Philips Comfort HR7641, Руководство пользователя

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ENGLISH
22
B
For the seasonings
- 3/4 tsp salt
- 3/4 tsp sugar
- 1 tsp light soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tsp cornflour
- 4 tbsp water
B
Cut the cabbage using the slicing insert at speed 1.
B
Shred the carrot and jicama using the Chinese
shredding insert at speed 1.
B
Crush the garlic. Heat 1 tbsp oil in the wok, sauté;
crushed garlic, discard. Add golden mushrooms,
cabbage, jicama and carrot, stir for
1 minute, add seasonings, and fry until thickened,
put in a dish and let it cool off.
B
Place sufficient filling in the centre of each spring
roll wrapper. Wrap into a roll and seal with a little
flour mixture (plain flour mixed with a little water).
B
Deep-fry spring rolls over moderate heat, move
spring rolls constantly to avoid burning.
B
Drain, put in a dish, cut into halves, serve with
Worcestershire sauce.
Bean curd sheet rolls
}
- 1 large fresh soy bean sheet
- 4 sheets of instant laver
- 50g golden mushrooms
- 1 greenhouse cucumber
- 1 carrot
- some light soy sauce (for glazing)
For the sauce:
- 90ml stock
- 1/2 tsp sugar
- 1/2 tbsp light soy sauce
- some salt
- a dash of sesame oil
- pinch of pepper
- some cornflour dissolved in water for
thickening
B
Peel the carrot. Shred the carrot and cucumber
using the Chinese shredding disc at speed 1.
B
Wipe the soy bean sheet with a wet cloth. Cut it
into 4 equal portions and glaze with some light
soy sauce.
B
Put a sheet of laver onto each soy bean sheet. Put
the shredded carrot, cucumber and mushrooms in
the centre of the sheet. Wrap into a roll.
B
Steam over a high heat for 5 - 8 minutes until
done. Cut into long sections. Dish up and keep
warm.
B
Heat some oil, bring ingredients for the sauce to the
boil and thicken with some cornflour dissolved in
water. Pour the sauce onto the beancurd sheet rolls.
Steamed pork buns
{ P
- 300g flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1 tbsp vegetable lard
- approx. 150ml water
- some light soy sauce (for glazing)