Best Chinese Hot Mustard Recipes

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

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

CHINESE HOT MUSTARD

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.

CHINESE HOT MUSTARD

Steps:

• Gradually add the boiling water to the dry english mustard.
• Then add the oil, stir well.
• I got this from "Cook's Thesaurus".

CHINESE BBQ PULLED PORK SLIDERS WITH PICKLED CUKES AND CARROTS AND SWEET-AND-HOT MUSTARD SAUCE

Steps:

• Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
• Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
• Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
• Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
• Ingredients and Directions
• Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.

CHINESE HOT MUSTARD

Steps:

• Whisk mustard and sugar together until smooth.
• Whisk in water and oil.
• Let stand 8 hours before serving.
• Refrigerate leftovers.

CRAB AND CREAM CHEESE WON TONS W/ CHINESE HOT MUSTARD SAUCE

Steps:

• Except the won ton pi, combine all the ingredients to form a paste-like consistency.
• Place a spoonful of the crab mixture in the center of the pi. Fold diagonally and seal the edges with a finger dipped in water.
• Place a few won tons in hot oil, about 350 degrees. Deep fry till golden brown. Do not turn your back on them, they could burn.
• Serve with chinese hot mustard sauce.
• CHINESE HOT MUSTARD SAUCE: Chinese Mustard Powder, water and soy sauce. Mix 1 tsp of powder with 1 tsp of water to reconstitute into a paste, crush the little lumps of powder with your spoon. When the paste is smooth, add a little soy sauce and mix well, add more to taste.

CHINESE HOT MUSTARD

Steps:

• Combine mustard and sugar; stir in water and oil. Let stand 8 hours before serving. Stor in fridge.