What are the delicious cauldrons that can be cooked?

Cauldron dishes, also known as cooking, as the name implies, are dishes made from cauldrons, usually iron pots with larger diameters.

Exercise 1

The practice of cauldron dishes is very simple. Put several kinds of home-cooked dishes in a big pot or cook or stew them together, and when they are cooked, they become cauldrons all over the country. Pot dishes. " When stewing, all kinds of dishes touch each other to borrow flavor, which is miscellaneous but not chaotic, but many of them are not trivial. Of course, not everything can be put, and naturally not everyone likes to eat.

The raw materials of cauldron dishes are nothing more than Chinese cabbage, tofu and vermicelli. Of course, there are also large pieces of meat or ribs, as well as chickens, ducks, geese and fish, and sometimes red peppers or hot pot bottom materials. Stewed fresh and fragrant cauldron dishes: cabbage can't stand up, tofu can't stand up, vermicelli can't stand up, and pork ribs are more sloppy.

Exercise 2

Food preparation

Ingredients: diced cabbage1500g, Hebei cooked meat slices 250g, fried meatballs 250g, fried tofu150g, kelp silk150g, and wide vermicelli150g. Rare mushrooms in northeast China.

Seasoning: soybean oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate.

Production steps

1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;

2. Heat the wok and pour in the soybean oil. When the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time.

3. When the onion is fragrant, add the bean paste, stir-fry to taste, and then stir-fry the cabbage, kelp and vermicelli in the pot.

4. Then add 1.5L of water. After the water is boiled, add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu blocks, stew for 5 minutes on high fire, and then use low fire 15 minutes.