Five methods of home-cooked cauldron dishes in autumn and winter, authentic country taste, moderate taste, suitable for all ages.
Ingredients: 500g pork belly, 200g coarse vermicelli.
Accessories: 20 grams of dried mushrooms, 500 grams of Chinese cabbage, 30 grams of green onions and 20 grams of ginger.
Ingredients: 3 grams of star anise, 2 slices of fragrant leaves, 2 grams of pepper, 20 grams of rock sugar, 20 grams of yellow wine, 20 grams of soy sauce, 3 grams of chicken powder, appropriate amount of salt, cooking oil 10 grams, salty and fresh taste.
Practice:
1. Pork belly, dried coarse vermicelli, dried mushroom, Chinese cabbage, green onion, ginger, star anise, fragrant leaves, pepper, crystal 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 onion into sections and slice the ginger, then put the spice box and onion ginger into the pot.
4. Pour the soaked mushrooms into the pot and boil them together with the water for soaking mushrooms.
5. Heat the frying spoon 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 soup pot 1.
7. Boil the pot again with high fire, pour in yellow wine and soy sauce, cover the pot, simmer for 40 minutes with low fire, then add the soaked vermicelli after 40 minutes, and stew for 8- 10 minutes.
8. After the vermicelli is braised 10 minutes, season with salt and chicken powder.
9. Take out the spice box after adjusting the taste.
10. Add Chinese cabbage, collect juice over high fire, stir fry while collecting juice.
1 1. Spoon the stewed pork vermicelli with good juice into the casserole, set the casserole on fire, and simmer for 5 minutes with low heat, then serve.
Second, stew four kinds.
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country taste, moderate taste, suitable for all ages.
Ingredients: pork belly 400g, fried tofu150g, coarse vermicelli 250g and Tricholoma matsutake 300g.
Accessories: 3 pieces of star anise, 3 grams of cinnamon, 2 pieces of fragrant leaves, 20 grams of yellow wine, 40 grams of onion, 20 grams of ginger, and appropriate amount of green garlic.
Ingredients: 20g of soy sauce, 20g of oyster sauce, 20g of rock sugar, 2g of salt 1 g, 2g of monosodium glutamate and 20g of cooking oil.
Practice:
1. Soak the vermicelli in warm water until soft.
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 melts, stir-fry until it turns slightly yellow. Stir-fry onion ginger, star anise, fragrant leaves and cinnamon. After stir-frying, stir-fry boiled pork.
7. Stir-fry pork until the skin is slightly yellow, cook in yellow wine and stir well.
8. Add soy sauce and stir well.
9. Finally, pour in oyster sauce and stir well.
10. Pour boiling water into the pot and stew for 20 minutes.
1 1. After stewing the pork for 20 minutes, pour in the fried tofu.
12. Mix mushrooms well and continue to stew for 10 minute.
13. Braise mushrooms and tofu and pour in vermicelli.
14. Then pick out the star anise, cinnamon and ginger slices inside.
15. stew the vermicelli again 10 minutes to season with salt.
16. Sprinkle a little monosodium glutamate to refresh.
17. Finally, sprinkle a little black pepper and mix well.
18. Sprinkle chopped green garlic on the dish and serve.
Three, tomato stew cauldron dishes
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country taste, moderate taste, suitable for all ages.
Ingredients: 3 tomatoes, 2 small potatoes, 3 or 4 yuba, and a handful of beans.
Accessories: onion and ginger, aniseed 1-2, dried red pepper 1-2.
Ingredients: chicken essence, sesame oil and salt.
Practice:
1. Preparation of main material: scald tomatoes with boiling water, peel and cut into small pieces; 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). Preparation of auxiliary materials: cut onion, 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 when I got angry.
3. After the oil is burned, add the onion and ginger, and when it smells, add the tomatoes and add a little salt to make it taste.
4. Add appropriate amount of water, and stew the tomatoes under high fire.
Step 5 put in potato pieces
It takes about ten minutes to stew, so you can add more water.
7. Add potatoes for 3 or 4 minutes, then add beans and yuba.
8. Let the beans and yuba fully taste, stew for about 5 minutes, add chicken essence and sesame oil.
Fourth, stir-fried assorted foods
Five methods of home-cooked cauldron dishes in autumn and winter, authentic country taste, moderate taste, suitable for all ages.
Ingredients: bacon 1 00g, lunch meat 1 00g, squid 1 piece, 250g of bean sprouts, Flammulina velutipes100g, Pleurotus eryngii1piece, parsley1piece, celery.
Accessories: 2 tablespoons of Chili sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of sugar and appropriate amount of Jiang Mo.
Practice:
1. Prepare the raw materials.
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. Heat stir-fried ginger slices in oil, add Chili sauce, oyster sauce and pepper to stir-fry until fragrant. First, 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 and add bean sprouts and celery.
8. Finally, add mushrooms.
9. Add soy sauce, salt and chicken essence to adjust the taste and burn until all the food is ripe and sprinkle with coriander.
10. Add light soy sauce, salt and chicken essence, adjust the 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, Chinese cabbage, tofu, seven or eight dried mushrooms and sweet potato vermicelli.
Accessories: 2 tablespoons soy sauce, some chopped green onion, some pepper, 2 tablespoons salt, 2 tablespoons soy sauce, and proper amount of aniseed.
Practice:
1. Slice pork belly (I cut it wrong and cut it into slender strips. . )
2. soak the sweet potato vermicelli a little.
3. Wash dried mushrooms and soak them.
Step 4 cut Chinese cabbage into pieces
Step 5 cut tofu into pieces
6. Pork belly drowning. Forgot to take a picture.
7. Boil the mushrooms with water and vermicelli.
8. Stir-fry pork belly in oil pan
9. Stir-fry pork belly until slightly yellow and stir-fry tofu.
10. Pour the boiled mushroom water and vermicelli into the pot and cook with pork belly tofu for 20 minutes.
1 1 .20 minutes later, add the Chinese cabbage pieces and continue to cook for 10 minutes.