Casserole is a very popular dish, so how to make casserole? What are the home-made casserole recipes? How to make casserole delicious? Share all the casserole recipes with everyone, let’s learn together Let's do it!
Casserole recipes and casserole recipes 1. Casserole with baby cabbage
Ingredients: One pack of baby cabbage with skin on pork belly
Ingredients: Dried chili peppers and garlic slices< /p>
Seasoning: steamed fish with soy sauce and chicken essence
Preparation: cut baby cabbage into strips, slice pork belly, add oil to a pan, stir-fry pork belly, dried chili segments and garlic slices, add baby cabbage over medium heat Slowly stir-fry until cooked, add steamed fish soy sauce and seasoning, stir-fry until cooked and place in a hot casserole.
Casserole recipe casserole recipe 2, baked fish head in casserole
Ingredients: 1 fish head (about 750 grams), 35 grams of fresh ginger, 80 grams of garlic, 50 grams of dried onions Gram, 60 grams of green onion white, 2 pieces of nine-story pagoda.
Seasoning: 25g XO sauce, 15g Huadiao wine, 20g salt, 50g flour, 10g MSG, 2g pepper, 200g salad oil, 50g olive oil.
Preparation: Remove the gill scales from the fish head, cut it into strips about 6 cm long, add 25 grams of dried green onions, 20 grams of fresh ginger, salt, monosodium glutamate, and pepper and marinate for flavor. Spread the seasoned fish into flour and fry until golden brown. Heat the clay pot, pour in olive oil, add 15 grams of fresh ginger, garlic, 25 grams of dried onions, white green onions, stir-fry until fragrant, and then fry Arrange the fish pieces neatly on the fried base, add the remaining original seasonings to the fish pieces, cover and simmer over low heat for 3 minutes.
Casserole recipe, casserole recipe 3, casserole with soft-shell turtle and chicken feet
Production: Take 1 soft-shell turtle weighing about 2 kilograms, kill it and chop it into small pieces, rinse away the blood and set aside. Put 10 chicken feet in a smooth pan, add 150g of mixed oil and heat until 50% hot. Add 50g of pork belly slices and stir-fry over low heat until the edges of the meat slices are slightly charred. Add 150g of secret sauce. Stir-fry quickly over high heat until fragrant, add soft-shell turtle, stir chicken feet quickly, add 5 pounds of stock, 5 grams of cooking wine, 5 grams of MSG, 2 grams of mature vinegar, and 1 gram of spice powder. Bring to a boil over high heat and continue to heat for 1 minute, then reduce to low heat. Cover and simmer for 20 minutes, until 3/5 of the soup is left in the pot. Turn to high heat, add 50 grams of garlic cloves and a few ginger slices, and remove half of the remaining soup before serving.
Secret sauce: 3000g Jingsha Doubanwang, 2000g Jingsha spicy sauce, 1200g spicy sauce, 1000g seafood sauce, 600g Zhuhou sauce, 1 bottle of white bean curd, mix well and set aside. Pour 100 grams of mixed oil into the pot (mix rapeseed oil, lard, and salad oil in a ratio of 1:1:1) and heat until it is 50% hot. Remove the pot from the heat, add the mixed sauce mixed in step 1, and stir for 3 seconds. After a few minutes, the sauce and oil are fully blended, add spice powder (50g star anise, 50g cinnamon, 40g cumin, 30g grass fruit, 25g white cardamom, mix well and beat into powder), stir well, let cool and then add Stainless steel bucket, seal with plastic wrap and store in a cool place.
The temperature should be low when making the sauce, so that the sauce can be fully integrated while preventing the loss of the flavor of the sauce. The temperature should be high and the speed should be fast when frying the sauce. A few shrimp eye bubbles have just appeared and the soft-shelled turtles are under the sauce. It has the strongest aroma and can effectively remove the fishy smell of turtle. The aroma is fully absorbed by the turtle meat, and the aroma enhancement effect is excellent.
Casserole recipe, casserole recipe 4, casserole with abalone and braised pork
Ingredients: 150 grams of pork belly, 8 Dalian fresh abalones.
Ingredients: Pickled peppers, green Hangzhou peppers
Seasonings: Spicy pepper, 50 grams of rice wine, 25 grams of soy sauce, 20 grams of white sugar, 15 grams each of ginger and green onions, 1.5 kilograms of salad oil .
Preparation: Cut the pork belly into cubes weighing about 150 grams; wash the Dalian fresh abalone and cut it with a cross knife. Put the pork belly into a 70% hot oil pan and fry until the skin is golden brown. Start. Add ginger, green onions, and fried pork belly to the pot, add rice wine, soy sauce, and sugar and bring to a boil over high heat. Add fresh abalone and simmer over low heat for about 1.5 hours. When serving, add pickled peppers, green peppers, and hot peppers. Turn off the heat. juice to make the soup thick and bright in color.
Pork belly should be fat and lean in layers. When frying pork belly, be sure to fry the skin until golden brown to form a crust around the meat. This will make the meat more fragrant when cooked, and reduce excess fat, making it taste better. It will be neither oily nor astringent, and the taste is just right. Fresh abalone is usually simply blanched, which gives it a crispy texture. If it is simmered for more than 1 minute, it will taste old. If it is simmered for a longer time, the abalone will swell during the stewing process, and the taste will be worse. better.
Casserole recipe casserole recipe 5. Casserole with potatoes and roasted abalone
Production: 300 grams of fresh abalone, pickled with a cross-cut knife, 8 small potatoes, steamed and heated. Add oil to the pot and cook until five When it is hot, add the abalone and fry the oil. Leave the bottom oil in the pot, add 50 grams each of diced pork, diced mushrooms, and diced bamboo shoots and stir-fry until fragrant. Add 50 grams of fresh abalone, potatoes, and spicy millet, stir-fry evenly, and add spicy fresh dew. 5 grams, 5 grams of abalone juice, 2 grams of salt, 3 grams of MSG, 1 gram of sugar to taste and serve on a plate.
Fresh abalone must be marinated to taste, and the frying time should not be too long, otherwise the taste of the fresh abalone will be affected.