What are the home cooked stews, the more the merrier, thank you

Beef brisket stewed with radish in winter, stewed pork ribs with lotus root

Preparation of chicken stewed radish:

Ingredients: 1 4 chickens, half a radish, a handful of lotus rice, a piece of ginger, a green onion, salt to taste.

Method: 1. Wash and chop the chicken, soak the lotus rice in advance to soften, and remove the lotus heart and clean it.

2. Bring water to a boil, put the chicken in a pot under cold water, skim off the foam after boiling, remove it, and rinse it well.

3. Prepare a casserole, pour in mineral water, add chicken, lotus rice, ginger slices, green onion knots, boil over high heat and simmer over low heat for 1 and a half hours.

4. Then put in the radish slices or radish pieces and cook them. Finally, add salt to taste according to your taste. My family likes to drink raw soup, and I don't even put salt.

5. A pot of delicious radish lotus rice chicken soup is ready, moist and delicious, not greasy at all.

When making white radish, many people don't know whether to peel the white radish or not. In fact, it is best to eat raw white radish with skin, and you don't need to peel it when you wash it, because 95% of the calcium content of white radish is on the skin of the radish. Of course, if you don't think it's good, it's okay to peel it, it's all up to your own preference.

White radish can also promote digestion when eaten raw, in addition to helping digestion, it also has a strong anti-inflammatory effect, and its spicy ingredients can promote gastric juice secretion, adjust gastrointestinal function, raw white radish is the best.

White radish is rich in plant protein, vitamin C, folic acid, calcium, zinc and other nutrients, with digestion and stagnation of qi diuresis and other dietary therapeutic effects, modern research has found that eating white radish can help reduce blood lipids, soften blood vessels, maintain blood vessel elasticity, stabilize blood pressure and other effects, for coronary heart disease, arteriosclerosis and other diseases have a certain preventive effect.

Preparation of pork stewed vermicelli.

1. Cut the pork belly into large pieces;

2. Slice green onion and ginger, and set aside Sichuan pepper and star anise;

3. After the water in the pot boils, put in the pork belly, skim off the foam when the water boils again, remove the pork belly, and rinse with warm water to clean the blood;

4. After the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and star anise to stir-fry the pot, add the pork belly and stir-fry evenly;

5. Add cooking wine, dark soy sauce and rock sugar and stir-fry until colored;

6. Add an appropriate amount of warm water to cover the pork belly, a little more than the water used to make braised pork, bring to a boil over high heat, and cook over low heat for an hour;

8. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook on low heat for 15 to 20 minutes until the vermicelli is soft and rotten.

This pork stewed vermicelli is best with wide noodles, and if you don't have wide noodles, you can use this kind of coarse vermicelli, not vermicelli. I bought wide noodles, but it didn't smell right, so I used the coarse noodles I bought. It is said that potato vermicelli is the best, and I use sweet potato vermicelli which is also delicious!

Pork stewed vermicelli, let's make it! ”

Home-cooked stews include cabbage and potato stewed tofu, eggplant stewed potatoes, green vegetables stewed tofu, etc., stewed vegetables are a favorite dish of Northeast people. Stews must play a leading role on the winter table, and a pot of hot stew is served on the table, with tofu, greens, and meat, and it is definitely a pleasure to eat in one bite.

Stewed eggplant, stewed cowpea, stewed edamame, rice, shrimp, stewed tofu, rotten beans, marinated large intestine, dry pickles, stewed bacon.

Radish stew, vermicelli stew, chicken stew, duck stew, etc.

Eating stews is a good choice, meat and vegetarian matching, stewed dishes, there are soups and vegetables, not to mention how fragrant, let the cold winter become steaming, eat stews when it's cold, hot 8 stews, learned, stew a pot, warm up and nutritious, let you fragrant a winter, share the practice below:

Beef brisket stewed radish] Ingredients: 1000 grams of beef brisket, 1 white radish, 2 hawthorns, appropriate amount of oil and salt, 1 green onion, 3 slices of ginger, 10 Sichuan peppercorns, 1 large ingredient, 2 bay leaves, 2 dried chili peppers, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1 3 tablespoons of sugar.

Steps:1Soak the brisket in clean water for 3 hours, changing the water twice to remove the blood. Then cut the brisket into evenly sized pieces, not too small, the brisket will shrink when cooked.

2.Add water to the pot, blanch the beef brisket under cold water, boil the water, skim off the floating foam, cook for 7-8 minutes, blanch the beef thoroughly, take out the beef brisket, put it in warm water to wash, remove and control the water and set aside.

4.Add hot water (add more water, to cover the beef, the brisket is boiled for a long time, and the radish should be added to stew later), and then add soy sauce, cooking wine, sugar, and hawthorn.

5.Pour the brisket and soup into the casserole, bring to a boil over high heat, turn to medium heat and simmer for 20 minutes to remove the odor, cover the pot, and simmer for 70 minutes on low heat (you can simmer directly in the pot without a casserole).

6.In the meantime, the white radish is scraped off the skin and then cut the radish into hob pieces.

7.When the time is up, add the radish, salt, (do not cover the pot, the bad smell of the radish will be emitted), the radish stew is soft and glutinous, the radish can be easily pierced with chopsticks, and the beef brisket stewed radish is ready.

Pork ribs stewed beans] Ingredients: 750 grams of beans, 750 grams of pork ribs, 1 potato, appropriate amount of oil and salt, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of rock sugar, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 large ingredient

1.Peel and wash the potatoes, pinch off the ends of the beans, wash them, and break them into two pieces by hand.

2.Chop the ribs into sections, cut the potatoes into hob pieces, put them in clean water and wash them, remove and drain the water.

2.Add water to the pot, blanch the ribs under cold water, bring to a boil, skim off the floating blood foam, cook for about 5 minutes, and remove the ribs to control the moisture.

4.Add green onions, ginger and garlic, dried chili peppers, and Sichuan peppercorns, stir-fry until fragrant, add an appropriate amount of hot water (to cover the ribs), cooking wine, add soy sauce to adjust the color, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

5.In the meantime, start another pot, add oil to heat, add the beans and potatoes, stir-fry until the beans turn dark green, pour the stewed pork ribs and soup into the beans, and add salt to taste. Simmer over medium heat until the beans and potatoes are cooked through.

Delicious stews include pork stewed vermicelli, potato stewed beef, eggplant, beans, chili peppers, and potatoes stewed, cabbage stewed with tofu and pork belly, and goose stewed with sauerkraut, all of which are particularly delicious and warm to the stomach.

Chicken stewed mushrooms, pork ribs stewed beans, potato stewed beef, potatoes boiled cabbage with thin pork slices, vermicelli, and daylily are quite good. Suber soup stew with beef, potatoes, cabbage, and tomatoes.

Beef stewed radish:

Method: 1. Prepare beef and white radish, as well as spices. Wash the beef and cut it into haphazard pieces. Wash the white radish and cut into cubes.

2. Put the beef in a casserole, add ginger slices, green onions, star anise, cinnamon, add a little oil and dark soy sauce, and mix well. Keep the heat low and shake often. (If you are not skilled in shaking, you can stir it with chopsticks), cook until the beef is tight, and the fragrance is strong.

3. Pour in the boiling water that has not been covered with beef, add the dried red pepper and Siwu Bao. Cover and bring to a boil over low heat, turn to medium-low heat and simmer for 1 hour.

4. Put the diced radish in an oil-free dry pan and stir-fry for a while until the appearance is slightly yellow. Add the diced radish to the beef. Cover and bring to a boil over high heat, turn to medium heat and cook for half an hour. Add a pinch of salt, add green garlic, cook for a few minutes, and you're done.

1.Pork stewed vermicelli This pork stewed vermicelli is best with wide noodles, and if you don't have wide noodles, you can use this kind of coarse vermicelli, not vermicelli.

2.Eggplant stew with potatoes.

Eggplant stewed potatoes, as a Northeast specialty, bring the soft and fragrant flavor of potatoes to the extreme3Chicken stew with mushrooms.

It is made with dried mushrooms, chicken and vermicelli. It is best to use wild hazelnut mushrooms for stewed chicken mushrooms, the kind with thin stems and small umbrellas, hazel mushrooms can bring out the freshness of the chicken to the greatest extent. A veritable mountain game.

1. [Stewed goose in an iron pot].

Ingredients: 1 goose, appropriate amount of potatoes and vermicelli; Appropriate amount of shallots, star anise, ginger, Sichuan pepper, dried chili peppers, and bay leaves; 5 tablespoons of old soy sauce, 2 tablespoons of soybean paste, 3 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 2 tablespoons of balsamic vinegar, 1 can of beer, salt to taste.

1. After the goose is bought, there will be a lot of fluff residue, and all the fluff will be roasted off with a spray gun, which can also reduce the smell of goose meat.

2. Chop the goose into pieces of appropriate size, put cold water into the pot, add a few spoons of cooking wine, continue to boil for about 3 minutes after boiling, complete the blanching, and remove the goose meat for later use.

3. Put an appropriate amount of soybean oil in the pot, add green onions, ginger slices, 2 star anise, dried chili peppers, Sichuan peppercorns, and bay leaves to stir-fry until fragrant. Pour the goose meat into a wok and stir-fry over high heat to remove the fat.

4. According to personal taste, add about 5 tablespoons of soy sauce, 2 tablespoons of soybean paste, 1 tablespoon of sugar, appropriate amount of salt, oyster sauce and balsamic vinegar, dark soy sauce and stir-fry evenly to complete seasoning and coloring. Add 1 can of beer, add boiling water that has not covered the goose meat, bring to a boil over high heat, and simmer over medium-low heat for 1 hour and 20 minutes.

5. Add the peeled potato cubes, cover the pot and continue to cook for 10 minutes.

6. Finally, add the soft coarse vermicelli, continue to simmer for about 20 minutes, and continue to season according to personal taste before coming out of the pot.

2. [Pig's trotters stewed tofu skewers].

Ingredients: pork trotters, tofu skewers, eggs; Cinnamon, bay leaves, ginger, star anise, Sichuan pepper, dried chili, sugar, soybean paste, light soy sauce, salt, sugar, chicken essence to taste.

1. Chop the pig's trotters, rinse them in water, and soak them in bleeding water for 15 minutes for later use.

2. Put an appropriate amount of oil in the pot, put in various dry ingredients, and fry over medium-low heat to bring out the fragrance. Pour the pig's trotters into the pan and sauté until the surface is slightly browned.

3. Add 2 tablespoons of soybean paste and 3 tablespoons of light soy sauce, stir-fry over medium heat to evenly bring out the fragrance. Add an appropriate amount of sugar color and continue to stir-fry evenly, or add a small amount of dark soy sauce to adjust the color.

4. Pour the fried pig's trotters into the pressure cooker, add hot water that has not covered the pig's trotters, add an appropriate amount of salt, sugar and chicken essence, add hard-boiled eggs, and soaked tofu skewers.

5. Simmer for half an hour on medium-low heat and high pressure, and after opening the lid, you can collect the juice on high heat, so that the flavor is richer, and the pig's trotters are softer and more delicious.

Roasted meatballs with mushrooms and cauliflower].

Ingredients: meatballs, shiitake mushrooms, cauliflower, minced ginger, chopped green onion, cooking wine, starch, light soy sauce, pepper, oil and salt.

Preparation: Add 1 teaspoon of salt to the pot water, put the cauliflower into the pot and cook for 8 years, then remove it; Add salt, light soy sauce, starch and ginger to the minced meat and stir in one direction. Heat the pan with cold oil, put the minced meat into meatballs in your hands and fry them in the pan, press them into cakes, fry the meatball cakes on both sides until golden brown, add cooking wine and light soy sauce and stir-fry evenly; Add a little water; Add shiitake mushrooms and cauliflower and stir-fry evenly, then continue to simmer for 5 minutes, finally add an appropriate amount of salt to taste, stir-fry evenly and reduce the juice on high heat.

Stewed tofu in large intestines.

This is a stew that Shandong people especially love to eat, the two ingredients are stewed together in the pot, the slightly light taste of tofu will absorb the excess fat of the pig's large intestine, and it tastes like the aroma of lard, but not too greasy, it is the perfect combination of tofu and large intestine. In addition, I will tell you secretly, after eating tofu and large intestines, the remaining soup cannot be wasted, take a Shandong steamed bun and dip it in the soup to eat, the taste is a must!

1. Cut the tofu into large slices, cut the cooked pork intestine into hob pieces, wash the green onions and cut them into chopped green onions.

2. The salty taste of the large intestine of the pig bought is relatively heavy, so it should be blanched in a pot under cold water to cook out the excess saltiness.

3. Add the bottom oil to the clean pot, add the chopped green onion over low heat and fragrant, fry the excess fat and fragrance in the large intestine of the pig, and then add an appropriate amount of hot water.

4. After the water boils, add the tofu, add 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, and half a tablespoon of pepper to taste, then cover the pot and simmer over low heat for 15 minutes, and sprinkle coriander on the pot.

【Tomato potato beef stew】Preparation.

4 potatoes diced, 3 carrots sliced, half an onion sliced, 1 serving beef 6-7 small pieces, 3 tomatoes diced, 6 mushrooms halved; After heating the pan, pour in vegetable oil, sauté the onion and beef first, pour them into the clay pot when they are 6 ripe, then add the remaining ingredients, and finally pour in the chicken broth (just before the potatoes); Cook on high heat for 30 minutes and serve.

Eating stews is a good choice, meat and vegetarian matching, stewed dishes, there are soups and vegetables, not to mention how fragrant, let the cold winter become steamy, you have to eat stews when it's cold, hot 8 stews, learned, stewed in a pot, warm up and nutritious, let you fragrant in winter, share the following method: [Beef brisket stewed radish] Ingredients required: 1000 grams of beef brisket, 1 white radish, 2 hawthorns, appropriate amount of oil and salt, 1 green onion, 3 slices of ginger, 10 peppercorns.

What are the delicious home-cooked dishes 1. Powdered arrowroot pot pork bones Powdered arrowroot, scientific name is arrowroot, "Compendium of Materia Medica" contains: "Arrowroot, cool, flat, sweet taste, with heat, fire, detoxification effects. "Modern medical research has shown that the isoflavonoid puerarin in Pueraria lobata has a certain effect on hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular diseases.

Pork and cabbage stewed vermicelli is a delicious stew. Cut the pork into thin slices, preferably with fatty and lean pork belly; Wash the bok choy and cut it into small pieces; Soak the vermicelli in warm water. Heat oil in a pot, add the meat slices and stir-fry until the meat slices change color, add green onions, ginger slices and Sichuan peppercorns and stir-fry until fragrant, then pour in the cabbage and continue to stir-fry.

Stir-fry until the cabbage is soft, add light soy sauce, stir-fry for a while, pour in an appropriate amount of water, add a little salt, cover the pot and start to simmer. Simmer for about five minutes, add the soaked vermicelli, and then continue to simmer for about three minutes, until the vermicelli is transparent, you can turn off the heat, and add a little MSG to taste before cooking. The delicious pork and cabbage stewed vermicelli is ready.