Maxim EW70A, Owner'S Manual & Recipe Manual, Page: 10 / 32

Cutting Methods
The Chinese people cut all their food with an eye for appearance. A
different shape is planned for each ingredient. Cutting food into small
pieces will also speed the cooking. time. Food should always be cut in
bite-sized pieces because knives are never used while eating. A sharp
knife or a Chinese cleaver makes slicing easier.
Straight Slice
A straight slice is used for slicing meats and
tender vegetables such as peppers and
mushrooms. Knife enters food at right angles
to the cutting board. Meat should be sliced
against the grain and fish with the grain.
Slices should be bite-sized or smaller.
Shredding
Shredding is cutting of meat and vegetables
into 1/4 inch slices — stacking them up and
slicing again.
Match Stick
Sliced food is cut into long thin strips about
2 inches wide and then chopped into match sticks.
Diagonal Slice
Diagonal slicing is used to reduce fibrous texture food, such as celery
and flank steak. The knife enters food on a 45º angle, cutting the food
on a slant to increase surface area for cooking.
Chopping
Chopping can be finely or coarsely done. Foods, such as carrots,
chicken and onion, are cut into 1/2 to 1 inch pieces.
Dicing
Dicing is used for vegetables such as onions,
green peppers and celery. First cut the
vegetables into strips and then slice vertically
through the strips.
Mincing
Mincing is very fine dicing. The pieces should
be about 1/16 inch square. Garlic and fresh
ginger are common foods that are frequently
minced.
Smashing
This crushes garlic or ginger using the flat side
of a cleaver. After being smashed, the clove
can be minced.
9
Slicing
Shredding
Dicing
Smashing
22
Won-Ton Soup
Makes 6 servings
Filling:
1/4 lb. fresh shrimp,
shelled and deveined
1/4 lb. pork, finely ground
1/2 teaspoon fresh ginger root,
minced
1/2 teaspoon salt
1 tablespoon soy sauce
1 egg, beaten
1/2 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon dry sherry
3 tablespoons scallions, minced
Rinse shrimp and pat dry with paper toweling. Using a food
processor or cleaver, chop shrimp into a fine paste. In a large
bowl, combine shrimp paste with remaining ingredients. Mix well
and set aside.
To assemble won-tons, spoon about 1 teaspoon filling in center of
won-ton wrapper, brush edge with beaten egg and fold as
illustrated. As each won-ton is assembled, place on a large plate
under a dry towel. Bring 8 cups of water to boil in the Wok at 250ºF
(125ºC). When water begins to boil, add 1 cup cold water. When
water reaches second boil, gently lower won-tons. Won-tons will
float to top when done. Carefully remove each won-ton with a
strainer and set aside. Discard water from Wok.
Bring chicken broth to boil in Wok. Season with sesame oil,
salt and pepper to taste. Reduce heat to simmer. Lower won-tons
into soup. Garnish with chopped scallions. Simmer 1 minute.
Serve piping hot.
24 won-ton wrappers
1 egg, beaten
8 cups water
1 cup cold water
6 cups chicken broth
1/2 teaspoon sesame oil
Salt and pepper to taste
1 tablespoon scallions, chopped
Fold in half and brush left side with
beaten egg. Bring right side over on top.
Press firmly making sure right and left
corners are sealed.