Cauldron dishes are an important part of the popular catering, at present, the level of cauldron dishes chef is still uneven, a lot of chefs are difficult to control the cooking skills of cauldron dishes, the quality of the product is not high, resulting in the market as well as peers of the cauldron dishes have prejudice, that the taste of the cauldron dishes can not be on the stage.

China has a number of very good cooks, because the work in the organization cafeteria or large hotels, can not be in the social catering in the emergence of the reason, so that everyone for the high level of pot dishes do not know enough. In fact, the cauldron cuisine cooking in large quantities, fast, palatable, cheap, in line with modern nutrition and hygiene requirements, and its process has gradually to the scientific, systematic, standardized aspects of progress, which not only to the institutional canteen, the company's internal dining room, as well as the emergence of the fast-food companies to provide the most suitable food and beverage varieties, popular with the public.

The cooking method of cauldron dishes and small pot dishes are basically the same, but because of the difference in the number of production, so that their processing methods are very different from the small pot dishes. What kind of relationship is between big pot dishes and small pot dishes? Let's say, for example, a driver who can drive a big truck must be able to drive a small car, but a person who can drive a small car is not necessarily able to drive a big car well. Here I outline three aspects of the procurement of large pot dishes, food safety, and frying techniques for large pot dishes.

Cauldron procurement

Cauldron is basically for the masses of diners, due to the large amount of Cauldron to go, the consumption of relatively fixed objects, per capita consumption is not high, so how to reduce the cost of ingredients in the procurement is particularly critical.

Cauldron dishes can not grab the season

Cauldron dishes material can not choose to catch the seasonal dishes. For example, in just entering the spring, we can not choose just listed small radish, a catty of several dollars, the price is too high, pot dishes as a popular dish, the first to control the cost. Cauldron dishes to choose more popular ingredients, just listed dishes do not choose.

Less leafy vegetables, out of the low rate

Leafy ingredients must be used less, because it is not out of the number after heating. Let's say, 100 pounds of leafy ingredients, after blanching, frying, may end up with up to 40 pounds or so, out of the rate is too low, easy to raise the cost, should not be used. We can use more root vegetables, stem vegetables, cauliflower, fruit vegetables raw materials, such as potatoes, winter melon, broccoli, eggplant, these yield rate is relatively high, the yield rate is high means that the cost is reduced.

To choose the meat with a little fat

Cauldron dishes are generally not very use of the through the loin, the cost is high, and it is not easy to produce flavor. We often use the fourth meat, that is, the pork buttock tip and other parts of the meat, meat tender and a little fat, low cost, fried vegetables also fragrant.

Edge remnants into treasure, reduce costs

We often parsley root, cabbage root, celery leaves, tofu residue and other full of waste utilization, celery leaves to do boiled fish, parsley root, cabbage root to do a small pickles or appetizers, but also can be used to wrap the buns, the system of pies, are very good.

Safety of cauldron dishes

Cauldron dishes due to the large number of diners, if food safety problems, it is not down a person, is down a piece of people, this serious consequences, who can not afford the responsibility. So put a good cauldron dishes raw material testing off, prevent food overnight reserved, is an important measure to prevent food safety hazards.

Ingredients testing department is essential

Cooking cauldron dishes of the canteen or restaurant, there must be a specialized ingredients testing department and specialized health inspectors and equipment, with bacterial testing paper and instruments to detect various types of ingredients.

If the test paper appears abnormal, it means that the ingredients contain a large number of pesticides or bacteria over the standard, this kind of food is not processed absolutely can not flow into the kitchen, otherwise it will cause a group of food poisoning occurs.

You can also use an ozone washer to sterilize and disinfect vegetables, and this type of disinfection equipment has a strong effect on removing bacteria, pesticides, and heavy metals from fruits and vegetables.

Green vegetables now eat now fried, now eat now cut

Green vegetables must now eat now fried, overnight storage of green vegetables easy to form nitrite in its internal, it is one of the important substances causing food poisoning. The next day with the vegetable raw materials do not cut with today, or cut with the vegetables are easy to mix with flying insects or cockroaches, but also easy to make the vegetables dehydration, deterioration of the situation.

Meat dishes with meat washed and preserved

Meat dishes with juice first washed with warm water, the sauce, oil, and then rinsed with cool water, cooled, controlled dry, put into the fresh refrigerator to save, the next day put into the pot to make it heated, re-flavored.

The rice is broken up and preserved

Overnight rice is most likely to cause food poisoning, mostly because the rice is not dried through the night, the rice part of the heat will be very easy to breed bacteria, causing food poisoning.

Before you put the rice in the refrigerator, break the rice up so that the heat in the middle of the rice is fully dissipated, then cover it with plastic wrap and put it in the freezer to save it, and then you can use it normally the next day.

After the meat is cooled down, it can be stored in the freezer

The temperature of the meat grinder will be relatively hot due to frictional heat, so be sure to wait until the meat is completely cooled down before putting it into a bag and storing it in the freezer. This is because the meat is easy to cover the heart, the heat inside the meat can not be emitted, the meat will produce internal deterioration of the situation.

Avoid lentils, kidney beans and other easily poisoned ingredients

Lentils, kidney beans, cauliflower, these vegetables try not to use, this type of vegetables if completely fried through, the color is not good, want to look good color, the vegetables can not be completely fried through, so it is very contradictory, very prone to food safety accidents, so this type of ingredients as far as possible not to use.

The efficiency of pot dishes

A pot dish weight to reach more than a hundred pounds, how can more than a hundred pounds of vegetables fried delicious and good-looking it, there is a lot to learn, a small pot dish masters really have to seriously learn and master.

Cauldron cuisine emphasizes a combination of cooking methods, a pot in a process can only be a cooking method.

Diced cucumber last sprinkled on the dish does not yellow

Gongbao chicken is a large pot of food banquets in the more frequent use of a dish, which uses the auxiliary material cucumber, if it is in accordance with the order of the ingredients of the small pot of food and chicken, potatoes, together with the frying, part of the buried in the bottom of the pan because of a long period of time heating cucumber will be yellowed color (due to the large pot of food can not be turned over the pan), but also out of the water, the taste, taste, color are very bad. The taste, flavor, and color are all very poor.

We have improved, the dishes inside the chicken, potatoes, peanuts first fried in advance, on a large plate, with another pot, the cucumber fried to green, add salt, MSG to adjust the bottom of the flavor, the cucumber in the fried Kung Pao Chicken on top of the table on the line.

Although it is the last sprinkle into the cucumber grain, but will not affect the food, two minutes before the meal, let the waiter with a spoon to mix the dishes in advance, so that all the ingredients are mixed evenly, so that, presented to the guests in front of the guests, it is a seemingly with a pot of fried good delicious Kung Pao Chicken Dings.

Similarly, if you are using a large pot of vegetables to stir-fry small greens and other pure vegetarian dishes, there will be a phenomenon of vegetable yellowing. We have to use a small number of times the processing method, would have to go down into 100 pounds of vegetables, we can go down into 30 pounds of vegetables fried, so that the phenomenon of vegetable yellowing will not occur.

One-time sauce, one-time seasoning

Cauldron dishes in the cooking process, must be used one-time seasoning, because the pot is large material more than a batch into the seasoning, it is not easy to seasoning evenly dispersed, resulting in uneven taste of the dishes. Therefore, the big pot dishes must be seasoned with composite sauce, and is a one-time seasoning, be sure to use liquid sauce seasoning, to achieve these three conditions, in order to make more than a hundred pounds of raw materials full of flavor.

The pot, the material should be preheated, there is a pot smell is fragrant

Cauldron dishes more material, relatively speaking, and then the fire will be a little soft. How to fry the pot steam through the relatively weak fire, the dishes fried flavor? There are two ways: one is to preheat the pot; the second is to preheat the ingredients. By preheating the heat into the pan or dish, and using a weak fire to stir-fry the hot pan and hot dishes, you can also stir-fry the pan steam.

Preheating the wok means heating the wok ahead of time, even to the point of redness, at which point the ingredients are lowered in, which will heat the ingredients to a very high temperature and create wok gas.

Pre-heating ingredients is to fry or bake the ingredients about half mature, immediately removed, the higher temperature of the ingredients into the hot pot, shorten the heating time, can make the pot temperature rises quickly, produce pot gas, cooking aroma.

Can not be a pot to the end, to three pots of synergy

Take the fried kung pao chicken such meat dishes, the main ingredients to be less than the ingredients, chicken diced with 80 pounds, 120 pounds of cucumber diced, 120 pounds of potatoes diced, 30 pounds of peanut rice. If you are using a small pan fried kung pao chicken, usually a pot out, Sichuan cuisine is also commonly used in the method of lying oil fried into the dish.

But with a big pot of fried can not, the left side of a pot to the chicken sliding oil, the right side of a pot of fried potatoes, the middle of the main pot frying base, such as the base of fried incense, the left and right two pots at the same time to the material are put into the main pot, the main pot began to formally frying Kung Pao Chicken Dings. At this point, the left and right two pots to enter the next process, a fried cucumber, a fried peanuts, and so on the main pot ingredients are almost taste, sprinkle peanuts, out of the pot, spread the cucumber, mix, you can set the file.

Cauldron blanching into dry stir-frying, flavorful

Take the vinegar we usually use the shredded potatoes, a hundred pounds of shredded potatoes is not possible to blanch all the pot, because the taste is not good, it is also easy to oxidize and discoloration, and a lot of wasted water.

We will change the blanching to dry stir-frying, the pot is hot, a little bit of salad oil inside, put the potato wire into the rapid stir-fry to seven mature, another pot of stir-frying incense small ingredients, will be stir-fried potato wire into the stir-frying small ingredients in the pot, the hot pot of hot material, cooked quickly, and potato wire does not stick to the pot, the taste and the taste of the product with a small pot of frying out of the no difference.

Also for example, fried bean sprouts, a pot used to dry stir fry bean sprouts, another pot used to stir fry peppercorns, green onions, ginger, and so on the bean sprouts of the bean smell removed, the bean sprouts to another pot fried pot, the taste is very crispy, comfortable to eat. Bean sprouts can not be blanched, blanched out of the texture is soft, not delicious.

Half-meat half-vegetarian dishes, meat should be processed in advance

When frying half-meat half-vegetarian dishes, meat must be cooked in advance, put aside. When the green vegetables stir-fried to seven mature, under the meat stir-fried, both good just cooked out of the pot. If the small pot of vegetables according to the order of the ingredients fried, first under the meat and then fried vegetables, vegetables in a while on the water, it becomes a stew.

The vegetables should be scooped out of the soup to collect the juice

When using a big pot to do the vegetables, in the high fire before collecting the juice, the excess soup in the pot to fish out, leaving a part of the soup to collect the juice can be used. This part of the broth is also a treasure. You can use this broth to marinate meat or soak vermicelli for flavor, which is very effective.

Ingredients: green onions, ginger, garlic, dried chili peppers, star anise, lard, pork, cabbage, tofu, vermicelli.

It's a pleasure to answer your question. The first thing that comes to my mind when I think of cauldron dishes is my mom's flavor. I'm from '81 and my fondest memories are of cauldron dishes. When I was a child, supplies were scarce, especially in the winter, and the table was full of savory dishes in addition to staple foods. If there is a big pot of vegetables it is really the New Year!

Cauldron vegetables do not have strict requirements for ingredients, basically can be imported, the odor is not very serious can be used as a cauldron vegetables raw materials. When conditions permit, put some pork, no when the veggies can also make do. As long as you have a good grasp of the sequence of ingredients and fire, basically can be stewed out of the fragrant pot of vegetables.

For me, the cauldron is not only a flavor, but also a feeling, a kind of nostalgia for my childhood. I think there are a lot of people like me ......

Finally, I would like to say, as long as you put your heart and soul into it, you will be able to make delicious cauldron dishes, and make people fall in love with the cauldron dishes!

It is a great honor to answer your question. I'm from Shijiazhuang, Hebei Province, where pot dishes are one of the most common dishes. In the countryside, the cauldron dish is essential for red and white celebrations, no matter whether the feast is sumptuous or not, as long as you can give each guest a bowl of hot, fragrant simmered vegetables (cauldron dish), the guests will certainly praise the host family's feast has the standard.

Personally, I think the pot of vegetables is a very tasty dish, easy to make and casual, nutrition is also more balanced. I often struggle with what to cook at home, and most of the time it's the pot roast that ends this struggle.

Here's how I make my pot roast.

Ingredients:

Main ingredients: pancetta, cabbage, potatoes, vermicelli, shredded kelp, meatballs, bean puffs

Seasonings: cooking oil, peppercorns, dashi, onion, ginger and garlic, light soy sauce, dark soy sauce, cooking wine, dried chili pepper segments

Preparation:

Pancetta washed and cut into large pieces and set aside;

Cabbage washed and cut into pieces. The leaves can be cut bigger. Leaves and stalks should be separated;

Peel and cut potatoes. Cut potatoes to be soaked in water;

Vermicelli softened in hot water, kelp shreds washed and spare;

sliced scallions and ginger, garlic peeled whole cloves spare.

Cooking method:

Start a pot of oil, put a little salt, put the pork fried until the oil.

Add peppercorns, dashi, green onions, ginger and garlic, dried chili pepper segments and pop.

Cook the soy sauce, soy sauce and cooking wine for 10 seconds.

Add the cabbage stalks and stir fry evenly, then put the cabbage leaves. (Cabbage stalks can be more fried before putting cabbage leaves.)

Cover the pot with a lid and simmer for three minutes, this is to observe the amount of water out of the cabbage more or less, if not more water should be added.

Shredded kelp, potatoes, vermicelli evenly spread on the top of the cabbage, without stirring, directly covered with a lid on medium heat for fifteen minutes.

Finally add the meatballs and bean puffs, and then stew for about five minutes.

Sheng a bowl of cauldron vegetables, sprinkle parsley, and with two steamed buns. This flavor is really great!

It is especially good to make a big pot of vegetables, and it is also especially delicious and tasty, and there are a lot of people who choose to come to eat a big pot of vegetables, but it has a prerequisite. Will they like this kind of cauldron dish? If they do not like Thai food, then you do not get this before it is too late, I am Henan side of the side, and then our side are particularly fond of eating pot dishes, so that this pot dishes in our this is particularly hot, and we eat is particularly tasty, so that the pot dishes in our this is very popular, but does not mean that in your place is still very popular, so that do pot dishes can not do? It's absolutely fine for us, but is it fine for you? Then I do not know, cauldron dish is really a good thing, but it is not necessarily suitable for all people, not suitable for all places, different people have different flavors, different tastes, so that the cauldron dish still depends on the place to see the people it!

Cauldron dish is a very characteristic reminiscent of the sweet dish. Because in our childhood memories, the seventies and eighties when it is true that a family of several generations live in a small room, the Northeast people to the winter time will use the cauldron stewed on a pot of vegetables. Then the whole family will eat up with great relish, so that until now, similar to the cauldron dishes also appeared to really win those nostalgic people like.

I ate a big pot of food, I still have memories of the time when the rural community held a wedding down after the leftovers are packaged in accordance with the classification. Then we put the big iron pot up, and then the garlic fried cabbage. The meat and so on some of the dishes to him, braised together in a big pot with a wood fire to make the meal is really too fragrant, to the present are still fresh in my memory na.

Hello! Cauldron is each local dishes, practices are roughly the same, each dish style is a little different, our old family business is indispensable, the practice is relatively simple, nutritious and delicious, the following to share with you my Northwest Cauldron practice

Cauldron cooking:

1, prepare cabbage, fungus, seaweed, tofu, onion moderate, garlic moderate, dashi, peppercorns, seaweed soak ahead of time, blanch 3 minutes in hot water, kelp shredded, cabbage, kelp, tofu, onion, garlic moderate, dashi, peppers, kelp, seaweed soak ahead of time, blanch 3 minutes in hot water. 3 minutes, kelp shredded, cabbage cleaned and shredded, tofu cut into small cubes

2, start the pot, pot pour into the right amount of oil, and so the oil is hot into the green onions, ginger, garlic, peppercorns, dalong, and other condiments, one at a time, cabbage, kelp, fungus to the pot, stir-fry evenly, put the pumpkin, salt, vinegar, and then put a little bit of water, and continue to stir, stir-fry on high heat for 5 minutes or so, to the water is almost boiled dry off the fire

3, Put sesame oil, cilantro, scallions, vinegar, chicken essence, vinegar do not like to eat do not put, this is a nutritious and delicious cauldron dish is ready.

Note: like to eat potatoes can be cut into small pieces to put in; in addition, the kelp must be soaked in advance, it is best to run about 10. (My answer hope to help you)

How to do a big pot of vegetables: do a big pot of vegetables to a certain amount of experience and technology, to fry a pot of vegetables, not a day or two days,

First, you have to calculate the vegetable material, buy more or cut more, not good to save, although there is a refrigerator, but some vegetables refrigerator can not be preserved,

Second, frying vegetables to be able to turn over the pot, the vegetables frying is good to look at you! The first thing you need to do is to turn the pot over, and you can't turn it over in a day or two.

Third, you have to grasp the characteristics of each dish, some dishes eat salt more powerful, some dishes do not eat salt, if you can not grasp this, then you fried out of the dish is either salty or light,

Fourth, but also to grasp the good, how many dishes to put how much of the ingredients, people say that the dishes fried food is good to eat, look at the color to know.

As long as you can fry a big pot of food, it's just as good.

Hello, you this question I am very interested, because my first self-media video is a big pot of vegetables.

First of all, let's answer your question first. Personally, I think the cauldron dishes are very delicious, especially the old family red and white wedding cauldron dishes, the whole village will go, meat and vegetarian two kinds. Eat is the feeling, is which lively strength.

The northern people ate most of the red and white wedding cauldron dishes. The first thing you need to do is to get your hands dirty. The most important thing is to have a good match. Most of the cabbage, essential pork. Bean sprouts, north tofu, vermicelli mainly. There are also a lot of places is the fungus ah, mushrooms ah, and so on. The first thing you need to do is to get your hands on some of the most popular food in the world.

The old family's big iron pot a burn, first burn pork, in the put cabbage and tofu all kinds of materials. The flavor is adjusted, and stewed for half an hour. The yard is full of flavor. One by one, one by one, one by one, one by one, one by one, one by one. And then two steamed buns. It's the best. Stay in the city for a long time, homesick, they will also do a big pot of food to eat. Can eat, not that lively vigor. However, it is also a dish that suits your taste. It is nostalgia.

Well, I personally think that the cauldron dish is very delicious. The impact is balanced. Not bad, you can try. It is worth recommending.