Pot menu: stewed bean curd with cabbage, frozen bean curd with sauerkraut, stewed beef with radish and potato, stewed kelp with ribs, stewed vermicelli with pork, stewed chicken with mushrooms or lotus roots, braised pork with plum vegetables, stewed three layers of meat with dried bamboo shoots, fried eggplant with potatoes and green peppers, scrambled eggs with tomatoes, roasted winter melon with seaweed, stewed bean curd with green onions, braised hairtail, braised ribs and steamed sweet potatoes. Dry fried hairtail, fried meatballs, sauteed tenderloin, (shredded pork with coriander), sliced meat, pickled cabbage meatballs, fried spinach vermicelli, braised pork and cabbage vermicelli, fried carrot slices with green vegetables, fried pork liver with melon, fried kidney flower, spicy tofu, fried cabbage with fungus, fried Pleurotus ostreatus with sliced meat, fried green bamboo shoots with sliced meat and fried pork liver with mushrooms.

There are many cooking methods for cauldron dishes.

1, fried

This is the most commonly used cooking method of cauldron dishes, which can be divided into two types: stir-frying cauldron meat dishes and stir-frying cauldron dishes. Stir-fry a large pot of non-thick meat dishes, such as Sichuan-style pork, salt-fried meat, onion mutton, green pepper chicken and so on. When frying such dishes, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the raw materials from sticking to each other after cooking; Accessories (vegetables) should be raw materials with low water content and high oil absorption, such as green pepper, garlic sprout, onion, lotus root and dried bean curd. The amount of oil used for cooking is also slightly larger.

Step 2 burn

It is also a method to use more cauldron dishes. It can be divided into two types: burning cauldron meat dishes and burning cauldron dishes.

Exercise:?

Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use; When the oil is 60% hot, stir-fry the sliced meat and chopped green onion in a wok. When the onion is fragrant, add the bean paste and stir-fry to taste. Then put the cabbage, kelp and vermicelli into a wok and stir fry, and add 1.5 liter of water. After boiling, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu, and stew for 5 minutes.