Features: It is a special dish of Wutai Mountain, made of tofu, meatballs and barbecue. It's delicious.

It's getting colder and colder. People in Wutai Mountain have been busy all day. When they get home, the most common dish is pot-stewed vegetables. Hot pot-stewed vegetables, plus a glass of good wine, are really the days of the gods. Here are some common home-cooked dishes:

Ingredients: lean meat, tofu, vermicelli or cabbage, potatoes.

Ingredients: peanut oil, pepper, ginger slices, green onions, aniseed, soy sauce, salt and water.

Cooking process:

1. Wash all the dishes for use.

2. Slice the meat, cut the tofu and potatoes into small pieces, cut the cabbage into strips, and leave the leaves slightly larger.

3. Put the oil in the pot, and then put the meat when the oil is cooked.

4. Wait until the steam of the meat is almost gone, then put the green onions and fresh ginger, then enlarge the ingredients, put less peppers and add soy sauce.

5. Put the potato pieces into the pot, stir-fry for a while, add water, and the water just drowns the potatoes and cook over high fire.

6. After the water is boiled, put the tofu in the pot and simmer for a while.

7. When the potatoes are almost ripe, about 5- 10 minutes, put the cabbage in the pot.

8. The cabbage is ripe, about 5 minutes. (It doesn't matter if cabbage and tofu are put in the wrong order.)

Practice of pot-stewed dishes in Anyang

"Large pieces of skin residue are crystal clear, white fat floats on it, black kelp, Chinese cabbage. Put a bowl of stew in a big bowl of coarse porcelain, put two steamed buns on it, and drink stew after eating. It's really refreshing. " Speaking of leeks, Mr. Zhang looked excited.

Anyang people have a special liking for braised dishes. Weddings, funerals, full moon banquets and birthday banquets are almost inseparable from braised dishes. Stewed dishes have become a famous dish in our city because of their wide variety, complete ingredients, mellow and delicious soup, rich nutrition and low price. Braised vegetables are divided into high, medium and low grades. The first-class braised dishes are called "sea braised dishes", which are exquisite in materials, well-made and full of seafood flavor. Medium stew is called "Shang stew", which is also carefully cooked, but slightly inferior to "sea stew"; General pot-stewed vegetables are called "pot-stewed vegetables", with more common materials and cheaper prices.

The practice of braised dishes in Shanxi

Stew ingredients:

200g lean pork, 0/00g sandwich pork, 0/00g pork belly, 300g potato, 250g tofu, 500g eggplant, 200g kelp, 2 large green peppers, 6 small green peppers, 0/00g vermicelli and 0/00g egg liquid.

Braised dishes practice:

1. Slice lean pork, add appropriate amount of refined salt, monosodium glutamate, soy sauce, egg liquid 25g, wet starch10g, mix well and set the size, put it in a warm oil pan, take it out and drain it;

2. Chop the pork sandwich into mud, add refined salt, monosodium glutamate, ginger rice, garlic rice, soy sauce, 20g egg liquid and 20g starch, stir evenly to make stuffing, knead it into balls by hand, fry it in a hot oil pan until golden brown, and take it out when cooked;

3. Cut pork belly into chopstick strips, add refined salt, monosodium glutamate, ginger rice, egg liquid and wet starch, fry them one by one in a hot oil pan until golden and cooked, take out and drain the oil to get "crispy meat";

4. Peel potatoes and eggplant respectively, cut them into hob blocks, fry them thoroughly in a hot oil pan and color them, cut tofu into pieces with a thickness of 1 cm, fry them in a hot oil pan until golden brown, take them out, cut them from the middle piece with a flat knife, and then cut them into small pieces with a diagonal knife;

5. Wash kelp, cut it into small pieces, blanch it in a boiling water pot, take it out, remove the pedicels of large green peppers, cut it into small pieces, remove the pedicels of small green peppers, drain the vermicelli with boiling water, and wash coriander and cut it into sections;

6. Heat the wok, add a proper amount of refined oil to heat it, add pepper and aniseed, then take it out, add ginger rice, garlic rice and chopped green onion, stir-fry kelp for a few times, then add sliced meat, tofu, potatoes, eggplant and vermicelli, add salt, pepper and soy sauce, add fresh soup, stew for about 5 minutes, and then add meatballs and crispy noodles.

Characteristics of dishes:

Bright color, rich content, delicious soup, suitable for all ages.

Cooking skills:

1. Kelp smells, so be sure to cook it before cooking.

2. avoid fire when stewing, so as not to dry the soup and the raw materials are not delicious.

3. meatballs and crispy meat should be put in the back, or they will taste bad.

The vinegar, pepper and coriander are indispensable in this dish, otherwise it is difficult to reflect the flavor characteristics of Jin cuisine.

5. Adding soup is generally based on raw materials that have just been boiled.

The Practice of Braised Dishes in Inner Mongolia

Stew ingredients:

Mutton (leg of lamb is used here), beans, potatoes, potato vermicelli, carrots, thirteen spices, soy sauce, salt and chicken essence.

Braised dishes practice:

1. Mutton is cut into small pieces (small pieces are cooked), potatoes and carrots are cut into sections, and beans are cut into sections. ;

2. Add water to the pot, bring to a boil, add thirteen spices to the mutton, and then turn to low heat;

3. The mutton is rotten, add salt and cook until it tastes delicious, and then pour in vegetables;

4. After stewing for a while, add vermicelli, season and mix well, and serve stew in Inner Mongolia.

The practice of vegetarian stew

Stew ingredients:

Chinese cabbage, kelp, vermicelli, tofu, baked potato, barbecue, onion, ginger, garlic, aniseed, pepper, salt, chicken essence, sesame oil, and most importantly, stew soup.

Braised dishes practice:

1. Soak kelp in warm water and cut into filaments. Dice tofu, potatoes and roasted meat, and cut Chinese cabbage into small pieces. Dice onion, ginger and garlic, wrap some spices such as pepper and aniseed with gauze, and tie them with a small rope for later use.

2. First put the seasoning package at the bottom of the pot, then put vermicelli and kelp in turn, then put tofu, roasted meat, potatoes and cabbage on it, add water after putting the vegetables, and put onions, ginger and garlic into the pot;

3. Put the pot on the fire and heat it. After the dish is hot, add the stew and add some salt.

4. stew for half an hour, turn off the fire, add some chicken essence and sesame oil, stir and serve vegetarian stew. [Dining area]

Method of delicious braised dishes

Stew ingredients:

Pork belly (it's better to be fat, so that vegetables will smell more fragrant when they absorb oil), red and white radish, one piece of old tofu, one piece of beans, one piece of potatoes, a few pieces of salt and lotus white, ginger, garlic, dried Chili, dried tangerine peel, star anise, garlic sprout, bean paste, sugar, pepper powder, soy sauce, cooking wine and chicken powder.

Braised dishes practice:

1. Cut the red and white radish into sections, cut it into pieces with a potato hob, and mix well with a little salt to taste it.

2. Wash the pork belly, slice it, stir fry directly in the pan without oil until all the oil in the fat meat is stirred;

3. After stir-frying, add minced ginger and garlic, two or three star anises, dried red pepper, pepper powder, appropriate amount of salt and bean paste, and then add a small amount of sugar to enhance the taste of meat;

4. After stir-frying, pour in the right amount of soy sauce and cooking wine, add a few pieces of white radish to improve the flavor, add the right amount of chicken powder to give full play to the umami flavor of various vegetables, add the right amount of boiling water, then put the beans first, then replace the tofu with a knife, and break them into tofu blocks of moderate size by hand. The reason why you don't have to cut it with a knife is because it is easier to taste and tofu will taste better;

5. After boiling for a few minutes, put the remaining radish and potato pieces on it and simmer slowly. Be careful not to dry the pot, it will take about fifteen minutes;

6. After the potatoes and radishes are cooked, tear the lotus leaves into white by hand, put them evenly, and finally sprinkle with garlic seedlings;

7. After about three or four minutes, the lotus white is ripe. If you add the right water, the pot will just boil dry and will not stick to the pot. Therefore, it should be noted that a small amount of water can be added several times;

8. Turn the dishes in the pot evenly with a shovel. Because of the right amount of soy sauce, the colors of tofu and potatoes are very appetizing. Lotus white absorbs a lot of oil and tastes delicious. Delicious braised dishes are ready.