The soup pot introduced below is not only delicious, but also beautiful in color, which ensures that you can satisfy customers' appetite within 15 minutes!

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.

The practice of family portrait casserole

Food ingredients

Cooked chicken, cooked pork belly, cooked ham, cooked bamboo shoots, cakes, pork liver, pork loin each 25g, fresh shrimp 50g, water-soaked mushrooms 20g (canned mushrooms can be used), 100g water-soaked vermicelli, 250g cabbage, 100g water-soaked tendons, 750g chicken soup and 5g cooking wine.

Gourmet practice

1, blanch the cooked tendon (or skin can be made of water), Chinese cabbage heart, pork liver slices, pork liver slices and pork loin slices with boiling water respectively, and then take out and control the water.

2. Cut the chicken into pieces; Slice pork belly; Sliced ham, cooked bamboo shoots, cakes and mushrooms; Wash the fresh shrimp for later use.

3. Take a casserole, take the bottom layer and spread the Chinese cabbage evenly, then add the cut vermicelli and hams, and then put down the chicken pieces, mushrooms, pork tripe, pork liver slices, cake slices, cooked bamboo shoots, pork tenderloin slices and ham slices in turn along the edge of the casserole, so that the materials are just wrapped in a circle. Put the fresh shrimp in the middle so that the center of the casserole is at the top. Pour chicken soup and cooked lard, sprinkle with salt and cooking wine, simmer on low heat, add monosodium glutamate when the ingredients are cooked, and simmer for a while.

Gourmet special

The ingredients are complete, colorful, original and delicious.

Recipe: the practice of lion head casserole

material

600g pork belly, Chinese cabbage 1 piece, ginger 1 piece, 4 cups of water, salad oil 1 bowl, 2 tablespoons ginger juice, and onion 1 root.

condiment

1 tsp soy sauce, 1/2 tsp salt, 1 egg, 1 tsp sugar, a little pepper, 1/2 tsp wine, 1 tsp starch.

Seasoning b:

1 tablespoon soy sauce, 2 tablespoons rock sugar, 1/2 tablespoons salt, and a little monosodium glutamate.

working methods

1, chop onion, add ginger juice and water to make onion Jiang Shui.

The finer the pork is peeled and cut, the better. Add seasoning A and stir forward, and slowly add onion Jiang Shui several times. When stirring, the force should be even and stir slowly until the meat becomes sticky. Divide the meatballs into 4 parts and knead them into meatballs.

3. Heat the pan, pour in the oil and put down the meatballs. Don't be too angry. When frying one side until brown, turn it over carefully. Fry both sides and drain the oil.

4. Wash the cabbage and cut it into large pieces. Take a casserole, add ginger and cabbage, then add pork balls, and cover the balls with water. Add seasoning B, cover the pot and bring to a boil, then simmer for 30 minutes. You don't have to turn over the meatballs when stewing.

Dipping sauce

Emphasizing the original flavor, dipping sauce is usually discouraged. Those who are addicted to heavy tastes can dip in sand tea sauce or light soy sauce.

Matters needing attention

When making meatballs, the proportion of fat meat and lean meat should be half. Don't add too much onion and Jiang Shui to the beaten meatballs, or they will easily scatter when fried in the pan.

Ginger juice method: Mash ginger and mix it into water, and the ratio of ginger to water is 1: 2.

suggestion

Lion's head is one of the famous dishes in Chinese food. According to legend, when Qi Huangong gave a banquet to entertain guests in the Tang Dynasty, the chef made huge meatballs into sunflower shapes, which looked like a fierce lion. The meat is delicious and tender, so it is named "Lion Head". Since then, this dish has been very popular. The cooking ingredients of lion's head are flexible and changeable. Besides braising in soy sauce, casserole is also delicious.

Practice of Chicken Breast Mushroom Casserole

Food ingredients

500g of chicken breast and Hericium erinaceus, 50g of scallop, 0/00g of ham, winter bamboo shoots and yuba, 0/50g of milk soup, 5g of refined salt, 0g of monosodium glutamate, 0/0g of cooking wine and 0/5g of chicken oil.

Gourmet practice

1. Wash Hericium erinaceus, squeeze it dry, and change the knife into pieces; World chicken breast into triangular pieces; Scallops are stripped and washed; Sliced ham; Slap the winter bamboo shoots loosely with a knife and break them into pieces; Wash yuba and cut it into sections. Soak scallops, yuba segments and winter bamboo shoots in boiling water, take them out and put them in a casserole.

2, the wok is on fire, add cooked lard to 70% heat, push the Hericium erinaceus down, fry until golden brown, remove, filter oil and put it in a casserole. Take out the pot again, add cooked lard, heat it to 70%, push in the chicken breast, fry it until golden brown, take it out, control the oil and put it in a casserole. Put the ham slices in the casserole.

3, the wok is on fire, add onion ginger oil to 40% heat, cook wine, add milk soup, add refined salt, monosodium glutamate, fresh ginger juice, boil and skim off the floating foam. After the soup turns white, pour it into the casserole. Simmer the casserole until the Hericium erinaceus and chicken breast are soft and rotten, skim off the foam and drizzle with chicken oil.