What are the classic recipes of cafeteria cauldron dishes?

1. Three fresh.

Di San Xian is a very distinctive traditional home cooking of the Han nationality in Northeast China.

The combination of three seasonal ingredients: eggplant, potatoes and green peppers, is not only due to the strong flavor and natural green ingredients, but also to the nutrition of a variety of ingredients, so that the three flavors of very common vegetables can be made into a delicious dish.

2. Scrambled eggs with tomatoes.

Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, are a common popular dish in many people's homes. The cooking method is simple and easy to learn, and the nutrition is reasonable. The color is bright, the taste is pleasant, refreshing, appetizing, and deeply loved by the public. It is rich in nutritional value and has nutrients.

complementary features as well as anti-aging effects for bodybuilding.

3. Roasted winter melon with sea rice.

Roasted winter melon with sea rice is a delicacy made with sea rice and winter melon as the main ingredients. Braised taste, fragrance category: home cooking, enteritis.

Conditioning, heatstroke conditioning, main ingredients: 250 grams of winter melon, ingredients: 50 grams of dried shrimp, seasoning: 40 grams of vegetable oil, 3 grams of salt, monosodium glutamate.

2 grams, cooking wine.

5 grams, starch (peas) 15 grams.

4. Shiitake mushroom rape.

Shiitake mushroom rape is a traditional famous dish of the Han nationality in Jiangsu and belongs to the Huaiyang cuisine.

Shiitake mushroom rape is a home-cooked dish with shiitake mushrooms and rape as the main ingredients, with full color, flavor, rich nutritional value, and easy to use. Method 1: Main ingredient for making ingredients: fresh shiitake mushrooms.

5. Braised tofu.

Braised tofu is a classic specialty dish, and tofu is a traditional and popular soybean food in China, which is recorded in some ancient books. As a food and medicine food, tofu has many functions such as invigorating qi and replenishing deficiency, and modern nutrition proves that tofu is an alkaline food.

It is helpful for improving physical fitness.

The classic recipes of the cafeteria are scrambled eggs with tomatoes, mushroom rape, braised tofu, braised hairtail, braised pork ribs, etc. The preparation of scrambled eggs with tomatoes is as follows:

Ingredients: 2 tomatoes, 3 eggs.

Excipients: 1 teaspoon chicken essence, a pinch of chopped chives, 1 2 teaspoons salt, 2 teaspoons sugar, appropriate amount of oil.

1. Wash the tomatoes and remove the stems, cut them into small pieces for later use.

2. When the oil in the pot is heated until it is 70% hot, pour the egg mixture into the pan, quickly whip and fry the scrambled eggs into fluffy in the pan and put them out.

3. Reheat the oil in the pot until it is 50% hot, and first add the chopped green onion to stir-fry until fragrant.

4. Pour in the tomato pieces, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, and stir well.

5. Finally, put in the scrambled eggs, stir-fry well and serve.

6. Remove from the pot and put on a plate, and the scrambled eggs with tomatoes can be made.

1. Casserole.

Most canteens always have a window to sell casserole dishes, casserole meatballs, casserole fat beef, and casserole vegetables are steaming hot in winter, and they have become people's favorite canteen dishes in this winter. The ingredients inside the casserole dish are very rich. Simmer slowly in a casserole to bring the flavors together.

It is a popular cafeteria dish.

2. Dumplings. The dumplings in the cafeteria can taste the taste of a two-point family. Sauerkraut dumplings, pork and cabbage dumplings, and leek egg dumplings have become dishes that comfort people's homesickness. Dumplings are always snatched up in the cafeteria.

Dip in a little vinegar. Being able to cook and eat enough is a representative of good quality and low price.

3. Fried rice. Fried rice is very popular. The ingredients are abundant, such as vegetables, sausages, and eggs, and they look colorful and easy to arouse the appetite. There are also many forms of fried rice, ranging from very simple egg fried rice to Yangzhou fried rice with abundant ingredients.

In the cafeteria this place. A bowl of fried rice can solve one meal. Loved by the public.

4. Crockpot soup.

The soup is delicious, and drinking the soup can maintain health. Crockpot soup has always been a favorite dish in the cafeteria. Generally, the crockpot soup is authentic from Jiangxi.

Old hens, pork ribs, yams and other ingredients are slowly simmered in a clay pot for a day, and the flavor in the soup is very strong. Suitable for people who eat light.

5. Rice noodles and rice noodles.

Rice noodles and rice noodles of all kinds have become the favorites of gentle southern students. This is also a welcome dish in the canteen that is famous on the list of "nostalgia". Beef rice noodles from Hunan in the south, dry fishing noodles from Guangxi, Laoyou noodles, snail noodles, etc., and cross-bridge rice noodles from Yunnan are all the same.

These delicacies satisfy people's aspirations for their hometown.

Now we eat these stewed sauerkraut, scrambled eggs with tomatoes, fried mushrooms, celery and potato strips, fried bean sprouts, and stewed tofu with cabbage.

Di San Xian (fried potatoes, fried eggplant, fried green peppers).

Scrambled eggs with tomatoes.

Roasted winter melon with sea rice.

Shiitake mushroom rape. Braised tofu.

Lamb wrapped in green onions.

Braised hairtail. Braised pork ribs.

Muxi pork (cucumber scrambled pork slices and scrambled eggs).

Braised eggplant. Grilled eggplant with slices of meat.

Stir-fried cucumber with sliced meat.

Winter melon ball soup.

Dry-fried small yellow croaker.

Dry-fried hairtail. Fried tenderloin with croquette (stir-fried shredded pork with coriander).

Sliced pork and cabbage meatballs.

Stir-fried vermicelli with spinach.

Pork and cabbage stewed vermicelli.

Vegetarian sautéed carrot slices.

Stir-fried pork liver with cucumber.

Hot waist flowers. Spicy tofu.

Cabbage and tofu soup.

Stir-fried cabbage with fungus.

Stir-fried fungus with sliced meat.

Stir-fried oyster mushrooms with sliced meat.

Stir-fried green bamboo shoots with sliced meat.

Vegetarian fried bean sprouts (vegetarian stir-fried meat, mung bean sprouts, soybean sprouts are acceptable) egg fried cauliflower.

Eggs scrambled with cucumbers.

Scrambled peppers with eggs.

Scrambled mushrooms with eggs.

Scrambled spinach with eggs.

Eggs scrambled with leeks.

Eggs and scrambled green shoots.

Sautéed chicken fillet with cucumber.

Stir-fried chicken fillet with fungus.

Stir-fried chicken with diced cucumber (stir-fried chicken with diced cucumber followed by sweet noodle sauce).

Vegetarian fried beans. Stir-fried beans with garlic foam.

Braised pork with braised beans.

Fried lentils with sliced meat.

Braised pork stewed with kelp.

Cold dishes in the summer:

Mix cucumber with spinach vermicelli.

Sugar tomatoes.

Stir in shredded potatoes. Cold beans.

Mix with shredded kelp.

Mapo tofu, hot and sour shredded potatoes, sauerkraut fish, kelp, yam fungus, eggplant with meat foam, potato chips, corn ribs, scrambled eggs with tomatoes, fried tofu with soy sauce, stir-fried meat with chili, stir-fried sausage with celery, plum cabbage button pork, glutinous rice chicken, duck with sauce, fried duck neck with chili, stir-fried spinach, leek eggs, steamed eggs.

The canteen big pot recipes with better typesetting and balanced nutritional configuration.

I still get tired of eating less dishes for a month.

Tiger skin meat four happy meatballs.

Braised duck legs. Chilled tomato eggs.

Big meat braised pork.

Braised tofu dried shutter wrap.

Braised vermicelli with boiled pork.

Potatoes curry. Stir-fry vegetarian vegetables and shredded potatoes.

Braised radish. Braised winter melon.

Mustard edamame. All kinds of grilled tofu.

Stir-fried meat with cucumbers. Pumpkins of all kinds. Potato.

Fried hairtail with leek sprouts.

The recipe has been going on for a long time and would like to update it.

Hello, what dishes are varied, big pot dishes.

Stir-fried chicken gizzard with capers, soybean sprouts and spinach vegetable soup, Italian vegetable soup, spinach noodles, rice cooker stewed vegetables, casserole cabbage, rice and green vegetable porridge, spicy fat beef, cabbage tofu meat, radish fine powder meat, Northeast vegetable stew, boiling water cabbage and big steamed buns.

The cauldron dish is a traditional dish with both color and flavor, and is one of the common dishes in northern China, which is more popular in northern China. The ingredients are diverse, nutritious, and the soup is rich. The origin of the name of this dish is, firstly, that it has the flavor of many kinds of dishes, and secondly, it means that in the early years, everyone ate and worked together, so it was called a big pot dish.

The big pot dish is a home-cooked dish, and it should be eaten in a home-cooked way. Without a cauldron, it can't be called a "cauldron dish", although it is still those things, although it is still done that way, but it can only be changed to be called "stewed dish", compared to "cauldron dish", it is no longer the original appearance. On many occasions that pay attention to appearance and demeanor, when the body shape and taste are required, the method of eating a gentleman's food like a gentleman not only lacks charm, but also lacks confidence.