A casserole stew that is suitable for winter

1. Stewed cabbage with shrimp in a casserole.

Cabbage and tofu are both light ingredients, and if you add a few shrimp to stew together, it will be particularly delicious, and the vegetable soup will be particularly delicious after eating.

Ingredients: half a cabbage, 1 piece of tofu, a handful of sweet potato vermicelli, a few shrimps.

Method: Cut the sweet potato vermicelli into segments and soak in hot water until soft. Cut the cabbage into pieces with an oblique knife, and open the cabbage and leaves (the cabbage and leaves are not the same as the ripening time, so they cannot be put in the pot at one time). Cut the tofu into cubes. Remove the shrimp line and handle it cleanly.

Pour cooking oil into the pot, put the shrimp into the pot after the oil is hot, stir-fry until the shrimp change color, put the green onions, ginger and garlic into the pot, and fry until fragrant. Put the cabbage in a pot and stir-fry a few times, then add 1 tablespoon of light soy sauce and half a spoon of dark soy sauce and stir-fry until brown. Pour a large bowl of water into the pot, then put the vermicelli into the pot, then cover the pot, bring to a boil over high heat, turn to low heat and simmer for 5 minutes.

After simmering, put the tofu in the pot and cook for another 2-3 minutes. Finally, put the cabbage leaves into the pot and stir-fry evenly, then add 1 tablespoon of salt and a little white pepper to taste, simmer for 2-3 minutes, sprinkle with a little chopped chives and it is ready to go.

2. Assorted casserole vegetarian dishes.

Ingredients: Appropriate amount of tofu, a few shiitake mushrooms, 1 dried bean skin, 1 king oyster mushroom, 1 carrot, 1 small handful of enoki mushrooms, and an appropriate amount of rape.

Method: First, process the tofu, slice the tofu and put it in a pan, and fry it over low heat until lightly browned on both sides. Then spread the green onion and ginger slices on the bottom of the casserole, and then put the chopped shiitake mushrooms, dried bean skin, king oyster mushrooms, carrots and fried tofu into the casserole, and then pour in a bowl of broth.

When everything is done, put the whole pot on the fire, bring to a boil over high heat, turn to low heat and simmer for 2-3 minutes. Then, put the enoki mushrooms and rape into a pot and bring to a boil again, finally, add 2 tablespoons of salt, 1 tablespoon of chicken essence, 1 tablespoon of white pepper to taste, stir well and turn off the heat.

This stew is delicious without meat, and the ingredients are light and delicious together, making it suitable for cold weather.

When it's cold, drinking milk tea to keep warm is not as good as stewing a pot of vegetables.

This stew is delicious without meat, and the ingredients are light and delicious together, making it suitable for cold weather.

The weather is getting colder and colder, and in a blink of an eye we are about to usher in the light snow season. Before and after this solar term, the temperature is getting lower and lower, and the north is almost above and below zero, so everyone must pay attention to keeping warm and cold, and eat well and warm, so as to resist the cold!

If you want to eat enough and not grow meat, I recommend a casserole dish for everyone. Of course, you can also use a regular pot to stew. Why is it recommended to use a casserole?

It's because the temperature is low now, and if we cook in advance, it will quickly get cooler if we put it aside. After simmering in a casserole, it can be served directly on the table, and because the casserole has good heat retention, it will not get cold even after a meal!

The stew I shared today is delicious and fragrant without meat because I used chicken broth. I usually boil the chicken soup in advance, divide it and freeze it, and take out a pack to thaw it in advance when stewing, so that it can be stewed directly. You can also use ordinary water, and the taste is also good, but in terms of nourishing effect, it is slightly inferior.

For this stew, I used northern tofu, Chinese cabbage unique to winter, chestnuts, and wolfberries, all of which are delicious ingredients that do not grow meat, stewed together, light and delicious. Let's share the practice with you:

Ingredients: 1 piece of tofu, 16 chestnuts, cabbage leaves, ginger, coriander, wolfberry, salt.

Specific method: 1. Defrost the chicken broth in advance and put it in a pot, then add the peeled chestnuts and cook together. We have to buy more chestnuts when we harvest them in the fall, remove them from the shells and freeze them, and take them as you go. If you don't have chicken broth, you can use plain water, and it tastes good!

2. Tofu is also put in the same cooking, as the old saying goes, thousands of tofu and ten thousand fish, the longer the tofu is stewed, the bigger the hole in it, the better it tastes.

3. Take only the leaf tips of the Chinese cabbage and tear them into pieces by hand. Shredded cabbage is really better when stewed than cut with a knife.

4When the tofu and chestnuts are stewed, you can add the cabbage.

5 Bring to a boil again, the cabbage leaves are slightly soft, turn off the heat, add coriander and wolfberries, and season with salt. Do not boil the cabbage leaves for too long as the residual heat of the casserole will last for a long time and the leaves will continue to soften.

Enjoy! On such a cold day, come to such a hot pot and eat a full meal, isn't it better than drinking a cup of milk tea?

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Ingredients: A potato with a little cabbage leaves.

A pinch of tofu and a pinch of kelp.

A little tofu skin and ten meatballs.

10 shiitake mushrooms and 10 black fungus.

Salt chicken essence. Light soy sauce Dark soy sauce.

Pixian bean paste, green onions, ginger and garlic.

A handful of spinach. The steps to make the casserole stew.

1.Cut the tofu into cubes, cut the potatoes into diamond-shaped pieces, put the tofu and potatoes in a hot oil pan and fry them until they are slightly yellow at the margins, remove and set aside. Spread two layers of cabbage leaves on the bottom layer of the casserole, and stack kelp, tofu skin, shiitake mushrooms (the water for soaking shiitake mushrooms is reserved, I use dried shiitake mushrooms), meatballs, fungus, and fried potato tofu are also stacked.

2.Add a certain amount of light soy sauce, a small amount of dark soy sauce, chicken essence, salt, vinegar to the mushroom water, make a broth, pour it into a stacked casserole, simmer, and crush the spinach leaves after boiling. In another oil pot, fry a little Pixian bean paste to get out of the red oil, add green onions, ginger and garlic to stir out the fragrance, pour the oil and green onions, ginger and garlic into the stewed casserole, and simmer for another ten minutes even if it is completed.

It's so warm to eat a warm casserole on a winter night in the north.

These dishes that are commonly eaten now can be stewed in a casserole, but it should be noted that the use of a casserole is easy to fry if it is too dry. It's best not to fire too hard.

Of course, the casserole is better for soup

The easiest way to buy a piece of tofu, cut it into small pieces, and add it to the chicken balls, fish balls, and meatballs you buy from the supermarket, or you can buy your own meatballs

Add less vegetables or shrimp or something like that, and it's good to boil, and it's amazing

The casserole is best at stewing, stewing, simmering, cooking and other cooking methods, characterized by the fresh and mellow quality of the soup, the original flavor, and the rich flavor.

The features of the casserole are:

1.Strong heat retention capacity.

2.The texture is porous, which can absorb and release the taste of food in small amounts.

3.It is not resistant to temperature changes, and is mainly used for slow boiling over low heat.

4.Before cooking, some of the food is cooked in a pot.

Casserole is suitable for simmering soup, and food made in casserole is more flavorful.