Recipes for big pot dishes for weddings and weddings

A large pot of vegetables served in a bowl, a brick earth stove, a large piece of wood chopped with an axe, a large iron pot with a diameter of one meter, seasonal vegetables, plus freshly fried crispy pork and vermicelli. Zi or vermicelli, etc., this is the standard ingredient for big pot dishes in rural red and white affairs. After the morning meal, the helpers from the village came to the owner's house early, set up the stove, prepared various ingredients and tableware, and then began to chop wood and light a fire to prepare a large pot of stew. At this time, it is often the busiest time in the village. The man is the chef, and the woman is picking vegetables, washing dishes, talking and laughing. The scene is really lively.

There is a saying that goes well, "I would rather give up a banquet than a big pot of food." The big pot dishes in the countryside have features that even famous chefs in provincial cities cannot make. It makes the rural areas... The uncles and aunts did a great job. The biggest test of this big pot dish is the skill of the chef. The chef only cooks this one dish, which can be said to be steel refined over time. If this big pot dish is stewed, the vermicelli will be soft and continuous, the tofu will be tender and fragrant, and the cabbage should not be stewed too soft or too hard. The control of the heat is very important, and there is also the pot, which can only be cooked well. Delicious. When making big pot dishes, chefs never care about cost, but only enough ingredients and plenty of meat. Big pot dishes must be cooked with chopped firewood, boiled over high heat and simmered slowly over low heat. The pot lid is not covered, and the pot surface is sealed with large oil. Even the ash from the chimney can be regarded as a kind of material if it falls into the pot. It is the most authentic big pot dish.

In the countryside, the first few days of work are all about cooking a big pot of food, and only the official days are formal banquets. Of course, the big pot dishes in different places are not exactly the same. In some places, the big pot dishes do not use cabbage, but various meat slices, chicken nuggets, boiled meatballs, tofu skin, white fungus and a little celery. In some places, large pot dishes are made in two separate pots. One pot is for meat and vegetables, and the other is for making fish sticks or meatballs with fungus and egg skins. The cost of this pot of food is not low. There is soup in the dish, and you sprinkle it with pepper before serving. The taste is amazing.

It is said that the seasonings in restaurants are more comprehensive than those in rural areas, but why can’t they make the taste of big pot dishes in rural areas? In addition to the skill of the chef and the use of solid ingredients for large pot dishes, long stewing time is the key. Large pot dishes must be simmered slowly to develop the flavor. It needs to be simmered for at least several hours, and some even need to be simmered overnight. The other thing is the fire used for cooking. The stove fire in a restaurant is incomparable to the firewood used for cooking in a big pot. The stew in this big pot is delicious, and there is usually not much left over, more than what is eaten at a formal banquet. This reminds me of my childhood. After each family had a big banquet, they would pour all the leftovers together, put them in iron buckets, and then give some to neighbors or to each family with a close relationship. For people who had little oil and water at that time, it was simply a delicacy in the world. It was so delicious that it is incredible to think about it now.