How to cook braised dishes?

Preparation of raw materials for pot-stewed vegetables

1. Wash all the dishes for use.

2. Slice pork belly, cut tofu into small pieces, cut Chinese cabbage into prismatic pieces, slightly larger leaves, and shred kelp for later use.

3. Shred onion and slice ginger for later use.

4. Put the oil in the pot. When the oil is 50% hot, stir-fry the sliced meat until it changes color.

5. Add onion and ginger and shred, then enlarge the ingredients, a little pepper, a little salt and soy sauce, then add Chinese cabbage and kelp and stir fry.

6. Stir-fry for a while, add fresh soup, add tofu blocks, cover the pot, and cook over high heat.

About 7.5 minutes, put monosodium glutamate and sesame oil. Take it out of the pot.

Home-cooked braised dishes

Ingredients: potatoes, green peppers, carrots, vermicelli and pork belly.

Seasoning: soy sauce 20g, salt 3g, vinegar 2g, rice wine, onion, ginger, garlic, cooking oil.

The practice of stewing

working methods

1, better and purer potatoes or sweet potato powder should be used for vermicelli.

2. Wash the raw materials, cut the potatoes and carrots into thick slices, break the green peppers, and let the fans out of the water.

3. Slice pork belly with skin for later use.

4. Stir-fry pork belly with a little oil in the pot, add some onions, ginger and garlic, spray some soy sauce and rice wine, and stir-fry until fragrant.

5. Pour oil into the pot again. This oil should be a little more. Stir-fry potatoes and carrots in medium heat for one minute and then one minute.

6. Stir-fry the green pepper for one minute, then add the fried meat slices, add the onion, ginger, garlic, soy sauce and rice wine, stir-fry until fragrant, and add water. The amount of water should be a little more, because there are still vermicelli to burn, which is more absorbent. Then add salt and vinegar and bring to a boil.

7. Put the vermicelli together in the middle of the fire, cover it and burn for five minutes.

8. Finally, collect the juice, pay attention to sticking to the pot, and just throw some minced garlic in before taking out the pot.

Glad to answer this question!

Say it's a marinated dish, but you should also pay attention to it, otherwise it won't taste good. Let me talk about the way I often cook braised dishes.

My main principle in cooking pot-stewed dishes is to mix meat and vegetables, half and half. Meat dishes mainly include beef, lunch meat, quail eggs and tendons; Vegetarian dishes mainly include Chinese cabbage, vermicelli, bean skin, yuba, oily tofu, tender tofu and egg dumplings. You can add or subtract according to your personal taste.

The specific method is to put oil in a hot pot and cool it, add garlic hot sauce and chafing dish bottom material, stir-fry red oil with low fire, then add onion, ginger and garlic to stir-fry, add meat and vegetables, and stir-fry quickly. Then add boiling water, and then add salt, chicken essence, pepper and other seasonings to taste. Bring the fire to a boil, add vegetables and bean products, stir well, simmer for 5 minutes, pour in sesame oil, and serve!

How to cook braised dishes? Detective gourmet Guo will answer. Pot-stewed vegetables are called boiled vegetables in our Hebei dialect, also called cauldron dishes.

It is still very simple for Hebei people to make big pots of vegetables, such as cabbage and wax gourd, but it still needs some cooking skills to do it well.

Cabbage stew, generally choose fresh leaves of cabbage, Hebei people often stew, the main ingredients are tofu, vermicelli, pork belly, kelp, meatballs and so on.

The ingredients are very simple, 2 star anise, a little pepper, 2 onions, ginger, garlic and dried peppers, or a spoonful of Pixian bean paste.

First of all, if you want to taste delicious, you need to put more oil, usually a little vegetable oil, and then consume some lard from the fat of pork. When eating lard, don't simmer it too hard, but eat it gently and slowly. When the fat turns yellow and dry, add onion, ginger, garlic, pepper and star anise into the oil pan and stir fry.

After the fragrance comes out, put Pixian watercress or Zanthoxylum bungeanum into the oil pan and stir-fry a few times, then pour the pork belly into the pan and continue to stir-fry.

Stir-fry the pork belly until it is half done, and put the cabbage, soaked vermicelli and washed kelp into the pot.

Then add some fresh essence or a little soy sauce, and the salt will start to stew. Don't add too much water at this time, put some water in first. Cover the pan and stir fry for 3-5 minutes.

At this time, according to the size of the soup, when water is properly stored, water is generally one-third of food. At this time, the basic serve is softer and easier to roll. After mixing well, try to see if it tastes right. If it is weak, add some edible salt. If it's not very fresh, add some delicious food or chicken essence.

Especially at the beginning, don't put too much salt, try to be salty or light after adding water.

At this time, heat is also very important. Turn to medium heat and continue stewing. Don't cover the fire. If it is a small fire, there is more soup, so you can cover it.

Wait for 3-5 minutes, put the tofu in, and then continue to stew. Remember to stir every 3 minutes to prevent the pan from burning. When the vermicelli is soft and the tofu is delicious, even if it is cooked, you can order a few drops of sesame oil and put a little white vinegar at this time, which will make the taste more delicious.

Pot-stewed dishes or cauldron dishes, in short, stew, stew must pay attention to four cores.

① There is a little more edible oil, preferably vegetable oil and lard;

2. Fried meat is very important, which directly determines the taste of your vegetable soup;

③: Pretreatment of tofu, vermicelli and kelp, such as fried tofu, and vermicelli is soaked or boiled in hot water in advance. Kelp is also soaked in advance;

4 soup must be reasonable, not too little or too much; Ensure that the stew tastes better;

These are the basic routines of our Hebei cauldron dishes. Make braised dishes according to the above to ensure that the taste will not be bad. Remember to collect and share comments if you like.

How to make Henan braised dishes delicious?

Henan braised dishes, also known as cauldron dishes, boiled dishes are traditional delicacies with local characteristics, which are the product of rich collective activities in rural areas at that time and lack of anti-season fruit and vegetable planting techniques.

There is a saying in Henan: you must go through three cauldrons in life, and you can't eat the first bite (full moon banquet); The second pot (my own wedding banquet) is too busy to eat, and the third pot (my own funeral) is too busy to eat. The three cauldrons here refer to the cauldrons on weddings and funerals, which shows how high the cauldrons are in the minds of Henan people! Because at that time, the countryside was still relatively human, and there were frequent collective activities such as temple fairs, sacrifices and religions. The weddings and funerals in the village were all dispatched by the whole village (a large family must have at least one representative to attend), so there were more opportunities for large groups to eat and drink together. In order to let many people eat together, there should be a running mat with eating and drinking characteristics. At that time, the available ingredients were very limited.

Cauldron dishes are not strict about the types of ingredients, except for essential pork, which are generally seasonal fruits and vegetables. Chinese cabbage vermicelli is the most common, as well as eggplant, meatballs, tofu, lotus root, celery, wax gourd and radish.

Due to different living habits, the practice of cauldron dishes varies slightly from place to place. Now I will briefly share the practices of cauldron dishes I have learned, and please criticize and correct the shortcomings.

pork

Pork belly with skin is the best. Instead, cut a slightly thicker piece with a knife, hang the thin paste made of egg starch and fry it in a pot until golden. Take it out for later use. There are also places where there is no oil, and I will fry them myself. )

fans

Sweet potato vermicelli: soaked in warm water.

A mass of food

Peel and chop pork belly, soak and chop vermicelli, add flour, chicken essence, salt, soy sauce and thirteen spices to taste, grasp the stuffing with your hands, slightly grasp it with your little finger, ring finger and middle finger, squeeze it out of the tiger's mouth, scrape it into a 40% oil pan with a spoon and fry it until golden.

Chinese cabbage

Change the knife and cut into small pieces

tofu

Slice tofu, fry at seven to eight layers of oil temperature, fry until golden, remove and control oil for later use.

lotus root

Peel and slice, hang the egg starch paste, and fry until golden brown. Take it out and put it aside.

Take the pan, put the base oil (lard is the best), fry shallots, ginger, garlic, pepper and Illicium verum leaves in the pan until fragrant;

Add a proper amount of water (vermicelli, meatballs and tofu are very absorbent);

Seasoning with chicken essence, monosodium glutamate, salt, sugar, aged vinegar and soy sauce;

Old pumping and color matching;

Put all the ingredients except Chinese cabbage into the pot in turn, simmer for 20 minutes after the fire is boiled, and push the pot in time to prevent the bottom from being burnt;

Add Chinese cabbage and continue to cook for about 10 minute;

Water starch thickens and can be eaten after being cooked thoroughly.

Why do many ingredients have to be fried?

At that time, in that environment, the oil and water to eat was very limited, and the fried food was more fragrant and more popular with people at that time! This is also the reason why cauldron dishes taste particularly fragrant.

Different food cultures in the north and south make different pot-stewed dishes. My home is in the northeast, and my mother often cooks big dishes together during the Chinese New Year. But my favorite food is spicy stew, which is especially refreshing in winter.

Material preparation:

Appropriate amount of onion, ginger and garlic

Thick bean paste

Hot pot spicy soup base material

Appropriate amount of all kinds of meat and vegetables

Garlic powder, Chili powder, pepper.

Start doing:

1. Add onion, ginger and garlic to the oil pan and stir-fry until fragrant, then add 2 teaspoons of bean paste, and stir-fry the paste (according to the population).