Sharp R-142D, Operation Manual

Page: 27 / 32

7
Steam Whole Fish
[Ingredients]
1 (300-400g) Fish
1 stalk Spring onion
3 slices Ginger
[Seasonings]
2
1
/
2
tbsp Chinese wine
1 1 /
2
tbsp Soy sauce
1/4 tsp White pepper
1/2 tsp Salt
1/2 tsp Sugar
1 tbsp Oil
few Parsley
[Method]
1. Unscale fish, remove the intestines, clean and drain.
Make few slashes on each side of fish.
2. Take half of spring onion, cut into two parts and pat.
Chop the remaining spring onion.
3. Place the patted spring onion in plate, add several slices
ginger. Place fish on it. Top with mixed seasonings
and 2 tablespoons of water. Cover and microwave at
MED HIGH for 8 to 11 minutes.
4. Add 1 tablespoon of boiling oil on the fish. Decorate
with chopped spring onion and parsley before serve.
VEGETABLES
Cold Bean Curd
[Ingredients]
1 block Bean curd
110 g
Ground pork or
ground beef
1/4 cup Onion, chopped
[Method]
1. Place bean curd in casserole, microwave at HIGH for
1 minute. Remove and soak in water. Drain and cut
into pieces. Arrange on serving plate.
2. Place meat and chopped onion in casserole, cover and
microwave at HIGH for 4 minutes. Stir well after half
the time, and remove excess oil. Add bean paste, soy
sauce, sesame oil, sugar and water, stir well. Cover
with the lid, microwave at HIGH for around 4 min-
utes, stir well after half the time. Check the color and
doneness while cooking.
3. Pour in the cornflour mixture and stir. Uncover and
microwave at HIGH for another 1 minute to 1 minute
30 seconds.
4. Top bean curd with meat mixture. Garnish with let-
tuce, shredded green onion and cherries.
[Seasonings]
1 tbsp Bean paste
1 tbsp Soy sauce
1/2 tbsp Sesame oil
1
1
/
2
tsp Sugar
50 ml Water
1 tsp Cornflour mixed
with 2 tsp water