Morgan MAF-EROS 8, Руководство пользователя, Страница: 7 / 8

COOK BOOK COOK BOOK
FRIED LAMB KEBABS
● Lamb Kebab 500g
(room temperature)
● Onion appropriate amount
● Egg 1 pc
● Cumin powder 1 tsp
● Chili powder 1 tsp
● Oil 2 tsp
DIRECTIONS
1. Set temperature to 200ºC and timer to 5 minutes for preheating.
2. Stir onion, egg, chili powder, salad oil, salt, and cumin powder together, and then coat the Lamb
Kebab.
3. Leave the seasoned Lamb Kebab for 20 minutes.
4. Place Lamb Kebab into fryer basket evenly. Fry for 15-20 minutes or until brown.
* NOTE: Different spices can be used to create different tastes.
FRIED SQUID
● Squid
(Freezing)
500g
● Oil 2 tbsp
● Salt 1 tsp
● Cumin powder 1 tsp
● Chicken powder 1 tsp
● Pepper powder 1 tsp
DIRECTIONS
1. Set temperature to 200ºC and timer to 5 minutes for preheating.
2. Stir seasoning together, and then coat the squid
3. Leave for 20 minutes
4. Place squid into the fryer basket evenly. Set the timer for 12-15 minutes or fry until brown.
* NOTE: Use different spices for different taste.
SPICY SHRIMP
● Unfreezing prawns 10 pcs
● Oil 2 tbsp
● Garlic
(Minced)
1 tsp
● Black pepper 1 tsp
● Chili powder 1 tsp
● Sweet chili sauce 100mg
DIRECTIONS
1. Set temperature to 200ºC and timer to
5 minutes for preheating.
2. Rinse the prawns.
3. Coat a thin layer of salad oil onto the prawns. Set timer for 5-8 minutes or fry until crunchy
golden layer.
4. Spread sweet chili sauce with salt and pepper in a pan and serve.
* NOTE: Use different spices for different taste.
FRIED LOTUS ROOT
● Oil 2 tsp
● Lotus root 500g
● Starch 1 cup
● Flour 1 cup
DIRECTIONS
1. Set temperature to 200ºC and timer to
5 minutes for preheating.
2. Mix flour, starch, salad oil and water into paste, then coat the lotus root.
3. Place coated lotus root into fryer basket. Set timer for 12-15minutes or bake until crunchy.
* NOTE: Use different spices for different taste.
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