Casserole recipe casserole practice 1, casserole doll dish
Ingredients: baby dish, a pack of pork belly with skin.
Ingredients: dried Chili slices and garlic slices
Seasoning: steamed fish, soy sauce, chicken essence.
Production: Cut the baby cabbage into strips, heat the pork belly slicing pot with oil, stir-fry the pork belly, dried peppers and garlic slices, slowly stir-fry them in the baby cabbage until they are seven-cooked, add steamed fish and soy sauce to taste, and stir-fry them in a hot casserole.
Casserole recipe casserole practice 2, casserole grilled fish head
Ingredients: fish head 1 piece (about 750g), fresh galangal 35g, garlic 80g, dried onion 50g, onion 60g, two nine-story towers.
Seasoning: 25g XO sauce, carved wine 15g, 20g salt, 50g flour, 2g monosodium glutamate 10g pepper, 200g salad oil and 50g olive oil.
Production: Remove gill scales from the fish head, cut it into strips about 6 cm long, add 25 grams of dried onion, 20 grams of fresh galangal, salt, monosodium glutamate and pepper to marinate and taste. Flour the fish and fry until golden brown. Heat in a casserole, pour in olive oil, add fresh Alpinia officinarum 15g, garlic seeds, 25g of dried onion and chopped onion, stir fry, then put the fried fish pieces neatly on the fried bottom material, add the remaining seasoning into the fish pieces, cover and simmer for 3 minutes.
Casserole recipe casserole practice 3, casserole turtle chicken feet
Production: Take the turtle 1 each weighing about 2kg, cut it into small pieces, wash off the blood for later use, smooth the tiger skin and chicken feet 10 in an oil pan, add 150g mixed oil, heat it to 50%, add 50g pork belly slices, stir-fry with low fire to get oil, and add the secret recipe. Add 5g of cooking wine, 5g of monosodium glutamate, 2g of aged vinegar, and spice powder 1 g, heat it for 1 min after boiling with high fire, cover the lid and simmer for 20 minutes until the soup in the pot is 3/5, change the fire, add 50g of garlic cloves and a little ginger slices, and take out the remaining half of the soup.
Secret sauce: 3000g Sand King bean paste, 2000g Jingsha spicy sauce, 200g spicy sauce 1, 200g seafood sauce 1, 600g mushroom sauce, white sufu 1 bottle, and mixed oil (rapeseed oil, lard and salad oil) in the pot. Add the mixed sauce mixed in step 1, stir for 3 minutes to fully blend the sauce with the oil, add the spice powder (50g star anise, 50g cinnamon, 40g fennel, 30g Amomum tsaoko and 25g cardamom), stir evenly, cool, put in a stainless steel barrel, and store in a cool place with plastic wrap.
When mixing the sauce, the temperature should be low, so that the sauce can be fully blended and the sauce flavor can be prevented from losing. Saute the sauce at a high temperature and at a high speed. When a few shrimps are just bubbling, the sauce has the strongest fragrance, which can well remove the fishy smell of turtles. The aroma is fully absorbed by the soft-shelled turtle, and the flavor enhancement effect is excellent.
Casserole recipe casserole practice 4, casserole abalone braised pork
Ingredients: pork belly150g, 8 fresh abalone from Dalian.
Ingredients: pickled pepper, green pepper
Seasoning: spicy girl, 50 grams of yellow wine, 25 grams of soy sauce, 20 grams of sugar, ginger onion 15 grams, salad oil 1.5 kg.
Production: pork belly is changed into a square, weighing about150g; Dalian fresh abalone is washed and slaughtered, and made into a cross knife. Put the pork belly in a 70% hot oil pan, fry until the skin is golden yellow, and take it out. Put ginger, onion and fried pork belly in a pot, add yellow wine, soy sauce and sugar to boil, add fresh abalone, simmer for about 1.5 hours, add pickled pepper, green pepper and spicy girl when serving, and collect juice over high fire.
Pork belly needs layers of fat and thin. When frying pork belly, the skin must be fried until golden brown, so that the periphery of the meat is crusted. This will make the meat more fragrant, reduce the excess oil, not oily, and the taste is just right. Fresh abalone generally adopts a simple blanching method, which has a crisp taste; Stew 1 min or more, the taste is old; After stewing for a long time, abalone swells during stewing and tastes better.
Casserole recipe casserole practice 5, casserole potato roasted abalone
Production: 300 grams of fresh abalone is pickled with a cross knife, and 8 small potatoes are steamed. Add oil to the pot and heat it to 50%. Oil the abalone. Leave the bottom oil in the pot, add 50g diced meat, 50g diced mushrooms and 50g diced bamboo shoots, add 50g fresh abalone, 50g potatoes and 50g millet, stir well, and add 5g spicy fresh dew, 5g abalone juice, 2g salt and 3g monosodium glutamate.
Fresh abalone must be marinated to taste, and the frying time in the pot should not be too long, otherwise it will affect the taste of fresh abalone.