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How to mix mustard powder

Methods the preparation method of mustard powder was as follows: the mustard powder was mixed with warm water, then oil, salt, sugar, vinegar and other seasonings were added, and then mixed into a paste. The mustard powder was hydrolyzed by myrosinase into a pungent volatile oil at a temperature of about 40 ℃ for 2-3 hours.

First, mix the mustard powder with warm water of about 40 degrees Celsius. Add oil, salt, sugar, vinegar and other seasonings, stir well to make a paste. When making mustard paste, seasoning is added, mainly to make use of the role of eliminate virus to relieve its bitter taste, to make it moderate and not dry, to improve taste and freshness, and to play a hair-aiding role. After mixing with mustard powder to make mustard paste, it should be kept at about 40 ℃ for 2-3 hours.

Method 1: first, mix the mustard powder with lukewarm water, add an appropriate amount of oil, salt, sugar and vinegar and other seasonings, stir evenly into a paste. Then leave it at a temperature of about 40 ℃ for 2 to 3 hours and allow myrosinase to hydrolyze the mustard into a pungent volatile oil. When preparing mustard paste, you can add some seasonings appropriately, so that you can make use of the mutual effect of eliminate virus to reduce the bitter taste, make the taste moderate and not dry, and enhance the flavor.

Seasoning method: put mustard powder (powder made from mustard seeds) into a bowl, mix it with warm boiling water to make a paste, then cover it with parchment paper, steam about 5min over medium heat, take it out and seal it in a container. After it has a strong taste, it can be used. Modulation method: mix salt, monosodium glutamate, fresh soup, soy sauce and vinegar, add mustard paste and sprinkle with sesame oil to serve.

Mix the mustard powder with the right amount of warm water, and then add white vinegar and sugar. The white vinegar can stimulate the spicy taste of the mustard powder, and the sugar can neutralize the taste and reduce the bitterness, then cover it and put it in an environment of about 40 ℃. Ferment for 2 to 3 hours will not have a bitter taste.

How to mix the mustard powder of cold noodles

To make mustard powder, just mix it with water with twice the amount of mustard powder, steam it in a pan for five minutes and take it out to cool, then add seasonings such as soy sauce, balsamic vinegar and monosodium glutamate to the prepared mustard sauce. Mix it with cold powder later.

Mix the mixture; pour the mustard powder into a bowl and boil with twice as much cold water. Then put it in a cage and steam for 5 minutes to cool. Dry the homemade mustard sauce and pour in some fresh soy sauce and mix well. Add balsamic vinegar, a little monosodium glutamate, salt and sesame oil in a bowl and mix well. Remove the refrigerated powder block and demoulding. 1 and then cut into strips or pieces, etc.

Methods the preparation method of mustard powder was as follows: the mustard powder was mixed with warm water, then oil, salt, sugar, vinegar and other seasonings were added, and then mixed into a paste. The mustard powder was hydrolyzed by myrosinase into a pungent volatile oil at a temperature of about 40 ℃ for 2-3 hours.

The right amount of chicken essence, the right amount of sugar, step: water hair fungus pick and wash clean, release and cook in the water pot. Remove and soak in cold water, let cool and control clean water. Chop the garlic into a bowl and squeeze with mustard. Add salt, sugar, vinegar and light soy sauce to the bowl. Add sesame oil and chicken essence and mix well. Cut the cold noodles and cucumbers into even-sized dice and put on the black fungus. Pour the mixed juice and mix well, then sprinkle with minced pepper.

First, boil the vermicelli in boiling water, then remove the cold water and drain. In this step, the time of cooking vermicelli should be controlled properly and should not be too long, so as not to affect the taste of vermicelli. Then, in a small bowl, mix the mustard powder with a little water, stir to make a paste, and then rest for a while to allow it to fully ferment, releasing a unique mustard flavor.

The best blending method of mustard powder

1. The preparation method of mustard powder is as follows: adjust the mustard powder with warm water, then add oil, salt, sugar, vinegar and other seasonings, stir well to make a paste, and then hydrolyze the mustard into a pungent volatile oil at about 40 ℃ for 3 hours.

Method 1: first, mix the mustard powder with lukewarm water, add an appropriate amount of oil, salt, sugar and vinegar and other seasonings, stir well to form a paste. Then leave it at a temperature of about 40 ℃ for 2 to 3 hours and allow myrosinase to hydrolyze the mustard into a pungent volatile oil. When preparing mustard paste, you can add some seasonings appropriately, so that you can make use of the mutual effect of eliminate virus to reduce the bitter taste, make the taste moderate and not dry, and enhance the flavor.

3. Seasoning method: put mustard powder (powder ground from mustard seeds) into a bowl, mix it with warm water to make a paste, then cover it with parchment paper, steam about 5min over medium heat, take it out and seal it in a container. After it has a flavored taste, it can be used. Modulation method: mix salt, monosodium glutamate, fresh soup, soy sauce and vinegar, add mustard paste and sprinkle with sesame oil to serve.