1, first we prepare the yellow mustard powder, and then add warm or cool water to it for preparation, pay attention to the temperature can not be too high, otherwise it is easy to make mustard enzyme inactivation, affecting the appearance of spicy flavor. \x0d\2, after mixing it into a paste, leave it at room temperature of about 40 degrees Celsius for 2 to 3 hours, this temperature can accelerate the active reaction of the enzyme, and in general the longer the fermentation time, the stronger its pungent flavor will be. \x0d\3, or you can also add some vinegar to it during fermentation, which will be more conducive to the formation of sexual spiciness, after the fermentation is completed oh, it is recommended to use it immediately, if it is stored for too long, it will result in the pungent flavor is not strong and the aroma will become faint. \x0d\4, can be dipped into the salmon, as a barbecue sauce, but also cold dishes, etc., there are multiple ways to eat. \x0d\ More about how to ferment yellow mustard powder, go to: /ask/14d6881615821270.html?zd to see more content