if you want to taste the casserole stew, you need the right time, the right place and the right people. Why do you say that? First of all, if you want to make stews delicious, cooking utensils are very important, which is the first condition. Casserole can make the ingredients receive heat evenly in the pot and make the food more delicious, especially for stew, which is incomparable to other utensils. When I was a child in the countryside, every time there was a red and white incident, the cauldron dishes I ate were particularly delicious. I don't know why. Later, I finally understood that the smell of firewood and pot-stewed cauldron dishes is the smell that gas and fire at home can never stew. It's like a kebab that you eat after a barbecue. Although you only put a little salt and cumin powder, you can't make it at home. This is the difference. So this is the key factor to make stew delicious. Of course, it is impossible to use firewood at home. Casserole is better than iron pot, and the stewed ingredients are more delicious.

You can also make a delicious casserole stew at home, which is simple and convenient, and there are many kinds of dishes.

Let me share my methods of making casserole stew, hoping to help you!

Preparing materials

There are many kinds of home-cooked dishes for casserole stew. You can use your favorite dishes instead of

breaking leaves of Chinese cabbage, cleaning them and putting them on the bottom of the casserole.

Washing kelp and mushrooms, draining water and putting them in the casserole.

Soaking fungus with warm water, After soaking, put it in a casserole

cut tofu and peeled potatoes into pieces

or add fried meatballs, tofu skin and dried shredded tofu

Put a proper amount of oil in the pot, add ginger slices, onion slices and bean paste after the oil is heated, stir-fry red oil, stir-fry the aroma, turn off the heat and pour it into the casserole

stew

Pour a proper amount into the casserole. If the water doesn't pass the dishes

add appropriate amount of soy sauce, soy sauce, vinegar, chicken essence and salt

cover it after the fire is boiled, and simmer for about 15 minutes on low heat

A delicious casserole stew is ready

If you encounter any problems or different methods in the production process, please leave a message in the comment area for discussion!

casserole stew is relatively simple, and there are no technical requirements. According to personal taste, it can be made light or spicy. I am from Sichuan, and I prefer spicy food.

let me talk about how to cook spicy food first. Prepare the ingredients first, tofu, lotus root, bean skin, Pixian bean paste, a handful of dried peppers, a spoonful of pepper oil, kelp silk or kelp knots, tofu milk, sesame sauce and hot pot powder. Add a little peanut oil to the wok first, then add ginger, garlic and dried peppers when the wok is hot, and then pour in the bean paste on low heat to saute until fragrant, and stir-fry the bean paste to color. Add dried Zanthoxylum bungeanum, add water, and add broth if there is one. Boil the fire and add a little lard. Pour the boiled soup into the casserole. Put all the cut materials into the pot, and put the cooking-resistant dishes first. Finally, add a little pepper oil and salt chicken essence, sesame sauce and bean curd and mix well. Wait until the leafy vegetables are almost cooked.

if it is light, the ingredients are: cabbage, tofu, potatoes, pork belly, ginger, onion, cooking oil and soy sauce. Shred ginger and cut onion into chopped green onion. When the wok is hot, pour in cooking oil. When the oil is hot, pour in shredded ginger, chopped green onion and pork belly and stir-fry until the meat slices change color. Add soy sauce, pour in potato pieces and stir well. Pour in water or broth, and add salt and chicken essence to the pot. Then pour in tofu and cabbage and stir well. Then pour it into a casserole and bring it to a boil. Turn to low heat and stew for 41 minutes. A light casserole stew will be fine.

If you want to taste casserole stew, you should put the ones that are resistant to cooking first, and then put the ones that are not resistant to cooking, so that the casserole dish made will be more delicious.

casserole stew can make a lot of delicious food. It is essential to have a family photo on the dinner table of family reunion dinner in southern Shanghai. This dish is stewed in a casserole. There are also many casserole stews instead of iron pans in Northeast China. Casserole stew is the most common cooking method at home. The stew tastes soft. Pork belly, tofu, vermicelli, Chinese cabbage, mushrooms, potatoes and other ingredients are stewed into a pot. The umami flavor among the ingredients permeates each other, making it fragrant and delicious, and even the soup is delicious. In addition, in order to prevent the casserole from sticking to the pot, the casserole is coated with a layer of cooking oil or padded with some vegetable stalks. Let's introduce the practice of casserole stew. Ingredients: 51g of dried shrimp, 51g of pork belly (bacon is also acceptable), 1 Chinese cabbage, 1 piece of tofu, 51g of meatballs, 51g of ham, 51g of vermicelli, 31g of mushrooms, 2 tomatoes, 211g of potatoes, 5 garlic cloves, 11g of onion and ginger, 6 grams of oil, 3 grams of pepper, 1 tbsp of oyster sauce and clear water.

1. Wash and cut Chinese cabbage, cut tofu and potatoes, peel and cut tomatoes, cut ham into thick slices, wash pork belly and cut into thin slices, soak vermicelli in cold water in advance, wash and tear mushrooms, peel and smash garlic cloves, wash onion and ginger and cut into thick slices.

2, hot pot, pour a small amount of cooking oil, pour pork belly (and add onion, ginger and garlic at the same time) and stir-fry the oil with high fire; Stir-fry the pork belly with oil, and the oil soaks into the ingredients, so that the stewed dishes taste delicious.

3. Add clean water into the casserole, and then add Chinese cabbage, dried shrimp, potatoes, mushrooms, tomatoes, tofu, ham slices, meatballs and vermicelli in turn. After boiling, simmer for another 11 minutes, add seasonings and enjoy the delicious food.

tip: friends with heavy taste can add some pepper or chafing dish to stew together, which is full of spicy taste. When putting vermicelli, put it on the upper layer, and it is easy to stick to the bottom at the bottom. Tofu can be cut a little bigger so that it is not fragile when stewed.

As for the small casserole, we call it the clay pot, which is the most famous variety of clay pot rice in Guangdong, such as bacon clay pot rice, beef clay pot rice, braised pork with plum vegetables and so on. The master chef in the food stall will tie the bottom of the clay pot with wire, so that it is not easy to burn.

As for the casserole stew, the local people usually eat salted pork bone, dried vegetables, taro cabbage, dried shrimps and melon. Even if you haven't tasted it, you can guess from the name of the dish that whether the casserole stew is good or not depends very much on the ingredients: the combination of meat and vegetables and the fresh ingredients!

to make the stew delicious, it is important to master the heat patiently! First of all, boil the water, be sure to put ginger slices, and put the blanched meat in and simmer it. Then about half an hour later, when the flesh and blood change color and the water turns white, put vegetarian dishes and oil on the fire, and don't cover it during this time! When the color of the leaves darkens, add seasoning, chopped green onion or coriander, turn off the fire and cover and stew for 15 minutes. Generally, in addition to the main course, we also like to put some dried seafood such as shrimp, oyster sauce or scallop into the casserole, so that the whole casserole will be more flavor!

mmm ~ typing makes my mouth water ...

casserole is all about slow stewing. If you want to make it tasty, you have to cook it in cold water. When you cook it, add salt to boil it, skim off the foam, and add ingredients you want to add, and then simmer it slowly.

Many people are used to putting salt when cooking soup and stewing, so how can it taste delicious?

Personally, I am more interested. The most important thing in boiling pigeon soup is to get rid of the fishy smell

Material:

Two pigeons, five red dates, a handful of Lycium barbarum and a few pieces of ginger. The most important ingredient is Angelica sinensis, which can't be put too much or not. I usually put half a root

because Angelica sinensis can get rid of the fishy smell and nourish the body

Put the whole boiled pigeon into a casserole and add cold water to boil it. Add salt and red dates, medlar, ginger and angelica, and simmer slowly

Whether you are cooking soup or cooking, you must remember that drinking soup with cold water and eating meat with boiling water is the most basic common sense of chefs.

Finally, add some chicken essence, and make nourishing and delicious pigeon soup.

In the highly competitive catering industry, it is not easy to have a place. If you want to have a broad space for sustainable development, it is first of all genuine.

In fact, the main factor is "mellow taste"!

As a casserole, maocai and stew shop, if the business is crowded and the diners linger, then:

First, operate in good faith,

that is, the caring business is genuine, and small profits but quick turnover make customers feel that it is worth the money.

Second, the taste is mellow.

Take the brand as the dominant brand, that is, manage carefully, check the fresh raw materials, carefully prepare the sauce and cook it, and pay attention to the preparation of chicken bone soup.

Third, food safety comes first.

Food safety comes first! Make a scientific and nutritious diet with rest assured materials.

Fourth, manage with heart

Do one thing and love another, and be the best in each line! Heaven rewards hard work and has fun at work! Since you choose catering, you must set an industry benchmark! Improve personal quality, and dedicate delicious food to diners with superb cooking skills! Abide by professional ethics and use scientific, nutritious, delicious and healthy food brands, so as to make the store business prosperous and make customers love it and linger!

stew in casserole is a way of cooking that we often love to eat and do.

First of all, I personally think that before stewing food in a casserole, we must first understand the ingredients and clearly know the characteristics of the ingredients. For example, when stewing beef, we must know the characteristics of beef, which is a tough and hard ingredient, and it is difficult to taste. Therefore, when stewing food in a casserole, we must grasp the heat, and it will take a long time to fully taste it. The so-called hot tofu cannot be eaten in a hurry, so we must grasp the time with the fire.

Another example is stewing fish head and tofu in casserole. We must also know these ingredients, and grasp the time and heat according to the ingredients. This is my personal opinion, I hope you like it!

almost every family has one casserole. An indispensable object for soup, stew and stew. I cook at home, and I use casserole to cook porridge. The porridge is rich in flavor and tastes good. Casseroles have fast heat transfer, slow heat dissipation and strong heat preservation ability. Generally, after turning off the fire for 5 to 11 minutes, the food in the pot can keep close to boiling heat. It can transfer the external heat energy to the internal raw materials in a balanced and lasting way. The relatively balanced environmental temperature is beneficial to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent. Casserole stew is cooked by lazy people. When the time is tight after work, you will come to a pot of stew, which is delicious and saves time. How about we make a pot of stew quickly?

tip:

after the casserole is heated, be careful to burn your hands, and put a damp cloth on it when opening the lid.