How to make various casserole dishes

Clay pots are nutritious, delicious, easy to make, and do not require complicated ingredients. They are the best choice for home cooking. Many friends like to eat it but are troubled by not knowing how to cook it. I was also worried that the ingredients I prepared might not be cooked and cause waste, but it’s actually not as difficult as I imagined. So how can you eat various delicious casserole dishes at home? The editor has prepared the following casserole recipes for friends who like to eat, I hope you like them.

Mushroom Chicken Casserole

Ingredients: 1 free range chicken, 10 dried mushrooms, 2 scallions, 2 slices of ginger, 2 tablespoons of garlic, 2 teaspoons of salt, 5 tablespoons of rice wine, a little sesame oil

practice:

1. Wash the free-range chicken, blanch it in water, cut it into pieces and set aside.

2. After soaking the dried mushrooms in water, use a knife to make a cross on the surface and set aside; cut the green onions into sections and set aside.

3. Put the chicken pieces from step 1 into a casserole, add dried mushrooms, old ginger, garlic and 80% water. Bring to a boil over high heat, then turn to low heat, cover the pot and continue cooking for 30 minutes. Finally, add the scallions and cook for 5 minutes before turning off the heat. Add all the seasonings when serving.

【Claypot Tofu】

Ingredients: 1 box of tofu, 1 carrot, 5 corn shoots, 100g pea sprouts, 5 slices of ham, 1 teaspoon (5g) salt, 2 bowls (500ml) of broth

practice:

1. Cut tofu and carrots into small pieces, put them into the casserole together with corn shoots and ham, then add water (broth is better) to cover the tofu and vegetables (if you like soup, you can add more broth), add onions and ginger according to your own habits, and then simmer over medium heat.

2. When the carrots in the pot are about to become soft, add the ham, chicken essence, pepper, light soy sauce and your favorite seasoning, and cook over low heat until the soup boils. When the food is almost done, add bean sprouts, spinach, lettuce leaves and other easy-to-cook vegetables. Turn off the heat as soon as the vegetables turn cooked.

3. Finally, sprinkle with minced garlic and drizzle with sesame oil.

【Assorted casserole】

Ingredients: Egg dumplings, fish balls, bacon, dried shrimp, soaked pork skin, Chinese cabbage, vermicelli, salt, broth

practice:

1. Wash the cabbage and cut into thick strips, soak the vermicelli in cold water, soak the dried shrimp in clean water, and cut the pork skin into pieces;

2 Boil the bacon in water for 15 minutes, remove and let cool, then slice;

3 Take a casserole, put Chinese cabbage on the bottom and put vermicelli on it;

4 Place egg dumplings, bacon slices, dried shrimps, and pork skin along the edge of the casserole in order to form a circle;

5 Place the fish balls in the middle, add salt to the broth to taste and pour into the casserole;

6 Cover the casserole and simmer over low heat until all ingredients are cooked.

【Three flavors in casserole】

Main ingredients: 100 grams of pork elbow and 100 grams of bone-in chicken. 60 grams of eggs, 25 grams of ham, and 25 grams of green vegetable hearts. 20 grams of soy sauce, 100 grams of clear soup, 15 grams of scallion segments, 10 grams of ginger slices, 5 grams of fine salt, 1 gram of MSG, and 100 grams of vegetable oil.

practice:

1. Chop the pork elbow and bone-in chicken into 3.3 cm square pieces, blanch them in boiling water, take them out and put them into a casserole.

2. Boil the eggs, peel them and dip them evenly in soy sauce. Fry in a pan until golden brown, then take out and place around the casserole. Cut the ham and green vegetable hearts into small elephant eye slices. Put clear soup, Shaoxing wine, scallion, ginger and salt into the casserole. Bring to a boil over high heat, then simmer over low heat until soft. Remove the scallion and ginger, and add the ham slices and green vegetable hearts and stew briefly. Skim off the floating oil, add MSG, and drizzle with chicken oil.

【Japanese miso soup in clay pot】

Ingredients: hot pot ingredients, spinach, miso soup, salt, chicken stock, onion, ginger, garlic

practice:

1. Wash the spinach, pick it and dry it. Cut the hot pot ingredients according to your personal preference (it is also okay not to cut them). Add cold water to the soup bag and mix well. Note: It is best to use cold water to mix the soup packets of the McCormick series. Hot water will cause lumps to form. This is my personal experience!

2. First add the hot pot ingredients and soup and bring to a boil, add some chopped ginger and garlic for seasoning, and add the spinach and cook for 1-2 minutes just before serving.

3. Add a small amount of salt and chicken essence to season, sprinkle with chopped green onion and a few drops of sesame oil and mix well.

4. Serve in a heated casserole to keep it warm and taste better.

【Clay pot fish head】

Ingredients: 1/2 silver carp head, 3 eggs, 1 Chinese cabbage, 70g meat slices, 50g abalone mushrooms, 1 box of tofu, 20g ginger, 3 scallions, 1000cc broth, 2 tablespoons rice wine, 1 teaspoon salt, 1 teaspoon chicken powder, 1/2 teaspoon white pepper

practice:

1. Wash and drain the fish head, sprinkle a little cornstarch on both sides of the fish head; beat the eggs; wash the green onions and cut into sections; peel the ginger and slice it for later use.

2. Heat a pan of oil to about 180℃, fry the fish head until the surface is golden brown, then use a slotted spoon to pour the eggs into the pan and fry them into egg crisps for later use.

3. Cut the Chinese cabbage into large pieces and the abalone mushroom into oblique slices, blanch them in boiling water, and put them into the hot pot in order.

4. Put the fish head into the pot prepared in step 3, and finally top it with egg crisps, tofu and meat slices.

5. Add a little oil to a hot pan, sauté scallions and ginger on low heat, add broth and seasonings, bring to a boil, remove the scallions and ginger, then pour the broth into the hot pot. Bring the whole pot to a boil and simmer on low heat for about 10 minutes.

【Lamb chops casserole】

Ingredients: 700g cooked lamb ribs

Ingredients: 100g winter bamboo shoots, 100g water-soaked black fungus, 100g rapeseed heart, 50g shiitake mushrooms

Seasoning: 15g cooking wine, 3g refined salt, 3g MSG, 30g chili oil, 50g shrimp roe soy sauce, 25g oyster sauce, 25g fermented glutinous rice juice, 1000g broth, 40g sesame oil

practice:

1. Chop the cooked lamb chops into 4 cm square pieces.

2. Add broth to the hot pot and add lamb chops.

3. Add mushrooms, cooking wine, salt, fermented glutinous rice juice and oyster sauce and bring to a boil.

4. Arrange the choy sum, winter bamboo shoots and black fungus into shapes, add MSG and blanch until cooked. It can be eaten with chili oil, shrimp roe soy sauce, sesame oil, etc.

【Japanese lucky bag pot】

Ingredients: Chinese cabbage, 2 pieces of corn, 3 slices of tofu, 2 slices of pumpkin, 1 small bag of enoki mushrooms, 2 fresh mushrooms, 1-2 small bags of fried tofu, beef slices for hot pot, 1 small bowl of Japanese sesame sauce (2 spoons of salty sesame sauce + 1 spoon of cold boiled water + half a spoon of vinegar + a little sugar)

practice:

1. Let’s make a tofu lucky bag first. Press the fried tofu with a rolling pin, blanch it in boiling water to remove the oil, squeeze out the water, cut off one edge, put glutinous rice cake in the middle, and tie the mouth tightly with blanched coriander stalks, green onion leaves or a rope.

2. Wash and chop all kinds of vegetables, put the cabbage in the pot first.

3. Then put all the ingredients in one by one, add water and cook for about 10 minutes. Finally, add the hot pot beef slices and cook briefly. Then turn off the heat and serve on the table with sesame sauce.