Raw materials:

Shad (750g).

Accessories:

Ham (25g).

Seasoning:

Soy sauce (5g), vinegar (10g), onion (10g), yellow rice wine (10g), ginger (10g), vegetable oil (50g) and salt (5g).

Exercise:

1, shad wiped the black membrane in the abdominal cavity, washed the blood, and cut it into two sections;

2. Slice the ham for later use;

3. Put the wok on a strong fire, put the vegetable oil, heat it to 50% to 60%, and fry the fish skin slightly downward;

4. Boil 500ml of yellow rice wine, vinegar, soy sauce and water, then put them into a casserole;

5. Add salt, onion (cut into sections), ginger (sliced) and ham (sliced), cover the pot, and simmer on charcoal fire in the air oven to make the noodle soup bubble occasionally. When the soup is thick, remove the onion and ginger slices.

Production characteristics and key points:

This vegetable soup is fresh and mellow, thick and fishy, fresh and thorough. The key is to stew slowly to avoid rapid burning.

Tip:

1, shad is rich in subcutaneous fat, so it is unnecessary to scrape scales;

2, be sure to use casserole, slow stew, is the original flavor.

Second, casserole radish stewed beef brisket

Raw materials:

Beef brisket and white radish

Seasoning:

Onion segments, ginger slices, salt.

Exercise:

1, beef brisket is washed and cut into pieces, washed and drained after flying water and put into a casserole; Add fresh water without beef, add onion and ginger slices;

2. put the lid on. When the fire boils, turn to low heat and cook slowly until the beef is soft and rotten, at least 1.5 hours;

3, 4, radish peeled and cut into pieces, poured into the casserole, transferred to the right amount of salt, continue to stew until the radish is cooked and soft.

note:

1, the salt should be put later, and the beef is not easy to rot at first;

2, the water should be added at one time, it doesn't matter if it is put too much, and the soup is delicious;

This dish is original, so there is no spice.

Third, sauerkraut casserole

Raw materials:

200 grams of buttocks, 6 dried mushrooms, 200 grams of sauerkraut, 20 shrimp skins, 50 grams of vegetarian shrimp, 3 slices of ginger, 2 slices of onion, 5 grams of salt, 8 grams of sugar and 5 grams of white pepper.

Exercise:

1, after cleaning the rear buttock tip, put it in cold water, cook it in medium heat until it is 90% ripe, then take it out and let it cool, and cut it into thin slices. Soak dried mushrooms and dried shrimps in warm water respectively, and wash pickles in cold water 1-2 times;

2. Spread a layer of sauerkraut on the bottom of the casserole, then add the soaked mushrooms and shrimps, and then add a layer of vegetarian shrimps.

3. Add the sliced white meat, onion and ginger, then pour in the boiled white meat soup, soak the soup of mushrooms and shrimps to drain the sand and go in, just before the sliced white meat;

4. Boil the soup with high fire, then add salt and sugar and mix well. Turn to low heat and burn the soup to half. Finally, sprinkle with white pepper.

Remarks:

This casserole tastes sour, very appetizing, suitable for summer, and the sauerkraut and mushrooms added to it help gastrointestinal peristalsis. If you like, you can also add fungus, winter bamboo shoots and so on. Which is better and more nutritious.

White meat can be cooked in advance, but it is recommended not to put any seasoning, so as to ensure the original flavor, and the cooked casserole will also have a strong meat flavor. When you are in cook the meat, you should skim the foam off the surface, otherwise the soup in the casserole will not be clear. Soaking mushrooms and shrimps can make the soup taste better, but pay attention to draining sand impurities;

Vegetarian shrimp is sold in the supermarket, but it is actually a bean product, which is a bit like fried bean bubble, but it tastes more delicious with seasoning. Opening the bag and eating like this feels like the shrimp strips we ate when we were young. Vegetarian shrimp can absorb soup after stewing, and it tastes good.

Sauerkraut has a certain salty taste. If you can't master the salty taste well, you can wash it with cold water several times before cooking like me, which will make it cleaner and safer to eat. Eat this casserole in winter, you can add some ham slices and vermicelli, which is fragrant, warm and delicious.

Four, casserole eel

Food ingredients

Eight-two eel, two-two roasted rice, four mushrooms, six garlic slices, several ginger slices and two onions, raw vermicelli, lettuce, six-two sesame oil, Gu Yue powder and salt.

Food practices

1. Soak mushrooms, remove feet and burn them into pieces. Pick up the fried garlic, wash the eel, wipe it with water, cut it into pieces and marinate it for 20 minutes. Fry the raw flour in boiling oil fire, and then take it out. After about two minutes, fry again until golden brown. Wash the lettuce, cut it into small pieces and put it in a clay pot. [Gourmet China]

2. Add one tablespoon of oil, saute ginger and garlic, add half a tablespoon of mushrooms and wine, add seasoning and bring to a boil. Thicken the barbecue and eel, pour them into the pot with lettuce, cover them with high fire and bring to a boil, add onion and add two tablespoons of oil.

Five, casserole hibiscus chicken

Raw materials:

More than 65438 live carp (500g), 65438 chickens (naked chickens), green peas, ham, parsley and eggs; Cooking oil, onion, ginger slices, salt, chicken essence, cooking wine, sesame oil, pepper, star anise, onion Jiang Shui, chicken soup.

Exercise:

1. Cut the chicken into small pieces, wash it, blanch it with boiling water, take it out and put it in a casserole, add onion, ginger slices, pepper, star anise, salt, chicken essence and cooking wine, and steam it in a cage (about 40 minutes); [Gourmet China]

2. Remove the bones, spines and skins of the fish, take out the clean meat and chop it into mud, add onion, Jiang Shui, chicken essence, egg white and salt and stir it into mud, coat the small wine glass with grease, smooth the mud, evenly embed a few green beans on it to form a lotus shape, put it in a cage and steam it for 15 ~ 20 minutes, then pour it out;

3. Cut the ham into rhombic slices and cut the coriander into sections;

4. Put the chicken soup into the pot, add ham slices and coriander segments, pour the sesame oil into the pot, pour it into the casserole, and then decorate the steamed "Lotus" into the casserole.

Features:

Bright color, tender soup color and unique flavor.

Six, casserole fish head

Raw materials:

1 silver carp head, 1 Chinese cabbage, a little Flammulina velutipes, cooked bamboo shoots, pigeon eggs, 2 yuba, 3-4 shiitake mushrooms, 2-3 flat fish, 2 tablespoons minced garlic, 1/2 bowls of shredded green garlic, a little coriander, a little sweet potato powder, a proper amount of soy sauce, etc.

Exercise:

1. Marinate the fish head 10 minutes, then dip in sweet potato powder and fry until golden, and then take it out.

2. Fry all the pigeon eggs until golden brown, then scald the yuba with boiling water to remove the grease.

3. Put a little oil in a thick pot, saute minced garlic and flat fish, then spread Chinese cabbage in the pot, put the fish head in it, then add the rest of the ingredients, then add boiled water or broth, season with salt and pepper, cover it after boiling, continue to stew for 10 minute, and finally add shredded green garlic and coriander.

Seven, seafood casserole tofu

Raw materials:

Clam, sea shrimp, brine tofu, green vegetables, crab mushroom, onion and coriander.

Exercise:

1. Put the clam, shrimp and brine tofu into a casserole, add water and stew, add a spoonful of broth and stew until the clam opens.

2. Then add the crab mushroom and vegetables in turn. After the pot is boiled again, add some salt, sprinkle with shallots and chopped parsley to turn off the heat.