Cookware menu: stewed tofu with cabbage, frozen tofu with sauerkraut, stewed beef with radish and potato, stewed kelp with ribs, stewed vermicelli with pork, stewed chicken with mushrooms or lotus roots, braised pork with plum vegetables, stewed three layers of meat with dried bamboo shoots, fried eggplant with potatoes and green peppers, scrambled eggs with tomatoes, roasted winter melon with dried seaweed, rapeseed with mushrooms, braised tofu with green onions, braised hairtail, braised pork ribs with soy sauce, and steamed sweet potato. Dry fried hairtail, fried meatballs, sauteed tenderloin, (fried shredded pork with coriander), sliced pork, pickled cabbage meatballs, fried spinach vermicelli, stewed pork and cabbage vermicelli, fried carrot slices with vegetables, fried pork liver with melons, sauteed kidney flowers, spicy tofu, fried cabbage with fungus, fried Pleurotus ostreatus with meat slices, fried green bamboo shoots with meat slices, fried pork liver with mushrooms.

Cauldron dishes can be cooked in many ways.

1, fried

This is the most commonly used cooking method of cauldron dishes, which can be divided into two types: frying cauldron meat dishes and frying cauldron vegetarian dishes. Stir-fry a large pot of meat dishes that are not thick, 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.

2. Burn

It is also a method that cauldron dishes are used more. It can be divided into two types: burning cauldron meat dishes and burning cauldron vegetarian dishes.

Practice:?

Boil Chinese cabbage pieces, kelp shreds and vermicelli in boiling water until soft, and take them out for later use; Heat the wok, pour in the blended oil, when the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time. When the onion smells, add the bean paste and stir-fry to taste. Then put the cabbage, kelp and vermicelli into the wok and stir-fry, add water 1.5 liter, add soy sauce, salt, monosodium glutamate, fried meatballs, fried tofu blocks and stew over high fire.