600 Cases of Practical Cookbooks for Restaurants: A series of practical cookbooks for restaurants explored and summarized by the Logistics Industry Development Center of Shanghai International Studies University for many years. The book introduces 600 cases in the form of pictures and texts, including the production of five kinds of dishes: meat, eggs, aquatic products, vegetables and bean products. Each dish has the advantages of easily available raw materials, simple cooking method, low price and unique taste, and has long been welcomed by teachers and students in colleges and universities.

"600 Cases of Practical Cookbook in Canteen" can be used as a training material for canteen staff in logistics units of colleges and universities nationwide, and can also be used as a reference for canteen-related employees in institutions, troops and other units. This book also has certain reference value for cooking lovers. 600 Cases of Practical Cookbooks in Canteen is a book published by Tongji University Press in 2007 by Shen Yaozhong. This paper mainly tells the production of 600 boxes of five kinds of dishes.

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Common dishes in canteen:?

1. Hot and sour Chinese cabbage stalk: 300g Chinese cabbage stalk, 3 red peppers, 3 garlic cloves, salt, oil, chicken powder and vinegar. Practice: Chinese cabbage stalks are cut into strips, and peppers and garlic cloves are chopped. Heat the pot, pour in the right amount of oil, continue to boil, and pour in pepper and garlic until fragrant. Quickly pour in the cabbage stalks. Stir-fry for a while, add some salt and chicken powder and stir well. Pour in the right amount of vinegar. Stir-fry quickly and serve.

2. Sauté ed Flammulina velutipes with kohlrabi: 200g Flammulina velutipes, 50g kohlrabi, appropriate amount of cooking oil, appropriate amount of salt, green pepper 1, red pepper 1, and appropriate amount of garlic. Practice: Wash Flammulina velutipes with clean water after removing its roots. Wash kohlrabi and green pepper, cut into strips, and chop garlic for use. Heat the wok, pour in the cooking oil, and stir-fry the garlic for fragrance. Add kohlrabi and stir fry. Add Flammulina velutipes and stir-fry until it is broken.

3, Chinese cabbage fried bacon: Chinese cabbage 300g, bacon 150g, rapeseed oil amount, fish sauce amount. Practice: soak Chinese cabbage in water for 30 minutes, then wash, drain and shred. Hot oil pan. Add the washed bacon. Fry until golden on both sides, and pick up. Cut it into strips with kitchen scissors. Pour a proper amount of rapeseed oil into the original pot. Add shredded Chinese cabbage and stir-fry for 2 minutes. Pour in proper amount of fish sauce and stir well. Put the bacon back in the pot. Stir-fry for a while, then pan out.