A complete list of casserole side dishes, 100 ways to make casserole dishes

We have eaten a lot of casserole made of food, such as casserole rice, casserole tofu, casserole powder and the like, the biggest advantage of casserole is that it has good thermal insulation performance, especially suitable for cooking some food, such as winter when everyone likes to eat casserole powder, in short, casserole can be used to cook a variety of food, there are many special casserole shops in the city, the following is an introduction to some common side dishes of casserole.

What are the casserole side dishes?

1. Casserole tofu.

Ingredients: Tender tofu.

150 grams, 50 grams of carrots, 100 grams of choy sum, bean curd, 100 grams of water hair vermicelli, monosodium glutamate.

Essence of chicken, refined salt, Shao wine, sesame oil, etc.

Operation: Cut the tofu into pieces and blanch them, soak the vermicelli, yuba, and carrots.

Diced; Put vermicelli, yuba, carrot in the casserole, put in the tofu, add chicken broth, put in monosodium glutamate, refined salt, Shao wine, chicken essence to adjust the flavor and then boil over high heat, simmer over low heat until the flavor, and pour sesame oil to serve. （

Nutritional value: Tofu - As a food with both food and medicine, tofu has many functions such as invigorating qi and replenishing deficiency. Generally, 100 grams of tofu contains 140 mg of calcium and 160 mg, and tofu is again.

Carrots - Carrots are a crunchy, delicious, and nutritious home-cooked vegetable.

Cabbage - Cabbage is flat, slightly cold, and sweet. Each 100 grams of Chinese cabbage contains 41 mg of calcium, 37 mg of phosphorus, mg of iron, crude fiber and carotene.

A small amount of protein 、..

2. Casserole duck pieces.

Basic ingredients: duck meat, l00 grams of fatty and lean pork slices, 50 grams of shiitake mushrooms, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine.

Green onions, ginger slices, garlic slices, spicy sauce, broth.

Appropriate amount of each. Cut the duck meat into small pieces.

Put the wok on the heat, the oil is hot, add the pork slices and shiitake mushrooms and stir-fry, add the green onion, ginger and garlic to stir-fry to taste, then put the duck pieces, add the broth and.

Salt, soy sauce, vinegar, cooking wine, monosodium glutamate, pour them into the casserole together after boiling, and simmer for about 30 minutes over low heat;

Put the bottom oil in another pot, stir-fry the hot sauce and garlic slices to bring out the flavor, pour it into the casserole and cover the table.

3. Casserole squid.

Features] bright color, fragrant soup, long heat retention time, suitable for winter consumption.

Ingredients: Dried squid, cooked chicken skin.

Shiitake mushrooms, camelina, ham, pig's trotters, chicken broth, refined salt, cooking wine, ginger, green onions, pepper noodles.

Production process] put 2000 grams of water and quicklime in the basin.

Soak 50 grams of dried squid for 12 hours, stir twice during the time, make the squid swollen evenly and remove it, and rinse it with water; Cut the prepared squid into thick shreds four centimeters long and one centimeter wide, cut the chicken skin, camelina, mushrooms, and ham into thin strips, wash the green onion and ginger and pat it loosely; The iron brazing red scalded pork toe sewing hair, then soaked in warm water for half an hour, scraped off the scalded skin and hair, washed; Put 1000 grams of supernatant in the casserole, add green onions, ginger, cooking wine, and pig's trotters to boil on the fire to skim off the foam, move to a slight fire and simmer for about 90 minutes to make a thick soup; Put 250 grams of chicken broth in the pot and blanch the shredded squid; Take out the pig's trotters from the casserole, add chicken broth, shredded squid and various ingredients and simmer for half an hour until the soup is white and thick, add salt and pepper to taste and cook.

Ingredients: 1 sea bass, 6 slices of ginger, 8 cloves of garlic, 2 green onions, a little pepper, a little sesame oil, a little dark soy sauce, a little seafood soy sauce, a little wine.

Preparation of fish in a casserole.

1. Meat the fish and cut the fish fillets with an oblique knife.

2. Prepare materials.

3. Marinate with salt, sugar, pepper, soy sauce, wine, dark soy sauce, oyster sauce, corn starch and sesame oil for 20 minutes.

4. Preparation head.

5. Slow fire broke the news.

6. Spread the fish bones.

7. Spread the fish fillets again, cover and cook over medium heat for 1 minute.

8. Sprinkle a circle of wine on the outside of the pot, turn to low heat and cook for 4 minutes.

9. Sprinkle with chopped green onion and bake for 1 minute.

Casserole baby cabbage.

Cut a few pieces of meat and fry them in the pot, put some water to boil, and start to add cabbage to it, and eat it while cooking, the vegetable leaves are boiled soft, full of gravy, and the house is full of aroma and warmth.

Ingredients: 250 grams of pork belly.

1 baby cabbage.

20 fried tofus.

5 cloves of garlic.

1 2 tsp salt.

1 tablespoon oyster sauce.

Light soy sauce 1 tablespoon.

Essence of chicken 1 4 tsp.

Lao Gan Ma 1 2 tablespoons (no spicy food can be avoided).

Preparation of baby cabbage in a casserole.

Cook the pork belly in a pot of cold water until cooked.

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Remove and cut into thin slices.

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Peel the garlic and cut it into small pieces, cut the baby cabbage into small pieces, separate the leaves and rhizomes, please click to enter **Description.

Heat the wok, put in the oil, put the cold oil into the meat slices, stir-fry over low heat until the meat slices are fat, and the meat slices turn golden brown, please click to enter **Description.

Add the rhizomes of baby cabbage, add salt, oyster sauce, light soy sauce, and chicken essence (Lao Gan Ma), please click to enter **Description.

Sauté until the rhizomes are soft, then add the leaves.

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Stir-fry a few times over high heat, you can add water, the amount of water is not over all the ingredients, please click to enter **Description.

Add fried tofu, bring to a boil over high heat, turn to low heat and simmer for another 5 minutes, then move to a hot casserole, please click to enter **Description.

Tip 1The rhizomes of baby cabbage are not easy to cook, so it is necessary to boil the rhizomes until they are soft, and then cook the leaves.

2.Try to stir-fry the pork belly as dry as possible, firstly, it will not be greasy, and secondly, it will taste more fragrant.

The most common types of casseroles: white casseroles, purple casseroles, stone pots, coarse casseroles, iron casseroles, new material casseroles, etc. White casserole:

It is a kind of cooking white casserole with high heat stability, the sand is very fine but the strength of the pot body is very high, and it can be used for stewing, boiling, stir-frying and frying under various fire sources. Purple casserole: Purple sand is a clayey siltstone containing iron.

Purple sand is rich in a variety of elements required by the human body, and the content of iron oxide can reach up to about 8%. <

The most common types of casseroles: white casseroles, purple casseroles, stone pots, coarse casseroles, iron casseroles, new material casseroles, etc.

1. White casserole: It is a kind of cooking white casserole with high heat stability, the sand is very fine but the strength of the pot body is very high, which can be used for stewing, boiling, frying and frying under various fire sources, and compared with the general traditional coarse casserole, its heat resistance and anti-cracking effect are very good.

2. Purple clay pot: Purple sand is a clayey siltstone containing iron. Purple sand is rich in a variety of elements required by the human body, the content of iron oxide can reach up to about 8%, and the content of trace elements such as silicon and manganese is also relatively high, which has health care functions and is an important element required by the human body.

Purple sand has a micro-breathable structure, good thermal insulation performance, uniform heating, does not destroy food nutrition, and maintains the original taste of food.

3. Stone pot: It is a kind of pot made of stone, which has been used to cook food since the Stone Age, and the Koreans have improved this technology a lot. The heat retention of the stone pot is relatively good, and it can be heated directly on an open flame.

The material of the stone pot is rich in minerals and trace elements, and during the process of simmering, minerals and other nutrients penetrate into the ingredients. "Bibimbap" and "Stone Pot Fish" in the Qianlong period are all representatives of stone pot dishes.

4. New material casserole: It is a new type of casserole made of red clay material, which is a new type of casserole with high temperature resistance, its biggest feature is that it can be used in the oven, it can bake traditional Western food main dishes with a little soup in the oven, etc., it is a kind of improved casserole, which increases the practical scope of the casserole.

One of the 100 kinds of casserole dishes, the practice of "Tofu Sanyou":

Ingredients: 200 grams of tofu, 100 grams of bean curd, 100 grams of oily bean skin, 100 grams of carrots.

Excipients: 200 meat fat residue, 50 grams of green onion, 50 grams of ginger, large ingredients, appropriate amount of Sichuan pepper.

Specific steps: 1. Prepare the ingredients.

2. Soak yuba in water after frying.

3. Soak the oil bean skin for a while and set aside.

<>5. After the water is boiling, pour it into the casserole and put all the ingredients in.

6. Cover and simmer for 25 minutes.

7. Then put chicken essence and sesame oil.

First: the classic and popular braised beef brisket in a casserole.

This is probably a casserole dish that everyone who has ever eaten a casserole has eaten. The classic casserole stew method, coupled with the soft and chewy beef brisket, is delicious, unforgettable, and to be honest. Every time I eat it, I will be happy for days, so putting it in the first place today actually represents its status.

Prepare ingredients] 500 grams of beef brisket, 1 carrot, 100 grams of green onion, 50 grams of green onion, ginger, garlic and coriander, 5 grams of cinnamon, 3 bay leaves, 3 star anise, 5 grams of Sichuan pepper, 30 ml of cooking wine, 10 ml of light soy sauce, 20 ml of dark soy sauce, 10 grams of sugar, appropriate amount of edible salt, appropriate amount of edible oil, a little chicken essence, and an appropriate amount of water starch.

Second course: ginger pork ribs in a casserole.

Eating ginger in autumn and winter, health, the combination of pork ribs and ginger is definitely the best choice to keep warm. Then, this winter, friends, buy ginger pork ribs and heat them up in a casserole.

Prepare ingredients] 300 grams of pork ribs, 100 grams of young ginger, 6 pickled peppers, 2 pickled radish, 30 ml of light soy sauce, 15 ml of dark soy sauce, 10 grams of rock sugar, 30 ml of cooking wine, 3 star anise, 1 piece of cinnamon, 3 bay leaves, 5 grams of Sichuan pepper, 30 grams of red pepper, appropriate amount of edible salt, appropriate amount of cooking oil, 5 cloves of garlic, 1 slice of ginger, a little cornstarch.

Third course: casserole, kimchi, tofu pot.

There is also a very simple casserole dish, which is perfect for office workers who have little time and are busy with work. It's very convenient, very convenient!

Prepare ingredients] 200 grams of kimchi, 200 grams of tofu, 100 grams of fried tofu, 100 grams of enoki mushrooms, 100 grams of shiitake mushrooms, appropriate amount of salt, appropriate amount of cooking oil, 2 green onions, 2 slices of ginger, 2 spoons of Korean hot sauce, 2 spoons of Northeast miso sauce, appropriate amount of sesame oil, appropriate amount of chicken essence.

Preparation of one of the 20 types of casserole cabbage:

Ingredients: Appropriate amount of Chinese cabbage, 1 small handful of sweet potato vermicelli, 1 piece of tofu.

Excipients: 3 slices of ginger, 2 dried chilies, 1 tablespoon of oyster sauce, 2 tablespoons of Weijixian, 1 tablespoon of dark soy sauce, seasoning, salt, chopped green onion.

Specific steps: 1. Prepare the ingredients, peel off the leaves of the cabbage in an appropriate amount, clean them, and cut them into small pieces for later use.

2. Put an appropriate amount of water in the pot, put the vermicelli and cook until soft after the water boils. After cooking, Sun Ju didn't need to fish, Li Bi came out, and put it directly into the pot after a while.

3. Heat another pot and pour in an appropriate amount of cooking oil, fry 2 star anise to get the fragrance, and then fry the chopped green onions, ginger slices, and dried chili peppers to get the fragrance.

4. Put the chopped cabbage in, stir-fry until soft, add an appropriate amount of water, then add 1 spoon of oil, 2 spoons of flavor, 1 spoon of dark soy sauce, and stir-fry evenly.

5. Transfer to the casserole, bring to a boil over high heat, add the soft vermicelli, cut the tofu into small pieces and put it in, cover the shed, turn to low heat and simmer slowly for 20 minutes.

6. Because the vermicelli is boiled soft in advance, there is no need to simmer for too long. However, if you want to make the dish more flavorful, it is recommended to simmer for 30 minutes or more. Add salt to taste before removal.

7. Prepared casserole cabbage.