How to make assorted casserole

Cuisines and functions: home-cooked recipes, youth recipes, tonic recipes, malnutrition recipes, craftsmanship: casserole, assorted casserole (3) Materials: Ingredients: pig 200g short ribs (pork ribs)

Accessories: 50g mushrooms (fresh), 50g chicken, 50g pork belly, 50g shrimp, 100g cabbage, 50g grass carp, 100g vermicelli, 50 grams of bamboo shoots

Seasoning: 10 grams of salt, 2 grams of MSG, 15 grams of cooking wine

Features of Assorted Casserole (3): The soup is clear, delicious and nutritious. How to make assorted casserole (3): 1. Wash the short ribs, blanch them in the pot, take them out and wash them;

2. Cut the cabbage into cubes;

3. Vermicelli Soak in hot water until soft and cut into 18 cm long sections;

4. Soak the mushrooms in hot water, remove the stems, wash and set aside;

5. Chicken, grass carp, and pig Wash and slice the tripe and bamboo shoots separately;

6. Put the short ribs into a casserole, add cooking wine, refined salt, water (to the extent that the ribs are covered), and ginger slices and simmer for 30 minutes;

7. Then add cabbage cubes and vermicelli, and place chicken slices, tripe slices, fish slices, and bamboo shoot slices on the four corners of the casserole;

8. Place shrimps in the middle, and mushrooms on top. Fill up with water;

9. Bring to a boil over high heat, then turn to low heat and simmer for 15 minutes. Food Compatibility with Shrimp: Shrimp should not be eaten with certain fruits. Shrimp is rich in nutrients such as protein and calcium. If they are eaten together with fruits containing tannic acid, such as grapes, pomegranates, hawthorns, and persimmons, it will not only reduce the nutritional value of the protein, but also tannic acid and calcium ions will combine to form insoluble conjugates that irritate the gastrointestinal tract, causing discomfort, vomiting, and Symptoms include dizziness, nausea, abdominal pain and diarrhea. Seafood and these fruits should be eaten together at least 2 hours apart.