In collective canteens of factories, mines, government agencies, troops, schools, kindergartens and other units, due to the large number of people eating, large pots are often used to cook dishes, which is commonly known as stir-frying. The pot of large pot dishes is large and bulky and has a fixed position. When cooking, there are many raw materials in the pot. When a large amount of raw materials are poured into the pot at once, the temperature in the pot will suddenly drop, and at this time, the firepower under the stove cannot be increased. At the same time, the water in the raw materials also accumulates at the bottom of the pot and is difficult to evaporate. Therefore, people often say that large pot dishes are cooked by "retting" rather than stir-frying. Naturally, "retting" cooked large pot dishes are not as good as small pot dishes. Eat it! However, there are also some good methods and techniques for frying large pot dishes. These methods and techniques can avoid the inherent shortcomings of large pot dishes to the greatest extent, so that the fried big pot dishes are relatively delicious. For example, the raw materials of large pot dishes should generally be cut coarser, larger, and thicker than those of small pot dishes to prevent them from breaking into pieces after being put into the pot; especially small ingredients such as ginger, onions, and garlic in large pot dishes should not be cut into pieces. Cut them too small and finely to avoid being sautéed after being put into the pot; for some raw materials that are difficult to cook (such as green beans), they must be pre-cooked (such as blanched) before being put into the pot; when frying large pots, The pot must be hot and the fire must be strong, and the pan must be broiled first; after the raw materials are put into the pot, the spatula must be turned constantly to ensure that they are heated evenly and not burnt or burnt, etc. Cauldron 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 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 large pot vegetable dishes. 1. Stir-fry meat dishes in a large pot. Stir-fry meat dishes in a large pot without thickening or thickening the soup, such as twice-cooked pork, salt-fried pork, fried mutton with green onions, chicken nuggets with green pepper, etc. When frying such dishes, 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. Stir-fry meat dishes that are thickened and thickened in a large pot, 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, and 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 have less water and are easier to mature after being put into the pot; 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: when frying large pots, the firepower is insufficient, 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 them 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. 2. Stir-fry vegetarian vegetables in a large pot. 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, stir-fry until raw or cooked. Because after the finished dishes are put into the big 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 latter from frying vegetarian dishes. Sticky pan. 2. Roasting is also the most commonly used method for large pot dishes. It can be divided into two types: cooking meat dishes in a large pot and cooking vegetarian dishes in a large pot.