Haier MY-2070EGZ, Руководство пользователя

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User Your Oven
2. After pickling, add a small spoon of soy sauce and smear it
evenly on the fish. Pickle for another 20 minutes. Dip the fish
into egg white and then place on the plate. Put the plate into
the cavity to cook with corresponding program.
Beijing style barbecue
L-2
Main ingredient: 300g underback
Directions:
1. Wash the underback. Chop it into 2cm square thin blocks.
2. Add cumin powder, salt, monosodium glutamate, white
sugar and cooking wine. Mix evenly. Pickle for 20 minutes.
3. String the pickled meat block together with prod.
4. Add some salad oil on porcelain plate. Place the meat
blocks on the plate evenly. Add pepper and chilli powder.
5. Put the plate into the cavity and cook with corresponding
program.
Braised chicken wing
L-3
Main ingredient: 500g chicken wing
Directions:
1. Wash the chicken wing. Pickle with salt and cooking wine.
Cut the bamboo shoot and mushroom into small blocks.
2. Put the bamboo shoot, mushroom and pickled chicken wing
into a microwave-safe container. Add soy sauce, sugar, salt,
cooking wine and water.
3. Close the cover. Put the container into the cavity and cook
with the corresponding program.
Braised vegetable cake
L-4
Main ingredient: 150g shredded meat, eggs (about
50g)
Directions:
1. Mix the shredded meat with salt, monosodium glutamate,
cooking wine, shallot and ginger powder and sesame oil
evenly. Set aside. Take the tender leaves of cabbage. Wash
with water. Scald with hot water. Beat the eggs into bowel and
stir. Set aside. Sprinkle flour on the shredded meat. Sandwich
the shredded meat between two pieces of cabbage leaf to
make the vegetable cake.
2. Pour oil into a microwave-safe container till the oil covers
the bottom of container. Heat for 5 minutes with “high” power
level.
3. After 5 minutes, wrap the vegetable cakes with flour. Dip
the vegetable cakes into egg juice and take them out
immediately. Then put the vegetable cakes into the hot oil in
the container. Pour the egg juice on the surface of vegetable
cakes. Start cooking with corresponding program.
Huaiyang Cuisine
Stewed pork with bamboo shoot
H-1
Main ingredients: 500g pork, 250g bamboo shoot
Directions:
1. Wash the pork. Cut it into small blocks and put into a microwave-safe
container. Add water (till the water level is a bit higher than the immersed
pork). Add some dark soy sauce. Put the container into the cavity to cook.
2. When the buzzer rings, put the bamboo shoot (washed and soaked with
water, sliced into strips) into the container. Add salt, cooking wine, white
sugar, aniseed, shallot and ginger slice. Remove the excessive water. Close
the cover and continue cooking.
3. When the buzzer rings again, take out the container. Stir the food. Then
put it back to the cavity to continue cooking.
West lake fish with vinegar
H-2
Main ingredients: 400g fresh fish
Directions:
1. Cut a fish (about 400g) into two pieces from back. Slash the surface of
each piece by parallel slits. Rub both the inside and outside of fish body
with salt and cooking wine. Then put the fish into container with skin
pointing upwards. Cover it with preservative film. Start cooking with
corresponding program.
2. When the buzzer rings, take out the fish. Use another container to make
seasoning juice: add about 150ml hot water, three big spoons of vinegar,
three big spoons of white sugar, some salt and one spoon of soy sauce into
the container, and mix them evenly. Put the container into the oven and
continue cooking. After cooking is finished, take out the seasoning juice,
and pour it onto the fish to serve.
Stewed meat ball
H-3
Main ingredients: 500g shredded meat, 500g water.
Directions:
1. Add shallot powder, ginger powder, soy sauce, salt, monosodium
glutamate, cooking wine, sugar and flour into the shredded meat. Mix
evenly.
2. Add hot water (about 500ml) into a microwave-safe container. Add
shallot, ginger, soy sauce, salt, monosodium glutamate, salad oil and sugar
and mix evenly. Make meat ball with shredded meat. Put the meat balls
into the soup. Close the cover and cook.
Stewed croaker with bean curd
H-4
Main ingredients: 800g croaker, 150g water.
Directions:
1. Wash two pieces of croaker (400g for each). Slash both of the two sides
of fish body with parallel slits. Pickle with salt, monosodium glutamate
and cooking wine. Cut the bean curd (150g) into blocks and set aside. Cut
the shallot into slices. Beat the garlic. Cut the ginger into slices.
2. Add some oil into a microwave-safe container. Put the container into the
cavity and cook for 5 minute with “high” power level.
3. Wrap the croaker with flour. Dip into egg juice and take out
immediately. Put the croaker into the hot oil. Start cooking.
4. When the buzzer rings, turn over the croaker. When the buzzer rings
again, add preserved bean curd sauce, soy sauce, vinegar, salt,
monosodium glutamate, cooking wine, thin soup, shallot, ginger, garlic
and bean curd blocks. Close the cover (or cover with microwave-safe
film). Continue cooking.
Cantonese Cuisine
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