How to make braised pork vermicelli

1. Cut the pork belly into large pieces;

2. Slice onion and ginger, and set aside pepper and star anise;

< p>3. After the water in the pot boils, add the pork belly. When the water boils again, skim off the foam, take out the pork belly, and rinse the blood with warm water;

4. After the oil in the pot is hot, add Stir onion, ginger, pepper and star anise in a pan, add pork belly and stir-fry evenly;

5. Add cooking wine, dark soy sauce and rock sugar and stir-fry until colored;

6. Add appropriate amount Cover the pork belly with warm water, just a little more than the water used for braised pork. Bring to a boil over high heat and simmer over low heat for an hour;

7. Wash the vermicelli and do not soak it until soft so that the vermicelli can be put into the pot. It can absorb more of the flavor of the soup;

8. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook over low heat for fifteen to twenty minutes until the vermicelli is soft and tender. .

It is best to use wide vermicelli for this pork stewed vermicelli. If you don’t have wide vermicelli, you can use this kind of thick vermicelli. Vermicelli cannot be used. I bought wide vermicelli, but it smelled wrong, so I used the thick vermicelli I originally bought. It is said that potato vermicelli is the best. I used sweet potato vermicelli and it was also delicious! "Pork Stewed Vermicelli, go ahead and make it!

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Northeastern Random Stew

Detailed stew method: one tomato, a few lentils, cut them into pieces Cut into segments (not too many), one potato, cut into diamond-shaped pieces, a little red flour, a piece of tofu or an eggplant, cut into small cubes (the tofu is best the kind that can be stewed). Then comes the seasoning. Four to five onions, ginger, aniseed, and garlic must be prepared. Let’s get started. Heat the pot, add cooking oil (if you like meat, you can add lean meat and stir-fry), after heating, add onions, ginger, then add lentils and potatoes and stir-fry. After stir-frying until the aroma comes out, add a little more soy sauce, stir-fry for a while, add water, just enough to cover the vegetables, then add a few inches of aniseed, then cover the pot and start stewing. . Wait until the water boils, then add the red flour and salt, then cover the lid and start stewing, stirring occasionally to allow the vegetables to cook evenly. Add the sliced ??tofu when it is eight times cooked. When the vegetables are ripe, add the crushed garlic and simmer for a while. When the aroma of the garlic comes out, you can add MSG and eat it out of the pot. In this dish, lycopene from tomatoes, beta-carotene from pumpkin, bioflavonoids from tomatoes and eggplants, and vitamin C from green peppers are all powerful antioxidants. Mushrooms contain a lot of B vitamins and minerals. , Douban contains high-quality protein, which can provide a variety of nutrients and antioxidants, which is very beneficial to enhancing human immunity and resistance.

Several other methods of random stew:

Stew method one:

A. Pork belly must be used B. Northeastern bean paste (Beijing’s bean paste is all noodle sauce, so it doesn’t taste good) C. All vegetables (except potatoes and carrots) must be shredded by hand. This way the food is easily flavored and does not destroy the nutrition of the vegetables.

You can put the ingredients according to your own preferences, including all kinds of vegetables and meat.

1. Wok bottom meat:

Pork belly (separate fat and lean), aniseed, pepper, cinnamon, miso, green onion

Add oil to the pot and cook When hot, add fat pork belly and stir-fry

Add soybean paste and chopped green onion and stir-fry

Add tomatoes and continue to stir-fry until red oil appears

Add remaining Stir-fry the lean pork belly, aniseed, peppercorns, and cinnamon for 1 minute

2. Add the vegetables:

Add the potatoes first

Add the others one after another Stir-fry the vegetables evenly (don’t add the cabbage, mushrooms, and vermicelli yet)

Add the mushrooms, add a little water, cover the pot and simmer for about 5 minutes

Add the vermicelli and cabbage, continue to stew until the soup thickens, add appropriate amount of salt and chicken essence

It’s ready! Pour it on rice and eat it, and you won't feel cold in the cold winter.

Li Ji Tan Meat

Ingredients for making Li Ji Tan Meat:

Main ingredients: 750 grams of pork ribs (pork belly), 250 grams of pork (lean) grams

Seasoning:

30g bean curd (red), 10g star anise, 50g sweet noodle sauce, 20g white sugar, 10g cooking wine, 10g salt, 50g shallot, garlic (white skin) 50 grams, 25 grams of ginger, 30 grams of vegetable oil

Features of Li Jitan meat:

Fat but not greasy, thin but not greasy, crispy and rich in flavor, The small ingredients have a strong flavor and a thin aftertaste.

Recipe for Li Ji Tan Pork:

1. Cut the pork belly and lean meat into 4cm squares;

2. Cut the green onions into sections and the ginger into thick slices Slices;

3. Crush the fermented bean curd with chopsticks;

4. Put a spoon on the heat, add base oil, add the meat pieces when the oil is hot, stir-fry over high heat, add sugar, Stir-fry;

5. When the meat turns golden and translucent, add sweet noodle sauce, ginger slices, green onions, garlic cloves, salt, aniseed, fermented bean curd, cooking wine, and soup, and bring to a boil over high heat;

6. Turn to low heat and simmer for 20 minutes, then turn to low heat and simmer for 6 seconds;

7. Heat the jar, pour in the stewed meat, and simmer on low heat for about 2 hours. Until it smells bad.

Tips for making Li Ji Tan Meat:

1. Stir-fry the meat pieces quickly. If you don’t know how to master it, you can make the sugar color first before adding it.

2. This dish is a high-heat dish. The high heat can allow various seasonings to be immersed in the meat. After boiling for three or four times, simmering over low heat can draw out the oil in the meat, making the meat fat but not greasy, and slightly delicious. Fire can keep the shape of the meat, making it lean but not shredded or burnt.

Maojia Braised Pork

The braised pork here is pork belly. The five-layered belly pork is steamed and fried with rock sugar, star anise and cinnamon before being put into the pot. The preparation of tempeh is very particular and complicated. The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and very fragrant and delicious.

Maojia braised pork recipe

Ingredients: 850 grams of pork belly with skin

Ingredients: 500 grams of Sijiqing

Seasoning : 60 grams of cooking wine, appropriate amount of salt, MSG, soy sauce, a little star anise, cinnamon, dried pepper, garlic, 50 grams of white sugar, appropriate amount of braised pork and fermented bean curd.

Preparation method:

1. Wash and scrape the skin of pork belly, cook in boiling water until raw, cut into 2.5 cm squares, and cut into 12 pieces.

2. Put a little oil in the pot, add sugar and stir-fry until browned. Add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, and fermented bean curd. Add chicken stock and simmer until the meat is tender and fragrant.

3. Fry the Sijiqing in chicken oil until cooked and place on the bottom. Arrange the braised pork neatly in the middle and pour a little juice on the meat. Serve.

Features: Fat but not greasy, salty, spicy and red in color.

Winter Melon and Pork Ribs Soup

The taste of Winter Melon and Pork Ribs Soup is salty and fresh, and the cooking method is a stew. However, how to make the most delicious Winter Melon and Pork Ribs Soup depends on your own taste habits and you can adjust the details. , let yourself make this winter melon and pork ribs soup according to your feelings~~

Ingredients: spare ribs, winter melon, ginger slices, salt, water.

Features: Winter melon is cool in nature and sweet in taste. It can reduce heat and detoxification, diuresis and swelling, quench thirst and relieve irritability. It is good for phlegm accumulation, acne swelling and pain, incessant thirst, irritability, hemorrhoids, bloody stools, athlete's foot and edema. It is effective for problems such as difficulty in urination and difficulty in getting rid of heat.

Operation:

1. Wash the ribs, boil them in boiling water, remove the foam, wash and set aside.

2. Remove the seeds from the winter melon (you may not remove the seeds as the seeds can nourish the liver and improve eyesight) and cut into cubes.

3. Slice ginger, or pat small pieces of ginger into loose pieces.

4. Put the ribs and ginger into the pot at the same time, add water, bring to a boil over high heat, then turn to low heat and simmer for about 1 hour. Add the winter melon cubes and continue to simmer until the winter melon cubes become transparent. Add salt to taste.

Carrot stewed mutton

Ingredients: 1200 ml water, 3 tsp cooking wine, 1 tsp each onion, ginger and garlic, appropriate amounts of sugar and salt, 1/2 tsp sesame oil 300 grams of carrots and 180 grams of mutton?

Method:

1. Wash and drain the carrots and mutton, and cut the carrots and mutton into pieces for later use.

2. Blanch the mutton in boiling water, remove and drain.

3. Heat up the pan, add 5 tablespoons of salad oil, and stir-fry the mutton over high heat until the color turns white.

4. Put carrots, water and other seasonings (except sesame oil) into the pot and bring to a boil over high heat.

5. Reduce the heat to low and simmer for about 1 hour, then turn off the heat, add sesame oil and serve.

Features Mutton can replenish weakness, replenish qi and blood. Long-term consumption can replenish qi, prevent cold hands and feet, help digestion, and relieve coughs.

1. Do not add vermicelli to this dish, otherwise it will destroy the original effect.

2. Do not add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish the body, and regular consumption is particularly effective in improving women's cold hands and feet.

Try it now and make your own carrot stewed mutton. Ingredients for stewed mutton: 500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander, appropriate amounts of MSG, salt, ginger, vinegar, pepper, and 5 grams of sesame oil.

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2. Boil the mutton with boiling water to remove the blood stains, pour it into a pottery pot, add ginger, green onion segments, radish, and boiling water (as long as the mutton is submerged), and then place it on a small iron rack in the pot. , add an appropriate amount of water to the pot (the lower part of the pot should be in the water), cover the pot tightly, and when the meat is tender, skim off the floating oil, remove the green onions, ginger, and radish, and add shredded green onions, coriander, and vinegar when eating. , pepper, sesame oil, MSG, salt and other seasonings.

Cuisine features: light and pleasant taste. Potato Beef Stew

Ingredients: Beef ribs, potatoes, vegetable oil, Pixian watercress, dried chili knots, whole peppercorns, five-spice powder, monosodium glutamate, sugar, ginger, whole green onions, chicken essence, salt, sugar color, sesame oil , coriander in appropriate amounts.

Preparation procedure:

1. Wash the beef with boiling water to remove blood, cut into small cubes; peel the potatoes and cut into hob pieces.

2. Put the pot on the fire, add oil, add watercress, whole peppercorns, and ginger and simmer repeatedly. When the watercress spits red oil and becomes fragrant, add fresh soup and bring to a boil. Remove the residue and add Beef, dried chili knots, whole garlic, five-spice powder, self-glazing, chicken essence, a little sugar, bring to a boil, beat off the foam, turn over low heat and add slow coals, until the beef is seven times cooked, then add the potatoes and burn them, then turn on the high heat Collect the juice, add MSG and sesame oil and serve. You can add a little coriander when serving. Operation instructions: 1. When cooking this dish, the soup should be wider. After the potatoes are put into the pot, you should push them gently with a frying spoon at any time to avoid burning the pot.

2. The fire should not be too high, otherwise the beef will not be rotten and the effect of the finished dish will not be achieved.

Nutritional characteristics:

Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron and other ingredients. Potatoes contain a large amount of starch, protein and colloidal citric acid, lactic acid and potassium salts. Beef is sweet in taste and mild in nature. It can replenish the spleen and stomach, replenish qi and blood, strengthen muscles and bones, and relieve thirst. There is a folk saying that "beef can replenish qi and has the same effect as astragalus". The protein of beef is twice as high as that of pork, while the fat and cholesterol content are much lower. Potatoes and beef are very scientific foods. Key points:

1. There is no need to blanch the beef before putting it in the oil pan, otherwise it will not be tender; as long as the beef shank is washed, there will not be much blood foam, and the pickled juice has been decanted, and it will not be tender after frying. Drain the oil and skim off the scum when stewing, so you don’t have to worry about the beef smelling fishy or the soup having a lot of blood foam;

2. When marinating the beef pieces, use a little more soy sauce, otherwise the first The color of the beef is not good-looking, and the second reason is that it is not easy to absorb the flavor and the taste becomes even bland after being stewed. Do not add soy sauce to the soup later.

3. Fennel and cinnamon must be added, on the one hand to add flavor and on the other hand to prevent the soup from being greasy (because it is summer). The white segments of scallions cannot be replaced with green scallion segments, otherwise the first taste will not be enough and the second one will make the soup turbid. You can decide whether to add dry red pepper according to your personal taste. My experience is that adding one or two will not make it spicy at all, but will give it a different kind of fragrance. It is best to add tea bags to make the beef tender and the soup clean, but the tea must be soaked. Pat the garlic and ginger pieces before adding them. 4. Because the potatoes are chunks, they need to be lightly salted with a small amount of salt, and the starch on the surface of the potato chunks must be washed off before pickling to avoid affecting the taste and color of the soup. Home-style fish stew

Ingredients: One carp (one and a half pounds), half a piece of tofu, four ounces of pork belly with skin, and two ounces of wide vermicelli.

Seasoning: six red peppers, green onions, ginger, garlic, sugar, cooking wine, aniseed, pepper, vinegar, Haitian fresh soy sauce, salt.

Ingredients preparation:

Wash the fish and remove the head, split it into two pieces from the middle and fry it until golden brown; cut the tofu into 1 cm thick pieces. Triangular shape.

Put it into a pan and deep-fry it into tofu puffs (golden yellow rises). Boil the pork belly and cut it into strips. Wash the noodles thoroughly. Operation in the pot: 1. Put one or two ounces of oil in the pressure cooker and add five aniseeds and twenty peppercorns at the same time. Fry until slightly burnt and take out. Add a spoonful of sugar and stir-fry until the sauce turns color. Add onion, ginger, garlic, and red pepper and stir-fry until fragrant. Heat an appropriate amount of water, and add cooking wine, vinegar, soy sauce, and salt. Add all the ingredients and cook until the soup is one centimeter below the ingredients. 2. Cover, add a valve after boiling the pot, and turn off the heat after the gas is released. Take it out of the pan after five minutes, add some sesame oil and fill a large bowl. If there is a lot of soup, you can open the lid and bake the excess soup.

Features: The soup is thick and red, with a salty, sweet and braised flavor.

Tips:

Freshwater fish such as grass carp and silver carp can also be fried without frying. Use the soup from the above method directly into the pot and simmer on low heat for twenty minutes. Remove the valve after releasing the gas, then bake the soup over high heat. Ingredients for stewed crucian carp: 500 grams of crucian carp, 250 grams of Chinese cabbage, two pieces of tofu, a little each of bamboo shoots, Jinhua ham slices, and black fungus.

Seasoning: two slices of ginger, a little each of salad oil, pepper, refined salt, appropriate amounts of water and Shaoxing wine.

Method:

1. Remove the scales and belly of the crucian carp, wash it and fry it in a little salad oil until it is slightly yellow. Add Shaoxing wine, ginger slices and appropriate amount of water and cook until it boils. . 2. Wash and cut the Chinese cabbage into cubes, cut the tofu into cubes, and put them into a container. Put ① together with the soup into the container. [Meishijie]

3. Place bamboo shoot slices, Jinhua ham slices, and black fungus on top of the fish, heat over medium heat for 20 minutes, then add a little salt and pepper to taste, and it is ready to eat. Tofu fish

Ingredients: 500 grams of grass carp.

Accessories: 100g tofu brain, 100g soybeans, 50g chili (red, sharp).

Seasoning: 8 grams of garlic, 5 grams of green onions, 4 grams of ginger, 8 grams of bean paste, 10 grams of mature vinegar, 5 grams of cooking wine, 5 grams of white sugar, 5 grams of pepper, and 20 grams of vegetable oil.

Cooking process 1. Slaughter the grass carp, remove the scales, gills, and internal organs, cut it in half from the back, remove the bones, head, and skin, and cut the fish into thick slices; split the fish head and remove it. Set aside fish teeth. 2. Heat the oil in the pot, stir-fry the onions and ginger, add cooking wine, add fish heads, water and boil over high heat to make fish soup. 3. Heat up a little oil in the pot, add the chili segments, bean paste, and cooked garlic and stir-fry until fragrant. Add fish soup, cooking wine, sugar, mature vinegar, and pepper and bring to a boil. After filtering the residue, add the bean paste and cook until fragrant. Remove and pour in In the basin, put the fish fillets into the soup and cook, take it out and cover it on the tofu pudding, sprinkle cooked soybeans and chopped green onions in the middle; heat up a little oil in the pot, pour it on the fish fillets, and drizzle with sesame oil.

Dish features

Spicy and fragrant, smooth and tender.

Stewed tofu with cabbage

Cuisines and functions: home-cooked recipes, lung-restoring recipes, beauty recipes, heat-clearing and fire-removing recipes

Technology: original stew

Ingredients for making Chinese cabbage stewed with tofu: Ingredients: 250g Chinese cabbage, 150g tofu (North)

Seasoning: 10g green onion, 5g ginger, 2g MSG, 4g salt, 5g sesame oil grams, 20 grams of peanut oil

The characteristics of Chinese cabbage stewed with tofu: green and white contrasting, fresh and tender.

How to make Chinese cabbage stewed with tofu:

1. Remove the yellow leaves from the Chinese cabbage, wash them and cut them into sections;

2. Cut the tofu into 2 cm square pieces and put them in Boil it in boiling water for a while, take it out, rinse it with cold water and drain the water;

3. Heat the peanut oil in a pot, add chopped green onion and minced ginger and stir until fragrant;

4. Add refined salt , 250 grams of soybean sprout soup and tofu are brought to a boil, skim off the foam, then add the cabbage and simmer for four to five minutes, drizzle with sesame oil, remove from the pot and serve in a bowl.

Health Tips

1. Chinese cabbage clears the lungs and relieves coughs, nourishes yin, promotes fluid production, and detoxifies.

2. Tofu is rich in plant protein and has the effect of promoting body fluids and moisturizing.

3. This dish clears the lungs and removes fire. Snow pear stewed with rock sugar pear moistens the lungs, clears away heat, produces body fluids and quenches thirst. Used together with rock sugar, it enhances the moisturizing and cough-relieving effect. It can treat dry cough in children, dry cough without phlegm, dry lips and throat.

Ingredients: 1 to 2 Sydney pears, 30 to 60 grams of rock sugar.

Preparation: Peel and core the snow pears, place them in a porcelain bowl with the rock sugar, and simmer over water until the rock sugar melts. Features: Eat pears and drink water. They are light, sweet and glutinous. Children like to eat them. Potato Stewed Eggplant with Sharp Pepper Ingredients: 250g potatoes (yellow skin)

Accessory ingredients: 20g eggplant (purple skin, long), 100g pepper (green, sharp), 50g cucumber, 25g carrot

Seasoning: 3 grams of soy sauce, 4 grams of salt, 5 grams of MSG, 3 grams of pepper, 10 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of lard (refined)< /p>

Teach you how to make potato stewed with eggplant and peppers: 1. Remove the stems of the long eggplants, wash them, and cut them into pieces; 2. Peel the potatoes and cut them into pieces; 3. Shred the onions, ginger, and garlic Slice and set aside; 4. Put the Sichuan peppercorns in a bowl and add water to make the Sichuan peppercorn water for later use; 5. Remove the stems and seeds of the large peppers, and cut them diagonally into pieces; 6. Cut the cucumbers and carrots into small cubes; 7. Put the pot on a high fire, add lard to heat, add shredded onion, ginger and garlic slices to the pot, add long eggplant cubes and stir-fry, add broth (400g), add potato cubes and refined salt , soy sauce, pepper water, MSG;

8. After boiling, turn to medium heat and simmer until the potato chunks and eggplant chunks are cooked. Add large pointed pepper segments, diced cucumbers, and diced carrots, and simmer for a while. When you see that the soup has thickened, pour it out. Recipe nutrition

Potatoes: Potatoes are low-calorie, multi-vitamin and trace element foods and are ideal weight loss foods. Potatoes contain up to 300 milligrams of potassium per 100 grams. Experts believe that eating 5 to 6 potatoes a week can reduce the risk of stroke by 40%. At the same time, potatoes have good effects on the auxiliary treatment of indigestion, habitual constipation, fatigue, chronic stomach pain, joint pain, skin eczema and other diseases. They are a high-quality health food for patients with stomach problems and heart disease. They can also lower blood sugar and fat, beautify, and Anti-aging, etc.

Eggplant (purple skin, long): Eggplant is one of the few purple vegetables, and it is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which are other Incomparable to vegetables, vitamin P can soften microvessels and prevent small blood vessel bleeding, which is beneficial to patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have certain auxiliary therapeutic effects on dysmenorrhea, chronic gastritis and nephritis edema.

Cabbage and tofu soup?

Ingredients: 500 grams of cabbage, 250 grams of tofu, a little green onion, ginger, appropriate amount of soy sauce, sugar, refined salt, MSG, and vegetable oil.

Features: It has a cleansing and nourishing effect and is suitable for patients with high blood pressure. Operation:

1. Wash and cut the cabbage into slices and cut the tofu into pieces. 2. After the oil is heated in the pot, sauté the onion and ginger, add the cabbage into the pot and stir-fry until it is six-mature, then add the tofu, soy sauce, sugar and salt into the pot, stir-fry until it is eight-mature, then add an appropriate amount of water and lower the heat. After simmering for 10-15 minutes, add MSG and stir evenly. It should be taken regularly. Ingredients for stewed tofu with cabbage and vermicelli: 500g cabbage, 100g vermicelli, 400g tofu

Seasoning: a little each of onion, ginger, oil and salt

Method:

1. Cut the tofu into strips, cut the cabbage into slices, soak the vermicelli and cut into sections.

2. Put base oil in the pot, add green onion and minced ginger to the pot, add soup, add tofu, add cooking wine, salt, MSG, then add cabbage and vermicelli, stew until the cabbage and vermicelli are cooked and soft. Pour oil when out of the pan and serve.

Food features: nourishing the spleen and stomach, prolonging life.

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