Maxim EW70A, Руководство пользователя и рецепты

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Red Stewing
Red stewing or hung tsau, is the Chinese way of slow cooking.
The meat is browned, then simmered from 1 to 4 hours using lots
of soy sauce and other seasonings. This method of cooking will
produce a tender piece of meat smothered in a rich, brown gravy.
Braising/Simmering
Braised food is sautéed in a small amount of oil and then cooked in
a liquid at a low simmering point until the liquid is reduced to a
sauce. Braising meat, fish or firm vegetables produces tender,
flavored and moist results.
Many different meats are prepared in this manner including many
western dishes and Japanese
sukiyaki.
Simmering, called for in many recipes, is cooking in liquid just
below the boiling point where bubbles form at a slow rate. The
temperature setting at which food will simmer in the Wok will vary
according to the liquid being used and volume of food being
prepared. The difference in altitude may also affect the
simmer temperature.
Here’s how to find the simmer setting: Follow the recipe
directions. Boil at 250ºF (125ºC). Then turn down the Temperature
Control Knob until the Indicator Light just goes out. This is the
simmer point. Cover and simmer food for the necessary length of
time. During the cooking cycle, the Indicator Light will go on and
off, indicating the Wok is maintaining the proper temperature
for simmering.
Recipes
Crunchy Shrimp Balls
Makes about 20 balls
1/2 lb. fresh shrimp, shelled and deveined
1 strip bacon, coarsely chopped
1/2 teaspoon salt
1 teaspoon dry sherry
1 teaspoon sesame oil
2 water chestnuts, coarsely chopped
1/4 teaspoon fresh ginger, minced
1 egg, slightly beaten
1 teaspoon cornstarch
1 cup flavored croutons, finely chopped
3 cups vegetable oil
Using a food processor or cleaver, finely chop shrimp and
bacon into a paste. Combine with the salt, sherry, sesame oil,
water chestnuts, ginger, egg and cornstarch. Shape mixture
into 1 inch balls and roll in finely chopped croutons coating
balls evenly.
Heat oil in Wok at 400ºF (200ºC). Add a few balls at a time and
deep fry 3 to 4 minutes until golden brown. Remove from oil
with a wire strainer or slotted spoon and drain on a paper
towel. Repeat with remaining balls.
Serve hot with a dipping sauce.
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Dip hand in water to prevent sticking. Scoop a handful of mixture into hand
and make a flat. Squeeze out 1 inch ball from top of flat. Roll balls in crouton
mixture and cover evenly.