If you want to judge the vegetable world’s “shin of national goods”, it’s a good idea
That mustard must have been on the list。
“the white house is culinary。
Scavenger powder, wash hands and pick vines。
Mustard defoliates the yellow leaves, red ginger ribbons purple sprouts。
The masters eat with each other and fast a cup of tea.”
- "the gentleman."
It's not just the supermarket that buys the "cooked food" that's on the market
It also includes a dozen variants of mustard
And all the by-products derived。
The "seventy-two" of mustard
Mustard, mustard vegetables
The crossflowers are herbs。
There is a rich and widely used variety of mustard
There are mustard oils that collect oil from seeds
“yellow mustard” with seed grinding powder for spicy sauce
There is a huge increase in root headbrushes and pickles
And a cuddly mustard mustard that cut off the tubers and buds
This is the first time that the government has been able to raise the number of women in the country。
There is a huge difference in the shape and size of the mustard leaves
Including the vegetables of sichuan
Hunan's dishes
The yangtze mid-range area is a rice-dry, snow-drink, etc。
They have different names, different forms, and different uses
Each variant has its own unique "float."
It can meet different needs。
I've got a lot of mustache
The history of chinese mustard consumption dates back to the time of sihan, more than 2000 years ago, when archaeologists had found charcoaled mustard seeds in ma's graveyards, as well as a log of mustard bamboo。
It is written in zachar ness that “sarda, fishfish”, “snake, spring onions, autumn mustard”, when people used mustard seeds to make sauce for spices。
In addition, a special chapter devoted to “scrawling mustard” appeared in the agricultural book written by lieutenant yoon yoon at the same time, which contained a description of the “grain mustard in the suburbs of zhao wei, or mustard in the small, or mustard in the dark”, which showed that people were already growing different kinds of mustard。
Around the time of beiwei, it appeared that “shell mustard”, commonly referred to as “sard mustard”, had appeared in the relevant writings of the qimin mission, and that the variety of mustard foods was no longer limited to “seeds”. In the song dynasty, the type of mustard mustard used on leaves is more diverse, while mustard is present in the south。
By the time of the dawn, a mustard and a mustard with a stem had appeared and had been picked up to the people's table with the new roles of headline and squeezing. Similar to this, there is snow in the area of the river。
Mustard has thus developed a variety of varieties from the original single seed mustard, and “footprints” have slowly spread throughout the country to meet the different dietary needs of people from the south to the north. Mustard has changed so much, and has succeeded in attracting scientists to see mustard
The mystery of the ancient mustard
Despite early domestication around 3,000 b. C., the history of the evolution of mustard from an ancient four-dimensional species remains uncertain。
The hunan university of agriculture, in collaboration with various national and international organizations, such as the oil crops research institute of the chinese academy of agricultural sciences, has solved the yellowseed genomics, solved the mystery of the existence of mustard, revealed the changing sources of mustard form, and laid a solid foundation for the selection of seeding by the mustard genome。
To illustrate the genetic variation of mustard mustard, the team of experts subdivided the group structure of mustard into six genetic groups:
The first group was a mustard。
The second group consists of yellow mustard, mainly from north-west china, and a few mustard from the former soviet union, canada and europe。
The third group consists of mustard seeds from tibet, central and west asia and europe。
The fourth is mustard oil from southwest china。
The fifth group, which originated in the south of china, japan and the united states, consists of mustard leaves, mustards and small quantities of mustard seeds。
The sixth is oil mustard from the indian subcontinent。
(source: bioart plants)
The team of experts has re-established the origin and domestication history of mustard, which originated in western asia (middle east) over 8,000-14000 years ago and spreads from west to east along three independent routes, evolving different types through mutation and interplication of genes。
About 2,500-5120 years ago, mustards first evolved from wild mustards, presumably domesticated in mongolia and north-eastern china. In addition, wild mustard has been domesticated as a third seed mustard, spreading eastward from northern afghanistan along the savannah route and passing into tibet through the western corridor of the river. During the transmission of the third seed mustard, the second yellow mustard was developed as a result of genetic mutation and artificial choice. At the same time, the third seed mustard spread from southern afghanistan to the indian subcontinent, where it was domesticated to the sixth indian mustard. Indian mustard spread eastward, forming large-leaf mustard, further spreading eastward to south-west china, evolving different types of fifth leaf mustard, which in the eighteenth century was domesticated in the sichuan basin with mustard. Genetic flow analysis shows that the fourth oil mustard is mixed with the fifth and domesticated, and that it inherits the second yellow seed colour and the early ripening properties of the mother genome and the fifth。
Turns out there's a small mustard with such an extraordinary spread。
Which mustard do you prefer
In recent years, experts from the chinese institute of vegetable flowers and flowers at the agricultural institute have developed a series of new mustard varieties with significant cross-cutting advantages, based on traditional varieties, to meet market demand for mustard vegetables. Have you seen anything you like
Mustard at the farm school
Qingxiang jade
Characteristics: mustard generation mixed species, fragrance, rapid growth, heat resistance, disease resistance. It's a good food for fried or made, especially dumplings, but also for hot pots and prunes. Co-opt。
Boom, 116
Characteristics: the seedlings are mixed with mustard seeds for a long period of 30 to 35 days. It's hot, it's wet, it's fast. And tender, and cuisine. It's for fried or soup. It's unique。
Fury 226
Characteristic characteristics: pre-cooked mustard, 50 to 55 days after planting, 5 to 6 days before normal species. It's tight, it's soft, it's low。
Phoenix 98
Characteristics: a mixed generation of mustard (silver) species, long, silhouetted, cold, mustard spicy, soft and fine, salty. Fits to process pickles。
Round 65
Characteristic characteristics: the type of mustard with a long life of 65-75 days with a light surface and a ball weighing approximately 1 kg。
“the best dish of the ginger, the heart of the mustard mustard, the crab-eyed soup is ripe, and the goose is fresh.” — yang manri mustard tastes like greasy mustard, with a bit of bitterness at the beginning of the entrance and a little more chewing on the cheeks. A drink with mustard. That's a different style
