In winter, my favorite food is stew, how to make stewed vegetables delicious?

It is recommended to first cold the pan and cold oil, the oil temperature is slightly higher into the star anise, peppercorns, fry the fragrance, scrape off the ingredients with a hand spoon, put the green onion, cabbage, stir-fry, into the roast meat, vermicelli, fried tofu, add broth, and the meatballs are in another pot, Note: After the oil temperature rises, the croquettes are charred on the outside and tender on the inside, and they are removed and put into the chowder. Pour pepper water, put salt, see the pot bubble, get out of the pot, scoop the dish with a spoon, put it into the sea bowl, drop a few drops of sesame oil, and then it can be served.

200 grams of meatballs, 1 handful of vermicelli (dry), 400 grams of cabbage, 1 tomato, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of Heinz tomato sauce, appropriate amount of pepper, appropriate amount of broth, appropriate amount of coriander, and prepare the ingredients: appropriate amount of crispy meatballs (depending on your preference, just enough to eat in one meal.) ）；Chinese cabbage with large pieces; Wash the vermicelli (do not need to bubble); Diced tomatoes; Chop the coriander into sections; Sliced green onions, ginger and garlic; Wok oil, put in peppercorns, star anise stir-fry until fragrant, add green onions, ginger and garlic and stir-fry until fragrant; Add the Chinese cabbage and stir-fry; When the Chinese cabbage is slightly soft, add the tomatoes and stir-fry well, when the tomatoes are a little out of the water, add tomato sauce and stir-fry together; Add dark soy sauce and cooking wine, stir-fry well; Infuse stock or water.

The amount should be just uncooked or a little more; After the pot is boiling, add the crispy meat, meatballs, and vermicelli. Bring to a boil over high heat, turn to low heat and simmer until the vermicelli is soft and cooked; When it is almost out of the pan, add salt and pepper to taste. I use noodle soup, which saves everything and makes the soup more delicious.

This kind of material is generally salted, but don't be salty. Put in a container and sprinkle with coriander.

Ingredients: pork belly, tofu, kelp, cabbage, peanut oil, pepper, ginger slices, green onions, ingredients, soy sauce, salt, fresh soup, monosodium glutamate, sesame oil, etc., the practice of stewed vegetables

1. Wash all the dishes and set aside.

2. Slice the pork belly, cut the tofu into small pieces, cut the cabbage into prismatic pieces, the leaves are slightly larger, shred the kelp, and set aside for later use.

3. Shred the green onion and slice the ginger for later use.

4. Put oil in the wok, after the oil is 5 hot, put the meat slices and stir-fry until it changes color.

5. Put shredded green onion and ginger slices, then enlarge the ingredients, a little pepper, a little salt, soy sauce, then put cabbage pieces, kelp shreds, and stir-fry.

6. Stir-fry for a while, add fresh soup, put tofu cubes, cover the pot, and cook over high heat.

7. For about 5 minutes, add monosodium glutamate and sesame oil. Remove from the pan.

Let's share with you how to make a stew. pork belly, potatoes, shiitake mushrooms, carrots, tofu, green peppers, vermicelli, meatballs, cabbage, garlic, green onions, ginger; Peel, wash, slice the potatoes and set aside (do not cut too thinly); Peel and slice the carrots and set aside; Rinse the tofu with water and cut into thick slices for later use; Wash and slice the mushrooms and set aside; Wash and slice the green peppers and set aside; Wash and slice the cabbage and set aside; Slice the garlic and ginger, peel, wash and slice for later use; Soak the powder strip in advance to soften and set aside; Cut the green onions diagonally into sections for later use; Blanch the pork belly in boiling water for 5 minutes, remove it and cut it into thin skins for later use (put two slices of ginger and two star anise to remove the smell when blanching the meat); Add a little oil to the hot pan, add the pork belly, green onion and ginger slices (don't put the green onion and ginger to half for later), a little salt, stir-fry for two minutes, and set aside; Add oil to the hot pan and cook until it is 6 hot, add a spoonful of bean paste and stir-fry until fragrant; Add green onions, ginger and garlic slices and stir-fry until fragrant; Add carrot slices and potato slices and stir-fry for one minute; Add the pork belly, add an appropriate amount of five-spice powder and Sichuan pepper powder, and stir-fry for one minute; Add the pork belly, add an appropriate amount of five-spice powder and Sichuan pepper powder, and stir-fry for one minute; Put in the soaked powder tape; Add the green pepper slices; Finally, add the cabbage; Taste the taste, then add the corresponding condiments according to your taste, and cook over medium heat for about 3 minutes.

250 grams of pork (lean), 1000 grams of pork knuckle, 300 grams of sour cabbage, 150 grams of vermicelli, 25 grams of wheat flour, 50 grams of eggs, 5 grams of salt, 4 grams of monosodium glutamate, 3 grams of soy sauce, 2 grams of Sichuan pepper powder, 20 grams of vegetable oil, 5 grams of green onions, 4 grams of ginger, 2 grams of sesame oil, cut the pork lean meat (lean pork) into triangular pieces; Scrape and wash the pork knuckle, put it in the pot and cook until it is half-cooked, remove the bones, and cut it into cubes; Cut the sauerkraut into thin strips, wash it 2 times with cold water, and squeeze out the water; Slice the green onion and ginger; After soaking the vermicelli in water, cut it into sections (10 cm long), use eggs, flour, refined salt (2 grams), peppercorn powder and paste, put the pork essence meat pieces in, grasp and hang a layer of paste, put it in 60% hot vegetable oil and fry it until golden brown and remove it; Put the pot on the fire, pour in 500 grams of broth, put in the fried pork essence pieces and pork knuckle meat, add soy sauce, refined salt, green onions, ginger slices; After boiling, turn to low heat and simmer for half an hour, add shredded sauerkraut and simmer for another 20 minutes, add vermicelli and monosodium glutamate, and simmer for another 10 minutes; Pick out the green onion and ginger slices, and drizzle with sesame oil.

Potatoes, green peppers, carrots, vermicelli, pork belly, tofu, meatballs, soy sauce 20 grams, salt 3 grams, vinegar 2 grams, rice wine, green onions, ginger and garlic, cooking oil. The vermicelli should be made of good, pure potatoes or sweet potato flour. Wash the ingredients, cut the potatoes and carrots into thick slices, break the green peppers, soak the vermicelli in boiling water, and slice the pork belly with the skin for later use.

Sit in a pot with a little oil and fry the pork belly first, put some green onions, ginger and garlic grains, spray a little soy sauce and add rice wine, stir-fry until fragrant and put it in a bowl. Pour the oil again, this oil should be a little more, first stir-fry the potatoes over medium heat, then add the carrots and fry for another minute. Add the green pepper and fry for a minute, put the fried meat slices, then add the green onion, ginger and garlic, soy sauce, add rice and wine to stir-fry, add water, the amount of water should be slightly more, because there are vermicelli to burn, this is more absorbent, and then put salt and vinegar, and boil over high heat.

Burn the tofu, meatballs, and vermicelli together over medium heat, cover it with a lid, and cook it for five minutes.

200 grams of squid, 100 grams of meatballs, 60 grams of hoof tendons, quail eggs, 30 grams of bean curd, 25 grams of green vegetables, skin residue, oil gluten, tofu 15 grams of black fungus, oyster mushrooms 10 grams of minced ginger, appropriate amount of salt, stock, oil. Soak the hoof tendons in water and wash them and cut them into pieces, soak the black fungus to remove the pedicle and break it into small flowers. Quail eggs are cooked and shelled and set aside.

Cut the tofu and skin residue into pieces, wash and cut the yuba into sections. Wash the greens, wash the oyster mushrooms, remove the stems and tear them. Cut the squid into medium and long pieces, blanch into rolls and drain for later use.

Pour oil into the pot and heat it, fry the ginger until fragrant, put in the meatballs, oil gluten, stock and other processed ingredients, change to low heat and simmer slowly after boiling, and finally add salt to taste, so that a pot of soup mellow and delicious stewed dishes is ready, the method is also very simple, if you like it, try it quickly!

Two eggplants, one large potato, two tomatoes, half a green onion, one sharp pepper, half a bowl of lean pork slices, meatballs, peanut oil, salt, cooking wine, water starch, pepper, chicken powder. Wash the eggplant and tear it into small pieces by hand. Peel and wash the potatoes and cut them into hob pieces, peel and cut the tomatoes into pieces, tear the green onion and pepper into slices by hand, and marinate the lean meat slices with a little salt, cooking wine, and water starch.

Heat oil in a wok and add lean pork slices to stir-fry to change color, add some pepper and stir-fry well, then add the green onion slices and stir-fry. Add the tomatoes. Sauté until the tomatoes are juiced, then add the potato and eggplant cubes and fill with the same broth.

After boiling over high heat, turn to medium-low heat and simmer until the raw materials are soft and rotten, mainly potatoes are soft and rotten, put in green pepper slices and meatballs and stew for a while, add salt and chicken powder to taste and then remove from the pot.

The favorite food of our family is the stewed dish I make, and I am very proud to see that they like to eat it, so let me talk about my practice. Prepare the vegetables...Pour oil into a wok and stir-fry the pork.

After the meat changes color, add the green onion, ginger and garlic and stir-fry until fragrant. Pour in some dark soy sauce. Pour in the vinegar.

Pour in beer and stir-fry. Pour in the washed kelp knotsStir-fry evenly and add salt.

Add the potatoes. Add the vermicelli. After mixing well, pour in an appropriate amount of boiling water, cover the pot, and simmer for about 5 minutes.

Turn off the heat and add MSG.

2 potatoes, half a pound of tofu, a little potato vermicelli (wide flour), pork belly, rape. Slice the pork belly, cut the potatoes into small pieces, cut the tofu into triangular slices, and cut the rape into sections. Add hu oil (vegetable oil) to the pot, stir-fry a little pork belly to get oil, add green onions, ginger and garlic to taste, and it is best to put thirteen spice powder at this time.

Pour in the potatoes and stir-fry, add dark soy sauce until the potatoes turn golden brown, add water to cover the potatoes, and bring to a boil over high heat. Reduce the heat to low and add the tofu to simmer, about 15 minutes, then add the vermicelli and simmer for 3 minutes. Add the rape segments and stir-fry to make it even, add the chopped green onion and put it on a plate.

If you don't know how to make stew, you can buy some directly on the Internet, and you can make this kind of ingredient directly, ** is not expensive, about ten yuan, you can put all kinds of dishes in it and cook.

I am very good at stew, I feel that the most important thing to make stewed dishes is time, it takes a lot of time to stew the vegetables slowly, and then the juice must be collected on high heat, so that the taste of the dish will be strong, and the dish will be delicious.

There are many ways to make braised dishes: stewed vermicelli with pork, pork ribs stewed with cabbage and potatoes, stewed beef brisket with tomato, etc., all of which are suitable for eating in the cold winter.

In the north, when the weather turns cooler, everyone will invariably stock up on a lot of Chinese cabbage, sweet potato vermicelli, with pork ribs or big bones, and you can stew a pot of fragrant cauldron dishes at any time, which is suitable for a family to sit around and eat; The process of cooking stewed in the south is relatively more complicated, and the taste is also very fragrant.

Although there are differences in the methods of stewed dishes in the north and south, the taste is the same, so let's introduce a few:

1. Cantonese poon choi. This kind of stewed food ingredients are very diverse, and the production technique is very particular, the pork ribs, beef, potatoes, baby cabbage, vermicelli and other ingredients are all put in one pot, after more than a dozen processes such as boiling, stewing, frying, etc., the taste that comes out is fresh and fragrant. The container for poon choi is as big as a cornucopia, symbolizing good fortune and is a must-eat specialty dish for Cantonese people.

2. Stewed lamb with white radish. As the saying goes, eat radish in winter and ginger in summer, white radish is the best tonic in winter, which can improve our ability to pit cold, and we need to pay attention to when making this stew: lamb should be blanched in advance, and enough ginger slices should be added during the stewing process, so as to remove the smell.

3. Pork stewed vermicelli. This dish is a very famous home-cooked dish in Northeast China, where fat and thin pork belly is fried to make fat, and then Chinese cabbage and vermicelli are stockpiled in advance, and the hot pot is perfect for eating on a snowy day.

4. Stewed beef brisket with tomato. Compared with the previous dishes, this dish is relatively delicate, and even some Western restaurants will serve this dish. Boil the tomatoes into a sauce, add the beef brisket chopped into small pieces, and simmer for an hour, the aromas of beef and tomatoes are fully combined, and if you feel that the texture is monotonous, you can also add potatoes and carrots.

5. Big pot dishes. A common big pot dish is a pot stew of pork belly slices, Chinese cabbage, potatoes, and vermicelli, and different ingredients may be added in different places.

You need to prepare potatoes, cabbage, tofu, eggplant, radish, all cut, clean, put in the pot to stir-fry, add water and sauce to stew can be made, Northeast stewed vegetables are suitable for eating in winter, very warm.

You can prepare some dishes that you like to eat, then wash them, put pork belly in the pot, fry the fragrance, fry the lard, add the bean paste, add the green onions, ginger and garlic, and then. Add the cabbage. After stir-frying until fragrant, add some water, then add tofu and your favorite side dishes, and simmer over low heat for about 15 to 20 minutes.

Sauerkraut potato vermicelli stewed is perfect to eat in winter.

The method is very simple, you need to wash all kinds of side dishes, cut them into small pieces, then heat the oil, put green onions, ginger and garlic in it, put the side dishes into the pot according to the degree of softness and hardness for stir-frying, add water and simmer slowly, you can eat cabbage stewed vermicelli in winter.

Here's how to make a delicious risotto:Ingredients Tools: 500 grams of Chinese cabbage, 100 grams of Yau Shi Shen vermicelli, 50 grams of kelp knots, 150 grams of potatoes, 100 grams of pork, 5 grams of oil, 50 grams of beer, 5 grams of green onions, 3 grams of dark soy sauce, 3 grams of ginger, 5 grams of garlic, 3 grams of vinegar, 3 grams of salt, pot.

1. Pour oil into the wok and stir-fry the pork.

2. After the meat changes color, add the green onion, ginger and garlic and stir-fry until fragrant.

3. Pour in an appropriate amount of dark soy sauce.

4. Pour vinegar into the nuclear spring.

5. Pour in beer and stir-fry.

6. Pour in the washed kelp knots.

7. Pour in the cabbage.

8. After stir-frying evenly, add salt.

9. Add the potatoes.

10. Add vermicelli.

11. After mixing well, pour in an appropriate amount of boiling water, cover the pot, and simmer for about 5 minutes.

1. Put more pork belly, stewed vegetables must have meat, can not be made into vegetarian dishes, traditional stewed dishes need to cut the pork belly into thin slices, slowly stir-fry out the fat, the fat becomes clear, fat but not greasy, so that the fragrance of the fat slowly infiltrates into various side dishes in the process of stewing, in the past in the era of scarcity of materials, this oily smell is the salvation of the taste buds.

2. Put more dried vegetables, dried vegetables have a rich and strong fragrance, and can also best absorb the taste of the soup, whether it is dried beans, vermicelli, dried bean skin, dried shiitake mushrooms, yuba, etc., after a long time of stewing, the fragrance will be emitted and absorbed to the greatest extent, and the cauldron dishes are not afraid of strong taste, the more fragrant the better.

3. Put more fresh dishes, such as mushrooms, bamboo shoots, sea sail and other ingredients that can improve freshness, which are also very suitable for appearing in stews, the more you cook, the fresher and fragrant you are.

The above 3 ingredients are all suitable ingredients for more in stew, and there are 2 types of ingredients that appear in stews as little as possible.

1. Less seafood ingredients, stewed dishes are not suitable for adding seafood ingredients, seafood is too flavorful, even if you put it a little bit, the whole sedan pot dish will become a "seafood hodgepodge", and the general stewed dishes do not put seafood ingredients.

2. Don't put green vegetables, green vegetables are not resistant to stewing, and they can't be clamped up after cooking for a long time, and they are not easy to absorb flavor, and there is no benefit in putting them in stew.