Aroma ART-828MS, Инструкция по эксплуатации

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Steamed Beef with Broccoli
½ lb. beef (sliced thin against the grain.)
Marinade:
2 teaspoons soy sauce 1 teaspoon wine
½ teaspoon sugar 1 clove garlic, minced
1 teaspoon minced ginger-root 1 teaspoon cornstarch
1 teaspoon sesame oil 1 teaspoon oyster sauce
1 cup broccoli flowerets
Combine sliced beef with marinade in a heat-proof dish. Pour hot water into
cooking pan. Place the steaming rack in the bottom of the cooking pan. Place
the dish on the rack and steam for about 10 minutes. Open lid and arrange
broccoli around outer edge of the dish. Cover and steam for an additional 10
minutes. Ready to serve.
Steamed Tofu with Seafood Stuffing
1 16-oz cube tofu
½ lb. boneless white fish fillet
½ lb. shrimp shelled and deveined
Seasoning:
½ teaspoon salt
1 tablespoon Sesame oil
1 tablespoon finely grated ginger
1 clove minced garlic
3 tablespoons soy sauce
⅛ cup green onion, chopped
¼ teaspoon white pepper
1 tablespoon rice wine
1 tablespoon cornstarch
½ egg white
Gently rinse tofu cubes and place on a plate and allow excess liquid to
drain off for several hours. Mince fish and shrimp, and combine with
seasoning ingredients. Cut tofu in half lengthwise, and then divide each
half into 4 pieces. Remove 1 tablespoon tofu from each piece and stuff
with a heaping tablespoon filling (wet finger to smooth top off filling).
Arrange stuffed tofu on heat-proof plate and sprinkle with ginger. Steam
for 15 minutes. Drain off liquid, then top with soy sauce and sesame oil.
Garnish with green onion. Makes 4 servings.
COOKING TIPS AND INSTRUCTIONS
Steaming Recipes:
CO NSE JO SY IN STR UC CIO NES PA RA CO CIN AR
Rec eta sd ev apo r:
Car ne de res alv apo rc on bró col i
½l ibr ad ec arn ed ere s(e nro daj asd elg ada sc orta das en for ma tra nsv ersa l)
Ado bo:
2c uch ara dita sd esa lsa de soj a 1c uch ara dita de vin o
½c uch ara dita de azú car 1d ien te de ajo pic ado
1c uch ara dita de raí zd eje ngi bre pic ado 1c uch ara dita de féc ula de
maí z
1c uch ara dita de ace ite de sés am oo ajo njo lí 1c uch ara dita de sal sa de
ost ras
1ta za de cab eza sd eb róc oli
Pon erl asr oda jas de car ne con ela dob oe nu na fue nte tér mic a.A gre gar agu a
cal ien te alr eci pie nte de coc ció n.C olo car la rej illa en una pos ici ón alta ,d ent ro
del rec ipi ent ed ec occ ión .C olo car la fue nte en la rej illa yc oce ra lv apo rd ura nte
uno s1 0m inu tos .L eva nta rla tap ay disp one rlo sb róc olis rod ean do elb ord ed ela
fue nte .C ubr iry coc ina ra lv apo rp oro tro s1 0m inu tos .Y ae stá list op ara ser vir.
Tof ua lv apo rc on rel len od em aris cos
1c ubo de tof ud e1 6o nza s
½lib ra de file te de pes cad ob lan co sin esp ina s
½lib ra de cam aro nes pel ado sy sin ven a
Ade rez os:
½c uch ara dita de sal
1c uch ara da de ace ite de sés am o
1c uch ara da de jen gib re bie nra lla do
1d ien te de ajo pic ado
3c uch ara das de sal sa de soj a
⅛
taz a de ceb olle ta de ver deo pic ado
¼
cuc har adi ta de pim ien ta bla nca
1c uch ara da de vin od ea rro z
1c uch ara da de féc ula de maí z
½ cla ra de hue vo
Enj uag ars uav em ent ee lc ubo de tof uy col oca rlo en un pla to; dej arq ue se
esc urra ele xce so de líq uid od ura nte var ias hor as. Pic are lp esc ado ylo sc a-
mar one s,y mez cla rlo sc on los ing red ien tes del ade rez o.C orta re lto fu por la
mita da lo lar go ylu ego div idi rc ada una de las mita des en 4p arte s.R etir ar1
cuc har ada de tof ud ec ada par te yre lle nar con una cuc har ada de rel len o
(pa sar eld edo hum ede cid op ara niv ela rla par te sup erio rd elr elle no) .C olo car el
tof ure lle no en una pla ca tér mic ay esp olv ore arc on elje ngi bre .C oci nar alv apo r
dur ant e1 5m inu tos .E scu rrir ellí qui do ylu ego roc iar con sal sa de soj ay ace ite de
sés am o.D eco rar con ceb olle ta de ver deo .P ara 4p orc ion es.
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