Ingredients
0 portion(s)
Preparation
- 1 --- Chinese Squash, take away the skins & cut into slices
- 15 g Dried Shrimps (optional), Soak into hot water
- 3 cloves garlic
- 10 g Wolfberries, Soak into hot water
- pinches salt & sugar
- 10 g olive oil
- few slices Black fungus (optional), Soak soft
- 0.5 tsp Chicken Powder (optional), mix with 1TB of hot water
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6
15min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
1) Drain the dried shrimps & wolfberries
2) Place the dried shrimps & garlic into "Closed lid" , use 3s/sp 5 to grain, use spatula to scrap down the ingredients
3) Add oil to saute, 3m/120c/"Counter-clockwise operation" sp1
4) Add chinese squash (+ blk fungus if preferred), & chicken powder seasoning, turn 4m/V/"Counter-clockwise operation" "Gentle stir setting" , at the last 1 min, add the wolfberries from the lid hole
5) Serve hot
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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