CO 4000
15
Fish and seafood
o
Steam fish till it looks rather clear and easy to separate bones from fish.
o
Prolong steaming time when cook frozen fish(separate the frozen fish)
o
Add seasoning to fish to enhance scent.
Food
Varity
Amount
Time
Remarks
Clam
Fresh
40g
6-9
Fish
Underback
Slice
Fresh
25g
6-9
10-12
Frozen
Oyster
Fresh
6pcs
11-17
Shellopen is cooked
20cm fish
Herring
Pomfret
250/400
11-14
Eel
250/400
11-16
Mussel
Fresh
400
8-10
Shell open is cooked
Lobster
Fresh
2
20-24
Can be cooked a little
longer
Scallop
Fresh
400
9-11
Move in the process of
cooking
You can make more delicious dish according to the above cooking methods.
Meat and fowl
o
Meat is good for barbecue because the fat can be removed through steaming.
o
Meat and fowl immersed by soy sauce or other seasoning will be more delicious after being steamed.
o
Pierce the meat with knife or fork and according to the clarity of juice to see if the meat is cooked.
o
Only pickled sausage can be steamed
o
Add fresh spice in the process of steaming to spice up the food
Food
Varity
Amount of
food
Time
Remarks
Chicken
Boneless
chicken breast
4pcs
12-16
Tore the skin off and lay flat
before steamed
Drumstick
4pcs
24-29
Mutton
Mutton chop
4pcs
11-16
Eliminate fat
Saeele slices
400
11-16
Pork
Tenderloin
400
11-16
Eliminate fat
Loin Chop
4pcs
13-21
Sausage
400
16-26
Made holes before steamed
for easy cooked,
Beef
Hind legs loins
250
16-26
Eliminate fat
Salted steak
