How to make risotto?

Raw material preparation for braised vegetables

1. Wash all the vegetables and set aside.

2. Pork sliced, tofu cut into small pieces, cabbage cut into prismatic pieces, leaves slightly larger, kelp shredded, set aside.

3. Onion shredded, ginger sliced spare.

4. frying pan with oil, oil 5 into the heat, put the meat stir-fried until browned.

5. Put shredded green onions and ginger slices, and then zoom in on the ingredients, a little pepper, a little salt, soy sauce, and then put the cabbage pieces, shredded kelp, stir fry.

6. Stir fry for a while, add fresh broth, put tofu block, cover the pot with a lid, cook on high heat.

7. About 5 minutes, put monosodium glutamate, sesame oil. You can get out of the pot.

Home made chowder

Main ingredients: potatoes, green peppers, carrots, vermicelli, pork

Seasonings: 20 grams of soy sauce, 3 grams of salt, 2 grams of vinegar, garnish wine, green onions, ginger, garlic and cooking oil

Chowder

Practice

1, the vermicelli should be a good deal more, some pure potatoes or sweet potato flour.

2, raw materials washed, potato and carrot cut thicker slices, green peppers broken pieces, vermicelli with boiling water on the soaking.

3, pork with skin slices spare.

4, the pan sits a little oil first fried pork, put some onion, ginger and garlic grains, spray a little soy sauce and rice wine, stir fry flavor into the bowl.

5, again sit in a pot of oil, this oil to be a little more, first medium heat sautéed potatoes, sautéed for a minute and then put the carrots and then sautéed for a minute.

6, under the green pepper then fried for a minute, put the fried meat, and then under the onion, ginger and garlic particles, soy sauce, rice wine popping aroma, add water, the amount of water to be a little more, because there are vermicelli to be burned a little bit, this is more absorbent, and then put the salt, vinegar, high heat to boil.

7, under the vermicelli together with medium heat, there is a lid on the cover, burn five minutes is almost.

8, and finally collect the juice, be careful to stick to the pot, and then throw some garlic into the pot before you can.

Glad to be able to answer this question!

Said to be a chowder, in fact, there are also instructions, or do out of it is not good. Let me tell you what I always do with risotto.

My main principle of making chowder is to combine meat and vegetables, half and half. Meat dishes are mainly beef, luncheon meat, quail eggs, hooves; vegetarian dishes are mainly cabbage, vermicelli, bean skin, bamboo, oil tofu, tender tofu, egg dumplings. You can add or subtract more according to your personal taste.

The specific method is to heat the pan and cool the oil, put the garlic chili sauce and hot pot base, stir fry the red oil over low heat, then add the onion, ginger and garlic to burst the aroma, add the meat dishes, quickly stir fry. Next, add boiling water, then season with salt, chicken essence, pepper and other seasonings to taste. Boil over high heat, add vegetables and soy products, stir fry evenly, simmer for 5 minutes, drizzle with sesame oil, and then you can get out of the pot!

How to make braised vegetables? The first thing you need to do is to get your hands on a new one, and you'll be able to do it. The braised vegetables in our Hebei dialect is called boiled vegetables, also known as cauldron vegetables.

Home Hebei people do cauldron dishes, or very simple, such as cabbage boiled vegetables, winter melon boiled vegetables, etc., but want to do a good job or need some cooking tips.

Cabbage braised vegetables, usually choose fresh leaves of cabbage, Hebei people home cooking braised vegetables, mainly with the ingredients are tofu, vermicelli, pork, seaweed, pills and so on.

The ingredients are simple, 2 star anise, a few peppercorns, green onions, ginger, garlic, 2 dry chili peppers, or a small spoon Pixian bean paste.

First of all, to braised vegetables eat up delicious, you need to come to a little more oil, this oil is generally a little vegetable oil, and then the pork fat consumption of some lard out. Consumption of lard when the fire is not too big, gentle and slow consumption, and so on the fat meat into a browned dry time, the onion, ginger and garlic, pepper, anise into the frying pan sautéed.

After the aroma came out, put Pixian bean paste, or chili pepper into the frying pan and stir fry a few times, pour the pork into the pot and continue to stir fry.

After the pancetta is fried to 6 mature, put the cabbage, soaked vermicelli, washed seaweed, and also put into the pot.

Then add some flavor, or a little soy sauce, salt and start to stew, this time do not add too much water, first appropriate to put some water into. Cover the pot for 3-5 minutes and then stir fry.

This time in accordance with the size of the soup, in the appropriate water storage, generally one-third of the water can be vegetables. This time basically vegetables are soft some, but also better rolling. After stirring evenly taste whether the taste is appropriate, if the light in the addition of some salt, if the taste is not very fresh, in a little taste of fresh or chicken can be.

Especially salt in the beginning must not put too much, and so add the amount of water after trying to taste salty or light.

This time the fire is also very important, adjusted to medium heat to continue to stew, medium heat, do not cover the lid of the pot, if it is a small fire, the soup is also more, you can cover the lid.

Wait 3-5 minutes, put the tofu in, and then continue to stew. Remember to stir every 3 minutes to prevent paste pot can be, and so the vermicelli soft, tofu flavor, even if cooked, this time you can a small amount of a few drops of sesame oil, put a little white vinegar, the flavor is more delicious.

Braised dishes or pot dishes or, in short, stew, stew must pay attention to the four core

①: cooking oil a little more, it is best to have vegetable oil and lard;

②: stir frying meat is very critical, directly determines the flavor of your vegetable soup;

③: tofu, and vermicelli, and kelp, pre-processed, such as fried tofu, vermicelli ahead of time, hot water soaking or boiling. Hot water soaking or boiling. Seaweed is also the same soaked in advance;

④: soup must be reasonable, not too little, not too much; to ensure that the stewed dishes taste better;

The above is the basic home practices of our Hebei cauldron dishes, in accordance with the above to do the braised vegetables to ensure that the taste will not be bad Oh, if you like to remember to collect and share the comments la.

How to do Henan braised vegetables?

Henan braised vegetables, also known as cauldron, boiled vegetables is a very local characteristics of the traditional cuisine, is the rural collective activities at that time more abundant and anti-seasonal fruits and vegetables planting technology lack of the product of the environment.

In Henan, there is a saying: life must experience the three pots, the first pot (full moon feast), will not eat; the second pot (their wedding feast), too busy to eat, the third pot (their funeral), want to eat can not eat. The three big pots here refer to the big pots of food at red and white events, which shows how high the status of big pots of food is in the minds of Henan people! Because of the rural areas at that time, the taste of people is still relatively strong, temple fairs, rituals, religious and other collective activities are more frequent, coupled with the village's wedding and funeral are the whole village (at least a large number of people should have a representative to participate), so the large collective piece of the opportunity to eat and drink more, in order to a lot of people can be a piece of the open meal, and to have to come to eat as you like, eat as you like, with the characteristics of the running feast, and can provide ingredients The very limited environment, the pot dishes came into being ......

Cauldron dishes on the type of ingredients required is not strict, in addition to the necessary pork, generally are seasonal fruits and vegetables, cabbage vermicelli is the most common, as well as eggplants, meatballs, bean curd, lotus root, celery, winter melon, radish and so on.

Due to different living habits, the pot of vegetables around the practice is slightly different, now I know the pot of vegetables to do a simple share, the shortcomings of please criticize and correct.

Pork

The best skinned pork, cut a thicker swath, hung on the egg starch stirred into a thin paste in the pot to fry, fried to golden brown out of the spare.

Pills

suitable amount of pork peeled and chopped, suitable amount of vermicelli soaked and chopped, add suitable amount of flour, chicken, salt, soy sauce, thirteen spices seasoning, with the hand to grasp the appropriate amount of filling, pinky, ring finger, middle finger a little bit of hard grip, the filling will be in the tiger's mouth in the shape of a ball to be squeezed out, scraped into the 40% of the oil with a spoon in the frying pan, fried until golden brown and removed from the standby.

Pakchoy

Cut into small slices

Tofu

Tofu slices, seven to eight layers of oil temperature in a pot of deep-frying, deep-frying until golden brown, fishing out of the oil standby.

Lotus root

Peeled and sliced, hang the egg starch paste in the pot and fry until golden brown.

Start a pot, put the bottom oil (lard is best), burst incense onion, ginger and garlic, pepper, anise, cinnamon, sesame leaves under the pot stir-fry aroma;

Add the right amount of water (vermicelli, meatballs, tofu is very absorbent);

Chicken broth, monosodium glutamate, salt, sugar, vinegar, soy sauce for seasoning;

old pumping color;

In addition to the cabbage, all the ingredients in turn into the pot, high heat, simmering 20% of the time. Boil, simmer for 20 minutes, push the pot when appropriate to prevent the bottom of the paste;

Add the cabbage, continue to simmer for about 10 minutes;

Thicken the water starch, and cook well before serving.

Why do many ingredients need to be deep-fried once?

At that time, the environment, the normal meal oil is very limited, fried food in the time is more flavorful, more popular! This is also why the cauldron food tastes especially flavorful.

North and south of the different food cultures do braised dishes are different, my family is the Northeast, often New Year's Eve when mom will put the New Year's Eve dishes braised to eat together. But my favorite is spicy braised vegetables, winter eat especially cool.

Preparation:

Onion, ginger and garlic in moderation

Bean paste

Hot pot spicy soup base

Various meats and vegetables in moderation

Garlic, chili powder, pepper powder

Open to do:

1.onion, ginger and garlic into the frying pan stir-fried incense and then under the 2 small tablespoons of bean paste (according to the population of the light weight of the beans). Stir fry sauce flavor.