I have made it with Taji pot several times. Every time, I put my favorite food into the pot and store it. As long as I master the time required for the ingredients, the delicious Taji pot food will be ready to be served quickly. It is especially economical, healthy and nutritious. Without oil (or add a little oil to better suit Asian tastes and habits), you can eat enough vegetables. It is really a good pot for a person like me who is afraid of getting greasy and getting fat. Thanks again to the Food World for giving me this opportunity to try it out!
Today, I specially used the [Razmes Olive Oil] sent by Gourmet World and the [Taji Pot] I tried out. I randomly used the ingredients at home to make a simple but very delicious [Taji Pot Mixed Taro Rice]. You can add enough salt directly and stir it without adding juice. You can also mix some juice and pour it on it. It's all the same delicious! Although it is simple, olive oil and Taji pot are simple but healthy and delicious. Share it here for everyone to serve as a reference for your favorite friends!
[Introduction to Taji Pot]:
It originated in Morocco, North Africa. What's special about it is that it uses a pointed cap and allows cooking to be made without using water. This is an idea that exists only in Morocco, where water resources are extremely precious. The improved Taji pot can be baked directly. Moreover, the ingredients are not limited to Morocco cuisine. Various foods such as Chinese cuisine or Asian cuisine can be used to cook delicious food!
How to use Taji pot:
1. Put the ingredients into the Taji pot and open fire. No need to add oil (to suit Asian tastes or add a little oil)(the ingredients are piled in a pyramid shape, preferably with vegetables on the bottom of the pot and meat on top).
2. After heating with medium heat (gas stove for 5-7 minutes), after it boils, water will overflow from the gaps in the Taji pot, and then heat for another 1-2 minutes to turn off the heat.
3. After turning off the heat, steam for 2-3 minutes without lifting the cover.
4. If you want to cook rice in Taji pot, cook for about 15 minutes, and simmer for 5-10 minutes after ceasefire.
5. It can be eaten after about 10 minutes, because the insulation effect is very good and the food can still be kept hot until it is eaten.
Taji pots can really turn hard cooking into more fun. Taji paella, as long as it is well prepared, becomes very simple when cooking. It can save more fuel, water, gas and time than ordinary pots! Environmentally friendly and fashionable. It is a pot that I like very much. My other Taji pot delicacies will gradually appear. Friends who like it can continue to pay attention to Yiru!
Taji pot mixed taro rice
By MaceyKrajcik
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- simple
Steps for Taji pot mixed taro rice
1
Taji pot assorted taro rice ingredients.
2
Soak the mushrooms until soft and cut into dices. Remove the shredded peas and wash them. Cut the ham into centimeter-sized dices. Cut the onions into dices the size of ham. Cut the onions and ginger for later use.
3
Cut taro and carrot into centimeter-sized dices.
4
Razmes olive oil.
5
Heat the pan, add a little olive oil, then heat the oil slightly, add the green onion and ginger and stir-fry until fragrant.
6
Add the shallots and stir-fry.
7
After the onion has been fragrant, add the mushrooms and stir-fry.
8
Then add diced ham and stir fry.
9
Add the carrots and stir fry.
10
Add diced taro and stir fry.
11
Stir fry the diced taro evenly, add a little Shaoxing wine and soy sauce, stir fry evenly, add the washed rice.
12
Stir fry until the rice is evenly mixed, add salt and stir well.
13
Add warm water.
14
Bring to the boil over medium heat, turn to low heat and simmer for 15 minutes, cease fire and simmer for about 10 minutes.
15
Blanch the peas in water while waiting and cool them too well.
16
Then leave about 10 whole pieces and dice the rest.
17
When the rice is cooked, it smells good when it starts.
18
Use the entire edge, sprinkle in the middle, place three peas, and cover and simmer for half a minute.Taji pot mixed taro rice Make Tips
I also mixed the sauce, which makes it more delicious when sprinkled with it. See the link to [Orleans Fried Chicken Rice] for the sauce mixing method. http://home.meishichina.com/recipe-53641.html Taji Pot--Orléans Pan-Fried Chicken Rice Yiru's Heart: 1. For the first time, since Taji Pot has water absorption and is similar to a casserole, when using it for the first time, please use slow fire to boil the rice washing water, etc., and the boiling time lasts for 10 minutes. After that, the pot became stronger and more durable. 2. It cannot be used for frying purposes such as making tempura and fried foods. Dry cooking without food is prohibited. 3. The Taji pot is very hot. To prevent burns, do not directly touch the Taji pot after heating or using it. If you need to touch it, use a pan gripper. At the same time, when using the pan gripper, please note that the pan is heavy and slippery. 4. When placing the pot or lid on the table, please use a wooden or bamboo pot mat. 5. During use, if you need to leave, please be sure to put out the fire. 6. Please pay attention to avoid letting children operate alone. 7. There may be a small amount of spillage between the gaps in the lid. Please be careful not to get burned. 8. Frozen food must be thawed before placing it on fire. 9. Taji pot is the same as casserole. Please do not place it directly on marble or in a cold place after heating. 10. Please do not use cold water to cool quickly, which may cause cracks; when the bottom of the pot is wet, do not place it on the fire. (Easy to break) 11. Decontamination powder and metal wire may cause rupture or damage. Do not use it. 12. Please store it dry after cleaning.