Recently, I added a casserole at home, looked up some recipes, and tried to cook something to eat. The result was very good. I borrowed flowers to offer sacrifices to Buddha, copied others' achievements and recommended them to people who love to eat: the so-called casserole porridge is actually just a different pot, but don't underestimate this pot, because it always keeps the food inside warm and delicious. The key to cooking porridge lies in the bottom of porridge. Whether the porridge bottom is good or not affects the taste of the whole pot of porridge, so choose rice suitable for cooking porridge and soak it for half an hour to an hour. 1. Pour the rice into the casserole, and add appropriate amount of water (broth can be put if possible). Of course, you have to put more porridge, such as a small casserole, half a cup of rice, and fill it with water to 80%, otherwise it will overflow easily and cook it over high fire. 2. While cooking, stir with chopsticks. After the water boils, you can reduce the heat, drop a few drops of sesame oil (in order to prevent the porridge water from overflowing and enhance the flavor, you can add other cooking oil without sesame oil), cover the lid and prepare the ingredients. 3. Ingredients: shrimp, crab, flower shells and the like can be used for those who like seafood, and frog, fish, chicken, beef and fish fillets can be used for auxiliary materials. Preserved eggs, lean meat, pork liver sausage, whatever meat you like, as long as you think it's ok. 4. Seasoning: shredded ginger, onion, salt, chicken essence, etc. 5. Cook the porridge for about 20 minutes, open the lid, and see that the rice is boiled. Switch to medium heat and stir with chopsticks, so that the rice will be more sticky and slippery (this step is the key. Stir for a minute or two, and the porridge is almost ready. Just put down the ingredients and stir while cooking. 6. When the ingredients are cooked, put down shredded ginger and onion, add salt and chicken essence, mix well and turn off the heat. Undaria pinnatifida porridge: Tear the soaked kelp into pieces, fry with sesame oil for a while, add water to cook, and then add rice to cook porridge. Mullet porridge: mullet is a famous product of Jeju Road. There is little rice in Jeju Road, and porridge cooked with rice and mullet is very valuable food. Slice raw mullet, stir-fry with sesame oil for a while, add soaked rice and stir-fry, and finally add water to cook porridge. * Kelp contains about 100mg of iodine and is rich in thyroxine, which helps to produce thyroid hormone. Therefore, it is extremely beneficial to pregnant women or menopausal women. Snakehead is very effective in restoring the fatigue of optic nerve, and has high iodine content. It is a good product for patients with hypertension and a good health food. Ingredients: soaked Undaria pinnatifida 200g, sesame oil 1 tablespoon, water 15 cup of water, 2.5 cups of japonica rice, 2 ~ 3 tablespoons of salt. Practice: (1) Soak the rice for about 2 hours and remove the water in the basket. (2) Chopping Undaria pinnatifida, frying with sesame oil, and decocting with water. (3) put rice in the hot soup and cook porridge. (4) add salt to taste. Ingredients: 3 strips of raw mullet (300g), 2.5 cups of rice, sesame oil 1 tablespoon, water 15 cup of water. Salt method: (65,438+0) Soak the rice for about 2 hours, take it out and put it in a basket to drain the water. (2) Wash the raw mullet with a brush and cut it into thin slices. (3) Stir-fry the mullet with sesame oil in a thick pot, add the soaked rice, stir-fry until transparent, and add water to boil over medium heat. (4) After all the rice grains are boiled and blossomed, add salt to taste. Jujube porridge jujube porridge is porridge made by grinding cooked dates and soaked rice into flour. * Jujube contains more cellulose, calcium, phosphorus and iron than other fruits and has the characteristics of copper. Ingredients: 30 jujubes, 1 cup of soaked rice, 5 cups of water. Practice: (1) Boil the pitted jujube with water. (2) Blanch the soaked rice and the cooked jujube. (3) Put the polished rice on the hedge and throw away the rice residue. (4) Put the milled rice into a flat pot, pour in water and cook with a wooden spoon while stirring. (5) When the white rice porridge is almost cooked, add the ground jujube and stir for a while. Ingredients of milk porridge for strengthening the body in severe cold: milk 250, japonica rice100g. Practice: Wash the japonica rice, then put it into the pot and pour the water. After the fire boils, cook it with slow fire until it is half cooked, add milk and continue to cook until it becomes porridge. Efficacy: Runfei Tongchang, tonify deficiency and nourish blood. Cow milk porridge is suitable for home production, and the production steps are simple. It is a good product for family health care in winter. Sweet potato sparerib pot 1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use. 2. Peel the taro, cut it into four squares, fry until the skin turns yellow, and take it out for later use. 3. After the oil is hot, add the minced garlic, stir-fry the fragrance, and then add the fried ribs. When the taro is cooked and soft, put it in a casserole and cook it for a while. When the soup is cooked again, just sprinkle some coriander powder. In spring and summer, you can catch many red turtles in Jeju Road. Boiled porridge has little smell and is used as a nourishing food. Is porgy porgy Porgy Porgy Porgy Porgy Porgy Porgy Porgy Porgy Porgy Porgy Porgy Rabbit? Red snapper is a fish with high protein and low fat, rich in vitamin B 1. Moreover, it is less oily and easy to digest, and it is better as a diet for convalescent patients. Ingredients: red turtle 300g, water 15 cup, japonica rice 2.5 cup, salt 2-3 teaspoons, onion 20g, sesame oil 1 teaspoon, garlic 1. Small method: (1) Soak the rice for about 2 hours, and remove the water in the basket. (2) Really add enough water to boil. (3) Remove the head, bones and spines of the red turtle, and put the meat into the soup. (4) Pour in garlic and cut the shallots into 2-3cm pieces. (5) Put the soaked rice into the red turtle soup and cook it. After cooking, add shallots and mashed garlic. (6) After seasoning with salt, put sesame oil. The practice of casserole fish head tofu ≮ gourmet ingredients ≯ Wash the first half of silver carp (about 150g). 250g of tender tofu, 25g of water-soaked mushrooms, 75g of cooked bamboo shoots, 25g of Shaoxing wine, 5g of Jiang Mo, 35g of soy sauce, 25g of tender garlic, 0/5g of sugar/kloc-,0/5g of bean paste/kloc-,3.5g of monosodium glutamate, 250g of cooked lard and 250g of soup. ≮ Food practices ≯ 1. Wash the head of silver carp, remove the teeth, and make two deep cuts in the meat near the head, one at the gill cover and the other at the walnut kernel. Coat the fish head with a layer of broken bean paste on the side and soy sauce on the front. Cut the tofu into long strips and blanch it in boiling water to remove the beany smell. Mushroom slices. Cut the green garlic into sections. 2. Heat the casserole with high fire. When it is 80% hot (about 65,438+0,760℃), fry the fish head in a pot, add soy sauce, Shaoxing wine and white sugar, turn the fish head over, add 500 grams of soup and water, add tofu, bamboo shoots, mushrooms and Jiang Mo, boil it, pour it into a casserole, and put it on low fire. ≮ Food features ≯ It is oily and tender, delicious, and the soup is pure and fragrant, which is a good winter product. Teach you to make soup. Many people like to cook soup at home, but they often accomplish nothing. Try some tips we introduced, and you are sure to cook delicious soup for your family. Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself. Soup becomes clear: if the soup becomes clear and not turbid, it must be simmered gently to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid. Thickening of soup: in the absence of fresh soup, it is necessary to thicken the soup. First put a thin layer of thickener in the soup to increase the thickness of the soup; The second is to add oil and let the oil and soup mix into emulsion. The method is to heat the oil first, wash the soup down, cover the lid tightly, and burn it with fierce fire. After a while, the soup will thicken. Soup becomes weak: as long as flour or rice is sewn in a small cloth bag and cooked together in the soup, the salt will be absorbed and the soup will naturally become weak; You can also add a washed raw potato and cook for 5 minutes so that the soup can be diluted. Soup gets cold: Some raw materials with too much oil make the soup very greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to get greasy. Soup becomes beautiful: cut 50 to100g of slightly fat pork into slices or dices, and then heat the wok. Immediately after the pork is heated, pour the boiling water into the pot. The pot will explode and turn up a large splash. After a while, a pot of milky white "soup" came out. Then add vegetables and seasonings according to your own preferences. Material selection of primary school soup: It is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds that are recognized by the people without any side effects. In addition, you can choose a mild soup according to your physical condition. If the body is hot, you can choose Chinese herbal medicines such as mung beans, kelp, wax gourd and lotus seeds. If the body is too cold, then you should choose ginseng as the soup. Water temperature: cook the meat with cold water, protein in the outer layer of meat will not solidify immediately, and protein in the inner and outer layers can be fully dissolved in the soup. Only when the water temperature is right can the soup taste delicious. Discharge: blanch the meat first to remove the residual blood in the meat to ensure the color of the soup. Stew the whole chicken to ensure that the meat quality of the chicken is fine and not rough after the soup is cooked. In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Temperature: Don't overdo it. The temperature is based on the boiling degree of the soup. After boiling, stew slowly, which usually takes about three hours. Because ginseng contains a ginsenoside, it will decompose and lose its nutritional value if cooked for too long, so it is best to cook in ginseng soup for about 40 minutes. Treatment of cooked meat: No matter how long it takes to cook the soup, the nutrition of the meat can't be completely dissolved in the soup, so you should eat a proper amount of meat trotters after drinking the soup, because the skin is thick, and you must do it well if you want to taste it. First, clean the trotters. Hair removal is very important. If the fine hair is not cleaned up, it will cause stomach discomfort, and in severe cases it will cause appendicitis or enteritis. So it's best to prepare tweezers to make clean and delicious food. Don't be afraid of trouble. ) Cut a flower knife on the pig's trotters, with a slightly deeper blade, put it in a pot, add seasoning, soy sauce, a little salt, pepper oil and aniseed water. Marinate 1 month for about half an hour, then put the pot in boiling water and put it on the fire first. When it is completely boiled, remove impurities, turn off the heat and add seasonings. There are many seasonings here. You can put a little onion, garlic, salt, vinegar, a little sugar and a little white wine or high-alcohol according to your personal taste. The key is to stew slowly. I hope you can make soup that will make your family happy. It usually takes three hours. In order to make the soup delicious and not greasy, ribs need to be added with water to remove blood and some fat. That is to say, don't pour out the water for cooking the first ribs. The choice of utensils is best to choose a casserole with delicate texture. The soup in the casserole is better than that in other utensils. Three stews and four stews mean three stews, that is, it usually takes three hours to cook soup; Four stews. It takes four to six hours to stew the soup. ◇ Stewing for a long time is on the one hand, but also pay attention to the following five taboos: First, avoid adding cold water in the middle, because the heated meat shrinks when it is cold, protein is not easy to dissolve, and the soup loses its original flavor. Second, avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, thus making the soup darker, with insufficient concentration and unsightly appearance. Third, avoid adding too many seasonings such as onion, ginger and cooking wine, so as not to affect the original flavor of the soup itself. Avoid putting too much soy sauce too early, so as not to sour the soup and darken the color. Five bogey let the soup boil, lest the protein molecules in the meat violently move, making the soup turbid. ◇ Selection of soup materials If the body is hot, you should choose soup materials that are sweet and cool, such as mung beans, coix seeds, kelp, white gourd, lotus seeds, and other Chinese herbal medicines such as sword flowers and abrus cantonensis. If your body is too cold, you should choose some hot soup, such as ginseng. In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet antler, bird's nest and so on. ? Most northerners think that the soup should be seasoned, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as the cooking time is long enough, the delicious soup will naturally overflow. Should soup be drunk before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but patients with superficial gastritis should drink it after meals to avoid aggravating symptoms. Making soup is a science. The following is a detailed introduction to the matters that should be paid attention to when making soup. Look at the menu and introduce the method of making soup. It always says "Let the meat leave the water or fly". What do you mean? What are the advantages of doing so? When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.