22
23
Steam
Soup
Dim Sum
Ingredients:
Small Dim Sum:
Shrimp dumpling
Shiumy
Dim Sum:
Roasted pork bun
Steamed bun
Glutinous rice with chicken
Method:
❶
Humidify the surface of Dim Sum by
spraying water on it. (There is no need
to defrost them.)
❷
Pour 2.5 cups of water in the Inner
Pan.
❸
Set the attached Steaming Plate, put
Dim Sum on it and close the Outer
Lid.
❹
Select the program “
Cook/Steam
”
and set the cooking time between
5–10 minutes
.
❺
Press the “Start” button.
Salted Meat Steamed with Baby Cabbage
Ingredients
(Serves 4 to 6)
:
Baby cabbage . . . . . . . . . . . . . . . . . . 100
J
Salted meat (Chinese ham) . . . . . . . . . 35
J
Method:
❶
Break the baby cabbage into
individual pieces and wash these
pieces. Slice the salted meat and
place aside.
❷
Arrange the individual pieces of
cabbage in layers on the plate and
layer the sliced salted meat at the very
top (try to use the fatty parts of the
meat).
❸
Pour 2.5 cups of water in the Inner
Pan.
❹
Set the attached Steaming Plate, put
“
❷
” on it and close the Outer Lid.
❺
Select the program “
Cook/Steam
”
and set the cooking time to
13 minutes
.
❻
Press the “Start” button.
Note:
When baby cabbage is unavailable, the
heart of the bok choy may be used
instead.
Preserved Vegetables (Mui Choy) Steamed with Pork
Ingredients
(Serves 4 to 6)
:
Pork belly . . . . . . . . . . . . . . . . . . . . . . 160
J
Preserved vegetables (mui choy) . . . 100
J
Seasoning:
Cooking oil . . . . . . . . . . . . . . . . . . . . .25 mL
Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . 30
J
Dark soy . . . . . . . . . . . . . . . . . . . . . . .12 mL
Method:
❶
Cut the pork into pieces sized 1 cm by
3 cm each and place aside for later
use.
❷
Wash the preserved vegetables under
running water and squeeze dry. This
will help remove any sand grains
lodged in the vegetable.
❸
Place a layer of pork in a bowl and
then continue with a layer of the
preserved vegetable. Sprinkle a layer
of sugar on top. Continue in this
sequence until the ingredients have
run out.
❹
Add cooking oil and dark soy to “
❸
”.
❺
Pour 2.5 cups of water in the Inner
Pan.
❻
Set the attached Steaming Plate, put
“
❹
” on it and close the Outer Lid.
❼
Select the program “
Cook/Steam
”
and set the cooking time to
60 minutes
.
❽
Press the “Start” button.
❾
Mix the pork and preserved
vegetables before serving.
* Amounts of the sugar and cooking oil to
be added may be adjusted according to
taste.
Salted Meat, Winter Melon and Old Duck Soup
Ingredients
(Serves 4 to 6)
:
Old duck . . . . . . . . . . . . .
1
⁄
2
(approx. 400
J
)
Winter melon . . . . . . . . . . . . . . . . . . . 200
J
Salted meat (Chinese ham) . . . . . . . . . 30
J
Ginger. . . . . . . . . . . . . . . . . . . . . Few slices
Water . . . . . . . . . . . . . . . . . . . . . . .4.5 cups
Seasoning:
Cooking wine . . . . . . . . . . . . . . . . . . .30 mL
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
J
Method:
❶
Wash the duck and cut into large
pieces. Clean the winter melon and
cut into cubes, and slice the Chinese
ham.
❷
Scald the duck in boiling water to
remove blood, then drain and place
aside for later use.
❸
Place the duck, winter melon, ham,
ginger slices, salt and cooking wine
into the Inner Pan together with
4.5 cups of water and close the Outer
Lid.
❹
Select the program “
Cook/Soup
” and
set the cooking time to
2 hours
.
❺
Press the “Start” button.
Corn and Pork Ribs Soup
Ingredients
(Serves 4 to 6)
:
Short ribs (cut into 5 cm sections) . . . 500
J
Corn (cut into 5 cm sections)
. . . . . . . . . . . . . . . 2 stalks of approx. 450
J
Water . . . . . . . . . . . . . . . . . . . . . . . . 5 cups
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.5
J
Method:
❶
Scald the short ribs in boiling water to
remove any blood, then drain and
place aside for later use.
❷
Place all ingredients into the Inner Pan
together with the salt and close the
Outer Lid.
❸
Select the program “
Cook/Soup
” and
set the cooking time to
1 hour and
30 minutes
.
❹
Press the “Start” button.
(
Other flavourings such as chicken
)
powder may be added to taste.
Ginseng Chicken Soup
Ingredients
(Serves 4 to 6)
:
Chicken . . . . . . . . . . . . .
1
⁄
2
(approx. 375
J
)
Ginseng . . . . . . . . . . . . . . . . . . . . . . . . 7.5
J
Red date (or prune) . . . . . . . . . . . . . . 5 pcs
Water . . . . . . . . . . . . . . . . . . . . . . . . 5 cups
Ginger. . . . . . . . . . . . . . . . . . . . . Few slices
Pine nuts . . . . . . . . . . . . . . . . . . . . . . . . 7
J
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
J
Cooking wine . . . . . . . . . . . . . . . . . To taste
Method:
❶
Clean the chicken and scald the inside
cavity of the chicken twice to remove
any excess blood, then drain and
place aside for later use.
❷
Place the chicken, ginseng, red dates,
water and ginger slices into the Inner
Pan together with salt and cooking
wine and close the Outer Lid.
❸
Select the program “
Cook/Soup
” and
set the cooking time to
2 hours
.
❹
Press the “Start” button.
❺
Once cooking has been completed,
place chicken in a large bowl before
pouring out the soup. Sprinkle with
deep fried pine nuts before serving.
So
u
p
St
eam
