6 hot casserole dishes, looking gluttonous, eating the whole person is warm

Fat cow mushroom casserole

Ingredients

▼

Fat Beef  300g/Mushroom  300g/Sweet potato vermicelli (soaked in hot water until soft)  50g/Tomato  1 piece/Pepper 2-3 pieces /Shallot  2 sticks/Garlic sprouts  1 stick/Korean miso  1-2 tablespoons/Korean hot sauce  1-2 tablespoons/sesame oil  Appropriate amount/Oil  Appropriate amount/Salt  Appropriate amount/

Steps:

▼

1. Prepare the ingredients

2. Add a little vegetable oil to the casserole, pour the fat beef slices into the pan and fry (if there is no pink, you can remove it)

3. Add shallots, chili peppers and mushrooms with the remaining oil in the casserole, and when the mushrooms are soft, add the miso and hot sauce and stir-fry well

4. Then add the tomatoes and stir-fry evenly

5. Place the vermicelli and fatty beef slices on top of the mushrooms

6. Add a little water to the side of the casserole, cover the lid and bring the pot to a boil.

7. After the pot is boiling, turn all the ingredients evenly and cook for a while, then add salt to taste.

8. Remove from the pan and fry and add the garlic sprouts and sesame oil.

Spicy fish casserole

Ingredients

▼

1 grass carp  / 1 cucumber  / 4-5 millet spicy  / 5 pickled peppers  / chicken broth  appropriate amount / light soy sauce  8ml / dark soy sauce  1ml / bean paste  6g / corn starch  appropriate amount /

Steps:

▼

1. The grass carp is used here, and in the vegetable market, others are asked to clean it and cut it into two halves, separate the fish bones, clean and set aside

2. Cut the washed fish into pieces for later use, then wash the blood with water, and then marinate: add a little light soy sauce, salt, chicken powder, and mix well

3. Sprinkle with cornstarch

4. Mix well and starch, marinate for about 10 minutes

5. Wash the red pepper and cut the pickled pepper into cubes for later use

6. Wash the cucumber and scrape off the small thorns with the back of the knife, and cut the small pieces for later use

7. Ginger and garlic finely chopped

8. Fill the hot pan with oil, heat it for four or five minutes, pour in the grass carp pieces, stir and fry for about one minute

9. Fry until golden brown and remove the fried fish pieces. Drain the oil and set aside

10. Re-wash the pot and add oil, heat it, add green onions, ginger slices, minced garlic, Sichuan peppercorns, and stir-fry until fragrant

11. Pour in cucumbers, red peppers, pickled peppers, stir-fry well and stir-fry until fragrant

12. Add an appropriate amount of bean paste and stir well

13. Pour in an appropriate amount of water, add a little light soy sauce and dark soy sauce

14. Chicken broth mix, salt, stir-fry evenly

15. Pour in the freshly fried grass carp pieces, mix well, and bring to a boil over high heat until the fish meat is delicious

16. Add the pre-cut garlic sprouts to make it more fragrant

17. Finally, pour in an appropriate amount of water starch [water starch is water and starch and stir well] stir-fry evenly, and cook for a while until the ingredients are flavorful

18. Turn off the heat and remove the fish from the pot, put it in a casserole, cover it, and as for the heat, bring it to a boil over medium heat

Roast beef with chestnuts in a casserole

Raw material:

Chestnut, beef, dried chili, ginger, garlic, green pepper, star anise, Sichuan pepper, light soy sauce, soy sauce, cooking wine, white vinegar, white wine, casserole, sesame oil

Method:

1. Peel the chestnuts and cook them until they are almost cooked, and cut the beef into pieces about the size of the chestnuts. Cut the green pepper obliquely, cut the dried pepper into sections, slice the ginger, and pat the whole garlic with a knife to crack it;

2. Blanch the beef, put it in a pressure cooker, add star anise, ginger slices, a little dried chili pepper, a little cooking wine, 1 drop of white vinegar, add water, bring to a boil over high heat and turn to medium-low heat, about half an hour;

3. After pressing the beef, start another wok, put the oil, put the pepper and dried chili pepper into the pot immediately, low heat, and slowly fry the pepper as the oil temperature rises. Stir-fry the garlic in the pot, stir-fry the beef in the pot on high heat, put a little white wine, and stir-fry on high heat;

4. The aroma of the wine is overflowing, add the chestnuts to the pot, add soy sauce and light soy sauce and stir-fry evenly, pour the remaining soup from the stewed beef into the pot and boil and start to stew, the soup is almost received, put the green pepper into the pot, add salt and a little monosodium glutamate to taste;

5. Put the small casserole on the fire, pour a few drops of sesame oil, wait for the sesame oil to heat up, pour the prepared chestnut beef into the small casserole, cover the lid and simmer for 1 or 2 minutes.

Casserole farmhouse wheat

Ingredients: 450 grams  of green wheat grains, 50 grams  of salted pork grains in northern Jiangsu, 50 grams  of garlic sprouts, 20 grams  of red cabbage pepper grains, 50 grams  of shredded onions, 4 grams  of salt, 5 ml  of Maggi fresh, 4 grams  of monosodium glutamate, appropriate amount of salad oil

Method:

1. Soak the green wheat grains in water to remove the floating shells, then boil them in a pot of boiling water, take them out and drain them.

2. Heat the salad oil in the net pot, stir-fry the green wheat grains until fragrant, add salt, Maggi fresh and monosodium glutamate to stir-fry to taste, put it into a casserole that is hot and padd with onion shreds, pour the salted meat and red cabbage peppercorns fried in oil, and finally sprinkle the garlic sprouts into a vegetable.

Stewed bamboo shoots

This is a dish of local dried bamboo shoots in Dazhou stewed with preserved pig's trotters.

1. Soak the dried bamboo shoots first, take them out and cut them into knots, then put them in a pot of boiling water, and then take them out with boiling water and set aside. In addition, burn the skin of the pig's trotters, scrape and wash them and then cut them into small pieces.

2. Put the cured pig's trotters and bamboo shoots into a casserole, mix with an appropriate amount of water and add ginger slices and dried chili peppers, stew until the meat pieces are soft and cooked, put them in a bowl and sprinkle with chopped green onions, and it is ready.

Baked oyster mushrooms in a casserole

Ingredients: 500 grams of apricot abalone, 100 grams of meat slices.

Seasoning: Ingredient A (2 grams of salt, 5 grams of starch, half an egg), green garlic sprouts, 30 grams of green and red pepper pieces, Ingredient B (30 grams of roast sauce, 10 grams of Donggu Yipin fresh soy sauce, 5 grams of monosodium glutamate, chicken powder, sugar), 1 kg of salad oil (about 100 grams).

Make:

1. Plice oyster mushrooms cut into thick slices; The meat slices are good with A slurry.

2. Put oil in the clean pot, when the oil temperature is 60% oil, fry the oyster mushrooms until golden brown and remove them, put in the green and red pepper pieces and pour out the oil

3. Start another pot, add 5 grams of salad oil, stir-fry the meat slices, add the king oyster mushrooms, cook in Ingredient B, add green and red pepper pieces and green garlic sprouts, put them out of the pot and bake them in a boiled clay pot for 1 minute.

Guan Jian: When frying oyster mushrooms, you should control the oil temperature, so that the finished dish can be dry and fragrant.