Recipe introduction
Delicious and fragrant, tofu is very soft.
material
Ingredients: 500 grams of tofu and 500 grams of cabbage.
Seasoning: 5g of sesame oil, 5g of soy sauce, 3g of salt, 2g of monosodium glutamate and 5g of onion.
working methods
1. Cut tofu into domino pieces; Cut the cabbage into pieces of the same size for later use; Wash the onion and cut it into chopped green onion.
2. Pour a proper amount of water into the casserole, spread the Chinese cabbage in the water, put the tofu block on it, add chopped green onion, soy sauce and refined salt, cover and stew, simmer for 10- 15 minutes, and add monosodium glutamate and sesame oil.
Mushroom chicken casserole
material
1 chicken, 10 dried mushrooms, 2 onions, 2 slices of ginger, 2 tablespoons of garlic, 2 tablespoons of salt, 5 tablespoons of rice wine and a little sesame oil.
working methods
1. Wash the local chicken, blanch it and cut it into pieces for later use.
2. After soaking the dried mushrooms in water, cut the noodles with a knife for later use; Cut the onion into pieces for later use.
3. Put the chicken pieces with the method of 1 into a casserole, add dried mushrooms, ginger and garlic, and inject water for 8 minutes. After the fire boils, turn off the heat, cover the pot and continue to cook for 30 minutes. Finally, add the onion pieces and cook for 5 minutes, then add all the seasonings when eating.
Stewed fish head in casserole
Recipe introduction
Silver carp, also known as chubby fish, is famous for its fleshy head. The fish head is tender and nutritious. Besides protein, fat, calcium, phosphorus, iron and vitamin B 1, it also contains lecithin that fish lack. This substance can be decomposed into choline after metabolism in the body, and finally acetylcholine is synthesized. Acetylcholine is one of the most important "neurotransmitters" for chemical substances between neurons to transmit information, which can enhance memory, thinking and analytical ability and make people smart. Fish brain contains the most comprehensive and rich nutrition, which contains a kind of fish oil needed by human body, and fish oil is rich in highly unsaturated fatty acids, and its main component is what we call "brain gold". This is an essential nutrient for human body, which mainly exists in phospholipids in the brain and can maintain, improve and improve brain function. If the intake is insufficient, the baby's brain development process will be hindered. So there is a saying that eating more fish heads can make people smart. Eating fish heads regularly can not only strengthen the brain, but also delay mental decline. The meat under the gills is transparent and gelatinous, rich in collagen, which can resist human aging and repair body cells and tissues. The fish head just served on the table is full of filar silk aroma, and each piece is wrapped in rich sauce, which is a delicious dish to accompany wine in winter.
material
Ingredients: silver carp head 1.
Ingredients: onion, mushrooms, garlic, onion segments, ginger slices, salt, carved wine, fermented grains, rock sugar, oyster sauce, pepper, red pepper and soy sauce.
working methods
1. Cut the silver carp head in half, wash it, cut it into large pieces, and season it with a little salt, carved wine, pepper and oyster sauce 10 minute.
2, onion cut into large pieces, garlic peeled and cut into garlic cloves, green onions cut into sections.
3. First add some olive oil to the casserole, add garlic cloves, then add onion slices, mushrooms, onion ginger segments, mashed juice and a little salt, and then add fish head pieces. Add two mushrooms, several cloves of garlic, red pepper, rock sugar, soy sauce and a little salt to the fish head.
4. Finally, put a small bowl of carved wine, cover the casserole with a big fire and boil it. Cook on low heat until the casserole soup is dry, sprinkle with shredded onion and serve.
skill
1, when cooking fish head, only add carved wine without water.
2. After the pot is boiled, turn down the heat. Finally, when the soup is dry, observe it at any time to avoid burning.
3. Add a layer of olive oil, garlic, onions, mushrooms, etc. To avoid touching the pot.
Fish head rice noodles casserole zai
material
1 fish head (about 800g), 100g dried skin, 200g Flammulina velutipes, 2 star anise, 2 tablespoons Shaoxing wine (30ml), 2 onions, 3 cloves of garlic, 2 tablespoons of soy sauce (30ml) and 1 teaspoon of dried Chili (5g
working methods
Wash the fish head, remove the gills, cut the fish head in half with a knife under the jaw, then dry the water and pat a layer of dry starch on the surface. Soak the dry powder skin in warm water until it becomes soft. Wash Flammulina velutipes and cut off the roots.
Heat the oil in the pan over medium heat. When it is 70% hot, add the fish head, fry until golden brown, and remove and drain the oil.
Take 20 ml of oil and put it in a casserole. After heating, add scallion, dried pepper, star anise and garlic and stir-fry until fragrant. Then add fish head, soy sauce, Shaoxing wine, sugar, salt and water (the amount of water should not exceed the fish head). After the fire, turn to low heat and cook slowly for 20 minutes.
Finally, put the Flammulina velutipes and vermicelli into the casserole and continue to cook 15 minutes.
skill
You can also tear the pancakes into small pieces and put them in a casserole and dip them in fish soup. It tastes fresh and fragrant.
You should choose the used casserole and make sure it is delicate, otherwise there is a danger of cracking when frying and cooking with oil.
Xuecai tofu casserole
material
Minced meat, garlic, pepper, sauerkraut, soy sauce, wine, sugar, pepper.
working methods
1. Stir-fry minced meat, garlic, pepper, sauerkraut, soy sauce, wine, sugar and pepper in oil for a few times.
2. Dice the tender tofu, put it in a casserole, add broth, sprinkle with chicken powder, cover with (1) seasoning, and stew for 10 minute.
fatty intestine casserole
material
Ingredients: 800g of fat sausage, 200g of straw mushroom, 200g of mushrooms and 200g of fresh bamboo shoots.
Accessories: 5 grams of ginger, 5 grams of garlic, 5 grams of onion and 5 grams of pickled pepper.
Seasoning: 50g of refined oil, 3g of pepper, cooking wine 15g, monosodium glutamate 15g, 20g of chicken essence, 2,500g of white soup and a proper amount of salt.
working methods
(1) Volvariella volvacea and Lentinus edodes are divided into two parts, and fresh bamboo shoots are cut into prisms. Wash and put in a casserole for later use.
(2) Slice the ginger and garlic, and cut the onion and pickled pepper into a "horse ear" shape.
(3) Wash the fat sausage, put it in a cage, steam it until it is 8% mature, take it out, and cut it into 4 cm pieces.
(4) Put the wok on the fire, add the oil to heat it, add the ginger and garlic slices, the onion, the soaked red pepper and the fat sausage, and stir-fry for fragrance. Mix the white soup well, add monosodium glutamate, chicken essence, cooking wine and pepper, bring to a boil, skim the floating foam, add salt to taste, and finally pour it into a casserole and go on stage.