Gaggenau VG 231 AU Manual de instrucciones de funcionamiento y montaje - Página 13
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7.3 Recipes
Beef in oyster sauce
Ingredients for 4 persons
500 g fillet of beef
1/2 teaspoon of black pepper (freshly ground)
2 tablespoons of dark soya sauce
1 tablespoon of wheat flour
5 dried Tongku mushrooms
300 g of oyster mushrooms
2 spring onions, 1 fresh red chili
4 cloves of garlic
1 thumb-sized piece of fresh ginger
3 tablespoons of oyster sauce, 1 tablespoon of fish
sauce
1 teaspoon of sugar, 4 tablespoons of rice wine
– Rinse the meat in cold water, dab it dry, remove
tendons and skin, and cut it into approximately
1 cm cubes. Mix with pepper, soya sauce and
flour and then marinate the mixture, covered up,
for about one hour in the fridge.
– In the meantime, wash the Tongku mushrooms.
Soak them in hot water for about 20 minutes.
– Clean the oyster mushrooms. Rinse them briefly
in running water and cut them into large pieces.
– Wash the spring onions and cut them in half
alongsides. Cut the spring onions into
approximately 3 cm long pieces. Wash the chili
and cut it in half alongside, remove the base of
the stalk, remove the pips and cut it into strips.
– Wash you hands thoroughly!
– Peel the garlic and ginger and chop it up finely.
– Carefully squeeze out the Tongku mushrooms
and quarter them.
– Heat oil in the wok. First singe the meat in
portions, stirring it at the same time. Briefly roast
the garlic and ginger and add the meat cubes.
Reduce the heat. Add the Tongku and oyster
mushrooms, spring onions, oyster and fish sauce
and the sugar and allow to cook for about 2 min-
utes in medium heat.
– Add the chili strips and allow them to heat up. Stir
in the rice wine. Garnish the meal with the chili
strips.
12
Chicken in basil and tomato sauce
Ingredients for 4 persons
100 g of shallots
500 g of fillet of chicken breast
750 g of tomatoes
1 large bunch of basil
2 tablespoons of oil
200 g of crème fraîche
salt
freshly ground black pepper
– Peel the shallots and cut them into cubes. Rinse
the fillets of chicken breast in cold running water
and cut them uniformly into cubes.
– Score the tomatoes and place them briefly in
boiling water or steam. Lift them out and skin
them, then chop them into coarse cubes.
– If necessary, rinse the basil and shake it well to
dry it, and then place a few leaves aside for
garnishing. Cut or chop the others.
– Heat up the oil in the wok. While constantly
stirring, singe the chicken meat in portions and
remove it from the wok. Briefly roast the shallots
until they are glassy. Add the meat.
– Add the chopped tomatoes and the crème fraîche
to the wok. Stir all ingredients and spice them
with the finely cut basil, salt and pepper. While
stirring, simmer for a few minutes.
– Season the sauce with salt and pepper and serve
the dish garnished with basil leaves.
Tip: if necessary, add to wine to the sauce to
improve taste.