Hitachi RZ-V100CYH Page 45 Operating Instruction And Cook Book Download

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Heat olive oil (1 tbsp) in a frying pan, stir
fry

add

, and

to fry briefly

along with salt and pepper to taste, and
then sprinkle white wine. Turn off the
heat when mussels open up and then
separate the soup from them.
Heat the remaining olive oil (1 tbsp) in
a frying pan, and stir fry the rice from
until it becomes clear.
Place in the inner pot, and add ,
stock and soup from .
Add water up to Water Level 3 for
"White Rice" and
stir to mix.
Spread the
ingredients
evenly on top of
the rice, put the
inner pot into the
rice cooker
without mixing, and close the lid. Use
the Rice button to select "

White

", use

the Menu button to select "

Mix

", and

then press the Cook/Reheat button.
When the rice is cooked, take out the
ingredients. Mix the rice and put it
into a serving dish. Put the cooked
ingredients on it and garnish with
lemon slices and black olives.

Drain washed rice in a strainer.
Soak saffron in water for approx. 10
minutes to bring color and fragrance.
Soak mussels and clams in salted
water to remove any sand, and clean
them by rubbing shells against each
other.

White rice
Saffron
Water
Mussels
Clams with shells
Small whole shrimps (with heads and shells)

Small squid

Onion (chopped)

Garlic (minced)

Red and yellow bell peppers (diced

into 1 cm pieces)

Small tomato (skinned in boiling water,

seeded and coarsely chopped into
1 cm pieces)

White wine
Stock (add water to 1 cube dissolved
in a small amount of hot water)

Salt and pepper
Lemon
Olive oil
Black olives

·········································· 3 cups

····································1 pinch

······································ 100 mL

····················································· 4

······························· 50 g

··························································· 4 small

······································ 1 small

·························· 20 g

........................ 1 piece

................. 20 g each

............................ 1 small

········································· 50 mL

········ 400 mL (1 1/2 block)

······························· to taste

···················································· 1/2

·············································· 2 tbsp

··············································· 4

●

Ingredients (4 servings)

Paella

■

Rice type and cooking program: "White" "Mix"

■

Suggested cooking time: approximately 55 minutes

■

1 serving: approximately 600 kcal

●

Preparation Method

Remove back veins from shrimp.
Remove all remaining guts and skin
off from squid, and cut it into 1 cm
round slices. Then cut tentacles into
several pieces if they are large.

Place the chicken meat in a pot, add
600 mL of water and , heat until the
meat is thoroughly cooked, and then
strain the liquid in a bowl for broth.
By hand, tear the chicken into fine
pieces and sprinkle with to season.
Wash the rice and place it in the inner
pot, add the
broth and water
up to “Porridge”
Level 1, add the
salt and soup
flavoring, and stir
briefly.
Place the inner
pot into the rice
cooker, close the
lid, use the Rice button to select
"

White

", use the Menu button to

select "

Porridge

", and then press the

Cook/Reheat button.
When the rice has finished cooking,
add the chicken meat, mix
together, place on a serving dish, and
sprinkle with the Japanese scallion
stalk and white sesame seeds.

■

Rice type and cooking program: "White" "Porridge"

■

Suggested cooking time: approximately 75 minutes

■

1 serving: approximately 160 kcal

★

Immediately serve warm - do not use

the Keep Warm program.

★

Over time the rice will become gooey

if left to stand.