200g of lamb chop, 50g of carrot, 3ml of cooking wine, 5g of sugar, 3g of salt, 3ml of soy sauce, appropriate amount of Chili sauce, star anise 1 slice, cinnamon 1 slice, a little onion and appropriate amount of red yeast powder.
Exercise:
1, wash the lamb chops, put them in a cold water pot, and add wine to blanch them.
2. After the water in the pot is boiled, take out the lamb chops and wash them with warm water.
3. Pour all the seasonings into a small bowl and mix well. Add a little monascus powder. Too much will be bitter. Grab the seasoning and lamb chops evenly and marinate for one hour.
4. After curing, add a proper amount of water and spices, put them all in a pressure cooker, simmer for 35 minutes after aeration, add carrot pieces after natural decompression, and turn on high fire to collect thick soup. Carrots can be eaten when they are soft and rotten.
Casserole potato ingredients:
500g of small potatoes, 2 slices of onion, 3 slices of ginger, 2 slices of star anise, 2 slices of cinnamon 1 segment, 2 slices of fragrant leaves, 2 pieces of salt 1 teaspoon, 2 dried peppers, 2 tablespoons of soy sauce 1/2 teaspoons of sugar 1/2 teaspoons of vegetable oil, and a proper amount of water.
Exercise:
1, prepare small potatoes, star anise, cinnamon, fragrant leaves and dried peppers;
2, chopped green onion, ginger, small potatoes with a brush, scrub clean.
3. Pour vegetable oil into the pot and fry the drained potatoes.
4. Stir-fry until the potato surface is wrinkled and slightly yellow, remove it and put it in a casserole.
5, leave the bottom oil in the pot, add star anise, cinnamon, fragrant leaves, pepper, onion, ginger and stir fry.
6. Pour in soy sauce, sugar and appropriate amount of water and bring to a boil.
7. Pour the fried soup into the casserole, and don't eat potatoes in the soup.
8. Bring the potatoes to a boil and simmer for 30 minutes, then the potatoes will be soft and rotten.
Casserole chilli shrimp ingredients:
500g of shrimp, red pepper 1, yellow pepper 1, 3 parsley, garlic 1, 8g of dried pepper, 3g of salt, 5g of onion, 3 slices of ginger, star anise 1, oyster sauce 10ml, and sugar/kloc-.
1. Cut the coriander into sections, remove the seeds and heads of the red and yellow peppers, cut off the fascia in the middle and cut into diamond-shaped sections.
2, shrimp back, pick shrimp line, add a little salt, marinate in carved wine for ten minutes.
3. The seeds leak in the pepper section and are washed with clear water.
4. Heat the pan, pour in the oil, heat it to 70%, and pour in the shrimps.
5, remove, control oil, and put it on kitchen paper to absorb oil.
6. Fry the red and yellow peppers and dried peppers in the oil pan for about 1 min. Pay attention to the heat to prevent the red pepper from frying.
7. Take it out and put it on the kitchen paper to absorb oil, cut the onion into sections and slice the ginger.
8. Heat the pan, pour in the oil, add the onion, ginger, garlic and star anise, and stir-fry until fragrant.
9. Add fried shrimp and pepper.
10, add 2 tablespoons of salt and oyster sauce.
1 1, add 1 spoonful of carved wine and half a spoonful of sugar.
12, stir-fry for a while, turn off the heat and pour in the parsley.
13. Heat the casserole on the fire, pour the fried shrimps into the casserole, cover it, and pour a little old vinegar on the side. Turn off the fire and serve.
Casserole doll dish ingredients:
250g pork belly, 300g baby cabbage, 20 pieces of bean curd, 0//2 teaspoons of salt, 0/teaspoon of oyster sauce, 0/teaspoon of soy sauce, 0/teaspoon of chicken essence, 0/teaspoon of chili sauce, 0//4 teaspoons of garlic.
Exercise:
1, put pork belly in a cold water pot and cook until cooked;
2. Take it out and cut it into thin slices. Peel the garlic and cut it into small pieces. Cut the baby dish into small pieces and separate the leaves from the roots.
3. Heat the wok, put the oil, put the cold oil and add the meat slices. Stir-fry over low heat until the meat slices are greasy and golden brown.
4. Add the root of the baby cabbage, add salt, oyster sauce and soy sauce.
5. Add the chicken essence and Laoganma, stir-fry until the roots are soft, and then add the vegetable leaves.
6, stir fry a few times, you can add water, the amount of water should not exceed all ingredients.
7. Add oil tofu, simmer for 5 minutes after the fire is boiled, and then move into a hot casserole.
Casserole sauerkraut white meat ingredients:
Pork belly 100g, northeast sauerkraut 250g, vermicelli 1, yellow wine 5g, pepper 2g, dried pepper 2g, onion 5g, ginger 5g, salt 5g and peanut oil 30g.
Exercise:
1, prepare the ingredients, and wash the sauerkraut twice with clear water. Don't wash too much, it will be tasteless.
2. Soak the vermicelli in cold water for a while. If you are in a hurry, you can wash the floating soil.
3, pork belly slices, preferably slightly frozen, so it is easy to cut.
4. Sit in a casserole with boiling water, then slice the pork belly, add some onions, ginger and cooking wine, cover with low heat and cook for 10 minutes.
5, sauerkraut cut into silk, cut horizontally, so it is easy to break.
6. Heat the oil in the pot to 70% heat, and then stir-fry the sauerkraut.
7. Stir-fry the sauerkraut for 1 min, pour all the meat and soup in the casserole into an iron pot to boil, and add salt, rice wine and pepper; Then pour back into the casserole and simmer 10 minutes. Finally, put down the soaked fans until they become soft.
Casserole slippery chicken pot ingredients:
Onion 150g, chicken half, persimmon pepper 1, red pepper 1, egg 1, 8 cloves of garlic, 8 slices of ginger, 5g of lobster sauce, 0/4 teaspoons of salt 1 tablespoon of cooking wine.
Exercise:
1. Chop chicken into small pieces, peel dried onion (red onion), slice ginger, peel garlic, and cut green pepper into diamond-shaped pieces.
2. Add salt, cooking wine and corn starch to the chicken pieces and mix well. Finally, add a little egg white and mix well.
3. Chop the lobster sauce and put the seasoning into a bowl and mix well.
4. Heat the vegetable oil in the pot, add the chicken pieces and stir-fry until it changes color.
5. Stir-fry the lobster sauce in the pot, then pour in all the seasonings and burn until it bubbles.
6. Add the fried chicken pieces and stir fry until evenly coated with sauce.
7. Add 1/2 tablespoons vegetable oil to the casserole and heat it. Add ginger slices, garlic, green pepper and dried onion and stir-fry until fragrant.
8. Pour the fried chicken pieces, cover the casserole, pour a little white wine along the pot and cook for 2 minutes.
Lotus seed and lily lean meat pot material:
200 grams of pork, 30 grams of lotus seeds, 30 grams of lily, a little medlar, chicken essence 1 g, 2 grams of sugar and 3 grams of salt.
Exercise:
1. Wash lotus seeds and lilies and soak them in clear water 1 hour.
2. Wash lean meat and cut it into thick slices or granules.
3. Boil the water in the pot. After the water is boiled, cook the meat slices and remove them.
4. Put the cooked meat slices into the casserole.
5. Pour in the soaked lotus seeds and lilies.
6, pour water, the amount of water is subject to spilled ingredients.
7. Cover, bring to a boil, and reduce the heat to about 1 hour.
8. After turning off the fire, add salt, chicken essence or sugar to taste according to personal preference (you can add a few grains of plum and Delaere).
Casserole meatball soup ingredients: pork stuffing 300g, tofu 200g, Chinese cabbage 100g, 2 eggs, Ganoderma lucidum 10g, starch, coriander, salt, onion, ginger, star anise 1, and a little pepper.
Exercise:
1, chopped onion and ginger into minced meat.
2. Add a spoonful of salt.
3. Add appropriate amount of starch to increase the viscosity of meat stuffing.
4. Add two eggs for more nutrition. Use chopsticks to stir the meat in one direction.
5. Add a proper amount of water to the pot, rinse the Ganoderma lucidum tablets with water and put them into the pot.
6. Add star anise and a little pepper.
7. Boil over high fire, instead of low fire 15 minutes, and cook the nutrients in Ganoderma lucidum.
8. Take out Lingzhi tablets. The soup can be recycled next time, and can be used for 2~3 times continuously.
9. Scoop a spoonful of meat stuffing with a small spoon and make meatballs; You can also squeeze meatballs with tiger's jaws, and the extruded meatballs are more round and beautiful.
10, put it into the pot, keep the pot boiling all the time, and turn on a small fire, so that the meatballs in the pot are easier to form.
1 1, put the meatballs into the pot in turn, and skim off the floating foam on the surface with a spoon.
12. After the meatballs surface, add tofu.
13. Cook on high fire for 7-8 minutes, and the meatballs will be cooked thoroughly.
14, put a proper amount of vegetables in the pot, and you can put all kinds of vegetables according to your own preferences.
15. Soften the vegetables, season them with proper amount of salt, sprinkle with a little coriander, and serve.
Braised pork in casserole Ingredients: 500g pork belly, 2 cooked eggs, ginger 1 small handful, shallot 1 small handful, 2 star anise, 2 small handfuls of rock sugar, 2 dried peppers, half a bottle of cooking wine, 2 tablespoons of soy sauce1/,and soy sauce1/.
Exercise:
1, put enough water in the pot, add pork belly, ginger and onion and boil over high fire, without covering the lid. This is water.
2. Take out the blanched pork belly, rinse it with cold water, clip off the residual hair and sundries on the skin with a small camera, and cut it into pieces of the same size.
3. Prepare ingredients, mash ginger, roll shallots into small knots, rock sugar, star anise and dried peppers.
4. put the ingredients in the bottom of the pot, put the meat with skin in, and try to make the meat smooth.
5, pour enough cooking wine into the casserole, because this dish does not add a drop of water, so the amount of cooking wine must be sufficient, almost to two-thirds of the meat, then pour the right amount of soy sauce, soy sauce, and add two cooked eggs.
6. Bring the fire to a boil, turn to low heat, cover the pot cover, put a wet towel on the air outlet of the pot cover, and simmer for 1-2 hours.
Stewed Chinese cabbage vermicelli in casserole Ingredients: Chinese cabbage 300g, dried vermicelli 200g, pork 200g, half onion, 4 dried peppers, pepper 15 slices, sugar 3g, salt 5g, star anise 2g, garlic 5g, soy sauce 5g, cooking wine 8g, appropriate vegetable oil, 4 slices of ginger and 65433 onions.
Exercise:
1. Slice pork belly, wash and cut Chinese cabbage, cut onion, slice garlic and onion, shred ginger, and soak sweet potato vermicelli in warm water until soft.
2. Put oil in the wok, add sesame seeds and stir fry, and take out sesame seeds.
3. Add pork belly and stir-fry to get oil, then add onion, ginger, garlic, dried pepper and star anise and stir-fry to get fragrance.
4. Add soy sauce, cooking wine and a little sugar and fry for about 2 minutes.
5. Add cabbage, salt and half a bowl of water to boil.
6. Add soft vermicelli immediately.
7. Turn off the heat when the cabbage and vermicelli are about seven ripe.
8. Heat the casserole with another fire in the middle, and spread a layer of onion strips on the hot casserole.
9. Just put out the vegetables and soup quickly into the hot casserole.
10, cover the pot and stew for about five or six minutes.
What should I pay attention to when making casserole? 1. When using the casserole for the first time, it is best to cook porridge, or use it to cook thick rice soup to block the fine pores of the casserole to prevent water seepage. Rice soup can also absorb the odor in the new casserole.
2. When using the casserole, first put the water into the casserole, then put the casserole on the fire, first with slow fire, then with strong fire, and don't suddenly put the cold pot on the strong fire. Wipe the water outside the casserole before each use.
3. If you find that there is less soup in the pot during cooking, you should add some warm water in time, and the soup in the pot must not overflow or boil dry.
4. When the hot casserole comes down from the fire, it should be placed on a dry wooden board, ceramic tile or cement floor, not in a place with water, because the high-temperature casserole is easy to burst in a lower temperature place.
After the casserole is boiled, although it has been cleaned, there is still a smell in the pot. You can pour the rice soup into the pot, simmer for 20 minutes, and then pour the rice soup out of the pot. At this time, the smell is gone. Wash the casserole with water again and you can continue to use it.