Mapo bean curd -- a trial of jesaizhi cooking pot(ma po dou fu jie sai zhi peng guo shi yong )

Mapo bean curd -- a trial of jesaizhi cooking pot

Introduction:

"Cooking can also be automated. I never thought about it before, but after I used this [jiesaizhi cooking pot], I completely accepted it. The appearance of the pot is very beautiful, and a 300 course menu is included with the pot. As long as the ingredients are ready, put the ingredients and seasonings into the pot according to the proportion marked in the book, cover the lid, and press the corresponding cooking key, you can sit and wait for it to be finished. When the dish is ripe, there will be a "didi" sound. At this time, turn over the dishes in the pot slightly, Can be out of the pot, you do not have to smoke the fire has been in front of the stove stir fry. The biggest feature of this pot is zero cooking fume, which is the most important point for our housewives. This pot can automatically adjust the fire size according to the amount of soup in the pot, so as to prevent the overflow of soup. One of the best moves is "automatic juice collection". Even if you are a novice in the kitchen, you can make famous dishes with pure color and first-class appearance. It will control the soup in the pot at the most appropriate stage. You don't have to worry about the paste of the pot, and you don't have to worry about too much leftover soup affecting the taste. This pot has a wide range of applications, can do vegetables, fish, meat, bean products, but also steamed rice, noodles, soup, hot pot, as long as you press the corresponding button, are automatically completed, that is practical and convenient a good helper in the kitchen, I can be lazy now. There are still many functions of this pot. I have to adapt to them. You may as well come back, so that you can cook, surf the Internet and watch TV, just like me

Production steps:

Materials required:

Tofu: 1 piece

Red pepper: right amount

Green pepper: moderate

Salt: 1 teaspoon

Pixian bean paste: 1 tablespoon

Chicken essence: 1 / 2 teaspoon

Sugar: 1 / 2 tbsp each

Ginger powder: 10 ml

Scallion: right amount

Soy sauce: 1 teaspoon

Chinese prickly ash noodles: right amount

Sesame oil: 1 teaspoon

Chili powder: 100ml

Water: moderate

Starch: a little

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu Jie Sai Zhi Peng Guo Shi Yong