Maxim EW70A, Руководство пользователя и рецепты

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10
Stir Frying
Stir frying is a rapid method of cooking food in a small amount
of oil over high heat 375°F (190°C). The ingredients are stirred
continuously.
It is important to preheat the Wok to the correct temperature before
adding oil and food. The hot oil seals in the natural juices in meats
and seafood preserving flavor and nutrients. Stir frying produces
crisp-tender, brightly colored vegetables.
Using the wooden utensils, constantly stir, lift and toss one food at
a time. As items are cooked, they may be stored up the sides of
the Wok or placed in separate dishes prior to combining. Repeat
this step until all food has been cooked. The preparation of
ingredients and preconditioning should be done ahead of time
because stir frying takes only minutes. Foods should be thinly
sliced, shredded or diced into small uniform pieces, allowing them
to cook quickly and evenly.
A dish prepared in this manner should
be cooked just before serving.
Deep Frying
Deep frying is quickly cooking food completely submerged in hot
oil. Oil for deep frying must be at the proper temperature. If the oil is
not hot enough, the food will absorb the oil and become soggy and
greasy. If the oil is too hot, the food will brown too quickly and will
not be cooked inside.
Heat a maximum of 3 cups of oil in the Electric Wok with the
Temperature Control set at 400ºF (200ºC).
When the Indicator Light on the Temperature Control goes out,
continue to heat the oil an additional 4 minutes. This allows the oil
temperature to stabilize. Add food and cook as required. To prevent
hot oil from splashing, dry food thoroughly with paper towels.
Gently lower food into hot oil using a long handled kitchen utensil
such as a slotted spoon, strainer or tongs.
Deep fry only enough food to form a single layer to prevent over-
crowding. Turn food in hot oil while cooking. Drain food briefly over
Wok and place on paper towels.
Never cover Wok when heating oil or deep frying food.
21
Spring Rolls (Egg Rolls)
Makes 12 spring rolls or 36 pieces
1/4 lb. ground lean pork
4 oz. cooked and peeled shrimp, chopped
2 scallions (white part only), finely chopped
1 celery stalk, finely chopped
1 tablespoon oil
1/2 lb. bean sprouts
1 tablespoon soy sauce
1 teaspoon salt
Pinch of pepper
1 teaspoon brown sugar
Pinch Chinese five spice powder (optional)
Dash of sesame oil
12 spring roll wrappers
1 egg, beaten
3 cups vegetable oil
Preheat Wok at 375°F (190°C). Swirl one tablespoon of oil into
Wok. Add chopped scallions and stir fry several seconds. Add pork
and shrimp, cook approximately 2 minutes. Stir in vegetables and
then seasonings, except sesame oil. Mix well and continue to stir fry
for 2 to 3 minutes more. Add sesame oil and toss gently. Remove
from Wok and place in colander to drain and cool.
Heat oil in Wok at 400ºF (200ºC). While oil is heating, fill spring rolls.
Place wrapper with one point toward you, moisten upper edge with
egg. Spoon about 3 tablespoons of filling into center of wrapper
and fold bottom up and over filling to cover. Then roll up, jelly-roll
style, sealing final corner. Repeat until all the mixture is used up.
Place uncooked spring rolls on a platter and cover with plastic wrap
as you go.
When oil has reached temperature, gently lower 3 to 4 rolls in oil
and deep fry 3 to 4 minutes or until golden brown on all sides.
Remove and drain on paper towels. Repeat. Serve with Chinese
mustard and dipping sauce.
NOTE: Crepes can be substituted for spring roll wrappers.