Dry pot dishes are spicy, delicious, well-prepared, and they are loved by many people. There are also many ingredients that can be used to make a dry pot. Meat ingredients include chicken, duck, beef, pork, rabbit, bullfrog, shrimp, fat sausage, squid, etc. Vegetarian ingredients include potatoes, cauliflower, lotus root and Chiba tofu. My favorite is dry shrimp. In winter, the shrimp here is very expensive, so I have to buy frozen shrimp to keep it. Frozen shrimp is not delicious, but it is perfect for dry shrimp. Let's share the practice of dry pot shrimp!

Step 1: First thaw the shrimp, then cut the shrimp back with a knife, take out the shrimp line, clean it, and drain the water. Peel off the onion, cut it into filaments and spread it on the bottom of the pot. Wash the parsley and cut into sections, wash the string pepper and cut the diagonal knife, and cut the parsley into sections for later use.

Step 2: Slice ginger, garlic, scallion and pepper for later use. Add more oil to the pot. When the oil temperature is seven degrees hot, pour in the drained shrimp, fry until it becomes discolored, and then take it out. When the oil temperature rises again, pour in the shrimp and fry it again, and control the oil and take it out for later use.

Step 3: Leave oil at the bottom of the pot, pour in pepper, dried pepper, ginger slices, garlic slices, onion slices, parsley slices and string peppers, stir-fry with low fire, then add two spoonfuls of bean paste to stir-fry red oil, sprinkle some cooking wine along the side of the pot, then add one spoonful of clear water, add a proper amount of soy sauce and oyster sauce, and pour in fried shrimp after boiling.

Step 4: Stir-fry a few times with high fire, sprinkle a little white sugar to refresh, and finally pour all the ingredients into the pot, then sprinkle with coriander segments and cooked sesame seeds, and heat while eating.

Spicy griddle chicken

Ingredients: white sesame 1 spoon, half a chicken, 3 shallots, 8 cloves of garlic, 1 ginger, 20 dried red peppers, 2 star anise, 0/0g of pepper/kloc-0, 1 spoon of salt, 1 egg, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of chicken essence, 1 tablespoon of cooking wine and boiled water.

Practice: Clean the chicken, wash it and cut it into pieces. Boil water in the pot, add chicken pieces to boil over high fire, blanch for 2 minutes, remove, rinse and control the water for later use.

Wash onion and cut into sections, slice ginger, peel garlic and wash for later use. Add salt, light soy sauce, oil consumption, sugar, cooking wine, black pepper and egg white to the dried chicken pieces and stir well for later use.

Heat the oil in the pot, pour it into the marinated chicken pieces and fry it until the surface is golden. Take out and control the oil for later use.

Leave the oil in the pot, add the onion, ginger and garlic and stir-fry until fragrant. Add dried chili segments, star anise and pepper and stir well. Pour in the fried chicken pieces and stir-fry them evenly, then add balsamic vinegar and boiling water for stewing for 5 minutes, stir-fry until dry, add white sesame seeds and chicken essence, stir-fry them evenly, and turn off the heat to serve.

First of all, dry pot dishes pay special attention to the taste, so we should fully understand the texture of the ingredients themselves and the taste changes under different temperatures.

Secondly, not all raw materials are suitable for making dry pot dishes, and some raw materials have a strong fishy smell and need to be treated in advance. For example, the leftover bits and pieces of livestock such as duck head, chicken feet and duck feet need to be washed and bleached with running water for a long time, or pickled with ginger slices, onion segments and cooking wine.

When making a dry pot, there are the following * * * characteristics:

First, the main ingredients need to be fried, so it is very important to control the oil temperature. If it is high, the raw materials are easy to burn; If it is low, the raw materials will be soaked in oil and look greasy.

Secondly, the making of dry-fragrant pie griddle pays special attention to "pot gas", and it needs to be done in one go when frying on the stove, so it is particularly important to prefabricate the griddle sauce and griddle oil in advance.

Thirdly, in order to achieve the effect of moistening dry sesame oil, soup can't be added when making, but beer is essential, which can not only enhance the fragrance and remove the difference, but also make the taste of main and auxiliary materials more moist.

Next, let's talk about dry pot ribs's practice:

material

Ingredients: ribs 600g, side potatoes 70g, carrots 70g, celery 50g, onion 100g, green pepper 50g and red pepper 50g.

Pickled ribs: 2g salt, 2g sugar, soy sauce 15g starch 15g water 20g.

Seasoning: 3 pieces of green onion, 4 pieces of ginger, 6 cloves of garlic, 25g of chafing dish base, bean paste 10g, soy sauce 15g, cooking wine10g, sugar 7g, and oil 15g.

Steps:

There are many kinds of griddle dishes, such as griddle chicken and dry pot ribs, which are spicy and delicious, and they are also our favorite delicacies. Below I will share their practices with you.

Dry pot ribs:

Raw materials:

2 kg of ribs, half a catty of lotus root, ginger 1 piece, garlic 1 piece, green onion 1 root, pepper 1 two, pepper 1 0g, star anise 3, a little cinnamon, and tsaoko 1 piece.

Practice:

1. Chop the ribs into pieces, pour them into a boiling pot, blanch them, remove them, and rinse off the floating foam on the surface.

2. Cut the green onion, slice the ginger, slice the garlic, slice the green pepper, peel the lotus root and cut it into strips the thickness of a finger.

3. Add 3 star anise, a little cinnamon, 5 Amomum tsaoko 1 piece, 5 fragrant leaves, 20 dried peppers, 0/0g pepper1piece ginger and onion, and pour the ribs. Add 30g of salt, monosodium glutamate10g, chicken essence10g, 5g of sugar, soy sauce10g, and cook for one and a half hours with low fire, then take out the ribs.

4. Heat the pan. When the oil temperature is 60%, add the ribs and lotus root vegetables and fry them for one minute, then pour them out.

5. Add a little oil into the pot, add 2g bean paste, 5g chafing dish, 20 dried peppers, ginger slices, onion slices, garlic slices and green pepper slices, stir-fry until fragrant, and then pour in ribs and lotus root strips. Add 5 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of sugar and 5 grams of Chili noodles. Stir-fry evenly and put into a pot.

Grilled chicken nuggets:

The practice of griddle chicken nuggets is similar to that of dry pot ribs, except that the ribs are replaced with chicken nuggets.

The methods of cabbage, tofu and cauliflower are basically similar to the above methods, except that the frying time is slightly shorter, and then the ingredients can be matched with colors according to personal preferences.

The above is my answer to the specific practice of dry pot dishes, hoping to help you.

Shrimp in wing: cauldron 12 in wing 15 shrimp.

8 wings in a small pot 10 shrimp

Spicy chicken: cauldron 2.5 Jin chicken small pot: 2 Jin chicken

Chicken fillet and shrimp: cauldron 10 chicken fillet 15 shrimp.

6 chicken fillets in a small pot 10 shrimp.

Chicken feet shrimp: 20 chicken feet in the cauldron 15 shrimp.

Pot 15 chicken feet 10 shrimp

Squid and shrimp: 2 kg squid in a large pot 18 shrimp.

Pot 1.2 Jin squid 14 shrimps

Wing-root shrimp: cauldron 18 wing roots 15 shrimp.

Pot 13 wing roots 10 shrimp

Steak shrimp: 1 kg steak 18 shrimp

Lamb chop shrimp: 1 kg lamb chop 18 shrimps

Acura pot: 15 shrimp 8 two squid 6 wings 6 chicken feet

Spicy lamb chop: 2 Jin lamb chop

Spicy beef: 2 Jin steak

Hairtail shrimp: 0.5kg hairtail 15 shrimp.

Grass fish and shrimp: 1.3 Jin grass carp 15 shrimps

If you find it useful, read it quickly!

First, dry pot ribs

Ingredients: ribs 400g；; Potatoes 1 piece; Onion 1 piece; Lotus root 1 node; Bean gluten 1 root; Cucumber 1 root; Carrots 1 root; Green pepper each 1 piece; Celery 1 root; A handful of coriander; Onion 1 root; Xiaomi spicy 1 bar; 50g； of butter chafing dish bottom material; Appropriate amount of spices (Kaempferia anise, etc.); Appropriate amount of onion, ginger, garlic and dried pepper; Green pepper 1 small handle;

Dry pot ribs's approach:

Chop the ribs into small pieces, wash the blood, and marinate them with salt, starch, cooking wine and soy sauce for two hours to taste. Put more oil in the pot, fry the ribs until they are brown (if they are not soft enough, fry them for a long time), and cut other materials for later use. Ok, don't wash the pot next, do it in one breath.

Fry the potatoes and carrots that are not easy to cook with the oil in the fried sparerib pot.

Pour onion, ginger, garlic and other condiments into the pot, add a spoonful of hot pot bottom material, a spoonful of watercress, a spoonful of cooking wine, a little soy sauce, a spoonful of sugar and stir-fry until fragrant. Pour in the ribs and stir well.

Keep turning over and over, add lotus root slices, potatoes, carrots, bean gluten, cucumbers and celery in turn, and keep turning over and over, your hands may be a little sore, so stick to it.

When the steam in the pot is almost dry, add onion and stir-fry until it is slightly soft, then add green pepper and green onion and continue to stir-fry.

Taste the salt when you get out of the pot, then adjust it according to your own taste, turn off the fire, sprinkle sesame seeds and coriander.

Grilled chicken is my favorite. I think foodies can't put it down, too. There are several tips to pay attention to when making griddle chicken. First, the chicken is marinated, then the chicken is kept tender and tender, and then the chicken is seasoned. Let's talk about it briefly.

Sautéed Chicken with Pepper in Iron Wok

First, the preparation of ingredients.

Ingredients: stupid chicken.

Accessories: onion, ginger, garlic, onion, green pepper, red pepper, dried pepper, pepper, bean paste, cooking wine, salt, sugar, chicken essence, soy sauce and edible oil.

Second, clean the side dishes.

1, take a fresh little stupid chicken bought in the market now, if the family is less than half. Chop it into small pieces, clean it, and put it in a basin for later use.

2, onion chopped green onion, ginger sliced, garlic cut into small pieces, onion washed and cut into chopsticks width filaments.

3, the green pepper is cut into small pieces with a knife, and the red pepper is thicker and cut into small pieces. Cut the dried pepper into sections and take out the seeds inside for later use.

Third, the production method.

1, put chopped green onion and ginger slices into a chicken pot, pour cooking wine, add pepper and a little salt, and marinate for 30 minutes.

2. Boil the oil from the pan. When the oil temperature is 50% hot, add the marinated chicken pieces, fry them until golden, and fry them slowly, so as to achieve the effect of tender inside and tender outside.

3. Take another pot, pour in proper amount of peanut oil, add onion, ginger and garlic, saute until fragrant, add onion, green pepper, red pepper and dried pepper, and stir well.

4. Add bean paste into the pot, stir-fry until fragrant, add chicken pieces, pour a little cooking wine, salt, sugar, chicken essence and soy sauce, and then stir-fry over medium heat.

5. Stir-fry until it is mature, put it into a special dry pot and sprinkle with coriander.

Tips:

1, this griddle chicken can be properly added with some side dishes, such as soybean sprouts, mushrooms, etc., which is greasy and delicious.

2. Try to remove the grease from the chicken skin when cleaning the chicken pieces, otherwise it will be too greasy and oily.

Speaking of dry pot dishes, it is easy for us to think of hot pot. These two different cooking methods are literally easier to understand. Dry pot dishes are named after hot pot. Hot pot dishes have more soup, which can scald various ingredients, while dry pot dishes have relatively less soup.

The main course in the pot is cooked in the kitchen and can be eaten in a small hot pot. At the same time, in order to avoid the dishes in the pot from cooling, it is heated and kept warm with a small fire and turned with a spatula from time to time to prevent it from sticking to the pot. This form mostly appears in the daily diet of the family;

After eating the main course in the pot, the waiter in the hotel will add a little soup to us, and then add other ingredients, which is similar to the way of eating hot pot. Therefore, when eating the dry pot in the restaurant, we can taste the flavor of dry pot and hot pot at the same time.

In our daily life, or ordering food in a restaurant, all kinds of dry pot dishes are still very common. They are well-prepared, and everyone's favorite may be the following:

1, dry pot potato chips;

2, dry pot thousand pages of tofu;

3, dry pot cauliflower;

4, dry pot lotus root slices;

5, dry pot shrimp;

6, griddle chicken

7. Dry pot and fat intestines;

8. dry pot ribs;

The above eight kinds of dry pot dishes, when cooking, I summarized the following characteristics:

1, such as dry pot potatoes, dried lotus root slices and dried cauliflower, will put potatoes and other ingredients in boiling water and cook them;

2, onion, ginger, garlic and bean paste will be used;

3. Dry-pot vegetarian dishes, such as dry-pot lotus root slices and dry-pot potato chips, will not be matched with other ingredients;

4. Because of the ingredients themselves, dry pot Chiba bean curd, dry pot cauliflower, etc. need to add a little pork to cook together, so that these ingredients in the pot can absorb the fat of pork, so as to achieve the best taste, which is more in line with the basic cooking methods when these ingredients are cooked;

5, dry pot shrimp, dry pot chicken, dry pot ribs and other meat ingredients will be matched with other vegetables, such as cucumbers, potatoes and other side dishes, to achieve complementary taste;

After introducing some related practices of dry-cooked dishes, let's introduce dry-cooked chicken to you. The finished product is delicious and delicious, and the production method is simple. There is no need to blanch or pressure cooker. Before introducing the practices to you, let's share some tips of this dry-cooked chicken as follows:

1, the whole chicken bought in the supermarket still smells fishy, so we need to put it in clear water and soak it a lot to soak out the blood in the chicken pieces to achieve the purpose of removing the fishy smell;

2, the soaking time can be appropriately extended, and the water is changed several times in the middle. We make dry-pot chicken, and for the fresh taste, the chicken pieces are not blanched;

3. To cook griddle chicken, you don't need to add seasonings such as monosodium glutamate and chicken essence;

4. To make griddle chicken, it needs to be marinated in advance, which is why we don't drown it. After soaking in bleeding water, we should completely drain the water of the chicken pieces, which is also convenient for salting.

5. It is essential to cook dry-pot chicken, green onions and hang peppers. Stir-fry until you smell the smell of hang peppers, or add onions, according to your personal preference;

Below, let's give you a specific approach to the practice of griddle chicken:

1, when the chicken nuggets are marinated, add 1 spoon of salt, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, and half a spoonful of soy sauce, and stir evenly for 20 minutes;

2. After the chicken pieces are marinated, they can be fried in the pot. Stir-fry quickly on medium and small fire, which takes about 5-8 minutes;

3. Stir-fry the fat in the chicken nuggets, stir-fry until the chicken nuggets are slightly browned, and when there is only fat in the pot, add millet spicy, dried Chili and garlic cloves to stir-fry the fragrance of garlic cloves;

4. Add Laoganma to taste and quickly stir-fry the red oil;

5. Add 2 spoonfuls of cumin powder and stir-fry for fragrance;

6. Add the bell pepper rings and green onions, stir-fry until they are raw, then prepare the iron pot, make the onion base, add the chicken pieces we just fried, heat and keep warm with low fire, and a pot of delicious griddle chicken will be ready;

At the end of the paper, I would like to say a few words. Cooked chicken with cucumber strips and potato chips will be very delicious. Potato chips need to be boiled in water in advance, and then put into the bottom of the iron pot together with cucumber strips.

The whole chicken is cooked in a dry pot, which is very simple. The softness of chicken pieces depends on slow frying for 5-8 minutes, so we can flexibly grasp the softness of chicken pieces according to our personal preferences.

Dry pans have always been my favorite, but there are really too few really delicious dry pans. Many friends may think that the dry pans can be fried directly, and at most, some hot pot ingredients can be added. In fact, what I want to say is that all shops with good dry pans should first marinate the meat (such as ribs, chicken feet, duck feet, rabbit meat, pig's feet, etc.) in the brine. Note that the brine here does not need any salty taste.

For example, do dry pot ribs:

1, wash the ribs and cut them into small pieces, marinate them first and put them in a basin for later use.

2. Prepare the lotus root to be cut into small pieces, cut the potatoes into strips, and spread the powder for several sections. Cook these side dishes until they are 7% mature and set aside.

3. Heat the oil from the pan, add a little onion slices, garlic pieces, stir-fry the ingredients in the dry pan of Shu Baye, add the ribs and stir-fry evenly, then add the side dishes to continue to stir-fry, and put the coriander on the plate to serve.

Grilled chicken and dry pot duck do the same thing.

That's my opinion. I hope I can help you.

Hello, everyone, I am a beautiful life for the couple.

Speaking of this griddle, I remember that there is a restaurant in our place, with special dishes and cauliflower in the griddle. It tastes absolutely delicious. Every time I go, I have to order two powders. Many people imitate others, but they just can't make it.

I will also do the ordinary thing. Let me talk about the steps below.

material

Cauliflower, oil consumption, pork belly, onion, garlic, soy sauce, dried pepper, pepper, salt and sugar.

method of work

Divide the cauliflower into small pieces and soak in salt water for ten minutes.

Put oil in the pot, put pepper when the oil is hot, put pork belly after the pepper smells fragrant, stir-fry the pork belly for oil, put dried pepper segments, onion and garlic, continue to stir-fry, then add cauliflower, start to adjust the taste, add salt, consume oil, soy sauce and sugar, stir-fry for 30 seconds, and then you can go out of the pot.

You can put it on the alcohol stove to cook and eat it, and the taste will be better, and the smell of pork belly will be more fragrant as you cook it.