1, 1, pure dish in casserole, materials: frozen tofu, lotus root, bean skin, bean paste, dried pepper, onion, ginger and garlic with pepper oil, green vegetables, ham sausage, lard, kelp silk, tofu and sesame sauce. Practice: add peanut oil, add ginger and garlic after the pot is hot, and pour in bean paste to stir fry. Add dried Chili, dried Zanthoxylum bungeanum and water (broth is best) and bring to a boil. Add a little lard. Pour the cooked soup into the casserole, cut the ingredients and put them into the pot. Add a little pepper oil, sesame sauce and bean curd to taste.

2, casserole potato powder, ingredients: potato powder, mushrooms, kelp, bean curd, konjac knot, Chinese cabbage, salt, sugar, soy sauce, pepper powder, Chili oil Practice: boil water in a pot, boil the powder, and take out cold water for later use. Add enough water to the casserole, add mushrooms and kelp, and cook until the water boils. The soup at this time is the convenient mushroom seaweed soup! Next, add konjac knots and bean curd and cook for two minutes, then add Chinese cabbage and potato powder, and add all seasonings except Chili oil to boil.

3, casserole balls, ingredients: pork belly tofu carrot cabbage vermicelli salt cooking wine chicken essence pepper oyster sauce sesame oil Practice: Prepare raw materials, chop carrots and tofu with a knife, and grind pork belly into minced meat. Put the salt, cooking wine, pepper, chicken essence and oyster sauce into a slightly larger bowl. Add water, stir minced meat until thick, add chopped carrot, bean paste, sesame oil and egg white, mix well, and make into meatballs. Wash the Chinese cabbage and vermicelli for later use, pour the noodle soup into the casserole, squeeze the mixed meatballs out of the tiger's mouth, boil them in the noodle soup, skim off the floating foam on the surface, and cook them in the Chinese cabbage and vermicelli until soft.

4, casserole rice noodles, ingredients: dried rice noodles, minced meat, Yunnan sauerkraut, leeks, bean tips, bean sprouts. Practice: (Soak Yunnan dried rice noodles for at least 4 hours) Boil a pot of boiling water, put the rice noodles in and cook for 2 minutes, turn off the fire and stew for 10 minute. Cool the rice noodles with cold water. Put bone soup in the casserole, soy sauce, soy sauce, sugar and cooking wine in the minced meat, and cook in the casserole. Add Yunnan sauerkraut and Chili oil, add rice noodles, leeks, peas, bean sprouts, pepper, chicken powder and monosodium glutamate, and cook for 2 minutes.