First Course: Braised Pork Casserole

Braised pork in casserole, using the Japanese cooking method of falling lid, which increases the convection of the soup, makes the pork belly more flavorful and evenly colored. , and the fat is fat but not greasy, and the lean meat is delicious. The leftover bibimbap is also very sweet.

Required ingredients: pork belly600g, cooking wine150ml, soy sauce4scoops, rock sugar< /span>50-60g(60gIt will be very sweet, which is suitable for my husband's sweet tooth), scallions50g(< /span>3-4root), ginger slices50g, bay leaf1slice, olive oil, water, tin foil

1️⃣Take tin foil that is slightly larger than the diameter of the casserole, fold it in half a few times, cut out three shapes on it, and sit on the tin foil cover ,as the picture shows. Just unfold it to cover the casserole and keep it aside.

2️⃣Cut pork belly3-4cm, put in a pot of cold water, add 2slices of ginger,2Segment the shallots, boil over high heat, skim, drain and remove, wash the pork belly with hot water.

3️⃣Pour a small amount of olive oil into the pot, add the pork belly, and keep stirring until all sides are golden brown and oil seeps out. About 4-5minutes, pour out the pork belly, but leave the fat in the pan for later use.

4️⃣Put scallions and ginger slices on the bottom of the casserole, put pork belly and bay leaves on top, pour in cooking wine, and boil Slowly heat the casserole over the lowest heat.

5️⃣Put the rock sugar into a pot with lard, and melt the rock sugar into juice over medium heat. You want the braised meat to have more color. The longer the sugar juice is boiled, the more I cook it, the color will probably be amber. After cooking, add enough water to the pot to cover the meat in the casserole. After boiling, pour it into the casserole. If there is not enough water, add boiling water directly to the casserole.

6️⃣Boil the water in the casserole, then turn to the lowest heat, put a foil lid on the casserole, cover the lid and simmer

6️⃣ /span>1hour.

7️⃣Open the casserole lid and tinfoil lid, add soy sauce to the pot, take out the ginger slices, scallions, and bay leaves, cover Cover with tin foil, do not cover the casserole again at this time. Reduce the sauce over medium heat and simmer for about 20mins.

8️⃣Pay attention to the amount of water when the time is approaching, and do not burn it dry. Finally, the soup will be in a syrupy state, and the pork belly will be fried and slurried. When it reaches the state you want, you can take it out of the pot, and you can put it on a plate and sprinkle with chopped green onion.

Second course: Mushroom Claypot Rice

The chicken is soft and tender, the mushrooms are fragrant, the sauce ratio is just right, the rice is as glutinous and oily as zongzi, and it is delicious and simple.

Ingredients Required (2Servings): Chicken Thighs 100g(I used chicken breast which was also very tender), shiitake mushrooms7 , a pack of crab mushrooms, a pack of enoki mushrooms, rice150g, starch span>1.5Spoon, soy sauce2spoon, cooking wine1spoon, oyster sauce1 spoon, sesame oil1spoon, white pepper, chopped green onion, minced ginger 1tsp, water

1️⃣Cut the chicken into small pieces. Add light soy sauce2spoon, cooking wine1spoon, oyster sauce1spoon, white pepper, a teaspoon of minced ginger, starch< span class="s2">1.5Spoon and mix well and set aside for half an hour.

2️⃣Rinse the rice and add about1:1.2-1.5< /span>water, soak in a casserole for more than 2020minutes, 1hours are better, the fire is boiled and turned to a small fire, if you want to be faster, you can also use a medium fire.

3️⃣Mix the chicken with sesame oil1spoon.

4️⃣Add olive oil to the pot, fry the shiitake mushrooms (cut into strips), crab mushrooms, and enoki mushrooms until half cooked. Then fry the chicken until half-cooked and put the mushrooms together.

5️⃣When the water of the rice is almost dry, pour the stir-fry on top and simmer on low heat3-5minutes or so, taste the texture of the rice, cook it for a while if it is not cooked or too wet.

6️⃣Pour a circle of sesame oil along the side of the pot, cover the pot and cook on medium to high heat until the burnt flavor, and cook on low heat< /span>1min, turn off the heat5 minutes, sprinkle with chopped green onion. If the moisture of the rice evaporates moderately, a crispy rice cooker may appear, and if it fails, the pot will become difficult to wash. You can also change this step to drizzle with sesame oil and continue to cook on low heat2-3for about a minute and then stuffy 5minutes.

Babies who don't have a casserole can also use a rice cooker instead, or just fry the mushroom chicken and put it on top of the rice as a rice bowl. It tastes good too.

The third course: three meals of shrimp and jade

Shrimp Jade. Nutritious, simple to make, delicious and beautiful, I made three kinds of shrimp yuzi in one plate: shrimp yuzi, shrimp slippery yuzi, and dried shrimp yuzi, just choose the type you like.

Japanese tofu (also called tamagoyaki or egg tofu) is made from eggs and is rich in protein, iron, amino acids, and vitamins B, it is very good for promoting physical development, dried shrimp (dried shrimp without shrimp shell) is rich in calcium, which can strengthen bones and teeth, this dish is very suitable for long Body buddies.

Ingredients needed: shrimp, Japanese tofu, salt, pepper, cooking wine, dried shrimp, chopped green onion, peppercorns

1️⃣Soak dried shrimp in water30Chop after minutes. (baby without dried shrimp can omit this step)

2️⃣Mix the shrimp with cooking wine, salt and pepper. Chop the part that makes the shrimp slippery into minced shrimp. For the part of making dried shrimp, mix minced shrimp with dried shrimp and set aside.

3️⃣Japanese tofu cut into pieces1.5cm-2cm thick slices and arrange on a plate.

4️⃣Put shrimps, shrimp slips, dried shrimp slips on the tofu (you can decorate a small dried shrimp on top), Smooth out as much as possible.

5️⃣Steam on fire5 minutes, then steam on medium heat for 3-5 minutes. Sprinkle with chopped green onion and bell pepper.