Stone pot barbecue recipe: stone pot, pepper and baby dish
material
Baby cabbage, fermented soybean, wild pepper, sugar.
working methods
1. Soak the whole baby cabbage in water, wash it and shake it off. Peel off the old skin from the roots with a knife (don't cut off the roots, or the baby cabbage will fall apart)
2. First, divide everything vertically into two vertical lines, and then cut it into strips with three knives.
3. Heat the oil in the pot, add the baby vegetables and stir fry until soft.
Step 4 add a tablespoon of lobster sauce
5. Add wild pepper (millet pepper), add a little sugar, stir well, and leave the fire.
6. The stone pot is hot, and the fried doll dish is immediately poured into the table.
Stone pot barbecue recipe: bibimbap
material
A bowl of rice, minced pork, bean sprouts, carrots, cucumbers, eggs, cooking oil and sesame oil.
working methods
1. Stir-fry minced pork in advance, shred cucumber and carrot, and pick and wash bean sprouts.
2. Preheat the empty pot on low heat for 2 minutes, pour a little sesame oil on the bottom of the pot, turn the pot over and let the whole bottom of the pot be stained with sesame oil.
3. Spread the rice on the bottom of the pot, spread the fried minced meat, shredded carrots, shredded cucumbers and bean sprouts on the rice, and knock an egg in the middle of the pot.
4. Cover the pan and turn to medium heat for about 5-7 minutes, then you can hear the sizzling sound in the pan.
5. Open the lid and turn up the rice at the bottom of the pot with a wooden shovel, and you can see that a golden crispy rice has been formed.
6. Add a proper amount of bibimbap sauce (I put a tablespoon of Korean garlic hot sauce and a tablespoon of Lee Kum Kee's ribs sauce) and mix well to start.
Stone pot barbecue recipe: bibimbap
material
200 grams of white rice, eggs 1 piece, 40 grams of soybean sprouts, 50 grams of spinach, 4 carrots 1 pieces, 20 grams of shredded seaweed, 50 grams of Flammulina velutipes, 3 dried mushrooms, pickled radish 10 grams, white sesame1spoon (/kloc Sesame oil 1 tbsp (1 5ml), oil 1 tbsp (15ml), Korean sweet and spicy sauce1tbsp (15ml).
working methods
1. Wash spinach, soybean sprouts and Flammulina velutipes, blanch in boiling water, remove and drain. Peel carrots and cut them into filaments. Mushrooms are also cut into filaments after soaking. Pickled radish is also cut into filaments.
2. Add proper amount of white sesame and salt to blanched spinach and Flammulina velutipes respectively and mix well; Add shredded ginger, minced garlic, salt and sesame oil to bean sprouts and mix well for later use.
3. Add a little oil to the wok and stir-fry the shredded carrots and mushrooms separately. Add the remaining oil, beat in the eggs and make fried eggs on one side for later use.
4. Apply sesame oil evenly on the inner wall of the stone pot and heat it on the fire. When the sesame oil bubbles, add the white rice, and spread the mixed spinach, soybean sprouts, Flammulina velutipes, mushrooms, shredded carrots, shredded pickled radishes and shredded seaweed on the surface of the white rice in a fan shape.
5. Finally, put the poached eggs in the middle, and leave the fire after the rice at the bottom of the pot is slightly burnt into a crispy shape. Add Korean sweet and spicy sauce before eating and stir well.
skill
1. Apply sesame oil to the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the flavor. If there is no stone pot at home, you can use a casserole instead. You can also put a layer of sesame oil on the inner wall of the casserole, and add the materials after heating.
2. Materials for making bibimbap can be added at will, depending on personal preferences and wonderful play.
Stone pot barbecue recipe: Lulang stone pot chicken
material
Chicken 1 weighs about 3kg, 3 jujubes, 50g angelica,100g codonopsis pilosula,100g adenophora root, 25g lily and lotus seeds,120g coix seed,15g palm ginseng, 5g medlar and 50g ginger.
working methods
1. Wash the chicken, gut it and cut it into small pieces. Cut the ginger into large pieces and soak the palm ginseng in water for half an hour.
2. Stir-fry the oil in the wok to 70% heat, pour the chicken pieces into the wok, stir fry quickly, and the meat becomes tight and golden.
3. Heat the stone pot slightly on the fire. If there is no stone pot, you can use a casserole instead. Pour about half a pot of stock, add Angelica sinensis, Codonopsis pilosula, Adenophora adenophora, Lily, Lotus seed, Coix seed, Palm Ginseng and Jujube, then add fried chicken pieces and ginger slices.
4. After the fire boils, turn to low heat and simmer slowly, and add salt. If you don't think there is much water in the middle, you must add the cooked broth and stew for 3 hours.