What's the recipe for pot-stewed vegetables?

material

Dried tofu; Illicium verum; Cinnamon bark; Fragrant leaves; Zanthoxylum bungeanum; Fennel; Lilac; Cardamom; Onions; Ginger; Garlic; Rock sugar; Salt; Original pumping; Old pumping; chilli sauce

working methods

Wash and blanch the dried bean curd for one minute to dry or dry. Take a piece of dried bean curd, put a bamboo stick for barbecue along the upper and lower sides, cut it vertically first, but don't cut it off, and cut it to two-thirds of the thickness of dried bean curd, that is, stop at the position of the bamboo stick. A piece of dried bean curd can be cut vertically with a 12 knife. After each cut, the interval is about 2 mm, and it is turned over and cut with an oblique knife. Air drying 1 hour can be spread out with bamboo sticks or put in a leaky basket to air dry the oil pan. After the oil is hot, fry the tofu until it is golden on both sides, take it out and drain it, then use kitchen paper to absorb the excess oil and prepare the seasoning. It doesn't matter if it's not neat, just anise cinnamon. Prepare onions, ginger and garlic. Prepare a crystal sugar pot and sit in the water. After the water is boiled, add all the ingredients, and add some salt, soy sauce and soy sauce. I also add a small amount of old marinade. If not, I can add dried tofu. After boiling again, turn to low heat for about 20 minutes, turn off the fire and soak in the original soup for more than 2 hours. The longer the time, the better. When you eat it, you can brush it

2. Hunan Lianyuan spicy dried bean curd

material

Dried bean curd 500g；; 20g Chili powder; Sesame10g; ; Salt 5g; Octagonal 2g; Cinnamon 2g; Sesame oil; Garlic; energy

working methods

First, wash the tofu and put it in the pot, then add star anise, cinnamon, fragrant leaves, soy sauce and salt. When cooking tofu, cut the garlic and ginger, put the chopped garlic, ginger, cumin and a proper amount of salt into the pot, then heat the oil and put it into the pot. Then take the cooked dried tofu out of the pot. Finally, mix the dried bean curd with pepper, and then add sesame oil and sesame seeds.

3. Traditional hometown pot-stewed

material

Ingredients; 800 grams of pork belly; 6 chicken feet; 6 duck gizzards; Seasoning; Appropriate amount of onion and ginger; Appropriate amount of salt; Old smoke a little; Rock sugar 1 spoon; Half a spoonful of sugar; A small piece of cinnamon; Kaempferia kaempferia 2 small pieces; Amomum tsaoko1; Cooking wine 1 spoon; 4 fragrant leaves

working methods

Scrape the pork belly with skin carefully with tweezers to remove the residual pig hair, wash it and cut it into pieces of appropriate size. I usually cut it into palm-sized pieces. Wash chicken feet and cut off nails; Tear off the yellow film of the duck gizzard, wash it and soak it in clean water for half an hour. Boil water in the pot, put a spoonful of cooking wine, boil the chicken feet and duck gizzards, pick them up and wash them; Similarly, blanch the pork belly in a pot, scoop it up and wash it for later use. Wash the pork belly with the skin facing down, put it in a hot pot, burn the skin into tiger skin lines, and then wash it. Put a little oil in the pot, add rock sugar, stir-fry over low heat until the rock sugar dissolves, and then add a spoonful of sugar (the amount of sugar here can be increased or decreased according to your accustomed sweetness). Turn off the heat and stir-fry until the syrup is caramel or amber. It doesn't matter if there is no sugar bubble at this time. Add pork belly, evenly spread caramel on each side, and then add duck gizzard and chicken feet. At this time, there should be a lot of sugar bubbles. Add onion, ginger, cinnamon, kaempferia kaempferia and geranium, and stir well. Add salt and a little soy sauce and stir well. Add water immediately after all the materials are added, and cook on medium fire 15 minutes (keep boiling). Turn off the heat and cook slowly for about half an hour to 40 minutes. Turn off the fire at this time, switch the pork belly and chicken feet while it is hot, and let the upper chicken feet soak in the soup. Before air cooling and solidification, take out all the marinade, leave the marinade and put it away. Even if it's finished.

4. Braised duck wings at home

material

8- 10 fresh duck wings; 4 pieces of fragrant leaves; Half a slice of ginger; 6 shallots; I use rock candy for sugar, 3 pieces; Take a spoonful of raw food; Less than half a spoonful of salt; Spiced powder is a little bit, but it can't be let go; Cooking wine 1/4 tbsp; About 10 pepper.

working methods

Wash the duck wings, put them in a boiling water pot, and simmer for 2 minutes. Take out the duck wings and wash the blood foam with cold water. This step is very important. Duck wings washed in cold water are ripe and bite. Put the duck wings into a casserole or stew pot, fill it with water, and put the ginger and onion cooking wine, soy sauce, sugar, salt, allspice powder and pepper into the pot. If you like friends with strong taste, you can also add star anise and garlic. I like freshness, so these two flavors stick together. Bring the fire to a boil, and then simmer for about 10 minutes. Poke with chopsticks, you can penetrate duck wings. You can chew it when it's cold. Personal habits: Because there are few ingredients, especially salt, and the fresh seasoning of chicken essence will not taste enough just after cooking. If you don't take it out and soak it in a pot, put it in the refrigerator or at room temperature for one night, it will be very delicious. And the intake of salt will not be too much, which is healthier.

5. Braised duck

material

Duck neck; Duck wings; Duck head; Duck's paw; Onions; Ginger; Garlic; Illicium verum; Fennel; Cinnamon bark; Fragrant leaves; Salt; Sugar; Chicken essence; Pepper; Zanthoxylum bungeanum; Original pumping; Old pumping; Cooking wine

working methods

Wash duck head, duck feet, duck neck and duck wings, put them into the pot with cold water, skim the foam heating pot and drain the oil. When onion, ginger, garlic, pepper, star anise, cinnamon, fragrant leaves and pepper are fried together, turn off the fire, put them into various duck pots that have been skimmed and washed, and pour cooking wine, soy sauce, salt, sugar, monosodium glutamate and water into the pot. Put it in the refrigerator for the night and you can eat it the next day ~

6. Braised pork

material

500 grams of meat; 600 grams of water; Soy sauce 35g soy sauce15g; 30 grams of rock sugar

working methods

Wash the whole meat, put it in a wok, add water, soy sauce, soy sauce and crystal sugar, bring it to a boil with high fire, turn to low heat 1 hour, and finally turn to medium heat to collect juice.

7. Braised chicken with heart and feet

material

One or two packs of chicken hearts; Can be colored with soy sauce; You can put more salt, after all, it is halogen; One or two pieces of cinnamon; A dozen prickly ash; Octagonal one or two; A spoonful of sugar; Four dried red peppers; A spoonful of cooking wine; 2 slices of ginger

working methods

Blanch cold water for 2 minutes until it boils. Take it out and wash the pot with warm water Add soy sauce, salt, cinnamon, pepper, star anise, sugar, dried red pepper, wine and ginger. After boiling, simmer on low heat until it is almost dry (about half an hour). You can also marinate chicken feet and watch the juice of fire.

8. Braised pig ears

material

A pig head; Appropriate amount of ginger; Appropriate amount of garlic; Old pumping right amount; Take a proper amount of soy sauce; Appropriate amount of oyster sauce; Appropriate amount of barbecued pork sauce; Appropriate amount of wine; Appropriate amount of sugar; Shuifarou noodles

working methods

Wash the meat, cut it into the required size, add water and pour it on the meat, then put all the seasonings together and cook it with high fire. After boiling, turn to low heat and simmer! There is no time limit here, depending on how much meat you have and how hard or soft you like it! I usually cook it with chopsticks, as long as I can clip it in. When it is cooked, I can take it out of the pot, cut it and serve it on the table.

9. stewed beef

material

Beef; Oyster sauce; Old pumping; Homemade hawthorn powder; Cinnamon powder; Dried peppers; Illicium verum; Onions; Ginger; Cooking wine; White sugar; salt

working methods

Cut beef into two pieces, blanch onion and ginger slices, take out of the pot, put clear water, add dried Chili, star anise, onion and ginger, add a little hawthorn powder cinnamon powder, add oyster sauce, cooking wine, soy sauce (the amount of pickled beef soy sauce in this version is less) and white sugar, cook for 10 minute, and then turn to low heat 1.

10. Thousands of knots of salt water.

material

Thousand knots; Marinated juice (leftover from marinated eggs); white sesame

working methods

I use water, light soy sauce, light soy sauce, a little sugar, proper amount of salt, cinnamon, fragrant leaves, star anise, dried peppers and tea to boil the juice until the soup boils for about 2 minutes. Thousands of knots are soaked in warm water.

Put the soaked thousand knots in the marinade, boil the soup with high fire for 1 min again, take it out and sprinkle with sesame seeds.

1 1.

material

A beef tendon; Spiced powder; Salt; A small piece of dried tangerine peel; 2 pieces of licorice; Garlic; Coriander; White vinegar (aged vinegar); Monosodium glutamate; Sesame oil; Dried peppers; Xiaomi spicy; 5 slices of ginger; Old pumping; edible oil

working methods

Cut beef tendon vertically into two pieces along the tendon line, put it in a pot and boil it in cold water, rinse it with cold water, put it in a pressure cooker, then add a little salt (less), ginger, dried tangerine peel and licorice, add a little spiced powder, put it in cold water to flatten beef tendon, and stew until chopsticks can penetrate. Take it out to cool. You can put it in the refrigerator after cooling in summer, which will make it easier to cut. Chop the millet and dried peppers, mash the garlic, add a little spiced powder into a bowl, boil the cooking oil, cool it a little, pour it into the bowl and mix well. Cut coriander into powder, beef tendon into the thickness you like, then put it all in a bowl, add minced garlic, sesame oil, soy sauce, monosodium glutamate and a few drops of white vinegar, and mix well. If it is too light, you can add some salt. )

12. Salt water spelling

material

A whole bottle of Lee Kum Kee brine juice; Chicken feet half a catty; Duck claw half a catty; Thousands of pounds; Three eggs; Kelp some; Half a bowl of soy sauce; Old pumping half a bowl; Spice {Cinnamomum cassia, star anise, pepper and dried red pepper were added to the brine I bought in the market}; Appropriate amount of salt; A handful of rock sugar; Use shallots, ginger, garlic, shallots and shallots as appropriate; Red dates can also be kept; Some oil; Cooking wine; Two spoonfuls of sugar; Two pieces of pork should be fat and thin.

working methods

Chicken feet and duck feet, cut off nails, blanch them with boiling water, and then marinate them with salt in cold water. Prepare onion, ginger, garlic, onion, sliced ginger, whole garlic, some hot pots, cold oil, more oil and heat, then turn it to a small fire and keep scratching rock sugar until it melts a little. Be careful not to burn! After the crystal sugar melts, add ginger, garlic and dried red pepper, paddle quickly, paddle with soy sauce, turn off the fire and pour a lot of cold water. According to the amount of food, pour the soup from the previous step into a large pot and add spices, mainly including fragrant leaves, dried tangerine peel, Amomum tsao-ko, cinnamon, red dates and pepper. After the fire boils, put chicken feet and duck feet, pork belly and Lee Kum Kee brine, which tastes salty and light, and put soy sauce, salt, sugar and low heat. After the soup is boiled, turn to low heat and add green onions. /kloc-after 0/0 minutes, put the kelp knots in the eggs, turn off the heat when the kelp tastes delicious, and then naturally cool everything. Don't take it out when it tastes better. Haha, with cold beer ~