Cooking Instructions
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Step 1
Break the
Tofu (6 sticks)
into about 6 cm pieces and soak in warm water for 30 minutes. Transfer to the porcelain dish.
Step 2
Cut the
Rindfleisch (750 g)
into large pieces, each weighing about 60 g, or alternatively have your butcher do this for you. Place these pieces of beef on top of the tofu in the porcelain dish and season with
Salt (to taste)
and
Pfeffer (to taste)
.
Step 3
Cut the
Onion (1)
into 3–4 cm cubes. Peel the cloves of
Garlic (6 cloves)
and leave whole. Peel and, depending on size, halve or quarter the
Carrots (2)
. Peel the
Rettich (200 g)
, halve and cut into about 2 cm thick slices.
Step 4
Scatter the vegetables over the meat and add the
Water (700 mL)
,
Sesame Oil (30 mL)
,
Oyster Sauce (60 mL)
,
Soy Sauce (60 mL)
, and
Rice Wine (60 mL)
, making sure everything is covered.
Step 5
Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.
Step 6
Hot air humid 160°C for 2 Hrs 30 Mins
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