Monday, sweet and sour tenderloin, fried diced pork, braised pork, fried squid flowers.

Tuesday: Fried pork slices, stir-fried diced pork, fresh tofu, cucumber and seafood.

Wednesday, fish sticks with peppers, fried meat with cauliflower, stewed tofu, and rabbit cubes with saliva.

Thursday, stir-fried shredded pork, five-spice pork slices, liver tips, and stewed shrimp with vegetables.

On Friday, roast rabbit legs, braised lamb with cabbage, braised catfish, stir-fried jellyfish with cabbage.

Saturday, ? Mushroom meat slices, ? Vinegar potato slices, ? Sautéed eggplant, ? Braised winter melon, ? Cucumber squid strips.

Stir-fry green leafy vegetables with high water content, such as spinach, water spinach, leeks, fresh cabbage hearts, green bamboo shoot tips, etc. When frying this type of dish, the fire should be strong and the oil temperature should be high; the raw materials should be turned quickly after being put into the pot so that they are heated evenly and mature quickly; the raw materials should be stir-fried until they are cooked through before adding salt to avoid premature cooking. Salt will cause the raw materials to spit out water, thus turning "stir-frying" into "boiling"; you can also put some raw materials (such as green bamboo shoot tips) into a boiling water pot and then stir-fry them to shorten the frying time. time. Another thing to note is that when frying green leafy vegetables, do not cover them, otherwise the leaves will turn yellow.

Stir-fry other vegetables with lower water content, such as bamboo shoots, pumpkins, potatoes, green beans, garlic sprouts, etc. When frying this type of dish, different preliminary treatments should be carried out according to the characteristics of the raw materials. For example, after the potatoes (cut into shreds) are rinsed with starch, they should be boiled in a boiling water pot before frying; green beans should be fried in Blanch in a pot of boiling water until raw, then stir-fry; bamboo shoots (sliced ??or shredded), pumpkins (shredded), garlic sprouts (cut into sections) must be seasoned with a small amount of refined salt first, and then part of the water squeezed out , and then stir-fry.

When frying vegetarian dishes in a large pot, you should also pay attention not to overcook the raw materials. Generally, fry them until they are raw or cooked. Because after the finished dishes are put into the large pot, the residual heat of the dishes will further "ret" the raw materials (which is often called "post-ripening"). In addition, it is best to use a large pot for stir-frying vegetarian dishes. This means that it is not advisable to use the large pot for stir-frying vegetarian dishes to stir-fry meat dishes (especially stewed dishes) to keep the wok smooth and prevent the subsequent stir-frying of vegetarian dishes. Sticky pan.

Large pot dishes can be cooked in a variety of ways, but the most commonly used are stir-frying, roasting, and steaming. Below, the author will give a brief introduction to the cooking methods and precautions of these three types of large pot dishes.

1. Stir-frying

This is the most commonly used cooking method for large pot dishes. It can be divided into two types: stir-frying meat dishes and stir-frying vegetarian dishes. Stir-fry meat dishes in large pots without thickening or thickening the sauce, such as twice-cooked pork, salt-fried pork, stir-fried mutton with green onions, chicken nuggets with green pepper, etc. When frying this type of dish, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the ingredients from sticking to each other after being put into the pot; the auxiliary ingredients (vegetables) should be selected with less water content and greater oil absorption. Such as green peppers, garlic sprouts, onions, lotus seeds, dried tofu, etc.; the amount of oil used when cooking should also be slightly larger. The answer is to stir-fry meat dishes in a large pot that are thickened and thickened, such as sliced ??pork with green bamboo shoots, shredded pork with green pepper, shredded fish-flavored pork, diced Kung Pao pork, etc. When stir-frying this type of dish, the main ingredient (meat or poultry) should be thicker and drier. It is best to put the main ingredient in the pot first, simmer it with hot oil and take it out, then put it in the pot and stir-fry it together with the auxiliary ingredients to make the dish.

If the amount of the main ingredients is too large, it can be cooked in the pot several times; the auxiliary ingredients (vegetables) should be seasoned with a small amount of refined salt in advance, and then part of the water should be squeezed out so that they are cooked after being put into the pot. It has less water and is easy to mature; the auxiliary ingredients can also be blanched, oiled or stir-fried until raw, and then cooked together with the main ingredients to shorten the formal cooking time and ensure that they are fully mature. In addition, the sauce used to thicken the gravy should also be prepared in advance. The amount of sauce should be less than that of small pot dishes, but the sauce should be thicker than that of small pot dishes. ?

The reason is: there is insufficient firepower when frying large pots, and the water in the raw materials is not easy to evaporate, so there should not be too much water in the sauce.

In general, stir-frying meat dishes in large pots is no longer "stir-frying" in the traditional sense, but is a bit like "stewing" dishes. That is, first heat the oil in the pot, then add the small ingredients (ginger, onion, garlic, etc.) to make it fragrant, then add the processed main and auxiliary ingredients, then quickly stir evenly, cook in the juice, and then serve the pot when the gravy is cooked. Answer supplement 2? Stir-fried vegetarian vegetables in a big pot