Lidong has passed and Tianjin has started heating. At this time, when they asked everyone what they were eating, the first thing that came to mind in many people was a steaming casserole.
When it comes to eating casserole, the difference between the north and the south is quite big. The northerners like "the rivers and lakes of delightful meat"; while in the southern coastal areas, seafood is cooked in a casserole filled with rice to produce a delicious casserole. Congee...
casserole, with soft and warm temperature, completes different ingredients, and the taste of steaming home is also the same.
Chinese casserole cuisine map
Northwest, beef and mutton casserole
Ningxia and northern Shaanxi like to use tender beef and mutton with potatoes, white radish, tofu, etc., put them in a casserole for stewing. Add a spoonful of spicy oil, the aroma and spiciness are mixed, no matter where you come from, you will be conquered by the lamb casserole and oxtail casserole.
Northeast, pork casserole
The steaming northeast casserole in the white snow makes people feel satisfied and happy. Casserole white meat, a large piece of fat and thin pork belly, stir-fried with crushed rock sugar, hung an attractive chestnut color, add dark soy sauce, cooking wine, star anise, pepper and bay leaves and other seasonings, slowly simmer in a small casserole, one word Fragrant, pour the soup on the fat rice, and the most delicious rice soup is born.
Southern casserole, the lake and the sea are fresh
The ginger duck from Quanzhou and Xiamen, Fujian province , put the duck meat and dried ginger together in a casserole on a low heat and simmer, the ginger is slightly spicy and the dried salty taste It blends with duck meat, but the taste is amazing.
Jiangsu uses casserole fish head to occupy a place. After the plump fish head is fried until browned on both sides, it is simmered with Shao wine over a high fire, and the milky white soup is very fresh.
And in Hubei, the casserole ribs and lotus root soup is definitely not to be missed. The thick pork breast bone and the white lotus root are put into the pot twice, boil on high heat and simmer slowly, the white soup is covered with light yellow oil flowers, and the meat is boiled until tender, with bones and bone marrow. It melts in your mouth, and the sweet lotus root is extremely waxy.
Guangdong, claypot rice and casserole porridge
"Cold breeze rises, eat waxy flavor", the casserole is at Guangdong , and it is called "Claypot" . Braised meat in the pot, roasted goose, roasted duck, slippery chicken, tempeh ribs... roasted meat slowly melts the fat into the rice, and with the secret sauce, every grain of rice becomes pearls and burnt The crispy and fragrant claypot rice is finished.
The casserole seafood porridge in Chaoshan area, Guangdong, has been like splitting bamboo into the tide of northern cuisine in the past few years, and quickly gained a group of fans. Put the rice in a casserole, boil over high heat and then turn to a slow simmer. Add shrimp, crab, scallops, sea cucumber and other ingredients before the pan. It is delicious, and then add finely chopped parsley and chopped green onions to enhance the flavor. Up.
Yunnan-Guizhou region, casserole powder
sour, is the soul of Guizhou. The heat and sour taste of the casserole sour soup powder activates the body's organs, and it couldn't be more comfortable. There is also a soft glutinous glutinous rice jelly in a casserole. Stir-fried with watercress and tempeh to get the red oil, then add the rice jelly, stir-fry with minced meat, millet pepper and shallots. It is amazing. It is a professional noodle. local. The famous Yunnan rice noodle casserole, naturally, needless to say.
casserole noodles, a favorite of northerners
casserole is cooked with a strong and chewy hand-made noodles, which is a common casserole delicacy in northern winter. The noodles are filled with common side dishes such as small rapeseed, tofu skin, shredded kelp and shiitake mushrooms.
Gansu uses beef with noodles, Henan puts salty and crispy pork, Beijing loves to put sesame sauce on it. Casserole noodles can be breakfast, lunch, dinner, supper. It doesn't violate peace when you eat. In our Tianjin, what kind of food has the casserole made? The chef of our food show has something to say!
Tianjin Casserole Gourmet Recipe
■ Radish and Lamb Meatball Soup
1. First, the meat filling. On the basis of the lamb filling, put onion ginger, five spice powder, salt, chicken powder, light soy sauce, cooking oil, sesame oil, stir clockwise, and set aside .
2, slice the white radish and set aside.
3. In a casserole or a stew pot, you can put a proper amount of water in it, because it takes about 45 minutes, so everyonePut enough water all at once. Put the balls when the water is boiling. You can use a small spoon to make the balls. You can also squeeze them by hand (with gloves of course) like me. After the balls are placed, close the lid. During this time, you cannot open it. Put the radishes in one hour and cook for about 20 minutes.
4. Finally, add chicken juice, salt, pepper, and friends who like coriander can add some!
■ Lamb leg with tangerine peel and taro
Ingredients: 1 lypu taro, half a catty of mutton, 5 grams of angelica, 7 red dates, 2 pieces of tangerine peel, 1 piece of ginger, one or two scallions
Seasoning: rose wine, salt, pepper Powder
production: wash the mutton and cut into pieces, peel the taro, wash and cut into pieces, add a little oil, ginger, tangerine peel, and stir fry the mutton with rose wine, water, and casserole into the taro herbs for 40 minutes.
■ Casserole cabbage lion head
Ingredients: cabbage, minced meat, steamed buns, aniseed, cinnamon cooking wine, soy sauce, five-spice powder, fermented bean curd, white sugar, oyster sauce, green onion, ginger, starch
Steps:
1. Cut the cabbage into slices.
2. Tear off the skin of the bun and break it into small pieces. Add 2 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of water, and crush the steamed buns.
3. Add 1 tablespoon of five-spice powder, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, and half a piece of fermented bean curd to the meat filling. Stir well.
4, minced meat and steamed buns are mixed together. When the oil is 70% hot, roll the minced meat into a big ball, wrap it in a layer of starch, and fry it in a frying pan.
5, deep-fried the big balls into maroon red, remove them. Leave the bottom oil in the pot, stir up the cabbage to remove the water and serve.
6, pour oil in the pot, stir 2 aniseed and 2 pieces of cinnamon on low heat until the color changes. 10 scoops of soy sauce, 3 scoops of cooking wine, 2 scoops of sugar, 1 scoop of oyster sauce, half a piece of fermented bean curd, mix and pour into the pot.
7. Put in the cabbage gang and big balls, pour in hot water to cover the cabbage, cover and cook for 20 minutes.
8. Finally, add salt to adjust the mouth, pour the sesame oil, and take it out of the pot.
What other casserole dishes are there
