OCOO Double Boiler

What is OCOO ? 何谓重汤 ?

OCOO is an exclusive health food maker for home use that

modemized the caldron double boiling method used by our
ancestors to prepare herbal medicine or health food. 112°C or
hotter steam flows inside the germanium pot in convection
current to heat up the ceremic pot, and the fair-infrared ray heat
generated from the pot heats up the moisture contained in the
food itself to cook the food. This is a new and advanced cooker
for the 21st century.

奥库是将我们祖先用来制作补药或养生食品的铁锅重汤方法
和现代技术相融合的家用健康食品制造机。通过 112°c 以上
的高温水蒸气全方位围锗陶瓷内胆以进行加热的对流现象，
用陶瓷内锅受热后释放的远红外线散发食品的水分，蒸熟容
器内的食物，是新概念的 21 世纪尖端功能产品。

What is double boiling? 何谓重汤方法？

It is an indirect way of heating the food by placing the food in a ceramic pot, which is placed inside the caldron, and
heating the water inside the caldron. It is a healthy cooking method that can replace the 4 basic cooking methods such
as roasting, boiling, frying and steaming.
以在锅内倒上水，用水蒸气对放有食物的陶瓷锅进行间接加热的烹饪方式替代、煮、炸、蒸 4 种基本烹饪方法
的健康料理方式。
What is Convection Current? 何谓对流现象？
Since the temperature of the steam inside the double boiler is lower than the temperature of the heating steam, the
steam at a lower temperature is sealed and form dews inside due to the steam at a higher temperature.
因为重汤容器内部的水蒸气温度低于加热水蒸气的温度，高温水蒸气全方位围绕着低温水蒸气，低温水蒸气无
法穿破高温水蒸气而流到外部，只有在内部结露的现象。
What is OCOO DOUBLE BOILER ?
1. It is the iron pot's double boiler cook function which can make more than 100 health foods in order to contribute
man's promotion of health.
Roasting, frying with oil, boiling and steaming are handy cooking methods
but when dealt with health they become problemetic. When roasted or fried,
the inner portion (meat, fish) does not get well done like outer portion, which
can cause carcinogen. When boiled or steamed, the water often spoils the
taste. But the automatic pressure double boiler - Ocoo prevents the direct
contact of fire, oil, water and steam during the cooking process, and the far
infrared rays' double boiler heat cooks the food preserving it at its most
natural state. That is how healthy food is done.

2. It is the maximized power saving product with high thermal efficiency that predominates the economic feasibility.
It has a steam airtight function; the heated steam does not outflow.

The general pressure cookers discharge steam with a pressuring weight and steam vanishes throughout the air, but the
automatic pressure double boiler-Ocoo, when the internal temperature is at 116°C (approx. 80kpa), it turns OFF
automatically, and makes the pressure weight not let steam come out. When the internal temperature becomes around
112°C (approx. 60kpa) it is turned ON again. This process is repeated automatically over and over until the food is
done. The key point is the prevention of steam outflow.
As a result, the cooking time is reduced due to its outstanding thermal efficiency, and when compared with general
pressure cookers it really deals with economical efficiency.

3. It is environmental because it is tightly sealed, does not smell, and herbs can be decocted comfortably.
It is environmental because it is tightly sealed, does not smell, and herbs can be decocted comfortably. It becomes a
problem too when food is cooked and the steam containing its flavor and nutrition smells and pollutes the environment.
In general when cooking, steam takes place after heating up at a temperature higher than 100°C and it outflows, but as
mentioned before, the automatic pressure double boiler-Ocoo prevents the steam outflow, and the smell as well. (Only
when ripening black garlic the smell cannot be kept out, due to its particular property)
Some pots used to decoct herbs cannot apply the normal double boiler method or the airtight technique in order to
prevent smell, so herbs are decocted at low temperature, at less than 95°C, and steam is water cooled or air cooled.
Since it is maintained at low tempoeratures the decoction takes a lot of time, from 18 hours to 72. Speculations come
and go around that heating at a temperature higher than 100°C might cause damage on the saponin and on the medical
effect, but they are proven to be obstinate opinions without evidence. On the contrary in the oriental medicine clinic, in
herb medicines, health food enterprises and pharmacy enterprises the pressuring double boiler is used to heat up at
temperature higher than 100°C to extract the essential medical ingredients. Also it takes less time to cook with a
pressure cooker than a general rice cooker, which gives a richer and smoother taste.
These results may damage partial vitamins when heated at a temperature greater than 100°C, but what is more
important is the proof that the most essential ingradients stay in the right place when cooked.
4. It has a special quality that can make concentrated food (undiluted solution of various food, herb medicine, beef
soup, etc) not burn even when kept for long at a temperature higher than 112°C.

When cooking, gas, tree, charcoal or electrical heater is used to heat and may possibly cause food burning, which
makes to be aware of the heating time. But the automatic pressure double boiler-Ocoo does not heat directly, it boils
water with electrical heat and its steam wraps up the container, never causing food burn. Therefore it is not necessary to
stir up to prevent burning, and it is safe to leave it cooking for a long time. Baby food (soup, porridge) undiluted
solution of various food, herb medicine, beef soup, etc can be done easily. Also hard and rigid fibroid grains like brown
rice, barleycorn, oat, red beans and mung beans can be turned mild with sufficient cooking time.

5. The double boiler container is made up of germanium pottery, and emits far infrared rays' heat, preserving
nutrition and making healthy food ready.
6. The product's functions are automated by a micro computer which has a speaking function. It is comfortable and
easy to use.
 Users can choose by pressing a button the cooking temperature, time, heat insulation, etc. Everything is
controlled automatically by the micro computer and a voice function informing the cooking state can be
selected with a simple button.
 Its structure is easy to be used, it is simple and its washing methods are easy too.
 Safety function is automated by 8 levels, especially designed for careless users where safety mode turns on
automatically just in any case.
Increase heat efficiency & minimize power consumption 提高热效率，减少耗电量
*OCOO* was designed for low power consumption (800W)
and increased heat efficiency by keeping the steam generated
by electric heat inside the product and also minimized power
consumption, and it is receiving great responses from
customers both domestically and internationally for its
unparalleled technology and quality.
“奥库“采用（800W）低耗电设计，电加热产生的水蒸气
也不会流失到外部。在提高效率的同时降低了电耗量，
以谁也无法超越的技术和质量，不仅在国内，而且深获
国外消费者的喜爱。

12 Powerful Features

蒸制 蒸制红参, 锗蛋, 黑蒜
Aging Aging of red ginseng, germanium egg, black garlic

熬制 熬制红参
Decoction Decoction red ginseng
蜜饯 蜂蜜红参腌制，黑蒜蜂蜜腌制，红枣蜂蜜腌制
Honey Glaze Red ginseng preserved in honey, black garlic
preserved in honey, dates preserved in honey

原液 红参原液，洋葱原液，梨原液，桔梗原液，杏原液，
葡萄原液
Essence Red ginseng concentrate, onion concentrate, pear and
balloon flower root concentrate, apricot concentrate, grape
concentrate

中药 十全大补汤
Herbal Medicine Herbal Medicine

药茶 灵芝茶，枸杞茶，甘草茶，肉桂茶，五味子茶，东方葡萄,
干茶叶 ** 不需要用麻布包
Herbal Tea Ganoderma Lucidum tea, matrimony vine tea, licorice
tea, cinnamon tea, magnolia vine tea, oriental raisin tea

补养粥 红豆粥，蔬菜蘑菇粥，绿豆粥，黑芝麻粥，鸡肉粥，
人参粥，南瓜粥，松子仁粥
Porridge Red bean porridge, vegetable mushroom porridge,
green bean porridge, black sesame porridge, chicken porridge,
ginseng porridge, pumpkin porridge, pine nut porridge

煮熟 料理
Boiling Cooking

发酵 纳豆/ 酸奶/ 酱油
Fermentation Yogurt, fast-fermented soybean paste

补养饭 糯米红枣，杂粮蒸米饭，蒸米饭
Nutitional Rice Flavored glutinous rice with dates, steamed
multigrain rice, steamed rice
 补养汤 佛跳墙 / 银耳雪梨汤 /牛尾巴汤，鸡汤与人参，牛肉汤，
牛软骨汤，牛尾汤
Nutritional Soup Ox tail soup, chicken soup with ginseng, beef
stock soup, ox cartilage soup, ox tail soup

补养炖 炖猪脚 / 蒸猪肉 / 蒸排骨 / 馒头 / 燕窝 / 贝母蒸梨 / 红豆 /

果酱
Nutritional Stew Steamed pork, steamed ribs, raison pumpkin rice
cake, red ginseng and red bean ice dessert, red ginseng and acorn jelly

10-Fold Safety Device

01 Lead Switch 引线开关功能
This feature is activated when you properly place the cover on the main
unit and when the power is connected and operation begins. The product
will not operate when the body and the pressure cover are abnormally
coupled or if the cover is open, but instead, it will display “E:02” and
“OPEN” with a beep.
底座和压力盖正常紧扣时接通电源启动重汤机的功能.如果底座和压
力盖扣合不当或处在开启状态时机器无法启动, 会在显示屏上显示

02 Temperature Adjustment 温度调节功能

The product has a built-in temperature sensor that automatically adjusts
the temperature and steam pressure inside the pressure chamber to
maintain consistent temperature and steam pressure.
通过温度感应器自动调节, 从而保持稳定的压力容器内部温度和水
蒸气压力.
E:02 和“请盖好”字样, 并发出警报音.

03 Pressure Valve 压力阀功能

When a problem with temperature adjustment is detected, this valve
discharges the steam inside to outside.
在第 2 阶段温度调节功能出现异常时起到把内部水蒸气排放到外
部的功能.

04 Safety Valve 安全阀功能

When a problem withthe pressure valve is detected, it discharges the
steam inside to outside.
When the red indicator is up, it indicates that there is steam pressure
inside and if it is down, it indicates that there is no steam pressure
inside.
在第 3 阶段压力阀功能出现异常时起到把内部水蒸气排放到外部
的功能. 红色浮子阀上移时表示内部还有压力, 红色浮子阀下移时
表示没有压力.
 05 Pressure Safety Device 压力安全功能
If abnormal pressure builds up inside the cover due to abnormal
action, it discharges the pressure safely.
由于异常动作压力盖内部出现异常压力时可以安全地排放内部
压力.

06 Heating Water Detection 加热水感应功能

If the heating water is not in the heating plate, the product will
automatically detect this and shut down the product. The LCD will
display E:01 and “No Water” with a beep.
可以感应加热板上有没有水, 没有加热用水时将停止操作.在显示
屏上提示 E:01 和“请补水”字样，并发出警报音.

07 Temperature Fuse 温度保险丝功能

When the temperature of the product rises due to a problem, the sensor
detects the abnormal temperature to shut down the product.
感应到产品发生异常而温度变高时, 使产品停止运行.

08 Cooling for Completion 烹制完毕冷却功能

It turns off the power 20 minutes before sounding the completion
message to stop heating in order to remove internal steam pressure
through natural cooling when the completion message is played.
发出烹制完毕提示音 20 分钟前就切断电源停止加热, 当提示烹制
完毕时内部水蒸气压力通过自然冷却已排出完毕
 09 Discharge of Steam from Inside 内部水蒸气排放功能
If the user tries to force open the pressure cover without removing the
steam pressure inside out of negligence while the product is in use, the
steam inside will be discharged under the handles to prevent accidents.
因用户使用不当在内部水蒸气压力未经排放的状态下硬开启压力
盖时, 内部水蒸气会通过把手下方排放出来, 从而预防安全事故.

10 Cover Opening Prevention 防止盖子开启功能

When the pressure builds up, the safety device will be activated to
keep the pressure cover closed.
发生一定压力时将启动安全装置以防止压力盖被开启.
Germanium pot Germanium inner pot (GE32)
It minimizes the loss of nutrition in all foods and also minimizes odors using the
convection current to cook healthy foods.
Since the food is cooked by far-infrared rays from germanium inner pots and
germanium pots, it does not burn the food even over a long cooking time.
The cooker is composed of germanium inner pots and germanium pots, which
emit far-infrared rays for antibacterial and deodorizing effects.
The residual agricultural chemicals in the vegetables are diluted and dropped in
the pot and inner pot containing germanium components to cook safe and
healthy food.
锗石,抗癌活性与免疫作用。有机锗药物之所能震惊医学界,主要是因为其
低毒(微毒或无毒)和对人体具有的抗癌和免疫等作用。最早报道其抗癌活
性是 在 1927 年,报道了其对肝癌、肺癌、胃癌等血管丰富部位的癌症的治
疗作用。锗石的远红外线放射率 92.1%,波长 8-10μm,为人体最适的吸收频
率和波 长,远红外线辐射可深深的侵入人体,吸附人体内的有毒物质和重金
属并分解,达到排毒养颜的作用,此外远红外线可与人体细胞产生共鸣效应,
形成热反应,使微 血管扩张,促进人体血液循环,解除疲劳。
锗石对人体还有有凉血止血,降逆止呕,清火平肝的效力,其原理和另外的含
铁矿物药,如磁石相仿,从中医学角度来讲,接触自然矿物可以补充人体不足
的元素和微量元素,吸收或排泄过剩的元素和微元素,使人体保持一个特有
的正间值。
电炖锅就是锗内胆,所以在韩国这个锅是养生的必备锅具,正是因为锗对人
体可以起到其他的锅具无法具备的优势

Parts & Names

How to Use
Separating Pressure Cover
Hold the handles on both sides of the pressure cover with both hands,
press it down, turn clockwise, and pull it up to remove the cover.
打开压力盖
两手分别握住压力盖的左右，把手向下按压并向打开方向（顺势针
方向）旋转后向上提起以分离压力盖和锅体。

Adding Water
Using the measuring cup which comes with the product, add 600cc of water
for heating
倒入加热用水
用量杯把 600cc 的水倒入锅体的加热板上

Placing Ingredients
Place ingredients in the inner pot or the pot.
(Use the pot with holes according to the menu)
放入食材
把准备好的食材放进内锅或坛子里
（根据菜单决定是否使用带孔坛子）

Placing Pot on Heating Plate

Place the germanium lid and place the ceramic on the heating plate.
放到加热板上
盖上镀内盖后把陶锅放到加热板上

Coupling Pressure Cover

Make sure the yellow sticker on the bottom of the pressure cover comes
to the center, and then place the cover so that the OCOO mark comes to
the front. (Counterclockwise)
盖上压力盖
把压力盖下方的黄色标签对准中央位置，以逆时针方向扣合压力盖
使奥库商标置于正面。

Check Connection
Make sure the OCOO mark is facing front and the pressure valve is
upright
确认扣合状态
确认奥库商标是否朝向正面，压力阀是否歪倒。
Connect Power
Connect the cord to the backside of the product and then connect the
other end to the outlet
("Ting-a-Ling" will be played when the connection is properly made.)
连接电源
把电源线插入到锅体后方的插口并连接到插座上
（电源连接正常时发出“叮铃铃”的声音）

Placing OCOO Cover

Place the ocoo cover, one of the component for preventing burns.
盖上奥库罩
为防止烫伤，请盖上配送的奥库罩。

Select Menu
Press the [Menu] button to select the desired menu. The menu changes
each time you press the [Menu] button. Eash menu has its own basic
cooking time.
(The cooking time can be changed according to user's preference).
选择菜单
按[菜单]键选择您要烹制的料理类型。每按一次[菜单]键依次切换
不同的料理。各菜单都设置有基本烹制时间。
（根据用户的喜好，亦可调整烹制时间）

Cooking Start
Press the [Start] button.
(The message,"Cooking began" is displayed.)
Pressure cover is very hot during cooking. Take full caution.
开始烹制
按[开始]键
（发出“开始烹制料理”的语音提示）
烹制过程中压力盖会发烫，敬请注意。

Cooking Completed
The message comes out after the repeated sound of "ding-dong"
烹制结束
反复“叮咚”提示音后用语音提示烹制结束。

Automatic Keep Warm

The keep warm mode is activated automatically after cooking.
(Except for Boiling Soybeans and Fermenting Soybeans courses)
自动保温
烹制结束后自动切换到自动保温状态。
（清麴酱煮熟、发酵料理除外）
 Removing Residual Pressure
Press the [Cancel] button and make sure the pressure indicator is down
then tilt the pressure valve to remove the remaining pressure.
去除残压
按[取消]键后必须确认浮子阀是否呈下移状态，如不然再掀开压力
阀去除剩余压力。

Separating Pressure Cover

Hold the handles on both sides of the pressure cover, press it down and
turn clockwise and pull it up to remove it from the main unit.
打开压力盖
两手分别握住压力盖的左右把手向下按压并向打开方向（顺时针方
向）旋转后向上提起以分离压力盖和锅体。

Cooking Result
The ceramic is very hot after cooking. Take full cautions.
烹制完成
烹制结束后陶瓷仍会发烫，敬请注意。

Cleaning and Drying

After cooking, remove the cord from the body, discard the water from
the heating plate, and dry the body and pressure with dry cloth.
Clean the packing and ceramic with a soft cloth or sponge and then dry
and store them. If there are foreign substances on the pressure packing or
the place the packing inserted, it can cause leakage of steam and so must
be thoroughly cleaned.
When you dry the product for storage you can eliminate the cause for
trouble or damage and also elongate the life of the product.
洗涤晾干
使用完毕后请拔出电源线，倒掉加热板的加热用水，用干抹布擦拭
锅体和压力盖去除水分。
密封圈和陶瓷内胆用布或海绵清洗干净后晾干保管。
压力密封圈和压力盖密封圈的固定部位沾有异物时会引起泄压，因
此要取出后清洗干净。
擦干并妥善保管本品可减少故障或破损，延长使用寿命。

Black Garlic
It is recommended that you use the rice cooker usual made in Japan when you make.
The way of making which uses a rice cooker is introduced.
Please see the situation of maturing in every two days from that day to completion.
A garlic is taken into pieces.
A rice cooker is covered with a kitchen paper and a garlic is set on it.
It remains as it is for two weeks in the state of keeping warm.
During rice cooker maturing, a lid is closed.
A garlic is taken out from a rice cooker.
At normal temperature, it is made to ripe for one week and completes.
Black Garlic
近年流行的健康食品黑蒜，抗氧化能力是白蒜的十，有促進新陳代謝、增強腸胃功能、提高免疫力、降血糖、
消除體味體臭及防癌等功效。生蒜變成黑蒜後，辛辣的味道會轉化成甜味，可用來燉湯、炒菜、混合橄欖油黑
醋打成醬汁伴沙律，甚至塗抹烘麵包。現成的黑蒜兩粒也賣三十多元，自製則便宜得多，只要跟著以下步驟，
我保證大家一定成功。 食得開心！
材料 - 整粒連皮蒜頭或獨子蒜
工具
電飯煲 小型竹撻 厚身疏孔竹墊 (約 0.5cm 高，家品店茶壺用竹墊最好，小石塊亦可)
做法
1.先在電飯煲底放厚身竹墊，再放上一層蒜頭，蒜頭上又放一張竹撻，竹撻上又放一層蒜頭，直至飯煲滿為止，
開著保溫掣，發酵 14 天至 20 天。
2. 發酵好的蒜頭取出，去衣露出黑色蒜肉，放在陰涼處吹乾一至兩天，便可以放入密封存氣的保鮮袋或容器保
存，慢慢享用。
貼士
1. 蒜頭要揀飽滿、未發芽、外皮帶紫色的，蒜香特別濃。蒜肉飽滿、味道較甜的獨子蒜亦佳，最適合塞在蒜與
蒜之間，切忌用水洗。
2.電飯煲最好選煲蓋可鎖住那種(例如西施煲)，最好放在通風處，發酵過程中切忌打開煲蓋。開蓋後若蒜頭仍
呈栗子色，即未發酵完成，要再繼續發酵。
3.飯煲底層放上厚墊，是避免蒜頭直接觸及高溫的煲底而變焦。每層擺放的蒜頭要平均，避免重疊，讓溫度平
均滲透每顆蒜頭，達至發酵最佳效果。找數日。講高登 :)

泰式肉碎蛋飯 - 試食 Pad Ka Prao Mhoo 二人份量/For two people:

Thai food Pad Ka Prao Mhoo with a fried egg on top. Very tasty and easy to make.

免治豬肉 250 克 - 250g of minced pork 雞蛋 1 只 - 1 egg 小辣椒 7 條 - 7 red chili

紅蔥頭 1 個 - 1 shallot 蒜頭 6 個 - 6 cloves of garlic 聖羅勒葉 30 克 - 30g of holy basil
魚露 1 湯匙 - 1tbsp of fish sauce 糖 1 茶匙 - 1tsp of sugar 青檸半個 - half a lime
蠔油 1 湯匙 - 1tbsp of oyster sauce 甜醬油 1 茶匙 - 1tsp of sweet soy sauce
Chicken Doner Kebab. Nuff Said!
去骨雞上髀 14 塊（連皮）- 14 boneless chicken thighs 孜然粉 1 茶匙 - 1tsp of ground cumin
多香果粉半茶匙 - half tsp of allspice 甜椒粉 1 湯匙 - 1tbsp of paprika
牛至 2 茶匙 - 2tsp of oregano 檸檬黑胡椒混合粉 1 茶匙 - 1tsp of lemon and pepper mix
蒜粉 1 茶匙 - 1tsp of garlic powder 橄欖油 1/4 杯 - 1/4cup of olive oil
番茄 1 個 - 1 tomato 檸檬汁半個 - juice of half a lemon
蒜醬材料 Garlic sauce:
蒜蓉 1 湯匙 - 1tbsp of minced garlic 檸檬汁半個 - juice of half a lemon
乳酪（酸奶）200 毫升 - 200ml of plain yogurt 鹽少許 - salt to taste
韓式泡菜豆腐 Korean Kimchi Simple to make Korean dish, and I'll be talking about one of mens' worst nightmares.
豬肉片 200 克/grams of pork belly slices 泡菜 250 克/grams of Kimchi
豆腐 350 克/grams of tofu 韭菜/蔥 1 條/sprig of green onions or Chinese chives
洋蔥 1 個/onion 韓式辣醬 1 湯匙/tbsp of Korean red chili paste
薑蓉 1 茶匙/tsp of ginger paste 蒜頭 3 粒/cloves of garlic
韓式辣椒片 2 茶匙/tsp of Korean chili flakes 鹽 1 茶匙/tsp of salt
黑胡椒粉 1 茶匙/tsp of black pepper 米酒 1 茶匙/tsp of rice wine
醬油 3 茶匙/tsp of soy sauce 芝麻油 1 茶匙/tsp of sesame oil
芝麻少許/tsp of sesame 糖 1 茶匙/tsp of sugar

發財好市
冬菇 8 隻 - 8 Chinese mushrooms 蠔豉/金蠔 8 隻 - 8 dried oysters
髮菜 1 兩（約 40 克) - 40g of black moss 雞粉 1 茶匙 - 1tsp of chicken powder
生抽 1 湯匙 - 1tbsp of light soy sauce 生粉 1 茶匙 - 1tsp of cornstarch
鹽半茶匙 - half tsp of salt 蠔油 1 湯匙 - 1tbsp of oyster sauce
糖 1 茶匙 - 1tsp of sugar 黑胡椒粉適量 - a pinch of black pepper
蒜頭 12 個 - 12 cloves of garlic 金華火腿 3 片（隨意）- 3 slices of Chinese cured ham (optional)
厚薑塊 4 片 - 4 slices of ginger 紅蔥頭 2 個 - 2 shallots
麻油 1 茶匙 - 1tsp of sesame oil 浸泡冬菇的水（400 毫升) - 400ml of soaked mushroom water
唐生菜 200 克 - 200g of Chinese Lettuce 紹興酒 1 湯匙 - 1tbsp of Chinese cooking wine
老抽半茶匙 - half tsp of dark soy sauce 胡蘿蔔花 - Carrot slices for garnish
薑汁酒:
薑汁 1 湯匙 - 1tbsp ginger juice 紹興酒 2 湯匙 - 2tbsp of Chinese cooking wine
蘿蔔糕 - Turnip Cake The most famous Chinese New Year cake of all
蘿蔔 1 公斤 - 1kg turnip 臘肉半條 - Chinese cured meat 200g 臘腸 1 條 - 1 Chinese sausage
蝦米 2 茶匙 - 2tsp of dried shrimp 冬菇 2 隻 - 2 Chinese mushroom 瑤柱 3 個 - 3 dried scallops
粘米粉 180 克 - 180 g of rice flour 澄粉 20 克 - 20g of wheat starch 水 200 毫升 - 200ml of water
麻油 1 茶匙 - 1tsp of sesame oil 白胡椒粉半茶匙 - half tsp of white pepper 食用油 2 湯匙 - 2tbsp of oil
鹽 1/4 茶匙 - 1/4tsp of salt 黃糖 1 湯匙 - 1tbsp of brown sugar 芝麻適量 - sesame seeds
蔥 1 條 - 1 sprig of spring onion 芫荽適量 - coriander

沙薑雞 - AA 制 Ginger Chicken How to chop chicken Cantonese style https://www.youtube.com/watch?v=Rwvsh...

雞 1 只 - 1 whole chicken 薑 120 克 - 120g of ginger 蔥 2 條 - 2 stalks of green onion
沙薑粉 1 包 - 1 pack of ginger powder 鹽 2 茶匙 - 2tsp of salt 油約 1 湯匙半 - 1tbsp of oil
梅菜扣肉 Hakka Pork Bell
今日做一個超好食嘅客家菜，再講吓呢套神劇。
Probably the most well known Hakka cuisine and probably the best Hong Kong TV drama in recent years.
五花豬腩肉一斤（600 克）- 600g of pork belly 甜梅菜 400 克 - 400g of sweet preserved vegetables
蒜頭 5 個 - 5 cloves of garlic 薑 30 克 - 30g of ginger
糖 1 茶匙 - 1tsp of sugar 紹興酒 1 茶匙 - 1tsp of Chinese cooking wine
生抽 1 茶匙 - 1tsp of light soy sauce 老抽 2 湯匙 - 2tbsp of dark soy sauce
Fried Chicken Happy New Year! Fried Chicken and Mainland Women. Enjoy the day!
雞腿 4 隻 - 4 Chicken legs 芹菜鹽 1 茶匙半 - 1 and a half tsp of celery salt
多香粉 1 茶匙 - 1tsp of ground allspice 牛至 1 茶匙 - 1tsp of oregano
甜椒粉 1 茶匙 - 1tsp of paprika 黑胡椒粉 1 茶匙 - 1tsp of black pepper
中筋麵粉 2 杯 - 2 cups of plain flour 鹽 1 湯匙 - 1tbsp of salt
洋蔥粉 1 茶匙 - 1tsp of onion powder 蒜粉 1 茶匙 - 1tsp of garlic powder
白胡椒粉少量 - Pinch of white pepper
Buttermilk/酪乳:
牛奶 500 毫升 - 500ml of milk 檸檬汁 2 茶匙 - 2tsp of lemon juice
薑蔥桶蠔煲 - Sauteed Oyster with Ginger and Onion One of Hong Kong's famous dishes, served in piping hot pot.
桶蠔 1 罐/bottled fresh oysters around 6-8 oysters 蔥四條/stalks of green onion 洋蔥半個/half an onion
老抽半茶匙/half tsp of dark soy sauce 蒜頭 2 個/cloves of garlic 鹽少許/salt to taste
辣椒 1 條(隨意)/ 1 red chilli (optional) 糖少許/sugar 粟粉適量/cornstarch
紹興酒少許/1 tsp of Chinese cooking wine 蠔油兩湯匙/tbsp of oyster sauce 薑 4 片/slices of ginger
白胡椒粉半茶匙/half tsp of white pepper 水或雞湯半杯/half cup of water or chicken stock

印度烤肉拼盤 Tandoori Mixed Grill

乳酪 Yogurt 300 毫升/ml 茴香粉 Ground Cumin 1 茶匙 tsp 黃薑粉 Turmeric 3 茶匙 tsp
芫荽種子 Coriander Seed 1 湯匙/tbsp 檸檬汁 Juice of Lemon 半個/half 瑪撒拉粉 Garam Masala 3 茶匙/tsp
辣椒粉 Chili Powder 3 茶匙/tsp 鹽 Salt 1 茶匙/tsp 黑胡椒粉 Black Pepper 1 茶匙/tsp
雞腿 Chicken Leg 1 隻 大蝦 Large Prawn 2 隻 羊架 Lamb rack 2 隻
免治羊肉 Minced Lamb 200 克/gram 白魚 White Fish 200 克/gram
紅色粉 Red Colour Powder 半湯匙/half tbsp
陳醋海蜇頭 Jellyfish with Smoked Vinegar
海蜇頭 Jellyfish 300 克/g 紅蔥頭 Shallots 2 粒 蒜頭 Garlic 1 粒/cloves
蔥 Spring Onion 1 條 糖 Sugar 半茶匙/half tsp 香芹或芫荽 Parsley or Coriander 1 棵
麻油 Sesame Oil 1 茶匙/tsp 生抽 Soy Sauce 半茶匙/half tsp 白胡椒粉 White Pepper 少許/to taste
陳醋 Smoked/Mature Vinegar 2 湯匙/tbsp 喼汁 Worcestershire Sauce 半茶匙/tsp

泰式咖喱炒蟹 - Curry Fried Crab Thai Style

肉蟹 Mud Crab 1 公斤/kg 洋蔥 Onion 半個/half 紅椒 Red Bell Pepper 1 個
黃椒 Yellow Bell Pepper 1 個 泰國矮瓜 Thai Aubergines 5 個 紅辣椒仔 Red Chili Pepper 1 條
青辣椒仔 Green Chili Pepper 1 條 青檸 Lime 1 個 薑 Ginger 1 茶匙/tsp
蒜頭 Garlic 5 粒/cloves 糖 Sugar 2 茶匙/tsp 芫荽 Coriander 1 茶匙/tsp
蔥 Spring Onion 2 條/stalks 青檸葉 Lime Leaves 2 塊 九層塔 Basil 1 茶匙/tsp
咖喱粉 Curry Powder 2 湯匙/tbsp 黃薑粉 Turmeric 1 湯匙/tbsp 黑胡椒粉 Black Pepper 少許/to taste
鹽 Salt 2 茶匙/tsp 椰奶 Coconut Milk 150 毫升/ml 魚露 Fish Sauce 少許/to taste
雞蛋 Egg 1 隻 水 Water 少許/a splash of
麻婆豆腐 - Mapo Tofu
免治牛肉 100 克 - 100g of minced beef 軟豆腐 1 包（340 克）- 340g of soft tofu
蔥花適量 - 1 sprig of chopped spring onion 薑蓉 1 茶匙 - 1tsp of ginger paste
蒜蓉 1 茶匙 - 1 tsp of garlic paste 豆豉 1 茶匙 - 1tsp of fermented black beans
榨菜 20 克 - 20g of pickled mustard tuber 花椒粒 1 茶匙 - 1tsp of Sichuan peppercorn
砂糖 1 茶匙 - 1tsp of sugar 鹽少許 - salt to taste
花椒油 1 湯匙 - 1tbsp of peppercorn oil 辣椒油少許 - few drops of chilli oil
黑胡椒粉 1 茶匙 - 1tsp of black pepper 辣豆瓣醬 2 湯匙 - 2tbsp of spicy broad bean paste
麻油 1 茶匙 - 1tsp of sesame oil 老抽 1 茶匙 - 1tsp of dark soy sauce
雞湯 1 杯 - 1 cup of chicken stock 生粉水 - cornstarch solution

越南扎肉 Vietnamese Sausage http://www.youtube.com/watch?v=DHQlCz...

豬柳 Pork Tenderloin 500 克 鹽 Salt 一茶匙 糖 Sugar 一湯匙 魚露 Fish Sauce 一湯匙
鷹粟粉 Cornstarch 一湯匙 薯粉 Tapioca starch 一湯匙 梳打粉 Baking Soda 半茶匙
越式鮮春卷 Vietnamese Fresh Spring Roll
中蝦 Prawns 6 隻 扎肉 Vietnamese sausage 青瓜 Cucumber 半條 Half 生菜 Lettuce 8 塊
九層塔（羅勒）Basil 8 塊 香芹 Parsley 細蔥 Chives 薄荷葉 Mint Leaves
青檸 Lime 半個 Half 蒜頭 Garlic 2 粒 魚露 Fish Sauce 1 湯匙 tbsp
越南米紙 Rice Paper 1 包 pack 米粉 Vermicelli 半包 Half pack
JackyYu 雞油花雕酒釀蒸花蟹 - 新假期
花蟹 2 隻(約共 3 斤) 火腿 50 克 冬菇 3 隻 鹽 1/2 湯匙 葛絲 150 克 蔥花 適量
調味料：酒釀 4 湯匙紹興花雕酒 150 毫升 雞油 60 克 雞粉 1 茶匙 砂糖 1 茶匙 鹽 1 1/4 茶匙 胡椒粉 少許
做法：花蟹洗淨劏好，斬件，瀝乾水弟，火腿洗淨切條，冬菇用水浸軟，洗淨切片，葛絲先浸一晚(至少 6 小
時) 。 調味汁攪勻調好，備用。 蒸碟先放上葛絲，再放上蟹件，蟹身分別放上火腿及冬菇，倒入調味料，水
滾後放入蟹，以大火蒸約 13-15 分鐘，取出灑上葱花即可享用。

冬蔭功 - 再談高登 Tom Yum Goong

蝦 6 隻 - 6 large prawns 泰式檸葉 7 片 - 7 kaffir lime leaves 小辣椒 7 條 - 7 Thai red chillis
香茅 3 條 - 3 stalks of lemongrass 青檸 1 個 - 1 lime 南薑 80 克 - 80g of galangal
草菇 5 個 - 5 straw mushrooms 小番茄 8 個 - 8 cherry tomatoes 芫荽適量 - bunch of coriander
魚露 3 湯匙 - 3tbsp of fish sauce 水 5 杯 - 5 cups of water
椰奶 60 毫升 - 60ml of coconut milk (optional) 泰式辣醬 2 湯匙 - 2tbsp of Nam Prik Pow (Thai chilli paste)
'Tom Yum Kung' (Thai Sour and Spicy Shrimp Soup) (ต ้มยำกุ ้ง) is simply one the most, if not the most, famous Thai
soups. Its delicious spicy taste and its unique fragrance is due to the presence of galangal, lemongrass and kaffir lime
leaves. All of this contributes to the fame of this soup among foreigners visiting Thailand.
Tips
- Add more lemon and peppers if you really like sour and spicy taste.
- If you don't like the taste of coconut water, you don't have to put it. But, in this case, the name of your soup will
change into 'Tom Yum Kung Num Sai' (light soup).
- To simply make the soup more colorful, add some Thai chili paste in it.
材料 / Ingredients
香茅(檸檬草) / Lemon grass x 3 pcs 青檸葉 / kaffir lime leaves x 25 pcs 南薑 / galangal x 2 pcs
紅蔥頭 / shallot x 4 pcs 草菇 / straw mushroom x 4 pcs 指天椒 / chili peppers x 2 pcs
大蝦 / prawns x 6pcs 冬蔭膏 / Tom Yum Paste x 1 pack 魚露 / fish sauce x 1 tbsp 青
檸汁 / lime juice x 1tbsp 泰國矮瓜 / small eggplant aubergine x 4 pcs
英式早餐 Full English Breakfast Fried Egg: https://www.youtube.com/watch?v=qmSC3... 二人份量 (For 2):
波特菇 2 個 - 2 Flat mushrooms 番茄 2 個 - 2 tomatoes 英式豬肉腸 4 條 - 4 Cumberland sausages
茄汁豆 1 罐 - 1 can of baked beans 雞蛋 4 只 - 4 eggs 煙肉 4 片 - 4 slices of bacon
豬血腸 6 塊 - 6 black puddings 麵包 4 塊 - 4 slices of bread

滑蛋豬扒飯 Katsudon
豬排 1 塊/ pork cutlets 洋蔥半個/ half an onion 糖 2 茶匙/ tsp of sugar
雞粉/木魚粉 1 茶匙/ tsp of chicken powder or dashi powder 香芹葉少許/ parsley
蔥少許/ spring onions 紫菜碎少許/ shredded nori 豉油 1 茶匙/ tsp of soy sauce
味醂 1 茶匙/ tsp of mirin 鹽/ salt 黑胡椒粉/ black pepper
粟粉/ cornstarch 蛋 2 隻/ eggs 麵包糠/ panko crumbs