Yuzhu mutton pot

Ingredients: mutton 1.5 kg, mushrooms, yuba, horseshoe, garlic and shredded ginger. Ingredients: proper amount of oil and salt, one spoonful of sauce, one spoonful of soy sauce and two spoonfuls of yellow wine.

1. soak the mushrooms in water in advance for later use. Wash and soak the mushrooms, so that the water can also be used for stewing, which is particularly fragrant. Wash the mutton for later use. Yuba is also soaked in cold water in advance for use. Prepare a small bowl, put a spoonful of pork sauce and a spoonful of soy sauce into the bowl, add a proper amount of water, and stir well for later use. Heat the wok and stir-fry the mutton until the water comes out.

2. Pour out the fried blood and continue frying until the water is almost there. Put it in the pot for later use. Heat a pan, put oil in the pan and let it cool, add garlic and shredded ginger, and stir-fry until fragrant.

3. Stir-fry the mutton with the bleeding water in the pot and stir-fry it in the water chestnut pot. Horseshoe tastes sweet, and it has the function of clearing heat and removing the smell of smell. Add two spoonfuls of yellow rice wine, stir fry in the pan, remove the odor and refresh your mind.

4. Pour the seasoning we prepared in advance into the pot and stir fry together. Stir-fry the mutton and seasoning evenly. Add water soaked in mushrooms until the water is less than mutton. Put the mushrooms in the pot. Cover and boil over high heat.

5. Transfer to a casserole and cook over medium heat 1 hour. After 1 hour, add yuba, continue to cook for 15 minutes, and cook yuba until soft. There is enough salty taste in the seasoning, so there is no need to add extra salt to taste. With casserole, this home-cooked version: yuba mutton pot is ready.

Sauce potatoes braised beef brisket

Ingredients: a catty of beef brisket, a potato and a little ginger. Ingredients: soy sauce 1 spoon, meat sauce 1 spoon, star anise 1 piece, appropriate amount of cinnamon, fragrant leaves 1 piece, dried pepper 1 piece, and appropriate amount of oil and salt.

1. Wash the brisket, cut into pieces, and blanch it for later use; Wash ginger and slice; Wash star anise, cinnamon and fragrant leaves for later use; Peel potatoes, wash them and cut them into pieces with a hob.

2. Heat the pot, put oil in the hot pot and cool it, add ginger slices, star anise, cinnamon and fragrant leaves, and stir-fry for fragrance. Add the cooked beef brisket and stir fry together. Stir-fry for a while, then add a spoonful of soy sauce and a spoonful of pork sauce. Add a spoonful of soy sauce, stir-fry evenly, and stir-fry until the sauce is fragrant.

3. Add dried peppers and appropriate amount of water, cover the pot and boil. After boiling, pour the brisket into the casserole and stew for 30 minutes on medium heat.

4. stew the beef brisket until it is soft and rotten, and then put the potato pieces together in the pot to cook. Cook the potatoes until they are soft. Finally, season with a little salt and mix well. Serve with casserole or sprinkle with chopped green onion. The weather is very hot. This is a home-cooked version: roast beef brisket with sauce-flavored potatoes.

Braised shrimp with cabbage

Ingredients: 65438+ 0 Chinese cabbage, 2 vermicelli, 5 dried shrimps, and appropriate amount of tofu skin. Ingredients: a little oil and salt, a little oyster sauce.

1. Wash dried shrimps and vermicelli and soak them in clear water for later use. Wash the cabbage and cut it into sections. Wash and shred tofu skin for later use. Heat the wok, put the oil into the wok and cool it. Put the cabbage in a wok and stir-fry until it is broken. Add the soaked shrimp and stir-fry in the pan.

2. Stir fry for a while, add a little oyster sauce and shrimps to soak in water, cover the lid and simmer for about 2 minutes. Then add vermicelli, cook until soft, add salt and mix well.

3. Pour into a heated casserole and continue to stew for 3 minutes. With casserole, this home-cooked version: dried shrimps and cabbage vermicelli is ready.

Stewed beef in casserole

Ingredients: beef 500g, potato 1, carrot 1, onion 50g, onion ginger 5g, cinnamon 5g, aniseed 3, pepper 10, cooking wine 30ml, soy sauce 10ml, soy sauce 20ml and sugar/kloc-0.

1) Prepare all the ingredients.

2) Cut beef, peel potatoes, and cut carrots and onions.

3) Blanch the beef in cold water to wash away the oozing foam.

4) Pour oil into the wok and saute shallots, ginger, garlic and spices.

5) Pour in beef and stir fry.

6) Chief Operating Officer

1 1) Bring to a boil, turn to low heat, cover the pot and stew for 40 minutes.

12) Then add potatoes and carrots and continue to stew.

13) When the potatoes are soft, add the onions and turn on the fire.

Season with salt.

15) Pour a little water starch and hook the shallots.

16) finally sprinkle with coriander and turn off the heat.