Shredded cabbage, carrot and shiitake mushrooms in garlic & dried scallops dressing (serves 3 to 4) 香蒜瑤柱椰菜絲 (3-4位用)

To PDFIngredients½ head cabbage, ½ carrot, 3 fresh shiitake mushrooms, 1 head garlic, 4 dried scallops, sesame oil or extra virgin olive oil

椰菜1/2個,紅蘿蔔1/2個,鮮冬菇3個,蒜頭1整個,瑤柱4粒,麻油或初榨橄欖油適量
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Vegetarian

Recipe Style: Keep Fit

Food by region: Chinese

Food by region: Asian

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by

Miele

Type of ingredient

Vegetables

Preparation1) Cut off the top 1cm of the whole head of garlic. Wrap in aluminium foil. Set aside. Wash the dried scallops & place in a small bowl. Add enough water to cover. Steam garlic and dried scallops in Miele puresteam at 100°C for 1 hour. Let cool and squeeze the garlic cloves out. Add dried scallops, soaking water of dried scallops and oil. Mix well.

2) Finely shred the cabbage, carrot & mushrooms. Add the dressing from step 2 and toss well. Steam in Miele puresteam at 100°C for 10 minutes. Serve.

1) Cut off the top 1cm of the whole head of garlic. Wrap in aluminium foil. Set aside. Wash the dried scallops & place in a small bowl. Add enough water to cover. Steam garlic and dried scallops in Miele puresteam at 100°C for 1 hour. Let cool and squeeze the garlic cloves out. Add dried scallops, soaking water of dried scallops and oil. Mix well.

2) Finely shred the cabbage, carrot & mushrooms. Add the dressing from step 2 and toss well. Steam in Miele puresteam at 100°C for 10 minutes. Serve.


Tips1) Miele puresteam preserves the nutrients of vegetables and heightens the natural sweetness in them with 100% steam technology. Simply steam veggies such as capsicums, spinach, sweet peas or broccoli in Miele puresteam at 100°C for 2 to 3 minutes. They’d taste crunchier and sweeter than blanched veggies.

2) The garlic and dried scallop dressing lasts well for a few days if kept in an airtight container in a fridge. You may use it to season other dishes.

3) 利用100%純蒸氣煮菜,能保存蔬菜營養,突顯蔬菜清甜。三色椒、菠菜、甜豆及西蘭花等,以100℃蒸煮2至3分鐘,比汆燙更爽甜。

4) 蒜肉瑤柱調味料密封後放雪櫃可冷藏數天,用作其他菜式調味。