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Steamed Snow Fish
2 snow fish fillets 100 grams each
1 tablespoon light soy sauce
1 teaspoon sesame oil
2 teaspoons cooking oil
3 tablespoons ginger, finely sliced
1/4 cup shimeji mushroom
1 spring onion, finely chopped
1/2 red chili, finely sliced lengthwise
Plain water
Instruction:
1. Put water into the inner pot. Place the Steam tray in the pot.
2. Place the fish on a plate. Season with light soy sauce, sesame oil,
cooking oil, sprinkle with sliced ginger and shimeji mushroom.
Place the fish plate in the Steam tray. Close the lid. Press "Menu".
Select "Steam" Set the timer for 20 minutes. Press "Cook".
Lift the fish plate from the steam basket. Sprinkle with chopped
spring onion and red chili. Serve hot.
Congee and 5 Vegetables
1 cup jasmine rice
3-3 1/2 cups vegetables stock
400 grams minced chicken
1 egg white
2 tablespoons coriander roots, grounded
2 tablespoons garlic, finely chopped
2 teaspoons ground pepper
1 teaspoon salt
1/4 cup light soy sauce for pork marinating
2 1/2 tablespoons light soy sauce
for the congee
1/2 cup each of carrots, pumpkins
and white radish, diced
1/2 cup broccoli, cut into pieces
1 cup shimeji mushrooms
Instruction:
1. Rinse the jasmine rice and drain in a colander.
2. Put the rice into the inner pot. Add water up to the level marked PORRIDGE. Spread the rice evenly.
3. Close the lid. Press Menu. Select "Porridge" and press "Cook". When the rice is cooked, the warm light will be on. Press "Off".
4. Open the lid and add the vegetable stock. Add carrots, pumpkins, white radishes, broccoli, shimeji mushrooms and close the lid.
Press "Rapid eco". About 5-10 minutes.
5. Mix minced chicken with coriander root, garlic, light soy sauce and egg white. Beat the mixture to create stickiness. Spoon the
chicken into small ball and put into the pot.
6. Season the congee with salt, light soy sauce and stir. Close the lid for 10 minutes or until the chicken is cooked.
7. Spoon the congee into the serving bowls and sprinkle with sliced ginger, chopped spring onion and top with poached egg. Serve hot.
Cooking book
1/3 cup ginger, finely sliced
2 spring onions, chopped
Water
Poached eggs, cooked as preferred
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