Because the stew pot has two parts: an outer pot (high-efficiency heat preservation function) and an inner pot (heating food), the operation is convenient. Put raw food into the inner pot, put it on the stove and boil it. Put the inner pot into the outer pot cover, and the food will continue to stew at high temperature in the outer pot with high heat preservation until it is cooked thoroughly. You don't need fire to heat it, and you don't need to look after it. Although you can go out and do other things, it's good to get home with vegetables, porridge or soup, which is still hot and very worry-free!

Braised potatoes

Raw materials:

200g potatoes, 50g vegetable oil, 0g soy sauce10g cooking wine10g batter10g sugar10g.

Onion 10g, water starch 5g, refined salt 2g, monosodium glutamate1g.

Method:

1. Peel potatoes, wash them and cut them into hob blocks; Shredded onion.

2. Fry the potatoes in hot oil until golden brown, remove the oil, stir fry the shallots in the remaining oil, and add the batter to stir fry.

Spice, cooking wine and soy sauce, adding refined salt, monosodium glutamate and white sugar, adding fried potatoes,

Bring to a boil, turn to low heat, thicken with water starch, and take out.

braised eggplant

Raw materials:

Ingredients: eggplant

Accessories: green and red bell pepper, potato, onion, ginger and garlic.

Seasoning: chicken essence, soy sauce, sugar, yellow sauce, cinnamon, dried tangerine peel, pepper, aniseed and dried pepper.

Method:

1. Cut the eggplant into long strips, soak it in salt water for a while, then squeeze out the water and pour it into a pot with ignition.

A little oil, stir-fry eggplant for a while, take it out, then pour in oil, add cinnamon, tangerine peel, pepper and aniseed,

Parching dried chilies into five flavors of oil;

2. Add five kinds of oils into the original pot, stir-fry shallots, ginger and minced garlic, stir-fry yellow sauce, add sweet peppers and potatoes,

Eggplant, pour some water, add chicken essence and sugar and stew for a few minutes. After collecting the juice, sprinkle with minced garlic and sprinkle with a little five flavors.

Oil will do.

Braised beef with dried tangerine peel

Raw materials:

600g of beef, onion 1 root, 2 slices of ginger, star anise 1 spoon, 80g of dried pepper and 80g of dried tangerine peel.

Accessories: Material A: 1 tablespoon fermented grains, Shaoxing wine, sugar and soy sauce, sauce color, chicken essence, pepper and sesame oil.

1/4 tbsp, 1 glass of water.

Method:

1. Wash beef and cut it into 0.5cm rectangular thick slices. Slice tangerine peel, wash onion, cut into long sections, peel ginger and shred.

2. Heat 1 cup of oil in the pot, add beef slices and fry until crisp, and take them out.

3. Pour out the frying oil, leave 1 tsp of oil in the pot to heat, saute the dried peppers, add the dried tangerine peel and saute until fragrant, then add the onion and ginger slices and stir well.

4. Finally, add beef slices, star anise and material A, and simmer on low heat until the soup is dry.