Dry pot dishes are spicy and delicious, well-made and loved by many people. There are many ingredients that can be used to make a dry pot. Meat ingredients include chicken, duck, beef, pork, rabbit, bullfrog, shrimp, pork intestines and squid. Vegetarian ingredients include potatoes, cauliflower, lotus root and chiba tofu. My favorite is dried shrimp. Shrimp here is very expensive in winter, so I have to buy frozen shrimp to keep it. Frozen shrimp is not delicious, but dried shrimp is perfect. Let's share the practice of dry pot shrimp!

Step 1: First thaw the shrimp, then cut the shrimp back with a knife, take out the shrimp line, clean it, and drain the water. Peel the onion, cut it into filaments and spread it at the bottom of the pot. Wash coriander and cut into sections, wash pepper and cut into sections with oblique knife, and cut coriander into sections for later use.

Step 2: Slice ginger, garlic, onion and pepper for later use. Add more oil to the pot. When the oil temperature is seven minutes hot, pour in the drained shrimps, fry them until they change color, and then take them out. When the oil temperature rises again, pour in the shrimp and fry it again, and take it out for later use.

Step 3: Leave the oil at the bottom of the pot, pour in pepper, dried pepper, ginger, garlic, onion and coriander, skewer, stir-fry with low heat, then add two spoonfuls of bean paste and stir-fry red oil, sprinkle some cooking wine along the side of the pot, add one spoonful of water, add a proper amount of soy sauce and oyster sauce, and pour in fried shrimp after boiling.

Step 4: Stir-fry a few times over high fire, sprinkle a little white sugar to freshen up, and finally pour all the ingredients into the pot, sprinkle with coriander segments and cooked sesame seeds, and heat while eating.

Spicy griddle chicken

Ingredients: white sesame 1 spoon, half chicken, 3 shallots, 8 cloves of garlic, 20 dried red peppers, 2 star anise, pepper 1 0g, salt 1 spoon, eggs 1 piece, and soy sauce 2.

Practice: Clean the chicken, wash it and cut it into pieces. Boil the water in the pot, add the chicken pieces to boil, blanch for 2 minutes, remove, rinse and control the water for later use.

Wash onion and cut into sections, slice ginger, peel garlic and wash for later use. Add salt, soy sauce, oil consumption, sugar, cooking wine, black pepper and egg white into the dried chicken nuggets and stir well for later use.

Heat the oil in the pan, pour in the marinated chicken pieces and fry until the surface is golden. Take out the oil control for later use.

Leave the oil in the pot, add onion, ginger and garlic, and stir-fry until fragrant. Add dried Chili, star anise and pepper, and stir well. Pour in the fried chicken pieces, stir well, then add balsamic vinegar and boiling water, stew for 5 minutes, stir until dry, add white sesame seeds and chicken essence, stir well, and turn off the heat to serve.

First of all, dry pot dishes pay special attention to the taste, and we should fully understand the texture of the ingredients themselves and the taste changes at different temperatures.

Secondly, not all raw materials are suitable for dry cooking, and some raw materials have a strong smell and need to be treated in advance. For example, the scraps of livestock such as duck head, chicken feet and duck feet need to be washed and bleached with running water for a long time, or pickled with ginger slices, onion segments and cooking wine.

When making a griddle, it has the following characteristics:

First, the main ingredients need to be fried, so it is very important to control the oil temperature. If it is high, the raw materials are easy to burn; If it is low, the raw materials will be soaked in oil and look greasy.

Secondly, the production of the dry-fragrant pie griddle pays special attention to "pot gas", and it needs to be fried in one go on the stove, so it is particularly important to prefabricate the griddle sauce and griddle oil in advance.

Thirdly, in order to achieve the effect of Run Qian sesame oil, you can't add soup when making it, but beer is essential, which can not only enhance the fragrance and remove the differences, but also make the main and auxiliary materials taste more moist.

Next, let's talk about dry pot ribs's practice:

material

Ingredients: ribs 600g, potatoes 70g, carrots 70g, celery 50g, onion100g, green pepper 50g and red pepper 50g.

Pickled pork ribs: salt 2g, sugar 2g, soy sauce 15g, starch 15g, water 20g.

Seasoning: 3 sections of green onion, 4 slices of ginger, 6 cloves of garlic, 25g of chafing dish base, bean paste 10g, soy sauce 15g, cooking wine10g, sugar 7g and oil 15g.

Steps:

There are many kinds of griddle dishes, such as griddle chicken and dry pot ribs, which are spicy and delicious, and are also our favorite foods. Below I will share with you their practices.

Dry pot ribs:

Raw materials:

2 kg of pork ribs, half a catty of lotus root, ginger 1 piece, garlic 1 piece, onion 1 piece, pepper 1 piece, pepper 1 0g, star anise 3 pieces, a little cinnamon, and tsaoko1piece.

Exercise:

1. Chop the ribs into pieces, pour them into a boiling pot, soak them in water, take them out, and rinse off the floating foam on the surface.

2. Cut the onion, ginger, garlic, green pepper and lotus root into strips with finger thickness.

3. Pour half a pot of water into another pot, add 3 star anise, a little cinnamon, 1 tsaoko, 5 fragrant leaves, 20 dried peppers, 10g pepper, ginger slices and shallots, and pour ribs. Add 30g of salt, monosodium glutamate 10g, chicken essence 10g, 5g of sugar, and soy sauce 10g, simmer for one and a half hours, and take out the ribs.

4. Heat the pot. When the oil temperature is 60%, add ribs and lotus root vegetables and fry for one minute, then pour them out.

5. Add a little oil to the pot, add 2g bean paste, 5g hot pot, 20 dried peppers, ginger slices, onion slices, garlic slices and green pepper slices, stir-fry until fragrant, and then pour in ribs and lotus root strips. Add 5 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of sugar and 5 grams of Chili noodles. Stir well and put in the pot.

Roast chicken nuggets:

The method of griddle chicken nuggets is similar to that in dry pot ribs, except that the ribs are replaced with chicken nuggets.

The method of Chinese cabbage, tofu and cauliflower is basically the same as the above, except that the frying time is slightly shorter, and then the color of the ingredients can be matched according to personal preference.

The above is my answer to the specific practice of dry cooking, I hope it will help you.

Shrimp in wing: cauldron 12 shrimp in wing 15.

10 small pot of 8-winged shrimp.

Spicy chicken: cauldron 2.5 Jin chicken pot: 2 Jin chicken

Chicken fillet and shrimp: cauldron 10 chicken fillet 15 shrimp.

Pot 6 chicken fillet 10 shrimp

Shrimp with chicken feet: 20 chicken feet in a large pot, shrimp 15.

Pan 15 chicken feet 10 shrimp

Squid and shrimp: 2 kg squid 18 shrimp in a large pot.

Pan 1.2 Jin squid 14 shrimp

Wing root shrimp: cauldron 18 wing root 15 shrimp.

Pan 13 wing root 10 shrimp

Steak shrimp: 1 kg steak 18 shrimp

Shrimp with lamb chops: 1 kg of lamb chops 18 shrimp.

The best pot: 15 shrimp, 8 squid, 6 chicken feet and 6 wings.

Spicy lamb chop: 2 kg lamb chop

Spicy beef: 2 Jin steak

Hairtail shrimp: 0.5kg hairtail 15 shrimp.

Grass fish and shrimp: 1.3kg grass carp 15 shrimp.

If you find it useful, read it quickly!

I. dry pot ribs

Ingredients: ribs 400g；; 1 potato; Onion1; Lotus root segment1; 1 bean gluten; 1 cucumber; 1 carrot; 1 one green pepper each; 1 celery; A handful of coriander; 1 scallion; Xiaomi spicy1; 50g butter chafing dish bottom material; Appropriate amount of spices (Kaempferia Kaempferia, fennel, etc.). ); Appropriate amount of onion, ginger, garlic and dried pepper; Small green pepper1;

Dry pot ribs's approach:

Chop the ribs into small pieces, wash the blood, and marinate them with salt, starch, cooking wine and soy sauce for two hours. Put more oil in the pot, fry the ribs until brown (if they are not soft enough, fry them for a long time), and cut other materials for later use. Ok, I won't wash the pot next, but I'll do it at one go.

Stir-fry the potatoes and carrots that are not easy to cook with the oil in the fried sparerib pot.

Pour onion, ginger, garlic and other seasonings into the pot, add a spoonful of hot pot bottom material, a spoonful of watercress, a spoonful of cooking wine, a little soy sauce and a spoonful of sugar and stir-fry until fragrant. Pour in the ribs and stir well.

Keep tossing and turning, add lotus root slices, potatoes, carrots, bean gluten, cucumbers and celery in turn, and your hands may be a little sore, so stick to it.

When the steam in the pot is almost dry, add onion and stir-fry until it is slightly soft, then add green pepper and onion and continue to stir-fry.

Taste the salt when you are out of the pot, then adjust it according to your own taste, turn off the heat and sprinkle with sesame and coriander.

Roasted chicken is my favorite. I think foodies can't put it down either. A few tips should be paid attention to when cooking griddle chicken. Marinate the chicken first, then keep the chicken fresh and tender, and then season the chicken. Say it briefly.

Fried chicken with iron pot pepper

First, the preparation of ingredients.

Ingredients: stupid chicken.

Accessories: onion, ginger, garlic, onion, green pepper, red pepper, dried pepper, pepper, bean paste, cooking wine, salt, sugar, chicken essence, soy sauce and edible oil.

Second, clean the side dishes.

1, take a fresh little stupid chicken bought in the market now, if it is less than half at home. Chop it into small pieces, clean it and put it in a basin for later use.

2, green flowers, ginger slices, garlic cut into small pieces, onion washed and cut into chopsticks-wide filaments.

3. Cut the green pepper into small pieces with a knife, and cut the red pepper into small pieces. Cut the dried pepper into sections and take out the seeds for later use.

Third, the production method.

1. Put chopped green onion and ginger slices into the chicken pot, pour cooking wine, add pepper and a little salt, and marinate for 30 minutes.

2. Boil the oil in the pot. When the oil temperature is 50% hot, add the marinated chicken pieces, fry until golden brown, and fry slowly to achieve the effect of tender inside and tender outside.

3. Take another pot, pour proper amount of peanut oil, add onion, ginger and garlic, stir-fry until fragrant, add onion, green pepper, red pepper and dried pepper, and stir well.

4. Add bean paste to the pot, stir-fry, add chicken pieces, pour a little cooking wine, salt, sugar, chicken essence and soy sauce, and then stir-fry over medium heat.

5. Stir-fry until it is ripe, put it in a special dry pot and sprinkle with coriander.

Tips:

1, this griddle chicken can be properly added with some side dishes, such as soybean sprouts and mushrooms. , greasy and delicious.

2. Try to remove the grease from the chicken skin when cleaning the chicken pieces, otherwise it will be too greasy and oily.

Speaking of dry pot dishes, we can easily think of hot pot. These two different cooking methods are actually easier to understand. Dry pot dishes are named after hot pot. There are many hot pot vegetable soups, which can scald all kinds of ingredients, while the dry pot vegetable soups are relatively few.

The main course in the pot is made in the kitchen, so you can eat small hot pot. At the same time, in order to prevent the dishes in the pot from getting cold, heat and keep warm with a small fire, and turn them with a spatula from time to time to prevent the pot from sticking. This form often appears in the daily diet of families;

After eating the main course in the pot, the hotel waiter will add some soup to us, and then add other ingredients, just like eating hot pot. So when eating a griddle in a restaurant, we can taste both the griddle and the chafing dish.

In our daily life, or ordering food in a restaurant, all kinds of dry dishes are still very common. They are well prepared, and what everyone likes best may be the following:

1, dry potato chips;

2, dry pot thousand pages of tofu;

3, dry pot cauliflower;

4. Slice the lotus root in the dry pot;

5, dry pot shrimp;

6, griddle chicken

7. Dry pot and fat intestines;

8. dry pot ribs;

When cooking the above eight kinds of dry pot dishes, I summarized the following characteristics:

1 For example, dry pot potatoes, dried lotus root slices and dried cauliflower will cook potatoes and other ingredients in boiling water;

2, onions, ginger, garlic, bean paste will be used;

3. Dry pot vegetarian dishes, such as dry pot lotus root slices and dry pot potato chips, will not be matched with other ingredients;

4. Because of the ingredients themselves, dry pot Chiba bean curd, dry pot cauliflower and so on. It is necessary to add a little pork to cook together, so that these ingredients in the pot can absorb the fat of pork and achieve the best taste, which is more in line with the basic cooking methods when these ingredients are cooked;

5, dry pot shrimp, dry pot chicken, dry pot ribs and other meat ingredients will be matched with other vegetables, such as cucumbers, potatoes and other side dishes to achieve complementary tastes;

After introducing some related practices of dried vegetables, let's introduce dried chicken to you. The finished product is delicious and the preparation method is simple. No need for blanching or pressure cooker. Before introducing the practice to you, let's share some tips of this dry roast chicken as follows:

1. The whole chicken bought in the supermarket still smells fishy. Therefore, we need to soak it in clear water in large quantities to soak the blood in the chicken pieces to achieve the purpose of removing the fishy smell;

2. The soaking time can be appropriately extended, and water is changed several times in the middle. We make griddle chicken, and in order to taste fresh, the chicken pieces are not blanched;

3. To cook griddle chicken, you don't need to add seasonings such as monosodium glutamate and chicken essence;

4. Cooked chicken needs to be marinated in advance, which is why we don't drown it. After soaking in bloodletting water, the chicken pieces should be completely drained, which is also convenient for pickling.

5. It is essential to cook dry-cooked chicken, green onions and hanging peppers. Stir-fry until you smell the smell of hanging peppers, or add onions, depending on your personal preference;

Below, I will introduce you to the specific practice of griddle chicken:

1. After the chicken pieces are marinated, add 1 tablespoon salt, 2 tablespoons cooking wine, 2 tablespoons light soy sauce and half a teaspoon soy sauce, and stir evenly for 20 minutes;

2. After the chicken pieces are marinated, you can fry them in the pan. It takes about 5-8 minutes to stir fry quickly on medium and small fires;

3. Stir-fry the fat in the chicken nuggets until the chicken nuggets are slightly browned. When only the fat is left in the pot, add Xiaomi Spicy, dried Chili and garlic cloves and stir-fry the garlic cloves to give the fragrance;

4. Add Laoganma to taste and quickly stir-fry red oil;

5. Add 2 spoonfuls of cumin powder and stir-fry until fragrant;

6. Add bell pepper rings and green onions, stir-fry until raw, then prepare an iron pot, make a good onion base, add the chicken pieces we just fried, heat and keep warm with low fire, and a pot of delicious dry pot chicken will be ready;

At the end of the paper, I want to say a few words. Cooked chicken will be delicious with cucumber strips and potato chips. Potato chips need to be boiled in water in advance, and then put into the bottom of the iron pot with cucumber strips.

Boil the whole chicken in a dry pot, which is very simple. The softness of chicken nuggets depends on slow frying for 5-8 minutes. We can flexibly grasp the softness of chicken nuggets according to our personal preferences.

Dry pans have always been my favorite, but there are really few really delicious dry pans. Many friends may think that the griddle can be directly fried, and at most add some hot pot ingredients. In fact, what I want to say is that any shop with a good dry pot should first marinate the meat (such as ribs, chicken feet, duck feet, rabbit meat, pig feet, etc.). ) in salt water. Note that the brine here does not need any salty taste.

For example, do dry pot ribs:

1, the spareribs are washed and cut into small pieces, marinated first and put into the pot for later use.

2. Prepare the lotus root and cut it into small pieces, cut the potatoes into strips and spread the powder for several sections. Cook these side dishes until they are 70% cooked and set aside.

3. Heat the hot oil from the pan, add a little onion slices and garlic slices, stir-fry the ingredients in the dry pan of Shu Baye, add the ribs and stir-fry evenly, then add the side dishes and continue to stir-fry. Put the coriander on the plate and serve.

The same is true of roast chicken and dry pot duck.

This is my opinion. I hope I can help you.

Hello, everyone, I am a newcomer to a beautiful life.

Speaking of this griddle, I remember that we have a restaurant there, and there are special dishes and cauliflower in the griddle. It tastes absolutely delicious. Order two powders every time you go. Many people imitate others, but they just can't do it.

I can do ordinary things, too. Let me talk about the steps.

material

Cauliflower, oil consumption, pork belly, onion, garlic, soy sauce, dried pepper, pepper, salt, sugar.

working methods

Cut cauliflower into small pieces and soak in salt water for ten minutes.

Put the oil in the pot, put the pepper when the oil is hot, put the pork belly after the pepper is fragrant, stir-fry the pork belly for oil, dry the pepper segments, onions and garlic, continue to stir-fry, then add cauliflower, start to adjust the taste, add salt, consume oil, soy sauce and sugar, and stir-fry for 30 seconds, then you can go out of the pot.

You can cook it on an alcohol stove, which will taste better, and the more you cook the pork belly, the more fragrant it will be.