If you want casserole stew to be delicious, you need the right time, location, and people, all of which are indispensable. Why do you say that? First of all, if you want to make a delicious stew, cooking utensils are very important. This is the first condition. The casserole can heat the ingredients evenly in the pot, making the food more delicious, especially the casserole for stewing meat, which is unmatched by other utensils. When I was a child in the countryside, every time I had weddings or weddings, the big pot dishes I ate were particularly delicious. I don’t know why? Later, I finally understood that the taste of large pots of food stewed over wood fire and iron pots is something that can never be produced by gas fire at home. Just like the mutton kebabs you eat after being smoked on a barbecue, even though you only add a little salt and cumin powder, you can't make it at home. This is the difference. So this is a key factor in making stew delicious. Of course, it is impossible to use firewood at home. The casserole is better than the iron pot, and the stewed ingredients are more delicious.

You can also make delicious casserole stew at home. It is simple and convenient, and there are many kinds of combinations of dishes.

Now I will share my method of making casserole stew. I hope it will be helpful to everyone. Helps!

Ingredients preparation

There are many home-cooked casserole stew combinations. You can substitute the vegetables you like.

Break off the leaves of the cabbage. Clean and put them into the bottom layer of the casserole.

Wash the kelp and shiitake mushrooms, drain the water and put them in the casserole

Soak the fungus in warm water and put them in the casserole after soaking

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Cut the tofu into cubes, peel and cut the potatoes into cubes and put them in the casserole

You can also add fried meatballs, tofu skin, dried tofu shreds, etc.

Place in the pot Add an appropriate amount of oil. When the oil is hot, add ginger slices, scallions and bean paste. Stir-fry until the red oil becomes fragrant. Turn off the heat and pour into a casserole.

Stew

Pour an appropriate amount of warm water into the casserole, and the water should cover the dishes

Add an appropriate amount of dark soy sauce, light soy sauce, vinegar, chicken essence, and salt

Bring to a boil over high heat, cover, and turn to medium-low Simmer for about fifteen minutes

The delicious casserole stew is ready

If you encounter any problems or different methods during the production process, please feel free to contact us. Leave a message in the comment area to discuss!

Casserole stew is relatively simple and has no technical requirements. Depending on personal taste, it can be made light or spicy. I'm from Sichuan, and I prefer spicy food.

Let me first talk about how to make spicy food. Prepare the ingredients first, tofu, lotus root, bean skin, an appropriate amount of Pixian bean paste, a small handful of dried chili peppers, a spoonful of pepper oil, kelp shreds or kelp knots, fermented bean curd, sesame paste, and hot pot powder. First add a little peanut oil to the wok, wait until the pan is hot, add ginger, garlic, and dried chili peppers, then turn on low heat and pour in the bean paste and stir-fry until fragrant, and stir-fry the bean paste until it takes on color. Then add dried Sichuan peppercorns, add water, and if there is stock, add stock. Bring to a boil over high heat and add a little lard. Pour the cooked soup into the casserole. Put all the chopped ingredients into the pot, putting vegetables that can withstand cooking first. Finally, add a little peppercorn oil, salt, chicken essence, sesame paste and fermented bean curd and mix well. Add the leafy vegetables when they are almost cooked.

If it’s light, the main ingredients are: cabbage, tofu, potatoes, pork belly, ginger, green onions, cooking oil, and light soy sauce. Shred the ginger and chop the green onions. After the wok is hot, pour in cooking oil. When the oil is hot, add shredded ginger, chopped green onion, and pork belly and stir-fry until the meat changes color. Add light soy sauce, add potato cubes and stir-fry evenly. Pour water or stock, salt and chicken essence into the pot. Add the tofu and cabbage and mix well. Then pour it into a casserole and bring to a boil over high heat, then turn to low heat and simmer for 40 minutes. A light casserole would be nice.

If you want the casserole stew to be delicious, you should put the ones that can withstand cooking first, and then the ones that are not. This will make the casserole more delicious.

Casserole stews can make many delicious dishes. It is essential to have a family photo on the New Year's Eve dinner table in southern Shanghai. This dish is stewed in a casserole. In the Northeast region, iron pots are also used to make stews in casseroles. Casserole stew is the most common cooking method at home. The stew has a soft texture. Pork belly, tofu, vermicelli, Chinese cabbage, mushrooms, potatoes and other ingredients are stewed into one pot. The umami flavors of the ingredients penetrate each other. , fragrant and delicious, and even the soup is extremely delicious. In addition, in order to prevent the casserole from sticking to the pot, apply a layer of cooking oil in the casserole or place some vegetable stems on it. Next, I will introduce how to make casserole stew. Ingredients: 50 grams of dried shrimp, 50 grams of pork belly (baconized pork is also acceptable), 1 Chinese cabbage, 1 piece of tofu, 50 grams of meatballs, 50 grams of ham, 50 grams of vermicelli, 30 grams of mushrooms, 2 tomatoes, 200 grams of potatoes, 5 garlic cloves, 10 grams each of onion and ginger, appropriate amount of oil, 6 grams of salt, 3 grams of pepper, 1 tablespoon of oyster sauce, and appropriate amount of water.

1. Wash and cut the Chinese cabbage into pieces, cut the tofu and potatoes into pieces, peel and cut the tomatoes into pieces, cut the ham into thick slices, wash and cut the pork belly into thin slices, soak the vermicelli in cold water in advance, wash and tear the mushrooms. Peel and smash the garlic cloves, wash the onion and ginger and cut into thick slices.

2. Heat the pot, pour a small amount of cooking oil, pour in the pork belly (add onions, ginger and garlic at the same time) and stir-fry the fat over high heat; stir-fry the fat from the pork belly, and the fat will infiltrate the ingredients, and the stewed dishes will taste better. Fragrant.