stir-fry green leafy vegetables with high water content, such as spinach, water spinach, leek, fresh cabbage and green bamboo shoots. When frying such dishes, the firepower should be strong and the oil temperature should be high; After the raw materials are put into the pot, they should be turned quickly to make them evenly heated and quickly mature; The raw materials should be fried in the pot until they are cut off, so as not to put salt too early and cause the raw materials to spit water, thus turning "cooking" into "cooking"; You can also put some raw materials (such as green bamboo shoots) in a boiling water pot and then fry them in the pot to shorten the frying time. In addition, it should be noted that when frying green leafy vegetables, it is forbidden to cover them, otherwise the leaves will be braised yellow.

stir-fry other vegetables with low water content, such as green bamboo shoots, pumpkins, potatoes, green beans and young garlic shoots. When frying this kind of vegetables, different preliminary treatments should be carried out according to the characteristics of raw materials. For example, after potatoes (shredded) are washed with starch, they should be soaked in boiling water first, and then fried in the pot; Green beans should be boiled in a boiling water pot until they are cut off, and then fried in a pot; Green bamboo shoots (sliced or shredded), pumpkins (shredded) and garlic shoots (cut into sections) must be flavored with a small amount of refined salt, and then some water is squeezed out before frying.

When frying a large pot of vegetarian dishes, you should also pay attention to the fact that the raw materials should not be over-cooked, but generally fried until uncooked or cooked. Because after the dish is put into a big pot, the residual heat of the dish will further "cook" the raw materials (that is, it is often called "after cooking"). In addition, the cauldron for frying vegetarian dishes is best for special use, that is to say, it is not appropriate to use the cauldron for frying vegetarian dishes (especially for cooking braised dishes) to keep the wok smooth and prevent the wok from sticking when frying vegetarian dishes later.

cauldron dishes can be cooked in a variety of ways, but the most commonly used ones are frying, roasting and steaming. Below, the author briefly introduces the cooking methods and matters needing attention of these three kinds of cauldron dishes respectively.

1. Stir-frying

This is the most commonly used cooking method of cauldron dishes, which can be divided into two types: stir-frying meat dishes and stir-frying vegetarian dishes.

1? Stir-fry a large pot of meat dishes

Stir-fry a large pot of meat dishes that are not thick enough, such as Sichuan style pork, fried meat with salt, mutton with onion, chicken 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 raw materials from sticking to each other after cooking; Accessories (vegetables) should be raw materials with less water content and high oil absorption, such as green pepper, garlic sprout, onion, lotus root, dried bean curd, etc. The amount of oil used in cooking should also be slightly larger. Stir-fry a large pot of meat dishes that are both thick and thick, such as sliced pork with green bamboo shoots, shredded pork with green peppers, shredded pork with fish flavor, diced pork with kung pao, etc. When frying this kind of dishes, the main ingredients (meat or poultry) should be thicker and drier, and the main ingredients should be cooked in hot oil first, then fried with auxiliary materials to make dishes. If the amount of the main ingredient is too large, it can be cooked in several times; Accessories (vegetables) should be flavored with a small amount of refined salt in advance, and then some water should be squeezed out to make them less water and easy to mature after cooking; You can also blanch, oil or stir-fry the auxiliary materials in advance until they are uncooked, and then cook them with the main materials to shorten their formal cooking time and ensure their full maturity. In addition, the juice used for thickening should also be prepared in advance, and the amount of juice should be less than that of small pot dishes, but the juice should be thicker than that of small pot dishes.

The reason is that there is not enough firepower when frying cauldron dishes, and the water in raw materials is not easy to evaporate, so there should not be too much water in the juice. Generally speaking, frying this kind of big pot of meat dishes is actually not "frying" in the traditional sense, but it is a bit like "stewing" vegetables. That is, first put oil in the pot and heat it, then add small ingredients (ginger, onion, garlic, etc.) to make it fragrant, then add the processed main and auxiliary materials, then quickly turn it over, cook the juice, and simmer it to get out of the pot. Answer supplement 2? Stir-fry a large pot of vegetarian dishes

stir-fry green leafy vegetables with high water content, such as spinach, spinach, leek, fresh cabbage, green bamboo shoots and so on. When frying such dishes, the firepower should be strong and the oil temperature should be high; After the raw materials are put into the pot, they should be turned quickly to make them evenly heated and quickly mature; The raw materials should be fried in the pot until they are cut off, so as not to put salt too early and cause the raw materials to spit water, thus turning "cooking" into "cooking"; You can also put some raw materials (such as green bamboo shoots) in a boiling water pot and then fry them in the pot to shorten the frying time. In addition, it should be noted that when frying green leafy vegetables, it is forbidden to cover them, otherwise the leaves will be braised yellow.

stir-fry other vegetables with low water content, such as green bamboo shoots, pumpkins, potatoes, green beans and young garlic shoots. When frying this kind of vegetables, different preliminary treatments should be carried out according to the characteristics of raw materials. For example, after potatoes (shredded) are washed with starch, they should be soaked in boiling water first, and then fried in the pot; Green beans should be boiled in a boiling water pot until they are cut off, and then fried in a pot; Green bamboo shoots (sliced or shredded), pumpkins (shredded) and garlic shoots (cut into sections) must be flavored with a small amount of refined salt, and then some water is squeezed out before frying.