Pot dishes are a kind of important part of Chinese cuisine, its variety, rich in taste, loved by people. Today I will introduce the characteristics of pot dishes, the types of pot dishes, has been making skills.

One, Characteristics of pot dishes

The most important characteristic of pot dishes is its unique cooking method, which is to put all kinds of ingredients into the pot, add the right amount of soup and seasoning, and cook it with slow fire. Pot dishes have the characteristics of fresh taste, rich nutrition, color and flavor, and are suitable for different groups of people to eat.

2. Types of pot dishes

1. Spicy pot dishes: mainly spicy, add chili peppers, peppercorns and other seasonings, the taste of spicy and delicious, suitable for people who like spicy food.

2. Sauerkraut Potpie: with sauerkraut as the main seasoning, add pork, tofu and other ingredients, the flavor is sour and delicious, suitable for appetizer and digestion.

3. Mandarin Ducks Pot Chai: Put all kinds of ingredients into the pot, add two soup bases of clear soup and spicy soup, with both clear soup and spicy soup flavors, suitable for people who like to try new flavors.

4. Tomato Potpie: Tomato as the main seasoning, add seafood, beef and other ingredients, the flavor is sweet and sour, suitable for healthy eating.

5. Roasted Duck Potpie: Roasted duck is put into the pot, add the right amount of soup and seasoning, and cook it, which has a fresh and delicious flavor and is suitable for people who like to eat roast duck.

Three, Tips for making pot roast

1. Selection of materials: choosing fresh ingredients and high-quality seasonings is the key to making pot roast.

2. Fire: Mastering the fire is another key to cooking pot roast. Too much or too little fire will affect the flavor and quality of the dish.

3. Seasoning: the right amount of seasoning can increase the taste and nutritional value of the dish. In the cooking process, seasonings should be added according to personal taste in moderation.

4. Matching: Reasonable matching can make the taste of potage richer and more balanced nutrition. In the cooking process, it should be matched according to the characteristics of the ingredients.

5. plating: plating is the last part of the pot dish. When plating, you should choose the right utensils for plating according to the types of dishes and personal preferences.