When traveling abroad, the most difficult thing to eat is the diet. The foreign food tastes good and can be tasted. I can't stand anyone who eats every day. However, this time I went to Morocco and had different feelings.
Morocco is an Arab country in North Africa. It believes in Islam and has a relatively simple diet. Before the departure, it is fully prepared for thought, bringing mustard, hot sauce and some bagged side dishes for emergency use. I would have thought that it was attracted to the “Taji Pot” that everyone in the country loved in two days. In the days of Morocco, I ate it almost every day, and I was fascinated by it.
The Taji pot was originally a dish for cooking vegetables. It was the same way in the hand of the uncle. The lid was like a tall pointed hat. This utensil can make the dishes taste good. Now it is cooked with this utensil. The name of the dish, such as boiled chicken, beef, sheep or seafood, is called chicken Taji pot, etc., that is, the Moroccan spices and meat are put into the dish for a few hours, and then a cake similar to Xinjiang is used. Eat, hot, fragrant, a pan of delicious.
It is said that a long time ago, a young man named Alibaba rode a camel in the Sahara Desert and found that there were water drops falling from the top of the head when he was wearing a high hat. Alibaba was suffocating the water droplets under the sun, and later remembered that It’s not the water that falls from the sky, it’s your own sweat. Alibaba’s movements take off the hat and cover it on the cooking pot. It’s cooked without using much water, and it’s better because the moisture of the food doesn’t evaporate. Instead, they gathered at the top of the hat and then fell back into the food, and the Taji pot was invented.
In fact, the principle of Taji pot is very simple. The earliest Taji pots are clay pots. The lids are completely non-porous. There is a certain gap between the lid and the pot body to ensure ventilation and reduce moisture loss. Breathable and impervious is the heart of the Taji pot dishes. The shape of the triangular cone makes the steam circulation rise. Therefore, it is not necessary to add a lot of water during the cooking process. The water vapor is evenly dripped on the ingredients to keep the food to the maximum extent. Original and nutritious.
Personally think that this Taji pot is the gospel of lazy people. It doesn't have to be superb cooking techniques. It's good to put a brain in the pot, so I don't have to bring back one. I want to come back and look at the Internet to know. Originally sold online, although the style and material of Morocco are different, the principle is the same, you can still look at the crafts.
Nowadays, the materials of Taji pot are various, such as clay, cast iron, glass, etc., some pay more attention to performance, and the dishes are more mixed. It is cooked according to the preferences of the consumers. It is loved by Moroccans. The cuisine.
This kind of cake is also a favorite of Moroccans. It has a variety of flavors. It is always indispensable on the table of every meal. It is delicious to eat with soup and soup. I used it to squeeze the mustard and it is delicious, even if it is cold. Also good, as a staple food is very convenient to fight hungry.
here are also many barbecue-style snacks in Morocco, such as roast beef sausage, grilled seafood, and oven-baked chicken.
Vegetable salads are generally the first dish of every meal.
