Cooking Guide
30
30 g of dry sea mustard, 200 g of beef, 4 tablespoons of soy sauce for soup, 1 tablespoon of crushed garlic, 1
tablespoon of kosher salt, 2 tablespoons of sesame oil, 3.0 L of water
Ingredients
How To Cook
❶
Soak sea mustard in water, squeeze it to drain water, and cut it into bite sizes.
❷
Heat the cooking vessel with the heating level of 7 of Induction (H) Cooking Zones 1 and 2, add 2 tablespoons of
sesame oil and the sea mustard
in the cooking vessel, and stir-fry them. Then, add in beef and crushed garlic, and stir-fry them altogether.
❸
When the surface of the beef is cooked, add in water, and set the heating level of 10 (P) of Induction (H) Cooking
Zones 1 and 2. Then, heat it until the water boils (5-10 minutes).
❹
Heat 10 minutes more with the heating level of 9 of Induction (H) Cook
Sea Mustard Soup
300 g of peeled quail eggs, 10 bulbs of garlic
※ Sauce: 100 g of meat stock or water,
Ingredients
How To Cook
❶
Prepare peeled quail eggs.
❷
Add the sauce in a cooking vessel, and heat it for three minutes with the Highlight heating level of 8.
❸
After heating, add the quail eggs and garlic, and heat it for six minutes with the Highlight heating level of 8.
❹
When the quail eggs are colored by the soy sauce, heat more for six minutes with the Highlight heating level
of 3, and then finish the cooking.
Soy Sauce Braised Quail Eggs
400g of beef sheepskin, 2L of water, 50g of radish, 1/2 an onion,
1/2 a green onion, 10 cloves of garlic
Ingredients
How To Cook
❶
Soak bristle in cold water for 30 minutes to drain the blood,
place it in a container, and then pour 2 liters of water into the container.
❷
Set 3 hours in the Broth menu and heat it up.
❸
After 1 hour, add the remaining ingredients and heat them together.
❹
After cooking is finished, use a sifted broth.
Brisket stock
Cooking Guide
700g of Beef leg bone, 3L of water
Ingredients
Beef leg bone broth
How To Cook
❶
Soak the beef leg bone in cold water for at least 12 hours to drain the blood.
❷
Place the beef leg bone in a container, add water to submerge the bone,
and heat for 12 minutes (to boil) at the induction heat level 10 (P).
❸
Drain the boiled water and wash the bones thoroughly.
❹
Place the washed bone and 3L of water in a container.
Close the lid and set 5 hours in the Brewing menu to heat.
Reference
For beef bone recipe: As the beef bone should be boiled for a long time,
the amount of broth may be reduced or the amount of brewing may be weak
when using the CUCKOO Container [24cm pumped water (CPU-SB2420)].
Therefore, it is recommended that you add water to the container for longer heating,
or that you cook with a taller container by adding material and time.
(A container with a high height and a flat bottom is recommended.)
Summary of Contents for CIHR-A20 Series
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