Cauldron is an important part of mass catering. At present, the level of chefs in cauldrons is still uneven. It is difficult for many chefs to master the cooking skills of cauldrons, and the quality of products is not high, which has caused the market's prejudice against cauldrons and thinks that the taste of cauldrons is not on the table.

China has a group of excellent cauldron chefs. Because they work in government canteens or hotels, they can't make their mark in social catering, which leads to people's lack of understanding of high-end cauldron dishes. As a matter of fact, large-scale cooking in cauldron is fast, palatable and cheap, which meets the requirements of modern nutrition and hygiene, and its technology has gradually progressed to scientific, systematic and standardized aspects, which not only provides the most suitable catering varieties for government canteens, in-house restaurants and emerging fast food companies, but also is well received by the public.

The cooking method of large pot dishes is basically the same as that of small pot dishes, but the processing method is completely different from that of small pot dishes because of the different production quantities. What's the relationship between big pot dishes and small pot dishes? For example, a driver who can drive a big truck will definitely drive a car, but a person who can drive a car may not be able to drive a big car well. Here, I will make an overview from three aspects: the purchase of cauldron dishes, food safety and cooking technology of cauldron dishes.

Cauldron purchasing supplies

Cauldron dishes basically serve the public diners. Due to the large quantity of cauldron dishes, relatively fixed consumption targets and low per capita consumption, how to reduce the cost of ingredients in procurement is particularly critical.

Cauldron dishes can't catch the season

You can't choose seasonal dishes for cauldron dishes. For example, in early spring, you can't choose carrots that have just been listed, and the price is too high. As a popular dish, we must first control the cost. Choose popular ingredients for cauldron dishes, and don't choose dishes that have just been listed.

Use less leafy vegetables and the yield is low.

Leaf vegetables must be used sparingly, because they cannot be counted after heating. For example, after blanching and frying 100 kg leafy vegetables, there may be at most 40 kg left, which is too low in yield and easy to increase costs, so it is not suitable for use. We can choose more raw materials such as root vegetables, stem vegetables, cauliflower and fruit vegetables, such as potatoes, wax gourd, broccoli, eggplant, etc. The yield is higher, which means the cost is lower.

Choose meat with less fat.

Braised pork is not commonly used in cauldron dishes, which is costly and difficult to smell. We often choose No.4 meat, that is, the meat at the tip of the pig's ass, which is tender, slightly fat, low in cost and delicious to cook.

Turn scraps into treasure and reduce costs.

We often make full use of coriander roots, Chinese cabbage roots, celery leaves, bean curd residue and other wastes. We use celery leaves to make boiled fish, coriander roots and Chinese cabbage roots to make pickles or appetizers, and can also be used to make buns and pies. They are all very good.

Safety of cauldron dishes

Because there are many people eating in the cauldron, if there is something wrong with food safety, it is not a person who falls, but a person. No one can afford such serious consequences. Therefore, it is an important measure to check the raw materials in the cauldron to prevent the food from being stored overnight.

The food inspection department is essential.

The canteen or restaurant where cauldron dishes are cooked must have special food inspection departments and special health inspection personnel and equipment, and all kinds of food raw materials must be tested with bacteria detection paper and instruments.

If the test paper is abnormal, it means that the ingredients contain a lot of pesticides or bacteria that exceed the standard. Such ingredients must not flow into the kitchen without treatment, otherwise it will cause mass food poisoning.

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

Vegetables are eaten, fried, eaten and cut.

Vegetables must be eaten now and fried. Vegetables stored overnight are easy to form nitrite, which is one of the important substances that cause food poisoning. Don't cut the vegetable raw materials used the next day, otherwise the cut vegetables will easily be mixed with flying insects or cockroaches, and the vegetables will easily dehydrate and deteriorate.

Preserve meat dishes with meat after cleaning.

Meat dishes are washed with warm water, sauce and oil, then with cold water, cooled thoroughly, dried, put in the fresh-keeping refrigerator, and heated in the pot the next day before tasting.

Break the rice and keep it.

Overnight rice is the most likely to cause food poisoning, mostly because rice has not been dried overnight, and the part containing heat in rice is easy to breed bacteria and cause food poisoning.

Before the rice is put into the refrigerator, it should be fully dispersed so that the heat in the middle of the rice can be fully distributed. Then cover it with plastic wrap and put it in the refrigerator. It can be used normally the next day.

After stirring, the minced meat is cooled and stored in the refrigerator.

Due to the heat generated by friction, the temperature of minced meat twisted by meat grinder will be relatively hot. Be sure to wait until the minced meat is completely cooled, then put it in a food bag and put it in the refrigerator for refrigeration. This is because the meat stuffing is easy to cover your heart, the heat inside the meat stuffing can't be emitted, and the meat stuffing will go bad.

Avoid toxic ingredients such as lentils and kidney beans.

Try not to use lentils, kidney beans and day lilies. If these vegetables are completely fried, the color will be bad. If you want to look good, the vegetables can't be completely fried, which is very contradictory and easy to cause food safety accidents, so try not to use this ingredient.

The efficacy of cauldron dishes

The weight of a large pot of vegetables should reach 100 kilograms. How can I fry 100 kilograms of vegetables delicious and beautiful? There is a lot of knowledge in it, and the chef of small pot dishes should really study and master it.

Cauldron dishes emphasize combined cooking methods, and only one cooking method can be carried out in one process.

Diced cucumber will not turn yellow when sprinkled on vegetables at last.

Kung pao chicken is a dish often used in big pot banquets. If the auxiliary cucumbers are fried with chicken and potatoes in the order of small pot dishes, some cucumbers buried in the bottom of the pot will turn yellow because of long-term heating (because the big pot dishes can't turn over), and the water will be poor in taste, taste and color.

After the improvement, we fried the chicken, potatoes and peanuts in advance, put them on a big plate, fry the cucumbers in another pot until they are green, add salt and monosodium glutamate to adjust the bottom flavor, spread the cucumbers on the fried kung pao chicken and serve them.

Although it is the last cucumber, it doesn't affect eating at all. Two minutes before dinner, ask the waiter to mix the dishes with a spoon in advance so that all the ingredients can be mixed evenly. In this way, what is presented to the guests is a delicious kung pao chicken that seems to be fried in a pot.

Similarly, if you fry vegetables such as rape in a large pot, the vegetables will turn yellow. We have to use a small amount of treatment methods many times. Originally, 100 Jin of vegetables should be added, and 30 Jin of vegetables can be added for frying, so that the vegetables will not turn yellow.

A juice, a seasoning.

In the cooking process of cauldron dishes, it is necessary to use disposable seasoning, because there are many ingredients in the pot, and the seasoning is added in batches, so it is not easy to spread the seasoning evenly, which leads to uneven taste of the dishes. Therefore, cauldron dishes must be seasoned with compound juice, and it is a one-time seasoning. It is necessary to season with liquid sauce. Only when these three conditions are met can the raw materials of 100 kg be fully tasted.

The pot and ingredients should be preheated, so that the fragrance of the pot is fragrant.

There are many ingredients in the cauldron, and relatively speaking, the firepower will be slightly weaker. How to stir-fry the pot steam and stir-fry the vegetables with relatively weak firepower? There are two methods: one is to preheat the pot; The second is to preheat the ingredients. By inputting heat to the pot or dish in advance, frying the hot pot and dish with weak fire can also fry the pot gas.

Preheating pot means that the pot is heated in advance, even red. At this time, the ingredients will be heated to a very high temperature, resulting in pot gas.

Preheating food means frying or baking food until it is half cooked, and then taking it out immediately. Putting the food with higher temperature into the chafing dish shortens the heating time, makes the temperature in the chafing dish rise rapidly, generates chafing, and cooks the fragrance.

You can't finish one pot, you need three pots to do it together.

For a stir-fried meat dish like kung pao chicken, the main ingredient is less than the ingredients, and 80 kg of diced chicken, 120 kg of diced cucumber, 120 kg of diced potato and 30 kg of diced peanuts are used. If kung pao chicken is fried in a small pot, it is usually cooked in one pot, and Sichuan food is often cooked in oil.

But the cauldron doesn't fry well. A pot on the left lubricates chicken, a pot on the right fries potatoes, and a main pot in the middle fries the base material. When frying the bottom material, the left and right pots put all the materials into the main pot at the same time, and the main pot began to officially fry kung pao chicken. At this time, the left and right pots will enter the next process, one fried cucumber and one fried peanut. When the raw materials of the main pot are almost tasty, sprinkle peanuts, take out the pot, spread cucumbers and mix well, and you can set up a stall.

The boiling water in the cauldron becomes dry and fragrant.

Take the shredded potato with vinegar that we usually use. It is impossible to put all the shredded potatoes in a large pot and blanch them, because they taste bad, are easy to oxidize and discolor, and waste a lot of water.

Let's change the water into dry frying and heat it in a large pot. We put a little salad oil in it, put the shredded potatoes in it and stir-fry them quickly until they are medium-cooked, and stir-fry the small ingredients in another pot. We put the fried shredded potato in a pot with small ingredients, stir-fry it with hot ingredients in a hot pot, and it will be cooked soon. The shredded potato does not stick to the pot, which makes the product delicious and useful.

For example, stir-fry bean sprouts, one pot is used for dry frying bean sprouts, and the other pot is used for frying pepper, onion and ginger. After the bean sprouts are deodorized, transfer the bean sprouts to another pot and stir fry. It tastes crisp and comfortable. Bean sprouts can't be blanched. After blanching, the texture becomes soft and the taste becomes worse.

Half meat and half vegetarian dishes, the meat should be processed in advance.

Stir-fry half-meat and half-vegetarian dishes. The meat must be cooked in advance and put aside. Stir-fry the vegetables until they are medium-ripe, and stir-fry the meat, both of which are just cooked. If you stir-fry in the order of small pots, put the meat first and then stir-fry, and the dish will soon turn into a stew.

When cooking, scoop out the soup and collect the juice.

When cooking in a cauldron, remove the excess soup from the cauldron before collecting juice, and leave some soup for collecting juice. This part of soup is also a treasure. You can use these original soups to marinate meat or soak vermicelli for seasoning, and the effect is very good.

Ingredients: onion, ginger, garlic, dried pepper, star anise, lard, pork belly, Chinese cabbage, tofu and vermicelli.

I'm glad to answer your question. When I mention cauldron dishes, the first thing I think of is the taste of my mother. I was born in August1year, and the most profound memory is the cauldron dishes. When I was a child, there was a shortage of materials, especially in winter. Except for the staple food, it was basically pickles. If there is a cauldron, it will really be the New Year!

Cauldron dishes have no strict requirements on ingredients, and can be eaten basically, and the odor is not very serious, so they can be used as raw materials for cauldron dishes. Put some pork belly when you can, and sometimes vegetarian dishes will do. As long as the order and heat of the ingredients are well grasped, you can basically stew delicious cauldron dishes.

For me, pot rice is not only a taste, but also a feeling, a nostalgia for childhood. I think there should be many people like me. ...

Finally, I want to say, as long as you do it with your heart, you will be able to make delicious cauldrons and memorable cauldrons!

It's my pleasure to answer your question. I come from Shijiazhuang, Hebei Province, where cauldron dishes are one of the most common dishes. The cauldron dishes for weddings and funerals are essential in rural areas. No matter whether the banquet is rich or not, as long as each guest can be served a bowl of hot and fragrant boiled dishes (cauldron dishes), the guests will certainly praise the host for the good quality of the banquet.

Personally, I think cauldron is a very delicious dish, which is simple and casual to make and balanced in nutrition. I often struggle with what to cook at home, and most of the things that stop this struggle are cauldrons.

Now let me introduce my cauldron cooking method to you.

Composition:

Ingredients: pork belly, Chinese cabbage, potatoes, vermicelli, kelp, meatballs and tofu.

Seasoning: cooking oil, pepper, aniseed, onion, ginger and garlic, soy sauce, soy sauce, cooking wine, dried Chili segments.

Preparatory work:

Wash pork belly and cut into large pieces for later use;

Wash the cabbage and cut into pieces. Leaves can be cut bigger. Leaves and stems should be separated;

Peel the potatoes and cut them into pieces. Cut potatoes should be soaked in water;

Soak vermicelli in hot water until soft, and wash kelp silk for later use;

Slice the onion and ginger, peel the garlic, and put in a whole petal for later use.

Cooking method:

Heat oil in a pan, add a little salt, add pork belly and fry until oil comes out.

Add Zanthoxylum bungeanum, aniseed, onion, ginger, garlic and dried chilli and stir-fry until fragrant.

Cover with soy sauce, soy sauce and cooking wine 10 10 seconds.

Add cabbage stalks and stir well, then add cabbage leaves. (Chinese cabbage stalks can be fried more, and then Chinese cabbage leaves can be added. )

Cover the pot and stew for three minutes. This is to observe how much water cabbage produces. If not, add water.

Spread shredded kelp, shredded potato and vermicelli evenly on the cabbage, cover it directly, and simmer for 15 minutes without stir-frying.

Finally, add meatballs and bean bubbles and stew for about five minutes.

Fill a bowl of cauldron, sprinkle with coriander and serve two steamed buns. This taste is absolutely delicious!

Cooking cauldron dishes is especially good, especially delicious, especially delicious. Many people choose to eat cauldron dishes, but it has a premise, that is, it depends on where you are and what is the diet structure of people in your place? Will they like this cauldron? If they don't like Thai food, don't cook it, or it will be too late. I come from Henan, and then we all like to eat pot rice, so this pot rice is very popular in our place, and we eat delicious food. So cauldron dishes are very popular in our place, but it doesn't mean they are still very popular in your place, so can we cook cauldron dishes? It is absolutely possible to cook cauldron dishes in our place, but is it ok in your place? I don't know, the cauldron is really a good thing, but it may not be suitable for everyone or everywhere. Different people have different tastes and tastes, so look at places and people!

Cauldron is a special dessert. Because in our childhood memory, in the 1970s and 1980s, it was true that a family lived in a small room for several generations, and the northeast people would stew a pot of vegetables in winter. Then the whole family will eat it with relish, so up to now, similar cauldron dishes have also appeared, which really won the love of those nostalgic people.

I still remember the cauldron dishes I ate. At that time, the leftovers from rural weddings were all classified and packaged. Then let's build a big iron pot, and then fry garlic first and then cabbage. Make him some dishes, such as meat, and cook with a big pot of firewood. The food was really delicious, and I still remember it.

Hello! Cauldron dishes are local dishes in every place, and the practices are roughly the same, but the styles of each dish are a little different. It is essential for our hometown to handle affairs, and the method is simple and nutritious. Let me share with you my practice of cooking in the northwest cauldron.

Cauldron cooking:

1. Prepare Chinese cabbage, fungus, kelp, tofu, onion, garlic, aniseed, pepper and kelp, soak in hot water for 3 minutes, shred kelp, wash Chinese cabbage and shred tofu, and cut into small squares.

2. Take a pan and pour in the right amount of oil. Add onion, ginger, garlic, pepper, dragon and other seasonings after the oil is hot. Put Chinese cabbage, kelp and auricularia auricula into the pot at one time, stir-fry evenly, release soy sauce, salt and vinegar, add appropriate amount of water, continue to stir-fry for about 5 minutes, and turn off the heat when the water is almost dry.

3, add sesame oil, coriander, chopped green onion, vinegar, chicken essence, vinegar does not like to eat, this is a nutritious and delicious cauldron.

Note: those who like potatoes can be cut into small pieces and put in the pot; In addition, kelp must be soaked in advance, and it is best to run around 10. I hope my answer can help you.

How to cook cauldron dishes: It takes some experience and skills to cook cauldron dishes, and it is not a day or two to fry a pot of dishes well.

First, if you know how to calculate the composition of vegetables, it is difficult to keep them if you buy too much or cut too much. Although there is a refrigerator, some vegetables can't be kept in the refrigerator.

Second, cooking should be able to turn over the pot. The quality of cooking depends on whether your pan is turned over well. You can't turn over the pot in a day or two.

Third, you should grasp the characteristics of each dish. Some vegetables eat too much salt, while others don't. If you can't grasp this, your fried dishes are either salty or weak.

Fourth, be sure to take it well and put as many ingredients as you want. People say that the fried food is delicious, just look at the color.

As long as you can fry cauldron dishes.

Hello, I am very interested in your question, because my first self-media video is cauldron.

First of all, answer your question. Personally, I think the cauldron dishes are delicious, especially the cauldron dishes for weddings and funerals in my hometown. The whole village will go. There are two kinds of meat. Eating is feeling, and it is lively.

Northerners usually eat cauldron dishes at weddings and funerals. Steamed bread stew. Perfect match Most of them still use Chinese cabbage, an essential pork. Bean sprouts, tofu and vermicelli are the main products. There are many other places, such as fungus, mushrooms and so on. Also called braised vegetables.

When the big iron pot in my hometown is burned, pork is cooked first, and various materials such as cabbage and tofu are put in. Adjust the taste and stew for half an hour. The smell in the yard. One bowl at a time. Two more steamed buns. Is the best. After staying in the city for a long time, I feel homesick, so I can cook my own pot of rice. Edible, less lively. However, it is also a dish to your taste. It's nostalgia

Well, personally, I think cauldron dishes are delicious. Balance of influence. Not bad, you can try it. It is worth recommending.