How to make casserole stew in casserole snack bar?

If the casserole stew wants to taste, it needs the right time, the right place and the right people. Why do you say that? First of all, if you want to make the stew delicious, the cooker is very important, which is the first condition. Casserole can make the ingredients evenly heated in the pot and make the food more delicious, especially the stew, which is incomparable to other utensils. When I was a child in the countryside, every time there was a red and white incident, the cauldron dishes I ate were particularly delicious. I don't know why. Later, I finally realized that the smell of firewood and pot-stewed dishes is something that gas and fire at home can never stew. It's like a kebab after a barbecue. Although I only put a little salt and cumin powder, I can't make it at home. This is the difference. So this is the key factor in the delicious stew. Of course, it is impossible to use firewood at home. Casserole is more delicious than iron pot, and the stewed ingredients are more delicious.

You can also cook delicious casserole stew at home, which is simple and convenient, and there are many kinds of dishes.

Let me share my cooking method of casserole stew, hoping to help everyone!

Prepare the materials

There are many combinations of dishes in casserole stew, and you can change them into your favorite dishes.

Break off the leaves of Chinese cabbage, wash them, put them at the bottom of the casserole and spread them.

Wash kelp and shiitake mushrooms, drain and put them in casserole.

Soak Auricularia auricula in warm water, and put it in a casserole.

Dice tofu, peel potatoes and put them in casserole.

Fried meatballs, bean curd skin, dried bean curd, etc. can also be added.

Put a proper amount of oil in the pot. When the oil is hot, add ginger slices, onion slices and bean paste, stir-fry red oil, stir-fry fragrance, turn off the heat and pour into the casserole.

stew

Pour the right amount of warm water into the casserole, and the water won't taste the food.

Add some soy sauce, soy sauce, vinegar, chicken essence and salt.

Cover the pot when the water boils, and simmer 15 minutes.

The delicious stew is ready.

If you encounter any problems or different practices in the production process, please leave a message in the comment area for discussion!

Casserole stew is relatively simple and there are no technical requirements. According to personal taste, it can be made light or spicy. I'm from Sichuan, and I prefer spicy food.

Let me talk about how to make spicy food first. First prepare the ingredients, tofu, lotus root, bean skin, Pixian bean paste, a handful of dried peppers, a spoonful of pepper oil, kelp silk or kelp knots, bean curd, sesame paste and hot pot powder. First, add a little peanut oil to the wok. When the wok is hot, add ginger, garlic and dried chili. Then, add bean paste and stir-fry until it changes color. Add dried Zanthoxylum bungeanum, water and soup. Bring the fire to a boil and add a little lard. Pour the cooked soup into the casserole. Put all the cut materials into the pot, and put the cooking-resistant vegetables first. Finally, add a little pepper oil and salt chicken essence, sesame sauce and bean curd and mix well. Wait until the leafy vegetables are almost cooked.

If it is light, the ingredients are: cabbage, tofu, potato, pork belly, ginger, onion, cooking oil and soy sauce. Shredded ginger and chopped green onion. The wok is hot, pour in cooking oil. When the oil is hot, add shredded ginger, chopped green onion and pork belly and stir-fry until the meat slices change color. Add soy sauce, pour in potato pieces and stir well. Pour in water or stock, and add salt and chicken essence to the pot. Then pour in tofu and cabbage and stir well. Then pour it into a casserole and boil it. Simmer for 40 minutes. A light casserole stew will do.

If the casserole stew wants to be delicious, it is necessary to put the ones that are resistant to cooking first, and then put the ones that are not resistant to cooking, so that the casserole dish will be delicious.

Casserole stew can make a lot of delicious things. It is essential to have a family photo on the dinner table of the family reunion dinner in southern Shanghai. This dish is stewed in a casserole. There are also many casserole stews instead of iron pots in the northeast. Casserole stew is the most common cooking method at home. The stew tastes soft. Pork belly, tofu, vermicelli, Chinese cabbage, mushrooms, potatoes and other ingredients are stewed into a pot. The umami flavor of the ingredients permeates each other, which is fragrant and delicious, and even the soup is delicious. In addition, in order to prevent the casserole from sticking to the pot, coat the casserole with a layer of cooking oil or pad some vegetable stalks. Here's how to stew meat in casserole. Ingredients: 50g of dried shrimp, 50g of pork belly (bacon is also acceptable), Chinese cabbage 1, tofu 1, 50g of meatballs, 50g of ham, 50g of vermicelli, 30g of mushrooms, 2 tomatoes, 200g of potatoes, 5 garlic cloves, onion ginger 10g, and oil.

1. Wash and shred Chinese cabbage, shred tofu and potatoes, peel and shred tomatoes, slice ham, wash and slice pork belly, soak vermicelli in cold water in advance, wash and shred mushrooms, peel and mash garlic cloves, wash and slice onion and ginger.

2, hot pot, pour a small amount of cooking oil, pour pork belly (add onion, ginger and garlic at the same time) to dry the oil; Stir-fry pork belly with oil, soak the ingredients with oil, and the stewed food tastes delicious.

3. Add clear water to the casserole, and then add Chinese cabbage, dried shrimps, potatoes, mushrooms, tomatoes, tofu, ham slices, meatballs and vermicelli in turn. After boiling, simmer 10 minute, add seasoning and enjoy the food.

Tip: Friends with heavy taste can add some pepper or chafing dish to stew together, which is spicy enough. When putting vermicelli, put it on the upper layer, and the bottom is easy to stick to the bottom. Tofu can be cut larger so that it won't break easily when stewed.

As for the small casserole, we call it clay pot rice, which is the most famous variety of clay pot rice in Guangdong, such as bacon clay pot rice, beef clay pot rice, braised pork with plum vegetables and so on. Chefs in food stalls will tie the bottom of clay pots with wire to avoid burning them easily.

As for casserole stews, the local people eat more salted pork bone stew, taro cabbage stew, shrimp and melon stew and so on. Even if you haven't tasted it, you can guess from the name of the dish. Whether the casserole stew is good or not depends largely on the ingredients: the combination of meat and vegetables and the fresh ingredients!

To make stew delicious, it is very important to master the heat patiently! First, boil the water. Be sure to put ginger slices and simmer the boiled meat. Then about half an hour later, when the flesh and blood change color and the water turns white, put vegetarian dishes and oil on the fire, and don't cover it during this time! When the leaves become darker, add seasoning, chopped green onion or coriander, turn off the fire and cover with stew 15 minutes. Generally, besides the main course, we also like to put some dried seafood such as shrimps, oyster sauce or scallops in the casserole, so that the whole casserole will be more delicious!

Hmm ~ typing makes my mouth water. ...

The stress of casserole stew is slow stew. If you want to stew this dish to taste, you must cook it in cold water. At the same time, add salt to boil and skim off the floating foam, add the ingredients to be added and simmer slowly.

Many people are used to adding salt when cooking soup and stew, so how to make the dishes delicious?

Personally, I prefer to make pigeon soup. The most important thing to make pigeon soup is to remove the fishy smell.

Materials:

Two pigeons, five red dates, a handful of medlar and some ginger. The most important ingredient is angelica sinensis, which can't be put too much and can't be put away. I usually put half a root.

Because angelica can not only remove the fishy smell very well, but also nourish the body.

Put the whole pigeon in a casserole, add cold water to boil, skim off the froth, add salt, jujube, medlar, ginger and angelica, and simmer slowly.

Whether you are cooking soup or cooking, you must remember that drinking soup with cold water and eating meat with boiling water are the most basic common sense of chefs.

Finally, add some chicken essence to make nourishing and delicious pigeon soup.

In the fierce competition in the catering industry, it is not easy to have a place. If there is a broad space for sustainable development, first of all, it is genuine and cheap!

In fact, the most important factor is: "mellow taste"!

So, as a shop dealing in casseroles, maocai and stews, if you want to have a crowded business and lingering diners:

First, operate in good faith,

That is, intimate management is genuine, and small profits but quick turnover make customers feel value for money.

Secondly, the taste is mellow,

Dominating the world by brand means operating with care, checking fresh raw materials, carefully preparing sauces for cooking and paying attention to the preparation of chicken bone soup.

Third, food safety comes first.

It's called food first, food is safety first! Make a scientific and nutritious diet with safe materials.

Fourth, manage with heart.

Do one thing, love one thing, and be a champion! Heaven rewards diligence, and work is fun! Since you choose catering, you must set an industry benchmark! Improve personal quality and offer delicious food to diners with superb cooking skills! Abide by professional ethics, use scientific, nutritious, delicious and healthy food brands, so that the store business is booming and customers can't put it down and linger!

Casserole stew is a cooking method that we often love to eat and cook.

First of all, I personally think that before casserole stew, we must first understand the ingredients and clearly know the characteristics of the ingredients. For example, beef stew, we must know the characteristics of beef, which is a tough ingredient and difficult to taste. Therefore, when you stew in casserole, you must grasp the heat, and it will take a long time to fully taste. The so-called impatient can't eat hot tofu, so we must grasp the time and temperature.

Another example is stewed fish head and tofu in casserole. Also know these ingredients, and grasp the time and temperature according to the ingredients. This is my personal opinion, I hope you like it!

Almost every family has a casserole. An indispensable object for soup, stew and stew. I cook at home, and I cook porridge in casserole. This porridge is rich in flavor and delicious. Casserole has fast heat transfer, slow heat dissipation and strong heat preservation ability. Generally, the food in a casserole can keep close to boiling heat for 5 to 10 minutes. It can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent. Casserole stew is made by lazy people. When the off-duty time is tight, come to a pot of stew, which is delicious and saves time. How about we make a pot of stew quickly?

Tips:

After the casserole is heated, pay attention to hot hands, and cover it with a wet cloth when opening the lid.