Chinese-style Fondue

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Chinese-style Fondue
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
16 shiitake mushrooms (dried)
200 grams Tofu (firm)
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon ginger (ground)
soy sauce
1 Broccoli (about 500 g)
1 bunch scallions
160 grams Bok Choy
300 grams Perch fillet
300 grams Beef fillet
2 onions
2 garlic
1 piece ginger (about 10 cm)
3 liters Chicken broth
Fondue set (with small screens)
How healthy are the main ingredients?
TofuBok Choygingergingershiitake mushroomsoy sauce

Preparation steps

1.

Cover the mushrooms with boiling water and soak for 30 minutes. Preheat the oven to 200°C (approximately 400°F). Cut the tofu into cubes and mix with the lemon juice, oil, ginger powder and 2 tablespoons soy sauce. Place on a baking pan and bake for 10-15 minutes until the tofu is lightly browned.

2.

Meanwhile, clean the broccoli and cut into small florets. Steam in a steamer over boiling water about 8 minutes, until the broccoli is just cooked . Plunge briefly in ice water and drain. Rise and diagonally slice the scallions. Rinse, remove stems, and chop the bok choy.

3.

Rinse and pat dry the fish filets and  cut into bite-size pieces. Pat dry the beef and cut crosswise against the grain into thin slices. Drain and remove stems from the shiitake mushrooms. Arrange all prepared ingredients on plates or in bowls.

4.

Peel and finely dice the onion, garlic, and ginger, then puree with 50 ml broth (approximately 1-1/2 ounces) in a mixer. Strain the mixture in a colander and mix the strained liquid with the remaining broth and 4 tablespoons soy sauce in the fondue pot on the stove. Place on the chafing dish and keep hot. To serve, place desired ingredients into the fondue sieves and cook in the hot broth.

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