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Tefal Wok and fondue Manual

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Sauerkraut
Für 8 bis 10 Personen :
• 2 kg vorgegartes Sauerkraut • Wacholderbeeren • 3 EL Schweineschmalz • 2 Glas Riesling-Wein
• Pfeffer • 700 g geräucherten Speck • 1 geräuchtertes Schweineschulterstück
• 1 gepökelte Schweinshaxe • 1 geräucherte Wurst • 8 Frankfurter Würstchen
Kochzeit : 3 Stunden 20 Minuten
Den Schweineschmalz im Wok auf Position 5 erhitzen.
Das Sauerkraut mit den Wacholderbeeren hinzugeben und auf Position 3 erhitzen, es dabei von Zeit zu
Zeit mit einer Gabel anheben. Den Weißwein hinzugeben und pfeffern.
Den geräucherten Speck, die Schulter und die Haxe in die Mitte des Sauerkrauts drücken.
Zudecken und 3 Stunden auf Position 3 schmoren lassen.
Dann die geräucherte Wurst hinzugeben.
Etwa 15 Minuten vor dem Servieren die Frankfurter Würstchen hinzufügen. Heiß servieren.
Schweinefleisch Shogayaki
Für 4 Personen :
• 800 g in Streifen ge schnittenes Schweine fleisch • 2 EL Erdnußöl • 3 EL Sojasauce
• 1 gestrichener EL Puder zucker • 3 EL Sake
Marinade :
• 1 EL Sake • 1 EL Sojasauce • 1 EL Gemüse bruhe • 1 EL frischer Ingwer • 1 gepreßte Knoblauchzehe
Marinadezeit : 30 Minuten
Kochzeit : circa 10 Minuten
Marinade in einer Schüssel zubereiten, Fleisch 30 Min. hineinlegen. Fleisch abtropfen lassen.
Im Wok Öl auf Position 5 erhitzen, Fleisch anbraten, mit Zucker bestreuen, dann den Sake und die
Sojasauce darübergießen.
3 Min. auf Position 4 schmoren lassen und warm servieren.
DE
2100089903_Wok_Fondue 24/02/15 11:08 Page75
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