1. Sauerkraut and meat stewed vermicelli
This dish combines the freshness of sauerkraut, the deliciousness of meat, and the texture of vermicelli. Sauerkraut adds to the sourness of the dish, and it penetrates with the stew of meat and vermicelli for a unique taste.
Ingredients: Pork: about 250 grams, cut into cubes;Sauerkraut: to taste, chopped and set aside;Vermicelli: appropriate amount, soak in advance to soften and set aside;Ginger: Appropriate amount, shredded and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Cut the pork into cubes and marinate for a while with a little cooking wine and light soy sauce.
2.Heat oil in a pan and stir-fry the ginger and green onion until fragrant.
3.Add the marinated pork pieces and stir-fry until browned.
4.Add the chopped sauerkraut and continue to stir-fry until fragrant.
5.Pour in an appropriate amount of water, add the soaked vermicelli, bring to a boil over high heat, then turn to low heat and simmer until the vermicelli is soft and flavorful.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) The simmering time should not be too long, so as not to cook the vermicelli too softly.
2) Add a little chicken essence or other seasonings according to personal taste to add flavor.
3) The amount of sauerkraut and white pepper can be adjusted according to personal taste.
2. Stewed beans with pork ribs
Beans are served with pork ribs for a rich taste. The pork rib broth penetrates into the beans, making them more delicious and tasty, and the meat of the ribs also becomes tender and juicy during the stew.
Ingredients: Pork ribs: about 500g, cut into sections;Beans: Appropriate amount, cut into sections;Ginger: Appropriate amount, slice and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Pork ribs processing: Wash the ribs and marinate them for a while with a little cooking wine and light soy sauce.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the marinated pork ribs and sauté until lightly browned.
4.Pour in an appropriate amount of water, bring to a boil over high heat, reduce the heat, cover and simmer for about 30 minutes until the ribs are tender.
5.Add the chopped beans and continue to simmer for 15-20 minutes until the beans are cooked through.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) Pork ribs can be blanched in advance to remove blood and impurities.
2) The heat should not be too high when simmering, so as not to cook the beans and deform.
3) Add a little chicken essence or other seasonings to add flavor according to personal taste.
3. Chicken stewed with mushrooms
The chicken is even more delicious when stewed, and the tender taste of the mushrooms goes well with the chicken, resulting in a rich and nutritious soup.
Ingredients: Chicken: about 500g, cut into cubes;Fresh mushrooms: to taste, wash and slice;Ginger: Appropriate amount, slice and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Chick Handling: Wash the chicks and marinate them for a while with a little cooking wine and light soy sauce.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the marinated chicken pieces and stir-fry until lightly browned.
4.Pour in an appropriate amount of water, bring to a boil over high heat, then reduce the heat, cover and simmer for about 30 minutes until the chicks are tender.
5.Add the sliced mushrooms and continue to simmer for 15-20 minutes until the mushrooms are cooked through.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) Chicken thighs or breasts can be used for chickens, which are easier to absorb after being cut into pieces.
2) The heat should not be too high when simmering, so as not to cook the mushrooms and deform.
3) Add a little chicken essence or other seasonings to add flavor according to personal taste.
Fourth, Demoli fish stew
This dish is usually made with fresh fish, which is stewed and tender. Demoli's unique spice flavor adds a special flavor to the dish.
Ingredients: Fish: Fresh fish fillets (such as carp, sea bass, etc.), about 500 grams;Tomatoes: 2-3 pcs., cut into cubes and set aside;Onion: 1 piece, shredded and set aside;Garlic: to taste, slice and set aside;Coriander: Appropriate amount, cut into sections for later use;Olive oil: to taste;Salt: to taste;Ground black pepper: to taste;Spices (e.g. rosemary, thyme): to taste;Water: To taste.
Steps:1Add olive oil to the pan and sauté the onion and garlic slices until fragrant.
2.Add the diced tomatoes and continue to stir-fry until juice is out.
3.Add water, add the fish fillets, and simmer for 10-15 minutes until the fish is cooked through.
4.Add salt, black pepper and spices to taste.
5.Finally, sprinkle with coriander and serve.
Tips: 1) Add a little lemon juice or tomato sauce to enhance the sourness.
2) Before simmering the fillet, marinate the fillet with salt and black pepper for a while to enhance the tenderness of the fish.
5. Lamb stew with carrots
The sweetness of the carrot blends with the deliciousness of the lamb, and the soup is rich, and the aroma of the lamb is paired with the sweetness of the carrot to warm the stomach.
Ingredients: Lamb: about 500g, cut into cubes;Carrots: 2-3 pcs., peeled and cut into cubes for later use;Ginger: Appropriate amount, slice and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Lamb Handling: Wash the lamb and marinate for a while with a little cooking wine and light soy sauce.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the marinated lamb cubes and stir-fry until lightly browned.
4.Pour in an appropriate amount of water, bring to a boil over high heat, turn to low heat, cover and simmer for about 40 minutes until the lamb is tender.
5.Add the diced carrots and continue to simmer for 15-20 minutes until the carrots are cooked through.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) The heat should not be too high when simmering, so as not to cook the lamb or carrots.
2) You can add a little star anise, cinnamon and other spices to add flavor according to personal taste.
3) Carrots can be cut into evenly sized chunks to help evenly absorb the flavor.
6. Stewed beef brisket with potatoes
The combination of potatoes and beef brisket, the brisket is more tender and juicy after stewing, and the delicate texture of the potatoes blends perfectly with the beef broth.
Ingredients: Beef brisket: about 500g, cut into cubes;Potatoes: 2-3 pcs., cut into cubes and set aside;Ginger: Appropriate amount, slice and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Brisket Processing: Wash the brisket, cut it into pieces and marinate it for a while with a little cooking wine and light soy sauce.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the marinated brisket and stir-fry until lightly browned.
4.Pour in an appropriate amount of water, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour until the brisket is tender.
5.Add the diced potatoes and continue to simmer for 20-30 minutes until the potatoes are cooked through.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) Blanching the brisket in advance to remove blood and impurities.
2) The heat should not be too high when simmering, so as not to boil the potatoes to rot.
3) You can add a little star anise, cinnamon and other spices to add flavor according to personal taste.
7. Stewed tofu with beetle mushrooms
The umami of the mushroom and the flower nail are fused with each other, and the tofu absorbs the umami of the mushroom and the flower nail, and the soup is rich.
Ingredients: Tofu: 1 piece, cut into pieces for later use;Mushrooms: appropriate amount, slice after cleaning and set aside;Mushroom: appropriate amount, cut into sections after cleaning for later use;Ginger: Appropriate amount, slice and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Cut the tofu into cubes, slice the beetle mushrooms, cut the mushrooms into sections, and set aside.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the beetle mushrooms and beetle mushrooms and stir-fry until fragrant.
4.Pour in an appropriate amount of water or broth, add tofu cubes, add a little cooking wine and light soy sauce.
5.After bringing to a boil over high heat, turn to low heat, cover and simmer for about 10-15 minutes until the tofu is flavored.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) The heat should not be too high when simmering, so as not to cook the tofu rotten.
2) Vegetables such as coriander or greens can be added according to personal taste to enhance the taste and nutritional value.
3) Ingredients and seasonings can be adjusted according to individual tastes.
8. Stewed pig's trotters with yam
The yam is paired with pig's trotters, the pig's trotters are more delicious after stewing, and the soft and glutinous taste of the yam complements the freshness of the pig's trotters, and the soup is mellow.
Ingredients: 2 pig's trotters, cleaned, cut into pieces for later use;Yam: 2 stalks, peeled and cut into cubes for later use;Ginger: Appropriate amount, slice and set aside;Green onions: Appropriate amount, cut into sections for later use;Cooking wine: to taste;Light soy sauce: to taste;Salt: to taste;White pepper: to taste;Cooking oil: to taste.
Steps:1Pig trotter processing: Wash the pig's trotters and cut them into pieces, marinate them for a while with a little cooking wine and light soy sauce.
2.Heat oil in a pan and stir-fry sliced ginger and green onions until fragrant.
3.Add the marinated pork trotters and stir-fry until lightly browned.
4.Pour in an appropriate amount of water, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour until the pig's trotters are soft.
5.Add the chopped yam and continue to simmer for 20-30 minutes until the yam is cooked through.
6.Add salt and white pepper to taste and sprinkle with chopped green onions.
Tips: 1) The heat should not be too high when simmering, so as not to cook the yam rotten.
2) You can add a little star anise, cinnamon and other spices to add flavor according to personal taste.
3) Yams are sticky, so you need to pay attention to the heat when simmering to avoid sticking to the pan.
In this cold season, stews become the culinary protagonists of the home. Whether it's the sour and delicious stewed vermicelli with sauerkraut and meat, or the mellow nourishment of the stewed pig's trotters with yam, every dish is full of warmth and love. Hopefully, this stew recipe will be an inspiration on your table**, bringing warmth and flavor to your family, and that these warm flavors will accompany you through a pleasant and warm winter. Bookmark this recipe and make every meal full of warmth and love.