Casserole dishes are rich in ingredients and nutrients, and are loved by many people. In Lao Zhao's impression, northerners eat more casserole, especially in winter. After eating the steaming casserole, they felt all comfortable. According to Lao Zhao, Xinjiang casserole in the south of Shanxi is very famous. I remember going to eat by bike a few years ago. Moreover, there are many kinds of casseroles in the north, such as Sanxian Casserole, Rib Casserole, Maruko Casserole, Sauerkraut Casserole, Ma Lian Casserole, Vegetarian Casserole, Casserole Braised Dishes and so on, each of which has its own flavor and characteristics.

As for how to make a good casserole, it depends on your taste. It is very simple that it is delicious to make what you like. Lao Zhao likes vegetarian casserole. After all, people's digestive function declines in middle age, so Lao Zhao's favorite is meatball casserole.

Let's share the simple method of meatball casserole with you. It's simple and not troublesome, and it's delicious to eat in your mouth.

Step 1: Prepare the main materials needed, including: Chinese cabbage, tofu, onion, ginger, garlic, kelp, mushrooms, fungus, vermicelli, tofu skin, and of course meatballs. You can add many ingredients according to your personal preference. Lao Zhao likes these materials. The materials are ready, you should tidy them up, cut tofu into pieces, cut Chinese cabbage into pieces, soak the vermicelli kelp and fungus in hot water, wash and tear the mushrooms into strips, and onion and ginger.

Step 2: Prepare a clean casserole and spread the cut cabbage on the bottom. It will be evenly distributed.

Step 3: Then put the tofu on the cabbage.

Step 4: Add mushrooms, bean curd skin and fungus in turn, and put vermicelli on top, which makes the bottom easy to paste.

Step 5: Finally, put the meatballs on it, thus forming a simple meatball casserole.

Step 6: Add salted salt, spiced powder, soy sauce and soy sauce, and then add the sparerib soup to the casserole. I like the smell. Of course, some people add broth, which is boiled meat soup. The older generation likes to add broth to see their own taste. Sprinkle onion, ginger and garlic, heat over high heat, add water and boil for ten minutes. During the heating process, observe the amount of soup in the casserole and add it at any time.

Step 7: The dishes in the casserole are ready. At this time, sprinkle some shredded onion and garlic on it, add a tablespoon of Chili noodles and cook with hot oil. A few simple steps, a steaming, fragrant meatball casserole is ready.

The casserole is ready, and the rest is eaten. A delicious casserole with hard-faced steamed bread, cake and twist is a good choice. Of course, two glasses of wine will be the icing on the cake, don't you think?

The above is the daily practice of meatball casserole introduced by Lao Zhao. Please forgive me if there are any omissions! Thank you!

Casserole is an early kitchenware, which evolved from a Neolithic pottery. It has good air permeability and heat transfer performance. This soup is very mellow and delicious. It releases delicious food to a greater extent.

I think there are three best casseroles.

First of all, I recommend casserole and cabbage stewed tofu. The most important secret of this casserole is broth.

200 grams of tofu and 200 grams of cabbage. Tofu must be tender tofu, very delicious, smooth and refreshing. The method is simple. Tofu and cabbage are cut into dominoes. Pour an appropriate amount of broth into the pot (the practice of broth is introduced in detail before, and friends who like it can see my previous question and answer), first add cabbage, and then add tofu blocks. Add chopped green onion, it's fresh and refined. Then cover and stew for 15 minutes.

Recommend the second favorite sauerkraut casserole. The meat in this casserole must use white meat. Boil with water in advance and cut into thin slices. It is recommended not to put any seasoning. To keep the pork fresh and fragrant, use soaked mushrooms and dried shrimps to make it taste fresher.

Spread a layer of sauerkraut on the bottom of the casserole, then add a small amount of mushrooms, vermicelli and shrimp, then add white meat, and add salt and sugar before taking out. Sprinkle with white pepper.

Recommend the third casserole stewed ribs. Very delicious, since eating this casserole. If you can't stop eating delicious food, you often cook by yourself. The ribs are carefully selected, and the yam and carrot are washed and cut into pieces. Cut the onion and ginger into sections, wash the pork chops and put them in the pot. Add pepper, fennel, cinnamon and geranium. Adding a little vinegar to onions and ginger can help the absorption of calcium. Skim off the fat and boil.

Then put the cooked ribs and soup into a casserole, and add onions, ginger, garlic, carrots and yam. Add the right amount of salt and a little taste. Add proper amount of peanut oil, bring to a boil over high fire and turn to low heat 15 minutes, then wait for carrots and yam to stew. Sprinkle a little pepper.

Hello, everyone, I am a pear that focuses on eating and studying dietotherapy.

Casseroles can make a lot of delicious food, and you can make the same taste or even better at home without going out to eat!

Casserole braised chicken ingredients:

1 broiler, 8 mushrooms, 1 potato, 2 green and red peppers, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of sugar, appropriate amount of salt and appropriate amount of ginger.

Exercise:

1. Wash the broiler chicken, chop it into small pieces, wash it until there is no blood, and add cooking wine, salt, sugar, soy sauce and soy sauce for pickling;

2. Cut potatoes and peppers, and cut mushrooms for later use;

3. Put oil in the pot and stir-fry the potato pieces slightly;

4. Marinated chicken pieces, put a spoonful of raw flour and stir evenly;

5. Stir-fry ginger slices in the pot, and stir-fry chicken pieces in the pot;

6. Put the fried chicken pieces into the casserole, and put the incense pot into the casserole together with the water in the incense pot;

7. After stewing for a few minutes, add potatoes and peppers, and add the prepared sauce to stew.

Seasoning sauce: 5 tablespoons soy sauce, 3 tablespoons soy sauce, 3 tablespoons cooking wine, 2 tablespoons oil consumption, 2 tablespoons vinegar 1 spoon soup, and a little salt.

Casserole tofu ingredients:

5 pieces of Chinese cabbage, 3 pieces of ginger, tofu 1 piece, vermicelli 1 piece, and appropriate amount of dried seaweed.

Exercise:

1, cut tofu into pieces and put it in a casserole;

2. Wash the dried seaweed, cut the onion into sections, slice the ginger, add appropriate amount of salt and water, and simmer for 10 minute;

3. After boiling, add the soaked vermicelli and continue to stew for 5 minutes, then stew the cabbage leaves for 3 minutes, and add white pepper to taste.

Casserole porridge ingredients:

Prawn 8~ 10, carrot 1, half a bowl of green beans, 4 mushrooms, a little onion, a little diced ginger, half a bowl of rice, a teaspoon of salt and a little pepper.

Exercise:

1, diced carrots, sliced mushrooms, washed rice, soaked in clear water for 20 minutes, and removed the tail tendons of shrimps with toothpicks;

2. Separate the head and tail of the shrimp, cut the tail with scissors and flatten it with a knife;

3. After the casserole is heated to oil, pour in the onion and shrimp head and stir fry twice, and the shrimp will change color.

4. Add hot water to boil, then pour in rice and cook on low heat for about 20 minutes;

5. Add Jiang Mo, mushrooms, green beans, diced carrots and prawns, cook for another 5 minutes, then open the lid and season with a spoonful of salt and pepper.

In everyone's opinion, casserole is probably a common kitchen appliance! Zhou Jun grew up eating casserole, whether it's a bowl of warm casserole porridge or a plate of casserole beef offal ... it's always a good memory on the taste buds.

Especially in winter, casserole is a fire in snowy days. It's cold. A pot of hot soup will warm you up.

The hot soup is soaked in the tasty topping, and the dense vermicelli is covered with chewy dried silk, and the hot air rises and the soup rolls, which makes people feel warm.

How to make a casserole delicious?

First of all, casserole porridge, seafood porridge, shrimp and crab are full of flavor. If you want to cook delicious, the porridge bottom should be very rich! Pig bones, old hens, etc. Boil for 8 hours, then add fresh shrimp and crab, horseshoe, winter vegetables and other necessary ingredients to cook a delicious pot bottom.

Porridge is cooked in a casserole and tastes delicious when it is thick. Another innovative way is to put frogs and eels together, and then cook porridge with wild mushrooms, which increases the flavor of porridge and makes people shout delicious.

In Hubei, we especially like to use casserole to make beef offal, Chinese cabbage, with thousands of pieces as the bottom, then scoop a spoonful of radish broth, then scoop a spoonful of beef offal, and finally give a spoonful of beef soup, and a beef offal pot is completed. Sand bowls are piled up and heated on the stove, and the room is full of incense.

Beef brisket is soft and rotten, but it is not salty or spicy, and it is very sweet. Finally, use a pot of soup powder, which is a bowl of beef powder that absorbs the essence.

You can also try making casserole chicken. Fried chicken is very delicious. Bean sprouts and wax gourd are put in the bottom casserole and cooked for a long time. Wax gourd is also soft. Eating too much meat is boring.

All casseroles can be served with the following side dishes. Take a bowl of Regan Noodles to keep warm all winter!

I want to eat a clear soup casserole. The soup base is said to be made of cow bones. Boil in casserole, boil in soup base. When the hot air comes out, you can rinse the soup in the pot with kidney flowers, blinds, lettuce and quail eggs. Everything is good.

After rinsing, it is also super pickled food, and the sauce is slightly spicy.

For southerners, casserole is a necessary warm pot in winter. The so-called warm pot means that the food has high heat preservation performance after burning in casserole or stew pot, and the taste is completely unaffected when eating. The food in the casserole sizzled and steaming, and I felt hot and steaming in an instant, and my whole body was warm, but I didn't feel cold all winter. Every family eats casserole to warm their bodies and stomachs ~ and usually, one serving.

How to make a good casserole? My experience is that the ingredients are varied, delicious, non-greasy and particularly comfortable to eat.

There are many ingredients for casserole, but the ribs made into casserole after this treatment will make you particularly like it. They taste delicious and the meat is crisp. Rich ingredients bring a good appetite. Fried quail eggs, delicious mushrooms, mushrooms, and glutinous taro are fragrant when they are opened, and hungry when they smell. A pot in winter will make you feel refreshed. From then on, you don't want to go to the restaurant, so you just cook it at home ~

Materials:

500 grams of ribs

Quail eggs 10

2 taro.

8 mushrooms

Three mushrooms

A little garlic

A little leek

Exercise:

Peel taro and cut into pieces.

Wash mushrooms and cut into pieces.

Garlic peeling

Soak dried mushrooms in clear water.

Wash the ribs and season with salt and soy sauce.

Boiled quail eggs.

Put oil in the pan and stir-fry the taro pieces until fragrant.

Then fry the quail eggs in the oil pan.

Stir-fry the ribs in a pot.

Put the fried ribs in a casserole.

Add fried taro pieces, quail eggs and garlic in turn.

Finally, add mushrooms and shiitake mushrooms and simmer with hot water until cooked.

Add some salt when eating.

Seeing this topic made me particularly confused. How to make a casserole? First of all, I want to tell you that the casserole is not delicious, because it is a kitchenware and can't be eaten.

Okay, I'm just kidding. I don't know what kind of casserole you want to make. Eat Lao Han and share with you the practice of casserole dishes.

Three fresh casserole ingredients: shrimp, 3 fish balls, 5 crab legs, 2 soaked skins, winter bamboo shoots, meatballs, Chinese cabbage vermicelli, oil tofu, mushrooms, quail eggs, 2 vegetables and a little.

Add lard to the casserole, thick soup (that is, bone soup mixed with chicken soup), monosodium glutamate, chicken powder and salt. Finally, add the above ingredients and cook for about 5 minutes.

Vegetables must be put last.

Casserole Fish Head Stewed Tofu Caishi

Grass fish head tofu 200g white radish slices 6 Flammulina velutipes with a little Lycium barbarum 10 red dates 5g pure milk 30g coriander with a little.

working methods

Split the fish head in the middle and fry it in oil (to set the shape, it won't rot when stewing).

Put the fried fish head in a casserole, add water, add chicken essence and monosodium glutamate, bring it to a boil over high fire, then add radish slices and tofu blocks, cover it, wait for about five or six minutes, add pure milk medlar and red dates, finally add salt to taste, and finally sprinkle some coriander. The casserole, fish head and tofu soup made in this way is particularly strong, delicious and more nutritious.

skill

The salt in the stew must be put at the end, otherwise it will affect the umami taste and reduce the content of protein.

How to make a good casserole? Like dining and want to own a shop of your own?

Don't worry if you want to join the catering industry. Hao Xiangyu is a professional food industry consultant and is willing to walk with you all the way.

Let you start a business easily and get twice the result with half the effort! Casserole is a kind of cooker. Traditional casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. Fired at high temperature, it has the characteristics of air permeability, adsorption, uniform heat transfer and slow heat dissipation. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.

Casseroles can make a lot of delicious food. Today, I will introduce you to the delicious food that several casseroles can make.

Shredded chicken casserole potato powder

Prepare the required materials first: half a chicken, potato flour, soybean sprouts, kelp, onion, ginger, star anise, cinnamon, salt, Chili noodles and peanuts.

Make chicken soup in casserole (1)

1. Wash half a chicken, put it in a casserole, add water, onion, ginger, star anise and cinnamon without chicken, and bring to a boil over high fire.

2. Then turn to medium heat and cook until a chopstick can easily insert the chicken, and then turn off the heat (about half an hour).

3. Take out the onion, ginger, star anise, cinnamon and chicken, use chicken soup, boneless and tear the chicken into small pieces, and wash the kelp and bean sprouts.

(2) Boiled potato flour

1. Soak potato flour in cold water half an hour in advance.

2. Then put it in boiling water and cook until it is transparent.

3. Take it out and put it in cold water for cooling.

3) casserole potato powder with shredded chicken.

1. Add kelp and bean sprouts to the chicken soup, bring to a boil with high fire, and cook for 3-5 minutes on medium fire to make the bean sprouts and kelp cooked.

2. Add shredded chicken and boil.

3. Add the soft and cool potato flour and boil it again. Finally, add salt and stir well.

(4) homemade Chili oil

1. Peanut oil, low heat, add chopped peanuts and saute (add more oil).

2. Add Chili noodles and stir fry, always using low heat.

3. Stir-fry until the Chili noodles are deep red, add salt and mix well.

Low fat casserole fish head

Ingredients: one Flammulina velutipes in Taitung, one fish head, two flat fish, three mushrooms, two garlic, broth 1500cc, half a cabbage, two tablespoons of fungus, rice wine, salt, sand tea sauce, sliced meat, hot pot, tofu, Flammulina velutipes, vinegar, soy sauce and white pepper.

1 Soak the lily, flat fish and mushrooms in Taitung until soft, and pat the garlic flat.

The ingredients are ready.

3. Slice the flat fish, mushrooms and garlic, put them in the pot to make them fragrant, and then pour rice wine, vinegar and soy sauce along the pot to suffocate the pot.

4. Pour the broth, fish head and cabbage, simmer the soup with low fire, add sauce to taste, add Taitung Flammulina velutipes, Auricularia auricula, tofu, chafing dish, sliced meat and Flammulina velutipes, boil again, turn off the fire and add sand tea sauce and white pepper to serve.

Seafood Xie casserole porridge

It's cold, so it's best to make a hot crab pot porridge to warm your stomach. This pot of crab porridge is full of fresh fragrance. At the bottom of the porridge, not only crabs are added for boiling, but also fresh shrimps, cuttlefish and scallops are added to boil all delicious seafood in the porridge. The porridge is sweet with a strong crab flavor and soft taste.

Prepare the ingredients first: 2 cups of white rice, 2 crabs, 300g of fresh shrimp, cuttlefish 150g, 6 diced scallops with chopped green onion and celery, 2 cloves of minced garlic, 2 slices of shredded ginger, 500ml of clear soup, 0/500ml of water 1 teaspoon of salt and a little white pepper.

Exercise:

1 reference materials.

Wash the white rice. Wash the shrimp, remove the shell, remove the intestinal mud, and keep the shrimp head and shell.

Wash the crab, remove the lid, and remove the cheeks and abdomen. Soak scallops until soft, and then tear them into filaments. Slice cuttlefish for use.

4 Heat 1 teaspoon oil pan, add minced garlic and stir-fry until fragrant, add shrimp heads and shells and stir-fry for about 2 minutes.

5 Then pour in material 2, add a little salt and simmer for 8 minutes, and separate the shrimp shells with a sieve.

6 Add white rice and dried Beth to the soup.

7 Cover the lid, boil it first, and then simmer for about 45 minutes until it thickens. If the soup base is too dry, you can add a bowl of water.

Then add crab, shrimp and cuttlefish to the porridge and simmer for about 8 minutes.

Add shredded ginger, chopped green onion, celery and seasoning.

Haoxiangyu professional food industry consultation and guidance, pay attention to adding comments, answer private letters, welcome to make progress on the road of food! How to make a good casserole? Hello, I'm Xiaodong, and my answer is:

Autumn and winter come, the weather is getting colder and colder, and the ingredients in summer are no longer suitable for winter. Compared with the cold in winter, people need warm things to drive away the cold and warm their bodies and minds. For us, casserole is actually our best choice in winter. The dishes made by casserole are nutritious, healthy and delicious.

Casserole is a kind of ceramic product, which is fired at high temperature. It has the characteristics of ventilation, adsorption, uniform heat transfer and slow heat dissipation. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head, casserole noodles and so on.

Xiaodong used to work in other places and likes to eat a bowl of casserole noodles in winter. After eating noodles, he was warm and comfortable. Every time I recall it, my mouth is watering. Today, I will share with you a recipe of home-made casserole noodles, which is delicious and nutritious. Favorite friends can make them for their families at home.

-Casserole noodles-Simple, nutritious, delicious, home-cooked, warm and nourishing. Ingredients: noodles, onions, mushrooms, ginger, garlic moss, pork belly, soy sauce, salt, oyster sauce, monosodium glutamate and sugar.

-How to make it-

Step 1: Treat raw materials.

Let's clean the prepared shallots, mushrooms, ginger and garlic bolts first, then cut the shallots into cubes, then cut some ginger, shred the ginger and chop it into powder. Remove the roots of mushrooms and cut into pieces, and cut garlic moss into sections.

Step 2: Deal with pork belly.

We will clean the prepared pork belly, then peel the pork belly, cut it into pieces and cut it into small strips.

Step 3: stir-fry the ingredients

Pour a small amount of oil into the pot. When the oil is hot, add minced meat and stir fry. Add onion and ginger and stir fry until they turn white. Add mushrooms and stir fry. Then add a proper amount of soy sauce and a small amount of soy sauce, add water, adjust the taste, and add a little oyster sauce, a little salt, a little monosodium glutamate and a little sugar.

Step 4: casserole stew.

Then pour the soup into the casserole and boil it. Then add noodles and cook the noodles for about three minutes. Then add chopped garlic moss and continue to cook for half a minute, sprinkle some chopped green onion on it.

Ok, this casserole shredded pork noodles is ready today. The method is simple and homely, especially in cold weather. A pot of casserole noodles is really a pleasure.

-"You Ask Me and Answer" on casserole noodles-1. What noodles should I choose for casserole noodles?

A: Generally, we make casserole noodles with rich soup and good taste, so when we choose noodles, we usually choose handmade noodles or handmade noodles made at home. The soup made from such noodles will be rich, and ordinary dried noodles can't make such a taste.

2. How to add casserole noodles with dishes?

A: When making casserole noodles, side dishes can be added according to personal hobbies. Xiaodong generally chooses shredded mushrooms. Friends who don't like meat can use vegetables, such as carrots and vegetables. In fact, casserole noodles can be added with any ingredients.

3. Can the casserole noodles be stewed directly in the casserole?

A: Actually, you can fry the ingredients directly in the casserole, and then add water to stew them. It tastes good, too. If you have many family members, you can also use an ordinary wok to stir-fry dishes, but it's better without casserole.

Tip: 1. Make casserole noodles with less salt.

2. Don't cook noodles for too long.

3. You can add your favorite vegetables before cooking.

Suitable for winter children to eat at noon, learn this casserole, don't say it's too late.

Winter in the north is very cold, and the noon time is very short, so people usually buy ready-made meals. However, if the family with children at school has time, it is best to make a hot soup for the children, which is the best choice. Don't say it's too late to learn this casserole. It's a classic casserole for children at noon in winter. Casserole meatball tofu is a classic vegetarian casserole, with vegetarian meatballs, tofu, spinach and vermicelli as the main raw materials. It is also an Aauto fast food that can be eaten in 5 minutes. In the cold winter, children eat a hot casserole at noon, and the whole afternoon is full of positive energy.

Tofu with casserole balls (2-3 portions)

Ingredients: lactone tofu 1 box, about 150g, carotene balls 150g.

Ingredients: spinach100g, dried vermicelli 50g, onion 5g or onion 3g, ginger 3g.

Seasoning: 3g salt, 3g sugar, 1g monosodium glutamate or chicken powder (optional), 5g sesame oil.

Production process:

1. Before going to work in the morning, take the carotene balls in the refrigerator to the freezer to thaw in advance.

2. soak the vermicelli in cold water in advance in the morning. If you have time at noon, soak in warm water for 20 minutes.

3. Prepare a box of lactone tofu at night, 150g or so.

4. When you get home at noon, pour water or clear soup into the casserole, about two thirds of the casserole, add chopped green onion, ginger slices, 3 grams of salt, 3 grams of sugar, monosodium glutamate or 1 gram of chicken powder (optional), and wash spinach when boiling water. Spinach in winter is tender, so you don't need to cut it.

5. Cut the lactone tofu directly into pieces 1 cm square, put it in a casserole and stew it over medium heat.

6. Add carotene balls and vermicelli to the pot and stew for about 2 minutes.

7. Then add spinach.

8. Cease fire after boiling again.

9, pour 5 grams of sesame oil, sprinkle with shallots to smell, this casserole meatball tofu is completed.

10, dish features: bright color, elegant fragrance, salty taste and faster nutrition.

How to make a good casserole?

How can you eat casserole? The subject should refer to casserole. Casserole cooking has always existed, which can be traced back to the pottery and crock used by our ancestors. These supplies are the ancestors of casserole dishes. Up to now, kitchen utensils are also varied, such as stainless steel, aluminum, cast iron, wrought iron and so on, but many people still have a soft spot for casserole.

Take Chaoshan area as an example. In their land, it seems a bit humiliating not to have a pot of seafood casserole porridge. The food stalls are very lively. The stall owner filled the table with dozens of kinds of seafood, and the diners pointed to the bowl full of seafood. The stall owner immediately wrote down the variety. Both sides didn't speak, and they had already reached a tacit understanding.

Porridge should be boiled in advance, soaked in rice, and then poured into the boiling pot and stirred constantly to prevent it from sticking to the pot. Stir until the rice grains are no longer clear and the porridge water thickens, that is, it is cooked, and let it stand for use.

Diners order seafood, and the stall owner ladles the porridge into a casserole, brings it to a boil, adds seafood to cook for a few minutes, adds salt to taste, and serves it. Choose ginger, chopped green onion and pepper.

Beef brisket radish pot

Beef brisket used to be a "rotten and cheap" thing. After constant research and innovation by chefs, it is now more expensive than beef. The usage is not complicated. First prepare ginger and onion cooking wine, wash radish, and cut hob meat with skin. This is not laziness, but the radish skin is crisp, and throwing it away is simply a treasure.

There must also be a handful of soybeans, soy sauce, sugar, pepper, salt, spice bags and chicken essence.

First, cut the beef brisket into palm-sized pieces, put it in a pot with cold water, and add cooking wine, ginger and onion to blanch it.

Then put the sirloin into a pressure cooker, add a proper amount of water, add soybeans (mainly to remove the fishy smell, and of course taste good), spice bags and seasonings, cover and boil, and press for 7-8 minutes.

Put the radish in the bottom of the casserole, spread it out, add the beef brisket and soybeans, pour in the original soup, sprinkle some pepper and chopped green onion parsley, light the stove on the table, put it in the casserole and eat it while it is hot.

After a few minutes, turn up the radish at the bottom. It is sweet and crisp, which is very useful. If you don't have a good mouth, wait 18 minutes, and the radish will be soft and waxy, absorb the essence of beef brisket, and eat it in your mouth, which is another world.

Sparerib pot

It's simple. Before cooking, soak the ribs for about 1 hour to remove blood.

Put the pot in cold water and add a three-piece set to remove the fishy smell.

Heat the casserole directly, pour in cooking oil, stir-fry ginger slices, stir-fry ribs, and add cooking wine to further remove fishy smell.

After frying for a few minutes, pour in boiling water, never add water. When the casserole suddenly cooled down, the wok cracked and was seriously scrapped. When the water in the pot boils again, cover the pot and turn the heat down.

Turn around and prepare your favorite food-yam, potato, taro, pumpkin, wax gourd, tomato, etc. Slice and cut into pieces at will, then put into the pot and add seasonings: soy sauce, salt, sugar, shrimp, pepper, etc. In principle, whoever cooks will flavor according to his own taste. If anyone doesn't work and hates your cooking, let him play in the next meal, and we will be at leisure, and let others know that kitchen workers are hard and sometimes thankless.

Casserole rice

We order clay pot rice here. Son means son. This rice doesn't mean adding a son to the pot, but a small casserole, which measures just one person.

Soak the rice in advance, pour it into the pot and add some water to boil.

Prepare ribs, braised pork with plum vegetables, chicken nuggets, bacon, beef, lean meat, green peppers, corn, green beans, etc. , but also respect the principle, according to their own tastes.

The rice on this side of the box is almost ready. When you see bubbles coming out of the pot, it is rice washing water. Open the lid and add the ingredients. Put the lid on and turn the heat down. /kloc-Enjoy in 0/5 minutes. If you like rice crust, bake it for another 5 minutes.

Aso fish head

The so-called uncooked pot is to put the fish head directly in the casserole and burn it. It's the sound that comes out. This is Cantonese, but it's actually a hissing sound.

Choose a big fish head, clean it, chop it into several large pieces, pour cooking oil into the pot, and add onion, ginger slices and onion segments. These ingredients should be big.

After frying, put the fish head on it, add seasoning (the seasoning is the same as above, adjust according to your own taste), then cover it and pour cooking wine along the side of the pot. Stew for about 5 minutes, then pour in cooking wine and cook for 3 minutes, sprinkle with celery leaves, chopped green onion, coriander and cooked sesame seeds.

Braised eel slices in casserole

The casserole is just a prop, acting as a covered plate. When cooking, use two stoves, one is to heat the casserole with low fire, and the other is to fry eel fillets.

Add salt, sugar, soy sauce, corn starch, oyster sauce and chicken essence to the bowl, pour in a little water and stir well to make the sauce.

Add cooking oil to the wok, add ginger slices and stir-fry until fragrant, add eel slices and stir-fry a few times, pour cooking wine, add leek and sauce and stir-fry, immediately put them into the casserole, cover them and serve immediately. At this time, diners can still hear the hiss and think it's fried in a casserole. What they don't know is how to stir-fry in a casserole.

Mastering the principle that casserole dishes can't be added with water, you can make many dishes with casserole dishes. For example, pork belly stewed with Chinese cabbage vermicelli, chicken stewed with mushrooms, all kinds of mushrooms stewed together, and even can be used to make hot pot, maocai. It's winter now, and going to the kitchen smells terrible. I like casserole dishes, which are cooked in turn according to the degree of easy cooking, and served in one pot, saving time, effort and worry.