Stuffy mustard can't use hot water directly. Basically, it can be adjusted with warm water or cold water at about 40 ℃. If hot water is used directly, the mustard enzyme in mustard powder will lose its activity and the spicy taste is difficult to stimulate.
Many people like to dip a little mustard when eating some delicious food, or add a little to seasoning when making some cold dishes, which will have a unique flavor. Therefore, generally, many people will buy mustard powder at home to make it.
The most important step in stuffy mustard is to add water and stir it with mustard powder. In this way, add some white vinegar, cover it with a cover and let it stand in the shade for a few hours, so that the spicy flavor will be fully stimulated and increase the taste.
Generally speaking, the water cannot be heated directly when adding water, otherwise it is easy to cause the mustard enzyme to lose its vitality and the spicy taste is difficult to come out. Therefore, basically, the warm water or cold water at about 40 ℃ is used. In this way, combined with the standing time, the spicy taste will be sufficient.