Hotcook

This dish is made with Hot Cook's specialty, waterless cooking. No water is used. This is a hot dish that will make you feel like eating at a restaurant in Chinatown. No matter how many times you make it, you will never get tired of it!

The shrimp will be plump and juicy. The sweet and spicy shrimp chili sauce is also excellent. It is great that one of the most popular Chinese dishes, shrimp chili, can be made so easily and automatically. Since it can be made in a short time, it is recommended to cook it when you want to make more than one dish in Hot Cook.

The great thing about Hot Cook's Bagna Cauda Sauce is that the delicious sauce can be easily made with either milk or fresh cream. The milk-based bagna cauda sauce is lighter than the cream-based sauce. However, the anchovies and garlic give it a strong flavor, and the sauce is perfectly thick.

The amount of water used for steaming is only 3 tablespoons per 500 grams of vegetables. The rest of the vegetables are steamed to perfection, coming only from their natural moisture. This is a vegetable dish with wonderful sweetness! I was able to enjoy the taste of each vegetable.

I tried making ratatouille one more time, using different ingredients and quantities from the last time I made it. The previous recipe was delicious enough, but this time it is even better, with much more depth of flavor, and I was able to enjoy a lot of vegetables! This recipe is also good with wine and bread. This one-dish alone is enough to fill you up!

Since making Mapo Tofu in the Hot Cook for the first time last spring, I've gone through a lot of trial and error, trying to make it taste good! This time, I've finally come up with a dish that I'm satisfied with, so I'm releasing the recipe. I'm very confident that this is as good as the Mapo Tofu you get at restaurants or take-out!

I cooked the filling of an omelet, demiglace rice, using the demiglace sauce that I made with Hot Cook and froze beforehand. It upgrades the taste of the finished omelet! The demiglace rice is delicious as is, but this time I made a fluffy and moist omelet in a regular frying pan and served it on the cooked demiglace rice.

This is a delicious beef stew that makes full use of the umami flavor of the ingredients and is superior to anything you can find in a restaurant. I cooked this beef stew using the homemade Demiglace Sauce that I also made in the Hot Cook. This is a dish that makes you feel like eating at a luxurious restaurant. I'm so glad I can enjoy this kind of taste at home so easily!