How to make casserole stew in a casserole snack bar so that it tastes delicious?

If you want casserole stew to be delicious, you need the right time, location, and people, all of which are indispensable. Why do you say that? First of all, if you want to make delicious stew, cooking utensils are very important. This is the first condition. The casserole can heat the ingredients evenly in the pot, making the food more delicious, especially the casserole for stewing meat, which is unmatched by other utensils. When I was a child in the countryside, every time I had weddings or weddings, the big pot dishes I ate were particularly delicious. I don’t know why? Later, I finally understood that the taste of large pots of food stewed over wood fire and iron pots is something that can never be produced by gas fire at home. Just like the mutton kebabs you eat after being smoked on a barbecue, even though you only add a little salt and cumin powder, you can't make it at home. This is the difference. So this is a key factor in making stew delicious. Of course, it is impossible to use firewood at home. The casserole is better than the iron pot, and the stewed ingredients are more delicious.

You can also make delicious casserole stew at home. It is simple and convenient, and there are many kinds of combinations of dishes.

Now I will share my method of making casserole stew. I hope it will be helpful to everyone. Helps!

Ingredients preparation

There are many home-cooked casserole stew combinations. You can substitute the vegetables you like.

Break off the leaves of the cabbage. Clean and put them into the bottom layer of the casserole.

Wash the kelp and shiitake mushrooms, drain the water and put them in the casserole

Soak the fungus in warm water and put them in the casserole after soaking

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Cut the tofu into cubes, peel and cut the potatoes into cubes and put them in the casserole

You can also add fried meatballs, tofu skin, dried tofu shreds, etc.

Place in the pot Add an appropriate amount of oil. When the oil is hot, add ginger slices, scallions and bean paste. Stir-fry until the red oil becomes fragrant. Turn off the heat and pour into a casserole.

Stew

Pour an appropriate amount of warm water into the casserole, and the water should cover the dishes

Add an appropriate amount of dark soy sauce, light soy sauce, vinegar, chicken essence, and salt

Bring to a boil over high heat, cover, and turn to medium-low Simmer for about fifteen minutes

The delicious casserole stew is ready

If you encounter any problems or different methods during the production process, please feel free to contact us. Leave a message in the comment area to discuss!

Casserole stew is relatively simple and has no technical requirements. Depending on personal taste, it can be made light or spicy. I am from Sichuan, and I prefer eating spicy food.

Let me first talk about how to make spicy food. Prepare the ingredients first, including tofu, lotus root, bean skin, an appropriate amount of Pixian bean paste, a handful of dried chili peppers, a spoonful of pepper oil, kelp shreds or kelp knots, fermented bean curd, sesame paste, and hot pot powder. First add a little peanut oil to the wok, wait until the pan is hot, add ginger, garlic, and dried chili peppers, then turn on low heat and pour in the bean paste and stir-fry until fragrant, and stir-fry the bean paste until it takes on color. Then add dried Sichuan peppercorns, add water, and if there is stock, add stock. Bring to a boil over high heat and add a little lard. Pour the cooked soup into the casserole. Put all the chopped ingredients into the pot, putting vegetables that can withstand cooking first. Finally, add a little peppercorn oil, salt, chicken essence, sesame paste and fermented bean curd and mix well. Add the leafy vegetables when they are almost cooked.

If it is light, the main ingredients are: cabbage, tofu, potatoes, pork belly, ginger, green onions, cooking oil, and light soy sauce. Shred the ginger and chop the green onions. When the wok is hot, pour in cooking oil. When the oil is hot, add shredded ginger, chopped green onion, and pork belly and stir-fry until the meat changes color. Add light soy sauce, add potato cubes and stir-fry evenly. Pour water or stock, salt and chicken essence into the pot. Add the tofu and cabbage and mix well. Then pour it into a casserole and bring to a boil over high heat, then turn to low heat and simmer for 40 minutes. A light casserole would be nice.

If you want the casserole stew to be delicious, you should put the ones that can withstand cooking first, and then the ones that are not. This will make the casserole more delicious.

Casserole stews can make many delicious dishes. It is essential to have a family photo on the New Year's Eve dinner table in southern Shanghai. This dish is stewed in a casserole. In the Northeast region, iron pots are also used to make stews in casseroles.

Casserole stew is the most common cooking method at home. The stew has a soft texture. Pork belly, tofu, vermicelli, Chinese cabbage, mushrooms, potatoes and other ingredients are stewed into one pot. The umami flavors of the ingredients penetrate each other. , fragrant and delicious, and even the soup is extremely delicious. In addition, in order to prevent the casserole from sticking to the pot, apply a layer of cooking oil in the casserole or place some vegetable stems on it. Next, I will introduce how to make casserole stew. Ingredients: 50 grams of dried shrimp, 50 grams of pork belly (baconized pork is also acceptable), 1 Chinese cabbage, 1 piece of tofu, 50 grams of meatballs, 50 grams of ham, 50 grams of vermicelli, 30 grams of mushrooms, 2 tomatoes, 200 grams of potatoes, 5 garlic cloves, 10 grams each of onion and ginger, appropriate amount of oil, 6 grams of salt, 3 grams of pepper, 1 tablespoon of oyster sauce, and appropriate amount of water.

1. Wash and cut the Chinese cabbage into pieces, cut the tofu and potatoes into pieces, peel and cut the tomatoes into pieces, cut the ham into thick slices, wash and cut the pork belly into thin slices, soak the vermicelli in cold water in advance, wash and tear the mushrooms. Peel and smash the garlic cloves, wash the onion and ginger and cut into thick slices.

2. Heat the pot, pour a small amount of cooking oil, pour in the pork belly (add onions, ginger and garlic at the same time) and stir-fry the fat over high heat; stir-fry the fat from the pork belly, and the fat will infiltrate the ingredients, and the stewed dishes will taste better. Fragrant.

3. Add water to the casserole and add cabbage, dried shrimps, potatoes, mushrooms, tomatoes, tofu, ham slices, meatballs, and vermicelli in sequence. After boiling, simmer over low heat for 10 minutes, add seasonings and enjoy the deliciousness.

Tips: If you have a strong taste, you can add some chili pepper or hot pot base to stew it together for a spicy and spicy taste. When placing the vermicelli, place it on the upper layer, as it will easily stick to the bottom if placed at the bottom. The tofu can be cut a little larger so it doesn't break easily when stewed.

As for the small casserole, we call it clay pot. The most famous clay pot rice in Guangdong, such as cured meat clay pot rice, beef clay pot rice, plum and vegetable braised pork clay pot rice, etc., etc. The old chefs at the stalls will tie the bottom of the pot with iron wire so that it won't burn easily.

As for casserole stews, locals eat more salty pork bone and vegetable stew, taro and cabbage stew, shrimp and winter melon stew, etc. Even if you have never tasted them, you can guess them by looking at the names of the dishes. Well, whether the casserole stew is good or not depends very much on the ingredients: the combination of meat and vegetables and the freshness of the ingredients!

To make a delicious stew, the key is to be patient and control the heat! First, boil the water, be sure to add ginger slices, put the blanched meat in and turn to low heat to simmer. Then about half an hour later, when the meat and bones have changed color and the water has turned white, add vegetables and oil and cook over medium heat. Do not cover it during this time! When the color of the vegetable leaves turns darker, add seasonings, chopped green onion or coriander, turn off the heat and simmer for 15 minutes.

Generally, in addition to the main course, we also like to put some dried seafood such as dried shrimps, oysters or scallops into the pot, so that the whole pot will have more flavor!

Hmm~ I am drooling just typing this...

The key to casserole stew is to simmer it over low heat. If you want to make the stew delicious, you have to put it under cold water. When serving the dish, add salt, bring to a boil over high heat, skim off the foam, add the ingredients you want to add, and simmer slowly

Many people are used to adding salt when making soups and stews. How does it taste?

I personally prefer to make pigeon soup. The most important thing when making pigeon soup is to remove the fishy smell

Ingredients:

Two pigeons, red dates Five, a small handful of wolfberry, a few slices of ginger. The most important ingredient is angelica. You can’t add too much or not add angelica. I usually add half a root.

Because angelica can remove the smell very well. It is delicious and can nourish the body

Blanch the whole pigeon in a casserole, add cold water to boil and skim off the foam, add salt, red dates, wolfberry, ginger and angelica, reduce to low heat and simmer

Whether you are making soup or cooking dishes, you must remember to add cold water to soup and boiling water to eat meat. This is the most basic common sense for chefs when cooking

Finally, add some chicken essence and you will have a nourishing and delicious pigeon soup. Okay

In the fiercely competitive catering industry, it is not easy to have a place. If you want to have broad space for sustainable development, you must first have genuine, high-quality and low-priced products!

In fact, the main factor is: "good taste"!

As a casserole, maocai and stew shop, if you want to have a bustling business and keep diners coming back:

First, operate with integrity,

that is love. The business is genuine, small profits but quick turnover make customers feel value for money.

Second, the taste is mellow,

Conquering the world with brand, that is, operating with heart, using fresh raw materials, carefully preparing sauces, and focusing on the preparation of chicken bone soup,

Third, food safety is the first priority.

Food is the first priority. Food safety is the first priority! Use safe ingredients to make scientific and nutritious meals.

Fourth, manage with heart

Do what you do, love what you do, and be the best in what you do! God rewards hard work, have fun at work! Since you choose catering, you must set a benchmark in the industry! Improve your personal quality and use your exquisite cooking skills to serve diners delicious food! Observe professional ethics and use scientifically nutritious, delicious and healthy food brands. Only in this way can the store's business flourish and customers can't put it down and linger over!

Stewing vegetables in a casserole can be said to be a way of cooking that we often love to eat and do.

First of all, I personally think that before using a casserole to stew food, we must first understand the ingredients and clearly know the characteristics of the ingredients. For example, if we stew beef, we must know the characteristics of beef, which is relatively tough and hard. Ingredients, and difficult-to-taste ingredients, so when we stew in a casserole, we must control the heat. It needs to be boiled over high heat, then simmered over low heat. It will take a long time to fully absorb the flavor. As the saying goes that you can’t eat hot tofu in a hurry, you must control the time and heat. Spend.

Another example is stewing fish head and tofu in a casserole. We must also understand these ingredients and grasp the time and heat according to the ingredients. This is my personal opinion, I hope you all like it!

Almost every household has a casserole. An indispensable item for making soups, stews and stews. When I cook at home, I use a casserole to make porridge. The porridge is rich in flavor and tastes good. Casserole has fast heat transfer, slow heat dissipation, and strong heat preservation ability. Generally, the food in the casserole can still maintain a temperature close to boiling after turning off the heat for 5 to 10 minutes. It can transfer external heat energy to internal raw materials in a balanced and lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can maximize the release of food flavor. Casserole stew is a dish made by lazy people. If they are short of time after get off work, they can stew it in a pot. It tastes delicious and saves time. How about we make a quick pot stew?

Tips:

After the casserole is heated, be careful to avoid scalding your hands and use a damp cloth to cover it when opening the lid.