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Method for making pot-stewed vegetables
Pot-stewed dishes are the general name of cold dishes in cookery, and are well-known home-cooked dishes in various regions. The following are some methods for making braised dishes compiled by me, hoping to help everyone.

Method for make pot-stewed vegetables (1)

Materials:

Turkey wings 1 piece, lotus root 100g, bean bubble 100g, marinade 200g, star anise 3, fragrant leaves 3, pepper 1g, cinnamon 1 piece, a little onion, a little ginger and cooking wine 2.

Practice:

1. The turkey wings are defrosted and soaked in bleeding water, and the bones are removed for meat.

2. Cut the boneless meat into pieces of similar size for later use.

3. Add water to the pot, put the turkey pieces into the pot with cold water, put 2 pieces of fragrant leaves, pepper, 2 pieces of star anise, onion ginger and cooking wine, boil, skim off the floating foam, take out the turkey and drain.

4. It's best if you have old marinade at home, and if you don't, you can buy commercially available marinade. I mixed 500ml of clear water with commercially available brine juice.

5. Dilute the bittern juice and put it into a pot to boil. First, add the meat to boil, then turn to low heat and stew for about 30-40 minutes.

6. Add lotus root and bean curd and continue to stew 15-20 minutes. After cooking, cover the pot and soak for one night to make it more delicious.

Method of making pot-stewed vegetables (2)

Materials:

Soy sauce, oyster sauce, cinnamon, halogen bag, star anise, black pepper, fresh pepper, ginger, onion, rice wine, firewood and fish meal, chicken essence, salt, plum powder, maltose, crystal sugar, beef tendon and pig tongue.

Practice:

1. Soak all the materials, that is, prepare a pot, boil it and drain it.

2. Prepare a large pot. Put in the water, add soy sauce, oyster sauce, rock sugar, maltose, plum powder, a little salt, firewood fish powder or chicken essence, rice wine, onion, ginger, fresh pepper, black pepper, star anise and cinnamon. Bring to a boil, and then throw in the things to be marinated. Turn to medium-low heat after rolling again.

3. After taking it out, put it on a plate and air-dry, then boil the marinade, put it in the pan, turn off the fire, soak it twice, and it will be very tasty. After the beef tendon, pig tongue, etc. are cooled, air-dried and stabbed with a drill, then boil the marinade, put it in, turn off the fire and soak it. Eggs and dried beancurd can be taken out, cooled, air-dried and then put down.

Method for make pot-stewed vegetables (3)

Materials:

5 kg of spiced dried beancurd, 4 beef tendons, a little sesame oil, a little pepper, a little chopped green onion, 3 bottles of marinade: 1/,ginger 1 small pieces, 3 onions, a little rice wine, 4 Liang of rock sugar, a little salt, 2 grains of star anise, and papaya powder1spoon.

Practice:

(1) Cross-cut the front and back of dried beancurd, but don't cut it off.

(2) After the oil is heated in an oil pan with high fire, turn to low heat, pour in dried bean curd and fry it until it is slightly yellow, and take it out.

(3) Scald the beef tendon with boiling water and pour out the blood. Cover beef tendon with water again, add marinade, boil over high heat, turn to medium heat and stew for half an hour. At this point, you can poke the meat with chopsticks to see if it is cooked and rotten, then take it out, and then put the dried bean curd in and marinate it until it tastes delicious.

(4) Slice beef tendon and sprinkle some sesame oil, pepper and chopped green onion.