What to pay attention to in a big pot dish? What aspects should be paid attention to in stir frying

Don't fall into the pot, you can't climb up.

Salt taste....Nothing else! I'll do it....

There are these techniques for sautéing large pot dishes:

1. The raw materials should generally be cut thicker, larger and thicker than the small pot dishes to avoid crushing after the pot, and they should be prepared and processed together in advance. In particular, small ingredients such as ginger, green onions, and garlic in large pot dishes should not be cut too small or too fine.

2. For some raw materials that are difficult to cook, such as green beans, they must be pre-cooked before cooking. When frying a large pot of vegetables, the pot should be hot and vigorous, and the pot should be burned first, and the spatula should be constantly turned after the raw materials are put into the pot to make it evenly heated and not mushy.

3. Big pot dishes can be cooked in a variety of cooking methods, but the most used ones are stir-fried, which can be divided into two types: stir-fried meat dishes and stir-fried vegetable dishes.

The recipe for the big pot dish is as follows:

Ingredients: 500g pork belly, 1 potato, 1 tofu, cabbage, dried beans, shredded kelp, sweet potato powder, 1 green onion, 4 cloves of garlic.

Seasoning: 1 tablespoon bean paste, 3 tablespoons dark soy sauce, 1 tablespoon salt, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons sesame oil.

Steps: 1. Soak the dried beans in cold water half an hour in advance for later use, cut the tender tofu into pieces for later use, cut the potatoes into pieces and soak them in cold water to prevent oxidation and discoloration, break the cabbage one by one and cut it into pieces for later use, cut the cabbage into smaller pieces, and cut the leaves into large slices. Kelp shreds and vermicelli for later use.

Chop the green onion and garlic and set aside.

2. Slice the pork belly, pour the pork belly into the hot oil in the pot and fry until it is short, add an appropriate amount of dark soy sauce, pour it out and set aside, no need to wash the pot, fry the chives and garlic in hot oil, stir-fry a few times quickly, and then add a spoonful of bean paste and stir-fry.

3. Pour the potatoes into the pot with water control and continue to stir-fry, and pour the fried pork belly into the pot together.

4. Stir-fry for about 1 to 2 minutes, add boiling water and bring to a boil over high heat. Be sure to add boiling water.

5. After the water boils, add cabbage, tofu, dried beans and kelp shreds, turn to medium-low heat and simmer for 15-20 minutes, the longer the time, the better the food. If you like to eat vermicelli, you can also add vermicelli, but note that you can only add vermicelli after the dish is stewed, about 5-6 minutes before the pot, and the vermicelli is not delicious after being boiled for a long time.

6. A few minutes before starting the pot, add salt, light soy sauce, oil, sesame oil, gently and gently stir evenly, and pay attention not to break the tofu. And that's it.

1. Pay attention to the nutritional collocation of large pot dishes when serving dishes, so that diners can get enough nutrition in fewer varieties of dishes.

2. The large pot dishes should be neat in size and consistent in thickness, and the formed silk pieces should be slightly larger with the raw materials of the small pot dishes in order to be fried.

3. The heat is appropriate, and the burner cooperates closely.

4. Prepare all kinds of condiments before stir-frying.

5. Pay attention to the time of adding water.

Prepare oil, pork, salt, cabbage, tofu, kelp, soaked vermicelli, dark soy sauce, cooking wine, green onions, and five-spice powder. Cut the pork into thick slices, heat oil in a pan, and sauté chopped chives. Stir-fry the sliced meat, add dark soy sauce, cooking wine, tofu and other sleepy ingredients.

Simmer for 20 minutes, add cabbage, stir well, cover and continue to cook for 5 minutes. <

1. Prepare oil, pork, salt, cabbage, tofu, kelp, soaked vermicelli, dark soy sauce, cooking wine, green onions, and five-spice powder.

2. Cut the pork into thick slices, heat oil in a pan, and fry chopped chives. Stir-fry the sliced meat, add dark soy sauce, cooking wine, tofu and other ingredients.

3. After simmering for 20 minutes, add Bai Xiang's Nian Cai, stir well, cover the lid and continue to cook for 5 minutes.

Stir-frying is a pot, a pot for stir-frying, you can't buy it casually, some of the pot-fried dishes will have problems, there are many types of woks on the market, there are stainless steel, aluminum, non-stick materials, iron woks, etc., these woks have the following pros and cons.

Heng Nai Pai 1] Iron pot: The newly bought pot should be burned while coating the pot with a layer of oil with lard or other animal fat, and wait for the pot to cool naturally before cleaning. The safety is relatively high, and there are generally no other chemicals in the pot, so there will be no oxidation problems.

When stir-frying, there are no dissolved substances in the iron pan, and there are no problems with falling off. For the newly purchased iron pot, you need to soak it in salted water and rub it with salad oil. If rust occurs, it can be cleaned with vinegar.

What the human body can absorb is 2-valent iron, which is commonly found in food. But the iron pot rusts, forming valence iron, which cannot be absorbed by the human body. If it accumulates in the human body for a long time, it is easy to cause damage to the kidneys.

In addition, the iron pot is more damaging to the vitamins in the food. If you buy a poor quality iron pot, there are still problems such as easy to stick to the pan and large oil smoke.

Note: The uneven thickness of the iron pot is not good, and you can listen to the knocking sound when buying. When buying a pot, put the bottom of the pot up, press the center of the concave surface of the pot with your fingers, and knock it with a hard object, the louder the sound and the stronger the vibration of the hand, the better.

Aluminum pot: generally used to boil water, it conducts heat quickly, light weight, but not enough to burn, and aluminum is unhealthy in the human body, and now there are fewer on the market.

Non-stick pan: Non-stick pan is the best-selling pot and pan today. But it is not suitable for frying food, there is a layer of film on the non-stick pan, and the general temperature of frying is above 300.

When the temperature reaches 300 degrees or more, the film is damaged. If it is used for stir-frying, the general temperature should not exceed 260 degrees, and a shovel should not be used when stir-frying, etc., to avoid damage to the film. After using it for a long time, the coating will fall off, and the coating will fall off into the dish and will be eaten in the stomach.

There are inferior non-stick pans on the market, and it is uncertain whether this pot coating is harmful to the human body, so you must buy it from regular channels.

Therefore, most of the stainless steel pots on the market today are double-bottomed, made of stainless steel and aluminum, which not only retains the stability and easy cleaning benefits of stainless steel, but also combines the advantages of aluminum with fast thermal conductivity. It can be seen that we still need to have a certain understanding of the material of the pot to help us choose a good pot and make a healthier and more nutritious meal. It will not cause the disease to enter from the mouth because of the problem of the material of the pot.

That's right, you definitely have to use a pot for stir-frying.

There is no doubt about it.

Because most stir-fries are basically done in a pan.

Unless you have a special approach.

So that's fine.

Of course, you need to use a pot for stir-frying. How do you fry without a pan? You always have to get a container and put the food in it before you stir-fry it.

Most of the time, stir-fry is done in a wok, unless it is some steamed dishes, or stewed dishes in a pressure cooker, you don't need to use a wok.

I think you have to use a pot to stir-fry, how to stir-fry without a pot, are you right, otherwise what to stir-fry, tell me what you all use.

The pot for stir-frying is to choose this stainless steel aluminum and pot as much as possible, and some non-stick ceramic pots are relatively good.

The raw materials of large pot dishes should generally be cut thicker, larger and thicker than small pot dishes to avoid crumbling after being cooked; In particular, small ingredients such as ginger, green onions, and garlic in the big pot dish should not be cut too small or too fine, so as not to stir-fry after the pot; For some hard-to-cook raw materials (such as green beans), they must be pre-cooked (such as blanching) before being put into the pot; When frying a large pot of vegetables, the pot should be hot, the fire should be strong, and the pot should be burned first; After the ingredients are put into the pot, the spatula should be turned constantly to make it evenly heated and not raw, and so on. Large pot dishes can be prepared in a variety of cooking methods, but the most used are stir-fried, roasted, and steamed.

In fact, in the pickled pork belly and fried cabbage these two steps, the marinated pork belly must be in place, otherwise the salty taste of the pork belly is easy to be absorbed by the cabbage and shiitake mushrooms when stewing in the later stage, and the salt is put in the cabbage when stir-frying, one is to make the cabbage soften quickly, and the second is to season the steamer dish twice. 2. The ingredients in the big pot dish can be adjusted according to your preferences, such as kelp, fried tofu, pork ribs, etc., but pork belly and vermicelli are essential. If you don't want to do it, but still want to eat a big pot of dishes, Henan workers, peasants and soldiers iron pot stew can be experienced.

The seasoning of this dish is mainly in the two steps of pickling pork belly and stir-frying cabbage, the marinated pork belly must be in place, otherwise the saltiness of the pork belly is easy to be absorbed by the cabbage and shiitake mushrooms when stewing in the later stage, and the salt is put in the cabbage when stir-frying, one is to make the cabbage soften quickly, and the second is to season the steaming pot dish twice, generally experienced after these two salts can control the saltiness of the whole pot dish very well, if you feel that you can't grasp it well, then put less salt when frying the cabbage, and then put salt as appropriate when the vermicelli stews is about the same;

2. The ingredients in the big pot dish can be adjusted according to your preferences, such as kelp, fried tofu, pork ribs, etc., but pork belly and vermicelli are essential. Details: Henan workers, peasants and soldiers understand.