What to do in a big pot is more suitable for the taste of the public

In Chongqing, stir-fried chicken with chili peppers, back to the pot meat, roasted white, tamale, red winding pork.

The whole pig intestines are in it, and it is best to have a little taste

We often eat some big pot dishes when we eat out, and when we eat these big pot dishes, we will feel different from the dishes we usually stir-fry in a small pot at home. And for some such cauldron dishes, there are a lot of materials used in them, and at this time, it will also affect the taste of such cauldron dishes. Then I can also find that for such a large pot dish, the stewing time is relatively long, and the taste of such some dishes can be blended together.

Because of the big pot of dishes, we eat less.

And for some such dishes, the taste that can be integrated together is to be able to reflect the essence of these dishes. For us to usually fry at home, usually we will turn off this work after cooking, but the big pot dish will turn over and repeat the stir-fry of some such dishes. For such a question, we can see that such a big pot dish basically has to be stewed for half a day, so the longer the time when making a big pot dish, the sweeter and delicious it is.

There are a lot of seasonings.

For these countries, we usually eat relatively little, so it is also a relatively big challenge for us. Then when we eat some of these big pot dishes, we usually have a very deep memory of such a taste, and then when we go home and eat the dishes made in our own small pot, we will feel that the big pot dishes we have eaten are particularly delicious. At this time, it is also due to the fact that there are some people, who have some psychology of pursuing preciousness.

They feel that they don't usually eat something like this, so they are very impressed by some of these dishes. And for us, we usually put some relatively large peppercorns and other seasonings when we are doing lawsuits, and for those seasonings, we usually don't put them when we stir-fry vegetables at home, which is also one of the reasons why the effect of the big pot of vegetable skin is too delicious.

First of all, the pot on the rural firewood stove is large and deep, and most of them are cast with pig iron, and the space under the stove is relatively large, which allows the fire to fill most of the entire bottom of the pot, and the whole pot body is heated more evenly. When the oil is put to cook the vegetables, the dishes do not need to be over-fried, they are half-cooked, which retains the original flavor of the dishes, retains the original aroma of the dishes, and swirls in the pot.

Because the taste of the dishes made in this way is more integrated, more delicious, special flavor, and special taste.

The taste of the stew in the Northeast is more delicious, and the stew is a big pot dish, which tastes particularly authentic and tasteful.

The recipes of the big pot dishes include three fresh (stir-fried potatoes and tomatoes and stir-fried green peppers), scrambled eggs with tomatoes, roasted winter melon with sea rice, mushroom rape, braised tofu and so on.

Ingredients: 200 grams of cabbage leaves, 50 grams of tofu, 1 tomato, 1 shiitake mushroom, 70 grams of pork, 50 grams of garlic, 20 grams of vermicelli.

Excipients: 5 grams of ginger, 5 ml of cooking oil, 2 star anise, 3 grams of rock sugar, 1 dried chili pepper, 2 grams of salt.

1. Cut 200g of cabbage leaves, cut 50g of tofu into cubes, slice 1 tomato, and cross 1 shiitake mushroom.

2. Slice 70g of pork and cut 50g of garlic.

4. Pour in cabbage leaves, 200ml of water, 1 dried chili, tofu, potato chips, 20g of vermicelli, shiitake mushrooms, and bring to a boil over high heat.

5. Add 2g of salt, garlic and tomatoes, bring to a boil over high heat and simmer over medium-low heat for 20 minutes.

6. Put it out of the pot and put it on the plate, and the big pot dish can be made.

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.