Dreamer Multi-Purpose Pressure Cooker Recipes For Rush Dinners
The pressure cooker makes the impossible possible. You can cook a nutritionally balanced meal from start to finish in just an hour. Even sumptuous dishes like stewed ribs or a whole meal like salmon with potatoes and broccoli can be prepared in no time.
What could be easier than pouring a whole meal into a pot and letting it cook for itself? There’s nothing easier than that! It’s like upgrading your casserole.
Here are a few pressure cooker recipes for your pressure cooker dinners:
Stomach hot pot stewed with green pepper
Stomach hot pot stewed with green pepper is a delicious dish that is easy to make for family gatherings. The way to cook green pepper stew is very simple but very attractive, spicy and fragrant with the smell of green pepper, the stomach is soft and crunchy when chewing, very delicious. Those of you who like to eat green pepper stew but don’t have the opportunity to go out to the restaurant, learn how to cook this green pepper stew right away.
Ingredients for green pepper stewed stomach hot pot (for 6 servings)
Cleanse the stomach
- Pork stomach 500 gr
- Lemon 1 left
- Ginger 30 gr
- Salt 2 tbsp
- Alum 30 gr
- White wine 20 ml
Stomach seasoning
- Green pepper 3 branch
- Salt 1 teaspoon
- Seasoning 2 teaspoon
- Pepper 1 teaspoon
- Ginger 3 slices
- White sugar 2 teaspoon
- MSG 1 teaspoon
- Cooking oil 1 tbsp
The hot pot portion
- Pork bone 300 gr (Pork tail bone)
- Green pepper 5 branch
- White sugar 3 teaspoon
- Fish sauce 1 tbsp
- Lotus root 200 gr
- Mushrooms 30 gr
- Salt 1 teaspoon
Side dishes
- Spinach 100 gr
- Watercress 100 gr
- Noodles 6 pieces
How to make stomach pot stew with green pepper
Perform
Step 1: Prepare to cook green pepper stew: Wash the pork stomach once with clean water, then turn the stomach inside, use scissors to cut off the excess fat. Squeeze salt and lemon on both sides of the stomach, squeeze hard to eliminate odors and help the stomach keep its beautiful white color. Then you wash your stomach under clean running water. Next, use a piece of alum to rub on both sides of the stomach, this way will help the stomach to be completely viscous and when cooked, it will keep the crispness. After scrubbing with alum, you can wash it off.
The pork stomach when bought by the seller has also been cleaned slightly but still has a bad smell and is very viscous, so we need to clean it carefully so that when eating the stomach there is no longer a bad smell, the taste of the stewed stomach hot pot with pepper. Green will taste better.
Step 2: Cook 300ml of water with 30gr of sliced ginger and 20ml of white wine to boil, put the stomach in, let it cook on both sides and then take it out. When the stomach is less hot, use a knife or scissors to cut it into bite-sized pieces (the green pepper stew’s stomach will shrink, so don’t cut it too small, it will not keep the crunchiness of the stomach).
Step 3: To cook delicious green pepper stew: Crush 3 slices of ginger, 3 branches of green pepper, 2 teaspoons of sugar, 2 teaspoons of seasoning, 1 teaspoon of salt, 1 teaspoon of MSG and 1 teaspoon pepper. Put all the spices you have just pounded into the bowl of the stomach that has been cut and eaten, mix well and then marinate for 15 minutes for the stomach to absorb the spices.
Step 4: Put 1 tablespoon of cooking oil into the pan, pour the stomach into the pot until the water dries up and the stomach turns a beautiful golden color.
Step 5: How to cook green pepper stew: Peel the lotus root, wash it and cut it into thin slices of 1cm. Wash green pepper. Pre-wash 300g of pork tail bone with boiling water to eliminate odors, remove the bones, wash them, and then put them in a Dreamer multi-purpose pressure cooker to cook with 2.5 liters of water and 1 teaspoon of salt. Adjust the high pressure segment for boiling water, then skim the foam, lower the pressure of the stew for 1 hour to get the broth. Pour the medium-sized stomach into the pot of broth along with lotus root and green pepper. Continue stewing with the Dreamer pressure cooker to bring it to a boil, then lower the heat and simmer for 40-45 minutes, until you see that the stomach piece is soft but still retains its crispiness.
Step 6: Put the mushrooms (soaked in bloom, cut into pieces about 4cm) into the pot of stew, season with 3 teaspoons of sugar, 1 teaspoon of salt and 1 tablespoon of fish sauce. Continue cooking for another 5 minutes and then turn off the pot by pressing Keep Warm/Cancel. So you have completed this delicious and passionate green pepper stew.
Step 7: Stomach stewed with green pepper and eaten with vermicelli or noodles, served with spinach, watercress or mustard greens are delicious. The broth is spicy and fragrant with the smell of green pepper, the stomach is soft but still retains the crunchiness when chewing, creating a very pleasant feeling. This is a familiar dish in many restaurants, very good and nutritious for pregnant women and those who are tired
Internet source – Dreamer VN edited
