Mustard contains glucosinolate, sinapine, sinase, glucosinolate, fat, protein, multivitamins and other essential nutrients. Mustard tastes hot and bitter. Generally speaking, it should be prepared before being used as a flavoring agent. The traditional processing method at home is: put mustard noodles in a porcelain bowl, pour warm water at about 40 degrees Celsius, stir them into paste with chopsticks, put them in a cool place, and cover them. When it is dry, you can add appropriate amount of refined salt, monosodium glutamate and sesame oil according to your different tastes, and put it in a porcelain dish to taste.