Today is the great cold (2022.1.20), is the last of the twenty-four solar terms, the big cold and the small cold, is to indicate that the coldest time, the big cold past will usher in the Spring Festival, winter to spring, and start a new cycle. The big cold is rushing to the end of the year, but also to eat some hot dishes, supplement the nutrition in the body to prevent the body from being cold, today I will share 5 casserole dishes with you, warm up and drive away the cold, healthy new year.
Sauce stewed casserole carp
1. Prepare ingredients:
Prepare to slaughter a carp, remove the tail and then chop it into even pieces into clean water, add a little salt, wash the blood on the fish and fish it out, squeeze out the water and set aside.
Prepare a piece of old tofu and cut into evenly thick slices.
Cut the minced garlic and pickled pepper rings together, grab a small handful of tempeh and set aside.
Then cut some slices of green onion, ginger slices, garlic into a casserole dish, and place the cut tofu on top of the green onion and ginger on top of the bottom.
2. Marinate the fish pieces:
Add 2 grams of salt, 1 gram of pepper and 10 grams of cooking wine to the pot, mix well and marinate for 15 minutes to allow the fish to absorb the sauce into the flavor.
After the fish pieces are marinated, they are placed on top of the tofu and set aside.
3. Prepare the soup:
Burn the oil in the pot, put in the cut small ingredients after the oil is hot, turn on the low heat and stir-fry the aroma, add 10 grams of seafood sauce, 10 grams of sweet noodle sauce, 2 pieces of tofu milk, quickly stir and boil, pour the right amount of water from the side of the pot, add 10 grams of cooking wine to remove fishy, light soy sauce 20 grams, salt 3 grams, sugar 20 grams, pepper 2 grams, chicken powder 1 gram stir evenly, then add a small embellished green pepper, turn the heat to boil the soup, start the pot to pour the prepared soup into the casserole, the amount of soup is not more than the fish blocks, so that the fish pieces can fully absorb the soup into the flavor.
After boiling on high heat, turn to low heat and simmer for 8 minutes, stew the fish pieces, stew into the flavor, be sure to keep the low heat and simmer slowly, so that the fish pieces are cooked through and the tofu below will not be pasted.
After 8 minutes, the fish is absorbed into the soup and becomes very ruddy, and finally sprinkled with a little coriander to garnish it can be eaten, and a sauce stewed casserole carp is ready.
Casserole brisket stew
1. Blanch the brisket:
Prepare a piece of beef brisket, add an appropriate amount of water to the pot, pour in the appropriate amount of cooking wine to remove fishiness, put the brisket cold water into the pot, add green onion, ginger slices to increase the flavor, slowly heat and boil the blood water inside, continue to cook for 2 minutes after the water is boiled, fish out the brisket to cool it slightly, cut into large pieces.
Prepare to soak the soft tofu bamboo in advance and cut into segments.
Cut the shallots, slices of ginger and garlic and set aside.
2. Mix the sauce:
Add four spoonfuls of light soy sauce, one and a half spoonfuls of sauce, two spoonfuls of southern milk, two pieces of southern milk mashed, add a spoonful of sugar and stir well, drizzle with a little dark soy sauce, and set aside some of the ruddy color.
3. Start cooking:
Burn the oil in the pot, add green onion, ginger and garlic to a low heat and slowly fry out the aroma, after smelling the garlic aroma, pour in the brisket, turn the heat to stir-fry for 2 minutes, pour a little high liquor along the edge of the pot to remove the fishy smell using alcohol volatilization, pour in the prepared sauce and stir-fry to color the brisket.
Put in the appropriate amount of fragrant leaves, star anise, cinnamon, dried peppers continue to sauté, let the brisket fully absorb the sauce into the flavor, along the side of the pot to add the appropriate amount of warm water over the brisket, here do not use cold water, cool water a stir beef brisket is easy to tighten, stew out is not tender enough, after boiling on high heat into the casserole, cover the pot lid, simmer over medium-low heat for 1 hour, the beef is fully stewed, stew until soft and rotten.
After 1 hour, put the tofu bamboo in and stir it, let the tofu bamboo dip into the soup, cover the pot and continue to simmer for 5 minutes, and boil the tofu bamboo to let it absorb the broth into the flavor.
After 5 minutes, the beef was already simmered soft and mellow, the tofu bamboo absorbed the broth and became very soft and smooth, and a sauce-filled casserole brisket was ready.
Mushroom tofu soup
Prepare a few shiitake mushrooms, remove the shiitake mushroom handle, wash the dust and impurities on it, and mark it with a cross flower knife.
Prepare a handful of crab-flavored mushrooms, cut off the roots, rinse and set aside.
Prepare a piece of tender tofu and soak in boiling water for 10 minutes to remove the bean smell.
Prepare a carrot, break it from the middle, cut it into slices, place it in a casserole dish at the bottom, put the crab mushroom on top of the radish slices and then place the shiitake mushrooms, and the soaked tofu is cut into slices and also placed in the casserole dish for later.
Prepare a piece of pork belly, remove the skin and cut into thin slices.
Cut some ginger slices, green onion slices and set aside.
2. Start cooking:
Heat the pot, add vegetable oil slippery pan, this step is mainly to prevent the meat slices from sticking to the pan, after sliding the pot pour out hot oil added to the cold oil, when the oil temperature is 50% hot, put in the meat slices for stir-frying, stir-fry the water, stir-fry the meat slices after the incense into the ginger slices and stir-fry a few times, add a spoonful of watercress sauce to fry, fry out the red oil, pour in the appropriate amount of water, add 10 grams of soy sauce, 2 grams of salt.
After the water is boiled, put the soup in the casserole dish, boil on high heat until boiling, turn to low heat and simmer for 8 minutes, so that the fresh flavor of the ingredients can be integrated into the soup.
After 8 minutes, add the shallots and blanch them slightly, and when you smell the green onions, drizzle with sesame sesame oil, sprinkle with green onions, and a delicious and nutritious mushroom tofu soup is ready.
Casserole stewed chicken
Prepare three yellow chickens, which have been slaughtered in advance, remove grease, trachea, lymph nodes, clean the chicken body inside and out, remove the chicken toes and chop off the chicken feet, and put the chicken in a ventilated place to dry and set aside.
Prepare a small basin, pour in one spoonful of light soy sauce, half a spoonful of cooking wine, two spoonfuls of water and stir well.
Cut some ginger slices and set aside.
3. Fry the chicken:
Heat the pot, add vegetable oil to the pot, pour out the hot oil and add the cool oil, then put a few slices of ginger to fry, put the chicken into the pot and prick some small holes in the chicken body, so that it is convenient to fry through the flavor, keep the low heat often turned over, and fry the chicken skin until golden brown.
4. Start stewing:
Take the chicken out and put it in the casserole, pour in the sauce just prepared, prick some holes in the thicker meat breast and chicken thigh, facilitate the stew into the flavor, and then put in a green onion knot, a few grains of rock sugar, put the chicken feet in, pour some soup on the chicken after the heat, cover the pot and simmer for 25 minutes.
After 25 minutes, the whole chicken is very rosy and bright, the smooth chicken skin is wrapped in tender chicken, take it out and put it on the plate to eat, and a smooth and tender casserole stew is ready.
Beef tonic soup
Prepare a piece of beef, cut into even slices against the texture, cut the cold water into the pot after blanching the water, pour a little cooking wine to fishy, boil the water after beating the foam, cook for about 2 minutes, pour the beef out and wash it in clean water, drain the water for later, the purpose of beef blanching water is mainly to remove the blood foam to make the soup more pure.
Prepare a handful of red dates, wash them and pat them with the back of a knife to make it easier to remove the red date kernels inside.
Prepare a yam, peel off the outer skin and cut into hob pieces.
Prepare a carrot, remove both ends, and cut into hob pieces for later.
Prepare a piece of ginger and pat it out for later.
2. Start stewing:
Pour the sliced beef, ginger and dates together in a casserole dish, add half a pot of water, and simmer over high heat until steamed and then reduce heat to low heat for 1 hour.
After 1 hour, put the yam and carrot into the pot, cover the pot and simmer for another 30 minutes, stew the yam and carrot nutrition, add the goji berries 5 minutes before the pot, add a spoonful of salt, a spoonful of pepper to taste, and then add coriander, a delicious and nutritious beef tonic soup is ready.