Buddha Jumps Over the Wall

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Marinade

3 Cloves of garlic, crushed
2 cm Ginger, grated
70 ml Soy sauce
2 tbsp Oyster sauce
2 tbsp Black vinegar
1 tsp Sesame oil

Chicken thighs

200 g Chicken thighs, cut into 6 pieces
1 Small red pepper, sliced
50 g Fresh shiitake mushrooms, sliced
50 g Black fungus

Fish

200 g Cod, cut into 6 pieces
12 Prawn cutlets
12 Scallops
100 g Squid, scored and cut into 6 pieces
2 Bok choy, each cut into 6 pieces
200 g Firm tofu
500 ml Water

Coriander

½ Bu Coriander

Preparation

Mix all marinade ingredients first and then add chicken, mushrooms, black fungus and pepper, and place in ceramic dish, ensuring that the ingredients are well coated.
Place dish on the wire shelf in the cold cooking space. Steam (step 1).
Add the seafood, water and tofu (step 3).
When the reminder timer rings, add bok choy (step 5).
Garnish with sprigs of coriander to serve.

Cooking steps

Buğulama esnasında 100 20 Dak.°C
Yiyecekleri ekleyin
Buğulama esnasında 100 15 Dak.°C
Yiyecekleri ekleyin
Buğulama esnasında 100 5 Dak.°C
  • Wire shelf
  • White ceramic dish
Miktar Malzeme
500 ml Water
1 Small red pepper
100 g Squid
½ Bu Coriander
2 cm Ginger
2 tbsp Black vinegar
50 g Fresh shiitake mushrooms
200 g Firm tofu
200 g Cod
12 Scallops
50 g Black fungus
2 tbsp Oyster sauce
2 Bok choy
3 Cloves of garlic
70 ml Soy sauce
1 tsp Sesame oil
200 g Chicken thighs
12 Prawn cutlets

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