Aroma Professional AEW-306 사용 설명서 - 페이지 11
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RECIPES
Rainbow Shrimp
Ingredients
4 ounces
medium-sized peeled shrimp
1 cup
green peas
½ cup
diced carrots
¼ cup
diced bamboo shoots
1
green onion, cut 1" length
1
egg white, slightly beaten
2 teaspooons
cornstarch, divided
1 teaspooon
sherry
½ teaspooon
salt
2 slices
fresh ginger root
4 tablespoons
oil
Ingredients
1
skinless, boneless chicken breast, cut into small cubes
1 cup
cooked vegetables (sugar peas, carrots, chopped cabbage)
3
eggs, slightly beaten
3 cups
cooked long-grain rice, cooled
1 tablespoon
vegetable oil
½ cup
Chinese parsley
¼ cup
green onion, thinly sliced
1 or 2 tablespoons dark soy sauce
1 teaspooon
salt
dash
white pepper
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
With knife, butterfly and de-vein shrimp. Combine shrimp with egg white,
To Thicken:
1 teaspoon cornstarch, salt and sherry; refrigerate 10-15 minutes. Heat 1
• 2 teaspoons cornstarch
teaspoon of oil, stir fry peas, carrot and bamboo shoots, sprinkled with salt,
• 1 teaspoon sherry
for 1 minute. Remove from wok and set aside. Heat the remaining oil and add
• 1 tablespoon water
green onion pieces and ginger. Add shrimp and stir until shrimp turns pink.
• 1 tablespoon oyster sauce
Add vegetables and thickening ingredients. Stir well. Serves 4.
Marinate cubed chicken with cornstarch, soy sauce and sugar in a bowl.
Refrigerate about 30 minutes. Heat the wok with 2 tablespoons of oil. Add
chicken and stir fry until it turns white. Remove and set aside. Heat the wok with
1 tablespoon of oil; tilt wok to coat sides. Stir fry eggs until thickened. Heat the
remaining oil in the wok. Add rice and 1 tablespoon of water. Cover and braise
over low heat for 1 minute. Stir fry for 1 minute. Add eggs, chicken, vegetables,
green onion and white pepper powder. Stir fry one minute. Serves 4.
Chicken Fried Rice
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