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36
INGREDIENTS QUANTITY COOKING
TIME
TIPS FOR STEAM COOKING
Fish(white�sh
and salmon)
150g/cutinto�let
pieces
25 min Cut to smaller than 2 cm and
wrap in aluminium foil.
Prawns 150 g / 15 pieces 20 min Steaming without removing the husks
Scallops 150 g 20 min Remove the mussel meat from the
mussels (we recommend lining the
steam basket with bok choi etc. to
stop the mussels from sticking).
Cooled meat
pockets
(dumplings)
200 g 15 min Allow spaces between the foods.
Frozen meat
pockets
(dumplings)
200 g 20 min Allow spaces between the foods.
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