Product Detail
MATERIAL
- Sea cucumber 200 g
- Mushroom 200 g (soaked)
- Dried squid 2 g
- Young ginger 2 g
- Carrot ½ piece
- Snap pea 10 pieces
- Water 100 g
Seasoning
- Soy sauce 1 teaspoon
- Oyster sauce 2 tablespoons
- Thick soy sauce little
- Cooking oil 1 tablespoon
INSTRUCTIONS
- Cut the sea cucumbers, slice ginger and carrot, and shred dried squid
- Choose 'Fry' to preheat the pot, put cooking oil, sauté the ginger, and choose 'Cancel'.
- Put sea cucumber and mushrooms into the pot.
Add water and other seasoning stir well, close lid, and choose 'Braise'.
- Wait for pressure cooker to release steam
automatically then open the lid, add in carrot and snap pea, close lid then choose 'Fry' and press '–' to set timer to 1 minute. After that, the dish is ready to be served.
材料
- 海参 200克
- 冬菇 200克(浸泡)
- 鱿鱼干 2克
- 子姜 2克
- 红萝卜 ½条
- 甜豆 10条
- 清水 100ml
调味料
- 酱油 1茶匙
- 蚝油 2汤匙
- 黑酱油 少许
- 清油 1汤匙
做法
- 先将海参切块，子姜，红萝卜切片，鱿鱼干切丝。
- 选择'Fry'的功能，待热锅后，倒入清油烧热。加入子姜炒香后，按下'Cancel'键。
- 将海参，冬菇一起放入锅里，加入清水和调味料搅拌均匀后，将盖关上，选择'Braise'的功能。
- 待自动排气后，将红萝卜和甜豆一起放入，将盖关上，选择'Fry'的功能，再按下'—'，将时间调至1分钟。完成后，即可食用。
