Several casserole series recipes

Family Portrait casserole

≮Gourmet ingredients≯

Cooked chicken, cooked pork belly, cooked ham, cooked 25 grams each of bamboo shoots, cake, pork liver, and pork loin, 50 grams fresh shrimp, 25 grams dried mushrooms (canned mushrooms can be used), 100 grams dried vermicelli, 250 grams Chinese cabbage hearts, 100 grams dried tendons, and 750 grams chicken broth , 5 grams of cooking wine, 10 grams of refined salt, 25 grams of cooked lard, and appropriate amount of MSG.

≮Food recipe≯

1. Combine the haired tendons (you can also use water to make the skin), Chinese cabbage hearts, pork liver cut into cubes, and sliced ??pork liver. , cut the pork loins into slices, blanch them in boiling water respectively, and then remove them to control the water.

2. Cut the chicken into pieces; cut the pork belly into strips; slice the ham, cooked bamboo shoots, cakes, and mushrooms; wash the fresh shrimps and set aside.

3. Take a casserole, take off the upper layer and spread the cabbage evenly, then put the cut vermicelli and tendons, and then place the chicken pieces, mushroom slices, pork belly strips, pork liver slices, and cakes along the edge of the casserole. slices, cooked bamboo shoots, pork loin slices, and ham slices, so that all the ingredients are arranged in a circle. Arrange fresh shrimps in the middle to form the center top of the casserole. Pour in chicken soup and cooked lard, sprinkle with refined salt and cooking wine, simmer over low heat, add MSG when all ingredients are cooked, simmer for a while and serve.

≮Food Features≯

Complete ingredients, bright colors, original flavor, delicious.

Oxtail Casserole

Ingredients: 2 kilograms of oxtail (with skin), half a clean hen, 100 grams of cooked ham, and 50 grams of scallops. Seasoning: 100 grams each of cooked oil and cooking wine, 10 grams MSG, 14 grams salt, 100 grams green onions, 50 grams ginger, 5 grams Sichuan peppercorns, and 3 kg chicken broth.

(1) First use a small stove to remove the small hairs on the ox tail, then brush it clean, remove the big tail bone and chop it into sections. Tighten the hen with boiling water, take it out, remove the blood and wash it. Cut ham into slices. Remove the tendons from the scallops and wash them.

(2) Heat the oil in an iron pot, add Sichuan peppercorns, 50 grams of green onions, and 24 grams of ginger to stir out the aroma, then add the oxtail segments, stir up the oxtail bleeding over high heat, and cook Add 50 grams of cooking wine and stir-fry until the oxtail is broken. Take out the oxtail, wash it and drain it.

(3) Put the chicken soup into a casserole, add 50 grams of green onions, 25 grams of pineapple and ginger, cooking wine, and salt. At the same time, put the oxtail segments, scallops, ham slices, and hen cubes into the casserole. Medium, use small ham to simmer for 4 hours. You can add soup once in the middle. When the oxtail is stewed, pick out the green onion, chili and hen pieces (for separate use), add MSG and skim off the floating residue

Eel in casserole

Accessories: six pieces of garlic, a few slices of ginger, two slices of green onion, some cornstarch, six ounces of lettuce, sesame oil, ancient moon starch, and salt.

Preparation:

1) Soak the mushrooms, remove the legs, roast the belly and cut into cubes;

1) Soak the mushrooms, remove the legs, roast the belly and cut into cubes;

2) Remove the garlic meat from the pan and fry until brown;

3) Wash the eel, cut into pieces, add marinade and marinate for 20 minutes;

4) Cover with cornstarch, deep-fry in boiling oil over high heat until golden brown, then fry again for about two minutes until golden brown.

5) Wash the lettuce, cut into short sections and place in a clay pot;

6) Add a tablespoon of oil, sauté ginger and garlic until fragrant, add mushrooms and half a tablespoon of wine;

7) Add seasonings and bring to a boil, thicken, add roasted pork, Mix the eels, pour them into the pot with the lettuce, cover and bring to a boil over high heat, add the green onions and add 2 tablespoons of oil.

Casserole chestnut chicken

Ingredients:

Half chicken, eight taels of chestnut meat, several slices of ginger, one tablespoon of wine,

Half a tablespoon of tempeh and two stalks of coriander. One tablespoon each of salt, sugar, raw oil and

old oil. Appropriate amount of sesame oil and Huyue powder.

Drain the water;

③Add three tablespoons of oil, sauté the chestnuts and ginger, add the chicken and tempeh

Poach for a while, scoop up and cook in a pot Bring to the boil, simmer over low heat, about

forty minutes, thicken the sauce, and add coriander.