How to make mustard

Mustard is one of the important condiments in Japanese cuisine and was later slowly introduced to China. It has a unique smell, but is very irritating to the mouth and tongue, often causing the eater to burst into tears. Due to its unique taste, a small number of people gradually became fond of it for the sake of excitement. In fact, we don’t need to go out and buy it, and it is not difficult to make it by ourselves. Now let me lead you to understand and learn how to make mustard.

Raw materials and formula: 20kg mustard powder, 300~700g thickener, 2kg each of white vinegar and sugar, 40~50kg water, 1~2kg salt.

Method 1: 1. Mustard powder should be made from fresh raw materials and darker color.

2. Grind the mustard powder with a grinder. The particle size should be above 80 mesh, the finer the better.

3. Add 40-50 kg of warm water to 20 kg of mustard powder to make a paste, and add 1 kg of white vinegar to adjust the pH value to 5-6.

4. Put the acid-adjusted mustard paste into the double-layer pot, cover it with a lid to seal it, turn on the steam, and heat the paste in the pot to about 80°C, and keep it at this temperature for 2 to 3 hours.

5. Dissolve the thickener first to make a colloidal liquid with a solubility of 4%. Dissolve sugar and salt in a small amount of water, mix with the prepared mustard paste, then add thickener and stir well to make mustard sauce.

6. Put the prepared mustard sauce into a clean glass bottle, sterilize it at 70~80℃ and 30℃, and it will be the finished product after cooling.

Method 2: 1. Mix mustard with water and put it on the stove to roast. Put it in a steamer and steam it for a while, and the spicy taste will come out.

2. When mixing mustard, pour in boiling water and mix well. Cover and place in a cool place for a few hours to bring out the spicy taste.

3. After the mustard is rinsed with boiling water, let it cool a little, poke a few holes with chopsticks, and pour some boiling water on it, enough to cover the mustard. Then put it next to the stove, cover it, and leave it for about 6-8 hours. Then pour out the boiling water on the surface. This method of seasoning will not only make the spiciness stronger, but also remove all bitterness.

All things are difficult at the beginning. If you fail in your first attempt at making mustard, don't give up. I believe that if you can do it carefully a few more times, you will be able to make mustard that suits everyone's taste. Nowadays, mustard is regarded by many people as one of the important condiments of food, so I hope everyone can try to make mustard.