Sharp R-142D, Operation Manual

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3
MEAT
Cold Chicken with Chili
[Ingredients]
1
3
/
5
cups Jellyfish
1 (50 g) Cucumber
230 g Chicken leg
10 cm Green onion
3 slices Ginger
1 tbsp Chinese wine
few Tomato
few Parsley
[Method]
1. Soak jellyfish in lukewarm water overnight or for 2 to
3 days. Drain.
2. Pour hot water over jellyfish and mix with fork or
chopsticks. As soon as it shrivels, add cold water, soak
for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken leg
with toothpick, and put them in casserole with skin
facing down. Add green onion, ginger and wine,
cover and microwave at HIGH for 3 minutes 30
seconds, let cool and then slice.
5. Place ingredients from 2, 3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before serving.
7. Garnish with tomato and parsley.
Meatballs with Long Mustard Sauce
[Ingredients]
200 g Pork, minced
10 Mushrooms
2 slices Ginger
300 g
Long mustard
1 tbsp Oil
800 ml Water
2 tsp Bicarbonate of soda
[Seasonings]
1/2 tsp Salt
1/4 tsp Monosodium glutamate
1/2 tsp Light soy sauce
1/2 tsp Sesame oil
1 tsp Cornflour
dash Pepper
[Method]
1. Mix minced pork with all seasonings. Make into balls
and cover, microwave at HIGH for 2 minutes.
2. Cut away long mustard leaves and cut into decorative
pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate of
soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 6 to 7 minutes at HIGH. Stir after half the
time.
5. Mix together sauce ingredients and cover, microwave
at HIGH for 2 minutes 30 seconds.
6. Pour sauce over cooked ingredients and serve.
[Sauce]
300 ml Stock
1/2 tsp Salt
1/2 tsp Monosodium
glutamate
1/2 tsp Sugar
1 tsp Light soy sauce
1/2 tsp Sesame oil
1 tbsp Cornflour
dash Pepper
[Sauce]
3 tbsp Green onion,
chopped
1 tsp Ginger, grated
4 tbsp Soy sauce
1/2 tsp Sugar
1 tbsp Vinegar
2 tbsp Chili sauce
2 tbsp Sesame paste