Because the stew pot has two parts: the outer pot (efficient heat preservation) and the inner pot (used for heating food), it is easy to operate. Put the raw food into the inner pot, boil it on the stove, and then put the inside into the pot. Put the pot into the outer pot and close the lid, and the food will continue to be simmered at high temperature in the outer pot with efficient heat preservation until it is cooked. There is no need to heat it with a fire or keep an eye on it. Even though you can go out to do other things, the dishes, porridge or soup will be ready when you get home, and they are still hot. It is very worry-free!

Stewed potatoes

Ingredients:

200 grams of potatoes, 50 grams of vegetable oil, 10 grams of soy sauce, 10 grams of cooking wine, 10 grams of pasta sauce, 10 grams of sugar ,

10 grams of green onions, 5 grams of water starch, 2 grams of refined salt, and 1 gram of MSG.

Preparation method:

1. Peel the potatoes, wash them, cut them into hob pieces; cut the green onions into shreds.

2. Fry the potatoes in hot oil until golden brown, remove and control the oil, sauté the shredded green onions in the remaining oil, add the noodle sauce and fry until fragrant

Add cooking wine and soy sauce, add Add refined salt, monosodium glutamate, and white sugar. Add the fried potatoes.

Bring it to a boil, then reduce to low heat and simmer thoroughly, thicken with water starch, and serve.

Braised eggplant

Ingredients:

Main ingredient: eggplant

Accessory ingredients: green and red bell peppers, potatoes, onions, ginger, garlic

Seasoning: chicken essence, soy sauce, white sugar, yellow sauce, cinnamon, tangerine peel, pepper, aniseed, dried chili

Preparation method:

1. Cut the eggplant Grow into long strips, soak in salt water for a while, then squeeze out the water, put the pot on the fire and pour in a little oil

Add in the eggplant and stir-fry for a while, take it out, then pour in the oil, add cinnamon, tangerine peel, Fry peppercorns, aniseed, and

dried chili until fragrant to make five-flavor oil;

2. Add the five-flavor oil to the original pot, add onion, ginger, and garlic and stir-fry, add soybean paste and stir-fry until fragrant. Add bell peppers, potatoes, and eggplants, pour a little water, add chicken essence and sugar and simmer for a few minutes. After the juice is drained, sprinkle with minced garlic and drizzle with a little five-flavored oil.

Braised beef with tangerine peel

Ingredients:

600g beef, 1 green onion, 2 slices ginger, 1 tablespoon star anise, dried chili pepper, 80 tangerine peel each Grams

Accessories: A: 1 tablespoon each of fermented rice wine, Shaoxing wine, sugar and soy sauce, soy sauce, chicken essence, pepper, sesame oil

1/4 tsp each, 1 water Cup

Preparation method:

1. Wash the beef and cut into 0.5cm rectangular thick slices. Cut the tangerine peel into strips, wash the green onion and cut into long sections, peel and shred the ginger.

2. Heat 1 cup of oil in a pot, add beef slices and fry over low heat until the meat slices are dry and crispy, then remove.

3. Pour out the frying oil, leave 1 tsp of oil in the pot and heat it up, sauté the dried chili until fragrant, add the tangerine peel and stir-fry until fragrant, then add the green onion and ginger and stir well.

4. Finally add beef slices, star anise and ingredient A, simmer over low heat until the soup dries up and serve.

Stew Pot Recipes

I remember who said that the effect of making soup is not good, that is because you have not mastered the skills. You must have more ingredients and more soup, otherwise the effect will not be good, and you have to take it in the middle Come out and cook again, seasoning. The stew pot must be made of stainless steel, or it can only be said to be a thermal pot. Buy a stew pot so that everyone can drink suitable soup. It is 15 yuan for 400ML. It is expensive enough. It is on sale that day. The pot is only 19.9 yuan for 1000ML and 2000ML. Yesterday I started experimenting with stewing pig heart. When I saw that the recipe required stewing for four hours, it would take a lot of gas, and I had to add water to the pot all the time, so I tried it with a stew pot. In the evening I made it before going to bed. It was still hot when I took it out at nine o'clock this morning. The soup was very clear and fresh. The experiment was a success. Yesterday, I used a stew pot to make salted duck gizzards. The duck gizzards were marinated with salt and pepper for several hours. , add spices and salt to water, boil it and simmer for 40 minutes. Note: The soup ingredients must be boiled first, and the water added must be boiling water. It is best not to heat the stew pot with an open flame. I bought an induction cooker. You don’t have to worry about the handle being burned by the fire.

The personality of pot and stew

I like to drink soup, whether it is raw, boiled or stewed, there is soup. I can usually have a big bowl of any soup on hand and then add another big bowl.

My mother loves to make soup. I always think that my good health, which means I don’t go to the hospital more than twice a year, is because I grew up drinking my mother’s soup.

As for cooking, I only inherited my mother’s soup-making skills.

Cantonese-style soup pays attention to heat, nutrition and ingredients, and then adds some personality or mood, and it is my soup.

For me, cooking is a very tiring job. I like simplicity, efficiency, and of course good value for money. For me, time is money, and good value for money means: using more food. Make a satisfying soup in a short time.

This article only talks about my "boiling and stewing" in detail, and "rolling" is not very technical, so I won't leave it aside for now.

1. Soup-making tools This is the soup-making tool that I always use, two types of kitchen utensils: a stew pot and a stew pot.

The stew pot is made of stainless steel, with two layers inside and outside. The inner pot can be placed on the stove to cook. @After cooking for a period of time, put the outer pot in and cover it tightly. After the cover is tightly covered, the temperature in the pot will dissipate slowly. The inner pot is always simmered at the original temperature to achieve the effect of long-term high-temperature simmering. After half a day, take out the inner pot, put it on the stove and simmer for a while, and then you can eat it@.

@ Stage: Put water and soup ingredients into the inner pot, turn on the stove and bring to a boil, then lower the heat and simmer over low heat. It usually takes 3 to 5 minutes to bring the water to a boil in summer. Slow down over low heat. You can control the cooking time by yourself. If you have a lot of free time, you can put it on the stove and cook it for a longer time. If you don’t have free time, you can usually boil it for 10 to 15 minutes and then turn off the heat. Put the pot into the outer pot and cover it tightly, and then leave it alone. , before eating, take out the inner pot and put it on the stove until it boils, then turn off the heat and eat.

The above is basically the process of making soup.

For a long time, I used "stew". Later, when I ate out and drank several stews after meals, I began to fall in love with "stew". Once I became addicted to "stew", I couldn't control it. Until now. Stewing:

Stewing requires an extra soup utensil, which is a stew pot. There are electronic stew pots on the market. With electronic stew pots, there is no need to simmer the pot. Once plugged in, there is no need to supervise the soup until the soup is ready. I use a traditional stew pot. When I was considering whether to buy an electronic stew pot, I took a fancy to this traditional stew pot in a porcelain store. The white porcelain with blue flowers is my favorite color. This porcelain stew pot only requires 10 yuan and 8 yuan, mine is the "medium" size, and I also bought a "large" size for my mother.

“Stew” tastes better than “pot”, and the same soup stock “stewed” is more nutritious than “pot”.

Stewing steps:

1. Put the washed soup into the stew pot. Since the capacity of "stew" is smaller than that of "pot", the materials should be The quantity is less than that of "stew pot".

2. Since the "stew" capacity is not large, it is recommended to use barreled pure water as raw material. After my stew soup is simmered, the soup and ingredients can generally be divided into three to four bowls, that is, it can be eaten. Eaten with two meals. Of course, if you live in a countryside with good natural environment, you don’t need to use pure water but clean river and mountain spring water.

3. Pour an appropriate amount of water into the inner pot of the stew pot, place a low-height iron rack on the bottom of the steamer, and place a stew pot (covered with soup stock and water) on the iron rack. Cover), put the inner pot on the stove and bring to a boil over high heat, then lower the heat and simmer.

4. Lightly cook for 15 to 30 minutes, put the inner pot into the outer pot, cover the outer pot tightly, and leave it alone. After half a day, usually 4 hours later, it can be taken out and eaten. You can reheat it before eating. Take out the inner pot and put it on the stove to boil, then turn off the heat and serve.

2. Soups

I always keep the following medicinal soups in the refrigerator. They are either in a bundle or in a beautiful glass bottle, with labels: date and name of purchase, Manage them like files in your company—easy to find.

Source: (/s/blog_3ff267c50100bjxh.html) - Braised Pot Recipe_Dingding_Sina Blog

Stew:

1. Bawang Flower Pot Lean Pork Soup: appropriate amount of Bawang flower, cut it with scissors and put it into the pot. When buying lean meat, I usually choose pork ribs (this is Cantonese, I don’t know what it is called in Mandarin, it is the muscle on the pig’s calf. The meat in this part is very smooth. ), a few taels of lean meat is usually enough. Some people also like to add some mung beans, eyebrow beans, yam, corn, carrots, etc. 2. Stewed lean meat with dried cabbage. Some people also like to add one or two candied dates, etc.

Bawang flower and dried cabbage are generally purchased in dry goods stores. These two soups are suitable for spring, summer, autumn and winter, and they are both moisturizing and clearing fire.

Stew:

1. Sichuan scallop stewed with snow pear

Medicine: appropriate amount of Sichuan scallop, buy one or two pears, peel and core the pears,

Efficacy: Moisten the lungs, remove phlegm, and maintain the lungs and throat.

Sichuan scallops are generally in granular form. You can use the amount you like. If you use more, the soup will have a sweeter and bitter taste.

2. Stewed black-bone chicken. Since the stew pot is small in size, choose one leg when purchasing. You can add wolfberries and red dates.

Check the keyword "black-bone chicken" for specific effects. I only know that this soup is generally suitable for autumn and winter, and has a light tonic effect.

3. American ginseng stewed with lean meat

Medicinal materials: American ginseng slices, check "American ginseng" for specific effects. I usually stew this soup in autumn and winter.

4. Gastrodia elata stewed with lean meat

Medicinal materials: Gastrodia elata slices, take an appropriate amount and stew it with lean meat. This soup is suitable for spring, summer, autumn and winter, especially suitable for IT, often in front of the computer, and people who are nervous at work. , for people with mild insomnia, the main effect is to calm the nerves.

There are also stewed snow clams, sea coconut, and deer antler slices. Just ask about the stew method when purchasing these at the drugstore.

Snow clam is good for the skin and can be stewed with papaya. Sea coconut is moisturizing and nourishing for the lungs and can be stewed with snow pears.

Deer antler slices are a great tonic and suitable for autumn and winter. Stew the meat together.

I usually don’t add salt or other condiments to the “stew” soup, hoping to get the original flavor, as my taste is relatively bland.

When "cooking" soup, you will add an appropriate amount of salt to taste at the end when it is almost ready.

3. Boil and stew time: When boiling over high heat, it usually takes 5 minutes, and it may take 10 minutes in winter.

When simmering, it depends on your free time, usually 15 to 30 minutes, of course it can be longer, as long as the water is not boiled dry. After putting it in the stew pot, it will take half a day, and there is no need to supervise it during this period. It would be better if it is simmered for a longer time, but it is best to take it out and boil it once before putting it in the stew pot. The total time in the stew pot should not exceed 24 hours.

Take out the inner pot and bring it to a boil or heat before eating.

Choose the above soup ingredients from the refrigerator every Saturday and Sunday according to your mood and season, then spend 20 minutes walking around the vegetable market, 30 minutes washing it, 30 minutes simmering the old fire soup, and drinking it during the day By night, it feels like this should be as relaxed and charming as a model walking a runway show.

Text size: Large, medium and small hoof flower soup "Top Ten Tonic Soup" for women's skin (2007-10-29 23:52:33)

Reprint tag: Food/ Cooking Category: Food Chronicles:::Happytime Food Picture Book

Good skin depends on drinking nourishing soup

Pig's trotters are rich in collagen, which can enhance skin elasticity and improve skin texture. Moisture, coupled with peanuts, red dates and wolfberry, is the "Top Ten Tonic Soups" for women's skin.

Source: (/s/blog_4a82991501000aog.html) - Hoofhua Soup, the "Top Ten Great Replenishing Soup" for women's skin_Happy Time Ahua Sweet_Sina Blog

Tangtangshuishui , nourishment should start from the beginning of autumn.

Hooves, delicious collagen, the magic weapon for radiant skin.

Skin-beautifying hoof flower soup

Ingredients: two pig trotters, peanuts, red dates, wolfberry, astragalus, ginger, salt, vinegar, cooking wine

Tender Hooves

1. Blanch the hooves in cold water to remove the black foam.

2. The little hooves will boil when cooled, and the color of the soup will be good.

3. Put water, peanuts, red dates, wolfberry, astragalus, ginger, vinegar (a little bit, the hoof soup is easy to absorb), cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for about two hours

4. Add appropriate amount of salt to taste, put it into the stew pot and simmer for about four to five hours. (Using a stew pot can save gas. The thick soup will naturally take time to digest, so be patient.)

Nourishing hoof flower soup, nourishing the skin from the inside out, not greasy, nourishing the skin, and keeping the body warm. Drink a bowl to get rid of autumn dryness.

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