54
シンガポール・香港向け
Slow Cook
Menu
Freshly Cooked Dishes Made So Easily
Authentic dishes can be cooked easily by taking advantage of
seasonal ingredients.
Note
●
Stir well before cooking to prevent seasonings from settling at the bottom of the inner pot.
●
When simmering ingredients in broth, cool the broth down before cooking.
●
When using starch, add it at the end of cooking.
● Adjust the amount of paste products such as fi sh paste cakes as they expand with heat.
●
Do not use hard utensils such as a metal ladle, spoon, or whisk.
●
Remove odors after cooking. (See “Cleaning” on P.41)
●
If a longer cooking time is required, do not press the [Cancel] key before extending that time. Doing so causes the Keep Warm lamp
to go out and additional cooking cannot be performed. (If you press the key by mistake, remove the inner pot from the rice cooker
and place it on a wet cloth. Leave the rice cooker lid open and cool down the rice cooker and the inner pot for approximately 10
minutes. Then set the inner pot back inside the rice cooker and cook.)
Slow Cook
Menu
Vegetable and
Chicken Pot-Au-Feu
156kcal/
For 1 serving
1.0 L type
1.8 L type
Ingredients
(for 4 servings) (for 6 servings)
●
Chicken wings
8 pcs.
12 pcs.
●
Carrot
1 pc.
1+1/2 pcs.
●
Celery
1 pc.
1+1/2 pcs.
●
Onion
1 pc.
1+1/2 pcs.
●
Potato
2 pcs.
3 pcs.
●
Water
650 mL
1000 mL
●
Bouillon (powder)
1+1/2 tbsps.
2+1/3 tbsps.
●
Salt and pepper
To taste
To taste
Directions
1.
Cut off the ends of the chicken wings.
2. Cut the carrot into quarters, the celery into 5 cm width
pieces (after removing the strings from it), the onion into
eight equal parts, and the potato into four equal parts.
3. Put all ingredients from steps 1 and 2 in the inner pot, add
water, bouillon powder, salt, and pepper, and mix well. Heat
it using the “Slow Cook” menu for 60 minutes.
4. When the cooking is completed, place the dish in a serving
bowl.
Slow Cook
Menu
Braised Pork
500kcal/
For 1 serving
1.0 L type
1.8 L type
Ingredients
(for 4 servings) (for 6 servings)
●
Pork belly
400 g
600 g
●
Bean curd knots
100 g
150 g
●
Ginger, sliced
4 pcs.
6 pcs.
●
Stock
Thick soy sauce
(Chinese soy sauce)
1+1/2 tbsps.
2+1/4 tbsps.
Shaoxing rice wine
1 tbsp.
1+1/2 tbsps.
Water
300 mL
450 mL
●
Salt
To taste
To taste
●
Sugar
To taste
To taste
●
Green onions, chopped
As desired
As desired
Directions
1. Rinse the pork belly and cut it into bite-sized pieces. Place
them in boiling water with the ginger to extract blood.
2. To remove the smell of beans from the bean curd knots,
wash and then boil them in a pot.
3. Place the pork belly, ginger, and bean curd knots in the
inner pot, and then add the stock.
4. Cook it using the “Slow Cook” menu for 60 minutes.
5. When the cooking is completed, add salt and sugar to taste
and turn over the pork belly. Set the cooking time for 10
minutes and continue to cook it using the [Hr] key.
6. When the cooking is completed, place the dish on a serving
plate and sprinkle it with the green onions.
Note
● For simmered dishes, they become softer with enhanced fl avor if kept warm after heating.
