15
Cooking with Cuchen
Create amazing dishes with Cuchen!
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Ingredients:
2 cups of sticky rice and black bean
1/2 cup of red bean, 1/2 tablespoon of salt, 1 cup of waxy glutinous glutinous Chinese millet
(1 part each), and 3 cups of water used to boil the red beans and regular water
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Directions
1. Thoroughly wash and set aside the sticky rice, glutinous millet, and glutinous Chinese millet.
2. Wash the red beans thoroughly, and place them in a pot. Add cold water to the pot. Boil the beans, drain
them, add a sufficient amount of cold water to them, and boil them again. Cook until the beans are
about to burst.
3. Soak the waxy sorghum in warm water for twenty minutes. Scrub to peel the skin off and rinse until the
water runs clear (not red).
4. Add the rice and grains to the inner pot. Dilute the red bean water with regular water, and add to the pot.
Add salt.
5. Place the inner pot inside the rice cooker, and close the lid.
6. Select MIXED using the MENU button, and start cooking.
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Soak the peas in lukewarm water for at least 15 minutes.
Five-Grain Rice
Cook in MIXED mode
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Ingredients:
3 cups of rice, 150g of bean sprouts, 100g of ground beef, 5 tablespoons of soy sauce, 1
tablespoon of cayenne, 1 tablespoon of chopped green onions, 1 teaspoon of minced garlic, 2 teaspoons of
salt with parched sesame, and 1 teaspoon of sesame oil.
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Directions
1. Trim off the tails from the bean sprouts. Thoroughly wash and drain the bean sprouts.
2. Add washed rice to the inner pot, fill with water to the 3 serving level on the plain scale, and top off with
the bean sprouts and the ground beef.
3. Place the inner pot inside the rice cooker and close the lid.
4. Set COOK CONTROL to STICKY and start cooking.
5. Mix the bean sprouts and ground beef well into the rice and serve with the seasoned soy sauce to be
mixed with the rice on the side.
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The end result may take on a yellowish tinge due to juices from the meat and salt content.
Rice with Bean Sprouts (4 servings max.)
Cook in STICKY Mode
Cook in STEAM Mode
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Ingredients:
600g of chicken, 4 cloves of garlic, 1 to 2 green ginseng roots, sticky rice, 2 jujubes, and salt
and pepper (to taste)
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Directions
1. Cut open the chicken’s belly with a knife.
2. Pull out the innards and clean. Stuff the chicken with steepened sticky rice. (soak the sticky rice in
water for about two hours)
3. Add the ginseng roots, jujubes, and garlic inside the chicken. Cross the legs of the chicken in place. For
a thicker broth, take out half the sticky rice from the chicken and cook in the broth.
4. Place the stuffed chicken of 3. inside the inner pot, and cover with water about half way.
5. Select STEAM mode, and start cooking. See the table above for the recommended cooking duration.
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The end result may take on a yellowish tinge due to juices from the meat and salt content.
Ginseng Chicken Soup
Servings
6
10
Amount of water
55 minutes
60 minutes
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