Cookware of Cookware Meat

Cookware of Cookware Meat, in the long history of China for thousands of years, all development is inseparable from food culture, and our country has become a veritable "gourmet country". There are many kinds of cooking methods for Chinese food. Here is the Cookware of Cookware Meat. Cooked-pot meat cookbook 1

How to cook the home version of cooked-pot bullfrog

Wash the bullfrog, remove its claws, drain the water

Cut into small pieces for later use

Add 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of steamed fish and black pepper, add some shredded ginger and sprinkle with appropriate amount. Cover with plastic wrap and marinate for 3 minutes (when the temperature is high, it should be marinated in the refrigerator)

Take out the bullfrog, grab it with a small amount of raw flour, put an appropriate amount of cooking oil in the pot, heat the oil and put it in the bullfrog for slow frying

Turn over and fry until both sides are golden

Take another pot and cook the oil, add the chopped garlic, ginger and ginger. Stir-fry the bullfrog until fragrant

Pour in the fried bullfrog, stir-fry and add soy sauce

Stir-fry the bullfrog in a pan for 2 minutes, pour it into a dry pan, add half a cup of boiling water, about 15ml, cover it, bring it to a boil with high fire, and simmer for 8-1 minutes with low fire

Open the lid and collect juice with high fire.

Cooked meat menu 2

Cooked beef

Prepare beef in advance, beef brisket, leg meat and shredded meat, marinate in advance and cut into strips.

Prepare side dishes, cut potatoes, cut onions and peel them, cut celery, and soak vermicelli in advance.

Prepare the seasoning, cut the green pepper of Vitex negundo into small pieces, cut the dried pepper of Vitex negundo, cut the dried pepper with green and red, slice the ginger and cut the garlic into thick slices.

After preparing the ingredients, heat the pan, add oil, and start frying potatoes. After frying potatoes, they won't break and paste the pan.

just fry the potatoes until they are golden and a little soft.

Onions are also fried in the pan until they change color.

the beef is also fried.

just fry until the surface is golden.

Leave the bottom oil, add ginger, garlic, dried pepper, pepper and Pixian watercress, stir-fry until fragrant, and stir-fry red oil.

Add beef, onion, potato and vermicelli and stir fry.

Add light soy sauce to taste first, then add cooking wine and vinegar, and light soy sauce, vinegar and cooking wine from the bottom of the pot, so as to take the flavor of the seasoning, volatilize the smell of wine and sour taste, and then sprinkle with chicken essence and salt to stir fry together.

finally, add celery, stir fry quickly and serve.

Take it out and put it into a casserole, which can keep the temperature well. Sprinkle sesame seeds and celery leaves, and a pot of fragrant beef griddle can be eaten, which is super-delicious.

Dry pot meat recipe 3

Dry pot beef method

Cut the beef brisket into pieces, soak it in clear water for 2 minutes, squeeze out the water

Put a little oil in the pot, stir-fry the beef brisket, add fragrant leaves and anise pepper, stir-fry until the water is dry

Add three tablespoons of soy sauce. Add about 5 ml of water, and then

Transfer to an electric pressure cooker (Alice pressure cooker I use) or a pressure cooker. Add two pieces of ginger and one piece of onion, and simmer for 18 minutes without additional water.

The electric pressure cooker can be properly added with water for 12-15 minutes.

There is a lot of stewed beef brisket oil. People who lose weight can take out some

potato and carrot hob blocks and fry them in the pan for a few minutes, or bake them in an oven air fryer for a few minutes, so that it is not easy to stew and transfer them to a casserole.

You can add more water or broth if you feel that there is little water. Remember not to add too much water, cover the casserole, bring it to a low heat, and copy the bottom with a shovel in the middle to avoid sticking to the pot.

Cook the potatoes for 1-15 minutes until they are soft and rotten, and sprinkle with chopped green onion or garlic sprouts.

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