Please ask the canteen factory how to make the big pot dish delicious

Ingredients: Lion's mane mushroom, tofu, water chestnut.

Ingredients: apples, bean sprouts, milk, salt, sugar, vegetarian chicken powder, pepper.

Method: Lion's mane mushroom is chopped into fine powder, tofu is pressed into a puree with a knife, and the water chestnut is cut into cubes, and these three main ingredients are according to 6:3:

Place in a bowl with a ratio of 1 and add salt, sugar, vegetarian chicken powder, and pepper (there are instructions for a few spoonfuls of each seasoning, but I didn't remember .......)It's nothing more than one spoonful or two), stir in one direction, knead into a ball and fry in a pan of oil. The ratio of the main material cannot be wrong, otherwise it will be scattered. Cool the oil and keep the heat medium-low.

Fry and set aside.

The most amazing part came, that is, the soup with the head of the plain lion, the program team randomly invited passers-by to taste it on the road, and they all thought it was delicious, and they all said it was like chicken soup. But it's actually made of apples and bean sprouts (it can't be that there is some chemical reaction, why does it taste like chicken soup?). ）。

Cut the apples into slices (in the program, they are skinned), wash the bean sprouts, put them in a pot of cold water and boil, they are almost cooked, take out the apple sprouts, put a glass of milk into the soup (milk is very important, it is the root cause of the soup color turning milky white), add salt, vegetarian chicken powder and other seasonings (I also said a few spoonfuls of each, I still don't remember ......Then put the fried vegetarian lion's head in and stew.

This dish is made with a milky white soup with a golden lion's head, and a few green rape and bright red wolfberries floating on the soup noodles. It seems that there are wolfberries, but I didn't pay much attention to it, because the eyes were occupied by the milky white soup, and I thought the soup must be delicious, and it looked delicious. The most appealing part, and the most incredible part, is the part where the apple sprouts milk makes the chicken soup flavor, can it really work?

If it can really be done, there will be no need to make chicken soup with chicken in the future, and there are not many apple sprouts, hehe.

Ingredients: 1500 grams of Chinese cabbage cuts, 250 grams of Hebei marinated meat slices, 250 grams of fried meatballs, 150 grams of fried tofu pieces, 150 grams of kelp shreds, 150 grams of wide vermicelli (can be added according to personal preference, cucumber strips, eggplant pieces, tomato).

Seasoning: 100 grams of soybean oil, 30 grams of bean paste, a little soy sauce, a little minced green onion, a little salt, a little monosodium glutamate

Preparation: 1Place the cabbage cubes. Kelp silk. Boil the vermicelli in boiling water until soft, remove and set aside;

2.Wok on the heat, pour in soybean oil, when the oil is 6 hot, put the meat slices and green onions into the pot at the same time to fry, when there is the fragrance of green onions, put in the bean paste, stir-fry to bring out the flavor, and then put the cabbage. Shredded kelp and vermicelli are stir-fried in a pot and then add a liter of water, and after the water boils, add soy sauce.

Salt monosodium glutamate. Croquettes Deep-fried tofu cubes, simmer over high heat for 5 minutes, and use low heat for 15 minutes.

In fact, it's a matter of increasing the amount of food you usually cook ten times or twenty times! The main thing is that the big pot dish must be on high fire, otherwise the dish will be cooked unevenly and it will not be delicious! (If you can't usually cook one or two people's dishes, you're in trouble!)

The fire is big, the oil is abundant, and the monosodium glutamate is lumpy.

Because of the large amount of dishes, it is usually not too particular, so put more oil and make dishes with rice

Vegetables in a large pot in the canteen are more difficult to process than in a large pot of rice. First of all, of course, the vegetables should be washed, and some dishes are best washed with salt and baking soda, such as cauliflower. There are also starchy vegetables such as potatoes, lotus roots, bamboo shoots, etc., after cutting, they should be soaked in water immediately to prevent changes in contact with the air for a long time, which may turn black and yellow, and be temporarily isolated from the air.

In the process of stir-frying, it is necessary to classify and deal with it, such as celery, spinach, cauliflower garlic sprouts and other vegetables to blanch first, the water should be boiled, the fire should be vigorous, the amount of vegetables should be small, and the fish should be fished out immediately after being drenched with cold water, such as potatoes, taro and yams, etc., after cutting, fry them into golden brown with seventy percent hot oil, and eggplant needs to be fried into light red with hot oil, charred on the outside and tender on the inside, and soft as mud. Some vegetables can be starched with a little starch or added with eggs and meat. After sizing, the oil slides away, of course, the vegetables are fried and eaten, and they cannot be eaten the next day.

The weight of the big pot dish should reach more than 100 catties, how to fry more than 100 catties of dishes delicious and good-looking, there is a lot of knowledge in this, and the master of the small pot dish really has to study and master it carefully.

Cauldron dishes emphasize a combination of cooking methods, and only one cooking method can be carried out in one pot in one process.

The diced cucumber is sprinkled on the dish at the end and does not turn yellow

Kung Pao chicken is a dish that is frequently used in large pot banquets, and the cucumber used in it, if it is fried with chicken and potatoes in the order of cutting the small pot dish, some of the cucumbers buried in the bottom of the pot will turn yellow because of long-term heating (because the big pot dishes cannot be turned over), and the water comes out, and the taste, taste, and color are very poor.

After improvement, the chicken, potatoes and peanuts in the dish are fried in advance, put them in **, use another pot, fry the cucumbers until they are green, add salt and monosodium glutamate to adjust the bottom taste, spread the cucumbers on top of the fried kung pao chicken, and serve on the table.

Two minutes before the meal, ask the waiter to mix the dish with a spoon in advance, so that all the ingredients are mixed evenly, so that the guests are presented with a delicious kung pao chicken that looks like they have been fried in a pot.

Similarly, if you use a large pot of vegetables to fry other vegan dishes such as small rape, the phenomenon of yellowing of vegetables will also occur. We have to use a small number of processing methods, originally to put in 100 catties of vegetables, we can put in 30 catties of vegetables to fry, so that there will be no yellowing of vegetables.

Mix the juice once, season it once

In the cooking process of the big pot dish, it is necessary to use one-time seasoning, because the pot has a lot of ingredients, and the seasoning is put into batches, which is not easy to evenly disperse the seasoning, resulting in an uneven taste of the dish. Therefore, the cauldron dish must be seasoned with compound sauce, and it is a one-time seasoning, and it is necessary to use liquid sauce to season, so as to achieve the above three conditions, in order to make more than 100 catties of raw materials fully flavored.

The pot and ingredients should be preheated, and the smell of the pot is fragrant

There are many dishes in the cauldron, and relatively speaking, no matter how big the firepower is, it will be slightly weaker. How to stir-fry the pot steam through relatively weak heat and stir-fry the dishes to bring out the fragrance? There are two ways to do this:

One is to preheat the pan; The second is to preheat the ingredients. By inputting heat into the pot or dish in advance, and stir-frying the hot pot and hot dish over weak heat, the pot gas can also be stir-fried.

Preheating the pot refers to heating the pot in advance, even to the point of red, at this time, the ingredients will be heated to a very high temperature, resulting in pot gas.

Preheating ingredients is to fry or bake the ingredients to about half-ripe, take them out immediately, and put the higher temperature ingredients into the hot pot, which shortens the heating time, can make the temperature in the pot rise rapidly, produce pot gas, and cook the aroma.

The cafeteria cauldron dishes are mainly controlled by the heat, and the seasoning should be as sufficient as possible.

Stir-fried dishes in a large pot are not delicious at all, and it is better to make stews.

Add more spices and meat, and it will be very fragrant.

Summary. If you want to make a delicious and simple big pot dish for more than 20 people, the following is a simple recipe for your reference: [Ingredients] chicken thighs, cabbage, potatoes, carrots, green peppers, red peppers, cooking wine, salt, oyster sauce, chicken essence, ginger slices, garlic slices, water starch.

Production process] 1Cut the chicken thighs into pieces of suitable size, stir in cooking wine and salt, marinate for 10 minutes and set aside. 2.

Wash the cabbage and cut it into pieces of suitable size, peel and cut the potatoes and carrots into large pieces, and cut the green and red peppers into diamond-shaped pieces for later use. 3.Add oil to a hot pan, add green onions, ginger and garlic and stir-fry until fragrant, add chicken and stir-fry until browned.

4.Add the cabbage, potatoes and carrot cubes, pour in an appropriate amount of water and bring to a boil and simmer for 10 minutes. 5.

Add the green and red peppers, then add salt, chicken essence and oyster sauce to taste, and continue to simmer for 5 minutes. 6.Finally, thicken with water starch to thicken the soup slightly.

Such a big pot dish of more than 20 people with good color and flavor is ready!

More than 20 people canteen big pot dish practice The simplest way to share.

If you want to make a delicious and simple big pot dish for more than 20 people, the following is a simple recipe for your reference: [Ingredients] chicken thighs, cabbage, potatoes, carrots, green peppers, red peppers, cooking wine, salt, oyster sauce, chicken essence, ginger slices, garlic slices, water starch. Production process] 1

Cut the chicken thighs into pieces suitable for the size of the mill, add the cooking wine and salt, stir well, marinate for 10 minutes and set aside. 2.Wash the cabbage and cut it into pieces of suitable size, peel and cut the potatoes and carrots into large pieces, and cut the green and red peppers into diamond-shaped pieces for later use.

3.Add oil to a hot pan, add green onions, ginger and garlic and stir-fry until fragrant, add chicken and stir-fry until browned. 4.

Add the cabbage, potatoes and carrot cubes, pour in an appropriate amount of water and bring to a boil and simmer for 10 minutes. 5.Add the green and red peppers, then add salt, chicken essence and oyster sauce to taste, and continue to simmer for 5 minutes.

6.Finally, thicken with water starch to thicken the soup slightly. Such a big pot dish of more than 20 people with good color and flavor is ready!

Ok thanks.

There is another question, it is generally normal, how much water is put in ten catties of rice a day?

Generally speaking, if you cook 10 catties of rice per mu, you need to put about 15-20 catties of water, which means that you need to put about twice the amount of water. Of course, the specific amount of water needs to be adjusted according to the actual situation, because the amount of water absorbed by different rice species may be different. At the same time, it is also necessary to pay attention to the mastery of the heat, and do not open the lid during the cooking process, so as not to escape the steam and cause the rice to be undercooked or overly scorched, which will affect the durable taste.

The cauldron dishes in the cafeteria can be fried in batches. You can blanch the vegetables in oil or water and then fry them, which will be delicious.

First of all, you must put more oil, and then the pot must be hot, and the oil must also be hot, otherwise the stir-fry will not be delicious.

How to fry the big pot dishes in the canteen deliciously? It's a big pot of stew.

Use chopping wood to make a fire, and the more it stews, the better it tastes.

You can make a big pot dish of pumpkin, the specific production method is as follows, first prepare the ingredients:

500g zucchini, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of bean paste, 1 tomato paste, 200g of pork, appropriate amount of black fungus, appropriate amount of coriander, appropriate amount of kelp, appropriate amount of vermicelli, appropriate amount of blending oil, appropriate amount of sesame oil, appropriate amount of water.

1. Pumpkin, meat, tomatoes, coriander, wash, and soak the fungus in cold water in a bowl for later use.

2. Cut the pumpkin and meat into thin slices, and cut the tomatoes into small pieces and set aside.

3. After the oil in the wok is heated, add the peppercorns and aniseed and fry slightly.

4. Add the meat slices and stir-fry evenly.

5. Stir-fry the meat until 7-8 minutes, pour in tomatoes, soy sauce, appropriate amount of bean paste, a little salt, and stir-fry well.

6. After the meat is cooked, pour in the prepared pumpkin slices and stir-fry well.

7. Stir-fry the pumpkin evenly, then pour in an appropriate amount of water.

8. Wash the kelp, cut the fungus into small pieces, and prepare an appropriate amount of vermicelli.

9. Pour the fungus, kelp and vermicelli into the pot, bring to a boil over high heat, turn to low heat and simmer for 15-30 minutes.

10. Shred the green onion, mince the ginger, and chop the coriander.

11. Before leaving the pot, pour in coriander, shredded green onion, minced ginger, then pour the main vinegar, sesame oil, monosodium glutamate and salt and mix well.

12. Done.

Ingredients: about 1 pound of pork belly, a piece of tofu, 12 shiitake mushrooms, 3 bean curd bamboos, kelp, vermicelli, green onions, ginger, garlic, winter melon.

Production steps: 1. Prepare the ingredients.

2. Remove from the pot and pour the oil, more oil. Fried tofu.

3. Add Sichuan pepper, fennel, high heat for half a minute, remove it, add 3 tablespoons of sweet noodle sauce, add meat, turn to high heat, add green onions, ginger and garlic, stir-fry for 1 minute, and refill the water.

4. Add winter melon, 3 teaspoons of salt, shiitake mushrooms and kelp. Turn to high heat and bring to a boil 5, then add fried tofu, yuba, vermicelli, and fennel 2 pieces. After boiling, taste sweet and salty, add salt as appropriate, add 2 teaspoons of monosodium glutamate, 1 cap of sesame oil, 1 teaspoon of thirteen spices, and then get out of the pot when it tastes.

6. The big pot dish made of pork belly, shiitake mushrooms and cabbage vermicelli is completed.