Brief introduction of frying pan
Dry pot, also known as dry pot dish, is popular in Chongqing, Hunan, Hubei and Jiangxi, because the tastes of these places are similar, and then it is popular all over the country. Compared with hot pot and soup pot, soup tastes less and more; You don't need to order it yourself, and the dishes are relatively fixed, so you can eat it directly.
In operation, the dry pot is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is loved by consumers and investors. Compared with hot pot, dry pot has not yet appeared a national strong brand, and it is a catering with full market potential. Its main varieties are: griddle chicken, dry pot duck, griddle shrimp, griddle crab, griddle mouse fish, griddle rabbit, griddle bullfrog, dry pot ribs, griddle beef and griddle vegetarian dishes.
manufacturing method
When making a dry pot, the main ingredients are generally not thick, the dishes are not thick, the soup is less oily and more fragrant. The flavor types of dry pot dishes generally include sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor and so on. Dry pot dishes can be matched with different accessories according to the main ingredients, which play a complementary role in taste, such as chicken offal with small green and red peppers, potato rabbit meat, chicken with bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and delicious dried vegetables (dried chicken miscellaneous), dried and moist dried vegetables (dried rabbit) and soft dried vegetables (dried chicken with bamboo shoots).