Enamel Cast Iron Pot-japanese Style Iron Plate Razor Clams
1.
Grilled garlic, sliced ginger
2.
Green pepper shredded
3.
Potato slices
4.
Put the water in salt and oil, put the razor clams in to spit sand
5.
Boil cold water with ginger slices and a pinch of salt
6.
Open the water into the razor clams and cook until the opening
7.
Spread a layer of cooking oil on a cast iron pan, cook in the air for 2-3 minutes, add garlic cloves, and keep it on medium-low heat.
8.
After the garlic is slightly charred on the side of the pan, put in potato slices and stir-fry with a plastic spatula. Metal can not be used, which will damage the pan. Also, due to the coating of the pan itself, the vegetables will not stick to the pan.
9.
Stir the potatoes until the sides are slightly transparent
10.
Lay the ginger, garlic, and potatoes on the bottom of the pan, and spread the green peppers on top of them
11.
Seasoning sauce (mirin, soy sauce, pepper, ginger powder, salt, sugar) and mix thoroughly
12.
Place the razor clams one by one in the pan, and pour the sauce evenly on top, cover, cover, medium and low heat, 2-3 minutes
13.
Just serve the pot to the table! The cast iron pot has good heat preservation performance. The dishes are warm after a meal. The razor clams are tender and delicious. The green peppers and potatoes are also soaked in the soup. The bibimbap with the side dishes is also super delicious. I personally feel that I bought more than 2 kg of razor clams. . . It's more than two layers =. = But for the sake of blanching and the inner circulation function of the cast iron pan, it is still cooked, and the time in the cast iron pan for 2-3 minutes is just right. If it is too long, it will get old. the above.
Tips:
Briefly introduce the new member, surname: staub, attributes: enamel cast iron, body circumference: 24cm, skin color: garnet red.
What's so good about this pot? Simply speaking from the following three aspects:
1. Excellent texture
Traditional iron pans are not only easy to rust, but also easy to react with acidic ingredients. Enameled cast iron pans are enamel on the basis of cast iron, which not only makes the body more beautiful and beautiful, but also solves a series of shortcomings of traditional iron pans. The human body is safe, non-toxic and harmless.
Due to the heavy material, the enamel cast iron pot has fast and uniform thermal conductivity and excellent heat preservation performance. The food can be evenly heated in the pot, and the lid is heavy enough, and the pot body is dense and intact, with almost no leakage. After it is heated to a certain level, the whole pot enters a boiling state, which can be maintained with a small amount of firepower. In this way, not only all nutrition is locked, but also all the umami flavor of the food itself is released.
In addition, because the pot is thick and the heat is average, there is no oily smoke.
2. Exquisite design:
The surface of the lid of the pot is concave, which can increase the water vapor circulation and timing in the pot when cooking. Specifically, put some water on the surface of the lid. When cooking, the water vapor in the pot will condense on the nails in the lid. When the temperature of the water outside the lid is low, it can condense and drip more quickly, increasing the water. The circulation of steam in the pot makes the food cooked faster while keeping it fresh and tender.
The function of timing is realized as follows: When stewing something, fill the lid with water, without looking at the clock, and see that all the water on the lid evaporates, and the food in the basic pot is cooked.
Because of the thick lid and good airtightness, a qualified cast iron pot can often increase the pressure in the pot and increase the boiling point of water, exceeding 100 degrees. Under various meticulous designs, cooking stew meat only needs low to medium heat, saving a lot of natural gas, but the skill is undiminished, the internal strength is full, and it means four or two.
Three, gas, induction cooker, oven multi-dwelling
With more and more household appliances, cooking methods are becoming more and more abundant, one pot is multipurpose
