In late autumn, the weather turns cold, and the temperature difference between day and night is very large. Thick clothes come in handy, and people have a good appetite, so they want to eat some hot rice. It's cold, stew soup is a good choice, and the handling of ingredients is not too particular. Just take a little more time to stew slowly. There are not too many restrictions on the types of ingredients. As long as you can join the hot pot, you can join the stew.
Prepare a large pot, pour all the ingredients into the pot, add enough water, add delicious juice, bring to a boil with high fire, and turn to low heat for slow stew. When the lid is opened, the fragrance comes to my face, the hot air quickly permeates the whole room, and the cold and fatigue on my body disappear without a trace. Brother Yang took this opportunity today to share with you the practice of six stews, which are soft, rotten and delicious and easy to digest. When eaten in the stomach, it warms the body and drives away the cold. The appetizer is rich in nutrition and is deeply loved by the elderly and children.
Required ingredients
Sweet potato vermicelli, Chinese cabbage, old tofu, edible oil, pork belly, ginger, garlic, bean paste, oyster sauce, soy sauce, salt and pepper.
Practice steps
1, sweet potato powder is soaked in warm water in advance. The sides and leaves of Chinese cabbage are separated. The side of Chinese cabbage is cut into small pieces first, and the leaves of Chinese cabbage can be torn directly by hand. Transform an old tofu into a thick slice, then fry it in a pot, fry it slowly for one minute, then turn it over and fry it until both sides are golden, and pick it up for use.
2, put the base oil in the casserole, cut a little pork belly, stir-fry the smell of pork belly, then add ginger and garlic to continue to stir-fry, add a spoonful of bean paste to stir-fry red oil. At this time, put the cabbage pieces first, stir-fry the cabbage pieces slightly until soft, and then put the cabbage leaves. Spread out the tofu, pour in the soaked vermicelli, then add a spoonful of oyster sauce, a spoonful of soy sauce, half a spoonful of soy sauce, salt and pepper, pour in less than half of the ingredients, cover and stew for six to eight minutes on medium heat.
3, tofu with cabbage and vermicelli, stewed out is particularly delicious. If you can eat spicy food, you can add some green pepper and millet, and finally sprinkle with green garlic seedlings, so that the bean curd pot with Chinese cabbage vermicelli is ready.
Brother Yang has something to say.
The tofu pot made of Chinese cabbage vermicelli is soft and delicious, and it has an appetite when you look at it. This dish is cheap and simple, delicious, delicious, delicious. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
Appropriate amount of mutton, a radish, onion, cinnamon, cardamom, pepper, red pepper, garlic, ginger, cooking oil, braised sauce, cooking wine, salt, pepper and celery.
Practice steps
1. First, choose fat mutton, put it in a pot with cold water, clean up the floating foam on it after the fire boils, then add a big radish, onion and a piece of cinnamon, finally add some cardamom and pepper to remove the odor, and turn to medium heat for about 40 minutes. When cooking, we prepare some red peppers and cut them into small pieces. If you can eat spicy food, you can use millet spicy food. We also prepared garlic seeds and ginger slices. Cut some celery into sections for later use.
After 2.40 minutes, the mutton can smell the fragrance, and the chopsticks are cooked when they can be easily inserted. Then pick it up and naturally cool it. Don't waste the original soup in the pot. Put it away for later use. Then change the cooled mutton into a knife, cut the radish into large pieces according to your own preferences and put it in a casserole.
3. Put oil in the pot, add ginger, garlic and pepper, stir-fry until fragrant, then add the braised sauce usually used for braised chicken to stir-fry until fragrant, pour in mutton and stir-fry evenly, and add some cooking wine to remove fishy smell. Finally, pour in the original mutton soup, add salt and pepper, bring to a boil over high fire, add celery, then transfer to a casserole, cover it and stew for five or six minutes, then you can eat delicious.
Brother Yang has something to say.
The braised mutton made in this way is soft, crisp, delicious, odorless, tender, fat but not greasy. It's cold, so it's comfortable to cook a pot for your family to replenish qi and drive away the cold. You can collect what you like and cook it for your family when you are free.
Required ingredients
2 tomatoes, 2 potatoes, half an onion, fat beef rolls, cooking oil, minced garlic, salt, soy sauce, oyster sauce, tomato sauce, cooking wine, black pepper and starch water.
Practice steps
1, the ingredients needed are simple, tomatoes, potatoes, onions and fat beef rolls. First beat the tomatoes into a cross knife, soak them in boiling water for a few minutes, pick up and tear off the skin, and then cut them into diced tomatoes. Slice the potatoes first, then dice them evenly, and finally cut half an onion and chop it for later use.
2. Boil the water in the pot, blanch the fat cow, remove the blood foam and pick it up for later use. Put oil in a hot pan, add minced garlic and stir-fry until fragrant, then add chopped green onion and stir-fry until fragrant, and then add diced tomatoes. At this time, adding a spoonful of salt can quickly stir-fry the tomatoes to get juice, and then pour in diced potatoes and stir-fry a few times.
3, start seasoning, add two spoons of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, one spoonful of tomato sauce, then pour in the right amount of water, cover and cook for about 10 minutes. Cook the potatoes until they are soft and rotten, then add the fat beef rolls, add some cooking wine to remove the fishy smell, add a little black pepper and a little starch water, and cook them a little, and they will be delicious.
Brother Yang has something to say.
The tomato, potato and beef rolls made in this way are delicious and delicious. Fat beef rolls wrapped in thick soup are soft and delicious, and they are very appetizing, especially when they are soaked in rice. They are super appetizing, warm-hearted, and easy to cook. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
A few chicken legs, flour, cooking wine, soy sauce, soy sauce, oyster sauce, salt, sugar, pepper, chives, ginger, cooking oil.
Practice steps
1, first prepare a few pipa legs and cut them into small pieces. Stewed chicken with scallion oil can't be blanched in order to keep the taste of chicken, so add a spoonful of flour after chopping and wash the blood stains on the surface by hand. After washing once, soak in warm water 15 minutes, continue to soak the blood out of the chicken leg, and wash it several times until it becomes clear after adding water. Then add a spoonful of cooking wine, two spoonfuls of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, salt, sugar and pepper, and marinate for 20 minutes to make the chicken taste thoroughly.
2, the required material head is also very simple, the onion is cut into long sections and the ginger is sliced. Put oil in the casserole, add ginger slices and scallions, stir-fry over low heat until the scallions turn yellow, and scoop up the material. Add marinated chicken nuggets and even chicken soup, cover and stew for 15 minutes, then turn to high heat to thicken the soup, and finally sprinkle with chopped green onion, which is delicious.
Brother Yang has something to say.
The lazy version of braised chicken with scallion oil made in this way is full of fragrance, smooth and tender in taste, and drools when it smells, especially the soaked rice, which is very delicious. You can collect what you like and cook it for your family when you are free.
Required ingredients
One piece of old tofu, appropriate amount of seafood and mushrooms, one piece of pork belly, appropriate amount of quail eggs, several pieces of garlic, one piece of ginger, appropriate amount of soy sauce, appropriate amount of bean paste, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of pepper, 1 green pepper, and a little chopped green onion.
Practice steps
1. First, prepare an old tofu and cut it into thick slices. Heat oil in the pan, add tofu and start frying. Always use medium and small fire. Old tofu smells good, just fry it for about 2 minutes. Turn over and continue frying until golden on both sides. Cover the casserole with fresh mushrooms from Shanghai, and then add fried tofu.
2, this dish must have meat to be fragrant, prepare a small piece of pork belly, peel and cut into thin slices. Or stir-fry tofu in a pot, add pork belly, stir-fry with low fire to make it fat, then pour in appropriate quail eggs, stir-fry quail eggs with pork belly oil, be careful to use low fire, otherwise it will easily explode.
3. Add garlic slices, Jiang Mo, a spoonful of soy sauce and a spoonful of bean paste, stir-fry red oil, pour in appropriate amount of water, add a little soy sauce, appropriate amount of salt and pepper, directly pour into the casserole, and simmer for 8- 10 minutes.
4, tofu plus seafood pot and quail eggs, boiled out especially delicious, open the lid and smell fragrant. Finally, decorate it with a little green pepper and chopped green onion, and a delicious tofu pot will be ready.
Brother Yang has something to say.
The tofu pot made in this way is delicious, delicious, beneficial and nutritious, and it is particularly comfortable to stew. Friends you like can collect them and cook them for your family when you have time.
Required ingredients
A little fish head, salt, pepper, white wine, ginger, oyster sauce, soy sauce, cooking wine or yellow wine, sesame oil, onion, garlic, cooking oil, bean paste, tofu, beer and pepper.
Practice steps
1. Prepare a chubby fish head, remove the teeth and black film inside, then change the knife, chop the fish into small pieces, cut the fish head into diamond-shaped pieces, add salt, pepper and a little white wine after chopping, and grab it by hand for 30 seconds. In order to keep the fish head delicious, the fish head pot does not need to be fried. This step is mainly to remove mucus and fishy smell, then rinse with running water and wash it several times until the water becomes clear. Take it out, drain it and put it in the pot. Then add shredded ginger, salt, pepper, oyster sauce, soy sauce, cooking wine or yellow wine, add a little sesame oil, grab it evenly, add a proper amount of starch, grab it evenly, and marinate it to taste.
2, the required materials are very simple, half onion diced, ginger sliced, garlic diced. This dish can only be cooked with casserole or electric hot pot. After preheating, add oil, add ginger and garlic and saute until fragrant, then add chopped green onion and saute until fragrant, then add a spoonful of bean paste and saute until fragrant, add a few pieces of tofu, add pickled fish heads and pour soup. Finally, add half a can of beer, cover and simmer 10- 15 minutes. Thousands of rolls of tofu and thousands of rolls of fish, the more stewed, the more fragrant. If you can eat spicy food, you can add some chopped green and red peppers, and then collect some juice on the fire, which will be delicious.
Brother Yang has something to say.
The tofu fish head pot made by this method does not need to fry fish, and the pot is delicious, and the fish head is fresh and tender, not fishy at all. The soup is pure and fragrant, simple and delicious. Friends you like can collect them and cook them for your family when you have time.
That's how to share six stews with you. It's simple, detailed and delicious. It is also a very happy thing to have a pot in cold weather and have a steaming meal with the whole family!