The biggest advantage of casserole is its uniform heat dissipation and long heat preservation time, which is suitable for older foods that need to be simmered, braised and stewed with small fire. Casseroles can easily decompose macromolecules in food into small molecules, such as protein into amino acids, fats into fatty acids, and carbohydrates into dextrins, which are easily absorbed by the human body. Can better protect the functional phenols in the ingredients.
Casserole can fully highlight the characteristics of ingredients, ensure that the original flavor of dishes is not destroyed, and save fuel. Whether it's stew or soup; To make Chinese cabbage tofu or beef, mutton and pork, you only need to put a little oil, and at the same time you can get the rich and delicious soup. However, experts unanimously pointed out that casserole is not suitable for cooking tender ingredients such as green leafy vegetables and fruits that need to be fried for a short time. Here is the 12 model, see if you can do it.
Recipe 1: Sam sun casserole
Ingredients: 50 grams of cooked chicken, 50 grams of fresh shrimp, 6 meatballs, 6 fish balls, 50 grams of pork tripe, 25 grams of cooked ham 15, 25 grams of cake, water-made pigskin 100, water-made vermicelli 100, 25 grams of cooked bamboo shoots and 250 grams of Chinese cabbage. 7 grams of refined salt, 5 grams of monosodium glutamate and 750 grams of clear water.
Exercise:
1. Wash shrimp for later use. Chicken, cakes and winter bamboo shoots are all cut into long strips and arranged separately.
2. Cut the Chinese cabbage into 6-5 cm long and 2 cm wide sections, blanch with boiling water, drain the water, cut the vermicelli into long sections, cut the skin into pieces with the same size as the Chinese cabbage, and rinse with clear water for later use.
3. Take a casserole, put it in Chinese cabbage, and add vermicelli and skin. Put pork belly, chicken, cake, bamboo shoots, meatballs and shrimps on the skin according to different colors and shapes, put them neatly, put the fish circle in the middle, and cover them with ham slices.
4. Add Shao wine, refined salt, monosodium glutamate, clear soup and lard, and simmer until crisp and rotten.
Recipe 2: Spicy casserole tofu
Spicy casserole tofu
Ingredients: tofu and vermicelli.
Exercise:
1, shredded tofu, soaked vermicelli until soft, sliced ginger and onion; Put vermicelli at the bottom of casserole, then add onion, ginger, garlic, cinnamon and star anise; Add thick soup treasure melted with boiling water, and then add tofu.
2. Pepper and pepper, then add a spoonful of Chili sauce; Finally, pour a proper amount of water to drown all the ingredients; Put it on the stove and turn on the fire. The fire can be reduced to 20.
Recipe 3: Stewed cabbage vermicelli in casserole
Ingredients: pork, cabbage, vermicelli and red onion.
Exercise:
1. Slice pork belly, wash and cut Chinese cabbage, cut onion, slice garlic and onion, shred ginger, and soak sweet potato vermicelli in warm water until soft.
2. Add pork belly and stir-fry to get oil, then add onion, ginger, garlic, dried pepper and star anise and stir-fry to get fragrance.
3. Add soy sauce, cooking wine and a little sugar and fry for about 2 minutes; Add cabbage, salt and half a bowl of water to boil; Then add soft noodles; When the cabbage and vermicelli are about seven ripe, turn off the heat.
4. Heat the casserole with another fire in the middle, and spread a layer of onion strips on the hot casserole; The vegetables that have just been extinguished are quickly put into the hot casserole with the soup; Cover and simmer for about five or six minutes.
Recipe 4: casserole fish head
Stewed fish head in casserole
Ingredients: 1/2 silver carp heads, 3 eggs, 1 Chinese cabbage, 70g meat slices, 50g abalone mushroom, 1 boxed tofu, 20g ginger, 3 shallots, 1000㏄ stock.
Exercise:
1. Wash and drain the fish head, and sprinkle a little white powder on both sides of the fish head; The eggs are scattered; Wash onion and cut into sections; Peel and slice ginger for later use.
2. Heat a pot of oil to about 180℃, fry the fish head until the surface is golden, then drain the eggs into the oil pan with a colander and fry them into egg crisp for later use.
3. Cut the Chinese cabbage into large pieces, cut the abalone mushroom into oblique pieces, blanch it with boiling water, and put it into the hot pot in turn. Then put the fish head into the pot of practice 3, and finally spread the egg crisp, tofu and meat slices.
4, put a little oil in the hot pot, saute shallots and ginger, add broth and seasonings, pick onions and ginger after boiling, then pour the broth into the hot pot and cook the whole pot on low heat.
Recipe 5: Casserole ribs seaweed soup
Ingredients: ribs 450g, kelp 20g, yellow wine 20g, salt 2g, chicken powder 2g, white pepper 1g, onion 20g, ginger 20g.
Exercise:
1, put the washed ribs into the pot and pour in cold water. After the water is boiled, skim off the floating foam, cook the ribs with medium fire, and remove them for later use. Blanch the kelp in a boiling water pot. Take it out and put it at the bottom of the casserole.
2. Put the scalded ribs on the kelp, pour hot water into the casserole, add the onion and ginger slices, then pour the yellow wine and sprinkle some pepper.
3. Finally, add a little chicken powder, cover the pot, boil over medium heat, simmer for 1 hour, and sprinkle a little salt to taste after stewing for 1 hour.
4. Cover the lid again and simmer and turn off the fire. Pick out onions and ginger. At this time, the ribs and kelp have been stewed until soft and rotten. The soup is light brown, delicious and ready to eat.
Recipe 6: Casserole and Vegetable Porridge
Casserole green vegetable porridge
Ingredients: rice, vegetables.
Exercise:
1. Clean a proper amount of rice, and then soak it in water until every grain of rice is soaked in water (if you don't have time, you don't need to soak it, so it will take a little longer to cook in a casserole).
2. Add some water to the casserole to boil, add the soaked rice, drop a few drops of sesame oil, and then stir with a spoon (so as not to touch the bottom of the casserole). After boiling again, you can cover the casserole and turn off the fire.
About half an hour later, open the lid of the casserole, and the rice has blossomed.
If you like the softer and more sticky feeling, you can cook the porridge again, then cover the casserole and turn off the heat.
Menu 7: casserole rice noodles
Ingredients: Yunnan rice noodles. Pork (chicken is also acceptable). Lentinus edodes, Lentinus edodes, Pleurotus ostreatus, auricularia auricula and bamboo shoots are all suitable. Pea tip (can be replaced by other leaves). Chicken soup (any other stock will do). A piece of ginger. The right amount of salt.
Exercise:
1, put the rice noodles (I am semi-dry rice noodles) into boiling water, then turn off the fire and soak for about 20 minutes (you can't cook). Boil bamboo shoots in a boiling water pot for about five minutes, then take them out and rinse them with clear water.
2, pork is cut into extremely thin slices (people who can eat fat can use pork belly); Wash the pea tip; Auricularia auricula tears small pieces; Tear Pleurotus ostreatus into small pieces; Lentinus edodes, Lentinus edodes and ginger are sliced.
3. After the chicken soup is boiled, add ginger slices, mushrooms, mushrooms, oyster mushrooms, bamboo shoots, fungus and salt. After boiling, cook for another ten to twenty minutes. Remove from the fire and let the soup stand by.
4. Put the soup and vegetables you need into a small casserole, bring them to a boil, add appropriate amount of rice noodles, spread pork slices, turn off the heat immediately after scalding, and then add the pea tips and turn them evenly. Bring the pot to the table to eat.
Recipe 8: Pork ribs porridge in casserole
Casserole sparerib porridge
Ingredients: ribs, green beans, lettuce, japonica rice.
Exercise:
1, wash the ribs, chop them up and fry them thoroughly; Wash and shred lettuce; Wash onion and ginger and cut into powder for later use; Wash the japonica rice, soak it for half an hour, take it out and drain it.
2. Put the rice into a casserole, add about 2000 ml of cold water and bring to a boil; Turn down the heat and cook slowly for half an hour.
3. Put the ribs in the pot, sprinkle with green beans and shredded lettuce, and continue to cook for 20 minutes; Then add salt, monosodium glutamate and pepper and stir evenly; Stew for a while, sprinkle with chopped green onion and Jiang Mo, and serve.
Recipe 9: casserole sheep head
Ingredients: sheep head meat 1000g, shiitake mushroom (fresh) 150g, rape 150g, cooking wine 15g, ginger juice 5g, chicken oil 10g, scallion 20g, and salt15g.
Exercise:
1, take a clean sheep's head (about 2 kg, 5 kg), and choose a clean wool and sundries; Wash the sheep's head with warm water, put it in a boiling water pot, skim off the floating foam, cook it until it is 70% rotten, and remove the bones.
2. Take out sheep's eyes and sheep's brain (sheep's brain is used for other purposes), remove blood vessels and oily pancreas, and peel; Cut each sheep's eye into 3 pieces, soak it in boiling water for 2-3 times (adding cooking wine and ginger juice each time) together with the head meat and tongue, and drain.
3. Boil the water-soaked mushrooms and cabbage with boiling water respectively; Put the cooked chicken oil in a spoon, heat it over high fire, add the onion and ginger slices, and fry until golden brown.
4. Cook the cooking wine, pour the clear soup cooked by chicken, duck and beef and cook for about 2 minutes, and remove the onion and ginger slices; Add the cooked chicken oil, and boil the soup until it boils, so that the oil and soup can be fully blended into milk soup.
5. Then pour into a big casserole, add the sheep's head and tongue, and cook for 4-5 minutes. Add refined salt, cooking wine, ginger juice and mushrooms, and cook for 4-5 minutes. When the meat is rotten and the soup is thick, add sugar, sheep's eye, rape heart, milk, monosodium glutamate and starch in turn.
Recipe 10: Shrimp porridge in casserole
Casserole shrimp porridge
Ingredients: a bowl of half a meter, a spoonful of oil, a spoonful or two of salt, sixteen fresh shrimps, a celery and a little parsley.
Exercise:
1. Wash the rice overnight and put some water in it. Because if the rice is soaked overnight, it will be sallow, and then the head and tendons of the shrimp will be removed.
2. Then cut the celery root into small pieces. Simmer the rice with water on the gas stove.
3. At about the same time, put the shrimp and celery in, and finally add salt.
Recipe 11: Fresh shrimp and mutton casserole
Ingredients: 250g leg of lamb, 5 prawns, about 200g radish, a small piece of ginger, one onion, pepper 10, 2 tablespoons cooking wine, a pinch of white pepper, and proper amount of salt and coriander.
Exercise:
1. Wash the mutton and cut it into large pieces 3-4 cm square. Cut the shrimp, pick out the sandbags on the head, cut the back with scissors and pick out the shrimp line. Slice ginger and cut onion into inches for later use.
2, oil pan, hot pot, put the prawns into the pot, fry for ten or twenty seconds on each side, until the shrimp shell is fragrant. Take out the prawns, put them in the refrigerator for later use, and fry the mutton in the pot where the prawns have been fried until the surface of the mutton changes color.
3, ginger, onion, pepper, slightly stir-fry the fragrance. Cook the cooking wine, let the alcohol evaporate for a while, add hot water without ingredients.
4. When frying mutton, put the casserole on another stove and preheat it with medium heat, and transfer the mutton with soup and meat to the casserole. After the fire boils, skim off the floating foam, cover the pot, and simmer for about 40 minutes.
5. When using mutton, peel the white radish and cut it into bite-sized pieces. When the mutton is soft, add the radish, take out the cooked onion, and continue to simmer for half an hour until the radish is soft.
6. Put the fried prawns into the casserole, add salt to taste, boil for 2 or 3 minutes, and turn off the heat after the prawns are fully cooked. Sprinkle some white pepper and chopped parsley before serving.
Recipe 12: casserole with three flavors
Casserole Sanwei
Materials: pork elbow100g, chicken with bone100g. 60 grams of eggs, 25 grams of ham and 25 grams of vegetables. 20g of soy sauce, clear soup 100g, shallots 15g, ginger slices 10g, 5g of refined salt, monosodium glutamate 1g, and vegetable oil 100g.
Exercise:
1, pork elbow and boned chicken are all chopped into 3.3 cm square pieces, boiled in boiling water, fished out and put into casserole.
2, the eggs are cooked and peeled, and the soy sauce is evenly soaked. Fry in the oil pan until golden brown, take out, put it around the casserole, and cut the ham and vegetables into small elephant-eye pieces.
3. Put clear soup, Shaoxing wine, onion slices, ginger slices and salt into the pot. When the fire boils, turn to low heat and stew until crisp and rotten. Take out onion slices and ginger slices, add ham slices and vegetables and simmer slightly. Skim off the oil slick, add monosodium glutamate and drizzle with chicken oil.