When it is cold, I like to stew big pot dishes. They are delicious and not expensive, nutritious and delicious, and I feel warm all the time! There is no big pot of vegetables in Xuzhou in winter, so it is not called wintering. No matter what ingredients it is, you can stew it in

Like to stew Big pot dish when it’s cold. It’s delicious and not expensive, nutritious and delicious. You can feel warm all the time when you eat it!

Xuzhou There is no big pot of vegetables in winter, so it is not called wintering. No matter what ingredients it is, you can stew it in a pot, and you can eat it hot even with the soup and water. The advantage of making big pot dishes when it is cold is that the prepared dishes are not easy to cool. There are vegetables, soups, meat and vegetables, and it is also hot from beginning to end.

Someone may ask, can this messy pot be delicious? In fact, after the meal is ready, the taste is really good. Now the vegetables on the market are the most radish and cabbage, and radish and cabbage can lead to many kinds of big pot dishes. Today, the big pot dish I made is made with cabbage. Eating more cabbage in winter can supplement vitamin and replenish moisture. The dietary fiber in cabbage can also promote gastrointestinal motility and help digestion.

The old man often says to eat more cabbage and tofu to ensure safety. Tofu is rich in protein , and it is also a common affordable dish on the tables of ordinary people. Cabbage and tofu are really a perfect match. I added pork to increase the fragrance, added some duck blood to clear the intestines, and stewed a large pot full of it. This is the pot for our family of three!

[Big pot stew]

Main ingredients: cabbage, tofu, duck blood, pork, onion, ginger and garlic, dried chili, light soy sauce, dark soy sauce, cooking oil

[Special method]

. Cut the tofu into thin slices, pour oil into the pot, heat the oil and put the tofu in low heat, fry until the surface is slightly burnt, and serve.

. Use the oil left over from the fried tofu, pour in pork and stir-fry over low heat, stir-fry out the fat in the fat, add onion, ginger, garlic, and dried chili to stir-fry to bring out the aroma.

. Add half a spoonful of dark soy sauce, and stir-fry two spoonfuls of light soy sauce evenly.

. Add two bowls of boiling water, boil and pour it into an enamel pot or casserole. This way, the stewed big pot dish has better insulation.

. Pour the fried tofu in, cut the duck blood into thick slices, pour it in and stew it together.

. Wash the cabbage and drain the water, separate the cabbage and the leaves, and cut it diagonally when cutting the cabbage. This will add more flavor. Pour the cabbage and stew it first.

. Bring to a high heat, turn to low heat and simmer for 20 minutes. All ingredients are cooked thoroughly and the cabbage is soft and rotten. Pour in the cabbage leaves and continue stewing for 5 minutes. Add a spoonful of oyster sauce and add appropriate amount of salt to season according to taste.

Stewed dishes are served on the pot, and the meat and vegetables are combined to make the whole body warm. The key is to save time and trouble when making, and rice and steamed buns are delicious.

[Tips]

. Add some pork to a large pot of pork to taste more fragrant. Try to choose pork belly with fat and lean pork or front leg meat, which tastes more fragrant.

. Fry the tofu and stew it, so it will not be easy to break. Moreover, after the fried tofu is stewed for a long time, it absorbs the full soup, which is even more delicious.

. If the cabbage wants to stew deliciously, don’t put the cabbage leaves and the cabbage gang into the pot, otherwise the cabbage gang will not be cooked thoroughly and the cabbage leaves will be stewed and wilted. In addition, cabbage has a lot of water and will also produce water after stewing for a long time. Therefore, don’t add too much boiled water at the beginning, otherwise it will become boiled vegetables.

. There are no special regulations on the ingredients for making big pot dishes. They all depend on your preferences. As long as the order of the dishes is correct, it will be delicious when you make them.

I am Ruoyu’s mother, and I share delicious food with you every day! If you have questions and have better suggestions, I look forward to sharing with me in the comment area! All pictures and texts are original by me, and transfer is strictly prohibited, and plagiarism will be prosecuted!