Taki-san
By VicentaLakin
It's called a micro-pressure pan in Morocco, North Africa, where it takes only a small amount of moisture to cook, where the steam will spread evenly on the food, where the taste of the food can be maximized and its nutrients can be preserved, and where today we teach you the common food that is simple and that is characteristic of the taji pot
Recipe Recommendations
- salty and fresh
- casserole
- an hour
- ordinary
Steps for Taki-san
1
It's an hour of water soaking in
2
Lay the rice at the bottom of the taji pot
3
It's the best way to pour water
4
One more spoon of edible oil
5
Cover the lid, and the 8-10-minute hotter rice on the oven will be softer, so that the fragrance of rice can be fully released, and of course we can heat it on the stove at home
6
A chicken wings cutter
7
Black pepper
8
Put the ketchup, salt, yellow wine, grab the other side
9
Cut the meat
10
Slice the wide sausage
11
Cut the carrots
12
I'll pour oil into the bowl
13
Salt, raw, yellow wine, then black pepper and white pepper. even
14
We'll burn the mustard blues and broccoli with water. Down
15
Put some salt in it
16
When you're out of the pot, pull it in the ice water
17
Put the carrot in the oil and fire the nutrients in the carrot
18
Put the pre-prepared food and the mushrooms and the mushrooms in order. Okay
19
Add two raw eggs
20
Put the lid on the sauce
21
Another 10 to 15 minutes
22
When we get out of the pot, we'll be finished with the black peppers, Jiang