Babaozhai cuisine(ba bao zhai cai )

Babaozhai cuisine

Introduction:

"I like to cook fast food very much. I can cook it in a big pot for two days. I put some of every material, dry, fresh and canned. As a result, it turns into a pot of colorful works. It's delicious and delicious."

Production steps:

Step 1: soak the needle in water two days before, and change the water until the water is clear and no yellow. Soak the mushroom and Auricularia auricula one day ahead of time, remove the stem of the mushroom, and pick the Auricularia auricula into small pieces. Then blanch the three materials with oil and salt. After blanching, remove the water and filter it, and then boil the water;

Step 2: pour in bamboo shoots, corncobs and mushrooms, and blanch water to remove canned flavor;

Step 3: start the pot, add 6-8 pieces of ginger, saute until fragrant, pour in the six ingredients that have been blanched and stir fry slightly;

Step 4: cut the Chinese cabbage into sections and pour it into the pot. If the water is dry, add about 1 / 2 cup of water and cover the pot for about 5 minutes. Lift the lid and cook until the Chinese cabbage is soft. During the period of waiting for the Chinese cabbage to be fully cooked, turn on another stove and put the casserole. The casserole can just cover the bottom with water and 1 teaspoon of oil. Heat the casserole with a very slow heat;

Step 5: slice or slice the carrot, cut the blue beans in half, pour in the blue beans and carrot, add salt, sugar and white pepper, and then pour 2 tbsp cooking wine on the edge of the pot;

Step 6: bag evenly, then out of the pot, put in the preheated casserole.

Materials required:

Auricularia auricula: 5 big ones

Gold needle: 50g

Mushroom: 10

Bamboo shoots: 100g

Corncob: 100g

Mushroom: 100g

Carrot: About 75g

Chinese cabbage: 5 leaves

Landou: about 20 yuan

Ginger: 8 tablets

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Note: first, the needle must frequently change the water until the water is clear; second, the combination of materials is very flexible, not necessarily these. 3、 After frying, put it in a casserole to keep it warm, but when you want to preheat the casserole, don't burn the casserole empty. Add water and a little oil that can't pass the bottom of the casserole, and heat it slowly at first.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ba Bao Zhai Cai