One, casserole rice noodles

Raw materials:

Fresh rice noodles, a number of meatballs, 1 tael of shredded seaweed, Shanghai green / cabbage 2 tael, 1 piece of water tofu, 1 piece of ham sausage (can also

according to the preferences of the other anchovy mushrooms, mushrooms, smoked sausage, etc.)

Instruments:

Salt, Mrs. Lok a small amount of chicken broth, a little red chili powder, a little tomato sauce, a little pepper, dried radish, ginger

garlic, cilantro Kitchen utensils: casserole

Methods:

(1) first bought rice noodles, meatballs, shredded seaweed, Shanghai green/cabbage, water tofu, etc., clean, water tofu cut

chunks, ham hamburger slices round standby;

(2) to the casserole dish Put 80% of the water into the casserole, and when it boils, put meatballs, seaweed, mushrooms, ginger and garlic, add a little salt and chicken

Specialty, cover the casserole;

(3) when the meatballs and other roughly cooked, put the staple fresh rice noodles;

(4) when the water boils again, put the Shanghai green/cabbage, water tofu, ham sausage, smoked sausage, etc., and simmer for a few moments, according to the taste of the individual into the pepper, Red chili powder, sauce dried radish and tomato sauce a number of, with a spoon to mix well, taste sprinkled with a little cilantro can be pot;

Here, a sizzling delicious visible casserole rice noodles on the out!

Features: casserole rice noodles simple and easy, nutritious, and can be adjusted according to personal taste flexibility

Second, fat sausage casserole

Raw materials:

800 grams of fat sausage, 200 grams of straw mushrooms, mushrooms 200 grams of fresh bamboo shoots 200 grams. Seasonings: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 5 grams of pickled red pepper, 3 grams of pepper, 15 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 2500 grams of white soup.

Method of production:

(1) Straw mushrooms, shiitake mushrooms in two, fresh bamboo shoots cut ribbed. Wash and put them in a casserole dish for use.

(2) ginger and garlic slices, green onions, pickled red pepper cut into "horse ear" shape.

(3) fat intestines washed on the cage, steamed to 8 mature take out, cut into 4 cm size pieces.

(4) frying pan on the fire, under the oil heating, put ginger and garlic slices, green onions, pickled red pepper, fat soup, sautéed. Mixed with white soup, put monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all floating foam, pour into the casserole can be.

Three, crucian carp casserole

Raw materials:

River crucian carp 3, 200 grams of yucca slices, boxed tofu 2 boxes, 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 3 grams of pickled red pepper, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine.

Method of production:

(1) yucca slices cut into diamond-shaped, boxed tofu, divided into seven, fresh mushrooms into two, washed, loaded into the casserole for use.

(2) ginger and garlic slices, green onions, pickled red pepper cut into "horse ears" shape.

(3) river crucian carp scales, gills and viscera, into the frying pan fried until golden brown out.

(4) frying pan on the fire, under the oil heating, put ginger and garlic slices, green onions, pickled red peppers, sautéed. Mixed with white soup, put the river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the floating foam, pour into the pot can be.