How to make a big pot of rice delicious, how to make a big pot of dishes delicious

Messy stew, Northeast style, the taste is not bad.

Ingredients: 1500 grams of winter melon and Chinese cabbage, 250 grams of Hebei cooked meat slices, 250 grams of fried meatballs, 150 grams of fried tofu cubes, 150 grams of kelp shreds, 150 grams of wide vermicelli Hazel mushrooms in the Northeast.

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

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

2.Put the wok on the heat, pour in the soybean oil, and when the oil is 6 hot, put the meat slices and chopped green onions into the pan at the same time and stir-fry.

3. When there is the fragrance of green onions, add the bean paste, stir-fry to bring out the flavor, and then add the cabbage. Shredded kelp and vermicelli in a pan and stir-fry.

4. Then add liters of water, and add soy sauce after the water boils. Salt monosodium glutamate. Croquettes Deep-fried tofu cubes.

Ingredients: 300 grams of winter melon Ingredients: 150 grams of crab meat, 10 grams of shrimp skin.

Seasoning: 5 grams of ginger, 10 grams of green onions, 3 grams of salt, 2 grams of chicken broth powder, 10 grams of starch, 25 grams of vegetable oil.

Method. <>

1.winter melon shave into thin strips; 2.The crab fillet is also torn into shreds; 3.Rinse the shrimp skin and wipe it dry; 4.Finely chop the ginger and chop the green onion;

5.Put oil in the pot, stir-fry the minced ginger until fragrant, add the shredded winter melon, and stir-fry well;

6.Then put the crab fillet shreds, fry for a while, add a little water, salt, chicken powder, and winter melon shreds and fry until soft;

7.Add the green onions, and bury a little cornstarch to thicken and remove from the pot.

200 grams of winter melon (about 5 halves), 50 grams of thighs (about 1 halve).

1 tbsp oyster sauce, 1 tsp sugar, 1 tsp corn flour, 2 tbsp water, 1 tsp green onion and 1 tsp minced garlic.

Cooking steps (1) Cut out thick slices of winter melon 1 cm wide, and carve a knife for each slice.

2) Slice the ham and match the size of the winter melon clip.

3) Embed the ham slices into the melon slices, wrap them in plastic wrap to see, leave an opening to relieve the air, and cook on high heat for 3 minutes.

4) Put the sauce in a bowl, cover with plastic wrap, leave the opening to relieve air, cook on high heat for 3 minutes, pour melon dishes on the table, and then serve.

Ingredients: 800 grams of winter melon, 200 grams of mushrooms (fresh mushrooms).

Seasoning: 5 grams of green onions, 6 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 25 grams of starch (peas), 10 grams of sesame oil, 50 grams of salad oil, appropriate amount of each.

Production process Wash the mushrooms, remove the stems and slice; Peel the winter melon, remove the pulp and wash it, and cut it into thick slices;

Remove the roots of the green onions, wash them and cut them into chopped green onions; Add an appropriate amount of starch to water and mix well to form about 50 grams of wet starch, set aside.

2.On the pot rack, put the oil and boil until it is 50% hot, put in the winter melon slices and fry them slightly, so that the water comes out, pour them into a colander and drain the oil.

3。Leave 30 grams of bottom oil in the pot, heat it on the fire, fry the green onion slightly, put in the mushrooms and winter melon slices and fry together, add 350 ml of refined salt and vegetarian soup, burn until ripe, add pepper and monosodium glutamate, thicken the thick soup with wet starch, put it in the soup plate, and pour sesame oil on it.

Ingredients: 1500 grams of Chinese cabbage cuts, 250 grams of marinated meat slices, 250 grams of fried meatballs, 150 grams of fried tofu cubes, 150 grams of kelp shreds, 150 grams of wide vermicelli

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

Procedure process. 1.Place the cabbage cubes. Kelp silk. Boil the vermicelli in boiling water until soft, remove and set aside; <>

2.Wok on the heat, pour in the blending 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 on high heat for 5 minutes, and use low heat for 15 minutes

Ingredients: lean pork, tofu, vermicelli or cabbage, potatoes.

Ingredients: peanut oil, Sichuan pepper, ginger slices, green onions, seasoning, soy sauce, salt, water.

Practice process 1Wash all the dishes and set aside.

2.Slice the meat, cut the tofu and potatoes into small pieces, cut the cabbage into strips, and the leaves are slightly larger, and set aside for later use.

3.Put oil in the pan, and when the oil is cooked, then put the meat.

4.When the water vapor of the meat is almost gone, enlarge the green onion and fresh ginger, then enlarge the material, put less peppercorns, and add soy sauce.

5.Put the potato cubes in the pot, stir-fry for a while, add water, the water is just enough to submerge the potatoes, and cook on high heat.

6.When the water is boiling, add the tofu to the pot and simmer for a while.

7.When the potatoes are almost cooked, about 5-10 minutes, put the cabbage in the pot.

8.Cabbage cooked, about 5 minutes.

The preparation of the big pot dish 1Wash and peel the winter melon and cut it quickly, and wash and peel the potatoes and cut them into cubes. Wash the kelp.

2.Cut the meat into small pieces, add an appropriate amount of light soy sauce, dark soy sauce, salt, cooking wine, grasp well, and marinate for about 20 minutes. 3.

Put oil in the pot, heat it for 70%, put in the meat and stir-fry wellAdd 5 slices of green onion, garlic and gingerPour in the winter melon, cut and stir-fry a few times 6

Pour in the potatoes 7Pour in light soy sauce, dark soy sauce and salt to tasteAdd an appropriate amount of hot water, cover the pot and simmer for a while

Cook until the potatoes are soft, add the shredded kelp and continue to cook.

Whether the rice is delicious or not depends on the rice first, then the container, and finally the method Generally speaking, Northeast rice is the best choice for ordinary people to accept, the container is the best casserole, the method is charcoal steaming, if you use a rice cooker, then it is best to have less water, and then put more rice, because of the large capacity, the rice is stuffy, and it is easy to dry, so it is not delicious. ，

You can also add a small amount of salt to pre-taste.

It can also be used to make whole tomato rice, steamed rice, pilaf, etc.

First, soaking. Before cooking rice, after washing the rice, soak the rice in water for about 10 minutes, and the cooked rice is more delicious. Because the rice cooked in this way is more plump, it can also promote the absorption of nutrients.

Second, the amount of water. Generally, according to the amount of rice, adjust it appropriately, put your hand in the pot, and it is advisable to use the fork of the hand where the water has just reached the thumb and index finger.

Third, stewed rice. Do not uncover the rice cooker immediately after it jumps. To simmer, about 10 minutes, it is not delicious after simmering for a long time. The rice is more plumping after simmering, and sometimes if you don't simmer it, the rice may not be cooked thoroughly. 

1. Wash the rice twice in a basin according to the number of people to eat (don't wash too many times and the nutrients will be lost), and then soak it with water, generally soak for 3-4 hours.

2. Choose a wooden retort, and the newly bought one can only be used after three days of soaking in water to prevent it from bursting in the future.

3. When cooking, boil a pot of water to soak the rice, when the water boils, pour the rice into the pot together with the water soaked (rice water) (because the rice soup can be drunk and the nutrients are not lost), keep stirring along the bottom of the pot with a spatula (prevent the rice from sticking to the pot) for about 20 minutes, scoop up the rice grains with a spatula, rub the sesame rice with your fingers, and you can use a basket to control it.

4. Put the soaked retort into the pot, put in the water that can soak 2/5 of it, use a piece of gauze to wet the water and wring out the water and spread it on the retort, the gauze should be able to spread the edge of the retort, pour the controlled semi-finished rice into the retort and cover it with chopsticks, and steam it over high heat for 20-30 minutes.

Simple. 1 Rice Dry Rice:

Put half a pot of water in the pot, put a grate on the top, isolate water and rice, put a plate on the grate, there is good rice and water in the plate, the proportion of rice drinking water is almost 1:, and then cover the pot lid and the like to prevent running hot, until steamed, be careful not to dry the pot.

2 Rice porridge, half a pot of water, put a quarter of the rice, boil the pot over low heat and cook slowly. Until the rice is cooked through.

If you don't have a grate, put a large bowl of rice and water directly in the pot, and that's fine.

Method:1Put the rice and water in the pot (except for the portion), stir slightly, and immediately discard the washing water.

Bend your fingers into the shape of a rake and stir the rice in the pot 20 times. Stir the water slightly and tilt the pot to discard the rice washing water. This process is repeated 2 times until the rice washing water becomes only slightly cloudy.

2.Put 360ml of water in the pot and let the rice absorb the water for 30 minutes.

3.Cover the pot with a lid, turn the heat to no greater than the strength of the bottom of the pot, and heat directly.

4.After boiling, reduce the heat to low and simmer for another 7 to 8 minutes.

5.When the lid crackles, turn into a high heat for a moment, and then turn off the heat immediately. If you like the rice to be a little burnt, heat it up a little longer.

6.After leaving for 15 minutes, stir the rice as a whole and it is ready.

Caring Tips:

As long as you have fragrant rice, and then you have one dish and one soup, it is a hearty meal. Rice is the basis of Japanese home cooking, Japanese cuisine.

1. Prepare the wood for cooking, and it is necessary to have dry wood, preferably thicker, so that the heat of cooking rice is uniform.

2. Wash the prepared rice, put it in a basket and drain it.

3. Make a fire and prepare to cook. Firepower must be sufficient.

4. Pour half a pot of water into the cauldron, then bring the water to a boil.

5. Pour the drained rice into the pot, stir well, and the heat should be enough to keep the water boiling.

6. Remove the excess water with a scoop, leaving the appearance of just two horizontal fingers above the height of the rice, and then cover the pot.

7. Wrap the gap between the pot lid and the cauldron with a pot cloth to reduce the evaporation of water vapor and play a certain role in breath-holding. Then simmer for half an hour.

8. Just smell the smell of rice, take out the remaining firewood, poke off the excess fire, don't poke it all, leave half of the fire. Otherwise, you may not be able to eat.

9. After half an hour, open the lid, stir-fry evenly with a spatula, and a pot of fragrant rice is done. It's nutritious and delicious.

Color, aroma, taste, shape, texture, nutrition, and containers are all excellent. These seven characteristics complement each other and integrate into one, mainly with taste as the core and nourishment as the purpose, so that we can obtain the organic combination of sensory and health preservation of food enjoyment. This is the result of thousands of years of Chinese nation's repeated practice in cooking and eating.

In the autumn and winter, these vegetables are full of water, take back home, tidy up the radish and big lump vegetables, put them in the cellar, put the cabbage in a sunny and ventilated place, dry the clear leaves outside, put them in a ventilated corner of the house, go to the market to buy a big bag of sweet potato vermicelli, and artificial meat, and a winter dish will be ready.

Because of the large pot dishes to cook dozens of hundreds or more people's food, the cooking method is very different from the small stir-fry, first of all, the ingredients need a preliminary processing, some meat dishes need to be pickled, classified blanching or pulling oil, so that the ingredients are evenly ripe to a certain extent, and then the sauce is fried, and then put into the primary processing ingredients in turn We put soybean oil in the cauldron, put the cut goose pieces, put them in the pot and stir-fry the fragrance, add green onions, ginger slices, dried chili pepper pieces, and then some soy sauce, pepper noodles Stir-fry the meat to bring out the aroma, add water until the water is not over the goose meat, and then add an appropriate amount of refined salt according to personal taste, and simmer monosodium glutamate for about 15 minutes.

Speaking of cauldron dishes, it seems that everyone likes to eat, cauldron dishes are not the same in various places, but cabbage, vermicelli, pork belly, fried tofu, fried meat, meatballs, pork belly is the soul of this dish must not be missing it, sliced pork belly, put enough oil in the pot, stir-fry the pork belly over high heat, and the pork belly is best fried in oil.

After the master makes the fish, put the oil on the green onion, garlic and seasonings, white soy sauce vinegar, put on the water, and then put a large pot of washed fish inside and out, turn it twice with a small shovel, and wait for the pot of water to open and paste the big cake, you know, how big a cornmeal flatbread is, the master's palm is as long as an elbow, and it is two feet long.

You can put more vegetables in the pot, and when you stir-fry the vegetables, you must put the vegetables last, put more seasonings, and put more ingredients, pour more oil, and the big pot rice will be very delicious and very popular.

First of all, you should choose some fresh ingredients, but you should also choose to make your own rice in a large pot with lard, and you should also control the heat, and you should also control the time and temperature when cooking.

First of all, it is necessary to choose some better ingredients, such as potatoes, eggplant, beans, and some chicken, and in the process of making it must be high-fired, and the seasoning flavor can also be heavier, and the stir-fry time can also be longer.

When frying the big pot dish, be sure to put more dried chili peppers, and spray a little vinegar when it comes out of the pot, and the big pot dishes that come out of this way are very delicious and delicious.