If yellow mustard powder is not bitter, it needs special attention when preparing. First, it should be mixed with warm water, then add oil, salt, sugar, vinegar, etc. to stir evenly, and then put it in a cool place for fermentation. It will stimulate its spicy taste and no bitterness in about 2 ~ 3 hours.
Mustard powder is the main raw material for making mustard. It is generally sold in large supermarkets. Many people like to make mustard sauce for seasoning after they buy it home. However, if the production technology is not mastered in place, it is easy to taste bitter and lack spicy flavor.
When preparing mustard powder, first use warm water to reconcile it. Remember not to directly use boiled hot water, otherwise it is easy to cause the mustard enzyme in mustard powder to lose its activity and it is difficult to stimulate the spicy taste.
After mixing, add oil, salt, sugar and vinegar into it in turn, stir them evenly, and ferment in a cool place. After waiting for about 2 ~ 3 hours, there will be a very pungent smell, and there will be no bitterness.