In schools, institutions, construction sites and other crowded places, in order to ensure the supply of catering, many canteens will choose to make cauldrons. Cauldron dishes can make a lot of people at a time, which can effectively meet the catering problems of a large number of people in a short time. But some dishes are suitable for making cauldron dishes, and some dishes are not delicious if they are made into cauldron dishes. Today, we will introduce you to a cookbook of cauldron dishes. I hope you like it.

The practice of traditional cauldron dishes

1. Pork belly 1 .5cm diced pork, put cold water into the pot, blanch it, rinse off the floating powder on the surface with warm water, control the moisture, add salt1tablespoon and marinate with soy sauce15min.

2. Wash the mushrooms twice after soaking in advance, then squeeze out the water and cut everything in half with a knife.

3. Soak the Chinese cabbage in salt water for 15 minutes, then tear it into small pieces by hand for later use (when tearing the Chinese cabbage, tear it in layers, and make the pieces smaller).

4. After peeling the potato, cut the hob block and wash off the starch on the surface with water.

5. Cut the sweet potato vermicelli into appropriate length and soak it in warm water.

6. Wash tomatoes and cut into pieces. Wash coriander and cut into small pieces. Add proper amount of vinegar and a small amount of sesame oil and mix well.

7. Put a proper amount of peanut oil in the wok, add aniseed and rock sugar and stir-fry the sugar color.

8. When dark brown foam appears in the wok, put the marinated pork belly and stir-fry it over medium heat until the diced meat is colored.

9. Add potatoes and mushrooms and stir fry for 2 minutes.

10. Put the torn Chinese cabbage, add appropriate amount of salt, and stir-fry over high fire until the cabbage becomes soft.

1 1. Add the chopped tomatoes and stir well.

12. Add appropriate amount of boiled water and soaked sweet potato vermicelli, cover the lid and bring to a boil, then turn to low heat and stew until the vermicelli is soft and hard.

13. The vermicelli stew is almost the same as the meatballs. Continue to stew on low heat until the meatballs are completely heated (at this time, you can taste the salty soup and add salt as appropriate)

14. Mix in the mixed coriander before serving.

knack for cooking

1, the seasoning of this dish is mainly in two steps: pickling pork belly and frying cabbage. Picking pork belly must be in place, otherwise the salty taste of pork belly will be easily absorbed by cabbage and mushrooms in the later stew. When frying cabbage, salt is put to make the cabbage soften quickly, and the second is to season the steamed cabbage for the second time. Generally, experienced people can control the salty taste of the whole pot dish very well after putting salt twice. If you feel that you are not sure, fry cabbage.

2. The materials in the cauldron can be adjusted according to your own preferences, such as kelp, fried tofu, ribs, etc., but pork belly and vermicelli are essential.