Unold 48736, Инструкция по эксплуатации

Страница: 37 / 128

37
Meat filling:
2 tbsp rice wine, 2 spring onions,
1 bunch cilantro, 250 g Chinese cab-
bage, salt, 250 g minced turkey meat,
2 tbsp dark soy sauce, 6 tbsp oil
From the flour, eggs and a little oil,
knead a noodle dough and cool 1 hour.
Cut onions, cilantro and Chinese cab-
bage into fine strips, add minced meat
and cornflour. Season with rice wine,
salt and soy sauce. Knead meat mix-
ture well and refrigerate 15 minutes;
pour off any liquid that collects. Roll
out the noodle dough until thin, cut
out 8 cm circles with a glass, put
some filling on each dough circle, fold
together, press the edges with a fork
and place upright. Heat the oil in the
wok to 160°C (3), fry the won tons in
the oil 5 min., stirring carefully, add 3 tbsp water and steam another 7 min.
at 120°C (2). Tip: Kneading the noo-
dle dough by hand is very strenuous.
It is much easier with the UNOLD
Nudelmeister.
Vegetarian filling:
1 onion, 500 g mushrooms, 1 bunch
cilantro, 2 tbsp light soy sauce, 5 tbsp
crumbs from bread or rolls, 3 eggs,
salt, pepper 2 tbsp oil
Chop onions, mushrooms and cilant-
ro, heat oil to 180°C (4) and fry veg-
etables 5 min., binding the juice with
bread crumbs. Whisk eggs, add to-
gether with soy sauce, salt and pepper
to mushroom mixture, allow egg to set.
Fill dough skins and cook as described
above.
Deep-frying in the wok
For deep-frying you should always use high heat cooking oil, such as peanut oil,
sunflower oil, corn oil, soy oil or hardened vegetable fats. The advantage of deep-
frying in a wok is the broad surface. You can deep-fry several pieces at once, and
you need less oil than in most deep-fat fryers. The best way to remove the fired
food from the oil is with a skimming ladle.
If not specified otherwise, the recipes are for 4 portions.
Spring rolls
2 dried Chinese mushrooms, 8 fro-
zen spring roll cases (or frozen pas-
try dough), 100 g poultry meat, 2 tsp
dark soy sauce, 1 tbsp light soy sauce,
1 tsp rice wine, 1 pinch five-spice
powder, 1 tsp cornflour, salt, sugar,
pepper, 2
leaves Chinese cabbage,
100 g bamboo sprouts, 100 g carrots,
50 g soy bean sprouts, 1 spring onion,
1 l neutral vegetable oil
Thaw the spring roll cases. Soak
mushrooms overnight in lukewarm
water. Cut the poultry meat in thin
strips, and marinate in soy sauce. Cut
Chinese cabbage and carrots in thin
Copyright UNOLD AG | www.unold.de