter substances. When preparing for the first time, you can add a small amount of mustard powder and gradually adjust it to the appropriate spiciness. Suggest using Japanese wasabi powder instead of some regular mustard powder, as it has a milder spiciness and a lighter bitterness.

2. Paired with acidic ingredients

Lemon juice or rice vinegar can neutralize the alkaline bitterness of mustard. 3-5 drops of acidic liquid can be added for every 10 grams of mustard powder. An acidic environment can also delay the decomposition of isothiocyanates, maintaining a spicy flavor while reducing bitterness. Suitable for consumption with acidic foods such as sashimi and sushi.

3. Control water temperature

When preparing mustard, warm water below 40 ℃ should be used, as high temperatures can accelerate the decomposition of myrosinase in mustard to produce bitter substances. Mix cold boiled water with a small amount of warm water and mix well. When standing, avoid direct sunlight or high temperature environment. The bitter taste release rate of mustard noodles stored in refrigeration is slower.

4. Shorten the settling time

Mix mustard powder with water and let it stand for 5-8 minutes to achieve the best flavor. If it exceeds 15 minutes, bitter components will continue to be released. Freshly prepared and used can preserve the fragrance and spiciness to the greatest extent possible. The remaining mustard noodles should be sealed and refrigerated, and consumed within 2 hours.

5. Choose fresh mustard powder

Mustard powder that has been opened for more than 3 months is prone to oxidation and bitterness. It is recommended to choose small packaging products. High quality mustard powder is light yellow green in color and has a distinct pungent odor. If the color is dark or clumped, it may have spoiled. Add a small amount of white sugar or honey to mask the bitterness of aged mustard.

When consuming mustard noodles in daily life, it is recommended to pair them with vegetables and fruits rich in vitamin C, such as broccoli, kiwifruit, etc., which can help alleviate spicy and irritating effects. gastrointestinal sensitive individuals should control their single intake within 5 grams and avoid consuming on an empty stomach. If there is persistent bitterness in the mouth or discomfort in the stomach, warm milk can be consumed to protect the gastric mucosa. Storage of mustard powder should be kept dry and cool, as a humid environment can accelerate the formation of bitter substances.