Method one. The preparation method of mustard powder is as follows: stir mustard powder with warm water, then add seasonings such as oil, salt, sugar and vinegar, stir evenly into paste, stand at about 40℃ for 2-3 hours, and then mustard enzyme will hydrolyze mustard into volatile oil with pungent smell. When making mustard sauce, some condiments can be properly added, mainly to relieve its bitter taste by using the bactericidal effect of taste, so that its taste is moderate and not dry, and it can improve the taste, increase the umami taste and help the hair.

Method two,

1. Mix mustard with water and bake in the oven. Put it in a cage and steam for a while, and the spicy taste will come out.

2. After the mustard is mixed, mix it with boiling water, cover it and let it stand in the shade for a few hours, which can also make it spicy.

3. Wash the mustard with boiling water and let it cool slightly. Punch a few holes with chopsticks, pour some boiling water on it, then put it next to the stove, cover it for about 6-8 hours, and then pour out the boiling water floating on the water. This method will not only have a strong spicy taste, but also remove all the bitterness. The prepared mustard can be eaten immediately. If you add some sugar and sesame oil and mix well, it will taste better. In western food, vinegar essence (white vinegar), refined salt, sugar, vegetable oil and white pepper are added to the prepared mustard, and then it is stirred vigorously and covered in the refrigerator for cold storage, which becomes a "small mustard" with unique flavor.

Method three,

1, take 1 water cup, and scald the cup with 80℃ hot water first. Put mustard in a cup, pour boiling water at about 80℃ to melt mustard and mix well. Cover and stew.

2. Mix mustard with warm water, add a little sesame oil, vinegar, sugar and salt, mix well, leave it for 2 hours, and then stir. If mustard oil is used, first untie sesame paste with a little water, add seasoning, add mustard oil and mix well, and pour it on the raw materials.