I'll have a nice shrimp taji

The Tajik pot originated in Morocco, North Africa. In particular, it uses caps that are sharp, but can be prepared without water. This is an innovation in Morocco, where water resources are so precious. The improved Tajik pot can be baked directly. And food is not limited to Moroccan food, and all kinds of food, such as Chinese or Asian food, can be used to cook delicious food

Recipe Recommendations

rice
carrots half a
mushroom 4 flowers
broccoli 120 grams
onion half a
water
Li Kum Kee soy sauce a spoonful
Li Kum Kee oyster sauce a spoonful
chicken soup 2 tablespoons
sugar 2 grams
salt 5 grams左右

slightly spicy
burn
ten minutes
simple

Steps for I'll have a nice shrimp taji

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Carrots are cut into flowers, mushrooms are taken out and sliced, orchids are cut into small ones。

Cut the remaining carrots into carrots, onions into carrot sizes, mushrooms into roots and broccoli to skin。

Shrimps pick out shrimp glands, shrimp intestines and shrimp scrotums on the back of the shrimp and wash them clean。

The taji pot was cleaned and dried, the little fire was on the fire, the pot was hot for a little bit of olive oil, and the carrots were turned on first。

When the carrots are ready, the mushrooms are ready。

The mushroom chopsticks are made out of the pot, with a little bit of oil in the pot and a little heat in the onion。

When it smells, it's in the carrots。

Then put salt in it and washed rice out。

Some of the rice is made transparent, and the rice is scraped。

Put it in the water。

The carrots, mushrooms and shrimp are then placed on top. Five minutes, five minutes。

When waiting, the broccoli is dried up after the cold。

Then we'll use a bowl to match the material。

Tangiers are ready to cook and put the lid on the broccoli。

The frying pan will be put in a small bowl of juice, and it will burn until a bubbling ceasefire is established, and it will go on top of it。