Aroma AHG-1425X Manuale di istruzioni - Pagina 10

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TIPS FOR STEAMING FOOD:

 Steaming is the choice for a chef to cook fresh food, such as

seafood and preserve nutrients.

 Steamed food maintains its natural taste and nutrition of the food

is all well retained.

 When you steam food, always bring water to boil first.

 Use a heat-resistant plate or a large bowl.

 Watch closely the water level in the cooking pan to prevent it

form boiling dry.

 Always be very careful when you open the steamer. IT IS VERY

HOT. Use oven mitts.

COOKING/STEAMING CHART

FOR FRESH VEGETABLES

VETETABLES

Asparagus

Bean Sprouts

Beans, Green

Broccoli

Cabbage

Carrots

Cauliflower

Corn

Peas

String Beans

Squash

Zucchini

*** This cooking chart is for reference only.

COOKING TIME (minutes)

8-10

4-5

10-12

8-10

12-14

8-10

10-12

STEAMED BEEF WITH BROCCOLI

1/2 lb beef sliced thin against the grain (other meats and/or vegetables

can be used for variety.)

Marinade

2 tsp soy sauce

1/2 tsp sugar

1 tsp minced ginger root

1 tsp sesame seed oil

1 cup broccoli florets

Combine sliced beef with marinade in a hot proof dish. Pour the

proper amount of water in the cooking pan. Follow the steaming

instruction. Steam for about 10 minutes. Open lid and arrange

broccoli around outer edge of the dish. Cover and steam for an

additional 5 to 7 minutes. Serve with rice.

STEAMED EGG CUSTARD

4 large eggs

4 oz chicken, thinly sliced

1 pint chicken broth

4 oz fish shred

1 tsp salt

4 medium shrimps

2 tsp cooking wine

6 green beans, sliced to 2" length

Beat the eggs well with chicken broth in a large bowl. Add salt and

cooking wine. Divide the chicken, fish, shrimp and green beans into

4 small bowls and pour the egg mixture over. Pour the proper amount

of water in cooking pan. Follow the steaming instruction. Place the 4

bowls on the steam rack. Steam until the custard has set.

1 tsp rice wine

1 clove garlic, minced

1 tsp cornstarch

1 tsp oyster sauce