Ingredients: 1 Korean spicy cabbage, 250g pork belly, 1 piece of tofu, available in supermarkets.

Exercise:

1. Put water in the casserole, add a little chicken powder or beef powder to make the soup more tasty, cut the spicy cabbage into small pieces and put it in for cooking.

2. Slice pork belly and tofu, and put them in a boiling water pot.

3. Cook with slow fire for 5-8 minutes and serve.

Taste: salty, fragrant, spicy and fresh. Pork belly is completely neutralized by the refreshing taste of kimchi, which is very suitable for cold winter.

Warm-up tip: This pot is mainly seasoned with pickles. If the soup is too weak, add a little salt.

Curry roast chicken casserole

Ingredients: 50g of clean chicken, 25g of rice and 30g of onion.

Seasoning: vegetable oil 15g, curry powder 5g, chicken soup 250g (chicken powder or beef powder can be added instead of water), a little flour, and a little salt and pepper noodles.

Exercise:

1. Dice onion and chicken.

2. Pour the chicken soup into the casserole.

3. Heat oil in a wok, add chopped green onion, stir-fry until golden brown, add flour and curry powder, stir-fry, pour into a casserole with chicken soup, and add pepper and salt noodles to taste.

4. Pour the diced chicken and rice into the soup and cook for 3-5 minutes.

Taste: curry is spicy, spicy but not choking, even people who don't usually eat Chili can enjoy it with confidence.

Preheating tip: It is recommended to choose bottled products sold in supermarkets for curry, which is easy to use, does not need to be fried in advance and tastes good.

Crucian carp milk soup casserole

Ingredients: 2 fresh crucian carp, 65438 white radish +0/4.

Seasoning: salt, onion, ginger, a little vegetable oil.

Exercise:

1. Ask the fishmonger to kill the fish when buying crucian carp. After returning home, wash the fish with clear water and cut 2 ~ 3 knives on both sides of the fish.

2. Wash the onion and ginger and cut them into sections for later use.

3. Wash the white radish and cut it into filaments for use.

4. Heat a little oil in the wok, add the crucian carp, fry on both sides and remove.

5. Stir-fry onion and ginger in the oil of fried fish, add crucian carp and appropriate amount of water to boil.

6. Pour the soup into the casserole and cook it with slow fire.

7. After the soup is boiled to milky white, add shredded radish to cook and season with salt.

Taste: the soup is as white as milk, delicious, shredded radish tastes fresh, and crucian carp meat is tender.

Warm-up tip: Some people will add some milk when cooking this dish to make the soup thicker. If you like the taste of milk, you might as well try it.

Home-cooked vegetables casserole

Ingredients: bacon, Flammulina velutipes, Lentinus edodes, Auricularia auricula, vermicelli, tofu, and vegetables (you can choose according to your own taste).

Seasoning: salt, chicken powder.

Exercise:

1. Wash the bacon with hot water and slice it for later use.

2. Wash Flammulina velutipes, Lentinus edodes and vegetables, drain and cut into pieces for later use.

3. Soak the fungus and vermicelli in cold water for later use.

4. Slice tofu for later use.

5. Add the right amount of water to the casserole, add the chopped bacon to boil, add the tofu, and continue to cook for about 5 minutes on low heat.

6. Put the mushrooms, fungus, Flammulina velutipes and vermicelli into the casserole and cook them slightly. Finally, add the vegetables.

7. After the vegetables are cooked, add some salt and chicken powder to taste.

Taste: Because the umami flavor of bacon is completely dissolved in the soup, the soup tastes delicious and the vegetables are refreshing.

Warm-up tip: Green vegetables can be determined according to your own taste. Chicken feathers, chrysanthemums, oily wheat dishes and Chinese cabbage are all good choices. Because bacon itself is salty, it is best to taste the soup before adding salt when seasoning.

Shaguo fish head tofu

Silver carp 1 head (weighing about1250g), 500g of tender tofu, 75g of cooked bamboo shoots, 20g of water-soaked mushrooms, bean paste, green garlic and Shaoxing wine, 20g of Jiang Mo1.5g, and 0g of soy sauce100g.

1. Wash the silver carp head, remove scales and gills, gouge out two knives on both sides of the back section of the fish head, put it in a container, wrap the section with broken bean paste, and add 15g soy sauce to make the salty taste penetrate into the whole fish head. Cut the tofu into 3.5 cm long and 0.5 cm thick pieces, blanch with boiling water to remove the fishy smell.

2. Put the pot on the fire. After the wok is lubricated, heat the vegetable oil to 80% heat. Fry the fish head in front of the wok, then turn it over and fry it a little. Boil Shao wine and ginger juice, cover and stew slightly, add 1000g soy sauce, sugar and fresh soup, cover and stew until 80% cooked, add tofu, bamboo shoots, mushrooms and monosodium glutamate, boil and pour in.

Shaguo fish head

Raw materials:

Fresh fish head 175g, green garlic 10g, winter bamboo shoots 20g, winter mushrooms 20g, laver 20g, vegetable oil 30g, salt 5g, monosodium glutamate 1g, cooking wine 1ml, pepper 0.2g, onion 5g, ginger 5g and milk soup 6550.

Production process:

1. Wash fresh fish heads, remove scales and gills, and fry them in oil pan until both sides are golden.

2. Mushrooms have pedicels. Slice winter bamboo shoots. Cut the green garlic into inches.

3. Put oil in the wok and get angry. Add onion and ginger (mash). Stir-fry until golden brown, boil in milk soup for a while, and remove onion and ginger.

4. Add fish head, mushrooms, bamboo shoots and dried laver, boil, skim the floating foam, pour into casserole, add salt, monosodium glutamate, pepper and cooking wine, season and cook over low heat until cooked. When the soup turns milky white, sprinkle with green garlic and pour with boiled sesame oil.

Flavor characteristics:

White as milk, salty and mellow.