The main ingredients in the stew are tomatoes, potatoes, eggplant and pork. Among them, potatoes and eggplant will be seen in the dish of Di San Xian, which means that the two tastes fresh together, and pork tastes more fragrant. These ingredients can complement each other's shortcomings, but also refresh and enhance fragrance. Therefore, these three ingredients are very well matched, and they are naturally delicious when stewed together. When we eat stew, we must eat it with rice, and pour the stew on the rice. That feeling is really cool.
So if you want to cook in a big pot, you must first look at the taste of these dishes together. There is also the need to pay attention to the cooking temperature and the order of cooking. Some ingredients must be fried in the pot before other ingredients can be put in. If the order of cooking is wrong, the dishes will be greatly eclipsed. Take the stew as an example. The order we make is to fry tomatoes first, then put pork. When the pork is cooked, add eggplant and water to stew together.
The purpose of frying tomatoes first is to fry tomatoes, and to fry them into red juice. In this way, eggplant and pork will absorb the soup of tomatoes, so that the ingredients can be fully integrated, and the layering is very rich.
Also, when we cook pork stewed vermicelli, we should fry the pork first, fry all the oil in the fat pork, add sauerkraut when all the oil comes out, and then add water and vermicelli to stew together.
After mastering the steps, you must master the cooking temperature. There must be soup after the stew is served. If it is too dry, it is not called stew. So it is best to serve it when it is almost dry, but there is still some soup.