Nouvel Mongolentopf Set Asia Gourmet, Инструкция по эксплуатации

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Basics
•
The
Mongolian
foudue
is ideal for 3 to 5 people. Put the grill in the middle of the table of
a sociable gathering.
• Experience shows ranging from about 200 g of mixed meat or fish per person.
• Cut the food into bite-sized, 2-4 millimetre thick portions, to be spiced individually
following the cooking procedure. Arrange this on a small plate for each guest, or on a
large meat platter.
• The broth should not be too strong or spicy initially. It gains extra taste during the meal,
due to the presence of the meat juices. Broth as well as raw, finely cut vegetables can
be constantly refilled.
• Make sure that all ingredients, for example the meat or fish, the broth ( for example in a
burette), vegetables, sauces, condiments, spices and other table companions
are within reach or close at hand. This serves to animate the guests into active partici -
pation.
Suggestions for meat and fish, as well as for vegetables for a Mongolian fondue
Meat:
Veal: Filet,
cutlets
, liver
Pork: Filet,
cutlets,
bacon
Beef: Filet, rump, entrecote
Lamb: Filet, cutlets, chops
Fowl: Turkey breast, chicken breasts fillets
Fish:
As you wish. fish with firm flesh and not too many bones, e.g., turbot. Also suitable are
shrimps,lobster and so on
Vegetables (broth):
Carrots, leek, celery, fennel, soya buds, mushrooms.
Sauces:
All of the non-sweet quark combinations (herb, garlic), mayonnaise sauce with curry,
tomatoes, chili, mango chutney, ketchup, as well as the complete range of ready-made
sauces.
Condiments:
Mixed pickles, marinated cucumbers, cocktail onions, corn, asparagus and horseradish
sauce.
To accompany:
Bread, garlic bread, chips , rice
EN
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Notions de base
Nozioni di base
Basics