Chinese recipes
Sichuan lamb chops with Cantonese water spinach - tofu purée
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
400 g water spinach
20 g garlic, chopped
50 g fermented tofu
100 g water
1.5 g xanthan
Oil for frying
Recipe preparation
(1) Finely chop the water spinach and garlic. Heat some neutral oil in a pan and fry the garlic until golden brown. Then add the water spinach and fry over a high heat, stirring continuously. Add the water and cook for 20 seconds. Place the spinach in a bowl and stir in the fermented tofu and xanthan gum. Allow the spinach to cool, place in a pacotizing® beaker and process once with the Coupe Set knife using overpressure.
(2) Close with lid, label and freeze at -20 °C for at least 24 h.
(3) When needed, pacotize® three times with overpressure. Heat the purée and serve with the lamb chops.
Recipes by Christian Yang
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no