[assorted Shrimp Taji Pot Rice] Simple and Nutritious One Pot
1.
Assorted Shrimp Taji Pot Rice Ingredients.
2.
Carrots are cut into flower-shaped slices, mushrooms are taken out and cut into slices, and broccoli is cut into small flowers and cleaned.
3.
Cut the leftover carrots from the cut flowers into small carrots, cut the shallots into carrot-sized small dices, cut the remaining mushroom roots into small dices, and peel off the broccoli stalks and cut into small dices.
4.
Shrimp use a toothpick to pick off the shrimp glands, shrimp intestines and shrimp sacs on the head of the shrimp, and clean them.
5.
Clean the taji pot and wipe it dry. Put a small heat on the fire. When the pot is hot, add a little olive oil, add carrot blossoms and stir fry.
6.
Stir-fry the carrots and put them in the pan for later use, then add sliced mushrooms and stir-fry.
7.
Stir-fry the mushroom slices and set aside. Put a little oil in the pan, add the onion and stir-fry in the oil.
8.
Stir-fry the scented carrots and stir-fry.
9.
Then add salt and washed rice and stir fry.
10.
Stir-fry the rice until the skin becomes transparent, and then smooth the rice.
11.
Put in boiling water.
12.
Then put the carrot slices, mushroom slices and shrimp on top in sequence. Cover the lid and simmer for 5 minutes, then stop the heat, and simmer for 5 minutes.
13.
While waiting, blanch the broccoli with cold water and remove it to dry.
14.
Then use a small bowl to align the ingredients.
15.
When the Taji pot rice is ready, remove the lid and place the broccoli (if you don't like it cold, you can cover the lid for another minute or so and the broccoli will be hot.
16.
Put the sauce in a small bowl in the wok, cook until bubbling and stop the fire, and pour it on the top dish.
Tips:
Yiru's heartfelt words:
1. The oyster sauce contains gorgon powder, so it is thin and thick without thickening.
2. Adjust the sauce to your liking, just to pour the vegetables on it delicious.
3. For the first use of the Taji pot, be sure to boil it with Taomi water on a low heat for maintenance.
4. Taji pots are maintained in the same way as casseroles. Don't put hot pots on cold marbles to damage them.
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