Complete works of casserole practices and recipes

Assorted casserole: First, we put all kinds of vegetables in the casserole. Generally, the total amount of all vegetables is about 400g g. Each pot of bone soup is about 300 grams. Put 2-4 vegetarian balls, 4 bean bubbles (one bean bubble is broken in half) and 1-2 quail eggs in each pot.

Add about 30g of special casserole sauce, 3g of chicken powder, 3g of monosodium glutamate, 2g of cumin, 2g of pepper powder, 3g of chicken essence, 3g of pepper 1g, 3g of salt, 5g of garlic oil, 3g of peanut1g and 3g of sesame oil into each pot.

Rice noodle casserole: generally buy dry rice noodles and soak them in cold water for 6 hours. It is usually brewed the night before and used the next day. Soak it in boiling water for a few minutes until the rice noodles are gently cut off by hand and there is no tenacity inside. Take it out and put it in cold water for use.

Enlarge Chinese cabbage, kelp, tofu, mushrooms, wax gourd, etc. Put all the dishes into a casserole, the total amount is about 200g, put 300g of casserole soup into the casserole, add 30g of casserole sauce, 3g of chicken powder, 3g of monosodium glutamate, 2g of cumin, 2g of pepper powder, 3g of chicken essence, and 0/g of pepper/kloc.

The vegetables are almost ripe. Add about 200 grams of rice noodles, two quail eggs, and then add small vegetables 1 minute. Put coriander or leek on the pan surface, then add 5g garlic oil and 10g peanuts.