Handleiding Panasonic SR-SSS105 (pagina 12 van 76) (Engels)

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English

Steam

Precaution

O Please do not block the hole in the Inner Lid with ingredients.

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 Chinese Cabbage

Ingredients (Serves 4 to 6):

Chinese cabbage .........100 g

Salted meat (Chinese ham) ..35 g

Method:

❶ Break the Chinese cabbage into

individual pieces and wash these

pieces. Slice the salted meat and

place aside.

❷OArrange 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 Chinese 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 g

Preserved vegetables (mui choy)

. . . . . . . . . . . . . . . . . . . . . . . 100 g

Seasoning:

Cooking oil ..............25 mL

Sugar ...................30 g

Dark soy ................12 mL

Method:

❶ Cut the pork into pieces sized

1 cm by 3 cm each and place

aside for later use.

❷OWash the preserved vegetables

under running water and squeeze

dry. This will help remove any

sand grains lodged in the

vegetable.

❸OPlace 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.

❹OAdd cooking oil and dark soy to

“❸”.

❺ Pour 2.5 cups of water in the Inner

Pan.

❻OSet the attached Steaming Plate,

put “❹” on it and close the Outer

Lid.

❼OSelect the program “Cook/Steam”

and set the cooking time to

60 minutes.

❽OPress the “Start” button.

❾OMix 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 g)

Winter melon ............200 g

Salted meat (Chinese ham) ..30 g

Ginger.............. Few slices

Water ................4.5 cups

Seasoning:

Cooking wine ............30 mL

Salt ......................8 g

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 Short Ribs Soup

Ingredients (Serves 4 to 6):

Short ribs (cut into 5 cm sections)

. . . . . . . . . . . . . . . . . . . . . . . 500 g

Corn (cut into 5 cm sections)

. . . . . . . . 2 stalks of approx. 450 g

Water ................. 5 cups

Seasoning:

Salt .....................6.5 g

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 g)

Ginseng .................7.5 g

Red date (or prune) ....... 5 pcs

Water ................. 5 cups

Ginger.............. Few slices

Pine nuts..................7 g

Seasoning:

Salt .....................5 g

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.

❷OPlace the chicken, ginseng, red

dates, water and ginger slices into

the Inner Pan together with salt

and cooking wine and close the

Outer Lid.

❸OSelect the program “Cook/Soup”

and set the cooking time to

2 hours.

❹OPress the “Start” button.

❺OOnce cooking has been

completed, place chicken in a

large bowl before pouring out the

soup. Sprinkle with deep fried pine

nuts before serving.

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