How to cook casserole dishes

Griddle chilli shrimp

Materials:

500g of shrimp, red pepper 1 piece, yellow pepper 1 piece, 3 coriander, 8 garlic 1 piece, 8 dried pepper, 3 grams of salt, 5 grams of onion, 3 slices of ginger, 8 star anise 1 piece, and 0/0ml of oyster sauce/kloc.

(1) Preparation:

1, cut parsley into sections, remove seeds from red and yellow peppers, remove both ends, cut off the fascia in the middle, and cut into diamond-shaped sections;

2, shrimp back, pick the shrimp line, add a little salt, carved wine pickling for ten minutes;

3. The seeds are missed in the pepper section and washed with clear water;

4. Heat the pot, pour the oil, heat it to 70%, and pour the shrimp;

5, take out, control the oil, and put it on the kitchen paper to absorb oil;

6. Put the red and yellow peppers and dried pepper segments into the oil pan and fry for about 1 minute, and watch the heat to prevent the red pepper segments from frying;

7. Take it out, put it on kitchen paper to absorb oil, cut onion into sections, and slice ginger;

(II) Specific measures:

8. Heat the pot, pour the oil, add the onion, ginger, garlic and star anise, and stir-fry the fragrance;

9. Add fried shrimps and peppers;

10, add 2 spoonfuls of salt and oyster sauce;

1 1, add carved wine 1 spoon and half a spoonful of sugar;

12, stir-fry for a while, turn off the heat and pour in the parsley section;

13. Heat the casserole on the fire, pour the fried shrimp into the casserole, cover it, pour a little old vinegar on the edge, turn off the fire and serve.

Casserole potato

Materials:

500g of small potatoes, 2 sections of scallion, 3 pieces of ginger, 2 pieces of star anise, 2 pieces of cinnamon 1 section, 2 pieces of fragrant leaves, 2 pieces of salt 1 teaspoon, 2 pieces of dried peppers, 0//2 tablespoons of soy sauce 1/2 teaspoons of sugar12 teaspoons of vegetable oil, and an appropriate amount of water.

Practice:

1, prepare small potatoes, star anise, cinnamon, fragrant leaves and dried peppers;

2, chopped green onion, ginger slices, small potatoes with a brush, scrub clean;

3. Inject vegetable oil into the pot and fry the drained potatoes;

4. Fry until the potato surface is wrinkled and slightly yellow, remove it and put it in a casserole;

5, leave the bottom oil in the pot, add star anise, cinnamon, fragrant leaves, peppers, onions and ginger to stir fry;

6. Pour in soy sauce, sugar and appropriate amount of water and bring to a boil;

7. Pour the fried soup into the casserole, and the soup should not pass the potatoes;

8. Bring the fire to a boil, turn to low heat and simmer for 30 minutes, and the potatoes can be soft and soft.

Casserole mutton chop

Materials:

200g of lamb chop, 50g of carrot, 3ml of cooking wine, 5g of white sugar, 3g of salt, 3ml of soy sauce, proper amount of Chili sauce, star anise 1 piece, cinnamon 1 piece, a little onion and proper amount of red yeast powder.

Practice:

1, wash the lamb chops, put them in a cold water pot, add cooking wine and blanch them;

2. After the water in the pot boils, take out the lamb chops and wash them with warm water to remove the floating powder;

3. Pour all seasonings into a small bowl and mix well. Add a little monascus powder. Too much will be bitter. Grab the seasoning and lamb chops evenly and marinate for one hour.

4. After pickling, add a proper amount of water and spices, put them all into the pressure cooker, simmer for 35 minutes after aeration, add carrot pieces after natural decompression, and turn on the fire to collect thick soup. After carrots are soft and rotten, they can be served.

Casserole wawawacai

Materials:

250 grams of pork belly, 300 grams of baby cabbage, 20 pieces of bean curd, salt 1 2 tsp, oyster sauce 1 tsp, soy sauce1tsp, chicken essence14 tsp, Chili sauce12 tsp.

Practice:

1, put pork belly in a cold water pot and cook until cooked;

2. Take it out and cut it into thin slices, peel garlic and cut it into small pieces, and cut the baby dish into small pieces to separate the leaves and roots;

3. Heat the wok, add the oil, cool the oil and add the meat slices, stir-fry with low fire until the meat slices are greasy and turn golden yellow;

4. Add the rhizome of the baby cabbage, add salt, oyster sauce and soy sauce;

5. Add chicken essence and Laoganma, stir-fry until the roots are soft, and then add the leaves;

6, stir fry a few times, you can add water, the amount of water has not exceeded all ingredients;

7. Add oil tofu, turn to low heat and stew for 5 minutes after the fire is boiled, and then move into a hot casserole.

Materials:

Pork belly 1 00g, northeast sauerkraut 250g, vermicelli1bar, rice wine 5g, pepper 2g, dried peppers 2g, onion 5g, ginger 5g, salt 5g and peanut oil 30g.

Practice:

1, prepare the ingredients, wash the sauerkraut twice with water, don't wash it too much, it will be tasteless;

2, the fans are slightly soaked in cold water. If you are in a hurry, you can do it, mainly washing the floating soil;

3, pork belly sliced, it is best to be slightly frozen, so it is easy to cut;

4, sit in the casserole with boiling water, then cut the pork belly slices, put some onions, ginger, cooking wine, cover with a small fire and cook 10 minutes to taste;

5, sauerkraut cut into silk, cut horizontally, so it is easy to break;

6. Cook the oil in the pot until it is 70% hot, and then stir-fry the sauerkraut on fire;

7. Stir-fry sauerkraut 1 minute, pour all the meat and soup in the casserole into the iron pot and boil, and add salt, yellow wine and pepper; Then pour it back into the casserole and simmer for 10 minutes. Finally, put the soaked vermicelli down until the vermicelli becomes soft.

Slippery chicken pot

Materials:

Onion 1 50g, half a chicken, persimmon pepper 1 piece, red pepper 1 piece, egg 1 piece, 8 cloves of garlic, 8 slices of ginger, 5g of lobster sauce, 4 teaspoons of salt 1/piece, and cooking wine/piece.

Practice:

1, chop chicken into small pieces, peel dried onion (red onion), slice ginger, peel garlic, and cut green pepper into diamond-shaped pieces;

2. Add salt, cooking wine and corn starch into the chicken pieces in turn and mix well. Finally, add a little egg white and mix well.

3. Chop the lobster sauce and put the seasoning into a bowl and mix well;

4. Heat the vegetable oil in the pot, add the chicken pieces and stir-fry them until they change color and take them out for later use;

5. Stir-fry the lobster sauce in the pot, then pour in all the seasonings and burn until it bubbles;

6. Add the fried chicken pieces and stir fry until evenly coated with sauce;

7. Add 1/2 tablespoons of vegetable oil to the casserole, heat it, and add ginger slices, garlic, green pepper and dried onion to stir-fry until fragrant;

8. Pour the fried chicken pieces, cover the casserole, pour a little white wine along the pot, and cook for 2 minutes before serving.

Lotus seed lily lean meat pot

Materials:

200g of pork, 30g of lotus seeds, 30g of lily, a little of medlar, chicken essence 1 g, 2g of sugar and 3g of salt.

Practice:

1, lotus seeds and lilies are washed and soaked in clear water 1 hour;

2. Wash lean meat and cut it into thick slices or granules;

3, boil water in the pot, boil the meat slices after the water is boiled, and fish them out;

4. Put the cooked meat slices in the casserole;

5, then pour in the soaked lotus seeds and lilies;

6. Pour in clear water, and the amount of water should overflow the ingredients;

7. Cover the lid, bring to a boil with high fire, and turn to low fire for about 1 hour;

8. After turning off the fire, add salt, chicken essence or sugar to taste according to personal preference (you can add a few medlars).

Casserole meatball soup

Materials:

300 grams of pork stuffing, 200 grams of tofu, cabbage 1 00g, 2 eggs, Ganoderma lucidum10g, appropriate amount of starch, appropriate amount of coriander, appropriate amount of salt, appropriate amount of onion, appropriate amount of ginger, appropriate amount of star anise1piece, and a little pepper.

Practice:

1, minced onion and ginger into minced meat;

2. Add a spoonful of salt;

3. Add proper amount of starch to increase the viscosity of meat stuffing;

4. Add two eggs to enrich the nutrition. Use chopsticks to stir the meat in one direction.

5. Add an appropriate amount of water to the pot, rinse the Ganoderma lucidum tablets with water and put them into the pot;

6. Add an octagonal and a little pepper;

7. Boil over high fire, instead of low fire 15 minutes, and boil out the nutrients in Ganoderma lucidum;

8. Remove the Ganoderma lucidum tablets. The soup can be recycled next time, and can be used continuously for 2~3 times;

9. Take a spoonful of meat stuffing with a small spoon and make meatballs; You can also squeeze meatballs with tiger's mouth, and the extruded meatballs are more round and beautiful;

10, put it into the pot, keep it boiling all the time, turn on a small fire, so that the meatballs in the pot are easier to form;

1 1, put the meatballs into the pot in turn, and skim off the floating foam on the surface with a spoon;

12, after the balls have surfaced, add tofu;

13, cook for 7~8 minutes on high fire, and the meatballs will be cooked thoroughly;

14, put a proper amount of green cabbage in the pot, and you can put all kinds of vegetables according to your own preferences;

15, the green cabbage is softened, seasoned with appropriate amount of salt, sprinkled with a little parsley, and served.

Braised pork in casserole

Materials:

500g pork belly, 2 cooked eggs, ginger 1 small pieces, chives 1 small handful, 2 star anise, 2 pieces of rock sugar, 2 dried peppers, half a bottle of cooking wine, 2 tablespoons of soy sauce 1/2 tablespoons of soy sauce12 tablespoons.

Practice:

1, put enough water in the pot, add pork belly, ginger and onion and boil over high fire, without covering the lid, this is water;

2. Take out the blanched pork belly, rinse it with cold water, clip off the residual hair and sundries on the skin with a small camera, and cut it into pieces with the same size;

3. Prepare the ingredients, smash the old ginger, pull the shallots into a summary, rock sugar, star anise and dried peppers;

4, put the ingredients in the bottom of the pot, put the meat pieces with the skin facing down, and try to make the meat smooth;

5, pour enough cooking wine into the casserole, because this dish does not add a drop of water, so the amount of cooking wine must be sufficient, almost to two-thirds of the meat, then pour the right amount of soy sauce, soy sauce, and add two cooked eggs;

6. Boil with high fire, turn to low fire, cover the lid, and put a wet towel on the air outlet of the lid, and simmer for 1-2 hours.

Stewed vermicelli with cabbage in casserole

Materials:

300 grams of Chinese cabbage, 200 grams of dried vermicelli, 200 grams of pork, half a onion, 4 dried peppers, 3 grams of pepper 15, 3 grams of sugar, 5 grams of salt, 2 star anise, 5 cloves of garlic, 5 grams of soy sauce, 8 grams of cooking wine, appropriate amount of vegetable oil, 4 slices of ginger and onion/kloc-0.

Practice:

1, pork belly sliced, Chinese cabbage washed and cut into sections, onion sliced, garlic and onion sliced, ginger shredded, sweet potato vermicelli soaked in warm water until soft;

2, put the oil in the wok, add the sesame seeds to stir-fry the fragrance, and take out the sesame seeds;

3. Stir-fry pork belly and add onion, ginger, garlic, dried pepper and star anise to stir-fry for fragrance;

4. Add soy sauce, cooking wine and a little sugar and fry for about 2 minutes;

5. Add cabbage, salt and half a bowl of water to boil;

6. Immediately add the soft vermicelli;

7. Turn off the fire when the cabbage and vermicelli are about seven ripe;

8. Heat the casserole on another fire in the middle, and spread a layer of onion strips on the hot casserole;

9. The dish that has just been extinguished and the soup juice are quickly put into the hot casserole;

10, cover the lid and stew for about five or six minutes.

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