How to make stewed vegetables delicious, and how to make braised dishes at home?

Risotto. Ingredients: lean pork, tofu, vermicelli or cabbage, potatoes.

Ingredients: peanut oil, Sichuan pepper, ginger slices, green onions, seasoning, soy sauce, salt, water.

Cooking process:1Wash all the dishes and set aside.

2.Slice the meat, cut the tofu and potatoes into small pieces, cut the cabbage into strips, and the leaves are slightly larger, and set aside for later use.

3.Put oil in the pan, and when the oil is cooked, then put the meat.

4.When the water is almost out of water in the meat stir-fry, enlarge the green onion and fresh ginger, then enlarge the material, put less peppercorns, and add soy sauce.

5.Put the potato cubes in the pot, stir-fry for a while, add water, the water is just enough to submerge the potatoes, and cook on high heat.

6.When the water is boiling, add the tofu to the pot and simmer for a while.

7.When the potatoes are almost cooked, about 5-10 minutes, put the cabbage in the pot.

8.Cabbage cooked, about 5 minutes. (It doesn't matter if the cabbage and tofu are put in the wrong order).

How to make stewed dishes more delicious, the chef will teach you the tricks, the ingredients are cheap, the cooking is simple, and the taste is unique.

Preparation of large stew.

First of all, wash all the vegetables, boil the vermicelli in advance and soak it in cold water (the sweet potato flour I bought in the bag one by one, if the bulk one used is too long, remember to cut it from the middle after cooking soft), cut the cabbage into cubes, slice the carrots and potatoes, cut the tofu into cubes, slice the garlic, cut the green onion into rings, and cut the dried chili peppers into sections.

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Add oil to the pot, heat the tofu, and fry over medium-low heat until golden brown on both sides.

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After frying the tofu, you don't need to pour the oil, leave the bottom oil, and fry the dried chili, onion and garlic after the oil is hot.

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Pour in the carrot slices and stir-fry for a moment.

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Add the potato slices and stir-fry for about 2 minutes.

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Pour in the cabbage and stir-fry for a while, then add vermicelli and fried tofu, add a small spoon of thirteen spices, 3 spoons of light soy sauce, 2 spoons of dark soy sauce, and 1 spoon of oyster sauce and stir-fry evenly (if the vegetables are thickly cut and the noodles are not very soft, you can add a lid and simmer for a while, if the vegetables are cooked, do not need to simmer). Finally, add a little salt to taste and stir-fry.

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Stir-fry and put it on a plate or directly in a pot, although there is no meat, but each dish absorbs enough soup and is super flavorful, especially potatoes and vermicelli are soft and glutinous, and the tofu is charred on the outside and tender on the inside, all of which are super delicious. Make such a pot in winter to ensure that people with different tastes find it delicious, and if there are few people in the family, there is no need to cook other dishes.

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Tips: If you like to eat meat, you can add pork belly, the first step is to fry the pork belly until it changes color, and then then the next step is to fry it, the whole process is on high heat, if you want to add a cover to simmer, you should adjust the medium and low heat, because the cabbage is more water, you don't need to add water throughout the whole process, if the cabbage is less, the vermicelli is not soaked in advance, you can add some water to simmer for a while. I use a lot of ingredients, make a pot, if the ingredients are less, reduce the amount of seasoning.

Ingredient List]:

Ingredients: tofu skin, old tofu, chicken thighs, pork belly, soybean sprouts, vermicelli.

Ingredients: ginger, green onion, yam, egg, starch, star anise, Sichuan pepper, dried chili, fungus, Shanghai green.

Seasoning: salt, chicken powder, pepper, cooking wine, chicken essence, dark soy sauce, sugar, thirteen spices.

Step 1: Cut the ginger into minced pieces, cut the green onions into chopped green onions, and then cut some ginger slices and green onion slices for later use. After the yam has been peeled, it is first cut into thin slices and then chopped into pieces.

The tofu skins are stacked together and cut into shreds, and the old tofu is a piece and cut into thick slices. Fresh chicken thighs, chopped into even small pieces, then prepare a small piece of pork belly, cut into small pieces for later use. In addition, prepare another 200 grams of pork belly filling, put it in a basin and pour in the chopped yam cubes and chopped green onion and ginger.

Add 2 grams of salt, 2 grams of chicken powder, 1 gram of pepper, and pour a little cooking wine to remove the smell. Mix well with your hands to give the meat filling a flavor. After that, beat an egg, stir and beat in the same direction for 2 minutes to beat the meat filling into a gelatinous texture, so that the meat filling is more tender and elastic.

Finally, grab a small handful of starch and stir until the meat fills into a ball.

1. Stewed pork vermicelli pork braised first, when the meat is rotten, add wide flour to dry the soup. The taste is salty and fragrant, and the color is ruddy.

2. Sauerkraut and white meat in the Northeast are pickled sauerkraut and pork belly as raw materials, first put the meat into the pot and add water and seasonings to cook the fragrance, then add sauerkraut, and add blood sausage, vermicelli, etc.

3. Braised pork belly and boiled until eight minutes rotten, then add eggplant and potatoes, when the dish is almost cooked, add green peppers and tomatoes to stew, and add coriander when it is over.

Often what we say about stewed vegetables is for example, often we say stewed vegetables, for example, we often say stew, that is, for example, our normal situation is sauerkraut, and then add that blood sausage to make the best effect.

From delicious essentials to diverse recipes, we will share and appreciate them with you one by one. A quick overview of 7 kinds of stewed dishes, each with its own flavor and preparation method According to the dish.

Soak 1 handful of vermicelli, half a handful of fungus, and half a handful of dried shiitake mushrooms with cold water the night in advance. Peel and slice the carrots and potatoes, wash and cut the spinach into sections. Fry the meatballs and cut them into irregular chunks.

Add half a tablespoon of cooking oil to another pot, add sliced green onions and stir-fry until fragrant. Add half a pot of water, bring the water to a boil, add tofu, carrot and potato chips, shiitake mushrooms, and fungus and simmer for 10 minutes. Then add the vermicelli and spinach segments.

Then add half a bowl of water starch and mix well, and cook for about 1 minute. Finally, add the vegetarian meatballs and coriander. To start seasoning, stir 1 tablespoon of salt, 1 teaspoon of chicken essence and 1 tablespoon of pepper to boil, turn off the heat and simmer for 5 minutes.

First prepare the ingredients for the stew and some big ingredients, such as fennel cinnamon and the like, and then cook on the fire for about 20 minutes

The oil in the pot is hot, pour the fat into it and stir-fry the oil, add the lean meat and stir-fry, then add white wine to remove the fish, put the minced green onion and ginger into the pot and stir-fry, add red pepper, light soy sauce and oyster sauce, add water to simmer, add kelp shreds and tofu, add salt, add shredded white radish.

In fact, it is to prepare a lot of ingredients together, then put them in a pot and stir-fry evenly, and then add their favorite ingredients, and reduce the juice over high heat, which is very delicious and has a lot of ingredients.