When it's cold, it is recommended to eat more of these 4 casserole dishes, which are simple and easy to make, nourish and warm up, and help you survive the winter safely

1. Casserole crispy pork

The freshly fried small crispy meat is crispy on the outside and tender on the inside, but it becomes hard and unpalatable after it is not eaten at one time, so we might as well use it with some green vegetables that we like to eat, stew a pot of hot casserole crispy meat, the small crispy meat is slowly simmered over low heat to absorb enough soup, a mouthful of crispy meat and a mouthful of soup, which is delicious for rice.

1. First of all, teach you how to fry crispy meat, and if you know how to do it, please skip this step and continue to look down. Prepare a piece of pork belly and cut it into thick slices of about 0.5 cm, then add salt, monosodium glutamate, thirteen spices, light soy sauce, oyster sauce, dark soy sauce, grasp and mix evenly to marinate into flavor.

Then add sweet potato starch, flour, an egg, a little food and water to the basin, make a batter, pour the marinated meat slices into the batter and mix well.

2. Heat the oil in the pot, the oil temperature is 5 hot, fry the meat slices until golden brown and crispy, remove the oil and set aside.

3. Put a little base oil in the casserole, add the green onion and ginger to stir-fry after the oil is hot, then add an appropriate amount of water, then add a little salt, monosodium glutamate, pepper to taste, a little dark soy sauce to adjust the color, boil the crispy meat and cabbage into the pot after boiling, and then cover the pot and simmer over low heat for 10 minutes.

4. When the time is up, open the lid of the pot, pour a few drops of sesame oil, and sprinkle a handful of minced green onions and garlic, and then serve on the table.

2. Casserole tofu pot

As the old saying goes, "a thousand rolls of tofu and ten thousand rolls of fish," which means: tofu and fish, the longer the time to simmer over low heat, the better, especially tofu, which is most suitable for slow simmering in a casserole for a long time, because the longer the tofu is stewed, the looser the protein structure in it, so that the absorbed soup is enough, and the taste is naturally delicious.

1. Prepare a few pieces of tofu cut into thick slices of about 1 cm, take a piece of pork belly and chop it into meat filling, add salt, monosodium glutamate, chicken essence, light soy sauce, oyster sauce, starch and mix well, and finally drizzle a few drops of sesame oil to enhance the flavor.

2. Put oil in the wok to moisten the pan, put the cut tofu into the pan, fry it over low heat until golden brown, then turn it over and fry the other side, fry both sides until golden brown and put it in the casserole.

3. Put a little base oil in the wok, add the green onion, ginger and garlic on low heat until fragrant, pour in the adjusted meat filling after the fragrance is stir-fried, and fry until the meat filling is ripe and the color is white.

4. Put the fried minced meat on the tofu, add a bowl of water, then add a little salt, chicken essence and pepper to taste, boil over high heat, cover the pot and turn to medium-low heat and simmer for 10 minutes to make the tofu fully absorb the soup, and finally pour it on the table and sprinkle a handful of chopped shallots to garnish.

3. Casserole sauerkraut and mutton pot

The weather is cold in winter, it is a good time to eat mutton, the meat of mutton is delicate, rich in protein and vitamins, often eat some has the effect of warming the stomach and keeping out the cold.

1. Prepare a bag of Northeast sauerkraut, soak it in water and rinse it several times to wash off the excess salt, soak the crystal vermicelli in water in advance to soften it for later use, and buy ready-made fat sheep rolls directly for mutton.

2. Put a little bottom oil in the casserole, it is best to use lard, the taste will be more fragrant, heat the oil and put the sauerkraut into the pot to fry the water, then add an appropriate amount of water, and boil over high heat.

3. Sauerkraut stew for a while, then put the mutton slices and crystal vermicelli into the pot, then add a little salt, MSG to taste, simmer over low heat for 5 minutes, and finally sprinkle a handful of chopped coriander before serving.

4. Bake taro in a casserole

1. Wash and peel the taro and cut it into thick slices of about 1 cm, try not to be too thin or it will be easy to break, then prepare a small piece of pork belly and cut it into thin slices, take an onion and divide it into two from the middle, and then cut it into thin strips.

2. Put a spoonful of oyster sauce, a spoonful of light soy sauce, a little cooking wine, a little sugar, a little dark soy sauce in a bowl, and then add a spoonful of water and stir well with chopsticks for later use.

3. Put a little base oil in the pot, put in the pork belly slices and stir until fragrant, turn off the heat, pour the shredded onion into the pot and mix well, and then put the taro neatly into the casserole, try to relax and scatter it as much as possible, so as to facilitate ripening and flavoring.

4. Pour the seasoned sauce on the taro, then bring to a boil over high heat, cover the pot and turn to medium-low heat and cook for 10 minutes.