RECIPES
Italian seafood rice
Stuff: seafood, rice, melon, tomato, onion, garlic, fish soup, cheese, butter
Season stuff: salt, pepper, wine
1. Put the rice into the Inner Pot (6), add some water, lock the Lid (2), and choose “Cooking” button.
2. Exhaust the steam from the Relief Valve (3), open the Lid (2) and take the rice out, let it cool natu-
rally.
3. Chop the varied seafood, melon, tomato.
4. Clean the Inner Pot (6) and place it back rightly in the appliance. Press the “Cooking” button. Add
some butter and dry onion, garlic. Put the seafood in and fry it. Then add some wine, rice, melon,
tomato, fish soup and other season stuff, lock the Lid (2) and stew to be dry (about 5 minutes).
5. Put the seafood rice into the Pot (6) scatter some season stuff.
Hungarian pork with egg
Stuff: pork, egg, flour, mix lettuce, butter, garlic paste, onion, acid greens, tomato juice, red pepper
powder, red wine
Season stuff: 1 spoon of salt, some pepper
1. Cut pork into pieces, add some salt, red pepper powder, red wine and oil.
2. Place the Inner Pot (6) properly and choose “Tenden/Chicken” button. Add butter and fried onion.
Then add pork and fry it to dehydrate. Put red wine, tomato juice, acid green, water and salt. Lock
the Lid (2).
3. Blend the egg and flour then put them into the hot water to make egg and flour dollop.
4. Fry the garlic with garlic paste, and then add egg dollop, salt and pepper to fry.
5. Place the pork in the centre of the plate, mix some lettuce and the egg dollop lays aside.
Preserved egg and meat porridge
Stuff: preserved egg – 2 pcs, lean meat – 300 g, rice – 1 cup, some ginger, shallot – 1 pc
Season stuff: 1 spoon of salt, a little pepper
1. Cut the preserved egg into little pieces, mix with some oil and rice. Cut up the shallot.
2. Tearing the lean meat with a 3 spoons salt for a night, then wash the salt away and cut the lean meat
into pieces.
3. Put all the stuff into the Inner Pot (6), add some water, lock the Lid (2) choose the “Cake/Congee”
button.
4. Let the appliance cool down, Floating Valve (4) falls down, and open the Lid (2).
5. Add some salt, sugar, pepper, ginger and shallot.
Chinese seafood rice
Stuff: cuttlefish – 80 g, shrimps – 4 pcs, crab meat – 120 g, rice 2 cups
Season stuff: proper shallot, oil and sugar
1. Clean the rice; put it into the Inner Pot (6) and then add some water.
2. Clean the cuttlefish, cut into circularity, peel the carapace of the shrimps, take the intestines out,
and then wash the crab sting meat and drop dry.
3. Put the cuttlefish, shrimps and crab meat on the surface of the rice. Lock the Lid (2) and choose
the “Cooking” button.
4. Cut the power off, and let the steam exhaust from the Relief Valve (3). Open the Lid (2), add some
shallot as season stuff.
Murphy beef
Stuff: beef – 500 g, white potato – 150 g, ginger – 10 g, red radish – 50 g, shallot – 10 g
Season stuff: cattle fat – 20 g, salt – 15 g, monosodium glutamate – 10 g, water – 100 g, wine – 20 g
1. Clean the beef and cut into pieces, peel the potatoes and cut into pieces, cut the ginger into
pieces, peel the red radishes and cut into pieces, cut the shallot into pieces.
2. Put the beef, potatoes, red radish, wine, and ginger into the Inner Pot (6), add some water, lock the
ENGLISH
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