27
Operating Instructions
Green Tea Rice
Garnished with
Chicken Breast
Sprouts Rice
Mushroom Tian
●
Ingredients
:
2 Cups of Brown Rice, 3g of Green Tea
Leaves, 10g of Green Tea Powder, 4 Slices of Chicken
Breasts, a Small Amount of Olive Oil, a Small Amount of Salt,
a Small Amount of Pepper, 5g of Celery, a Small Amount of
Lime, and a Small Amount of Rosemary
●
How to Cook
1.
Thoroughly wash the brown rice and place it in the inner pot
along with green tea leaves and green tea powder. Fill the pot
with water to the 2-serving level of the Health Brown scale.
2.
Place the inner pot inside the rice cooker, and close the lid.
3.
Turn the dial to select Health Brown from the menus. Then,
press the [PRESSURE/QUICK] button.
4.
Season the chicken breast with salt and pepper, and marinate
it for about 1 hour. Grease the pan with a drizzle of olive oil
and cook the chicken breast, then cut into thin slices.
5.
Cut the lime into half-moon shapes and cut the celery into thin
strips.
6.
Once the rice cooker switches to Warm mode, thoroughly mix
and fluff the rice. Then, place the health mixed rice and chicken
breast on a plate, and add the lime, rosemary, and celery.
●
10 Benefits of Green Tea
anticancer effect of green tea, antiaging effect,
preventing of adult diseases, obesity prevention and diet,
detoxification of nicotine and heavy metal, overcoming of
fatigue and relieving of hangovers, constipation treatment,
preventing of tooth-decay, acidification prevention of
physical constitution, and restraining of inflammation and
bacterial infections
●
Ingredients
:
2 Cups of Brown Rice, a Small Amount of
Microgreens, and Sauteed Hot Pepper Paste: ½ Cups of Hot
Pepper Paste, 40g of Minced Beef, 1 Tablespoon of Sesame
Oil, 1 Tablespoon of Honey, and
⅓
Cups of Water
●
How to Cook
1.
Thoroughly wash the brown rice and place it in the inner
pot. Fill the pot with water to the 2-serving level of the
Health Brown scale.
2.
Place the inner pot inside the rice cooker, and close the lid.
3.
Turn the dial to select Health Mixed from the menus. Then,
press the [PRESSURE/QUICK] button.
4.
Insert sesame oil into a pot, and sautee minced beef. Then,
add hot pepper sauce and water. Stir and sautee the beef
until it is sticky. Insert sugar, honey, and sesame oil, and then
sautee the beef.
5.
Once the rice cooker switches to Warm mode, thoroughly
mix and fluff the rice. Add the prepared microgreens to the
health mixed rice.
6.
Carefully place hot pepper paste on the sprout to ensure it
does not lost its shape.
●
Broccoli Sprout: Prevention of Cancers
●
Chinese Cabbage Sprout: Good for Stomach and Curing of
Constipation
●
Turnip Sprout: Curing of Hepatitis and Jaundice
●
Cabbage Sprout: Contains selenium that prevents aging
and cancers.
●
Radish Sprout: Lowers fever and swelling.
●
Wheat Sprout: Blood Purification
●
Ingredients
:
2 Cups of Brown Rice, 20g of Brown Gravy
Sauce, a Small Amount of Salt, Two Sesame Leaves,
⅓
of
Pumpkin, and One Pack of Mushrooms
※
You may select the kind of mushroom
depending on your taste.
●
How to Cook
1.
Thoroughly wash the brown rice and place it in the inner
pot. Fill the pot with water to the 2-serving level of the
Health Mixed scale.
2.
Place the inner pot inside the rice cooker, and close the lid.
3.
Turn the dial to select Health Brown from the menus. Then,
press the [PRESSURE/QUICK] button.
4.
Dice the pumpkin in thin square pieces, then add sault, and
stir-fry it.
5.
Mix mushrooms with brown gravy sauce.
6.
Once the rice cooker switches to Warm mode, thoroughly
mix and fluff the rice.
7.
Insert health mixed rice into the mold. Add sauteed pumpkins
to the rice. Cover the pumpkins with health mixed rice. Make
shape, and detach the rice from the mold.
8.
Pile the mushroom mixed with brown gravy sauce, and place
the sliced sesame leaves on top of the mushrooms.
Nutritious Rice
Nuts Rice
Mixed Mushrooms
Rice
●
Ingredients (4 Servings)
:
4 Cups of Rice, Beans (Brown
Soybeans or Black Beans), 2 Roots of Undried Ginseng,
4 Chestnuts and Jujubes for Each, 12 Ginkgo Nuts, 1
Tablespoon of Pine Nuts, and 2 Tablespoons of Refined
Rice Wine
●
Seasoned Soy Sauce
:
4 Tablespoons of Soy Sauce,
2 Tablespoons of Minced Green Onion, ½ Tablespoons of
Minced Garlic, ½ Tablespoons of Red Pepper, 2 Teaspoons
of Salt with Parched Sesame, and 1 Teaspoon of Sesame
Oil
●
How to Cook
1.
Wash undried ginseng cleanly, and cut off its top. Then,
chop the ginseng obliquely and thinly.
2.
Peel chestnuts, and chop them in half. Wash jujubes cleanly,
and remove the pits from them. Then, chop them in half.
3.
Place the washed rice inside the inner pot and fill the pot with
water by four servings on the Plain water level scale. Then,
place clear rice wine, beans, undried ginseng, chestnuts, and
jujubes in the inner pot. Mix them thoroughly.
4.
Place the inner pot inside the rice cooker, and close the lid.
5.
Turn the dial to select Plain from the menus. Then, press the
[PRESSURE/QUICK] button.
6.
Once cooking is completed, insert pine nuts and ginkgo nuts.
Mix them evenly.
7.
Place the rice in a bowl. Rub the rice with the prepared
marinade depending on your taste.
※
The end result may take on a yellowish tinge due to the
characteristics of the ingredients.
※
Soak the beans in lukewarm water for at least 15 minutes.
●
Ingredients
:
4 Cups of Rice, 4 Walnuts, 2 Tablespoons
of Pine Nuts, 2 Tablespoons of Almonds, 2 Tablespoons
of Cashew Nuts, 15 Ginkgo Nuts, and 1 Tablespoon of
Refined Rice Wine
●
Seasoned Soy Sauce:
4 Tablespoons of Soy Sauce,
½ Teaspoons of Red Pepper, 2 Teaspoons of Salt with
Parched Sesame, 2 Tablespoons of Minced Green Onions,
and 1 Teaspoon of Sesame Oil
●
How to Cook
1.
Remove the outer skin of walnuts and soak in warm
water, then remove the inner skin.
2.
Grease the pan with a drizzle of oil and saute the gingko nuts,
then peel them. Or boil the nuts in boiling water for two or
three minutes and rub with a spoon, then peel them.
3.
Insert thoroughly washed rice into the inner pot. Fill the pot
with water to the 4-serving level of the Plane scale. Then, add
refined rice wine.
4.
Put the walnuts, ginkgo nuts, almonds, cashew nuts, and
pine nuts into the pot. Then place the inner pot inside the rice
cooker, and close the lid.
5.
Turn the dial to select Mixed from the menus. Then, press the
[PRESSURE/QUICK] button.
6.
Once cooking is completed, mix the rice with sauce
depending on your taste.
●
Ingredients
:
4 Cups of Rice, 60g of Beech Mushrooms,
40g of Enoki Mushrooms, 4 Champignon Mushrooms, 60g
of King Oyster Mushrooms, and 1 Tablespoon of Refined
Rice Wine
●
Seasoned Soy Sauce:
4 Tablespoons of Soy Sauce,
½ Teaspoons of Red Pepper, 2 Teaspoons of Salt with
Parched Sesame, 2 Tablespoons of Minced Welsh Onions,
½ Tablespoons of Minced Garlic, and 1 Teaspoon of
Sesame Oil
●
How to Cook
1.
Tear the beech mushrooms and enoki mushrooms into
pieces. Peel the champignon mushrooms and cut them
into thick slices.
2.
Cut the king oyster mushrooms longitudinally and divide them
into bite-size pieces.
3.
Insert thoroughly washed rice into the inner pot. Fill the pot
with water to the 4-serving level of the Plane scale. Then, add
refined rice wine.
4.
Put the cleaned mushrooms into the pot, then place the inner
pot inside the rice cooker, and close the lid.
5.
Turn the dial to select Mixed from the menus. Then, press the
[PRESSURE/QUICK] button.
6.
Once cooking is completed, mix the rice with sauce
depending on your taste.
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