1. Pork stewed vermicelli
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country taste, moderate taste, suitable for all ages
Ingredients: 5g pork belly, 2g coarse vermicelli
Accessories: 2g dried mushrooms, 5g Chinese cabbage, 3g green onions and 2g ginger
Ingredients: Salty and fresh taste
Practice:
1. Pork belly, dried coarse vermicelli, dried mushrooms, Chinese cabbage, green onions, ginger, star anise, fragrant leaves, pepper, rock sugar, yellow wine, soy sauce and chicken powder.
2. first, put the star anise, pepper and fragrant leaves into the spice box and cover it.
3. Cut the scallion into sections and slice the ginger, then put the spice box and scallion ginger into the pot.
4. Pour the soaked mushrooms together with the water for soaking mushrooms into the pot and boil.
5. Heat the wok and inject a little cooking oil, then pour the chopped pork belly into the pot and stir-fry.
6. stir-fry the meat until it turns slightly yellow and pour it into the first soup pot.
7. Boil the pot again with high fire, pour in yellow wine and soy sauce, cover the lid, simmer for 4 minutes with low fire, then add the soaked vermicelli for 8-1 minutes.
8. After stewing the vermicelli for 1 minutes, season with salt and chicken powder.
9. Take out the spice box after adjusting the flavor.
1. Add Chinese cabbage, collect juice over high fire, and stir fry while collecting juice.
11. spoon the stewed pork vermicelli into the casserole, ignite the casserole, and simmer for 5 minutes with low heat before serving.
two, stew four kinds of home-cooked cauldron dishes in autumn and winter
Five methods, authentic country taste, moderate taste, suitable for all ages
Ingredients: pork belly 4g, fried tofu 15g, coarse vermicelli 25g, Tricholoma matsutake 3g
Accessories: 3 pieces of star anise, 3 grams of cinnamon, 2 pieces of fragrant leaves.
2. Blanch the pork belly pieces for later use.
3. Blanch the fried tofu for later use.
4. wash and blanch the pine mushrooms for later use.
5. put a proper amount of oil in the pot, then add rock sugar and stir-fry the sugar color with low fire.
6. after the sugar is melted, stir-fry until it turns slightly yellow, add onion ginger, star anise, fragrant leaves and cinnamon, stir-fry until fragrant, and then pour in the boiled pork and stir-fry.
7. Stir-fry the pork until the skin is slightly yellow, cook it in yellow wine and stir well.
8. Add soy sauce and stir well.
9. finally, pour in oyster sauce and stir well.
1. pour boiling water into the pot and stew for 2 minutes.
11. stew the pork for 2 minutes and then pour in the fried tofu.
12. Mix mushrooms well and continue to stew for 1 minutes.
13. stew mushrooms and tofu, then pour in vermicelli.
14. Then pick out the star anise, cinnamon and ginger slices inside.
15. stew the vermicelli for another 1 minutes and season with salt.
16. Sprinkle a little monosodium glutamate to refresh.
17. finally, sprinkle a little black pepper and mix well.
18. Sprinkle shredded green garlic on the dish after it is out of the pot, and serve it on the table.
three, tomato stew cauldron dishes
five methods of home-cooked cauldron dishes in autumn and winter, authentic rural taste, moderate taste, suitable for all ages
Ingredients: 3 tomatoes, 2 small potatoes, 3 or 4 yuba, and a handful of beans
Accessories: appropriate amount of onion and ginger, 1-2 aniseed and 1-2 dried red peppers
. Small potatoes are best peeled and cut into pieces; Soak and cut the yuba in advance; Cut the beans into sections (you can blanch them with water in advance). Auxiliary material preparation: cut the onion into sections, Jiang Mo
2. Put oil and aniseed in the pot; You can also put one or two dried red peppers, because I didn't put them
. 3. When the oil is cooked, add onion and ginger, and when it smells, add tomatoes, and add a little salt, so that it tastes
. 4. Add some water, and stew the tomatoes until they are soft.
5. Add the potato pieces
6. Stew for about 1 minutes, so you can add more water
7. Add the beans and yuba after 3 or 4 minutes
8. Let the beans and yuba fully taste, stew for about 5 minutes, and add chicken essence and sesame oil.
Four, stir-fry assorted dishes
Five ways to stir-fry home-cooked cauldron dishes in autumn and winter, with authentic country taste and moderate taste, suitable for all ages
Ingredients: 1g of bacon, 1g of luncheon meat, 1 squid, 25g of bean sprouts, 1g of Flammulina velutipes, 1 Pleurotus eryngii, 1 handful of parsley and 5g of celery
Accessories:
2. All raw materials are cleaned and cut into pieces or sections.
3. Blanch the chopped squid and celery with boiling water respectively, and drain the water with cold water for later use.
4. stir-fry ginger slices in oil, add Chili sauce, oyster sauce and pepper to stir-fry until fragrant, then add bacon and lunch slices.
5. stir fry and change color, and add squid.
6. Stir-fry and change color. Add squid and onion.
7. stir-fry until fragrant, then add bean sprouts and celery.
8. finally, add mushrooms.
9. Add light soy sauce, salt and chicken essence, and cook until all the food is ripe and sprinkle with coriander.
1. Add light soy sauce, salt and chicken essence to taste and cook until all the food is ripe and sprinkle with coriander.
five, home-cooked cauldron dishes
five methods of home-cooked cauldron dishes in autumn and winter, authentic country taste, moderate taste, suitable for all ages
Ingredients: pork belly, cabbage, tofu, seven or eight dried mushrooms, and sweet potato vermicelli
Accessories: two spoons of soy sauce, some chopped green onion, some pepper, two spoons of salt, and two spoons of soy sauce. . )
2. Soak the sweet potato vermicelli slightly
3. Wash the dried mushrooms and soak them
4. Cut the cabbage
5. Cut the tofu
6. Blanch the pork belly. Forgot to take a picture.
7. Boil the mushroom water with vermicelli
8. Stir-fry the pork belly in an oil pan
9. Stir-fry the pork belly until it is slightly yellow and stir-fry the tofu
1. Pour the boiled mushroom water and vermicelli into the pot and cook with the pork belly tofu for 2 minutes
11. 2 minutes.