31
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Ingredients:
4 cups of rice, 60g of beech mushrooms, 40g of enoki mushrooms,
4 champignon mushrooms, 60g of king oyster mushrooms, and 1 tablespoon of
clear rice wine
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Sauce:
4 tablespoons of soy sauce,
½
teaspoon of red pepper powder, 2
teaspoons of ground sesame mixed with salt, 2 tablespoons of chopped green
onion,
½
tablespoon of minced garlic and 1 teaspoon of sesame oil
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Directions
1. Tear the beech mushrooms and enoki mushrooms into pieces. Peel the
champignon mushrooms and cut them into thick slices.
2. Cut the king oyster mushrooms longitudinally and into bite-size pieces.
3. Put washed rice in the inner pot and pour water to the level 4 of the Plain scale.
Then, add the mushrooms and clear rice wine.
4. Place the inner pot inside the rice cooker, and close the lid.
5. Select Mixed and press the [COOK/QUICK] button.
6. Once cooking is completed, mix the rice with the sauce to your taste.
Mixed■Mushrooms■
Rice
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Ingredients:
(Maximum of 4 servings): barley and water
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Directions
1. Measure barley with the measuring cup for the number of servings you need.
(1 cup = 1 serving)
2. Wash the barley by rubbing it strongly, and rinse it thoroughly until the water
becomes clear.
3. Place the washed barley inside the inner pot. Fill with water using the Barley scale
according to the number of servings.(see the following table.)
4. Place the inner pot inside the rice cooker, and close the lid.
5. Select the Barley mode for cooking.
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Water■Levels■for■Barley
Barley■
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Ingredients:
600g of chicken, 4 cloves of garlic,
¾
cups of sticky rice, 1 to 2
roots of undried ginseng, 2 jujubes, 3 cups of water, salt and pepper
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Directions
1. Cut open a hole at the bottom of 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 chicken
legs and tie together with a kitchen twine. For a thicker broth, take out half the
sticky rice from the chicken and cook in the broth.
4. Place the stuffed chicken from 3 inside the inner pot,
and cover with water about half way.
5. Place the inner pot inside the rice cooker, and close the lid.
6. Select Steam and set the cooking time to 60 mins.
Then, press the [COOK/QUICK] button to start cooking.
Samgyetang(Ginseng■
Chicken■Soup)
(Scale for Plain)
Servings
2
3
4
Water¦
levels
3¦people
5¦people
6¦people
Using product
WHA_LX0601iDAU_EN.indd 31
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Содержание WHA-LX0601iDUS Series
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