Ingredients: one tail of snakehead, celery, garlic, carrot, sweet potato and pepper.
Seasoning: salt, soy sauce, chicken powder, sweet noodle sauce and hot sauce.
Practice: 1. Scale snakehead, take out internal organs, rinse, cut into thin slices, and break the head in half. 2. Put a little butter in the non-stick pan (so that the meat won't paste the pan, you can use salad oil), and then spread a layer of vegetables such as garlic, carrots, celery, sweet potatoes and peppers. 3. Stack the fish pieces on the vegetables, adjust the induction cooker to 240 degrees for 6 minutes, then uncover the lid, spread the sauce on the fish pieces, stew for 2 minutes with 800 watts fire (low fire), and sprinkle with coriander powder.
Characteristic flavor: fresh and fragrant, and the meat is soft and tender.
Braised prawns in tomato sauce
Ingredients: eight prawns, celery, garlic, carrots, sweet potatoes and peppers.
Seasoning: tomato, starch, shredded ginger.
Practice: 1. Cut the shrimp back with a knife, and wash off the mud line with clean water (without peeling). 2. Add salt, sugar and starch to two teaspoons of tomato juice according to personal taste, and then add appropriate amount of cold water and mix well. 3. Put butter in the pot, adjust the induction cooker to 240 degrees for 4 minutes, stew the shrimp until both sides turn red, uncover the lid, spread the sauce on the shrimp, add coriander, simmer for 2 minutes, and then sprinkle with minced coriander.
Characteristic flavor: sweet and sour, fresh and tender meat.
braised eggplant
Ingredients: two eggplants, carrots, peppers, thick potato chips.
Ingredients: soy sauce, chopped green onion, Jiang Mo, chicken essence, Chili sauce (can be added according to personal taste), starch.
Practice: 1. Cut eggplant into pieces, carrots, peppers and thick potato chips into large pieces for later use. 2. Dilute with soy sauce, chopped green onion, Jiang Mo, chicken essence and water starch Chili sauce. 3. Add a little butter, carrots, peppers and thick potato chips to the bottom of the pot, add eggplant, adjust the induction cooker to 240 degrees for 4 minutes, then uncover the lid and add the sauce made of starch. Then simmer for 2 minutes, let the sauce become tight and reddish, and you can eat it.
Characteristic flavor: eggplant is slightly spicy, soft and smooth.
braised beef
Ingredients: 400g beef (tenderloin).
Ingredients: batter, lard, chopped green onion, Jiang Mo, soy sauce, sugar, cooking wine and water starch.
Practice: 1. First cut the beef into thin slices according to vertical stripes. Mix batter, chopped green onion, Jiang Mo, soy sauce, sugar and cooking wine with water starch to make a thin juice. 2. Put the base oil in the pot, and spread celery, garlic, carrots, sweet potatoes and peppers on the bottom of the pot. Code the meat, adjust the induction cooker to 240 degrees for 5 minutes, then uncover the lid, put the sauce on the meat, add the coriander, stew for 3 minutes on low heat, and sprinkle with coriander powder.
Characteristic flavor: bright color, fat but not greasy.
Chef's Tip: Braised pot is a simple but special cooking method, which is characterized by softness, rottenness and non-greasy. The loss of protein in food during frying is 8%- 12%, but less during cooking and braising. Vitamin B lost 45% in frying, 42% in boiling and 30% in stewing. It should be noted that water should not be added in the whole production process of the braised pot, and it is enough to rely on the moisture of the base material and the main material itself. At the end of eating, you can also add prepared soup, rinse vegetables and other foods to the pot.