Bedienungsanleitung Panasonic SR-SAT182 (Seite 12 von 36) (Englisch)

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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 3 cups full of water in the Inner

Pan.

❸ Set the attached Steaming Basket, 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 Basket, 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 Basket, 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.............

⁄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 .............

⁄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.

SoupSteam

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