Panasonic SR-ND10 Operating Instructions Manual page 17

烹饪法
注 意：烹调中需要加入材料，打开盖子时，请注意从锅内冒出的灼热蒸气。根据加入米饭内不同材料，饭的底部可能
有锅巴的现象。
Caution: When open the lid for adding materials during cooking, beware of the hot steam coming out from the pan. Depending on the material
mixed with the rice, there are cases where the material is scorched at the bottom of the pan.
※杯：量杯
皮蛋瘦肉粥
材料：
1杯
米
10杯
肉汤
2只
皮蛋
250 g
熟瘦肉
做法:
1) 将米洗淨，放入内锅中注入肉汤，选择"Congee"，设定3小时
烹调时间。
2) 按下 Start 按钮。
3) 先将熟瘦肉用盐腌约1小时，再撕成丝，将皮蛋切粒，待用。
4) 在烹调最後30分钟前将瘦肉及皮蛋放入，拌入调味料即可食用。
点心(速冻)
材料：
(A)
小点类
虾饺
烧卖
做法:
1) 无须解冻，点心表面 少许水份，用器皿盛放。
2) 加水入锅。(3杯)
3) 放入蒸笼，上置点心，盖上外盖。
4) 选择"Steam"，设定蒸 时间5分钟。
5) 按下 Start 按钮。
香芋鸡煲仔饭
材料：
3杯
白米
200 g
鸡肉(切粒)
冬菇(浸软切粒) 5只
料：
5ml
生抽
3ml
老抽
5 g
糖
3 g
盐
7 g
生粉
做法:
1) 鸡肉粒以 料 片刻。
2) 芋头粒以油炸至金黄色，备用。
3) 将米洗淨，放入内锅，注入清水到白米刻度3。然後将鸡肉粒、芋
头粒及其他材料平铺在米上，盖上外盖。
4) 选择"Casserole Rice"功能，再按下 Start 按钮。
5) 完成烹煮，听到"哗哗"声后，加入调味料，即可享用。
※芋头、鸡肉的量以每杯米在70
(粥・蒸 ・煲仔饭)
食送
调味料：
2杯匙
盐
胡椒粉 少许
麻油 少许
(B)
大点类
叉烧包
小龙包
糯米鸡
食送
200 g
芋头(切幼粒)
40 g
虾米(浸软)
云耳(浸软切小块) 数块
调味料：
15ml
生抽
15ml
老抽
7 g
糖
7 g
熟油
g
。
以内为佳
Recipes
(Congee・Steamed food・Casserol e Ri c e)
※Cup：Measuring cup
Congee with salted meal and preserved egg
Ingredients:
Rice 1 cup
Meat stock 10 cup
Preserved Eggs 2 pcs
Well-done lean meat 250 g
Method:
1) Rinse 1 cupful of rice, put it into the pan, pour meat stock, and select
"Congee". Set cooking time at 3 hours.
2) Press the Start key.
3) Salt the lean meat and leave for approximately an hour, and then cut
it into slender pieces. Cut the preserved egg into small pieces.
4) 30 minutes before the end of cooking, put the prepared meat and
preserved egg in the pan and add the seasonings. That is all to be
done for the preparation.
Ingredients:
(A) Small Dim Sum
・Shrimp dumpling
・Shiumy
Method:
1) Humidify the surface of Dim Sum by spraying water on it and put them
on a plate. There is no need of defreezing them.
2) Pour 3 cupfuls of water in the pan.
3) Set the attached Steaming Basket, put Dim Sum on it, and close the
lid.
4) Select "Steam". Set cooking time at 5 minutes.
5) Press the Start key.
Chicken and taro Casserole Rice
Ingredients:
Rice 3 cups
Chicken meat(diced) 200 g
Dried mushrooms(soaked & diced)
Chinese black fungus(soaked & chopped)
Marinade:
Light soy 5ml
Dark soy 3ml
Sugar 5 g
3 g
Salt
Starch 7 g
Method:
1) Season diced chicken meat with marinade.
2) Deep fry diced taro root until golden brown, drain and set aside.
3) Wash rice and place in pan with water filled to level mark "3"cups
level. Then place chicken meat, taro root and other ingredients on
rice, and close the lid.
4) Select Casserole Rice function and press Start key to cook.
5) Finish cook and sound "pi-pi", serve the hot with sauce.
※Taro, chicken of the best 70 grams per cup within .
Seasonings:
Salt 2 tsp
Pepper a litte
Sesame oil a litte
Dim Sum(Quick-frozen)
(B) Dim Sum
・Roasted Pork Bun
・Steamed Bun
・Glutinous Rice with
Chicken
200 g
Taro root(diced)
Dried shrimps(soaked) 40 g
5 pcs
Few pcs
Sauce:
Light soy 15ml
Dark soy 15ml
Sugar 7 g
7 g
Cooking oil
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