Ingredients: Pork belly, potato, cabbage, eggplant, onion, Coprinus comatus and beans (or whatever you want).
Ingredients: bean paste, dried Chili and garlic
1. Slice the cut silk, slice it.
2. When the oil is hot, add dried red pepper and garlic and stir-fry for fragrance.
Add pork belly slices
4. Add bean paste \ salt \ a little sugar \ cooking wine. If the color is light, add a little soy sauce to adjust the color.
5. According to the cooked degree, stir fry evenly. I added beans and Coprinus comatus first.
Add eggplant
7. Add other dishes, stir fry and serve.
8. It may not be the best, but it is definitely the most affordable and cooked home cooking!
Materials for making cauldron dishes:
Ingredients: Chinese cabbage 1500g, Hebei pickled cooked meat 250g, fried meatballs 250g, fried tofu 150g, kelp 150g, wide vermicelli 150g.
Seasoning: blending oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate. Teach you to cook a cauldron dish.
Exercise:
1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;
2. The wok is on fire, and the blended oil is poured in. When the oil is 60% hot, put the sliced meat and chopped green onion into a wok and fry. Add the bean paste when the onion smells fragrant, then put the Chinese cabbage, kelp and vermicelli into a wok and fry until cooked, and then add 1.5 liter of water. When the water boils, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu, and stew over high fire.
Practice of winter melon cauldron dishes
1, the first step, material preparation: 2-3kg wax gourd, peeled and cut into slightly thick slices, 2 tomatoes cut into small hob blocks, pork belly sliced with skin for half a catty, vermicelli for half a catty, shredded onion, ginger cut into three or two pieces, star anise, pepper, salt, chicken essence, peanut oil, sesame oil and cooking wine.
2. Step 2: Add a small amount of water into a steel frying pan, then add wax gourd, tomato and vermicelli in turn, add 1 spoon of salt, soy sauce and star anise, boil over high fire and stew over medium fire.
3. Step 3: Heat the wok a little more oil, add ginger slices, star anise and pepper, stir-fry until the meat turns white, add soy sauce, salt and cooking wine, stir-fry until the meat turns red, add a proper amount of water, bring to a boil, cover and stew for 10 minute.
4. Step 4: After the wax gourd is stewed for 30 minutes, put the meat in a steel pot and stew 10 minute.
5. Step 5: Add chicken essence, sesame oil and shredded onion.
The soup is thick, the color is red, the tomatoes are sweet and sour, and the natural sour taste is not greasy. The entrance of wax gourd is soft, and the vermicelli is soft but not rotten. Each person has a bowl, steamed bread with noodles, which is really an appetizer in summer.
Northeast cauldron dishes
The method is simple, and the existing meat and vegetables at home are stewed together.
Ingredients: meatballs, cooked pork belly, fried old tofu, kelp, vermicelli, Chinese cabbage and mushrooms.
Practice: 1. Slice the meat, stir-fry the onion and ginger to get oil, and color with soy sauce.
2. Stir-fry the chopped Chinese cabbage and kelp, add broth, add meatballs, tofu and cooked meat, and add salt and soy sauce according to personal taste.
3. Put the vermicelli after cooking, and put the cabbage leaves when the vermicelli is stewed.
4. Put monosodium glutamate pepper before cooking.