Colorful assorted casserole

Colorful assorted casserole method:

Raw materials for making colorful assorted casserole:

Two pieces of fried rotten skin rolls (6 pieces), one or two pieces of fried fish rotten (about 6 pieces), one or two pieces of Yuqing pill (about 8 pieces), one or two pieces of soaked squid (or fresh squid), one or two pieces of lean meat, two pieces of duck liver (or goose), two or two pieces of beef pill (about 6 pieces), four pieces of cabbage gall, five pieces of wet mushroom, four pieces of hair floating skin, five pieces of cooked white nuts and three pieces of fresh bamboo shoots.

Seasoning: refined salt 2 yuan, flavoring powder 1 yuan, chicken powder 1 yuan, lard 5 yuan, sesame oil, pepper a little, wet powder 1 yuan, Shaojiu 1 yuan, two soup 1 jin, a little parsley leaf.

Production steps of colorful assorted casserole:

1. Cut the duck liver into a deep pattern. The squid (or fresh squid) is cut obliquely to carve patterns, and then the Yangtze River Delta is cut obliquely. The squid is floated in water and cooled. The mushroom is cut into Japanese characters, the floating skin is cut into Japanese characters, and the bamboo shoots are cut into elephant eyes. Mix the lean meat with 5% wet flour. Add a little water.

2. Wash the cabbage gall well (the small one should be the same as the original one, and the big one should be cut into pieces). Put it into a boiling water pot and boil it until it is eight years old. Take it up and let it cool.

3. Take a large casserole (or a large casserole) and put it on the stove. When the oil is hot, pour Shaojiu into the bottom of the cabbage, add the two soup, add the rotten skin roll, fish rotten, beef balls, mushrooms, floating skin, fresh bamboo shoots, and boil for about five minutes. Add the liver, squid, sliced meat, fish balls and ginkgo. Add the salt, flavoring powder and chicken powder. After boiling, add sesame oil and pepper. Pour in the sesame oil

Colorful assorted casserole

Colorful assorted casserole is a traditional local dish in Guangdong Province, belonging to Dongjiang cuisine. After evolution, it has become a common dish in my hometown. This dish has a bright color and a variety of raw materials. It tastes delicious and smooth. Dishes should be served in time and kept slightly boiling after serving. The ingredients of this dish are not limited. Some of them can be changed according to season and price. It is suitable for all seasons.

essential information

Recipe name: colorful assorted casserole

Cantonese cuisine

Special Cantonese cuisine

raw material

Two pieces of fried rotten skin rolls (6 pieces), one or two pieces of fried fish rotten (about 6 pieces), one or two pieces of Yuqing pill (about 8 pieces), one or two pieces of soaked squid (or fresh squid), one or two pieces of lean meat, two pieces of duck liver (or goose), two or two pieces of beef pill (about 6 pieces), four pieces of cabbage gall, five pieces of wet mushroom, four pieces of hair floating skin, five pieces of cooked white nuts and three pieces of fresh bamboo shoots.

Flavoring

Two yuan for refined salt, one yuan for flavored powder, one yuan for chicken powder, five yuan for lard, a little sesame oil and pepper, one yuan for wet powder, one yuan for Shaojiu, one Jin for two soups, and a little parsley leaves.

Making method

1. Cut the duck liver into a deep pattern. The squid (or fresh squid) is cut obliquely to carve patterns, and then the Yangtze River Delta is cut obliquely. The squid is floated in water and cooled. The mushroom is cut into Japanese characters, the floating skin is cut into Japanese characters, and the bamboo shoots are cut into elephant eyes. Mix the lean meat with 5% wet flour. Add a little water.

2. Wash the cabbage gall well (the small one should be the same as the original one, and the big one should be cut into pieces). Put it into a boiling water pot and boil it until it is eight years old. Take it up and let it cool.

3. Take a large casserole (or a large casserole) and put it on the stove. When the oil is hot, pour Shaojiu into the bottom of the cabbage, add the two soup, add the rotten skin roll, fish rotten, beef balls, mushrooms, floating skin, fresh bamboo shoots, and boil for about five minutes. Add the liver, squid, sliced meat, fish balls and ginkgo, mix in the refined salt, flavoring powder and chicken powder. After boiling, add sesame oil and pepper, pour in a little oil, sprinkle a little parsley leaves, and serve quickly in the original pot.

*Note: originally from Dongjiang, this dish has evolved into a common dish in my hometown. It has a bright color and a variety of raw materials. It tastes smooth and fresh. Dishes should be served in time and kept slightly boiling after serving. The ingredients of this dish are not limited. Some of them can be changed according to season and price. It is suitable for all seasons.

Longitude: 104.06573486

Latitude: 30.65946198