How to cook in a Korean big iron pot, how to cook in a Korean maifan stone pot

Ingredients: 1 bowl of cooked rice, 50g beef, 1 handful of soybean sprouts, 1 egg, 6 bracken, half a carrot, 4 spinach, 2 shiitake mushrooms, 1 small handful of enoki mushrooms, 1 tablespoon Korean sweet and chili sauce, appropriate amount of sesame oil, salt, and a pinch of black pepper.

Method 1Wash and cut spinach, soybean sprouts, bracken, and enoki mushrooms into 4cm long pieces, cut carrots and shiitake mushrooms into 4cm long shreds, and chop the beef for later use.

2.Pour water into the pot and bring to a boil, add the bracken, blanch and drain, then add the spinach and carrot shreds and boil for 1 minute, then remove the water.

3.Pour a little oil into the wok, when the oil is hot, add the soybean sprouts, bracken, enoki mushrooms, shredded carrots and shredded shiitake mushrooms, stir-fry and sprinkle a little salt out of the pan for later use.

4.Pour a little oil into the pan again, add the minced beef and stir-fry after the oil is hot, add a little salt and black pepper and stir-fry before serving, at the same time, add a little oil, beat in the eggs, and make a single-sided boiled omelette for later use.

5.Coat the inside of the stone pot with sesame oil, add cooked rice, then spread the fried shredded vegetables and minced beef on top of the rice, and put the poached eggs in the center until cooked on one side. Heat the stone pot over low heat, turn off the heat when you hear the sizzling sound of the rice, and the rice at the bottom of the pot will form a yellowish pot.

6.Serve it with Korean sweet and spicy sauce and mix it with rice.

Marinade is the key, my home is Nan'an, and the small shop next door is making Hongse chicken feet, and the taste of the marinade can be fragrant every day, so this marinade is the key to finding the recipe! You can ask your friends who have made chicken feet and ask them how they make them. However, you may not be able to ask the answer to the formula, after all, people rely on this to do business, how can they easily tell you.

Below I took a screenshot of a general braised chicken feet on the Internet how to do it:

The detailed method of general braised chicken feet.

1. Wash the fresh chicken feet, cut off the "nails", put them in a pot of cold water and boil, and rinse off the foam.

2. Put a little oil in the pot and boil the oil until it is 8%. Add a tablespoon of hot sauce and some minced ginger. Pour in the chicken feet and stir-fry and add a handful of dried chilies.

When the chicken feet are colored, add a little dark soy sauce, a tablespoon of sugar, and add water to cover the chicken feet. Bring to a boil over high heat, simmer over low heat, and when the pot rises, reduce the juice over high heat and put it on a plate.

If you want to improve the quality of your life, it is recommended that you go to the post office and order: Chinese Chef - Oriental Cuisine - Sichuan Cooking This basic magazine. If you want to cook some home-cooked dishes, I suggest you go to the bookstore and buy some books on cooking.

These are very detailed in the comparison of dishes and seasonings. This will be of great help to those who are just getting started. And it's a nutritious meal.

I am a professional hotel chef with 11 years of cooking experience.

Because the essence of chicken is not as good as it was a few years ago.

If it's true, it's easy to use, non-stick pan, and it's both fuel-efficient and healthy.

Introduction to Maifan Stone Pot:

The material of the Maifan stone pot contains the maifan stone, which belongs to the natural material pot. Maifan Stone Pot - Maifan Stone Electromagnetic Health Care Pot can be used directly on an open flame, and the heat conduction is fast. (The induction cooker version needs to add an electromagnetic induction film at the bottom).

Item role. 1.Maifan stone pot preservation: the dish can maintain its color and luster after being stewed.

2.The flavor of the Maifan stone pot is positive: because of the peculiar effect of the Maifan stone, it can prolong the storage period and increase the freshness time of the dish. Maifan stone pot to remove peculiar smell: During the stewing process, Maifan stone adsorbs the impure odor in the dish, so as to achieve the effect of removing the peculiar smell.

3.Maifan stone pot supplements nutrition: In the process of stewing dishes, Maifan stone electric hot pot can dissolve minerals and trace elements such as potassium, iron, magnesium, manganese, lead, silicon, iodine, etc., iron increases to more than ten times the original content, and manganese content increases to more than 50% of the original content.

4.Maifan stone pot contains natural minerals, trace elements, natural medicinal properties, after long-term use, can promote the physiological and metabolic function of the human body, promote blood circulation, reduce blood viscosity, obesity, cardiovascular and cerebrovascular diseases, hypertension, stomach disease, endocrine regulation, etc., have a good effect.

Wipe with a toothpaste scouring pad, rinse off like new, and brush again with oil.

Food tastes better when made in an iron pot, especially the one in the countryside. And they will also have an iron content.

Increase, good for the body!

The big iron pot steamed rice, cooking rice, and stir-fried dishes are proficient, which is very convenient, and the dishes made are also delicious.

It may be because the large iron pot is relatively large, which can make food that many people need.

The food made in a large iron pot is very flavorful and delicious.

The large iron pot is placed on the earthen stove and the rice is cooked with firewood, which can be said to be the standard food configuration in the countryside, and the cooked rice tastes very fragrant.

There are many ways to use the big iron pot, it can be used to make porridge, it can be used to stir-fry, and it can even be used to stew soup.

It is very fragrant to stir-fry in a large iron pan. Therefore, the countryside prefers to use large iron pots.

I think the dishes made by the big iron pot will be more fragrant, so rural people like to use it.

The big iron pot is actually a kitchen utensil that rural people love to use. It is very convenient to cook.

You can cook a lot of rice in a big pot, enough for a large family to enjoy, and the heat is relatively hard.

Almost every household in the countryside has a large iron pot. But now they are fading away. Don't look down on these big iron pots.

They are good at cooking, frying. Nowadays, there are several kinds of pots, iron pots are used for cooking, rice cookers are used to steam rice, and pressure cookers are used to steam steamed buns. Back then, there weren't that many differences.

A large iron pot is enough. In retrospect, the original taste and vague scent of the dream are far away from us。At that time, the large iron pot was once seen as a feature, symbolizing the food and clothing of the family, and the reason for its popularity was nothing more than memories and feelings.

Do you remember steamed buns? It's not the same as the steamed buns I bought now. It's big and flexible.

It tastes better than it does now. Steamed buns are difficult to swallow if they are not served with vegetables. At that time, the steamed buns at home were different.

When chewed, there is a fragrance inside. Besides, there is always a side of steamed buns sticking to the side of the big iron pot, which is black and burnt. It didn't look good, but it was the best at the time.

Do you remember the dumplings you made out of it? It wasn't as small as it is now. A table of dumplings should be put several times.

It's not that troublesome to use a large iron pot. Pour all the dumplings into one place and cook. Looking at the bubbles in the cauldron is not only an addiction, but also a visual enjoyment.

Do you remember the chicken stewed with it? Nowadays, most chicken stews are made with a pressure cooker or pot. Without the flavor of the time, the chicken stewed in the pot has a unique flavor.

There is also an advantage that others cannot match. No matter what you use to stew in this pot, you can put a layer of pot cake on the side of the pot. This cake is special.

Let's absorb the aroma of the dish directly in the pan. After it comes out of the pot, only half of it is vegetable soup, half of it is clean, and the taste is not normal. If you have the chance, you can try it.

When it comes to frying things, a large iron pan is the most reliable. Whether it's croquettes or fried fish, the cauldron always gives you a different feeling. Some people are in a hurry when cooking in a large iron pot because they simply can't grasp the heat.

At this point, they need the older generation to master it. All they saw was Grandpa holding a basin, and Grandma directly kneaded it into a ball and put it in a large iron pot. The two of them are a good match, and the fragrance is overflowing.

They are highly addictive.

Buy a handful of leeks back, fry the leeks like you usually cook, put more oil when stir-frying, and wipe the leeks back and forth in the pot, you can quickly remove the fishy smell, it is recommended that you do not use an iron pot to cook the soup, especially if the cooking time is relatively long, it is best to use a clay pot.

Rice cooker, every household is a rice cooker, iron pot stir-frying.

Cooking in a Korean pot, which is better with low pressure or high pressure difference? Some people are willing to eat harder, and it is better to use low pressure to do it, and some people are willing to eat softer, and it is better to use high pressure to do it.