Chinese Food
Seafood stew pot. Easy to make three juice stew pot at home
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Huang Jihuang's three juice stew pot. Everyone likes it. But it's a problem to make it at home. I've sorted out the food problem for you. Let's have a quick question and a quick answer. What kind of pot can I use to get rid of this problem at one time? A-flat bottom non stick pot is the best, and it must have a good sealing cover. In addition, add some cooking oil before putting ingredients. Cooking oil is OK. (don't use a big iron pan with fried vegetables. Really. It will surely paste the bottom of the pan.) do you need to add water when q-stewing? A - no need to add water. The stew pot is to stew the water in the vegetable ingredients and then stew the ingredients. Add water to make a stew. In addition, it is better not to use too many leafy vegetables, mainly root vegetables. Q-why is my sauce not thick enough (or too thick)? A - the sauce is not thick. There are two points. One is the amount of starch in the water starch. The other is the cooking time and stirring frequency. Generally speaking, Shuidian
Cooking ingredients
Cooking Steps
Step1:These are all ingredients. Prepare in advanc
Step2:Prepare vegetable - Peel and cut the root vegetables. Cut the garlic into two ends. Mix the vegetables with 3 tablespoons of spicy soy sauce. Set asid
Step3:Prepare the meat dishes - wash the prawns and cuttlefish and drain. Cut the squid into circles. Cut the intestines in person. Chop the coriander. Set asid
Step4:Make sauce - pour 200ml of water into the pot + 5 tablespoons of special spicy sauce. Mix evenly. Boil over medium heat and turn to low heat. Add 2 tablespoons of starch into 3 times of water. Make a water starch for standby
Step5:Boil the sauce - keep the heat low. Pour the water powder into the sauce in batches. Stir for about 23 minutes. Turn off the heat if the sauce bubbles in large area. Standb
Step6:Stack the ingredients - pour the bottom oil into the pot. Stack the pickled vegetables. Don't press them tightly. Then stack the meat ingredients on the vegetables. You can put them in a good shape
Step7:Three time braising - cover. Braise in high heat for 8 minutes. Turn the low heat to open the lid. Spread the sauce quickly and evenly. Cover again. Braise in medium heat for 3 minutes. Turn the low heat to open the lid. Put in the coriander. Keep the low heat to cover and braise for 1 minute. Turn off the fire
Step8:Casserole eating method - a pot of fragrant fresh casserole is ready. It needs to be stirred again before eating to make the taste mix more natura
Cooking tips:1. The sauce must be diluted with water in the process of use, because the sauce is a concentrated compound condiment. If it is not diluted, it cannot play its own flavor. Generally, the proportion of sauce with water is about 500g. Use 50g sauce + 150g water to dilute. (it can be adjusted according to its own situation) 2. Cut the vegetables into diamond or big squares for the convenience of taste. The gap space generated by the shape during stewing can form the circulation of hot air and make the ingredients easier to stew. 3. Cut off the two ends of garlic. It needs to expose the hollow part in the middle. This way, it's easier to cook and taste. 4. The proportion of starch to water is about (1-3) in the lake powder needed for making the sauce. Dilute well for standby. 5. Stew pot - use a non stick pot. Make sure to have a well sealed lid. Transparent lid is suitable. 6. Note - do not add water during the stewing process, because the sauce has been added with water; try not to use leafy vegetables
