In the bamboo house of Yunsha Island, the islanders tasted cold dishes with home-grown green mustard for the first time.

At present, green mustard is not common in China's seasoning market, especially freshly ground puree, which is even rarer, only in high-end seafood restaurants are equipped in small quantities, and basically imported at a high price.

As for the paste-like seasoning called wasabi in the city supermarket, in fact, most of them are made by mixing powdered horseradish and dried wasabi, plus food coloring dyed green, and its quality is not at the same grade as fresh green mustard.

Since Lao Dou was exposed to this seasoning for the first time, the proportion of the portion was unfamiliar, and everyone was not used to the taste of green mustard, so the results were full of foreign appearances and different reactions on the table.

However, after Lao Dou's remixing, this unusual plate of cold cucumber strips finally showed the true taste of green mustard. Spicy and choking, the taste is pungent but does not hurt the mucous membrane and stomach, the aroma is fresh and fragrant, making people sweat slightly on the forehead unconsciously, and the spirit is happy and invigorating.

"Good stuff, refreshing!" Jiang Yichen praised it, and after taking a bite of white rice, he stretched out his chopsticks to the cold cucumber strips again.

After the initial discomfort, several other people at the same table gradually accepted the new taste brought by green mustard, which was a completely different and new feeling compared with familiar spicy seasonings such as chili pepper and Sichuan pepper.

Among them, Shi Suo'er has the strongest adaptability, and at this time, he has been under the chopsticks again and again, smiling, and his face is full of words such as enjoyment and enjoyment.

"Shi Suo'er, aren't you more knowledgeable? Comment: What the hell is this thing like? Jiang Yichen asked.

Shi Suo'er stopped his chopsticks, frowned slightly and thought for a while, then shook his head and said:

"Well, I think it's pretty good, and the taste and aroma are very positive. But this is the first time we have tasted this, and we have no right to speak. ”

"You foodie don't have a say yet? At that time, when I was decorating in the city, I didn't go to seafood restaurants and Japanese cuisine. Kiko didn't believe it.

"What are you talking nonsense, where are you ruthless in slaughtering people in those places, where can we stand this hard work to earn money." Shi Suo'er hurriedly denied it. Although he loved food since he was a child, most of the monthly wages he earned at that time were filled. But after all, I haven't had a fever yet.

"Forget it. I'll look for a connoisseur later. Jiang Yichen waved his hand and said.

After all, green mustard is no better than ordinary seasonings such as peppercorns, onions, and ginger, and almost none of you have ever touched it, so I'm afraid no one can say what the quality is. It seems that someone else will have to be identified. But according to past practice. It is estimated that it will not be bad either.

After this dinner. It means that green mustard has officially joined the ranks of the island's self-produced seasonings, and it has also laid the necessary foundation for entering high-end restaurants in the future.

In addition, the leaves and petioles of the wasabi harvested today were not wasted. It is used to make a green vegetable and egg soup, the taste is fragrant, but it is a little bitter, compared with other vegetables from the island, it does not have any advantages, it can only be regarded as average.

In the next few days, Lao Dou tried to use green mustard with various dishes, some of which succeeded and some of which failed. But in any case, there is undoubtedly a lot more variety and taste options on the island.

Of course, sashimi and other related raw foods were not considered, because most of the residents were not very interested.

It is particularly worth mentioning that the method of using wasabi root to make zuò green mustard is simple and special, and Jiang Yichen went to the kitchen to observe it on the spot.

Since there was no professional wasabi grinder on the island, it had to be replaced by a cleaned stainless steel microporous grinding plate for the time being. Remove the petiole at the top end of the wasabi root, then hold the rhizome with one hand and place it on a grinding plate to grind in an arc in the same direction, using even force and not too violently.

In this way, some of the mud with light green color, coarse particles and obvious fibers is the finished green mustard.

Fresh green mustard has a strong aroma and is the best way to eat it. But it is easy to volatilize, so it should be used and grinded, and more will be wasted.

Stone carpenters are very interested in new spices, and when they have nothing to do, they have been thinking about how they can make it more useful and contribute to the great cause of island cuisine.

On this day, his mind suddenly flashed to him, and then he hurriedly found Lao Dou and proposed the idea of adding green mustard to the pie.

The two hit it off and immediately started the development work in the kitchen.

The hard work paid off, and after several experiments, the best ratio was found, and the special meatloaf with green mustard from the island was freshly baked.

As it turned out, Stone Carpenter lived up to his reputation as an amateur gourmand and of course a "foodie", and the special meatloaf was quite successful and became the most popular green mustard food on the island.

Green mustard is added to the filling, which makes the meatloaf have a special taste of choking and spicy in addition to the original mellowness.

At first, people were not used to it, but after a few more bites, they gradually realized the benefits of this compound taste.

This special spicy taste makes the taste of the meatloaf richer, the taste better, and very exciting. In comparison, the original recipe for meatloaf is a bit bland.

After a few meals, everyone even began to have a feeling of being addicted, in the words of the stone carpenter.

Fortunately, this is not a harmful addiction such as cigarettes, in fact, it is similar to the effect of chili pepper and Sichuan pepper. Since everyone likes to eat, it doesn't matter if you cook more in the kitchen.

Jiang Yichen also quickly adapted to various related foods of green mustard, and he felt really good.

The carpenter's ideas were confined to the enjoyment of a few people on the island, but his ideas were clearly more far-reaching, more concerned with the practical commercial use of the new spice.

At present, the wasabi field has an area of one and a half years, and under the care of high-concentration special nutrient water, the growth cycle is greatly shortened, and the yield is naturally low.

There is no specific timetable for the planned seafood restaurant, and if it is safe, then it will have to wait until the right to use the sea area is won before the preparatory work can be officially launched.

In this case, the wasabi, which was originally prepared for seafood restaurants, may come in handy for some other purposes first.

According to this line of thought, it is logical to associate the pie on the island with the Koufu multi-layer cake in the city of Lingjiang, and it seems to be a very appropriate arrangement to add a variety of choking and spicy flavors to the series.

The effectiveness of the island green wasabi is quite sufficient, and only a little bit of it needs to be added to achieve a satisfactory effect, and there is no need to consume a lot of raw materials. On the contrary, if you put too much, it will be unbearable.

After thinking about it carefully, Jiang Yichen picked up his mobile phone and dialed the phone number of manager Zhang Fenglan. (To be continued......)