In crowded places such as schools, institutions and construction sites, many canteens will choose to make cauldron dishes in order to ensure the supply of catering. Cauldron dishes can make a lot of people at a time, which can effectively meet the catering problems of a large number of people in a short time. But some dishes are suitable for making cauldron dishes, and some dishes are not delicious if they are made into cauldron dishes. Today, we will introduce you to a cookbook of cauldron dishes. I hope you like it.

traditional cauldron cooking method

1.5 cm diced pork belly, blanched with cold water, washed with warm water to remove the floating powder on the surface, drained, salted with 1 tablespoon salt and marinated with soy sauce for 15 minutes

2. Wash the mushrooms twice after soaking in advance, then squeeze out the water and use a knife to divide everything into two

3. Soak the Chinese cabbage with salt water for 15 minutes. The torn pieces are smaller)

4. After peeling the potatoes, cut them into hob pieces, and wash off the starch on the surface with water

5. Cut the sweet potato vermicelli into appropriate lengths and soak them in warm water

6. Wash the tomatoes and cut them into small pieces, then cut the parsley into small pieces, add proper amount of vinegar and a small amount of sesame oil and mix well

7. Put proper amount of peanut oil in the wok, and add aniseed and rock sugar to fry the sugar color. Stir-fry over medium heat until diced meat is colored

9. Stir-fry potatoes and mushrooms for 2 minutes

11. Put torn Chinese cabbage, add appropriate amount of salt, stir-fry over high heat until Chinese cabbage becomes soft

11. Add chopped tomatoes, stir-fry evenly

12. Add appropriate amount of boiled water and soaked sweet potato vermicelli, cover the pot, boil over high heat, and turn to low heat for stewing until vermicelli. Continue to simmer until the meatballs are thoroughly heated (at this time, you can taste the salty soup and add salt as appropriate)

14. Mix in the mixed coriander before cooking.

Cooking skills

1. The seasoning of this dish is mainly in the two steps of pickling pork belly and frying Chinese cabbage. Picking pork belly must be in place, otherwise the salty taste of pork belly will be easily absorbed by Chinese cabbage and mushrooms during later stewing. The first reason for adding salt when frying Chinese cabbage is to. The second is to season the steamed vegetables for the second time. Generally, experienced people can control the saltiness of the whole pot of vegetables very well after putting salt twice. If you feel that you are not sure, put less salt when frying cabbage, and then taste the saltiness of the soup when the vermicelli stew is almost done.

2. The ingredients in the cauldron can be adjusted according to your own preferences, such as kelp, fried tofu and ribs, but pork belly and vermicelli are essential.