Information: 150 grams of tender tofu, 50 grams of carrots, 100 grams of cabbage, bamboo, 100 grams of vermicelli, monosodium glutamate, chicken broth, refined salt, wine, sesame oil, and so on.

-operation: tofu cut into pieces blanched, fans, bamboo soaking, carrots

cut into pieces; casserole put fans, bamboo, carrots, in the tofu, add chicken broth, put monosodium glutamate, refined salt, Shaoxing wine, chicken seasoning after the boil, simmering to taste, drizzled with sesame oil that is completed. (HaoChi123.com)

-Nutritional value: Tofu - Tofu, as a combination of food and medicine, has the function of benefiting the qi, supplementing the deficiency and so on. Generally 100 grams of tofu contains 140 mg-160 mg of calcium, tofu is also ...

Carrots - Carrots are a crunchy, flavorful, and nutritious family vegetable. According to the latest issue of the journal Popular Medicine, the latest research by American scientists has confirmed that...

Cabbage - Cabbage is flat, slightly cold and sweet in flavor. Each 100 grams of cabbage contains 41 mg of calcium, 37 mg of phosphorus, 0.5 mg of iron and crude fiber, carotene, a small amount of protein, ...

2, casserole duck

basic materials duck, fat and lean pork slices l00 grams, 50 grams of mushrooms, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, green onion, ginger, garlic, hot sauce, broth, each appropriate

1) duck cut into small pieces

② frying pan on the stove, the oil to 50 percent hot, into the slices of pork and mushrooms stir-fry, into the onion, ginger, garlic, stir-fry! taste, and then put the duck pieces, add broth and

salt, soy sauce, vinegar, cooking wine, monosodium glutamate (MSG), open the pot and pour it into the casserole, stewed over low heat for about 30 minutes;

③ another pot to put the bottom of the oil, the next hot sauce and garlic slices sautéed to taste, and then poured into the casserole with a lid on the table can be.

3, casserole squid

Features bright color, soup flavor, retain heat for a long time, suitable for winter

Information

dry squid, cooked chicken skin, mushrooms, capers, ham, pig's trotters, chicken broth, salt, cooking wine, ginger, green onions, pepper.

Process

Basin put 2000 grams of water, 50 grams of quicklime plus dry squid soak 12 hours, stirring the second time, so that the squid bloat uniformly fished out, rinsed with water; will be a good hair squid cut into four centimeters long, one centimeter wide thick wire, chicken skin, capers, mushrooms, ham are cut into fine wire, onion and ginger cleaned and patted loose; the brazier red hot pig's feet toe slit the hair, then placed in warm water to half soak, and then placed in warm water to half soak, and then placed in warm water to the end of the day. Then soak in warm water to half an hour to scrape off the hot paste of the skin and hair washed; casserole put on 1000 grams of clear plus onion, ginger, cooking wine, pig's feet on the fire to boil skimming foam, moved to a slight fire stew for about 90 minutes into a thick broth; pot of chicken broth 250 grams of blanch the shredded squid once again; from the casserole take out pig's feet plus chicken broth, shredded squid and a variety of ingredients and then stewed for another half an hour to the soup white and thick is good, add salt and pepper to seasoning! that is cooked

4, casserole sea eel

Ingredients:

1000 grams of sea eel, 50 grams of pork fat, 15 grams of green onions, 15 grams of ginger, 10 grams of peppercorns, 10 grams of seasonings, 10 grams of cinnamon, 15 grams of coriander stalks, 5 grams of essence, 15 grams of cooking wine, 500 milliliters of chicken broth, 5 grams of monosodium glutamate, 5 grams of vinegar, 15 grams of sesame oil, pepper 2 grams of pepper, chili oil, 5 grams.

Features:

soft and tender, eel salty and spicy, soup clear and mellow

Operation:

1, the eel gutted, washed with water, skeleton knife cut into 5 cm long section

2, green onions cut into sections, sliced ginger; pork fat cut into slices; parsley stalks cut into sections, to be used

3, frying pan add water, boil, the eel Segmented eel into the boiling water blanch, fished out, control the water

4, take a casserole, wash with water, onion segments, ginger slices half of the bottom of the casserole pad, and then eel segments put casserole, plus fat meat slices, onion slices, ginger slices, peppercorns, dai miao, chicken broth, cinnamon, boiling, sprinkled with sesame oil, salt, wine, vinegar, monosodium glutamate, high-flame boil, stewing and simmering over a low fire for 1 hour, take off the lid, pick off the onions, ginger, peppercorns, dai miao, cinnamon, and sprinkle sesame oil, salt, wine, vinegar, MSG, high-fire burn, small fire stew 1 hour, remove the cover, pick off the onions, ginger , peppercorns, dashi, cinnamon, sprinkle evenly coriander stalks, chili noodles, pepper, can be.

5,casserole vegetable core

Features

The heart of the vegetable is tender and crispy, soup mellow flavor.

Raw materials

350 grams of green cabbage. 50 grams of raw chicken breast, 25 grams of ham, 25 grams of asparagus, 15 grams of mushrooms, 15 grams of dried scallops, 6 grams of egg white. Salt 7.5 grams, 2 grams of monosodium glutamate, 15 grams of starch, 20 grams of green onion, 10 grams of ginger, 15 grams of wine, 200 grams of chicken broth, 500 grams of lard (consumed 75 grams of oil), 15 grams of cooked chicken fat.

Making process

Wash the green cabbage heart, vegetable head cut into olive shape, dissected cross knife. Chicken breast cut into willow leaf-shaped slices, with refined salt, monosodium glutamate, egg white, dry starch slurry. Dried scallops peeled off the old tendons, cleaned and put in a bowl, add wine, onions, ginger, chicken soup steamed through the cage and removed, frying pan on the heat, put the cooked lard, burned to 40% hot (about 88 ℃), will be put into the heart of the oil row to the leaves of bright green, stalks of slightly transparent, pick up and drain the oil. Then put the chicken slices into the frying pan and cut the oil, when it is milky white, fish out. Take a casserole, the root of the heart of vegetables to the outside, the leaf tip towards the center of the pot neatly row into the pot, and then mushrooms, asparagus slices, slices of ham, chicken slices sequentially discharged in the heart of vegetables, sprinkled with steamed dried scallops, into the refined salt, wine. Chicken broth boiled, moved to a slight fire on the stew for 10 minutes, add monosodium glutamate, dripping cooked chicken oil is ready.

6, three fresh casserole

Features

The use of a variety of materials, fish, shrimp, poultry, eggs, soft and fresh, the original juice and flavor, mellow flavor.

Ingredients

Main ingredients: cooked chicken 50 grams, 50 grams of fresh river shrimp, 6 meatballs, 6 fish round, 50 grams of pork belly. Accessories: 15 grams of cooked ham, 25 grams of cooked cake, 100 grams of water-raised pork skin, 100 grams of water-raised vermicelli, 25 grams of cooked bamboo shoots, 250 grams of cabbage. 7 grams of refined salt, 5 grams of monosodium glutamate, 750 grams of broth. Cooked lard 50 grams.

Making process

The river shrimp cut whiskers and wash. Chicken, cake, asparagus are cut into long strips, respectively, line up. Cabbage cut into 6.5 cm long, 2 cm wide section, blanch with boiling water, drain the water, fans cut into long sections, meat cut into the same size as the cabbage pieces, clean water rinsed for use. Take a casserole, put the cabbage, supplemented with fans, meat, pork belly, chicken, cake, bamboo shoots, meat round, river shrimp, respectively, according to the color, shape different, neatly placed on top of the meat, fish rounds in the center of the knot top, covered with slices of ham, plus wine, salt, monosodium glutamate, broth, lard, placed on a small fire to stew crispy, off the fire. Lined with a plate on the table is complete.

7, casserole fish head tofu

Characteristics

Oil lubrication tender, flavorful, pure soup flavor, fragrant, winter delicacies.

Raw materials

Half a slice of silver carp head (weighing about 150 grams). 250 grams of tender tofu, 25 grams of mushrooms. 75g of cooked bamboo shoots. 25 grams of wine, 5 grams of ginger, 35 grams of soy sauce, 25 grams of young garlic, 15 grams of sugar, 15 grams of soybean paste, 3.5 grams of monosodium glutamate, 250 grams of cooked lard, 250 grams of soup.

Production process

The chub head clean, remove the teeth, in the near head meat deep two cuts, gill cover meat graved a knife, walnut meat cut a knife. Fish head section on a layer of collapsed bean paste, the front side smeared with soy sauce. Cut tofu into long strips and blanch in boiling water to remove the odor. Slice the mushrooms. Cut the garlic into pieces. casserole set on high heat, to eighty percent of the heat (about 1760 ° C) when the front of the fish head pan frying, add soy sauce and wine, sugar, push the fish head turned over, plus soup and 500 grams of water, add tofu, bamboo shoots, mushrooms, ginger, after boiling, poured into the casserole, moved to a small fire on the braise for 15 minutes, and then burned for 2 minutes on medium heat, sprinkle the floating foam, add monosodium glutamate, green garlic, drizzled with cooked lard 25 grams of lard, will be a casserole dish on the bottom plate is ready. Place the chassis on the table is complete.

8, casserole three flavors

Response: 100 grams of pork elbow, 100 grams of chicken bone. 60g of eggs, 25g of ham, 25g of green cabbage. 20 grams of soy sauce, 100 grams of broth, 15 grams of green onion, 10 grams of ginger, 5 grams of refined salt, 1 gram of monosodium glutamate, 100 grams of vegetable oil.

-operation: 1, pork knuckle meat, bone-in chicks are chopped into 3.3 cm square pieces, into the pot of boiling water blanch, remove into the casserole.

2, hard-boiled eggs peeled shells, dipped in soy sauce. Into the frying pan fried to golden brown and put out, arranged into the casserole around the ham, cabbage heart are cut into small slices of elephant's eye. Inside the casserole put broth, wine, scallions, ginger, salt, high heat boil, move to a small fire stew until crispy, remove the scallions, ginger, into the ham slices, green vegetables heart stew slightly. Skim off the floating oil, put in monosodium glutamate, dripping chicken oil that is ready. (HaoChi123.com)

-Nutritional value: Elbow - Containing protein and gelatin are relatively high, eat with meat and vegetables to maintain nutritional balance.

Pork - How to recognize sick pork: When buying pork, pull one or several hairs and look carefully at its hair roots; if the hair roots are red, it is a sick pig; if the hair roots are white...

Eggs - 1, protein: eggs are rich in high-quality protein, per 100 grams of eggs containing 12.7 grams of protein, two eggs contain protein roughly equivalent to 150 grams of fish or lean meat

9,Fatty sausage casserole

Raw materials]: 800 grams of fat sausage, 200 grams of straw mushrooms, 200 grams of mushrooms, 200 grams of fresh bamboo shoots. Seasonings: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 5 grams of pickled red pepper, 3 grams of pepper, 15 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 2,500 grams of white soup.

[Production method]: (1) straw mushrooms, shiitake mushrooms into two, fresh bamboo shoots cut prismatic. Wash, put into the casserole and wait for use. (2) ginger and garlic slices, green onions, pickled red pepper cut into "horse ears" shape. (3) fat intestines washed on the cage, steamed to 8 mature take out, cut into 4 cm size pieces. (4) frying pan on the fire, under the oil heating, put ginger and garlic slices, green onions, pickled red pepper, fat soup, stir-fried. Mixed with white soup, put monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all floating foam, pour into the casserole, on the stage can be.