How to cook a big pot dish in the countryside? How to make a big pot dish delicious

The big pot dish is the traditional folk food of the north, especially popular in the countryside, very down-to-earth, the wedding and funeral of the villagers will be in their own yard to support one or several large pots, prepare rich ingredients, please have a prestige in the village and good cooking skills to make the village banquet of the village chef to make.

Cauldron dishes, as the name suggests, are dishes made in a cauldron, some people say that cauldron dishes are too simple, isn't it just to pour all kinds of ingredients into the pot, and then boil and stew, just stew and stew, there is no technical content, anyone can do it. In fact, what I want to say is that the big pot dish is the crystallization of the wisdom of the working people in their long-term working life.

The big pot dish is not a simple one-pot dish, the selection of ingredients, the production of ingredients, the order of ingredients, and the heat are all particular, which can be described as paying attention to not compromising. The big pot dish pays attention to the nutritious ingredients and the salty and fresh flavor of the taste. Commonly used ingredients include vegetables, tofu, pork, fungus, kelp, vermicelli, etc., these materials are processed, put into the pot in different orders, and stewed, it becomes a fragrant and bright pot dish, which is eaten with steamed buns, which is called a fragrant.

The meat is generally pork-based, divided into front tip and back tip, the front tip is cut into strips, marinated, coated with starch, and fried into crispy meat. The fat and lean back tip is used to cook the meat cubes, cut them into slices, first stir out the fat in the pot, and then put in other ingredients, the pork soup can be used to make a big pot dish, and meat is the main flavor of the big pot dish.

The big pot dishes of the northerners are inseparable from tofu, and they pay attention to slicing the tofu, putting it in the oil pan until it is golden, and then cutting it into shreds, and some of them are directly cut into pieces with white tofu and put it into the big pot of dishes, but the township chef thinks that the tofu that is still too oily tastes better and tastes more fragrant. Yuba, bean tendon, bean skin, artificial meat, and <> are also used

It is indispensable to make large pots of mushrooms and kelp, such as black fungus, shiitake mushrooms, oyster mushrooms and kelp, after watering, clean them and cut them into suitable shapes. Generally, it is put into the pot at the first time slot.

Our hometown is rich in vermicelli noodles, so our local big pot dishes are indispensable for vermicelli noodles, as well as our local specialty stew. Soak the vermicelli until soft, slice the stew, and add the vermicelli, vermicelli and stew in the middle and late stages of the large pot dish.

Prepare fresh ingredients, wash and chop them, put them in a pot with an appropriate amount of condiments, cook for about 20 minutes and eat, it is particularly delicious and nutritious.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients and put them in the pot, plus the auxiliary materials, the friends can eat in 30 minutes, and the food that comes out of this is very delicious and very nutritious.

Prepare fresh ingredients, clean them, cut them into small pieces and put them in a pot, add appropriate condiments and sauces, stir-fry over high heat for five minutes, and the delicious big pot dishes are all ready.

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.

The delicious recipe for the big pot dish is as follows:Ingredients: Kai and Tong cabbage, pork, tofu, vermicelli, oil, salt, dark soy sauce, light soy sauce, green onion, star anise, potatoes, coriander, pot, plate, spatula, bowl.

1. Slice the pork and cut the tofu into small pieces for later use.

2. Cut the cabbage into diamond-shaped pieces, or break them into small pieces by hand.

3. Put oil in the pot, put star anise and chopped green onion in the pot, then pour in the cut pork, pour in the light soy sauce and dark soy sauce to color, and stir-fry.

4. Pour in the cabbage and continue to stir-fry.

5. Add water, then add salt, tofu and vermicelli, and potato wedges to simmer.

6. After 10 minutes, sprinkle with coriander and serve.

The cauldron arguing about the delicious taste of cherry blossoms is as follows:Tools Ingredients: 150 grams of pork belly, 10 grams of tofu cubes, two cooked eggs, 50 grams of vermicelli, appropriate amount of cabbage, appropriate amount of shiitake mushroom pieces, appropriate amount of ginger lead slices, appropriate amount of star anise, appropriate amount of potato pieces, appropriate amount of garlic moss, appropriate amount of tomato pieces, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of dark soy sauce.

1. Put the boiled eggs in the oil pan and fry the tiger skin.

2. Put the tofu in the oil pan and fry it until golden brown and remove it.

3. Pour an appropriate amount of oil into the pot.

4. Stir-fry the rock sugar cubes.

5. Add the pork belly and stir-fry. Carry the rolling bush.

6. Add a little ginger slices and star anise and stir-fry.

7. Add 3 tablespoons of light soy sauce, add the chopped potatoes and soaked shiitake mushrooms and stir-fry.

8. Pour in the prepared garlic segments, tomato cubes, and cabbage.

9. Appropriate amount of water.

10. Bring to a boil over high heat.

11. Pour the fried eggs and tofu cubes into the stew.

12. Add soaked vermicelli and an appropriate amount of salt.

13. Turn to low heat and simmer for 20 minutes, adding a spoonful of dark soy sauce before cooking.

The authentic recipe for a large pot dish is as follows:

Ingredients: appropriate amount of winter melon, appropriate amount of fresh shiitake mushrooms, appropriate amount of potato vermicelli, appropriate amount of pork ribs, appropriate amount of tofu.

Excipients: appropriate amount of green onion, appropriate amount of ginger.

Ingredients: Appropriate amount of Sichuan pepper, appropriate amount of nutmeg, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of light soy sauce, appropriate amount of bay leaves, and ingredients.

1. Chop the pork ribs into pieces and blanch the blood foam in a hot pot.

2. Remove the blanched pork ribs into hot water and pass them over.

3. Put it in the hot water that has been added with green onion, ginger, Sichuan pepper, spices, nutmeg, bay leaves, cooking wine, light soy sauce, and boiling.

4. Electric pressure cooker, 20 minutes, take advantage of this time to prepare vegetables, peel the winter melon, remove the pulp and cut into pieces, slice the mushrooms, and cut the tofu into pieces.

5. Add ginger to the pot.

6. Add the winter melon pieces.

7. Add light soy sauce.

8. Add the stewed pork ribs.

9. Add the pork rib broth.

10. Add the mushroom slices.

11. Add tofu.

12. Add potato vermicelli.

13. Chop the chives and coriander, and sprinkle them on the large pot when eating.

14. The delicious cauldron dish is complete.

Introduction to the cauldron dish

Vermicelli dish, also called "boiled vegetables", "big pot dishes", is an indispensable bowl of dishes for our New Year's festivals and weddings and funerals, the main ingredients are pork, vermicelli, supplemented by cabbage, potatoes, meatballs, etc. I think it has a connection with Shanxi's stewed dishes.

In addition to the vermicelli and pork in the main ingredient, the other ingredients of the vermicelli dish are different from house to house, and the cooking is also unique. Traditional cauldron dishes are more focused on heavy oil and red soup. Heavy oil is the original use of lard when frying large pot dishes, and the amount of oil is relatively large; The red soup requires the stewed cauldron soup to be red and bright, which requires the sugar to be fried well.

How to make a big pot dish delicious:Ingredients: 400 grams of pork, 4 slices of cabbage, 300 grams of tofu, 1 potato, 200 grams of oyster mushrooms, 50 grams of vermicelli.

Accessories: 2 spoons of dark soy sauce, 3 spoons of cooking wine, 1 green onion, 1 small piece of ginger, 3 grams of salt, 10 grams of sugar, 10 Sichuan peppercorns, 1 large ingredient, 2 bay leaves.

Steps: 1. Wash the pork plum meat and cut it into small strips.

2. Cut the green onion into sections and slice the ginger.

3. Put the pork in a pot with cold water, add green onions, ginger and cooking wine and boil for 5 minutes.

4. Remove and control the moisture.

5. Add a little oil to the wok and pour in the meat pieces, Weidamei rock candy and dark soy sauce and stir-fry until colored.

6. Pour the fried pork into the high-pressure rice cooker to heat water, sugar, salt, peppercorns, spices, bay leaves, and Weida Mei Zhen cooking wine, cover and choose the stew program, or you can use an ordinary pot to stew, and the time will be a little longer.

7. Prepare vegetables: peel the potatoes and cut them into thick slices.

8. Cut the tofu into square pieces.

9. Wash the vermicelli and cut it into palm-length segments.

10. Tear the oyster mushrooms into large pieces.

11. Cut the Chinese cabbage into wide strips.

12. Add all the vegetables to the stewed meat, and finally add the vermicelli.

13. Bring to a boil over high heat, turn to medium heat and cook until the ingredients are ripe.

14. It is delicious with rice, steamed buns, and baked cakes.

Make such a big pot dish at home. Guaranteed that there will be no soup left.

Only a high-level master can make a good meal.

In the two steps of pickling pork belly and stir-frying cabbage, the pickled 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 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.