Enamel cast iron pot: razor clam with wind iron plate(fa lang zhu tie guo he feng tie ban cheng zi )

Enamel cast iron pot: razor clam with wind iron plate

Introduction:

"In the light of my birthday, I received a good pot (thank you very much for your patronage, I bowed) - shuangliren's enamel cast iron pot. This pot has been in the kitchen for a long time. It's called the second step in the kitchen. In translation, if you've got rid of the vulgar taste of filling your stomach and the cooking attitude of doing everything at once, you can get into an enamel cast iron pot, which is your ID card to enter the culinary palace. All right.. In fact, many people think this pot is expensive and delicate. It's a hypocritical endorsement. But after using it, I found that there are many wonderful things. So here's the first round of Guo Xiaohong, the razor clam with wind iron plate

Production steps:

Step 1: Grill garlic and slice ginger

Step 2: shred green pepper

Step 3: slice potatoes

Step 4: put water in salt and oil, put razor clam in to spit sand

Step 5: bring ginger slices and a little salt to a boil in cold water

Step 6: bring the water to a boil and add the razor clam to the opening

Step 7: spread a layer of edible oil on the cast iron pan, and cook it in the air for 2-3 minutes over medium low heat. Then put in the garlic cloves and keep the medium low heat

Step 8: after the garlic is slightly scorched on the other side of the pot, put in potato chips and stir fry them with a plastic shovel. You can't use metal ones to hurt the pot, and because of the coating of the pot itself, the dishes won't stick to the pot

Step 9: stir fry the potatoes until the edge is slightly transparent

Step 10: lay ginger, garlic and potatoes at the bottom of the pot, and spread shredded green pepper on them

Step 11: mix seasoning sauce (Weilin, soy sauce, pepper, ginger powder, salt and sugar) well

Step 12: flatten the razor clams one by one in the pot, pour the juice evenly on the top, cover, low heat, 2-3 minutes

Step 13: just serve in a pot! The cast iron pot has good heat preservation. After a meal, the dishes are warm. The razor clams are tender and delicious. The green peppers and potatoes are soaked in the soup. The side dishes are also delicious. I feel that I have bought more than 2 kg of razor clams... More than two layers of code =. =However, for the sake of blanching and the internal circulation function of the cast iron pot, it's still ripe, and 2-3 minutes in the cast iron pot is just the right time, too long will be old. above.

Materials required:

Razor clam: 2 kg

Potatoes: 1

Green pepper: 1

Garlic: 3

Ginger slices: some

Weilin: 1 teaspoon

Japanese soy sauce: 2 teaspoons

Pepper: some

Ginger powder: some problems

Sugar: 1 / 2 tsp

Salt: one spoonful in total

Note: briefly introduce the new member, surname: Staub, property: enamel cast iron, body circumference: 24cm, skin color: garnet red. What's good about this pot? Simple from the following three aspects: first, excellent texture, traditional iron pot is not only easy to rust, but also easy to react with acidic food materials, enamel cast iron pot on the basis of cast iron, adding enamel, not only makes the pot more beautiful, but also solves a series of shortcomings of traditional iron pot, safe to human body, non-toxic and harmless. Due to the heavy material, enamel cast iron pot has fast and uniform heat conduction ability and excellent heat preservation performance. The food can be heated evenly in the pot. At the same time, the pot cover is heavy enough, and the pot body is dense and intact, with almost no leakage. Heat to a certain extent, the whole pot into boiling state, with a small firepower can maintain this state. In this way, not only the nutrition is locked up, but also the taste of the food is released. In addition, due to the thick pot body, average heat, so there is no lampblack. 2、 Ingenious design: the surface of the cover of the pot is concave. When cooking, it can speed up the steam circulation and timing in the pot. To be specific, put some water on the surface of the lid. When cooking, the steam in the pot condenses on the nail point in the lid. When the water temperature outside the lid is low, it can condense and drip more quickly, and increase the circulation of the steam in the pot, so that the food can be cooked faster and keep fresh at the same time. The function of timing is realized in this way: when stewing, fill the lid with water without looking at the clock. When you see that all the water on the lid has evaporated, the food in the basic pot will be cooked. Because the pot cover is heavy and airtight, a qualified cast iron pot can make the air pressure in the pot larger, and the boiling point of water higher than 100 degrees. With all kinds of careful design, cooking and stewing only needs low to medium heat, which saves a lot of natural gas, but the skill is not reduced, and the internal force is full, which means that it is worth four or two kilos. 3、 Gas, induction cooker, oven more habitat, with more and more household appliances, cooking methods are more and more rich, one pot multi-purpose

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Fa Lang Zhu Tie Guo He Feng Tie Ban Cheng Zi