Application Guide

Orange Glazed
Chicken Wings
Directions
Ingredients
· 12 chicken wings
· 1 cup orange marmalade
· 1 tbs seasoned rice wine vinegar
· 1 tbs chili sauce
· 2 tbs low-sodium soybean paste
· 2 tbs seafood sauce
· Black and white sesame
· 1 tbs raw sugar
· 1 tbs coarse salt
· 1 tbs lemon pepper
· 1 tbs dark paprika
· 1 tbs minced onion
· 1 tbs minced garlic
· 1 tsp chili
· 1 tsp smoked paprika
· 1 tsp cumin powder
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1. Mix all dry seasoning ingredients into a
bowl, add chicken wings and knead
evenly.
2. Put the chicken wings in the pot, select
Roast on the menu, set the temperature to
360°F, and set the time to 15 mins.
3. Mix the jam, rice wine vinegar, chili
sauce, and soy sauce for about 5 mins, mix
them well.
4. Put the cooked chicken wings in the hot
sauce, spread evenly, put on a plate,
sprinkle with sesame seeds.
Foiegras
Directions
Ingredients
· 28.2oz rams of foie gras
· 3.5oz rams of black fungus
· Tricholoma matsutake 7oz
· 1.8oz rams red garlic
· 7oz cream
· 1.8oz butter
· Appropriate amount of salt,
sugar and pepper
1. Rinse the foie gras and remove the
blood vessels in the liver, marinate with
salt, sugar and pepper for 3 hours.
2. Put the foie gras in the pan, select Roast
on the menu, set the temperature to
390°F, set the time to 5 mins, take out to
cool, and then spread the black fungus
flakes.
3. Wrap matsutake mushrooms in tin foil
and put in the pot, adjust the temperature
to 360°F and continue cooking for 5 mins.
4. Add garlic and butter to the cream, put
it in the pan and continue cooking for 15
mins after taking it out, use a crusher to
make foam and match it with the prepared
foie gras.