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繁體中文
防措施
O
請勿讓食材阻塞蓋加熱板的孔
點心
料:
點:
蝦餃
燒賣
心:
叉燒包
饅頭
糯米雞
法:
。( 。)
2.5
鍋。
架,
蓋。
擇「
Cook/Steam
(烹調蒸)
然後設定烹調時間為
5–10
分鐘
按「
Start
)」
金華火
材料
4–6
):
小棠
..................100
g
肉(
...........35
g
法:
將小菜切斷成
用。
❷O
將切好的小棠菜放在碟
將醃肉切片置(嘗試用含脂肪的
)。
2.5
鍋。
架,
合上
蓋。
擇「
Cook/Steam
(烹調蒸)
然後設定烹調時間為
13
分鐘
按「
Start
)」
附註
:
如沒有小棠可用白菜心
蒸肉餅
材料
4–6
):
扣肉
...................160
g
梅菜
...................100
g
調 味:
煮食油
..................25 mL
......................30
g
老抽醬
................12 mL
法:
將肉切成每
1 cm
×
3 cm
,然後備
用。
❷O
將梅菜洗乾淨然後弄乾。這樣可
走。
❸O
將一片肉放在碗內然後下一層
梅菜。頂層灑糖。如此類推直
完。
❹O
煮食及老抽醬油加
2.5
鍋。
架,
合上
蓋。
❼O
擇「
Cook/Steam
(烹調蒸)
然後設定烹調時間為
60
分鐘
❽O
按「
Start
)」
❾O
用。
*
要加入的糖量及煮食油可按味調整
、冬瓜及老鴨
材料
4–6
):
老鴨
.........½
隻(
400
g
冬瓜
...................200
g
肉(
...........30
g
生薑
....................
少片
...................4.5
量杯
調 味:
料酒
................... 30 mL
.......................8
g
法:
將鴨洗淨然後切成大塊。洗淨冬
然後切成方塊,然後將金華火腿切
片。
血,
用。
將鴨、冬瓜、火腿、生薑片、鹽
中,
4.5
杯水
蓋。
擇「
Cook/Soup
(烹調湯)」然
後設定烹調時間為
2
小時
按「
Start
)」
粟米及排
材料
4–6
):
骨(
5
份)
........500
g
米(
5
份)
..2
葉柄大
450
g
.....................5
量杯
調 味:
......................6.5
g
法:
將小排滾水汆水,然後除去血
用。
鍋,
蓋。
擇「
Cook/Soup
(烹調湯)」然
後設定烹調時間為
1
小時
30
分鐘
按「
Start
)」
(其他味道例如雞粉可加入試口
人參
材料
4–6
):
........... ½
隻(
375
g
人參
....................7.5
g
棗(
............. 5
.....................5
量杯
生薑
....................
少片
松子
.....................7
g
調 味:
.......................5
g
料酒
.....................
少許
法:
清洗雞隻然後用滾水將雞腔汆水
2
次以清除血,再乾淨然後備用
❷O
將雞,人參,紅,水,生薑片,鹽
蓋。
❸O
擇「
Cook/Soup
(烹調湯)」然
後設定烹調時間為
2
小時
❹O
按「
Start
)」
❺O
調 後,
才倒出湯底享用
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