Chinese Mustard Dipping Sauce Food

CHINESE HOT MUSTARD

Steps:

• Mix the dry ingredients together in a small bowl until evenly combined. Add water and stir well until a liquid paste forms and all dry ingredients are absorbed. Next, add oil and vinegar and stir well until evenly combined.
• Let your Chinese hot mustard rest for 10 minutes covered, and re-stir to ensure the dry ingredients have fully absorbed. At this point, taste your Chinese Hot Mustard and adjust it to your own preferences.
• Add a little more water or oil if you like a thinner in consistency. Add more vinegar if you like it a tad tart. Omit the vinegar altogether if you like it spicier, since vinegar makes your mustard a bit mellower in flavor. Add more white pepper and/or mustard powder if you like it spicier.

WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.
• For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.

HOT MUSTARD DIP FOR EGG ROLLS

Steps:

• Mix the cold water into the dry mustard powder to form a paste. Let sit for 10 to 15 minutes to allow the mustard to reach its most pungent state, and serve immediately. If not using immediately, refrigerate in a closed container.
• To make a larger amount, follow the same instructions, keeping the ratio of dry mustard to water constant.

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

CHINESE DIPPING SAUCE

Steps:

• Mix together all the sauce ingredients in a bowl and stir well until combined.
• Cover and chill in the refrigerator, to allow the flavors to infuse, for at least 1 hour prior to serving.

MA'ONO'S CHINESE-STYLE MUSTARD DIPPING SAUCE

Steps:

• Dissolve the mustard powder in the water, add the other ingredients, whisk until smooth. The mixture will taste bitter and acrid at first, until the powdered mustard reconstitutes, but will mellow as it sits. Prepare one hour in advance.

HOT MUSTARD DIPPING SAUCE

Steps:

• In blender, put flour,sugar,salt,and mustard.
• Blend well.
• Add vinegar and mix well, scraping sides a few times.
• Pour into a jar and keep refrigerated.
• Better if it ages a day or two.
• VERY hot!

WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute.
• Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes.
• Stir in the hoisin and oyster sauces; toss to coat the mixture.
• Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
• Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.
• For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.

MUSTARD-SOY DIPPING SAUCE

Steps:

• Stir together mustard powder and distilled white vinegar in a small bowl until smooth.
• Add soy sauce, the 2 tablespoons plus 2 teaspoons honey, rice vinegar, and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.

MUSTARD DIPPING SAUCE

Steps:

• Combine all ingredients and whisk to blend well.
• Will keep short periods if refrigerated.
• Serve as a dip for meat balls or egg rolls.

CHINESE MUSTARD DIPPING SAUCE

Steps:

• Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar, and a little water to taste.
• enjoy.