condiments
2 Jin of sparerib and half a spoonful of pepper.
Five or six soy sauce, two spoonfuls of aniseed.
A little ginger and a little garlic.
A little sauce for chopped green onion:
Thirteen spices and a tablespoon of seasoning ingredients:
One tablespoon of sugar and one tablespoon of chicken essence.
Base oil ingredients for marinating with salt and half a spoonful;
Soybean oil, half a spoonful, ginger slices, a little
A little garlic slices
Steps of secret pot-stewed dishes
1. 1. Halogenated base oil ingredients:
Half a spoonful of soybean oil, sliced ginger and garlic.
Second, the production of marinated base oil: heat the pot on medium fire, add half a tablespoon of soybean oil, and completely dissolve them when the oil temperature is moderate. Turn down the heat and add a little ginger and garlic. Take it out when it is fried to golden brown, and pour the marinated base oil into the basin.
2. 1. marinade ingredients:
Sauce 1 spoon, thirteen spices 1 spoon.
Second, the production of marinade:
(1, take an empty bowl, put 13 incense 1 spoon and sweet noodle sauce 1 spoon, and mash all the seasonings and mix well.
(2) Turn the pan to medium heat and pour in half a spoonful of soybean oil. When the oil temperature is moderate, pour the sauce into the pot. Stir the sauce gently with a cooking spoon to prevent it from sticking to the pot. When the sauce overflows, it will be served out. The marinade is ready.
3. 1. Ingredients of pot-stewed seasoning:
1 spoon, 1 spoon, half a spoon of salt.
Second, the production of pot-stewed seasoning:
(1, take an empty bowl, add 1 spoon, 1 spoon and half a spoon of salt, and stir well to make it.
(2) Adding it can make the iron pot stew more viscous. If it's not sticky or you don't like it, you can stay.
4. 1. Take the pork ribs stewed in iron pot as an example, and the production method is as follows:
1. Wash the ribs and cut them into small pieces. Peel potatoes, wash and cut into pieces. After the beans are pinched at the head and tail, they are cleaned.
2. Heat the wok on medium heat and pour a spoonful of wok to stew the base oil. When the sixth or seventh layer of oil is hot, add half a tablespoon of pepper, five or six aniseed and a little Jiang Mo, chopped green onion, minced garlic and dried Chili, stir-fry for a few times, and stir-fry for fragrance.
3. Add the ribs (the ribs can be boiled or not, add two spoonfuls of soy sauce, stir fry over high fire, and stir fry until the ribs are golden in surface and have meat flavor.
4. Add broth or hot water to the fire, and the amount of broth should not exceed the ingredients (if the amount of broth is not enough, add appropriate amount of hot water, and then add two spoonfuls of sauce and half a spoonful of sauce (1, 1 and half a spoonful of sauce can also be added separately).
5, buckle the lid to boil, simmer 15-20 minutes, turn it over a few times to prevent sticking to the pot.
6, the soup has not been more than half of the ribs (the water is not enough, you can add broth or hot water, when the ribs are cooked. Add potatoes and beans, cover the pot and simmer for 15-20 minutes, turning it over several times to prevent the pot from sticking.
7. When the soup is almost collected, sprinkle with chopped green onion, minced garlic and minced coriander. Turn the ribs over again and the braised ribs will be ready.
8. In restaurants, ribs are stewed in advance. When serving, pour the ribs into the pot together with the soup and raw beans, potatoes or other side dishes, and then stew the soup, turning it over several times to prevent it from sticking to the pot. Finally, adding chopped green onion, minced garlic and minced coriander in the pot stew can shorten the production time.
5. 1. Soup stock is needed for cooking pot-stewed vegetables, and its preparation method is as follows:
1. Mix the pig bones and chicken bones (the ratio is 2: 1, pay attention to the lean meat on the bones, and use online 1 ribs, 1 pork belly, 1 pigskin to boil the soup, wash it and cut it into pieces for later use. Boil pig bones and chicken bones in cold water 10 minute, and remove blood bubbles. Take out the pig bones and chicken bones and rinse them with cold water.
2. Prepare a soup pot and put in pig bones and chicken bones. Add a little ginger slices, onion slices and cooking wine, add hot water to boil together, and then turn to low heat for more than 1 hour. Remove the bone with a colander. Take the filter to filter out the soup, and the remaining soup is pig bone soup.
Second, the broth is used to make braised dishes, and its preservation method is as follows:
1. If you use it every day, it won't go bad if you cook it once at night.
2. If you don't use it every day, you can naturally cool it, put it in a container, seal it with plastic wrap and put it in the refrigerator for refrigeration. It won't go bad after heating.
Where is the special dish of Guo goose?
Goose in iron pot is a famous dish in Northeast China. It is also interesting to see how to cook it. If you haven't eaten goose in iron pot and want to try it yourself, you can look at the authentic tips of goose in iron pot, hoping to help everyone.
Where is the special dish of Guo goose?
Stewed pot is a special food in Northeast China.
Stewed pot originally refers to a cooking method in northeast China and some surrounding areas. It cooks chickens, fish, geese and other foods in the stove. In modern society, it is cooked in an electric iron pan. Pot stew belongs to the northeast cuisine, which probably originated in Dongpu period.
Pot stew has now spread all over the country, and its taste is mainly salty, which is suitable for some people with heavy tastes. But after it spread to other provinces, the taste changed with the taste of local people.
Authentic braised goose tips
1, materials: goose 1, onion 1, 3 slices of ginger, 4 slices of garlic, salt, pepper noodles, soybean oil, soy sauce, cooking wine and sugar.
2. Cut the goose into small pieces, put water in the pot, pour the goose and boil it.
3. Put the drowned goose into the water, remove the floating head and drain the water for later use.
4. Shred onion, shredded ginger and minced garlic.
5. Take a cast iron pot, heat it, pour in a proper amount of soybean oil, and add onion and ginger to stir fry.
6. Pour in the goose and stir well. Add appropriate amount of cooking wine, soy sauce, pepper noodles, refined salt and sugar to taste. Add water, whichever is less than the goose.
7, the fire to boil, cover the lid, simmer 1 hour, turn a few times in the middle to avoid burning the pot.
8. Collect the juice over high fire, pour in minced garlic and add appropriate amount of monosodium glutamate to taste.
9, goose skin golden, pure taste, stew in the pot.
How to cook stewed goose is delicious?
1, iron pot is the best. Stewed goose in iron pot is easy to use. Cast iron pot is the best tool for making iron pot. Constant temperature is beneficial to the maturity of geese. The trace elements in the iron pot will change subtly with the change of geese, and the nutrition of geese will be fully released. Come out, there will be a good solution later.
2, wood stew. Just like in a restaurant, it is best to stew with firewood. After the fire is boiled, simmer with low fire until the bones are crisp and rotten, and heat the remaining fire until the soup is thick. The advantages of wood fire heating are incomparable to other energy sources. When cooking food, the ingredients are heated more evenly, and the goose can mature under the stewed goose.
3, the aroma is enhanced. Goose itself smells like fish. It is necessary to remove the fishy smell of goose meat through some spices and promote the secretion of nutrients in order to achieve the delicious effect of soup.
Step 4 stew slowly. Whether it is the traditional large iron pot stew or the current frying pan, it needs to be cooked with low fire, which can make the goose taste easier, speed up the ripening time, and achieve the effect of soft and rotten goose.
5, oil seasoning. Use animal oil and vegetable oil to enhance the taste of geese. Oils, such as soybean oil, rapeseed oil and lard, or mixed oils of animals and plants can be used.
6, the side dishes should be delicious. Add some decorations to the stewed goose to increase the flavor and richness, and also add dried or fresh goose skin to increase the flavor.
The stew smells like rust. What should I do?
Materials to be prepared: salt, potatoes, baking soda, white vinegar, cooking oil, kitchen paper and sponge.
The specific steps are as follows:
1. First, sprinkle a proper amount of salt on the rusty pot bottom. The quantity depends on rust.
2. Rub the cut potatoes back and forth at the bottom of the salted pot.
3. Sprinkle a proper amount of baking soda on the rusty bottom of the pot that has been wiped with potatoes.
4. Sprinkle a proper amount of white vinegar on the pot. The brand of vinegar is not limited, and the vinegar used in the kitchen can be used.
Take a sponge for kitchen and gently scrub it in the pot with baking soda and white vinegar.
6. After brushing the pan, rinse the vinegar and soda in the pan with clear water.
7. Wash the pot, then control the water to dry, and then add a small amount of cooking oil.
8. Take a piece of kitchen paper and wipe the cooking oil evenly in the pot to prevent it from rusting again.
Extended data:
The correct way to use an iron pan:
1, stir-fry a dish, brush the pot once, and stir-fry another dish. After each meal, the inner wall of the pot must be cleaned and the pot must be dried to prevent the pot from rusting and producing iron oxide harmful to human health.
2. Try not to use an iron pot to make soup.
3. Don't hold vegetables in an iron pan overnight, because the iron pan will dissolve iron and destroy vitamin C in vegetables under acidic conditions.
4. Use detergent as little as possible when washing the pot. If the pot is slightly rusted, it can be cleaned with vinegar.
5, for serious rust, black slag, black skin iron pot, should not be used again.
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