Sharp R-249 Specifications download pdf (Page 25)

E – 23

VEGETABLES

[Ingredients]

1 block Bean curd

110 g Ground pork or,

ground beef

/4 cup Onion, chopped

[Seasonings]

1 tbsp Bean paste

1 tbsp Soy sauce

/2 tbsp Sesame oil

/2 tsp Sugar

50 ml Water

1 tsp Cornﬂ our mixed with 2 tsp water

Cold Bean Curd

[Method]

1. Place bean curd in casserole, microwave at HIGH

for 1 minute. Remove and soak in water. Drain

and cut into pieces. Arrange on serving plate.

2. Place meat and chopped onion in casserole,

cover and microwave at HIGH for 3 minutes.

Stir well after half the time, and remove excess

oil. Add bean paste, soy sauce, sesame oil, sugar

and water, stir well. Cover with the lid, microwave

at HIGH for around 3 minutes, stir well after half.

Check the color and doneness while cooking.

3. Pour in the cornﬂ our mixture and stir. Uncover

and microwave at HIGH for another 40 seconds

to 1 minute.

4. Top bean curd with meat mixture. Garnish with

lettuce, shredded green onion and cherries.

[Ingredients]

3 Potatoes (about 600 g)

150 g Onion, minced

100 g Ground beef

50 g Green peas

1 tsp Oil

[Seasonings]

1 tsp Salt

20 g Butter

Stuffed Potatoes with Mince Meat

[Method]

1. Wash potatoes and drain. Pierce the skin of each

potato with a fork or skewer to allow steam to

escape.

2. Place potatoes on the turntable, microwave at

HIGH for 8 to 9 minutes, turn over after half the

time. When done, cover with foil and set aside.

3. Place minced onion and 1 teaspoon of oil in

casserole, stir well. Cover and microwave at

HIGH for 2 to 3 minutes. Stir after half the time.

Check the color and doneness while cooking.

4. Stir in ground beef , green peas and salt, cover

and microwave at HIGH for 2 minutes. Stir after

half the cooking time.

5. Cut out the potatoes from the top, then hollow

out potatoes with a spoon.

6. Stuff potatoes with mixture from (4) and cover

openings with potato pieces taken out from (5).

7. Glaze thoroughly with butter. Place on a plate

and microwave at HIGH for 2 minutes 30 seconds

to 3 minutes. Serve hot.

[Ingredients]

30 g Baby bamboo shoots, canned

6 Cherry tomatoes

6 Champignon mushrooms

6 Baby cornshoots, canned

6 Straw mushrooms, canned

230 g Green vegetable

14 Green asparagus, cut in half

1 Carrot (sliced for decoration)

3 slices Potato

/2 can Ginko nuts

/2 tsp Salt

800 ml Vegetable stock

300 ml Stock mix with

/2 tbsp cornstarch

few Cooked oil

Vegetable Platter

[Method]

1. Clean all the vegetables. Place in casserole with

salt and stock and microwave at HIGH for 1 minute

30 secons to 2 minutes for each kind.

2. Discard the stock each time.

3. Dip tomatoes in boiling water; remove skin.

4. Arrange vegetables colorfully on plate.

5. Heat 300 ml of cornstarch in microwave at HIGH

for 2 to 2 minutes 30 seconds until thicken. Pour

over vegetables, sprinkle cooked fat oil on top

and serve.

NOTE

Types of vegetables can vary or adjust

according to personal taste.

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Sharp R-249 Specifications Page 25

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