ENGLISH
22
Sauteed turnip & celery with dace
P }
- 300g dace
- 150g turnip, peeled
- 50g Chinese celery, sectioned into lengths of
5 cm
- 2 cloves garlic
- 1/2 inch ginger
- 5g coriander
- 2 small pieces dried tangerine peel
For seasoning:
- 1/2 cup stock
- 1 tsp salt
- 3/4 tsp sugar
- 2 tsp cornflour
- 1/2 egg white, beaten
B
Soak dried tangerine peel until soft, scrap its
segment and shred it.
B
Put the Chinese shredding insert in insert holder
and shred the turnip at speed 1. Take out the
shredded turnip.
B
Remove insert and insert holder and place the
blade onto the tool holder. Put the dace along
with 1/4 tsp salt, 1/4 tsp sugar, 2 tsp cornflour,
coriander, garlic, ginger, grated tangerine peel and
2 tsp water in the bowl and mince into a sticky
paste at speed 2. Remove the paste from the
bowl.
B
Heat some oil in a wok and then put in the dace
mixture. Flatten it with the spatula and fry both
sides until done. Then cut the dace patties into
slices and keep for later use.
B
Heat some oil and sauté; the celery. Pour in stock
and shredded turnip and cook for a while. Put in
sliced dace patties and seasoning, thicken with
some cornflour dissolved in water and serve.
Glutinous rice dumplings
{
- 300g glutinous rice flour
- 270ml warm water
- 200g red bean paste
- 1 cup desiccated coconut
B
Put glutinous rice flour and water in the bowl and
knead to a soft dough with the kneading hook at
speed 1.
B
Divide the dough into 20 equal portions.
B
Lightly knead red bean paste and divide into small
lumps.
B
Shape the dough portions into round patties, press
slightly, put red bean paste on the patties, seal
and shape into a ball.
B
Cook dumplings in a large pot of boiling water
until they float to the surface.
B
Drain and coat with desiccated coconut. Serve
hot.
Steamed turnip cake
j P
- 2.8kg white radish (turnip)
- 434g rice flour
- 5 sticks Chinese sausages, diced
- 1 stick preserved pork, diced
- 36g dried shrimp
- 10 - 15 Chinese mushrooms
Summary of Contents for Cucina HR7640
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