What are the practices of cauldron dishes? How to make more fragrant cauldron dishes?

Seeing this question, I remembered what happened when I first learned to cook. At that time, I had just graduated from cooking school, and went to the kitchen of the hostel for an internship.

This is a well-known guest house in our local area, which mainly receives people from all over the country who come to study and hold meetings. Because their food labels are not high, they are generally cauldron dishes.

At that time, the chefs in the guest house liked to fry small stoves, so the heavy responsibility of frying big pots fell on us interns. But I was really happy, because I finally had a chance to practice the operation.

Basically, about 200 people are fried for lunch and dinner every day! A cauldron with four mouths and sixteen people (as the hotel calls it, generally about one meter in diameter), a big shovel and broom for sweeping the floor at home, and a big water ladle are my daily operating tools. At that time, the cauldron was fried, and the master was watching. How to fry gradually got guidance. Although I don't think what I fried is necessarily delicious, I haven't received any complaints from the guests. I feel ok! So sum up some experiences and share them with you:

How to cook a cauldron dish for 100 people? The oil content of frying cauldron dishes is higher than that of frying some common dishes, such as cabbage, potatoes, radishes and kohlrabi, which are cheaper vegetables. Because these dishes are relatively vegetarian, the cauldron dishes should be crisp and rotten, and they are not delicious without oil and water. When frying these dishes, it is usually a spoonful of oil. Be sure to heat it after entering the pot, stir-fry the ingredients in the pot, and then add the main ingredients. When the main ingredients are put into the pot, they must be stirred vigorously, so that the vegetables are oiled before adding the soup. 2. stir fry the cauldron.

When frying a large pot of vegetables, it must be on fire when the vegetables are just cooked, so that the aroma of the fried materials can be fried into the vegetables and tasted delicious. After the main ingredients are fried in a large pot and soup is added, it is generally necessary to turn to low heat for a while, and then turn to high heat to collect juice when the dishes are cooked. However, don't collect the soup from the cauldron too clean, because the soup is too dry, it is easy to paste the pot when serving, and the cauldron also has a taste with the soup. 3. Seasoning of cauldron dishes

The seasoning of cauldron dishes is slightly salty than ordinary cooking, because only in this way can the next meal taste. When the cauldron dishes are seasoned, even experienced chefs should taste them to prevent the taste from being insufficient. 4. Pretreatment of ingredients to make semi-finished products.

Nowadays, many hotels are using cauldron dishes, especially at large parties and wedding banquets. When you cook some meat dishes in a big pot, you can shorten the time and make the food taste better by sizing, hanging and oiling the ingredients in advance. When sizing the cauldron and frying the vegetables, it is generally used (horse racing), that is, after adding soup to the wok, add enough seasoning. Then hook the water starch. Then stir-fry the ingredients in the pot so that the sauce can be dipped evenly. The advantage of this is to reduce the stay time of ingredients in the pot and prevent the ingredients from being cooked and aging. Like many cooking dishes, it is done in this way.