Cauldron is a famous dish of Han nationality, which is full of color, flavor and taste. It is one of the common dishes in northern China and is very popular in northern China. The ingredients are diverse, nutritious and rich in soup. The origin of the name of this dish, first of all, is that it has a variety of flavors, and secondly, in the early years, everyone ate and worked together, so it was called cauldron dish. The main ingredients are pork, cabbage, tofu, vermicelli and so on.

Exercise 1

The practice of cauldron dishes is very simple. Put several kinds of home-cooked dishes in a big pot or cook or stew them together, and they will be cooked at a certain temperature. Cauldron? . When stewing, all kinds of dishes touch each other to borrow flavor, which is miscellaneous but not chaotic, but many of them are not trivial. Of course, not everything can be put, and naturally not everyone likes to eat.

The raw materials of cauldron dishes are nothing more than Chinese cabbage, tofu and vermicelli. Of course, there are also large pieces of meat or ribs, and sometimes red peppers or hot pot bottom materials are added. Stewed fresh and fragrant cauldron dishes: cabbage can't stand up, tofu can't stand up, vermicelli can't stand up, and pork ribs are more sloppy.

The way to eat

Although the cauldron is a little dirty, you can get a big mat. Cauldron dishes are authentic only with ordinary things, but if they are put into delicacies, they lose their flavor. So-called? A hundred cabbages are beautiful, and meat and pork are fragrant? . Pot dishes are home-cooked and should be eaten at home. You can't scream without a cauldron? Cauldron? Although it's still those things, although it's still done that way, it can only be changed. Stew? Compared with? Cauldron? , is not the original face. In many occasions where appearance and manners are emphasized, when body and taste are required, enjoying a large pot of food like a gentleman is not only lacking in charm, but also lacking in confidence.

Exercise 2

Ingredients: cut cabbage1500g, Hebei cooked meat slices 250g, fried meatballs 250g, fried tofu150g, kelp silk150g, and wide vermicelli150g. Rare mushrooms in northeast China.

Seasoning: soybean oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate.

Production steps

1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;

2. Heat the wok and pour in the soybean oil. When the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time.

3. When the onion is fragrant, add the bean paste, stir-fry to taste, and then stir-fry the cabbage, kelp and vermicelli in the pot.

4. Then add 1.5L of water. After the water boils, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu blocks, stew for 5 minutes on high fire, and then use low fire 15 minutes.

nutritive value

Wax gourd has low sugar content and high water content. It can promote diuresis to reduce swelling, remove excess accumulated fat in the body, and treat diabetes, coronary heart disease, arteriosclerosis and hypertension. Kelp contains extremely high iodine, which is the main raw material for synthesizing thyroxine in the body. Regular consumption can make hair moist and black. Prevent angiosclerosis and cardiovascular diseases, protect the heart, prevent osteoporosis and promote bone development. Mushrooms can relieve phlegm and cough, detoxify and nourish the stomach.