It is a name for small casseroles in Guangdong. Most people think that pottery is a kind of dish, but few people know that there is another vegetable called pottery. Cause of tuberculosis prescription: Excellent effect on lung disease and tuberculosis. Prescription: (1) Wash 20 pot vegetables, put them in a pot and put 3 bowls of water in them, fry until they are about 1 bowl, and add some salt. Take it at 10:30 in the morning and take it for 5 consecutive days. (2) After 5 days, use 5 pieces of shiitake mushrooms, wash them and put them into the pot, add 1 and a half bowls of water, fry until it is about 1 bowl, add some salt, take it at 10:30 in the morning, and take it for 5 consecutive days. (3) After 5 days, 10 golden needles, 5 shiitake mushrooms shredded, 5 coriander stalks, and half a red (carrot) radish shredded, fry in peanut oil, add some salt and MSG, and set the time to eat at 10:30 a.m. Down. Method: Add peanut oil to the pot, stir-fry the mushrooms until cooked, add salt to the bowl and set aside, then stir-fry the red (carrot) radish over a slow fire. Do not add water to prevent water vapor and nutrients from dissipating. Stir-fry until soft and cooked, then add shiitake mushrooms and golden needles (the golden needles must be soaked in water first), and finally add coriander and a little salt. After eating this recipe, it tastes very good and can also be used as a dish. A common hot pot dish in restaurants: The dictionary definition of ‘boy’ is: a young man with certain characteristics or engaged in a certain profession, such as a cowboy, a wage earner, a horse boy, etc. In addition, Cantonese people are also accustomed to referring to some small things as "Zai". The food pot is an example, which can be said to be a wonderful metaphor. The woks used in Cantonese cuisine are slightly different from those used in other cuisines. Needless to say, those used in Shandong cuisine use a wok with a stir-fry spoon, which is thinner, deeper, and lighter than those used in Sichuan cuisine. The ones used in Huaiyang cuisine are also So, from this point of view, the pot used in all the pot dishes in restaurants now is a miniature version of the Cantonese wok. According to incomplete research, the founder of Guazi Cuisine is probably a Guangdong chef. The emergence of hot pot dishes has, in a sense, made a qualitative leap in the pattern on the dining table, at least it is no longer single. The hot pot dishes similar to hot pot allow you to experience the fun of shabu-shabu by yourself, and at the same time, you can also enjoy the deliciousness of the stir-fry dishes as much as possible. It's not like eating hot pot and stir-fried vegetables, or eating stir-fried vegetables and ordering a pot, which is neither fish nor fowl. The hot pot dish is suitable for all seasons. It can nourish and nourish the skin and save you the trouble of ordering an extra soup dish. Every season, many mid-to-high-end restaurants will launch seasonal dishes, such as: hotpot with shredded crucian carp with radish and hotpot in spring, hotpot with clear melon and silver snowfish; summer hotpot with cold melon and pork ribs, hotpot with vermicelli and festival melon; autumn hotpot Spicy wine escargot, potted red dates and beef bone marrow; winter potted bamboo shoots, dog meat, potted nourishing beef whip, etc., there are too many to mention. In a word, any chicken, duck, fish, vegetables, etc., as long as the combination is reasonable, can be eaten in pot. Of course, those ingredients that become stale as soon as they are cooked are omitted. Guozi’s soup is the foundation of one pot. The quality of the soup often determines the success of the dish. Depending on the season and raw materials, Guozi's soup also comes in multiple varieties. There are simple clear soups, thick soups made with intoxicating Huadiao wine and Thai fish sauce, spicy soups made with sand tea, slightly spicy soups, and mellow original soups made with white peppercorns, etc. Under the influence of the alcohol stove, the soup in the pot should become more and more fragrant and thicker. After eating many hot pot dishes, the one I highly recommend is the easy-to-learn pot radish and beef brisket that is suitable for all ages. That soup, that tender beef brisket with white radish, was absolutely delicious. The main thing is soup, add white peppercorns that have been processed and steamed by the chef for seven or eight hours, and serve it to the table. The aroma is overflowing and will not dissipate for a long time, making your chopsticks follow the sensory nerves of the pot. Wandering around, even if there is no real thing left in the pot, I can't help but shout "Waiter, add more soup"! Recently, the Guozai family has added a new member, a series of dry pot dishes represented by Hunan, Hubei and Guizhou cuisine. The so-called dry pot is a non-stick pot utensils. The shape of the pot is similar to that of a pot, but slightly larger. The dish has no soup and is seasoned with rich ginger and scallion flavors and secret sauce. After serving, it is served with a small amount of beer, heated over low heat, and turned with a special spoon, which is unique. This way of eating allows customers to fully appreciate the fun of doing it themselves, and can fully appreciate the wonderful sound of various meats sizzling in the pot and the special pot gas of ginger and scallion sauce, which further arouses diners' appetite. interest and appetite. Its representatives include dry-pot chicken, dry-pot dog meat, dry-pot game, etc.