Practice: put a proper amount of oil on the clay pot. When the oil is hot, add the sliced mushrooms and winter bamboo shoots, stir fry with chopsticks, add a little water after the fragrance, then add the sliced sausage and bacon, turn it over a few times and add the broth. ...

Making method of clay pot noodles

Ingredients: vegetable gall, ground mushrooms, winter bamboo shoots, sausages, bacon, broth, noodles and seasonings.

Cookware: clay pot, cauldron.

Process:

(1) material preparation

Wash the cabbage, cut it open, and blanch it in boiling water until it is cut.

Sausage and bacon are cooked and sliced.

Wash mushrooms and winter bamboo shoots and slice them.

Note: I always think that the key to good food is comfort. So don't be too serious, just follow your heart, convenience is the best. For example, the sausages and bacon I used at noon today were all left over from last night. As long as they are stored properly, these foods can be stored for a long time in winter. This morning, I just went to the market and bought some mushrooms, a small winter bamboo shoot, some small vegetables and noodles with a width of one yuan.

(2) Cooking

Put the clay pot on the fire and add the right amount of oil. When the oil is hot, add sliced mushrooms and winter bamboo shoots, stir fry with chopsticks, then add a little water, sausage slices and bacon slices, turn them over a few times, and add broth. When the fire boils, turn down the fire and simmer slowly.

/kloc-after 0/5 minutes, taste the soup in the pot and feel that the ingredients are cooked, so you can start another pot with the following strips.

Noodles, as soon as they are rolled, should be taken out immediately and transferred to the earthen pot.

After the noodles are put into the earthen pot, turn on the fire under the earthen pot, and when the noodle soup in the earthen pot boils, add the vegetable gall. A clay pot noodle is enough.

Clay pot beef brisket noodles

Ingredients: a piece of beef brisket, a number of scallops, shredded ginger and star anise, pepper, dried red pepper, soy sauce, Shaoxing wine, crystal sugar, fried beef sauce with Lee Kum Kee sauce, sesame oil, beef tendon, noodles, two potatoes, three carrots, a small broccoli, half an onion and a proper amount of ginger slices.

working methods

1. Cut the beef brisket into pieces and marinate it with one tablespoon of soy sauce, one tablespoon of wine and one teaspoon of sesame oil for fifteen minutes to make it bright and delicious.

2. Take an oil pan and saute shredded ginger, star anise, pepper and dried red pepper. Put the brisket in the pan, add Lee Kum Kee sauce and saute beef bone sauce.

3. Switch to medium and slow fire, add Yaozhu, water (water should cover the brisket) and rock sugar, stew for one and a half hours until the brisket is crisp and rotten, add colored pepper, and collect the juice over high fire.

4. Peel two potatoes and two carrots and cut them into pieces; Blanch the beef bones in boiling water, pour them out, rinse them with clear water, stir-fry the ginger slices in the oil pan, stir-fry the beef bones in the pan, then add a proper amount of water, pour them into the cauldron with potatoes and carrots for 2 to 3 hours, and add a proper amount of salt after cooking.

5, broccoli washed and cut into small pieces, onion shredded, carrot peeled and shredded. Boil a pot of boiling water, cook the noodles, scoop them up, rinse them with cold water and drain them for later use.

6. Put a proper amount of oil in the casserole, heat it, add shredded onion and stir-fry until fragrant, then add broccoli and carrots, stir-fry, then add the cooked beef bone soup, cook until it boils, then add noodles and brisket, cover the pot and cook until it boils again, and turn off the heat. Drop sesame oil, sprinkle with chives or chopped coriander, and cook beef brisket noodles.