Enamel pot curry beef
raw material
500g of beef, onion 1, potato 1, 2 carrots, 2 tablespoons of vegetable oil, 2 garlic cloves, 2-3 slices of fragrant leaves, 3 tablespoons of chicken essence 1 tablespoon or concentrated chicken juice/1 slice, concentrated curry sauce or curry block.
Production steps
1. Wash the beef, cut into pieces and blanch for later use. Cut the onion in half, chop it in half, shred it in half, wash the potatoes and carrots, and cut them into hob blocks for later use.
2. Turn on the small fire in the enamel pot, pour the oil in the pot, add the minced garlic, stir fry, add the chopped green onion, and stir fry until the onion becomes translucent.
3. Add beef, shredded onion and shredded carrot, stir-fry for about 1 min, add water, fragrant leaves and concentrated chicken juice, cover and cook for 15 min.
4. After 1 5 minutes, add potatoes and curry sauce, stir well, cover after boiling, and simmer for1hour.
5. Try it. If you feel weak, you can add a little chicken essence or salt. There is too much soup, you can turn on the fire to collect the juice.
6. success. Beef is really tender and delicious!
Tips:
If there is no enamel pot, cook it in a pressure cooker or slowly in an ordinary pot. After curry beef is cooked, it can be left for one night or several hours, and it will be more delicious the next day.
Practice of braised pork with enamel pot version
1 Preheat the empty pot on low heat for 2 minutes, wash the pork belly and cut it into pieces, and drain the water and pour it into the pot. Stir-fry slowly on medium and small fire until the oil is forced out and the surface is a little brown.
2 Pour in 1 tbsp light soy sauce and 1 tbsp light soy sauce and stir-fry until the pork belly is colored.
3 Add 6 spoonfuls of Huadiao wine, rock sugar 1 spoon, 3 slices of ginger, 2 slices of anise 1, 2 slices of fragrant leaves, and cinnamon 1 g, and stir the onion evenly.
4 Cover the lid and turn on medium heat.
When steam comes out of the pot, pour a glass of water on the lid and simmer for 45 minutes.
6 After the water on the lid evaporates, open the lid, stir fry for a while and then turn off the juice.
skill
1, it is best to choose a little fat pork belly, which will be soft, fragrant and delicious.
2. Pork belly itself has fat, which will produce oil when fried, so there is no need to add cooking oil.
3. The enamel pot has good sealing performance, and the water is not easy to run off, so there is no need to add water in the whole stewing process. The fat of pork belly will turn into oil during stewing, and soy sauce and carved wine are also liquids, so be sure to add water. The dots on the enamel pot cover will make the water vapor condensed on the pot cover circulate in the pot faster, thus accelerating the maturity of the food in the pot.
As for the stewing time, it took me 45 minutes. (Be sure to cook over low heat. ) Pork belly can remain relatively intact and not too brittle. If you like the crispy taste, you can increase the amount of carved wine and stew time. Don't worry, if you put too much Huadiao wine, it won't have too strong a taste, because the alcohol has been heated and volatilized during the stew.
5. It is suggested to use carved wine to make braised pork, which can better set off the flavor of the meat itself. Braised pork belly is fat but not greasy, with a fragrant smell.
Stewed pork knuckle with enamel pot and board
Composition details
Pork belly 500 grams
Soy sauce 1 spoon
Soy sauce 1 spoon
6 tablespoons carved wine
Rock sugar 1 spoon
3 slices of ginger
Onion 1
Octagonal 1
Two fragrant leaves
Cinnamon 1g
Original tasty
Braised process
An hour takes time.
Ordinary difficulty
Composition:
Trotters, ginger, onion, soy sauce, soy sauce, aniseed, beer, warm water, salt.
How to do it:
1. After scalding the trotters, pour a little oil into the enamel pot;
2. Add sugar, cook the sugar until golden brown, and pour it into the trotters;
3. Slightly color the trotters, add aniseed, onion and ginger, and stir fry;
4. Then add soy sauce, soy sauce and a proper amount of salt, and then pour in beer and a little water, which is less than 3/4 of the trotters;
5. Simmer for 40 minutes on medium and small fire, don't just boil the pot at the back to avoid water loss;
After 6.40 minutes, open the lid and adjust the fire to collect juice, and a pot of trotters will be ready.
Enamel pot version of glutinous rice chicken soup
1: 3 diced mushrooms, diced sausages, chopped green onion and ginger slices.
2. Soak glutinous rice and quinoa for 2 hours in advance.
(glutinous rice must be soaked in advance to cook better)
3: Drain the soaked glutinous rice and quinoa, add a spoonful of soy sauce, and stir well with mushrooms and diced sausage.
4. Next, deal with the chicken (1). Wash the chicken inside and outside. I bought the processed chilled chicken. If you kill a live chicken, you need to gut all. (2) Carefully check the chicken for foreign bodies and clean them up. (3). Subtract chicken feet and nails, and cut off the chicken butt.
5: Fill the chicken belly with rice stuffing, and pay attention to eight points of fullness. Too much stuffing is easy to explode.
6: It doesn't matter if the glutinous rice stuffing is left. You can cook it in a small amount in an electric cooker or steam it into delicious quinoa glutinous rice ~
7: Seal it with a toothpick like sewing clothes.
8. Arrange the shape of the chicken, put it in an elegant posture, put it in the pot, and add water to the position three fingers away from the pot.
9: Boil over medium heat.
10: Remove floating foam with a spoon.
1 1: Add shallots, ginger slices and mushrooms. 1 hour later, open the lid and try to cook with chopsticks, which are easy to insert, proving that the chicken is completely cooked.
12: simply season with salt and add a little sugar to refresh. After the chicken soup is finished, the table is steaming ~ the cast iron pot has a high value, and even the beautiful soup bowl is saved.