21 kinds of casserole dishes are made as follows:
1. Tofu casserole
Materials: tofu, minced meat, soybeans, onion ginger, scallops, abalone and medlar.
practice: cut the tofu into pieces and soak the soybeans until soft. Pour water into the casserole, add bean curd, minced meat, soybean, onion ginger, scallop and abalone, boil and add Lycium barbarum.
2. pancake casserole
materials: chicken, pancake, onion, onion ginger, ginger, bean paste, rice and carrots.
practice: shred onion, onion ginger and carrot, and slice ginger for later use. Cut the chicken into pieces, stir-fry in a casserole, add onion ginger, ginger, bean paste and shredded onion, and pour in appropriate amount of water to boil. Boil the casserole for 21 minutes, then add the pancakes and finally add the rice.
3. Braised crucian casserole
Materials: crucian carp, ginger slices, onion, salt, cooking wine, soy sauce, red dates, mushrooms and fungus.
Practice: Take the crucian carp to remove scales and viscera, clean it, and cut the white parts of ginger slices and onions into small pieces. Put oil in the pot, fry the crucian carp on both sides until golden brown, and take it out for later use. Add water to the pot, add crucian carp, ginger slices, onion segments, salt, cooking wine, soy sauce, red dates, mushrooms and fungus, boil over high heat and turn to low heat for 15 minutes.
4. Grass carp casserole
Materials: grass carp, green onion, ginger, vinegar, coriander, cooking wine and salt.
Practice: Slaughter the grass carp, scale it, wash it and cut it into pieces obliquely. Slice onion and ginger. Add water to the casserole, add onion, ginger, cooking wine and grass carp pieces, boil, skim the foam, close the lid, cook for 21 minutes, skim the foam, and add salt and vinegar according to taste. Add coriander.
5. Sweet and sour tenderloin casserole.
materials: tenderloin, ginger, garlic, onion, red pepper and seasoning.
practice: cut the tenderloin into strips about 5 cm long, add minced ginger, scallion ginger and minced garlic and marinate for half an hour. Add a proper amount of water to the casserole, bring it to a boil, add the marinated tenderloin, cook it, remove it and put it on a plate. Add a little oil to the pot, add ginger and garlic and stir-fry until fragrant, add seasoning, and then add the cooked tenderloin and stir-fry evenly.
6. Braised ribs casserole
Materials: ribs, ginger, onion, star anise, cinnamon, red dates, soy sauce, crystal sugar and cooking wine.
practice: cut the ribs into small pieces, blanch them in a casserole for 5 minutes, remove them and wash them for later use. Add water to the casserole, add spices, add cooking wine, ginger and onion, boil the blanched ribs in the pot, add soy sauce, crystal sugar and red dates, and continue to cook until the ribs are tender and the soup is thick.
7. Braised beef casserole
Materials: beef, green onion, ginger, garlic, pepper, star anise, fragrant leaves, soy sauce, salt, rock sugar, cooking wine and pepper.
practice: cut the beef into thick slices, add a small amount of cooking wine and marinate evenly. Add water and spices to the casserole, put the marinated beef into boiling until it becomes discolored, and take it out. Change a small amount of water in the casserole, add scallion, ginger, chopped green onion and continue to boil, add soy sauce, rock sugar and salt, and stew until the beef is soft.
8. Dumpling casserole with minced pork
Materials: minced pork, flour, leek, onion ginger, salt, soy sauce and pepper.
practice: take a proper amount of flour, add a proper amount of water and a little salt and oil to make dough, roll it into thin slices and wrap it, put the prepared jiaozi at the bottom of the casserole, add a proper amount of water, add ingredients such as minced meat, minced onion and ginger, shredded leek, etc., sprinkle some pepper after boiling, and pour some soy sauce.
9. casserole stewed with Chinese cabbage vermicelli
materials: Chinese cabbage, vermicelli, onion ginger, salt, chicken essence, pepper, pepper, cooking wine and beef.
practice: chop the beef into small pieces for later use, saute the minced onion and ginger in a casserole, and add the beef pieces to stir fry. Then add cooking wine, salt, chicken essence, pepper and pepper granules, stir-fry Chinese cabbage, add water and vermicelli, stew for 21 minutes, and finally add chicken slices and mix well.
11. Steamed beef casserole with lotus leaf powder
Materials: beef, lotus leaf powder, yam, onion ginger, pepper, garlic, salt, soy sauce, fragrant leaves, cinnamon, clove and star anise.
Practice: Cook the lotus leaf powder in water, take it out, cut the beef into filaments, and add the shredded yam, onion ginger, pepper, garlic, salt, soy sauce and dried pepper and mix well. Boil the seasoning in a casserole, add the processed beef ingredients and stir-fry evenly, then add a proper amount of water and stew slowly for more than ten minutes, and finally add the cooked lotus leaf powder and stir-fry evenly to enjoy.
11, lion head casserole
materials: pork, shrimp skin, onion ginger, garlic, fungus, mushrooms, egg white, salt, soy sauce, white pepper, monosodium glutamate and starch.
practice: grind the pork into a paste, add minced onion and ginger, shrimp skin, salt, soy sauce, white pepper, monosodium glutamate, starch and egg white, and stir to make a uniform filling, which becomes the stuffing of the lion's head. After mixing the stuffing, press it into a ball shape with uniform size by hand, so that the perfect lion head can be made. Then add water into the casserole, then add the lion's head, add the fungus, mushrooms, salt and pepper to taste after boiling, and finally mash the garlic and pour it on the lion's head.
12. Shredded chicken casserole
Materials: chicken breast, eggplant, pepper, tofu, star anise, garlic, soy sauce and vinegar.
practice: cut the chicken breast into filaments, add salt, cooking wine, pepper and starch and mix well. Cut tofu into small pieces and slice eggplant. Add a proper amount of water and star anise to the casserole, boil it, add shredded chicken and cook it, then take it out for later use. Continue to burn the casserole, add minced garlic, pepper, eggplant and tofu, add shredded chicken, stir-fry evenly, add seasoning, stew for a few minutes and serve.
13, oxtail casserole
materials: oxtail, ginger, onion, cooking wine, salt, chicken essence, allspice powder, fragrant leaves, star anise and cinnamon.
practice: put the oxtail in a pot and blanch it, then take it out and rinse it with cold water. Add water to the casserole, add oxtail, onion ginger, aniseed, fragrant leaves, cinnamon and cooking wine, bring to a boil and simmer for 2 hours until oxtail is tasty. Add salt, chicken essence and spiced powder, add some carrots and brown sugar at will, pull a handful of chopped green onion, and continue to cook for 5 minutes.
14. Laba porridge casserole
Materials: glutinous rice, peanuts, bacon, medlar, onion ginger, salt, cooking wine and ginger.
practice: foam the glutinous rice for 2 hours, and cut the bacon into dices. Add water and salt to the casserole, put the foamed glutinous rice into the casserole and cook thoroughly, and add peanut meat to cook until it is thick enough. Shredded shredded osmanthus fruit, marinated in salt and cooking wine for 31 minutes, boiled with porridge, and finally added with Jiang Mo and chopped green onion.
15, stir-fried cauliflower casserole
materials: cauliflower, onion ginger, pepper, salt, chicken essence, ginger, garlic.
practice: wash cauliflower, blanch it in boiling water, and take it out for later use. Put a proper amount of oil in the pot, stir-fry chopped onion, ginger and garlic, add cauliflower, stir-fry and season.
16. Stewed pigeon casserole
Materials: pigeon, onion ginger, red dates, mushroom, coriander, salt, chicken essence and cooking wine.
Practice: Dirt pigeons, cut into pieces, and chop onion and ginger. Add water to the casserole and add pigeon meat, red dates, mushrooms and cooking wine. Cook the pigeon meat until it is thoroughly cooked, season with salt and chicken essence, and add coriander.
17. Hot and sour shredded potato casserole
Materials: potato, green pepper, red pepper, carrot, pepper, glutinous rice flour, soy sauce, soy sauce, soy sauce, pepper and salt.
Practice: Slice potatoes, peel green peppers, red peppers and carrots, and cut into thin strips. Put oil in the casserole, add pepper and pepper, stir-fry until fragrant, then add shredded potato, pepper and carrot, add appropriate amount of water to boil, add a little salt, stir-fry with soy sauce and soy sauce, and finally add glutinous rice flour to thicken.
18. Baby dish in casserole
Ingredients: a bag of baby dish, pork belly with skin, dried chili slices, garlic slices, steamed fish and soy sauce, and chicken essence.
practice: cut the doll dish into strips, heat the pork belly slicing pot with oil, stir-fry the pork belly, dried Chili and garlic slices, stir-fry them in the doll dish with slow fire until they are 71% cooked, add steamed fish and black bean oil and seasoning, and stir-fry them in a hot casserole.
19, turtle chicken feet in casserole
Ingredients: 2 kg of turtle, 11 tiger chicken feet, 151g of mixed oil, 51g of pork belly slices, 5kg of broth, 5g of cooking wine, 5g of monosodium glutamate, 2g of aged vinegar, 1g of spice powder, 51g of garlic cloves and a little ginger slices.
Practice: Take 1 soft-shelled turtles weighing about 2 kg, cut them into small pieces, wash away the blood for later use, and make 11 tiger skin chicken feet smooth in the pan. Add 151 g of mixed oil and heat them to 51%. Add 51 g of pork belly slices and stir-fry them with low fire to get oil, and then add 151 g of secret sauce. Stir-fry them with high fire and add them.
21. Beef stewed in casserole at home
Ingredients: 151g pepper ring, 41g pepper, 31g star anise, 15g fennel, 41g onion, ginger and garlic slices, 211g soy sauce, 111g vinegar, 3.5kg clean water, 211g beef strips and 211g potatoes, 5g salt, 3g pepper and 2 chicken juice.
practice: peel potatoes with high starch content, cut them into pieces, dry steam them in a cage for 11 minutes until they are cooked, cut 2 kilograms of beef brisket into thumb-thick strips, take them out after flying through the pot with cold water, heat the oil in the bottom of the pot, add ingredients, add steamed potatoes to dry soup, put them in a hot casserole, sprinkle chopped green onion and serve.