Application Guide

Grilled Eggplant
With Minced Meat
Directions
Ingredients
· 1 long eggplant
· 300g minced meat
· Salt amount
· 1 tbs of chicken essence
· 1 green onion
· 1 piece of ginger
· Thirteen incense 1 spoon
· 1 egg
· 3 tbs
· 1 scoop
· Salad oil
· 1 garlic
· Sesame oil
59 60
1. Add minced onion, ginger, sesame oil,
chicken essence, salt, soy sauce, thirteen
spices, oil consumption, salad oil and an
egg in the minced meat, stir in a clockwise
direction, marinate and taste for use.
2. Remove the roots of the eggplant into
two parts, put it in the pot, set the tem-
perature to 390°F, and the cooking time to
15 mins.
3. Garlic chopped flat and chopped into a
bowl, add soy sauce, sesame oil, a little
salt, stir well and set aside.
4. Stir-fried minced meat and set aside.
5. Cut the roasted eggplant with a sharp
knife in the middle, and use chopsticks to
widen the gap, add the fried minced meat,
drizzle the adjusted garlic juice, put it
back into the pot again, and continue
cooking for 5 mins.
Teriyaki Marinated
Chicken Breast
Directions
Ingredients
· 6 ounces boneless chicken breast
· 1/2 cup of mirin (Japanese cooking liquor)
· 1 tbs lemon juice
· 1/4 cup granulated sugar
· 1/4 glass of orange juice
· 1/4 tsp ground ginger
· 1/4 tsp crushed red pepper
· 1 clove minced garlic
· 1 tsp grated black pepper
· 2 tbs coarse salt
· 2 tbs olive oil
1. Mix all the marinade ingredients, put
them in the pot and cook until cooked.
2. Reduce the heat and reduce the liquid,
then let it cool.
3. After cooling, pour 3/4 of the liquid into
a sealed bag and put the chicken in.
4. Refrigerate for at least 30 mins to 2
hours to save the remaining liquid.
5. Remove the chicken from the bag and
drain excess liquid.
6. Put the chicken into the pot, select
Roast on the menu, set the temperature to
360°F, and set the time to 10 mins.
7. Take out the chicken after cooking,
brush the remaining marinade evenly on
the chicken.