EN – 34
BALANCED MENU
Ingredients
1 serve (2 rolls)
2 serves (4 rolls)
3 serves (6 rolls)
4 serves (8 rolls)
Noodle Sheet
125 g (or 2 sheets) 250 g (or 4 sheets) 375 g (or 6 sheets) 500 g (or 8 sheets)
Bean sprouts
(cut with long shape and boiled)
50 g
100 g
150 g
200 g
Carrot
(cut with long shape and boiled)
50 g
100 g
150 g
200 g
A
Mushrooms (cut with long shape)
50 g
100 g
150 g
200 g
Chopped chicken
50 g
100 g
150 g
200 g
Dried shrimp
7 g
13 g
20 g
25 g
Hard Tohu (slice to small pieces)
50 g
100 g
150 g
200 g
Pounded Parsley and Garlic
½ tbsp
1 tbsp
1½ tbsp
2 tbsp
Pepper
¼ tsp
½ tsp
¾ tsp
1 tsp
B
Oyster sauce
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Soy sauce
½ tbsp
1 tbsp
1½ tbsp
2 tbsp
Chinese herb
to taste
to taste
to taste
to taste
Sugar
to taste
to taste
to taste
to taste
Ingredients
1 serve
2 serves
3 serves
4 serves
Chicken wings (60 g/1 piece)
150 g
300 g
450 g
600 g
A
Oyster sauce
½ tbsp
1 tbsp
1½ tbsp
2 tbsp
Honey
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Pepper
to taste
to taste
to taste
to taste
Salt
¼ tsp
½ tsp
¾ tsp
1 tsp
Soy sauce
¼ tsp
½ tsp
¾ tsp
1 tsp
Ingredients
1 serve
2 serves
3 serves
4 serves
Corn
50 g
100 g
150 g
200 g
Margarine
1 g
2.5 g
3 g
5 g
Sugar
¾ tbsp
1½ tbsp
2 tbsp
3 tbsp
Salt
to taste
to taste
to taste
to taste
Fresh milk
¼ tbsp
½ tbsp
¾ tbsp
1 tbsp
Ingredients
1 serve
2 serves
3 serves
4 serves
Broccoli (fl orets), Carrot (thin sliced), Red/yellow
peppers (strips), Asparagus (strips)
150 g
300 g
450 g
600 g
Corn Butter & Steam Spring Roll
Fresh Vegetables & Steam Chicken Wings
<Steam spring roll>
<Steam chicken wings>
<Corn butter>
<Fresh vegetables>
[Cooking]
1. Put the ingredients (A) in a bowl, place it on the oven fl oor (position 1) and cook with Microwave 100% for
2-5 minutes. Add seasoning (B) and cook again with Microwave 100% for 1-2 minutes.
2. Add boiled bean sprouts and carrots in (1).
3. If pure noodle sheet is used, soak noodle in water and put them on the steam tray on the glass tray. Place them
in the lower position (position 2) and cook with Steam High for 20 minutes. After steaming, cut into pieces.
4. Roll tightly (3) with steamed noodle.
5. Place spring rolls on the greased steam tray on the glass tray. Put them on the lower position (position 2).
6. Place corn on another steam tray and put it on the upper position (position 3).
7. Cook using Steam Menu, Balanced Menu, St41 (Corn Butter & Steam Spring Roll).
8. After cooking, place corn in a bowl and mix with margarine, sugar, salt and fresh milk and mix well. Mix all
the sauce ingredients for spring rolls well and serve with spring rolls.
[Cooking]
1. Mix seasoning (A) and marinate chicken wings for 1 to 2 hours.
2. Place Chicken wings on the steam tray on the glass tray. Put them on the lower position (position 2).
3. Arrgane vegatables on the steam tray and put it on the upper position (position 3)
4. Cook using Steam Menu, Balanced Menu, St42 (Fresh Vegetables & Steam Chicken Wings).
NOTE :
Sauce for spring roll
The sweet black soy sauce 3 tbsp
Water
3 tbsp
Sugar
2 tbsp
Vinegar
2 tbsp
Salt
1 pinch
Slice chilli
AUTOMATIC COOKING CHART
SRH AX1100R̲en.indd 34
SRH AX1100R̲en.indd 34
2011/10/25 15:08:55
2011/10/25 15:08:55
