Taji pot food: Taji pot assorted taro rice(ru hua mei juan ta ji guo mei shi ta ji guo shi jin yu tou fan )

Taji pot food: Taji pot assorted taro rice

Introduction:

"I've used the Taji pot for several times. Every time I put my favorite food into the pot, I can quickly get out of the pot as long as I have a good grasp of the time required for the ingredients and the delicious Taji pot food, which is especially economical, healthy and nutritious. You can eat enough vegetables without oil (to suit Asian taste and habit, or add a little oil). For me, who is afraid of greasy and fat, it's really a good tool. Thank you again for giving me this trial opportunity! Today, I made a simple but delicious taro rice with home ingredients. You can directly add enough salt, stir it without any juice, or pour some juice on it. It's the same delicious! Although it is simple, olive oil and Taji pot are simple, healthy and delicious. Here to share with you, to like a friend to do a reference! Introduction to Taji pot: it originated in Morocco, North Africa. Its special feature is that it can make food without water by using the cap of the pointed cap. It's an idea in Morocco, where water is so precious. The improved Taji pot can be roasted directly. It's not just for Chinese cuisine, but also for Asian cuisine! How to use the Taji pot: 1. Put the ingredients into the Taji pot and open fire. Do not add oil (for Asian taste or add a little oil) (the ingredients are stacked in pyramid shape, preferably vegetables at the bottom of the pot and meat on top). 2. After heating with medium heat (gas stove for 5-7 minutes), when it boils, there is water overflowing from the crevice of the Taji pot. After heating for 1-2 minutes, the fire can be turned off. 3. Turn off the fire and steam for 2-3 minutes without removing the lid. 4. Stewed rice in Taji pot can be boiled for about 15 minutes, then stewed for 5-10 minutes. 5. It can be eaten after about 10 minutes. Because of the good heat preservation effect, it can still keep the food hot before eating. Taji pot can really turn hard cooking into more fun. As long as you are well prepared, Taji dish rice becomes very simple. It can save oil, water, gas and time more than ordinary pot! Environmental protection and fashion. It's my favorite cooking utensils, and my other Taji dishes will gradually come out, so my friends can continue to pay attention to Yiru! "

Production steps:

Step 1: ingredients of taro rice in Taji pot.

Step 2: soak Lentinus edodes and cut them into cubes. Wash the Dutch beans. Cut the ham into cubes. Cut the onion into cubes the size of ham. Cut the onion and ginger into cubes.

Step 3: cut the taro and carrot into centimeter cubes.

Step 4: lazymes olive oil.

Step 5: heat the pan, add a little olive oil, then heat the oil slightly, add onion and ginger to stir until fragrant.

Step 6: stir fry the onion.

Step 7: stir fry the mushrooms after the onion is fragrant.

Step 8: stir fry the diced ham.

Step 9: stir fry the carrots.

Step 10: add diced taro and stir fry.

Step 11: stir fry diced taro evenly, add a little Shaojiu and soy sauce, stir fry evenly, and then add washed rice.

Step 12: stir fry the rice evenly, add salt and stir fry evenly.

Step 13: add warm water.

Step 14: turn medium heat to low heat and simmer for 15 minutes, then simmer for about 10 minutes.

Step 15: blanch and cool the peas while waiting.

Step 16: then leave about 10 whole ones and dice the rest.

Step 17: when the rice is cooked, it's delicious.

Step 18: use the whole yardstick, sprinkle dice in the middle, place three peas, cover and simmer for half a minute.

Materials required:

Rice: 300g

Taro: 4 / 1

Ham: 120g

Dutch beans: more than 20

Carrot: half

Purple scallion head: small half

Lentinus edodes: 3-4

Scallion: right amount

Ginger powder: appropriate amount

Salt: about 2.5 teaspoons

Shaojiu: a little

Soy sauce: a little

Sugar: a little

Note: I also mixed the sauce. It tastes more delicious when sprinkled with sauce. See the link of "Orleans fried chicken rice" for the method of mixing sauce. http://home.meishichina.com/recipe-53641.html For the first time, please use the wok to boil for 10 minutes. After that, the pot became stronger and more durable. 2. It can't be used to make tempura, fried food, etc. No dry cooking without food in the pot. 3. The Taji pot is very hot. In order to prevent scalding, do not touch the Taji pot directly after heating or using. If you need to touch, please use the pot handle. At the same time, when using the pot handle, please note that the pot is heavy and easy to slide. 4. When you need to place the pot or cover on the table, please use wooden or bamboo pot mat. 5. In use, if you need to leave, please be sure to put out the fire. 6. Please try not to let children operate alone. 7. There may be a small amount of spills in the gap between the lid, please be careful not to be scalded. 8. Thaw the frozen food before putting it on the fire. 9. Taji pot is the same as casserole. Please don't put it in marble or cool place after heating. 10. Please do not use cold water to cool rapidly, which will cause cracks; when the bottom of the pot is wet, please do not put it on the fire. (easy to crack) 11. Detergent powder and wire will cause cracking or damage, please do not use. 12. Keep dry after cleaning.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ru Hua Mei Juan Ta Ji Guo Mei Shi Ta Ji Guo Shi Jin Yu Tou Fan