The water-proof stew method is to put the ingredients and soup into a porcelain or earthenware stew pot, seal the mouth of the stew pot, and then put the stew pot into a pot with an appropriate amount of water. The water in the pot is slightly lower than the mouth of the pot. Cover the pot with a lid. After heating, keep the water in the pot boiling. Boil the pot with boiling water. It usually takes about three hours to stew. This stew method is because the ingredients are well sealed during the cooking process, and a certain temperature and pressure are maintained in the cup. Proteins and other aromatic substances are easily dissolved, and the aroma is less diffuse, which can maintain the original flavor of the ingredients. Also, because the ingredients are confined in the small space of the stew pot and cannot be rolled, the soup is clear, which is especially suitable for stews with clear soup.
The difference between the non-water-proof stewing method and the water-proof stewing method is that there is no need for a stew pot. The ingredients and soup are put directly into the pot. Generally, a casserole is used. The other procedures are basically the same as the water-proof stewing method. This method is not affected by the volume of the stew pot and can stew large ingredients. It can stew a large pot at a time and enjoy a delicious meal. It is the most common stew method in the north and is especially suitable for thick soups and red soup dishes.
Actually, I think stewing in water is the real stewing method. The word "fire" on the left side of the word "stew" means a cooking fire technique. The word "tun" on the right side of the word "tun" originally meant the curly state of vegetation when they first sprouted. Later it was extended to mean rolling up, surrounding or gathering. Therefore, stew should be about The only way to surround the ingredients is to stew them in a stew pot. The method of stewing without water has different names passed down from ancient times. In some places in the south, it is called kang, such as kang ribs, kang mutton, kang chicken, etc.; in some places in the north, it is called boil, such as kang ribs, fish, etc.
The method of stewing in water is very consistent with the concept of healthy eating. Due to the limited volume of the stew pot, only one chicken leg, two chicken wings, or three or five ribs can be placed in the pot, which can reduce the intake of meat. Because the water-proof stew takes a long time, the stewed soup is not only nutritious, delicious, light, and original in flavor, but can also contain some nourishing ingredients and medicinal materials, which is especially suitable for nourishment in autumn and winter.
With the emergence of electric stew pots, its timer function makes making stew very convenient. After breakfast, put the ingredients and soup into the stew pot. After starting the timer function, you don't have to worry about it. It will automatically turn into the keep warm state after the time is up, and you can just take it out to eat at noon.
Today I made braised pork ribs with kelp and soybeans and braised pork ribs with sea rice and tofu. Put ten chopped ribs in water and put them into two stew pots. In one pot, put the kelp and soybeans soaked the night before. In the other pot, put dried shrimps and tofu, and then add a few slices of ginger, Add a little pepper and a little salt, add water, cover and put it in the stew pot, set the timer for three hours, and start the slow cooker function.
Here are some recommended delicacies that are most commonly cooked by water-proof stew:
1. Red dates and glutinous rice porridge
Use the Little Bear electric stew pot with water-proof stew pot and use high setting 3 Hours
Red dates: Contains rich nutrients such as protein, fat, sugar, organic acids, vitamin A, vitamin C, trace amounts of calcium and various amino acids. Traditional Chinese medicine believes that red dates have the effects of strengthening the spleen and stomach, nourishing qi and blood, nourishing blood and calming the nerves, and moderating medicinal properties.
Glutinous rice: rich in B vitamins, which can warm the spleen and stomach and replenish qi. It has a certain effect on relieving spleen and stomach deficiency, poor appetite, bloating and diarrhea, and is a mild tonic.
2. Meat porridge
Among the meat porridge, mutton porridge and duck porridge are good choices. Mutton porridge can replenish qi and blood, replenish deficiency and damage, and warm the spleen and stomach. Just cook 150 to 250 grams of fresh mutton with an appropriate amount of japonica rice. It can be used for breakfast, dinner or a morning snack. It is best to take it in autumn and winter.
Duck porridge is cooked with duck meat juice and japonica rice. It has the effects of nourishing yin and stomach, diluting water and reducing swelling. When cooking, soak the lotus seeds first, marinate the duck meat in the refrigerator with salt and old wine (or Shaoxing rice wine) for about two hours, then fry the duck meat in a small amount of oil and drain the oil, or cook the duck soup and add japonica rice and lotus seeds. Make porridge. After it's cooked, sprinkle with a little chopped green onion.
3. Yam and wolfberry porridge
Ingredients: 600 grams of yam, 1/2 cup of rice, wolfberry, candied osmanthus (rock sugar), and green onions. Efficacy: Strengthen the spleen, nourish the stomach, nourish the kidneys, nourish the lungs and relieve cough
4. Five Elements and Longevity Health Porridge
Ingredients: 20 pitted red dates, 20 pitted lotus seeds, 30 raisins , 30 soybeans, appropriate amount of black rice.
Method: After washing all the raw materials, soak them overnight and cook the porridge, which will taste slightly sweet.
5. Five-grain health porridge
Ingredients: 1 tablespoon each of buckwheat, barley, black rice, gorgon seeds, peeled mung beans, brown rice, red beans, wheat kernels, 10 red dates, 10 longans grains, 100 grams of japonica rice. If you like sweet food, you can add sugar when eating, but brown sugar is best, as it has the best effect of nourishing blood and replenishing qi. 6. Longan and corn porridge
15 grams of longan meat and 100-200 grams of corn. Wash the longan meat and cook it with the corn. First boil it over a strong fire, and then make it into porridge over a slow fire. Longan meat is sweet and warm in nature and can nourish the heart and spleen, nourish blood and calm the mind.
7. Walnut porridge
20 grams of walnut meat and 100-200 grams of japonica rice. Wash and mash the walnut meat and cook it with japonica rice to make porridge. It can moisten the lungs and relieve cough, nourish the kidneys and consolidate essence, and moisturize the intestines and relieve constipation. However, those with phlegm, accumulated heat or diarrhea should not eat it.
8. Gorgon porridge
30-50 grams of Gorgon and 100-200 grams of japonica rice. Put the two into the pot together, add water and bring to a boil, then simmer over low heat. Gorgon fruit has a sweet and flat taste, can strengthen the kidneys and astringent essence, strengthen the spleen and stop diarrhea, and is suitable for middle-aged and elderly people.
9. Yam and chestnut porridge
15-30 grams of yam, 50 grams of chestnuts, 2-4 jujubes, and 100 grams of japonica rice. After the chestnuts are shelled, they are boiled into porridge with yam, jujube and japonica rice. Yam has a sweet and mild taste, which can nourish the spleen and stomach, benefit the lungs and kidneys, and is especially suitable for people with spleen and kidney qi deficiency. However, it is not advisable to eat too much at one time, otherwise it is easy to stagnate and cause indigestion.
10. Ginger and jujube porridge
6-9 grams of fresh ginger or dried ginger, 100-150 grams of japonica or glutinous rice, and 2-4 jujubes. Wash and chop the ginger, cook it with rice and dates to make porridge. It has the effects of warming the stomach, dispersing cold, warming the lungs and resolving phlegm, but should be used with caution by those with yin deficiency or pregnant women. 11. Carrot porridge
50 grams of fresh carrots and 200 grams of japonica rice. Cut carrots into small slices and cook with japonica rice. First bring it to a boil over a strong fire, then slowly simmer it over a gentle fire. It strengthens the stomach, nourishes the spleen, and aids digestion.
12. Chicken and preserved egg porridge
200 grams of chicken, 2 preserved eggs, 200-300 grams of japonica rice, appropriate amount of ginger, green onions, salt and other condiments. First cut the chicken into small pieces, add water and simmer it into a thick sauce, then cook it with the thick juice and japonica rice. When the porridge is ready, add the sliced ??preserved eggs and cooked chicken, and add appropriate seasonings. It has the functions of replenishing qi and blood, nourishing the five internal organs, appetizing and promoting body fluids, and is suitable for people with deficiency of qi and blood.
13. Beef and chestnut health porridge
1. Glutinous rice, yellow rice, oats and beef, chestnuts, red dates, mushrooms and carrots. 2. Dice the beef, chestnuts, mushrooms and carrots respectively.
3. Put the diced beef into a pot and bring to a boil, boil the bleeding water and skim off the foam.
4. Pour the diced ingredients in picture 2 into the beef pot, cover and cook for 15 minutes.
5. After the pressure cooker cools down, open the lid, pour the glutinous rice, yellow rice, and oats into the pot, cover it and continue cooking until the pressure cooker reaches steam for 5 minutes and then turn off the heat.
6. Add salt and chicken essence to adjust the saltiness.