[Taji recipe] mushroom and gluten pot recipe-Chinese Food-best chinese food recipes-cooking food

[Taji recipe] mushroom and gluten pot

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Tagine is also called micro pressure cooker. High cap is its obvious feature. The earliest Tajik pots were made of clay. Because of its impermeable air and conical shape, the steam circulation increased. Therefore, the water loss was minimized. In the process of cooking, only a little water is needed, and the water vapor drops evenly on the food materials, which can maintain the original taste and nutrition of the food to the greatest extent.

Cooking ingredients

gluten:about 10

mushroom:several

vegetable heart:several

Cooking Steps

Step1:Prepare materials. Wash. Put a cross knife on the mushroom. Set aside.

Step2:One cut of gluten, two cut

Step3:Soak it in warm water. Soften it. Drain the water.

Step4:Heat the pot with a little oil. Add ginger slice

Step5:Add mushrooms. Stir firs

Step6:Pour in the gluten. Stir fry for a few times. Add oyster sauce. Fresh in June. Sugar

Step7:Add vegetables at las

Step8:Cover the pot. Cook for a whil

Step9:Finally, fill the basin. Use the Taji pot to make it. The green vegetables will not turn yellow. The water will not run off. They are nutritious and delicious.