Ingredients

    • 4 halved asparagus spears, bottom trimmed

    • 5 halved baby corns

    • 5 pieces of dried shiitake mushrooms

    • 10 cherry tomatoes

    • 7 pieces of halved mushroom

    • Half of a red onion in thick shreds

    • A summer squash cut into thick slices

    • A zucchini cut into thick slices

    • A pinch of assorted Italian spices

    • White wine 4 tsp

    • Sea sale, black pepper, extra virgin olive oil to taste

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    • 蘆筍對切 4 支

    • 玉米筍對切 5 支

    • 香菇 5 朶

    • 小番茄 10 顆

    • 蘑菇對切 7 顆

    • 紅洋蔥切粗絲半顆

    • 黃櫛瓜切粗圓片 1 條

    • 綠櫛瓜切粗圓片 1 條

    • 意大利綜合香料 1 撮

    • 白葡萄酒 20 ml

    • 海鹽, 黑胡椒, 初榨橄欖油適量


Instructions

1. Shredded onion is placed at the bottom of the waterless pot as the base padding, then place the following materials in order: mushroom, cherry tomato, baby corn, squash/zucchini, asparagus, and shiitake. Spray Italian spices and white wine as you put the materials in.
2. Select COOK mode to "Level 4", and cover with the metal lid.
3. Set the timer at 10 minutes.
4. Season with salt, pepper, and olive oil right before dishing and serving.
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1. 將洋蔥絲放進湯鍋最底層,再依序放上蘑菇,小番茄,玉米筍,櫛瓜,蘆筍,以及香菇,堆疊時邊撒上義大利香料,白葡萄酒。
2. 選擇 COOK 模式第4段火力,並蓋上金屬鍋蓋。
3. 時間設定10分鐘。
4. 起鍋前拌入調味料 (海鹽, 黑胡椒, 初榨橄欖油適量),即可上桌。