1. Casserole tofu
Ingredients: 150g soft tofu, 50g carrots, 100g cabbage, yuba, 100g water-made vermicelli, MSG, chicken essence, refined salt, Shaoxing wine , sesame oil, etc. Operation: Cut the tofu into pieces and blanch them, then take them out, soak the vermicelli and yuba, and cut the carrots into pieces; put the vermicelli, yuba, and carrots in a casserole, add the tofu, add chicken broth, add MSG, refined salt, Shaoxing wine, and chicken essence. After it tastes good, bring to a boil over high heat, simmer over low heat until the flavor is absorbed, and pour sesame oil over it.
·Nutritional value: Tofu - As a food that has both food and medicine, tofu has many functions such as replenishing qi and tonifying deficiency. Carrot - Carrot is a crunchy, delicious and nutritious home-cooked vegetable. According to Chinese cabbage - Chinese cabbage is mild in nature, slightly cold and sweet in taste. Each 100 grams of Chinese cabbage contains 41 mg of calcium, 37 mg of phosphorus, 0.5 mg of iron, crude fiber, carotene, and a small amount of protein.
2. Casserole Tiandi Duck
Ingredients: duck meat, 100 grams of fat and lean pork slices, 50 grams of shiitake mushrooms, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, green onions , ginger slices, garlic slices, hot sauce, and stock. Operation: ① Cut the duck meat into small pieces ② Heat the wok, heat the oil to 50% heat, add the pork slices and mushrooms and stir-fry, add onions, ginger, and garlic Stir-fry until the flavor develops, then add duck pieces, add stock, salt, soy sauce, vinegar, cooking wine, and MSG. After boiling, pour into the casserole and simmer over low heat for about 30 minutes; ③Put the base oil in another pot, add chili sauce and garlic slices Stir-fry until the flavors are released, pour into a casserole, cover and serve.
4. Casserole vegetable core
The characteristic vegetable core is tender and crispy, and the soup is rich and mellow.
Ingredients: 350 grams of cabbage heart. 50 grams of raw chicken breast, 25 grams of ham, 25 grams of winter bamboo shoots, 15 grams of mushrooms, 15 grams of scallops, and 6 grams of egg white. 7.5 grams of salt, 2 grams of MSG, 15 grams of starch, 20 grams of green onions, 10 grams of ginger, 15 grams of Shaoxing wine, 200 grams of chicken broth, 500 grams of lard (actual oil consumption: 75 grams), 15 grams of cooked chicken fat. Production process: Wash the green cabbage hearts, cut the cabbage heads into olive shapes, and cut them with a cross knife. Cut chicken breast into leaf-shaped slices and slurry with refined salt, monosodium glutamate, egg white, and dry starch. Peel off the old tendons from the scallops, wash them and put them in a bowl. Add Shaoxing wine, green onion, ginger and chicken soup, steam them until thoroughly taken out. Heat the wok over high heat. Add cooked lard and heat until 40% hot (about 88℃). When the time comes, add the cabbage heart and drain the oil until the leaves are bright green and the stems are slightly transparent. Then put the chicken slices into the oil pan and fry them. Take them out when they turn milky white. Take a casserole and place the cabbage into the pot neatly with the roots outward and the leaf tips towards the center of the pot. Arrange the mushrooms, winter bamboo shoots, ham and chicken breast slices on top of the cabbage in turn. Sprinkle with the steamed scallops and put Add refined salt and Shaoxing wine. Bring the chicken clear soup to a boil, simmer over low heat for 10 minutes, add MSG, pour in cooked chicken oil and serve.
5. Three delicacies casserole
Features include a variety of ingredients, including fish, shrimp, poultry, and eggs, which are soft, glutinous, and fragrant.
Ingredients: 50g cooked chicken, 50g fresh river shrimp, 6 meatballs, 6 fish balls, 50g pork belly. Accessories: 15 grams of cooked ham, 100 grams of steamed pork skin, 100 grams of steamed vermicelli, 25 grams of cooked bamboo shoots, and 250 grams of Chinese cabbage. 7 grams of refined salt, 5 grams of MSG, and 750 grams of clear soup. 50 grams of cooked lard. During the production process, trim the beards of the river prawns and wash them. Cut the chicken and winter bamboo shoots into long strips and arrange them separately. Cut the Chinese cabbage into 6.5cm long and 2cm wide sections, cook in boiling water, drain the water, cut the vermicelli into long sections, cut the skin into pieces the same size as the Chinese cabbage, rinse in clean water and set aside. Take a casserole, add Chinese cabbage, garnish with vermicelli and pork skin. Place pork belly, chicken, bamboo shoots, meatballs, and river shrimp according to their colors and shapes, and place them neatly on top of the meat skin, with the fish balls in the middle and the top. Cover with ham slices, add Shaoxing wine, refined salt, monosodium glutamate, clear soup, lard, simmer over low heat until tender, then remove from heat. Serve on a plate as a foil.