First, spicy casserole tofu
Materials required:
Tofu and vermicelli in moderation.
Practice steps:
1, shredded tofu, soaked vermicelli until soft, sliced ginger and onion;
2. Put the vermicelli at the bottom of the casserole, and then add the onion, ginger, garlic, cinnamon and star anise;
3. Add thick soup treasure melted with boiling water, and then add tofu;
4. Add pepper and pepper, and then add a spoonful of Chili sauce;
5. Finally, pour a proper amount of water to drown all the ingredients;
6. On the stove, the big fire boils and the small fire is 20.
Second, casserole huajia vermicelli pot
Materials required:
Sauce: garlic, soy sauce, garlic Chili sauce, oyster sauce, sugar.
Casserole meat ingredients: Flammulina velutipes, vermicelli, flower shell, shrimp.
Practice steps:
1. Add salt to the flower nail+spit sand with oil for more than 20 minutes, shake well and wash.
2. Chop garlic and fry it in oil until golden brown.
3. Add 2 tablespoons garlic Chili sauce, 3 tablespoons soy sauce, 1 tablespoon oil consumption, a little sugar and half a bowl of water, and mix well.
4. Put Flammulina velutipes, vermicelli, flower shell and shrimp into the casserole in turn.
5. Sprinkle with sauce, add appropriate amount of water, add millet spicy cover and cook for 5- 10 minutes.
Third, seafood casserole porridge
Materials required:
Shrimp, rice, celery, onion, ginger, garlic, corn, peas and carrots, coriander, red pepper, mushrooms, salt and pepper.
Practice steps:
1. Slice the onion, ginger and garlic, and remove the shrimp head for later use.
2. Boil the oil and pour in the above materials.
3. Wash the rice for later use.
4. Pour into the casserole and cook for 20 minutes, remember to stir during the process.
Pick out the shrimp head
6. Celery, mushrooms, shrimp, corn, peas and carrots for later use.
7. Pour into the casserole, add salt and pepper.
8. After boiling for 20 minutes, remember to stir to prevent the pan from sticking, and turn off the fire 10 minute.
9. Chop chopped green onion and coriander and set aside.
10. Finally, pour into the casserole.
Four, casserole salmon head
Materials required:
Salmon head (a whole one is basically enough), a handful of garlic cloves 1, half ginger onion, scallion 1 slice, shallot 1 tablespoon cooking wine 2? Tablespoon, half a tablespoon of soy sauce, steamed fish soy sauce 1 tablespoon, oyster sauce 1 tablespoon, 2 tablespoons of starch, 2 slices of salt, sugar, pepper and dried red pepper.
Practice steps:
? 1. Wash the salmon head and cut it into large pieces for later use.
2. Put the cut salmon into a cauldron or thick sealed bag, add salt, cooking wine, soy sauce, ginger, oyster sauce and pepper, and mix well. If you can eat spicy food, you can also add some dried red pepper. Finally, add 2 tablespoons of starch and stir well until it tastes good. Generally, I like to pickle it first. Sometimes it is pickled at noon and eaten at night. Sometimes I can pickle it the day before and eat it the next day. If time is not so abundant, I can marinate for about 20 minutes. )
3. Prepare all garlic, ginger, onion and onion. The amount of garlic can be larger, and later you will know how delicious the garlic cooked together is. eat
4. Prepare a casserole, heat it with low fire, add some cooking oil, stir-fry onions, ginger and garlic with low fire, and then add onion segments.
Then spread the salted salmon head piece by piece, pour the soup of pickled fish head, cover the lid and turn on the fire until you can hear it? When squeaking, turn the fire down for about 10 minutes.
6. Open the lid, collect the juice, sprinkle with shallots and mix well.