The North Ding Steaming Crockpot is a fully automatic, no-look fire Chinese kitchen, escape kitchen fumes and sauna; it’s timed and reservable, adjusts its duration with food, can It saves time and effort by opening meals on time; its super-fast steam, no air leakage and no water spray, preserves the original taste of food; it has a lot of cooking skills! It can be steamed, simmered, yoghurt, sterilized, defrosted and supplemented; its dry-burning automatic power-off can be rejected even if you are confused. Empty batter pan. It’s less than A4 size on the front, small occupies a huge capacity, kitchen space utilization magic. I do not need to say its appearance, Nordin’s products have always been value online, look will fall in love with -!
Today’s recipe is Chicken Soup with Five Finger and Walnut, Preserved Rice and Steamed Baby Vegetables with Shrimp and Scallop Vermicelli, and Brown Sugar Mara Cake.
[Five Finger and Walnut Chicken Soup] I’m from the south and have loved soup since I was a kid, especially in the summer when it’s so hot I don’t have an appetite, so give me a big bowl! Soup with ingredients is satisfying. Chicken soup with five fingers and walnut is a Han Chinese dish with all the colors, aromas and flavors, which belongs to one of the traditional and classic Cantonese soups. Five-fingered peaches are a common soup material for Cantonese people, which is effective in promoting vitality and dispelling dampness. The light coconut flavour is mouth-watering. The five-fingered walnut is a common soup ingredient in Cantonese, the part used is actually the root of this plant, because the leaves resemble five fingers, knotted like a walnut. The name of the fruit is derived from the name of the plant. The five-fingered peach has the effect of benefiting qi, replenishing deficiency, moving qi and resolving depression, invigorating tendons, strengthening the spleen and resolving dampness, etc., so it also has the name of “Nanqi”. It is also known as the “South Astragalus”. For different effects, you can also add some Poria cocos, beef or pearl barley to enhance the effect of dampness or strong muscles and bones.
[preserved rice] childhood mother in the hospital work very busy, the unit is far from home, to and from work are hospital ambulance transport, not good at! My cooking dad is best at making preserved rice, Yangzhou fried rice, and lo mein. That simple preserved rice with a dish of salted cabbage is the best on earth! My father usually makes preserved sausage rice is cut into small pieces of preserved sausage on top of the rice and cooked together, so that the oil flavor of preserved sausage all seep into the rice, even Eating only white rice is also fragrant. Growing up, I learned that another way is to steam the whole sausage (without cutting it) in the rice together, so that the rice is not as fragrant. But you can keep the original flavor of the sausage without losing. The preserved sausage rice I added some chestnuts, in the wax flavor of the basis of more chestnut flavor, how to do it depends on their own favorite it-!
Preserved food is a specialty food of Guangdong, variety, in addition to preserved sausage and preserved meat, preserved duck, preserved duck legs, preserved fish, preserved pig tongue and so on. In the winter, the Cantonese can be said to be no wax not happy ah, wax must be the north wind through the sun sun to wax full flavor ah, my daughter is! I love my preserved meat, and for those who want to try their hand at making preserved meat, you can check out my recipe for “Homemade Cantonese Sausage and Bacon” in super detail. The Experience Share”.
【Steamed Baby Vegetables with Shrimp, Scallops and Vermicelli】Sweet and refreshing baby vegetables with shrimp, scallops and vermicelli are not only nutritious but also tasty! Tasty.
Set the stew and rice ingredients in separate glass stew pots in the North Ding Steamer before you leave for work, set the stew and reservation time, and leave work. Steam baby vegetables at home for a quick and tasty meal.
Beiding Steamer Stew Pot
“Chicken with Five Fingers and Peaches
|Simmer for 1 hour and 30 minutes.|
five-fingered myrtle (Peach)
Red dates (pitted)
|3 (about 10 grams of date pulp)|
Job’s tear plant (Coix lacryma)
|Simmer for 1 hour and 30 minutes.|
|60g (without chestnuts if you prefer plain)|
|Approximately 150-200 grams|
[Steamed Baby Vegetables with Scallops and Shrimp]
|Steam for about 10-12 minutes.|
baby Chinese cabbage (mini-sized variety)
|1 capsule (about 300 grams)|
|1 small handful (about 35 grams)|
|Material usage for reference|
[Chicken Soup with Five Fingers and Walnut], [Preserved Rice] and [Steamed Baby Vegetables with Shrimp and Scallops and Vermicelli] – How to satisfy one of my stomachs in the North Dingy Steamer Casserole
I was so excited to receive the Beiding Steamer – la-la-la-la!
A couple of very sweet little manuals on how to use them ^_^
You can feel its softness through the frosted film-
The North Ding Steamer, my ideal steamer crockpot!
A ceramic plate is included, so you don’t need to chop the tail when steaming fish.
The stew pot stand is made of baby-grade PP, BPA-free, safe and stable; the stew pot is made of Japanese AGC borosilicate glass, impervious to hot and cold shocks, easy to rinse.
Large visible water window for easy observation of water, low water level automatic pause, audible prompt refill.
External water fill spout for easy filling without opening the lid.
It has many culinary skills and is more sophisticated in its steaming, simmering, yoghurt, sterilizing, defrosting and complementary feeding.
Its front is less than A4 in size, its small footprint has a huge capacity and kitchen space utilisation magic.
For the rest of your life, please take care of …….
Preparations: ① soup ingredients: chicken skin cut into small pieces (skin can make the stew less oily soup, according to their own preferences); five-finger walnut soaked in water for 30 minutes, brush clean cut into small sections; fried barley, pitted red dates and ginger 2 slices; ② rice ingredients: sausage cut into small pieces, chestnut meat cut into small pieces, rice; ③ steam baby vegetables ingredients: shrimp, dried scallops and dried mushrooms soaked in water in advance.
[Five Finger Peach Chicken Stew] Put all the ingredients into the stew pot.
Add the appropriate amount of water and cover the crock pot stew with the lid.
[Preserved Rice] Pour rice, chestnuts and sausage into the stew pot of the Northern Steaming Pot; (No chestnuts if you like plain rice)
Add some water and cover the crockpot with the lid.
Place the crockpot in the crockpot holder.
(a) Fill the saucepan with water up to the water line before placing it in the crock pot.
(a) Place the steamer rack with the crock pot in the North Ding crock pot.
① Turn on the power, press the “Function” key, select “Stew” mode, turn the “Time” knob to set the cooking time; ② Press the “Reservation” key, turn the “Time” knob to set the reservation time; ③ Finally, press the “Start/Pause” key to start; ③ Press the “Start/Pause” key to start.
Steamer goes into working mode –
Large, thickened tempered glass makes it easy to observe food changes, and the skylight is curved to keep condensation from falling straight down, so that food says goodbye to wetness.
The rest of the work will be left to the Beidings Steamer …….
When you get home from work, the Bei Ding steamer has finished cooking and enters into automatic warming, then cancel the warming of the steamer and take out the steamer rack with the stew pot; its stew pot stand and the lid of the stew pot are designed to prevent hot hands.
(b) Placement of a concentrating ring to make the heat more concentrated.
Put on the stewing tray to separate the clean water from the dirty water, continuous steaming and stewing without crosstalk and easy to clean.
(a) Place stainless steel steamer trays for use.
[Steamed Baby Vegetables with Scallops and Shrimp]
Shrimp and scallops to be softened in advance in water.
Cut 6 portions of baby vegetables lengthwise down the middle and soak in water for about 10 minutes; (Baby vegetables absorb water and the steamed vegetables will taste better) (Wet and soft.)
Preparation: (1) Soak vermicelli in water to soften; (2) Soak scallops to soften and pinch into crushed strips; (3) Flatten and peel garlic and mince into garlic granules or garlic paste for later use; (4) Dice green onions; (5) Chop chillies into small pieces for later use; (6) Prepare sauce: pour soy sauce, oyster sauce and water into a small bowl and mix well for later use.
Once the vermicelli is softened, cut it slightly and spread it evenly on the ceramic plate of the North Ding Steamer.
Spread the baby vegetables on a steamer tray.
Heat a pan and pour in some oil.
Add shrimp, scallops and mushrooms and stir-fry until golden brown, add a little soy sauce and serve.
Spread the sautéed shrimp and scallop mushrooms evenly over the baby vegetables.
Place the ceramic steamer pan in the steamer and cover with a lid.
Press “Function” key, select “Steam” mode, twist the “Time” knob to set the cooking time of about 10-12 minutes; ① Press “Start/Pause” key to start, the cooker enters the working mode; ② Press “Start/Pause” key to start.
Heat a pan, add oil and stir-fry the garlic, adding chilli if you like it spicy.
Add the mixture of soy sauce, oyster sauce and water and mix well off the heat.
Once the baby vegetables are steamed, sprinkle a little diced onion and drizzle the garlic sauce evenly over them.
Spiced bologna rice.
The sausage can also be sliced, drizzled with sauce, and sprinkled with green onions for a better look-.
Skim the oil from the surface of the stew with a spoon and add some salt.
One meal and one soup.
(a) The menu is free to mix and match.
(a) To be served and eaten ^_^.
Sweet and crisp baby vegetables.
One meal, one soup and one dish-.
May be so matched.
It can also be paired like this – in short, do what you want…
Beiding Steamer, a new chapter of a better life
2. It can be timed and reserved, and can be adjusted with the food, so that meals can be served on time, saving time and effort.
3. its ultra-fast steam release, no air leakage and no water spray, preserving the original taste of the food.
4. It has many cooking skills, steaming and stewing more sophisticated, can be quick steaming, stewing, yogurt, sterilization, defrosting, food supplement.
5. its dry burn automatic power off, and then confused can also refuse to empty burn paste pan. Its front is less than A4 size, small occupies a large capacity, kitchen space utilization magic.
6. I don’t need to say much about its appearance, Beiding’s products are always face value online, and you will fall in love with them-.