The basic materials are duck meat, lean meat slices100g, water-soaked mushrooms 50g, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, onion slices, ginger slices, garlic slices, hot sauce and broth.

1. Cut the duck into small pieces.

2. Put the wok on the fire, burn the oil to 50% heat, add pork slices and mushrooms and stir fry, add onions, ginger and garlic and stir fry to taste, then add duck pieces and broth.

Salt, soy sauce, vinegar, cooking wine, monosodium glutamate, after boiling, pour into the casserole and simmer for about 30 minutes;

3. Put the base oil in another pot, add the hot sauce and garlic slices, stir fry, pour into the casserole and cover the table.

3. Squid in casserole

Characterized by bright color, rich soup flavor and long heat preservation time, it is suitable for winter consumption.

raw material

Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

manufacturing process

Put 2000 grams of clean water, 50 grams of quicklime and dried squid in a basin, soak them for 12 hour, stir them twice to make the squid swell evenly, then take them out and rinse them with clean water; Cut the prepared squid into thick and thin shreds with a length of 4cm and a width of 1cm, including chicken skin, catkin, mushrooms and ham, and wash the onion and ginger and pat them loose; Burn the iron solder red, iron off the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair, and wash it; Put1000g supernatant into a casserole, add onion, ginger, cooking wine and pig's trotters, bring to a boil, skim the floating foam, and simmer for about 90 minutes to form a thick soup; Put 250g chicken soup in the pot and blanch shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and preferably add pepper and salt noodles to taste.

4, casserole moray eel

Composition:

Eel 1000g, pig fat 50g, scallion 15g, ginger 15g, pepper 10g, aniseed 10g, cinnamon 10g, and coriander stalks/kloc.

Features:

Soft and tender, the eel is salty and spicy, and the soup is mellow.

Operation:

1. Take out the internal organs of eels, wash them with clear water and cut them into 5cm long sections.

2. Cut the onion and slice the ginger; Slice pig fat; Cut the stem of coriander into sections for later use.

3. Add clear water to the wok, bring to a boil, soak the eel segments in boiling water, take them out, and control the water.

4. Take 1 casserole, wash it with clear water, put half of onion and ginger slices at the bottom of the casserole, then put eel slices in the casserole, add fat slices, onion slices, ginger slices, pepper, aniseed, chicken soup and cinnamon, bring it to a boil, sprinkle with sesame oil, salt, cooking wine, vinegar and monosodium glutamate, bring it to a boil with high fire, and stew it with low fire.

5. Casserole core

trait

The cabbage is tender and crisp, and the soup is mellow.

raw material

350 grams of green vegetable heart. 50g of raw chicken breast, 25g of ham, 25g of winter bamboo shoots, water-soaked mushrooms 15g, scallops 15g, and 6g of egg white. Salt 7.5g, monosodium glutamate 2g, starch 15g, onion 20g, ginger 10g, Shaoxing wine 15g, chicken soup 200g, lard 500g (actual oil 75g) and cooked chicken oil 15g.

manufacturing process

Wash the cabbage, cut the head into olive shape and cut it with a cross knife. Chicken breast is cut into willow blocks and made of refined salt, monosodium glutamate, egg white and dried starch slurry. Remove the old tendons from scallops, wash them, put them in a bowl, add Shaoxing wine, onion, ginger and chicken soup, steam them thoroughly, take them out, heat them in a wok, add cooked lard, put the Chinese flowering cabbage into the oil when the heat reaches 40% (about 88℃), and take them out and drain the oil when the leaves are bright green and the stems are slightly transparent. Then put the chicken slices in the oil pan and oil them, and take them out when they are milky white. Take a casserole, put the root of Chinese cabbage outward and the tip of the cabbage toward the center of the pot neatly, then put mushrooms, bamboo shoots, ham slices and chicken breast slices on Chinese cabbage in turn, sprinkle steamed scallops, and add refined salt and Shaoxing wine. Bring the chicken soup to a boil, simmer for 10 minute, add monosodium glutamate, and pour in cooked chicken oil.

6, three fresh casserole

trait

The materials are diverse, and the fish, shrimp and eggs are soft, waxy and fresh, original and fragrant.

raw material

Ingredients: 50 grams of cooked chicken, 50 grams of fresh shrimp, 6 meatballs, 6 fish balls and 50 grams of pork belly. Accessories: cooked ham 15g, cooked cake 25g, soaked skin 100g, soaked vermicelli 100g, cooked bamboo shoots 25g and Chinese cabbage 250g. 7 grams of refined salt, 5 grams of monosodium glutamate and 750 grams of clear soup. 50 grams of cooked lard.

manufacturing process

Cut the shrimp and wash it. Chicken, cakes and winter bamboo shoots are all cut into long strips and arranged separately. Cut the Chinese cabbage into 6.5 cm long and 2 cm wide sections, blanch with boiling water, drain the water, cut the vermicelli into long sections, cut the skin into pieces the same size as the Chinese cabbage, and rinse with clear water. Take a casserole, put it in Chinese cabbage, and add vermicelli and pigskin. Put pork tripe, chicken, cake, bamboo shoots, meatballs and shrimp neatly on the pigskin according to different colors and shapes, and cover the fish balls with ham slices. Add Shaoxing wine, refined salt, monosodium glutamate, clear soup and lard, and simmer until crisp and rotten. Move away from the fire. Serve with a plate as a foil.

7, casserole fish head tofu

trait

It is oily and tender, delicious, and the soup is pure and fragrant, which is a good winter product.

raw material

Wash the first half of silver carp (weight about 150g). 250 grams of tender tofu, 25 grams of water-soaked mushrooms. 75g of cooked bamboo shoots. 25g of Shaoxing wine, 5g of Jiang Mo, 35g of soy sauce, 25g of tender green garlic, 5g of sugar15g, 0/5g of bean paste/kloc-0, 3g of monosodium glutamate, 250g of cooked lard and 250g of soup.

manufacturing process

Wash the head of silver carp, remove the teeth, and make two deep cuts in the meat near the head, one on the gill cover meat and the other on the walnut kernel. Coat the fish head with a layer of broken bean paste on the side and soy sauce on the front. Cut the tofu into long strips and blanch it in boiling water to remove the beany smell. Mushroom slices. Cut the green garlic into sections. Heat the casserole with high fire. When it is 80% hot (about 1760℃), fry the fish head in a pot, add soy sauce, Shaoxing wine and white sugar, stir, turn the fish head over, add 500 grams of soup and water, add tofu, bamboo shoots, mushrooms and Jiang Mo, boil it, pour it into a casserole, and turn it over with low fire.

8, casserole three flavors

Materials: pork elbow100g, chicken with bone100g. 60 grams of eggs, 25 grams of ham and 25 grams of vegetables. 20g of soy sauce, clear soup 100g, shallots 15g, ginger slices 10g, 5g of refined salt, monosodium glutamate 1g, and vegetable oil 100g.

Exercise: 1, pork elbow and chicken with bone cut into 3.3 cm square pieces, blanched in boiling water pot, fished out and put in casserole.

2, the eggs are cooked and peeled, and the soy sauce is evenly soaked. Fry in the oil pan until golden brown, take out, put it around the casserole, and cut the ham and vegetables into small elephant-eye pieces. Put the clear soup, Shaoxing wine, onion slices, ginger slices and salt into a casserole, bring it to a boil over high fire, and then move it to a low fire for stewing until it is crisp and rotten. Take out onion slices, ginger slices, ham slices, vegetables and simmer on low heat. Skim off the oil slick, add monosodium glutamate and drizzle with chicken oil. (HaoChi 123.com)

Nutritional value: The elbow contains protein and gum. When eating, you should mix meat and vegetables to maintain a nutritional balance.

Pork-How to identify sick pork: When buying pork, pull out one or several pig hairs and carefully look at their hair roots. If the hair root is red, it is a sick pig; If the hair roots are white ...

Eggs-1, protein: Eggs are rich in high-quality protein. Every100g of eggs contains12.7g of protein, and the protein contained in two eggs is roughly equivalent to150g of fish or lean meat.

9. Pork intestines casserole

Materials]: 800g of fat sausage, 200g of straw mushroom, 200g of mushrooms and 200g of fresh bamboo shoots. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 5g of pickled pepper, 3g of pepper, cooking wine 15g, monosodium glutamate 15g, 20g of chicken essence and 2500g of white soup.

[Method]: (1) Divide straw mushroom and shiitake mushroom into two parts, and cut fresh bamboo shoots into prismatic shapes. 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 oil to heat it, add ginger and garlic slices, onion, soaked red pepper and fat soup, and stir-fry until fragrant. Mix the white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, pour into the casserole and go on stage.