Cuckoo CRP-HP06 Fuzzy Series, Руководство пользователя

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Recipe
Bind pork with silk yarn tightly so that it may be
cooked properly.
Put the bound pork in the container, and soak it by
adding soy sauce, salt and the five flavors.
Put the materials of
into My Caldron, and pour 3
measuring cups of water.
Lock the lid, press MENU button, and after selecting
[All-Purpose Steaming] and setting all-purpose
steaming time to 40 minutes, press [Pressure
Cooking/White Rice Turbo} button.
Once the cooking is completed, take out the pork and
release silk yarn by cutting it with scissors. Cool down
five-flavor pork, and put it on the plate by slicing it to
0.2cm thickness.
400g of pork, 1/3 cup of soy sauce,
2 tablespoonful of sugar, a little bit of silk yarn
Five flavors : 4 grains of black pepper, 5cm of
cinnamon, 2 pieces of star anise
Ingredients
Recipe
Divide squid-fish half, remove intestines, and after washing clean by
peeling it off, make cuts both to lengths and breadths inside.
Put a little bit of salt in boiling water, blanch the body of the cut squid-
fish, and blanch the legs as well by trimming them.
Wash spinach clean by trimming it, blanch it slightly after adding salt,
remove water content by rinsing it in cold water, blanch carrot in boiling
water by shredding it, and mix both of them with salt and sesame oil.
Loosen up egg by adding salt in it, and paste it throughout the squid-
fish area.
Wipe water content off the blanched squid-fish, put a little bit of wheat
powder inside, and after rolling spinach, carrot and squid-fish legs, fix
them with skewer.
Put the rolled squid-fish, seasoning sauce and half cup water in My
Caldron.
Lock the lid, press MENU button, and after selecting
[All-Purpose
Steaming] and setting all-purpose steaming time to 30 minutes, press
[Pressure Cooking/White Rice Turbo} button.
1 squid fish, 70g of spinach, 80g of carrot, 1 egg, a little bit of salt,
a little bit of sesame oil, a little bit of wheat powder
Seasoning Sauces: 1 tablespoonful of red pepper paste, 1
tablespoonful of soy sauce, 1 tablespoonful of sugar, 1 tablespoonful
of refined rice wine, 1 refined rice wine, 1/2 teaspoonful of sesame
oil, 1/2 teaspoonful of red pepper powder
Ingredients
Recipe
After scattering ground pepper and salt on beef to
suit its taste, put the beef in the inner caldron and
pour 1/2 cup of water.
After locking the cover and choosing
[Universal
Steam] in menu button, push [Pressure
Cooking/White Rice Turbo} button after setting up
the time of universal steam to 35minutes.
After cooking is completed, pour some steak
sauce on the steak.
Beef (for steak) 200g, some steak sauce,
some salt and some ground pepper
Ingredients
How to make wine sauce
After mincing button mushrooms, garlic and
onions, stir-fry the prepared material with
salt and ground pepper. After boiling enough
red wine, boil it down in ketchup, barbecue
sauce, pepper corn and laurel leaves.
Universal Steam
Five-flavor Pork Hard-boiled Cuttlefish Steak
Recipe
Wash the blue crab clean and separate its
body.
Crush meat of the separated body into
thin slices.
After crushing beef and tofu into thin
slices, mix them with the crushed crab
meat.
After crushing red/green pepper into thin
slices, mix them with yolk.
After scattering flour in the skin of crab
and filling up no.
in the crab skin, cover
it with no. .
Pour one measuring cup of water in the
inner caldron. After locking the cover and
choosing
[Universal Steam] in menu
button, push [Pressure Cooking/White
Rice Turbo} button after setting up the
time of universal steam as 30 minutes.
Ingredients
Recipe
Make cuts on the well-trimmed snapper at
intervals of 2cm.
Season crushed beef with soy sauce,
scallion, ground sesame mixed with salt,
garlic and ground pepper.
Pour the prepared seasoning on the
snapper.
After pouring two cups of water into the
inner pot, place the steam plate on it.
Put the prepared snapper on the steam
plate.
After locking the cover and choosing
[Universal Steam] in the menu, push
[Pressure Cooking/White Rice Turbo}
button after setting up the time of
universal steam to 30 minutes.
After cooking is completed, decorate it
with the remaining garnish.
Snapper 1EA, beef 50g, shiitake 3EA, stone mushroom 2EA,
red pepper 1EA, egg1EA, some scallion, some garlic, some soy
sauce, some ground sesame mixed with salt, some cooking oil,
some sesame oil, some salt and some ground pepper
Ingredients
Recipe
Mince beef neatly.
Cut cleanly rinsed clam half, and mince it neatly by taking out
flesh attached to shell with knife.
Put minced beef and clam flesh in the container, and mix
evenly by seasoning with minced Welsh onion, minced garlic,
salt and pepper grounds.
Since 8 shells can be contained in the container, put
seasoned substances tightly to a degree of 1/2EA per shell.
As the material may grow sticky, apply egg white evenly on
top of clam flesh so that the shape may not be deformed even
after steaming.
Pour 2 cups of water into My Caldron, and place steaming
plate.
Put the prepared clam on the steaming plate.
Lock the lid, press MENU button, and after selecting
[All-
Purpose Steaming] and setting all-purpose steaming time to 35
minutes, press [Pressure Cooking/White Rice Turbo} button.
Divide fully boiled egg into white and yolk, and after mincing
the white neatly and crushing and putting the yolk on the sieve,
put the egg yolk and white on the clam half each.
2 clams, 15g of beef, half of egg white, half of egg,
1 teaspoonful of minced Welsh onion, 1/2 teaspoonful
of minced garlic, 1/4 teaspoonful of salt, a little bit of
pepper grounds
Ingredients
Universal Steam
Steamed Fish Steamed Clam Steamed Blue Crab