Add water to the mustard powder for mixing, make a paste, add some vinegar, and leave it at room temperature of about 40℃ for about 2~3 hours to finish fermentation. It is recommended to use it immediately after fermentation so that the pungency will not be reduced and the aroma will fade.

1, first prepare the yellow mustard powder, and then add warm or cool water in it to prepare, pay attention to the temperature can not be too high, otherwise it is easy to make mustard enzyme inactivation, which affects the appearance of spicy flavor.

2, after mixing into a paste, placed at room temperature of about 40 ℃ for 2 to 3 hours, this temperature can accelerate the active reaction of the enzyme, generally speaking, the longer the fermentation time, the stronger its spicy flavor.

3, or you can also add some vinegar to the fermentation, which will be more conducive to the formation of spicy flavor, after the fermentation is completed, oh, it is recommended to use immediately, if stored for too long, it will lead to the spicy flavor is not strong, the aroma of light.