Auto Menu
Operation
Cooking
Weight Limit
Utensil
Instructions
Auto
tc-4
Shrimps with
0.40 kg
Fire-Resistant
Ingredients
Menu
sauce over rice
Glass Bowl
Jasmine rice
3 cups
Shiitake mushroom, soaked,
4 mushrooms
quartered
4
(2.5L)
Tiger shrimps
300 grams
Chicken stock
3 cups
times
Light soy sauce
1 tablespoon
Seasoning sauce
1 tablespoon
Dark soy sauce
1 teaspoon
Sugar
1 teaspoon
Oyster sauce
1 tablespoon
Garlic, chopped
2 tablespoon
Sesame oil
1 teaspoon
Chili, red, yellow, cut into
2 chili
wedges
Cornstarch for marinating
2 tablespoons
Coriander, leaves
2 stalks
shrimp
Cornstarch, dissolved
3 tablespoons
Shallots
3 stalks
Chinese cooking wine
1 tablespoon
Dried peppercorn
½ teaspoon
Cooking:
1. Clean shrimps, peel, cut head and leave the tail, slice its back and remove the black line.
Marinating with light soy sauce, Chinese cooking wine and sesame oil.
Put cornstarch, mix well and let stand.
2. Combine all ingredients in a fire-resistant bowl and mix well.
3. Place in the oven.
4. Select menu and press Start.
5. After the cooking finished, remove from the oven, put over rice and serve.
Auto
tc-5
Curry with
1 kg
Fire-Resistant
Ingredients
Menu
featherback
Glass Bowl
Featherback meat, scraped 200 grams Coriander leaves, ripped 5 leaves
5
fish balls
(2.5L)
Red curry paste
2 tablespoons Holy basil
1/4 cup
times
Thai eggplant, quartered
4 eggplants
Fish sauce
2 teaspoons
Chili, red and yellow, diagonal
1 chili
Palm sugar
1 teaspoon
sliced, each
Fresh peppercorn
2 bunches
Water
3 cups
Fingerroot, julienned
1/4 cup
Cooking:
1. Pound featherback meat with salted water to make sticky and let stand.
Make featherback meat to be a meatball.
2. Put water in a fire-resistant glass bowl, put featherback meatball and other ingredients in the bowl.
3. Place food in the oven.
4. Select menu and press Start.
5. After cooking finished, remove the food from the oven and serve.
18
Содержание MH638 series
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