If it's cold, you have to eat stew, hot 8 stews, learn to stew a pot, fragrant in winter

【Beef Brisket Stewed Radish】Ingredients: 1000 grams of beef brisket, 1 white radish, 2 hawthorns, appropriate amount of oil and salt, 1 green onion, 3 slices of ginger, 10 Sichuan peppercorns, 1 large ingredient, 2 bay leaves, 2 dried chilies, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1/3 tablespoon of sugar,

Steps:

1. Soak the brisket in clean water for 3 hours, change the water twice during the period, and soak the blood water. Then cut the brisket into evenly sized pieces, don't cut it too small, the brisket will shrink when cooked.

2. Add water to the pot, blanch the beef brisket under cold water, boil the water, skim off the floating foam, cook for 7-8 minutes, blanch the beef thoroughly, take out the beef brisket, put it in warm water to wash, remove the water and set aside.

3. Heat the oil in the pot, add the green onions, ginger slices, Sichuan peppercorns, spices, dried chili peppers and stir-fry until fragrant, then add the beef and stir-fry for 1-2 minutes.

4. Add hot water (add more water in an appropriate amount, to cover the beef, the brisket is boiled for a long time, and the radish should be added to stew in the later stage), and then add soy sauce, cooking wine, sugar, hawthorn.

5. Pour the brisket and soup into the casserole, bring to a boil over high heat, turn to medium heat and simmer for 20 minutes to remove the odor, cover the pot, and simmer over low heat for 70 minutes (without a casserole, it can be stewed directly in the pot).

6. During this period, scrape off the skin of the white radish and cut the radish into hob pieces.

7. When the time comes, add the radish, salt, (do not cover the pot, the bad smell of the radish will be emitted), stew the radish soft and glutinous into the flavor, the radish can be easily pierced with chopsticks, and the beef brisket stewed radish is ready.

【Pork ribs stewed beans】Ingredients: 750 grams of beans, 750 grams of pork ribs, 1 potato, appropriate amount of oil and salt, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of rock sugar, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 large ingredient,

Steps:

1. Peel and wash the potatoes, pinch off the ends of the beans, wash them, and break them into two sections by hand.

2. Chop the ribs into sections, cut the potatoes into hob pieces, put them in clean water and wash them, remove and drain the water.

2. Add water to the pot, blanch the ribs under cold water, bring to a boil, skim off the floating blood foam, cook for about 5 minutes, and remove the ribs to control the moisture.

3. Heat oil in the pot, add rock sugar to dissolve, boil the sugar, wait for the rock sugar to heat until the color turns brown, bubble small, add the ribs and stir-fry, and stir-fry the ribs to color.

4. Add green onions, ginger and garlic, dried chili peppers, and Sichuan peppercorns, stir-fry the fragrance, add an appropriate amount of hot water (to cover the ribs), cooking wine, add soy sauce to adjust the color, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

5. During the period, start another pot, add oil to heat, add beans and potatoes, stir-fry until the color of the beans turns dark green, pour the stewed pork ribs and soup into the beans, and add salt to taste. Simmer over medium heat until the beans and potatoes are cooked through.

【Northeast Sauerkraut Stewed Frozen Tofu】Ingredients required: 1 Northeast sauerkraut, 1 kg of pork belly, 1 handful of vermicelli (dry), 1 piece of frozen tofu, an appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, a few peppercorns, 1 large ingredient, 1 tablespoon of cooking wine,

Steps:

1. Dry vermicelli needs to be soaked in advance, put the dry vermicelli in warm water, the water should be submerged in the vermicelli, soak for 1-2 hours, and soak the vermicelli until there is no hard heart.

2. Peel off the sauerkraut leaves, make the thicker parts of the sauerkraut into thin slices with a blade, then cut the sauerkraut top knife into thin strips, put it in clean water and wash it once, take out the sauerkraut, and use your hands to clean the sauerkraut and set aside.

3. Add water to the pot, put the pork belly under cold water, after the water boils, skim off the floating foam, add cooking wine, green onions, ginger slices, peppercorns, and ingredients, boil over high heat, turn to low heat and simmer for half an hour, after the time is up, take out the pork belly and let it cool, use a colander to remove the green onion segments, ginger slices, peppercorns, and ingredients in the broth. Cut the pork belly into slices.

4. Heat oil in a pot, add shredded sauerkraut and stir-fry for 2-3 minutes.

5. Add the broth where the pork belly is boiled, then add salt, sliced pork belly, frozen tofu cubes, bring to a boil over high heat, turn to medium-low heat, and continue to simmer for 15-20 minutes.

6. Put in the soaked vermicelli, stew the vermicelli to become transparent, turn off the heat, and a pot of sauerkraut stewed frozen tofu is ready.

【Tofu Ball Casserole】Ingredients: 1 piece of tofu, 300 grams of pork, 1 tablespoon of sesame oil, 1 section of green onion, 3 slices of ginger, 1 teaspoon of white pepper, 1/2 tablespoon of cooking wine,

Steps:

1. Chop the pork into meat puree, to chop the pork delicately, the balls are formed, put the pork puree in a large bowl, add minced green onions, minced ginger, cooking wine, white pepper, add a little salt, a little water, stir in one direction, and become viscous.

2. Cut the tofu into large slices first, then cut the tofu into small pieces and set aside.

3. Bring water to a casserole, add minced ginger, add tofu cubes, and cook for 5-6 minutes.

4. Turn off the low heat, keep the soup slightly open, put the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth, catch it with your right hand and then put it into the soup pot (or use a spoon to dig out the shape of the meatballs), and so on, put all the meatballs into the pot.

5. When all the meatballs are put into the pot, turn on the high heat, boil the soup, skim off the foam, cook until the meatballs are all floating, add salt to taste, turn off the heat, add white pepper, sesame oil, chopped green onion, and stir well.

【Cabbage and tomato stew】Ingredients: 500 grams of beef, 2 tomatoes, 1\2 cabbage, 1 coriander, appropriate amount of salt, 1 green onion, 2 slices of ginger, a few peppercorns, 1 seasoning, 1 tablespoon of cooking wine, 1\2 teaspoons of white pepper,

Steps:

1. Prepare the required materials, soak the beef in clean water for 2 hours, change the water twice during the period, soak the blood water, and choose many beef parts suitable for beef stew, beef brisket, beef ribs, beef brisket, beef tenderloin, you can, because these parts have skin and tendons, and fat and thin, so the meat tastes good after stewing.

2. Cut the beef into evenly sized pieces, don't cut too small, the beef will shrink after cooking.

3. Add water to the pot, blanch the beef under cold water, boil and skim off the foam, blanch the beef and change color, remove it, and wash the blood foam with warm water

4. Add hot water to the rice cooker, add the blanched beef, then add green onions, ginger slices, peppercorns, spices, cooking wine, and cover the rice cooker lid. Beef stew in a rice cooker is simple, and the speed is also fast, and the stewed beef tastes more delicious, click on the stew function of the rice cooker, the time is timed for about 50 minutes, and the rice cooker starts to work to cook beef.

5. During the stew, remove the stems of the tomatoes, cut them into pieces, peel off the cabbage leaves, wash them, and tear them into pieces by hand

6. When the time is up, open the lid of the rice cooker, add the cabbage and tomatoes, and continue to cook for 15 minutes, without covering the lid, so that the cabbage leaves are green and not yellow.

7. When the time is up, add salt to taste, then add white pepper, stir well, and sprinkle with coriander segments.

【Homemade Yellow Braised Chicken】Ingredients: 2 chicken thighs, 500 grams of shiitake mushrooms, 2 sharp peppers, 100 grams of soybean paste, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 1 large ingredient, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of sugar,

Steps:

1. Prepare the required ingredients, wash the chicken thighs, cut the roots of the shiitake mushrooms, and wash them well.

2. Chop the chicken thighs into evenly sized pieces with a knife, don't cut the chicken too small, so as not to boil it in the end, this dish can be made with chicken wings or chicken thighs.

3. Add water to the pot, blanch the chicken pieces under cold water, after the water boils, skim off the foam, cook for 4-5 minutes, remove the chicken pieces, drain the water and set aside. Blanch the chicken nuggets, and put the chicken nuggets under cold water, so that the blood water of the chicken nuggets can be removed, and the chicken nuggets will not smell fishy.

4. Add water to a pot and bring to a boil, blanch the mushrooms, blanch the mushrooms until soft, remove the mushrooms and drain the water. Blanching shiitake mushrooms can remove the peculiar smell of shiitake mushrooms, make the taste of shiitake mushrooms more pure, and also remove impurities and sawdust from shiitake mushrooms.

5. Cut the shiitake mushrooms in half so that the shiitake mushrooms are easier to absorb the flavor, remove the stems and seeds of the peppers, and cut into slices.

6. Cut the green onion into sections, slice the ginger, crack the garlic, if the soybean paste is relatively dry, add a little water, stir well, and dilute the soybean paste, so that the soybean paste will not be muddy when it is fried.

7. Heat the pot with oil, add green onions, ginger and garlic, Sichuan pepper and dried chili peppers and stir-fry until fragrant, and then add soybean paste to stir-fry over low heat to make the sauce fragrant, and the soybean paste should be fried over low heat to make the sauce fragrant, and the taste is good

8. Add the chicken pieces and shiitake mushrooms and stir-fry evenly, pour in cooking wine and light soy sauce, and stir-fry evenly.

9. Add hot water, the amount of water is level with the chicken pieces, add sugar, bring to a boil over high heat, turn to low heat and cook for 20-30 minutes. When the time is up, add salt, turn on high heat to reduce the juice, when a little soup is left, add the sharp pepper pieces and stir-fry evenly, turn off the heat, and put it on a plate.

【Cabbage stewed tofu】Ingredients: half a cabbage, 1 piece of northern tofu, 1 handful of vermicelli, 1 tablespoon of shrimp skin, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 large ingredients, 1-2 tablespoons of soy sauce,

Steps:

1. Prepare the required materials, peel off the cabbage leaves, wash them, drain the water, wash the shrimp skin, and use the northern tofu, which is the old tofu, and the northern tofu is relatively hard, and it is not easy to break when stewing.

2. Slice the cabbage with a blade, and it is easier to absorb the flavor of the cabbage slices.

3. Cut the tofu in half, then cut it into 1 cm thick slices, soak the vermicelli in warm water, and soak the vermicelli until it becomes soft and hard.

4. Heat oil in a pot, add chopped green onions, minced ginger, and stir-fry until fragrant.

5. Add the cabbage and stir-fry, stir-fry the Chinese cabbage until it becomes slightly soft, the Chinese cabbage has a lot of moisture, and after stir-frying, remove a part of the water, it will be easier to absorb the flavor.

6. Pour in water, the amount of water is the same as that of cabbage, add tofu, then add shrimp skin, pour in soy sauce, bring to a boil over high heat, and simmer over medium-low heat for ten minutes.

7. Stew the cabbage until it is cooked, the tofu is flavored, and salt is added to taste.

8. Add the vermicelli, bring to a boil, cook until the vermicelli becomes transparent, turn off the heat, and serve on a plate.

【Bone stewed sauerkraut】Ingredients required: 1 Northeast sauerkraut, 1 and a half catties of pork backbone, 1 handful of vermicelli, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 1 large ingredient, a few peppercorns, 1 tablespoon of cooking wine,

Steps:

1. The vermicelli needs to be soaked in advance, put the vermicelli in warm water for 1-2 hours, soak the vermicelli until there is no hard heart, do not soak the vermicelli with boiling water, soak the vermicelli with boiling water, the vermicelli is easy to break, and the taste is not strong.

2. Soak the pork backbone in clean water for 1-2 hours, soak the blood of the spine out, peel off the sauerkraut leaves, and make thin slices with a blade for the thicker parts of the cabbage, then cut the sauerkraut into thin strips, put it in clean water and wash it again, take out the sauerkraut shreds, and use your hands to clean the water of the sauerkraut shreds and set aside. If the sauerkraut is sour, wash it twice to remove some of the sourness.

3. Add water to the pot, blanch the pork backbone under cold water, after the water boils, skim off the foam, boil for 5-6 minutes, remove the backbone, put it in warm water to wash off the blood foam, and drain the water. Blanching pork backbones can remove the fishy smell of the bones.

4. Heat oil in a pot, add sauerkraut and stir-fry for 2-3 minutes, add chopped green onions, ginger slices, Sichuan peppercorns, and stir-fry evenly.

5. Put in the blanched pork backbone, pour in hot water, the amount of water and the backbone can be equal, bring to a boil over high heat, turn to medium-low heat and cook for 40 minutes.

6. When the time is up, add the vermicelli, add salt to taste, continue to simmer for 10 minutes, make the vermicelli stew transparent, turn off the heat, put it out, and a pot of bone stewed sauerkraut is ready.