【taji Pot】——roasted Wing Roots with Hazel Mushroom and Potato
1.
Soak the hazel mushrooms in warm water and wash them.
2.
Wash the wing roots and set aside.
3.
Cut the onion and garlic and set aside.
4.
Peel the potatoes, wash and cut into pieces.
5.
Pour a little oil into the wok, add chopped green onion and garlic and stir fry.
6.
Pour in the wing roots and stir fry, add 2 spoons of light soy sauce, 1 spoon of sugar, 1 spoon of oyster sauce, 1 spoon of pepper, a little MSG, add a little water, and set aside after boiling.
7.
Brush a little oil in the taji pot, add hazel mushrooms and potatoes to the bottom.
8.
Put the wing roots on top, pour the soup, add chopped pepper to enhance the flavor.
9.
Cover the lid and cook for about 5 minutes. Water will overflow. Turn off the heat and simmer for ten minutes. You can enjoy it.
10.
I just opened the lid and it looks pretty good.
11.
Clamp a wing root, ready to start! ~
12.
One was inattentive, and several wing roots were missing. . . It's all in my husband's belly!
Tips:
1. Because the Taji pot is water-absorbing, when using it for the first time, please use a slow fire to boil the rice water, etc., and the boiling time lasts for 10 minutes. After that, the pot became stronger and more durable.
2. It cannot be used in induction cookers, microwave ovens, dishwasher dryers, ovens, etc.
3. Taji pan will be very hot after heating. To prevent scalding, please do not touch the Taji pan directly after heating or after use. For contact, please use the pot gripper. At the same time, when using the pot gripper, please pay attention that the pot is heavy and slippery.
4. Put the ingredients in the Taji pot and turn on the fire. No need to add oil (for more Asian taste, or add a little oil) (the ingredients are piled in a pyramid shape, preferably vegetables on the bottom of the pot, and meat on top)
Environmental protection and fashion: The unique design of the Taji pot is more fuel-efficient, water-saving, gas-saving and time-saving than ordinary pots!
