There are many kinds of home-cooked stews. To make them distinctive, we need to select materials, season them according to specific dishes, and master the heat, so as to make the soup delicious and mellow and highlight the characteristics of the raw materials. Come and learn how to make a complete stew menu with me!

The details of the recipe book of stewed vegetables are as follows:

The method of stewed mutton with carrots

Ingredients: 12ml of water, 3 tsps of cooking wine, 1 tsp of minced onion, ginger and garlic, appropriate amounts of sugar and salt, 3g of carrot with 1/2 tsp of sesame oil and 18g of mutton

Practice:

1. Wash carrots and mutton.

2. blanch the mutton in boiling water, remove and drain.

3. Remove the oil pan, add 5 tablespoons of salad oil, and stir-fry the mutton in high fire until the color turns white.

4. Put carrots, water and other seasonings (except sesame oil) into a pot and boil them with high fire.

5. Reduce the heat to low heat for about 1 hour, then turn off the heat, and add sesame oil to serve.

Features:

Mutton can tonify weakness, benefit qi and blood. Long-term consumption can tonify middle warmer and benefit qi, prevent cold hands and feet, help digestion and relieve cough.

tips

1. This dish should not be eaten with vermicelli, otherwise it will destroy the original efficacy.

2. Do not add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish and maintain health, and it is especially effective to improve the coldness of women's hands and feet if eaten regularly.

Try it quickly and make your own carrot stewed mutton.

Method of stewed mutton

Ingredients: 5g of mutton, 25g of onion, a little radish, 25g of coriander, monosodium glutamate, salt, ginger, vinegar and pepper, 5g of sesame oil.

Gourmet practice:

1. Chop the mutton into 2.5 cm square pieces, break them with a knife, shred some onions and cut off some; Cut the radish in half;

2. blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to the mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the basin should run in the water), cover the pot tightly, skim off the floating oil when the meat is rotten, and remove the onion, ginger and radish.

food features: the taste is light and pleasant.

The method of stewed pork vermicelli

1. Cut pork belly into large pieces;

2. Slice onion and ginger, pepper and star anise for later use;

3. After the water in the pot boils, add the pork belly, skim off the floating foam when the water is boiled again, take out the pork belly, and wash the blood with warm water;

4. After the oil in the pan is hot, add the onion, ginger, pepper and star anise to the pan and stir-fry the pork belly evenly;

5. Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest;

6. Add a proper amount of warm water to pork belly, just a little more than the water for braised pork. Boil it on high fire and simmer for one hour.

7. Wash the vermicelli and don't have to soak it soft, so that the vermicelli can absorb the taste of the soup more when put into the pot;

8. put the vermicelli into the pot, cover the pot, boil it over high fire, and continue to cook for 15 to 2 minutes until the vermicelli is soft and rotten.

This pork stew vermicelli is best with wide noodles. If there is no wide noodles, you can use this thick vermicelli instead of vermicelli. I bought wide vermicelli, but it smelled wrong, so I used the original coarse vermicelli. It is said that potato vermicelli is the best, and I use sweet potato vermicelli, which is also delicious! ? Pork stewed vermicelli, can be made vigorously! ?

beef stew with tomatoes:

ingredients: beef 5g, tomato 1g, auxiliary oil, salt, soy sauce, scallion, aniseed and cooking wine

practices:

1) prepared ingredients

2) prepared main ingredients: beef and tomatoes

3) beef cut into large pieces

4) tomatoes.

7) Add aniseed

8) Add appropriate amount of soy sauce

9) Appropriate amount of cooking wine

1) Appropriate amount of salt

11) Adequate amount of clear water

12) Bring to a boil with high fire, and skim off floating foam

13) Turn to low heat for 1 hour. In this way, you must stew for a while. Turn off the fire and take out the pot.

Stewed beef brisket with spicy cabbage:

Ingredients: 5g of beef brisket, 1g of spicy cabbage, appropriate amount of oil, salt, spices, cooking wine and dried peppers

Practice:

1) Wash the beef brisket, boil it with boiling water and pour it.

2) Pour another pot of cold water, put the spices such as sirloin, fragrant leaves, cinnamon, fennel, Amomum tsaoko, ginger, garlic and so on into the pot to boil, add cooking wine and soy sauce;

3) After boiling for 2 hours, take out the brisket and cut it into small pieces about 2 cm wide with a knife.

4) Pour the chopped beef brisket into the pot and continue to cook on low heat for one hour, then pour the spicy cabbage and cook for ten minutes.

5) Green pepper, coriander and onion can be added appropriately.