Five methods of home-cooked cauldron dishes in autumn and winter, authentic country flavor, moderate taste, suitable for all ages.
Ingredients: 500 grams of pork belly and 200 grams of coarse vermicelli.
Accessories: 20 grams of dried mushrooms, 500 grams of Chinese cabbage, 30 grams of green onions and 20 grams of ginger.
Ingredients: 3 grams of star anise, 2 slices of fragrant leaves, 2 grams of pepper, 20 grams of rock sugar, 20 grams of yellow wine, 20 grams of soy sauce, 3 grams of chicken powder, proper amount of salt, edible oil 10 gram, salty and fresh.
Exercise:
1. Pork belly, dried coarse vermicelli, dried mushrooms, Chinese cabbage, onion, ginger, star anise, fragrant leaves, pepper, crystal sugar, yellow wine, soy sauce and chicken powder.
2. First put the star anise, pepper and fragrant leaves into the seasoning box and cover it.
3. Cut the onion into sections and slice the ginger, then put the seasoning box and onion ginger into the pot.
4. Pour the soaked mushrooms into the pot and cook with the water soaked in mushrooms.
5. Heat the frying spoon and inject a little cooking oil, then pour the chopped pork belly into the pot and stir fry.
6. Stir-fry the meat until it is slightly yellow, and pour it into the soup pot 1.
7. Bring to the boil with high fire again, pour in rice wine and soy sauce, cover the pot, simmer for 40 minutes, add the soaked vermicelli after 40 minutes, and simmer for 8- 10 minutes.
8. After vermicelli stew 10 minutes, add salt and chicken powder to taste.
9. Take out the seasoning box after adjusting the taste.
10. Add Chinese cabbage, collect juice over high fire, stir fry while collecting juice.
1 1. Spoon the stewed pork vermicelli into the casserole, light the casserole, and simmer for 5 minutes, then serve.
Second, stew four kinds.
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country flavor, moderate taste, suitable for all ages.
Ingredients: pork belly 400g, fried tofu150g, coarse vermicelli 250g and Tricholoma matsutake 300g.
Accessories: 3 pieces of star anise, 3 grams of cinnamon, 2 pieces of fragrant leaves, 20 grams of yellow wine, 40 grams of onion, 20 grams of ginger and a proper amount of green garlic.
Ingredients: 20g of soy sauce, 20g of oyster sauce, 20g of rock sugar, 0g of 65438+ salt, 2g of monosodium glutamate and 20g of edible oil.
Exercise:
1. Soak the vermicelli in warm water until it becomes soft.
2. Blanch the pork belly for later use.
3. Blanch the fried tofu for later use.
4. Wash and blanch the pine mushrooms for later use.
5. Put the right amount of oil in the pot, then add the rock sugar, and stir-fry the sugar color on low heat.
6. After the sugar melts, stir fry until it is slightly yellow. Stir-fried onion ginger, star anise, fragrant leaves and cinnamon. After frying, stir-fry boiled pork.
7. Stir-fry the pork until the skin is slightly yellow, cook it in yellow wine and stir well.
8. Add soy sauce and mix well.
9. Finally, pour in oyster sauce and stir well.
10. Pour boiling water into the pot and stew for 20 minutes.
1 1. Stew the pork for 20 minutes, then pour in the fried tofu.
12. Mix mushrooms well again and continue to stew 10 minutes.
13. Stew mushrooms and tofu and pour in vermicelli.
14. Then pick out the star anise, cinnamon and ginger slices inside.
15. Stew vermicelli 10 minutes and season with salt.
16. Sprinkle a little monosodium glutamate to freshen up.
17. finally sprinkle a little black pepper and mix well.
18. Sprinkle shredded green garlic on the dish and serve.
Three, tomato stew cauldron dishes
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country flavor, moderate taste, suitable for all ages.
Ingredients: 3 tomatoes, 2 small potatoes, 3 or 4 yuba, and a handful of beans.
Accessories: onion and ginger, aniseed 1-2, dried red pepper 1-2.
Ingredients: chicken essence, sesame oil and salt.
Exercise:
1. Preparation of main ingredients: blanch tomatoes with boiling water, peel them and cut them into small pieces; Small potatoes are best peeled and cut into pieces; Soak and cut yuba in advance; Cut the beans into pieces (you can blanch them with water in advance). Accessories preparation: chopped onion, Jiang Mo.
2. Put oil and aniseed in the pot; You can also put one or two dried red peppers, because I didn't put them when I was angry.
3. After the oil is boiled, add the minced onion and ginger. When it is fragrant, add tomatoes and add a little salt to taste.
4. Add the right amount of water and stew tomatoes with high fire.
Add potato pieces.
Stew for about ten minutes, you can add more water.
7. Add potatoes for 3 or 4 minutes, then add beans and yuba.
8. Let the beans and yuba fully taste, stew for about 5 minutes, and add chicken essence and sesame oil.
Fourth, stir-fry assorted foods.
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country flavor, moderate taste, suitable for all ages.
Ingredients: bacon 100g, lunch meat 100g, squid 1, bean sprouts 250g, Flammulina velutipes 100g, Pleurotus eryngii 1, coriander 1, celery 50g.
Accessories: 2 tablespoons Chili sauce, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of sugar and appropriate amount of Jiang Mo.
Exercise:
1. Prepare raw materials.
2. All raw materials should be cleaned and cut into pieces or sections.
3. Blanch the chopped squid and celery with boiling water respectively, and drain the water with cold water for later use.
4. Heat the fried ginger slices in oil, add Chili sauce, oyster sauce and pepper and stir-fry until fragrant. First, add bacon and sliced lunch.
5. Stir fry and change color, and add squid.
6. Stir fry and change color. Add squid and onion.
7. Stir fry and add bean sprouts and celery.
8. Finally, add mushrooms.
9. Add soy sauce, salt and chicken essence to taste, cook until all the food is cooked and sprinkle with coriander.
10. Add soy sauce, salt and chicken essence, adjust the flavor and cook until all the food is cooked, and sprinkle with coriander.
Five, home-cooked cauldron dishes
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country flavor, moderate taste, suitable for all ages.
Ingredients: pork belly, Chinese cabbage, tofu, seven or eight dried mushrooms and sweet potato vermicelli.
Accessories: 2 tablespoons soy sauce, a little chopped green onion, a little pepper, 2 tablespoons salt, 2 tablespoons soy sauce, and proper amount of aniseed.
Exercise:
1. Slice pork belly (I cut it wrong and cut it into slender strips. . )
2. Sweet potato fans soak a little.
3. Wash the mushrooms and soak them.
Cut the Chinese cabbage into pieces
Cut tofu into pieces
6. Pork belly drowning. Forgot to take a picture.
7. Cook mushrooms with water and vermicelli.
8. Stir-fry pork belly in oil pan
9. Stir-fry pork belly until it is slightly yellow, and then stir-fry tofu.
10. Pour the cooked mushroom water and vermicelli into the pot and cook with pork belly tofu for 20 minutes.
1 1.20 minutes later, add Chinese cabbage pieces and continue cooking for 10 minutes.