Casserole with three flavors

Ingredients

100 grams of pork elbow, 100 grams of bone-in chick meat. 60 grams of eggs, 25 grams of ham, and 25 grams of cabbage hearts. 20 grams of soy sauce, 100 grams of clear soup, 15 grams of green onions, 10 grams of ginger slices, 5 grams of refined salt, 1 gram of MSG, and 100 grams of vegetable oil.

Production process

Pork elbow meat and bone-in chick meat are chopped into pieces. Pour 3.3 cm square pieces into a pot of boiling water, take them out and put them into a casserole. Boil the eggs, peel off the shells, and dip them in soy sauce. Put it into the oil pan and fry until golden brown, take it out, place it around the casserole, cut the ham and green cabbage hearts into small elephant eye slices. Put the clear soup, Shaoxing wine, scallions, ginger slices, and refined salt into the casserole. Bring to a boil over high heat, then reduce to low heat and simmer until crispy. Take out the scallions, ginger slices, add ham slices, and green cabbage hearts and stew briefly. Skim off the floating oil, add MSG, top with chicken fat and serve.

Features

The meat is crispy and fragrant, fat but not greasy. The chicken is tender and delicious, and the eggs are poppy in color, which is unique.

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Casserole maintenance

Casserole is a ceramic product made of quartz, feldspar, clay and other raw materials. After being smelted at high temperature, the pot body Form a vitreous body. This kind of vitreous body has poor adaptability to temperature differences. If the casserole is suddenly heated or cooled, it will cause rapid expansion or contraction, resulting in cracking. In view of the characteristics of casserole, the following aspects must be paid attention to when using it:

1. Warm it gradually and do not burn it suddenly on the fire to avoid swelling and cracking.

2. After the food is cooked, when the casserole is removed from the fire, use wood chips to support the pot to dissipate heat evenly and cool it slowly to avoid shrinkage and cracking. You can also make an iron ring according to the size of the casserole. After the casserole is removed from the fire, place it on the iron ring so that the bottom does not directly touch the ground and is suspended in the air to cool down naturally, which can make the casserole last longer.

3. Newly bought casseroles often leak because they have many blisters. When a new pot is used for the first time, it is best to make noodle soup or porridge. After eating, do not wash the pot, but put it on the stove to bake it to dry the batter in the pot and block the tiny blisters on the wall of the pot. Then wash. This way, the casserole won't leak. Casserole tofu

Dish name Casserole tofu

Cuisine type Anhui cuisine

Characteristics

Ingredients

Soft tofu 150 Grams, 50 grams of carrots, 100 grams of cabbage, yuba, and 100 grams of water-fried vermicelli

Production process

Cut the tofu into pieces, blanch them and remove them, soak the vermicelli and bean curd sticks, and carrots Cut into pieces; put vermicelli, yuba and carrots in a casserole, add tofu, add chicken broth, adjust the flavor, bring to a boil over high heat, simmer over low heat until the flavor is absorbed, pour sesame oil and serve. Casserole dishes in northwest Guizhou

Casserole is a must-have for almost every household in northwest Guizhou. This kind of casserole is made of coarse sand and locally produced clay. It has a rough surface and a blue-gray color. It is both breathable and heat-insulating, and it conducts heat evenly. After buying this kind of coarse casserole, it must be "slurryed" before it can be used. "Slurry" means brushing a layer of rice slurry on the inner wall of the casserole, otherwise it will affect its use due to water seepage. Because this kind of casserole is made of pure natural materials, it can maintain both taste and heat, and the clay also contains a variety of trace elements needed by the human body, so cooking in a casserole has all the benefits without any harm, and is a real " Green Cookware”. Therefore, in today's pursuit of healthy eating, people have begun to think about it and created many delicious casserole dishes. Here, the author selects several casserole dishes for the majority of foodies to try.

Casserole mutton powder

Casserole mutton powder has occupied the top spot for breakfast in northwest Guizhou (especially in Bijie and Dafang areas) a few years ago. There is no other food so far. can replace its position as the leading army. Northwest Guizhou is an alpine zone with a large temperature difference between day and night. People want to eat a bowl of casserole mutton powder to warm their stomach and activate their blood circulation before going to work. Since the casserole mutton noodle is cooked freshly in each pot, which is relatively time-consuming, you often have to wait for more than ten minutes to eat it when there are many people in the morning. Therefore, the number of diners waiting in line in front of various casserole mutton noodle restaurants every morning has become the largest number in northwest Guizhou. Unique landscape in the morning.

The casseroles used in casserole mutton noodles are mostly customized and are about the same size as a large bowl. One pot is one serving. The stove used is also a special multi-burner stove, which makes it easier to cook multiple pots at the same time. When cooking, put the pot on the fire. When the casserole is hot, pour in a large spoonful of mutton bone soup, add a little red oil and a few cloves of raw garlic, then add rice noodles and cook for about two minutes. Remove from the pot and cut into thin slices. Add mutton, coriander, fish coriander (mint) and other seasonings, and then serve it in the pot. There are also simmered chili noodles and minced garlic for dipping, along with a small plate of kimchi and a small bowl of sauerkraut. The rice noodle soup is spicy and smooth, and it's really enjoyable to eat. Don't worry about getting angry if you eat too much, there are mint and pickled vegetables to cover it. People in northwestern Guizhou enjoy this food all year round, and I am afraid it will remain the "King of Breakfast" for a long time.

Braised Bullfrog in Casserole

Bullfrogs are delicious, but the real ones that are considered top-notch are probably wild bullfrogs. Wild bullfrogs, also known as stone frogs, mostly grow among streams and canals. The meat of stone frog is tender and nutritious, so it is said that "one stone frog has three chickens". Of course, in order to maintain the ecological environment, the author does not agree with eating wild stone frogs indiscriminately. Therefore, this dish still uses artificially bred bullfrogs as the main ingredient. The main seasoning ingredients include celery, pickled tofu (tofu pickled with lime), pickled peppers, lard, pepper noodles and coriander.

The preparation method of roasting bullfrog in a casserole is: heat the casserole until it turns slightly red, then add lard, and when the smoke is coming out, add the bullfrog meat chopped into pieces, and stir-fry for a few seconds with chopsticks. Next, add bone broth, reduce to low heat and simmer for about five minutes, then add pickled peppers and sliced ??pickled tofu and cook for about three minutes, season with MSG and salt, and finally add celery segments and coriander to garnish, and serve together with the pot table. Although this dish is a hot pot dish, it is best to eat the frog meat alone first, and then add other dishes to cook it, so as to ensure that the frog meat is tender and fragrant, and the soup is rich and spicy.

Casserole for braised potatoes

Casseroles are fragile and slow to transfer heat, so they are absolutely ideal as cooking utensils for braising. Casserole braised potatoes is created by taking full advantage of the uniform heating characteristics of the casserole. The finished dish is soft, waxy and mellow.

Choose pockmarked potatoes, peel off the skin after cooking and set aside. Heat the casserole, add an appropriate amount of blended oil, and when it is 50% hot, add the potatoes. Use chopsticks to pull the potatoes a few times to coat each potato with oil. Then cover the pot and simmer over low heat for about ten minutes. Then uncover the lid and sprinkle in the prepared salt water, cover the pot again and simmer for five minutes, remove from the pot and place on a plate, sprinkle with fried sesame seeds and crispy peanut kernels and serve.

This dish can be used as either a main dish or a snack, but it is best not to eat it cold to prevent gastrointestinal damage.