Casseroles can make a lot of delicious food. Today, I will introduce you to the delicious food that several casseroles can make.
Shredded chicken casserole potato powder
Prepare the required materials first: half a chicken, potato flour, soybean sprouts, kelp, onion, ginger, star anise, cinnamon, salt, Chili noodles and peanuts.
Make chicken soup in casserole (1)
1. Wash half a chicken, put it in a casserole, add water, onion, ginger, star anise and cinnamon without chicken, and bring to a boil over high fire.
2. Then turn to medium heat and cook until a chopstick can easily insert the chicken, and then turn off the heat (about half an hour).
3. Take out the onion, ginger, star anise, cinnamon and chicken, use chicken soup, boneless and tear the chicken into small pieces, and wash the kelp and bean sprouts.
(2) Boiled potato flour
1. Soak potato flour in cold water half an hour in advance.
2. Then put it in boiling water and cook until it is transparent.
3. Take it out and put it in cold water for cooling.
3) casserole potato powder with shredded chicken.
1. Add kelp and bean sprouts to the chicken soup, bring to a boil with high fire, and cook for 3-5 minutes on medium fire to make the bean sprouts and kelp cooked.
2. Add shredded chicken and boil.
3. Add the soft and cool potato flour and boil it again. Finally, add salt and stir well.
(4) homemade Chili oil
1. Peanut oil, low heat, add chopped peanuts and saute (add more oil).
2. Add Chili noodles and stir fry, always using low heat.
3. Stir-fry until the Chili noodles are deep red, add salt and mix well.
Low fat casserole fish head
Ingredients: one Flammulina velutipes in Taitung, one fish head, two flat fish, three mushrooms, two garlic, broth 1500cc, half a cabbage, two tablespoons of fungus, rice wine, salt, sand tea sauce, sliced meat, hot pot, tofu, Flammulina velutipes, vinegar, soy sauce and white pepper.
1 Soak the lily, flat fish and mushrooms in Taitung until soft, and pat the garlic flat.
The ingredients are ready.
3. Slice the flat fish, mushrooms and garlic, put them in the pot to make them fragrant, and then pour rice wine, vinegar and soy sauce along the pot to suffocate the pot.
4. Pour the broth, fish head and cabbage, simmer the soup with low fire, add sauce to taste, add Taitung Flammulina velutipes, Auricularia auricula, tofu, chafing dish, sliced meat and Flammulina velutipes, boil again, turn off the fire and add sand tea sauce and white pepper to serve.
Seafood Xie casserole porridge
It's cold, so it's best to make a hot crab pot porridge to warm your stomach. This pot of crab porridge is full of fresh fragrance. At the bottom of the porridge, not only crabs are added for boiling, but also fresh shrimps, cuttlefish and scallops are added to boil all delicious seafood in the porridge. The porridge is sweet with a strong crab flavor and soft taste.
Prepare the ingredients first: 2 cups of white rice, 2 crabs, 300g of fresh shrimp, cuttlefish 150g, 6 diced scallops with chopped green onion and celery, 2 cloves of minced garlic, 2 slices of shredded ginger, 500ml of clear soup, 0/500ml of water 1 teaspoon of salt and a little white pepper.
Exercise:
1 reference materials.
Wash the white rice. Wash the shrimp, remove the shell, remove the intestinal mud, and keep the shrimp head and shell.
Wash the crab, remove the lid, and remove the cheeks and abdomen. Soak scallops until soft, and then tear them into filaments. Slice cuttlefish for use.
4 Heat 1 teaspoon oil pan, add minced garlic and stir-fry until fragrant, add shrimp heads and shells and stir-fry for about 2 minutes.
5 Then pour in material 2, add a little salt and simmer for 8 minutes, and separate the shrimp shells with a sieve.
6 Add white rice and dried Beth to the soup.
7 Cover the lid, boil it first, and then simmer for about 45 minutes until it thickens. If the soup base is too dry, you can add a bowl of water.
Then add crab, shrimp and cuttlefish to the porridge and simmer for about 8 minutes.
Add shredded ginger, chopped green onion, celery and seasoning.