Sanxian casserole is standard in cold weather, with fried fish, skin, egg dumplings and fish balls ... with Chinese cabbage and vermicelli, it is well-prepared, the soup is fresh and thick, and the ingredients are solid and plain; Fish head tofu casserole is rich and delicious, and hot tofu that absorbs the delicious taste of fish is eager to make people eat ~ ~
Sam sun casserole
Sanxian casserole is rich in materials, including fried fish, skin, bacon, pork belly, pig's feet, belly slices, braised eggs, egg dumplings, meatballs, fish balls, winter bamboo shoots, Chinese cabbage, vermicelli, auricularia auricula, mushrooms, green vegetable hearts and so on. As for how to match them, they are different now.
It is also a good choice to make a simple version of Sanxian casserole at home ~ cut the shrimps and wash them. Meat and winter bamboo shoots are cut into long strips and lined up separately. Cut the Chinese cabbage into sections, blanch it with boiling water, drain the water, cut the vermicelli into long sections, cut the skin into pieces the same size as the Chinese cabbage, and rinse it with clean water for later use. Take a casserole, put Chinese cabbage, and add vermicelli and pork skin. Put pork tripe, chicken, bamboo shoots, meatballs and shrimps neatly on the pork skin according to different colors and shapes, put the fish balls in the center, cover the ham slices, add Shao wine, refined salt, monosodium glutamate, clear soup and lard, and stew them on low fire until crisp and rotten.
Fish head tofu casserole
This is a nutritious and delicious home-cooked dish, and it is simple to make. Milk-white soup, delicious fish head and tender tofu, makes people greedy.
Wash and treat the fish head and cut it in half. Cut tofu into long strips and blanch in boiling water to remove the smell of beans. Mushroom slices. Cut the garlic seedlings into sections. Boil the casserole with a lot of water, while frying the onion and ginger in the bottom of the frying pan. Fry the fish head in the oil pan and move it to the casserole next to it. Drop a little yellow wine, and boil the fish head soup over medium fire for about ten minutes. Be sure to cook the fish soup over medium fire for a while before it becomes white. Turn the heat down for about 20 minutes, pour in the diced tofu and bring it to a boil. Add salt and serve. Sprinkle garlic sprouts and pepper before eating.
bamboo shoot soup with fresh and pickled streaky pork
As a local dish in Shanghai, salted fresh is the unique hometown taste of many Shanghainese and the warm memories on the dining table. It should also have a different taste to restore this spring seasonal dish in autumn with a bowl of rice.
Blanch peeled bamboo shoots for later use, cut pork belly into large pieces, and boil them together in cold water. Blanch pork belly, remove blood foam, and prepare a pot of broth in advance. The broth can be boiled together with chicken rack or pork bones, or separately. The bacon is also cut into thick slices. Put the bacon and the blanched pork belly into the broth, cut the bamboo shoots into large pieces and put them into the soup, and add the ginger slices at the same time. Pour Shaoxing yellow wine and ginger slices, and stew over low heat 1 hour. Add the venetian knot 10 minutes before taking out the pan, and add some salt to take out the pan.
Wa wa Cai you tofu casserole
Replace the Chinese cabbage with a doll dish, and then join the good partner of oil tofu and fans ~ come to a bowl when you can't think of anything to eat!
Boil pork in a cold water pot until cooked, take it out and cut it into thin slices. Cut the baby cabbage into small pieces and separate the leaves and roots. Heat the wok, add the oil, add the cold oil to the meat slices, and stir-fry on low heat until the meat slices are greasy and golden brown. Add the rhizome of baby cabbage, add salt, oyster sauce and soy sauce, then add chicken essence, stir-fry until the rhizome becomes soft, and then add the leaf parts. Stir-fry the fire for a few times, and you can add water, which is less than all the ingredients. Add oil tofu, add vermicelli when the fire boils, simmer for 5 minutes, and transfer to a hot casserole.
Taro beef milk fragrant pot
Milk plays a magic role in the casserole, beef is smooth and tender, taro is soft and glutinous, and the thick milk fragrance contains a bit of sweetness, which lingers in the house leisurely for a long time.
Wash beef tenderloin, cut it into small slices, then add egg white and marinate it evenly 10 minute. Wash mushrooms, cut off roots and cut into thick slices. Peel the taro and cut it into 4cm square pieces. Wash shallots and cut into sections. 2 Heat the oil in the pot over medium heat. When it is 60% hot, put the beef slices into the pot, quickly smooth them, remove and drain the oil for later use. Leave the bottom oil in the pot, heat it, add ginger slices and appropriate amount of water (about 800ml) to boil over high fire, then add taro slices, salt and Shaoxing wine, and keep it boiling over low fire for 10 minute. Finally, add beef slices, mushrooms and milk, boil them, pour them into a casserole, sprinkle with shallots, heat them while eating, and keep warm.