Idiomas disponibles
Idiomas disponibles
CO 4000
Fish and seafood
o Steam fish till it looks rather clear and easy to separate bones from fish.
o Prolong steaming time when cook frozen fish(separate the frozen fish)
o Add seasoning to fish to enhance scent.
Food
Varity
Clam
Fresh
Fish
Fresh
Underback
Frozen
Slice
Oyster
Fresh
20cm fish
Herring
Pomfret
Eel
Mussel
Fresh
Lobster
Fresh
Scallop
Fresh
You can make more delicious dish according to the above cooking methods.
Meat and fowl
o Meat is good for barbecue because the fat can be removed through steaming.
o Meat and fowl immersed by soy sauce or other seasoning will be more delicious after being steamed.
o Pierce the meat with knife or fork and according to the clarity of juice to see if the meat is cooked.
o Only pickled sausage can be steamed
o Add fresh spice in the process of steaming to spice up the food
Food
Varity
Chicken
Boneless
chicken breast
Drumstick
Mutton
Mutton chop
Saeele slices
Pork
Tenderloin
Loin Chop
Sausage
Beef
Hind legs loins
Salted steak
Amount
Time
40g
6-9
25g
6-9
10-12
6pcs
11-17
250/400
11-14
250/400
11-16
400
8-10
2
20-24
400
9-11
Amount of
Time
food
4pcs
12-16
4pcs
24-29
4pcs
11-16
400
11-16
400
11-16
4pcs
13-21
400
16-26
250
16-26
Remarks
Shellopen is cooked
Shell open is cooked
Can be cooked a little
longer
Move in the process of
cooking
Remarks
Tore the skin off and lay flat
before steamed
Eliminate fat
Eliminate fat
Made holes before steamed
for easy cooked,
Eliminate fat
15
