And the wind and iron

1

Garlic chops, ginger slices

2

Pepper Chess

3

Potato slices

4

Put the water in the salt and oil and put the tarts in the sand

5

Cold water with ginger and a little salt

6

The water's open into the platinum until the opening

7

Casting iron pots with a layer of edible oil, two to three minutes in the middle fire, with garlic in it

8

The garlic platinum is a little choreography, it's fried with a plastic shovel, it's not metal, it hurts, and because of the coating of the pot itself, the dishes don't stick

9

Potato flips to the edge

10

The ginger, garlic, potatoes are flat on the bottom of the pot and the peppers are on top of them

11

Combination of the sauce (loaf, sauce, pepper powder, ginger powder, salt, sugar)

12

I'll put the tarts in the pan, and the juice will be flat on it. Cover, medium fire, 2-3 minutes

13

Let's eat with the pot! The cast iron pot is so hot and good that it's hot and fresh, and the peppers and potatoes are soaking up in soup, and the blends are so delicious, and I feel like I've bought more than two pounds of tarts. Two floors full =. = But it's ripe for hot iron and the inside of the cast iron pan, and two to three minutes in the cast iron pan, and it's too long to be old. Over。

Let me briefly introduce the new member: Name: Staub, Material: Enameled Cast Iron, Diameter: 24cm, Color: Pomegranate Red. What makes this pot so great? Let's put it simply in three aspects: 1. **Superior Material Quality:** Traditional iron pots not only rust easily but also tend to react with acidic ingredients. Enameled cast iron pots add enamel to the cast iron base, which not only makes the pot more beautiful but also solves the series of drawbacks of traditional iron pots, making it safe and non-toxic for the human body. Because the material is heavy, the enameled cast iron pot has fast and uniform heat conduction and excellent insulation. Food can be heated evenly in the pot, and the heavy lid fits tightly with the pot body, with almost no leakage. After reaching a certain heat, the whole pot enters a boiling state, which can be maintained with very low heat. This not only locks in all the nutrition but also releases the umami flavor of the food. In addition, because the pot body is thick and the heat is even, there is no greasy smoke. 2. **Exquisite Design:** The lid surface is concave. When boiling things, it can accelerate the circulation of water vapor in the pot and serve as a timer. Specifically, put some water on the lid surface. When cooking, water vapor condenses on the dots in the lid. When it meets the cold water outside, it condenses and drops faster, accelerating the circulation of water vapor in the pot, making food cook faster while keeping it tender. The timer function is realized this way: when stewing, fill the lid with water. You don't need to look at the clock; when the water on the lid evaporates completely, the food in the pot is basically cooked. Because the lid is heavy and seals well, a qualified cast iron pot can often increase the internal pressure of the pot, raising the boiling point of water slightly above 100 degrees. Under all the careful designs, cooking stewing meat only needs low to medium heat. It saves a lot of natural gas but maintains the power, with full internal strength, having the effect of moving a thousand pounds with four ounces. 3. **Versatility:** Suitable for gas, induction, and ovens. With more home appliances, cooking methods are richer, and one pot can be used for multiple purposes.