Classic Enamel Pot Recipe List

Here is a list of classic recipes for enameled cast iron pots, covering different cuisines and cooking scenarios. They fully utilize the advantages of enameled cast iron pots in locking in moisture and freshness, as well as their strong heat retention, making them easy for beginners to handle:

I. Chinese Home-style Main Dishes

Braised Beef Brisket in Enameled Pot

Ingredients: 500g beef brisket, 5 slices of ginger, 2 sections of green onion, 2 star anises, 1 small piece of cinnamon, 2 bay leaves, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 5 rock candies, 1 tablespoon of cooking wine, appropriate amount of salt.

Instructions:

Cut the beef brisket into pieces, put them in a pot of cold water, add cooking wine, blanch to remove blood foam, then fish out and drain;

Preheat the enameled pot over low heat, add a little oil, then add ginger slices, green onion sections and spices, stir-fry until fragrant;

Add the beef brisket and stir-fry until the surface is slightly browned, then add light soy sauce, dark soy sauce and rock candies, stir-fry to color;

Add enough hot water to cover the beef brisket, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 1.5 hours;

Finally, add salt to taste, turn to high heat and thicken the sauce.

Advantages of enameled pot: Good airtightness, making the beef brisket tender and not dry, with no loss of freshness.

Taiwanese Braised Pork Rice

Ingredients: 300g pork belly with skin, half an onion, 3 hard-boiled eggs, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 3 rock candies, 1 tablespoon of cooking wine, appropriate amount of water.

Instructions:

Dice the pork belly and mince the onion; heat a little oil in the enameled pot, add the minced onion and fry until golden, then take out;

In the same pot, add the diced pork belly, stir-fry to release oil, add cooking wine to remove the fishy smell;

Add the fried minced onion, then add light soy sauce, dark soy sauce, oyster sauce and rock candies, stir-fry evenly;

Add water to cover the ingredients, put in the peeled hard-boiled eggs, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes;

Open the lid, turn to high heat to thicken the sauce, making the sauce coat the meat cubes, then pour over the rice.

II. Warm and Nourishing Stews

Mushroom Chicken Soup

Ingredients: Half a three-yellow chicken, 5 dried shiitake mushrooms, 1 king oyster mushroom, 1 small handful of shimeji mushrooms, 3 slices of ginger, 2 red dates, 1 small handful of wolfberries, a little salt, a little white pepper.

Instructions:

Wash the chicken and cut into pieces, put in cold water to blanch, then take out and rinse with warm water;

Put the chicken pieces, ginger slices and red dates into the enameled pot, add enough hot water, bring to a boil over high heat, then turn to low heat and simmer for 1 hour;

Add the soaked shiitake mushrooms, sliced king oyster mushrooms and shimeji mushrooms, continue to simmer for 20 minutes;

Finally, add wolfberries, salt and white pepper to taste, turn off the heat and let it simmer for 5 minutes with residual heat.

Advantages of enameled pot: Heat retention and water locking, making the chicken soup clear and fresh, with the umami of mushrooms fully integrated into the soup.

Creamy Tomato and Potato Soup

Ingredients: 2 tomatoes, 1 potato, half a carrot, 1/4 onion, 200ml milk, appropriate amount of salt, a little black pepper, 1 small piece of butter.

Instructions:

Make a cross cut on the top of the tomatoes, scald with boiling water to peel, then cut into pieces; peel the potato and carrot, cut into small pieces, mince the onion;

Melt the butter in the enameled pot, add the minced onion and fry until soft, then add the tomato pieces and fry until they release juice;

Add potato and carrot pieces, stir-fry, pour in water to cover the ingredients, simmer over low heat for 20 minutes until the vegetables are soft;

Use a food processor to puree the ingredients in the pot, pour back into the pot, add milk and bring to a boil;

Add salt and black pepper to taste, then it's ready to serve.

III. Western-style Dishes

French Red Wine Braised Beef

Ingredients: 400g beef shank, 200ml red wine, 1 carrot, 1 potato, 1 onion, 3 cloves of garlic, 1 small sprig of rosemary, 1 small sprig of thyme, 1 small piece of butter, appropriate amount of salt, 1 tablespoon of flour.

Instructions:

Cut the beef into pieces, marinate with salt and black pepper for 10 minutes; cut the vegetables into pieces, slice the garlic;

Melt the butter in the enameled pot, add the beef pieces and fry until the surface is golden, then take out for later use;

In the same pot, add garlic slices and onion, fry until fragrant, add flour and stir-fry evenly, then pour in red wine and bring to a boil;

Add water, rosemary and thyme, put in the fried beef and vegetables, bring to a boil over high heat, then turn to low heat and simmer for 1.5 hours;

Finally, add salt to taste, turn to high heat and thicken the sauce.

Cheese Baked Rice

Ingredients: 1 bowl of leftover rice, 2 slices of bacon, 50g corn kernels, 50g green beans, 1/4 onion, 100g mozzarella cheese, 2 tablespoons of tomato sauce, a little salt.

Instructions:

Dice the bacon and mince the onion; heat a little oil in the enameled pot over low heat, add the bacon and stir-fry to release oil, then add onion, corn kernels and green beans, stir-fry until cooked through;

Add the leftover rice, break it up, add tomato sauce and salt, stir-fry evenly;

Cover the surface of the rice with mozzarella cheese, cover the pot and simmer over low heat for 5 minutes, then open the lid and bake until the cheese melts and turns golden (you can use an enameled pot with oven function; if there is no oven, simmer over low heat until the cheese melts).