How to make a vegetable dry pot home cooked practice, and how to make a dry pot dish

How to dry the vegetable dry pot.

Ingredients: 1/2 tender chicken (600 grams), 200 grams of soybean sprouts, 10 grams of chives, 8 cloves of garlic, 20 grams of ginger, 20 dried red peppers, 2 star anise, 10 Sichuan peppercorns, 10 grams of fried white sesame seeds.

Marinated chicken: 1 4 tsp salt, 1 4 eggs.

Seasoning: 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 2 tsp chicken bouillon, 1 tbsp cooking wine, 1 tbsp hot water, 1 4 tsp ground black pepper, 1 tsp balsamic vinegar.

Method: 1. Cut the chicken into small pieces, cut the chives into long sections, chop the garlic and ginger into puree, and cut off the roots of the soybean sprouts;

2. Cut the dried red pepper into small sections, wash it with water and drain it; (In this way, when it is fragrant, it will not be quickly pasted and clean).

3. Add salt to the diced chicken, 1 4 eggs and marinate for 30 minutes;

4. Put the seasoning light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use;

5. When the wok is hot, add a little oil, put the chicken pieces in the cold oil, and stir-fry over medium heat;

If there is a condition for frying, heat the oil, put in the chicken pieces and fry them over high heat until golden brown, heat the oil again, put in the chicken pieces and fry for 1 minute, so that the effect will be better).

6. Slowly and patiently fry until the chicken pieces shrink and the fat inside is forced out;

7. Put out the chicken pieces, put out the fried oil and set aside, wash the pot;

8. Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, ginger and garlic, green onion white segments, and dried red pepper and stir-fry over low heat to bring out the fragrance;

9. Pour in the fried chicken pieces, pour in the pre-adjusted seasoning, black pepper, stir-fry quickly over high heat until the chicken pieces absorb the sauce, add chives, pour in balsamic vinegar, and stir-fry until the water is completely dry;

10. Heat a dry pot on the fire, add a little oil, add soybean sprouts and a little salt, and fry over low heat until the soybean sprouts are broken;

11. Finally, pour the fried chicken pieces on the dry pot, sprinkle with white sesame seeds, and eat while heating on the dry pot; If you don't use a dry pan, it is delicious to mix the two ingredients together and stir-fry them for 2 minutes.

How to cook dry pot dishes? Tofu slices, bean paste, oyster sauce, light soy sauce, balsamic vinegar, chicken essence and 13 spices of sugar, stir evenly under the tofu and then prepare garlic and stir-fry evenly.

And the restaurant a taste of the dry pot cauliflower recipe.

Prepare the ingredients, wash and set aside.

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The cauliflower is divided into large flowers and soaked in salted water for 10 minutes with the flowers facing down. The pesticide that was divided into small flowers and was afraid of soaking out went through the incision

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While soaking, cut the trimmings and prepare them.

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I use a cast iron pot, and it still requires some skill to use it, and I have to burn the pot until it smokes so that it doesn't stick to the pan.

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Then pour the oil, it doesn't take much, because the fat pork belly will also boil out the oil.

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Remove the pork belly from the pan.

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Stir-fry for half a minute, then spread out and boil the oil.

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While the oil is boiling, divide the cauliflower into smaller florets.

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After dividing the oil, it is almost boiled.

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Cauliflower in the pot. <>

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Put all the trimmings together except celery.

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Stir-fry for 3 minutes (not a cast iron pan or non-stick pan may burn, you can sprinkle cooking wine while stir-frying), draw circles and sprinkle in the cooking wine, so that evaporation on the side of the pot will make the dish very fragrant. I bought it in a bag, and if it's in a bottle, don't force it to draw circles.

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Sprinkle in the salt evenly and sauté. The taste of cauliflower is not very good, so you must pay attention when putting the seasoning, so as not to have a whole salt on one side and no taste on the other side.

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Add fuel consumption.

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Add light soy sauce. <>

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Add the celery. <>

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Fry for half a minute. <>

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Remove from the pan. The addition of celery is super good!

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Tips: Don't blanch, don't blanch, don't blanch! Say the important thing three times.

If the stir-frying process feels dry, sprinkle cooking wine and do not add water.

Celery must be put and match it with cauliflower! Don't forget to turn in your homework.

Ingredients: 500 grams of cauliflower, appropriate amount of carrot, 200 grams of pork belly, appropriate amount of ginger, a little Sichuan pepper, appropriate amount of vinegar, 3 cloves of garlic, appropriate amount of light soy sauce, appropriate amount of monosodium glutamate, 2 fresh red peppers, a little boiling water, an appropriate amount of bean paste, an appropriate amount of oyster sauce, an appropriate amount of peanut oil.

Method: 1. Clean the cauliflower and cut it into small pieces for later use (it is best to tear it into small pieces by hand, be careful not to tear it too big, it is not easy to cook).

2. Cut the pork belly into slices and set aside.

3. Slice the carrots, cut the red pepper, shred the ginger, and slice the garlic for later use.

4. Heat the pan with cold oil, wait for the oil to warm up, add an appropriate amount of peppercorns and stir-fry, stir-fry until fragrant, and then remove it.

5. Then put the chopped red pepper, shredded ginger, garlic slices and an appropriate amount of bean paste into the oil pan and stir-fry.

6. After stir-frying, add the chopped pork belly and stir-fry.

7. Stir-fry until the meat changes color slightly, then pour the chopped cauliflower into the pot and stir-fry.

8. Then pour the chopped carrots into it and continue to stir-fry.

9. Then pour in an appropriate amount of oil, light soy sauce, salt and vinegar and stir-fry evenly, add a little water, cover the pot and simmer for three minutes.

10. After three minutes, stir-fry over high heat, sprinkle in monosodium glutamate, and you can get out of the pot.

The nutritional value of dry-pot cauliflower.

1. It can replenish the energy needed by the human body in time.

Because cauliflower is rich in vitamins, proteins and other nutrients, and it is a vegetable, it is not harmful to the human body, and the nutrients in it will be replenished to the human body in time.

2. It has good anti-cancer and anti-cancer effects.

Cauliflower, like Chinese cabbage, contains anti-cancer substances, so eating more cauliflower has anti-cancer and anti-cancer effects, especially can reduce the incidence of breast cancer, stomach cancer and other diseases.

3. It can clear blood vessels.

Cauliflower contains flavonoids, which prevent infections and cleanse blood vessels, and this substance can also reduce the risk of heart disease and stroke.

4. It has the effect of clearing heat and detoxifying, moistening the throat and relieving cough.

Because cauliflower is generally relatively tender, it is easy to digest and absorb, and it also has the effect of detoxification and cough relief.

Dry-pot shrimp. Ingredients:

Shrimp, half a catty or a catty doesn't matter, wash and drain. Each shrimp is cut with scissors from the neck to the tail, so that it is easy to taste when cooked later.

Onions, the smallest, peeled and cut into square slices.

Green peppers, one or two, washed and seeded, cut into square slices.

Sesame pepper, that is, Sichuan pepper, the spice stalls in the major free markets are sold, must not be less, with your hands, at least half a handful, less is not delicious.

Sea peppers, Sichuan peppers, are fatter than dried peppers in the north, and can also be bought in major free markets, if not, red dried peppers in the north are also available. If you want to quantify, you need at least 30-40 peppers, half of which can be broken in two pieces, and the rest is left as a whole corpse.

Ginger, sliced. Garlic, six cloves, sliced.

Method: Put oil in the wok, at least not more than all the shrimp that will be put in. Heat the oil, add the shrimp until each shrimp is golden brown, remove and drain the oil.

From the wok, put the oil, heat, then reduce the heat to medium, so as to prevent the peppers and peppers that are about to be stir-fried from becoming paste, put in the peppers and peppers, ginger and garlic slices, fry the fragrance and spicy, put in the burning pie digging shrimp, onions, green peppers, salt, sugar, a little cooking wine, stir-fry until the flavor can be put out of the pot and put on the plate.

Tips: 1. When frying shrimp, it is better to go overboard than to underfire.

2。The sweeter and spicier the dish, the better.

3。Chili peppers and peppers should not be pasted.

Method 1Buy 1 pound and a half of shrimp (other shrimp may also work, but this is slightly cheaper), go to the head and intestines, cut a knife on the back with scissors, put the skin core cooking wine, starch, salted and set aside, 2The pot is slightly hot, pour in about half a bowl of oil, put ginger, garlic, pepper, hail dried red pepper, cumin, green onions, the amount should be large (I am in the unit, a handful of each) and burn over low heat until the fragrance comes out, 3Add the marinated shrimp (be careful to drain the water), stir-fry and stir-fry, and then you can start the pot.

Dry pot doll sleepy vegetables.

Ingredients: baby cabbage, pork belly, sliced meat, garlic sprouts, ginger slices, minced garlic, dried chili peppers, Sichuan peppercorns, light soy sauce, sugar, Xiangzhiyu Nian oil, chicken essence, salt.

1.Heat the oil pot, fry the pork belly to get the oil, add the minced garlic and ginger slices and fry until mature, add the seasonings other than the dried chili pepper and Sichuan pepper, and then put the baby cabbage in the garlic sprouts and stir-fry.

2.Heat the oil in a dry pan, add the dried chili pepper and the dried peppercorns and stir-fry until fragrant, and then pour the ingredients in 1 into the dry pot.

Dry pot cabbage. The cabbage adds a layer of pork belly aroma, adds spicy fresh sauce to make the flavor more unique, and finally drizzles onion oil to make the dish more fragrant and shiny.

Ingredients: cabbage, pork belly, dried chili pepper, Sichuan pepper, green onion, ginger and garlic slices, salt, soy sauce, oyster sauce, spicy fresh sauce, scallion oil.

1.It is best to tear cabbage by hand, and it is better to tear it by hand than to cut it with a knife.

2.The pork belly is cleaned and thinly sliced.

3.Put the pot on the fire, scorch the pot, add the pork belly, a little oil, stir-fry the oil, add the dried chili, Sichuan pepper, green onion, ginger and garlic and fry until the meat slices are fat, slightly curly, pour in the cabbage and stir-fry evenly, add spicy fresh dew and soy sauce to adjust the color and flavor, fry until it is broken, add salt, oyster sauce, stir-fry well, and pour onion oil to get out of the pot and put it into the dry pot to eat.

3. Put the selected accessories into a bowl and then cut the shallots, peel the ginger and garlic and cut them into small pieces, and put the cooked sesame seeds aside for later use. If the heat is not well controlled, you can pour the sauce prepared in advance into a bowl and leave the bottom oil in the pan to heat it. When the oil temperature is boiled to five ripe, put in the sauce that has been adjusted in advance, stir-fry over low heat to produce the fragrance, generally low heat for 90 seconds, and then the fried sauce can be presented.

Clean the bottom of the pan and add a small amount of oil, and add the ingredients when the oil is 70% hot. When the meat is fried until it is colored, then add the vegetables that have been washed and cut in advance, and then remove all the ingredients to control the oil. Finally, leave a little oil at the bottom of the pot, add an appropriate amount of dried chili, Sichuan pepper, green onion, ginger and garlic to stir until fragrant, then put all the ingredients into the pot and pour in the fragrant sauce fried in advance, and stir-fry for a while over low heat to get out of the pot.

It can be made into a dry pot of thousand leaf tofu, cabbage, beef in a dry pot, and seafood in a dry pot. First prepare the ingredients, then pour in the green onions, stir-fry the ginger and garlic in the pot with oil, add some bean paste, then cut the pork belly into slices and put them in the pot, stir-fry evenly, add an appropriate amount of condiments, then add a little water, and simmer for 10 minutes.

The recipes for dry-pot dishes include dry-pot chiba tofu, dry-pot cabbage, dry-pot seafood, and dry-pot beef. First of all, cut the pork belly into thin slices, put oil in the pot, put the pork belly and stir-fry for 3 minutes, add Pixian bean paste, chopped green onions, minced garlic, pour in the chopped chiba tofu, add light soy sauce, dark soy sauce, Sichuan pepper powder, simmer for 5 minutes, and the delicious dry pot chiba tofu is ready.

For example, there are dry pot cauliflower, and there is also dry pot shredded cabbage, and then it also includes dry pot thousand leaf tofu, dry pot fat sausage, dry pot pork ribs, first of all, you must prepare the ingredients, and then put them into the pot, stir-fry, and add appropriate seasonings.

Dry-pan potato chips.

Method 1Wash and peel the potatoes, then cut them into consistent slices and place them in boiling water for 30 seconds.

2.Put oil in a frying pan, heat it, spread the potato slices in the pan and fry until lightly browned on both sides.

3.Heat oil in a wok and stir-fry green onions, ginger and garlic until fragrant, add chili peppers and peppercorns to stir-fry until fragrant.

4.Pour the potato slices and some side dishes (shredded onion, celery segments) into the pan and stir-fry. 5.Add an appropriate amount of bean paste and stir-fry until fragrant, and finally sprinkle with sesame seeds or chopped chives.

Cauliflower contains a substance called "glucosinolated", which has a special aromatic smell. When eating cauliflower, chew the cauliflower, and the mustard oil will break down into "isothiocyanate", a substance that can remove carcinogens from the human body and play an anti-cancer role.

Studies have shown that this substance is able to inhibit breast and pancreatic cancer cells. Of course, glucosinolates are not unique to cauliflower, and other cruciferous vegetables such as broccoli, kale, mustard greens, and radishes also contain this substance. So overall, eating more cruciferous vegetables can reduce the risk of cancer.

In addition to mustard oil, cauliflower contains folic acid, vitamin C, and other antioxidants that may be linked to cauliflower's anti-cancer effects.

In addition to fighting cancer, glucosinolates can also lower cholesterol in the blood, thereby preventing cardiovascular diseases such as arteriosclerosis and coronary heart disease, high blood pressure, etc. Some analyses suggest that it is related to the anti-inflammatory effects of glucosinolin. In addition, mustard oil, vitamin C, vitamin K and other antioxidants also fight oxidative reactions caused by free radicals, preventing oxidative stress, which is good for the heart.

Preparation of dry pot dishes:

1. Blanch the cauliflower in water for 3-5 minutes, and choose according to your preference.

2. Slice the garlic and cut the green pepper into thick strips.

3. Heat the pot, add the fat beef slices directly, and those who pursue the taste can add some peanut oil to the pot first. Friends and relatives who often watch puppet recipes know that puppet cooking enthusiasts are low-fat and low-fat cooking enthusiasts.

4. Stir-fry the meat slices to change color, cook them in cooking wine, stir-fry a few times, and then add the spicy sauce of tempeh.

5. Stir-fry cauliflower and green peppers.

6. Add one spoonful of rice vinegar and two spoons of light soy sauce to the garlic slices, pour them into the pot and stir-fry.

7. Buy barbecue ingredients in the supermarket and add a spoonful of small salt spoons, without adding chili powder, cumin, and chicken essence.

8. Stir-fry all the ingredients evenly, and put them on a plate.