Aroma ART-818 E/E - Manual (Page 14)

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COOKING TIPS AND INSTRUCTIONS
Steamed Beef with Broccoli
1/2 lb. beef (sliced thin against the grain.)
Marinade:
2 teaspoons soy sauce 1 teaspoon wine
1/2 teaspoon sugar 1 clove garlic, minced
1 teaspoon minced ginger-root 1 teaspoon cornstarch
1 teaspoon sesame oil 1 teaspoon oyster sauce
1 cup broccoli flowerets
Combine sliced beef with marinade in a heat-proof dish. Pour hot water into cooking
pan. Place any steaming rack in the bottom of the cooking pan. Place the dish on the
rack and steam for about 10 minutes. Open lid and arrange broccoli around outer edge
of the dish. Cover and steam for an additional 10 minutes. Ready to serve.
Steamed Tofu With Seafood Stuffing
1 16oz cube tofu
1/2 lb. boneless white fish fillet
1/2 lb. shrimp shelled and deveined
Seasoning:
1/2 teaspoon salt
1 tablespoon Sesame oil
1 tablespoon finely grated ginger
1 clove minced garlic
3 tablespoons soy sauce
1/8 cup green onion, chopped
1/4 teaspoon white pepper
1 tablespoon rice wine
1 tablespoon cornstarch
1/2 egg white
Gently rinse tofu cubes and place on a plate and allow excess liquid to drain off for
several hours. Mince fish and shrimp, and combine with seasoning ingredients. Cut tofu
in half lengthwise, and then divide each half into 4 pieces. Remove 1 tablespoon tofu
from each piece and stuff with a heaping tablespoon filling (wet finger to smooth top off
filling). Arrange stuffed tofu on heat-proof plate and sprinkle with ginger. Steam for 15
minutes. Drain off liquid, then top with soy sauce and sesame oil. Garnish with green
onion. Makes 4 servings.
CONSEJOSE INSTRUCCIONESP ARACOCINAR
Carnede resal vaporcon brócoli
1/2libra decarne deres (enrodajas delgadascortadas enforma transversal)
Adobo:
2cucharaditas desalsa desoja 1cucharadita devino
1/2cucharadita deazúcar 1diente deajo picado
1cucharadita deraíz dejengibre picado 1cucharadita defécula demaíz
1cucharadita deaceite desésamo oajonjolí 1cucharadita desalsa deostras
1taza decabezas debrócoli
Ponerlas rodajasde carnecon eladobo enuna fuentetérmica. Agregaragua calienteal
recipientede cocción.Colocar larejilla enuna posiciónalta, dentrodel recipientede
cocción.Colocar lafuente enla rejillay coceral vapordurante unos10 minutos.
Levantarla tapay disponerlos brócolisrodeando elborde dela fuente.Cubrir ycocinar
alvapor porotros 10minutos. Yaestá listopara servir.
Tofu alvapor conrelleno demariscos
1cubo detofu de16 onzas
1/2libra defilete depescado blancosin espinas
1/2libra decamarones peladosy sinvena
Aderezos:
1/2cucharadita desal
1cucharada deaceite desésamo
1cucharada dejengibre bienrallado
1diente deajo picado
3cucharadas desalsa desoja
1/8taza decebolleta deverdeo picado
1/4cucharadita depimienta blanca
1cucharada devino dearroz
1cucharada defécula demaíz
1/2clara dehuevo
Enjuagarsuavemente elcubo detofu ycolocarlo enun plato;dejar quese escurrael
excesode líquidodurante variashoras. Picarel pescadoy loscamarones, ymezclarlos
conlos ingredientesdel aderezo.Cortar eltofu porla mitada lolargo yluego dividir
cadauna delas mitadesen 4partes. Retirar1 cucharadade tofude cadaparte y
rellenarcon unacucharada derelleno (pasarel dedohumedecido paranivelar laparte
superiordel relleno).Colocar eltofu rellenoen unaplaca térmicay espolvorearcon el
jengibre.Cocinar alvapor durante15 minutos.Escurrir ellíquido yluego rociarcon
salsade sojay aceitede sésamo.Decorar concebolleta deverdeo. Para4 porciones.
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