A: Cutting vegetables into slices and pieces when stewing depends on different choices.

Different vegetables are cut into different shapes. Generally speaking, potatoes must be cut into chunks, and they will taste better. As for Chinese cabbage, it should be cut into long strips, so that Chinese cabbage will not be stewed very badly and taste bad.

relatively speaking, we will cut some cooked dishes, quickly and slightly larger, so that they can be cooked together while other foods are cooked. Otherwise, this dish will be cooked too much, and the other dish will not be cooked well together for processing, so when cutting the shape, we must control it well and consider what their heat looks like.

It will be more delicious to put some vermicelli in the iron pot, but this vermicelli must be eaten immediately after it is put in. If it is left for a long time, it will be bad. That is to say, when stewing various dishes, it is better to master their stewing methods and then process them into various shapes.