The practice of pot dishes, how to make pot dishes delicious, and the home practice of pot dishes

Material. 500 grams of rice, 500 grams of mung beans, chopped green onion, minced ginger, coriander, peanut oil, sesame oil, flour, noodle sauce, soy sauce, five-spice powder, alkaline noodles, wet starch, dried slices, sesame paste, fermented bean curd, chili oil, etc.

Method. 1) Grind the mung beans, sieve them, soak them in water, then knead them by hand, remove the bean skin and impurities, control the remaining water, mix them with the soaked rice, and grind them into porridge.

2) Put the solder on a low heat, scoop the batter, spread out into a round pancake as thin as paper, and cut it into a willow leaf shape with a knife.

3) When making marinade, first heat the sesame oil, put in chopped green onion, minced ginger and coriander root, until it is golden brown, add large flour and noodle sauce, pour in soy sauce, and pour it into the basin after boiling. Then bring the water to a boil, add the salt and the prepared sauce. After the pot is boiled, pour in the soy sauce, add the large cooking powder, five-spice powder, minced ginger, alkaline noodles, and after the braised soup is boiled, thicken it with water dough powder, and pour it into the container.

4) Rinse the bean curd with some clean brine water, then stir it with other brine and mix it with monosodium glutamate. In addition, fry the spicy noodles in hot oil until they are apricot yellow, and separate the oil and paste.

5) Take another dried incense and cut it into small elephant eye slices, fry it in hot sesame oil until the skin is crispy, pour it into boiling water and boil. After boiling, pour in soy sauce and monosodium glutamate, and after boiling the pot again, remove the fragrant dry, and finally, dilute the sesame paste with sesame oil.

6) When eating, put the "gaba" into the container with the marinade, stir appropriately, put it in a bowl, and add the fermented bean curd, chili paste, dried fragrant slices, sesame paste and chopped coriander according to each person's taste.

Ingredients. Ingredients.

Mung bean noodles. 150g excipients. Oil.

Amount. Salt. Amount. Monosodium glutamate.

Amount. Soy sauce.

Amount. Green onion and ginger.

Amount. Fermented bean curd.

Amount. Sesame.

Amount. Coriander.

Amount. Black fungus.

Amount. Daylily.

Amount. Starch.

Amount. Wheat flour.

Amount. Star anise.

Amount. Steps.

1.Soak fungus and daylily in advance.

2.Take an appropriate amount of mung bean flour and wheat flour.

3.Add water to make a batter.

4.Heat the electric baking pan and put the batter into the pan.

5.Spread into thin slices.

6.Once formed, the dough sheet is turned over.

7.When the dough is cooked, the pot is ready. Place on a baking net to cool.

8.Cut the pan into cubes.

9.Prepare tahini. Tahini can be diluted with a little oil or water.

10.Prepare bean curd.

11.Twist into fermented bean curd juice.

12.Cut the pan into cubes.

13.Fungus, daylily back to the knife.

14.Wash the parsley and finely chop.

16.Add soy sauce.

17.Add water.

18.Put the fungus into the pot.

19.Add the daylily to the pot.

20.After boiling, add salt and monosodium glutamate.

21.Hook water starch.

22.The starch is cooked, and the marinade of the pot vegetables is ready.

23.Group photo of pot, marinade, and small ingredients. It is spicy and can also be served with chili oil.

24.Add an appropriate amount of marinade to the pot.

25.Add fermented bean curd.

26.Drizzle with tahini.

27.Sprinkle with coriander, stir slightly, and enjoy.

Tips: Add some wheat flour to the mung bean noodles to make the pot more tough and have a good taste.

It's also great to fry some chili oil with it. My diners have a weak ability to eat spicy food, so they are exempted. Generally, the pot shop is equipped with chili oil.

The marinade of pot dishes is basically vegetarian marinade.

The addition of small ingredients is particular, so I will introduce it to you clearly.

Ingredients: half a bowl of mung beans, half a bowl of rice, a little oil, a little chopped green onion, a little minced ginger, a little minced garlic, 2 large ingredients, an appropriate amount of soy sauce (fresh in June), a little large flour, an appropriate amount of coriander root, a little sesame paste, a little bean curd, an appropriate amount of water chestnut powder or starch.

1. Mix mung bean noodles and millet noodles into a paste one day in advance and spread them into pancakes. Let it cool, cut it into diamond-shaped strips, spread it out and let it dry overnight.

2. Start making marinade the next morning. Boil water with coriander root first.

3. Cut the dried fragrant into thin strips and fry them crispy, remove them and set aside.

4. Put a little oil in the pot and fry the ingredients until a little noodle sauce, light soy sauce, stir-fry a little, and add the boiled coriander root water. The water is boiled and thickened with starch until the brine is thickened.

5. Put the dried pot strips into the marinade, put it against the edge of the pot and let the pot strips wrap in the marinade and serve it in a bowl.

6. Put the sauce tofu water mixed with cold boiled water in advance, sesame sauce and chopped coriander in a bowl. Let's start with the standard shortbread.

Ingredients: Appropriate amount of mung bean noodles and millet noodles.

Excipients: 5 grams of shredded ginger, 5 grams of chopped green onion, 5 grams of coriander, appropriate amount of fermented bean curd, appropriate amount of edible oil, 7 grams of light soy sauce, 5 grams of chicken powder, 2 grams of salt, 3 grams of sugar, appropriate amount of broth, 30 grams of water starch, 5 grams of sesame oil.

Method: 1. Cut the coriander into sections.

2. Put mung bean noodles, millet noodles and 50ml of water in a bowl and stir into a batter.

3. Brush the appropriate amount of cooking oil in the pot, scoop in the batter, spread it into a cake shape, fry it over low heat, and cut it into small pieces.

4. Put 5ml of oil in a pot, pour in shredded ginger and chopped green onion, heat until fragrant, and pour in the dough.

5. Pour in the fermented bean curd, light soy sauce, chicken powder, salt, white sugar stock, and stir-fry evenly.

6. Add water starch, stir-fry evenly, pour in coriander and sesame oil, and stir-fry evenly.

7. Done. <>

The pot dish is made with mung beans and millet water.

Guoba cuisine, Tianjin dialect is called Gaba cuisine. The pot is made of mung beans and millet water ground into a pulp, spread into thin and uniform pancakes, dried and cut into willow leaf-shaped strips, soaked in vegetarian marinade, served in a bowl, and dotted with six kinds of small ingredients, such as sesame paste, fermented bean curd juice, chili oil, spicy paste, sprinkled with braised dried slices and coriander foam.

The finished product is colorful, multi-flavor mixing, plain fragrant, fragrant and tender, delicious and palatable, the product relies on strict pure natural material selection, exquisite fourteen production processes, especially the size of the halogen process and other three unique activities, so that its flavor is unique, well-known, and deeply loved by consumers. Tianjin's pot dishes are not only food, but also soup and vegetables, and have become a unique specialty of Tianjin.

The origin of the pot dish

Tianjin Gaba cuisine is the most authentic of Dafulai. Daifuku Lai pot dish is the oldest and most famous. Da Fu Lai Store is located in Hongqiao District, Tianjin, which is home to 18 ethnic minorities.

Among them, there are 10,000 Hui people, accounting for 50 percent of the city's Hui population, and it is a Hui nationality inhabited area.

Hongqiao District is an old city with a long history, it is not only the cradle of modern industry and commerce in Tianjin, the birthplace of Tianjin cuisine, but also the cradle of halal snacks in Tianjin. As one of the representatives of Tianjin's ethnic snacks, Da Fu Lai pot dish is its outstanding representative, and Tianjin Muslims are proud of Da Fu Lai.

The founder of Dafulai Guoba Cuisine is surnamed Zhang, and he is the thirteenth generation of Zhang Qing, a well-known vegetable garden in Liangshan in the Song Dynasty. Founded by Zhang Lan and his wife in the 22nd year of Qianlong in the Qing Dynasty, it has been inherited for nearly 300 years, and the name of the store was given by Emperor Qianlong during his second southern tour. It originated from Shandong pancakes, created in the Qianlong period of the Qing Dynasty, officially finalized in the Guangxu period of the Qing Dynasty, and has been inherited to this day.

The above content refers to Encyclopedia - Pot Dishes.

Guoba can be made into Guoba dishes, Guoba spicy chicken, Guoba squid rolls, etc. 1. Pot dishes. 1. Prepare materials:

Hot pot, pork, dried tofu, chili, oyster sauce, light soy sauce, chicken essence, salt, starch. 2. Dice dried tofu, chili pepper and pork, marinate with egg white and starch. 3. Put the pot into the oil pan and fry it, pour the pork into the pan and stir-fry, add cooking wine, light soy sauce, oyster sauce, chicken essence, salt, starch and water to make a seasoning for later use.

1. Pot dishes.

1. Ingredients: pot, pork, dried tofu, chili, oyster sauce, light soy sauce, chicken essence, salt, starch.

2. Dice dried tofu, chili pepper and pork, marinate with egg white and starch.

3. Put the pot in the oil pan and fry it crispy, pour the pork into the pan and stir-fry, add cooking wine, light soy sauce, oyster sauce, chicken essence, salt, starch and water to make a seasoning for later use.

4. After stir-frying the dried tofu and chili peppers, pour in the previous seasoning, then pour it on the pot and garnish with chives and sesame seeds.

Second, the pot spicy chicken.

1. Prepare ingredients: chicken thighs, pot paste, green pepper, spicy peanuts, dried chili, ginger, garlic, Sichuan pepper, sesame pepper, cooking wine, dark soy sauce, light soy sauce, white pepper, chicken essence, caster sugar, salt.

2. Cut the chicken thighs into cubes, add cooking wine, white pepper and salt, stir well, and marinate for 20 minutes.

3. Heat the pot, pour in an appropriate amount of cooking oil and pot, fry until golden brown and remove it, and then pour in the chicken pieces and fry it until golden brown and remove it.

4. In another pot, pour in dried chili peppers, garlic, Sichuan pepper and sesame pepper, stir-fry until fragrant, then pour in chicken pieces, pot, spicy peanuts and green peppers and stir-fry.

5. Finally, add dark soy sauce, light soy sauce, white pepper, chicken essence and caster sugar to taste.

3. Steamed squid rolls.

1. Ingredients: squid, pot, garlic, oyster sauce, tomato paste, sugar, bell pepper, onion.

2. Remove the internal organs of the squid and wash it, change it to a flower knife, and blanch it with boiling water.

3. Heat the pan with cold oil, boil the syrup with sugar, pour in the chopped onion and garlic and stir-fry until fragrant, then pour in some oyster sauce and tomato sauce to taste.

4. Pour in the blanched squid rolls, hang the juice, then pour in the green peppers and chopped green onions, and fry evenly over high heat.

You can make egg yolk baked pot, prepare some salted egg yolk, pot, salt, oil, pot to break, it is best to get small pieces, otherwise there is no way to wrap the egg yolk well, take out the egg yolk and crush the salted duck egg after cooking, and then add some oil to the pot, pour the egg yolk into it, fry it until the egg yolk is bubbling, and then pour the pot into it, stir the egg yolk evenly, and decide whether to put salt according to your own taste.

Potted shrimp, you need to prepare some shrimp, a pack of pot, an appropriate amount of green beans, salt, sugar, soy sauce, tomato paste, egg whites, ginger, green onions, shrimp cleaned, drained with water, add an appropriate amount of starch, egg white, salt and marinate for about 20 minutes, put the pot inside, fry until golden brown and put it out, then put the shrimp in, keep heating it over medium heat and take it out, then add some green beans, stock, salt, soup, soy sauce, tomato paste, ginger, chives, put the shrimp in after boiling, and then add some starch water to thickenWhen it is done, pour it on top of the pot and eat.

Tomato sauce pot, prepare some sizing fresh shrimp, chicken breast, tomato sauce, salad oil, sugar, monosodium glutamate, salt, pot, chicken breast clean and cut into slices, and then use some cornstarch, monosodium glutamate, salt sizing for later use, add an appropriate amount of oil to the wok, add an appropriate amount of oil, burn to 7 into the heat, put the pot in, and then fry until it floats, put the shrimp into the oil pan, fry until it changes color and take it out, prepare another pot and add an appropriate amount of water, put the white sugar, tomato sauce into it, adjust the taste and serve it, Add an appropriate amount of oil to the pot and heat it, when it is 6 hot, you can put the pot in and fry it again, wait until it is slightly golden brown and take it out, put it in a large dish, add an appropriate amount of hot oil, spread the shrimp on top of the pot, and then quickly serve it on the table, pour some marinade and eat.

Tianjin pot dishes, like pancakes and fruits, are popular in Tianjin. However, it is important not to associate pot dishes with the word "dish" for stir-fried vegetables or vegetables. Tianjin's pot dishes, known as "Gaba dishes" in colloquial language, must add coriander, spicy seeds, and spicy paste to taste.

The pot dishes are made of vegan marinade (fennel, minced green onion and ginger in clear oil, salt, soy sauce, starch and water are added to make marinade), add pancakes (thin slices of soybean milk, cut into chess pieces), soak in the marinade, put it in a bowl, and then add sesame sauce, fermented bean curd juice, coriander (those who like spicy food add spicy paste) to eat. The first dish of the pot should be spread thinly with pancakes, and the second should be marinated and washed with gluten powder.

It can be made into a pot dish.

Ingredients: Pot, pork, dried tofu, chili, oyster sauce, light soy sauce, chicken essence, salt, starch.

Dried tofu, diced chili peppers.

2.Cut the pork into cubes, marinate the egg whites and starch.

3.Put the pan in the oil pan and fry it a little crisper.

4.Pour the pork into the pan and stir-fry with a small amount of cooking wine.

5.Stir in light soy sauce, oyster sauce, chicken bouillon, salt, starch and water and set aside.

6.Stir-fry the dried tofu and chili together and pour in the seasoning.

7.Pour it over the pan, garnish with chives and sesame seeds, and it's done.