The practice of chowder, the practice of smorgasbord dishes

Cooking is always a headache, and a hodgepodge can easily solve the problem of food and clothing for several people. This is a pot of freshness, fragrance and refreshment that makes people eat with endless aftertaste! Hurry up and start your hands, it will definitely give you a thought that you still want to eat after eating.

Ingredients: hairy crab, abalone, eel, clams, .........The 10,000 words are omitted here, and the advantage of this kind of pot is that you can add whatever you want, feel free! ）

Garnish: green onion ginger, coriander, potato, sweet potato, onion, millet pepper each, cabbage, Shanghai green, whatever you like, as long as you eat happy.

Specific method: 1. Wash abalone, clams, and hairy crabs. When buying crabs, pay attention to buying females, they are so delicious! This is the time for the holidays. Great! Hairy crabs are super delicious!

Flower clams. 2. Wash the coriander and green onion and cut it into sections, and slice or cut the onion, potato and sweet potato into pieces for later use.

Cut the potatoes into thick slices.

Cut the sweet potatoes into cubes and slice the onions.

3. Make a few cross-shaped strokes on the surface of the abalone.

Abalone. 4. When you buy eel, let the shopkeeper handle it well, and wash it a little when you go home.

Eel. 5. Heat the oil in the pan, fry the minced garlic until golden brown, put some in a bowl, pour in the soy sauce and stir, and set aside. The rest is stir-fried with green onions and ginger to bring out the fragrance.

6. Then there are all kinds of ingredients:

Put the onion in the bottom of the pot first, then spread the potatoes, sweet potatoes, eel, abalone, cabbage, Shanghai greens, clams, and hairy crabs. (There is a chef standing next to him, a little pressure, in fact, the hairy crab can be fried together when the minced garlic and green onion are fried, and then placed at the bottom of the bottom, so that the hairy crab will be more fragrant).

Onions. 7. Add a bowl of water, and half a bowl of a large bowl will be fine. Finally, pour the mixed soy sauce and minced garlic mentioned in Article 5 on top (the sauce does not have to be the same, you can choose to substitute it according to what you have at home, and then stir it to try the taste).

8. Close the lid and wait patiently, 10 minutes will definitely give you a gastronomic surprise!

9. Sprinkle coriander at the end, it's great to have it, after eating the main ingredients, you can take the juice bibimbap. I almost swallowed my tongue.

Succeed! A pot of fresh smorgasbord.

Tips: 1. Be sure to use a non-stick pan, in fact, if you cook something in a good pot, you can cook without adding water or soup!

2. You can use any ingredients you want to eat, and the meat ingredients need to be marinated a day in advance.

The preparation of the smorgasbord dish is as follows:Ingredients: 1 sea bass, 5 chicken wings, 1 carrot, 1 corn, 2 potatoes, 1 handful of celery, 2 heads of garlic, 1 piece of ginger, 3 green onions, 2 tablespoons of oyster sauce, 2 tablespoons of tomato sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of soybean paste, 1 tablespoon of sugar, 1 tablespoon of cornstarch, appropriate amount of water.

Steps: 1. Prepare materials.

2. Marinate the fish in salt cooking wine and ginger for more than 15 minutes.

3. The chicken wings are also marinated in cooking wine, salt and ginger for more than 15 minutes.

4. Start mixing the sauce with two tablespoons of oyster sauce.

5. Two tablespoons of tomato paste.

spoon soybean paste. >7. Two tablespoons of soy sauce.

8. A spoonful of sugar.

9. A spoonful of starch.

10. Mix evenly, add an appropriate amount of water and boil, I think you can make a little more of this sauce, and this amount of sauce is just enough for me to dish.

11. Heat oil in a pan and stir-fry the sauce.

12. Stir-fry until viscous and bubbling.

13. Standby.

14. Find a deeper pot with a flat bottom, put green onions, ginger and garlic, and put a little more garlic.

15. Put the vegetables on the yard, and put them below if they are not easy to cook.

16. Put in chicken wings, because potatoes and corn have less water, I added a little water, if you choose vegetables with more water, such as cucumber and celery, you can not add water.

17. Put the fish after the chicken wings are cooked.

18. Simmer for three to five minutes and the fish is ready to cook.

19. Pour in the fried sauce and simmer for another 3 minutes.

20. Add celery and sprinkle sesame seeds.

<>1. Chinese cabbage, vermicelli, tofu; Green onion, ginger, dried chili, egg, dark soy sauce, cooking wine, light soy sauce, salt, thirteen spices, chicken essence. Put the pure sweet potato vermicelli in a basin, pour an appropriate amount of hot water and soak it until it is soft.

2. Break a few leaves of cabbage, wash them in clean water, separate the cabbage and cabbage leaves, pat the cabbage with a knife, cut them into slices with an oblique knife, and tear the cabbage leaves into pieces for later use.

3. Cut the old tofu into pieces, cut the green onion into slices, cut the ginger into shreds, cut the dried chili peppers into small pieces, beat 5 eggs into the bowl, and beat them with chopsticks for later use.

4. Pour a small amount of cooking wine into the pot with cold water, add ginger slices, and take it out to cool after cooking.

5. Pour oil into the pot, pour in the egg liquid after the oil is hot, fry slowly over low heat, fry until the egg liquid solidifies, turn it over, put it on the board after frying, and then cut it into pieces with an oblique knife, and put it on a plate for later use.

6. After the pork is cooled, prick some holes on one side of the pig skin, pour an appropriate amount of dark soy sauce to color, wipe evenly, heat oil in the pot, put in the pork after the oil is hot, fry slowly over low heat, use chopsticks to turn a finger bucket with less oil, prevent oil splashing during the frying process, you can block it with a lid, fry it until the tiger skin is taken out to cool, and then cut into pieces for later use.

7. Pour oil into the pot, put in star anise pepper, cinnamon bay leaves, take it out after frying until fragrant, add green onions, ginger and dried chili peppers and stir-fry, fry the pork after stir-frying, then put in the cabbage to help fry it, put in the cabbage leaves after frying soft, stir-fry a few times and put in a spoonful of soybean paste, pour in an appropriate amount of light soy sauce, stir-fry evenly and then pour in an appropriate amount of water.

8. After the water is boiled, put in the tofu, the color is too light, put some dark soy sauce to color, simmer for about 15 minutes on medium heat, put in the egg pieces, vermicelli after stewing, stir-fry evenly and season after teasing the source, put two spoons of salt, half a spoon of chicken essence, half a spoon of thirteen spices, stir-fry evenly and continue to cook for about 5 minutes, pure sweet potato vermicelli is very well cooked, boiled until it is clear through the mountain and can be served and eaten.