Yipinguo
Overview
The weather is getting colder and warm-up dishes are beginning to gradually enter everyone's diet. At this time, when entertaining guests at home, there is a warm first-class pot with both meat and vegetables. The top is fried, fried, roasted, boiled, and stewed with a variety of meat and vegetables, and the bottom is layered with vegetables. The fusion of various flavors can be regarded as a special dish for a banquet.
Tags
- staple food
- home cooking
- anhui cuisine
- old man
- autumn recipes
- winter recipes
- banquet dishes
- lunch
- barbecued pork
- bean curd
- beef
- broccoli
- celery
- chicken
- chicken essence
- chinese cabbage
- corn
- cornstarch
- garlic
- huaishan
- lotus root
- meatballs
- mushrooms
- mutton
- onions
- prawns
- siomai
- spare ribs
- squid
- tofu skin
- white radish
- yong tau foo
- fans
- ginger
- pepper
- salt
- vegetable oil
Ingredients
- Barbecued pork Appropriate amount
- Bean curd Appropriate amount
- Beef Appropriate amount
- Broccoli Appropriate amount
- Celery Appropriate amount
- Chicken Appropriate amount
- Chicken Essence Appropriate amount
- Chinese cabbage Appropriate amount
- Corn Appropriate amount
- Cornstarch Appropriate amount
- Garlic Appropriate amount
- Huaishan Appropriate amount
- Lotus root Appropriate amount
- Meatballs Appropriate amount
- Mushrooms Appropriate amount
- Mutton Appropriate amount
- Onions Appropriate amount
- Prawns Appropriate amount
- Siomai Appropriate amount
- Spare ribs Appropriate amount
- Squid Appropriate amount
- Tofu skin Appropriate amount
- White radish Appropriate amount
- Yong Tau Foo Appropriate amount
- fans Appropriate amount
- ginger Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
- vegetable oil Appropriate amount
Steps
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Have all ingredients ready.
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Put corn, lotus root, yam and chicken pieces into a casserole and make soup stock.
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Put the corn and radish into the bottom of the stainless steel basin.
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Place yam and yuba on top of the corn.
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There are layers of lotus root slices on Huaishan Mountain.
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Then spread the fans.
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Surround the vermicelli with mushrooms and Chinese cabbage.
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Fry the yong tau fu with some scallions on both sides until slightly brown.
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After frying the ribs, sauté the onions until fragrant.
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Saute squid and celery over high heat until fragrant.
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Steam the chicken pieces with some mushrooms.
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Stew the mutton with some white radish.
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Fry the shrimps until cooked.
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Beef is fried.
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The meatballs are cooked in the stock.
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Prepared vegetarian and meat dishes.
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Simmer for a few minutes
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Place the stainless steel plate filled with ingredients on the induction cooker, add broth, and eat.
