The Y88 uses a three-step cleaning process to ensure that all remaining food is washed away and that the machine is thoroughly sterilised for future use. This eliminates the struggle that consumers often face with other blenders when trying to clean hard-to-reach spaces near the blade. Overall, the Y88’s duel functionality, paired with the automatic wash cycle, adds to the ease and speed of healthy meal preparation.
Equipped with a DC motor, the Y88 is especially hard-wearing and can quickly transform even the toughest ingredients. The powerful motor and unique design of the appliance, ensures that no food can escape the fast-rotating blades, making extra-fine flours and homemade tapenade achievable.
The Y88 can also be used to make soy milk quickly and efficiently, while preserving the fibre and nutrients from the soybean. The blender can be set to soak soybeans overnight, before rinsing and blending the beans, creating a warm milk the following morning.
For parents, early-risers, or people longing for some peace and quiet, this blender provides an additional advantage. The Y88 uses Joyoung’s patented noise-reduction technology and a flexible, automatic levelling suspension system, ensures noise produced by the machine stays below 75db. Unlike other blenders, the Y88 keeps noise levels to a minimum.
A. Gluten-free walnut, peanut and date smoothie
- Roasted walnuts (20g)
- Roasted peanuts (30g)
- Dates (20g)
- Place the nuts into the oven and roast for 12 minutes at 180°C
- Once roasted, add all the ingredients into the blender
- Press the ‘Nut Smoothie’ button and choose ‘400 ml’ capacity
B. Borscht soup
- Cabbage (500g)
- Tomato (350g)
- Carrot (30g)
- Celery (180g)
- Potato (60g)
- Place all of the ingredients into the blending cup and cover tightly. Select the ‘Making Porridge’ button and choose ‘1,000 ml’ capacity
- Push the ‘Turn on/Turn off’ button and wait for the blender to finish
C. Crucian carp soup
Crucian carp soup is renowned in China due to its unique taste and nutritional content. It contains protein, fat, calcium, phosphorus, iron and other minerals.
- Cabbage (200g)
- Garlic (2 cloves)
- Ginger (2 inches)
- A pinch of salt
- 1 onion
- Remove the fish scales and wash the fish, draining any excess water thoroughly. Cut off the fish head and tail and discard
- Heat up oil in a wok. Stir-fry the sliced ginger and sliced onion briefly. Then, add the fish and fry until it turns yellow
- Place all the ingredients into the blender and cover tightly
- Select the ‘Fish Soup’ button and then push ‘Turn on/Turn off’. Wait for the blender to automatically stop
Tip: Strain the soup through a piece of gauze or sieve before serving to avoid bones.
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