Sanxian casserole is a standard in cold weather, with fried fish, fish skin, egg dumplings, fish balls ... with Chinese cabbage and vermicelli, carefully cooked, fresh soup, solid and simple ingredients; Fish head tofu casserole is rich and delicious, and the hot tofu that absorbs the delicious taste of fish makes people drool ~ ~
Sam sun casserole
Sanxian casserole is rich in materials, including fried fish, skin, bacon, pork belly, pig's feet, belly slices, braised eggs, egg dumplings, meatballs, fish balls, winter bamboo shoots, Chinese cabbage, vermicelli, black fungus, mushrooms, green vegetables and so on. As for how to match, it's different now.
It is also a good choice to make a simple version of Sanxian casserole at home ~ cut the shrimp and wash it. Meat and winter bamboo shoots are cut into long strips and arranged separately. Cut the Chinese cabbage into sections, blanch it 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 it with clear water for later use. Take a casserole, enlarge the cabbage, add vermicelli and pigskin. Put pork tripe, chicken, bamboo shoots, meatballs and shrimps neatly on the pigskin according to different colors and shapes, put fish balls in the middle, cover with ham slices, add Shaoxing wine, refined salt, monosodium glutamate, clear soup and lard, and stew over low heat until crisp and rotten.
Fish head tofu casserole
This is a nutritious and delicious home-cooked dish, and it is simple to make. Milky white soup, delicious fish head and tender tofu make people drool.
Wash the fish head and cut it in half. Cut the tofu into long strips and blanch it in boiling water to remove the beany smell. Mushroom slices. Cut the garlic seedlings into sections. Boil the casserole with plenty of water and fry onions and ginger at the bottom of the frying pan. Fry the fish head in the oil pan and move it to the casserole next to it. Drop a little yellow wine and cook fish head soup on medium heat for about ten minutes. Be sure to cook the fish soup over medium heat for a while before it turns white. Turn off the heat for about 20 minutes, pour in the diced tofu and bring to a boil. Add salt and serve. Sprinkle garlic sprouts and pepper before eating.
Fresh salted pork belly bamboo shoot soup
As a local dish in Shanghai, salty food is a unique hometown flavor of many Shanghainese, and it is also a warm memory on the dining table. Restoring this spring seasonal dish with a bowl of rice in autumn should also have a different flavor.
Blanch the peeled bamboo shoots for later use, cut the pork belly into large pieces and cook them together in cold water. Blanch pork belly, remove blood foam, and prepare a pot of broth in advance. Broth can be cooked with chicken rack or pork bones or separately. Bacon is also cut into thick slices. Put the bacon and blanched pork belly into the broth, cut the bamboo shoots into large pieces and put them into the soup, and add ginger slices at the same time. Pour Shaoxing rice wine and ginger slices, and simmer 1 hour. 10 minutes before cooking, add Venetian knots and add some salt.
Wa wa Cai you tofu casserole
Change the Chinese cabbage into a doll dish, and then add a good partner of oil tofu and fans ~ come to a bowl when you can't figure out what to eat!
Boil the pork in a cold water pot until cooked, take it out and cut it into thin slices. Cut the cabbage into small pieces and separate the leaves from the roots. Heat the wok, put the oil in, add the cold oil to the meat slices, and stir-fry over low heat until the meat slices are greasy and golden yellow. Add the roots of the baby cabbage, add salt, oyster sauce and soy sauce, then add the chicken essence, stir-fry until the roots are soft, and then add the leaves. Stir-fry for a few times, and you can add water, which is less than all ingredients. Add oil tofu, add vermicelli when the fire boils, simmer for 5 minutes, and transfer to a hot casserole.
Yutou beef milk spicy pot
Milk plays a magical role in the casserole. Beef is tender and tender, taro is soft and glutinous, and the thick milk flavor has a bit of sweetness, which lingers in the house for a long time.
Wash tenderloin, cut into small pieces, then add egg white and marinate evenly for 10 minute. Wash mushrooms, cut off roots and cut into thick slices. Peel taro and cut it into 4 cm square pieces. Wash shallots and cut into sections. Heat the oil in the pot on medium heat. When it is 60% hot, put the beef slices into the pot, quickly smooth them, and remove and drain the oil for later use. Leave the bottom oil in the pot, heat it, add ginger slices and appropriate amount of water (about 800ml) to boil, then add taro slices, salt and Shaoxing wine, and keep the fire slightly boiling 10 minute. Finally, add beef slices, mushrooms and milk, boil them, pour them into a casserole, sprinkle with shallots, heat them while eating, and keep warm.