The most practical recipe and menu for large pot dishes.

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.

Summary. Ingredients required

Chinese cabbage, pork belly, vermicelli, green onions, ginger, dried chilies.

Ingredients: light soy sauce, salt, fresh soy sauce, oyster sauce, ingredients, sesame oil, bean paste.

Specific Practices] 1We need to process the cabbage first, cut the cabbage into uniform size, then peel and chop the potatoes into large pieces, slice the ginger, cut the green onion into sections, soak the vermicelli in water in advance, and then process the pork belly, cut it into slightly thicker slices, and set it aside for later use;

2.Start to heat the oil, until the oil is warm, we add the ingredients, ginger slices and green onions, and fry them over low heat to bring out the fragrance;

3.Add the chopped pork belly, stir-fry quickly, fry the fat out, wait until the surface of the meat is slightly white, add light soy sauce until it is broken;

4. At this time, you can add Chinese cabbage, and then start stir-frying, we should pay attention to the process of stir-frying, because the cabbage has a lot of moisture, so you can add some light soy sauce and fry until even;

5.When the cabbage is fried and soft, we can add the soaked vermicelli and stir-fry for a while;

6.Add some water and a little bean paste, wait until the heat boils to low heat, cover the pot and simmer for half an hour;

7.Collect the juice over high heat, and when you see that the soup is obviously thick, you can add some salt, plus some oyster sauce

A home-cooked recipe for a large pot dish.

The variety of ingredients used in the cauldron dish is very rich, all of which are common in our lives, such as Chinese cabbage, vermicelli, sea vegetables, tofu, bean sprouts, and pork belly, remember that there must be pork belly, a cauldron dish without pork belly is not perfect, and today I bring you such a family version of the cauldron dish.

Ingredients: Chinese cabbage, pork belly, vermicelli, green onions, ginger, dried chili peppers [Ingredients] light soy sauce, salt, fresh soy sauce, oyster sauce, ingredients, sesame oil, bean paste [specific method] 1We need to process the cabbage first, cut the cabbage into uniform size, then peel and chop the potatoes into large pieces, slice the ginger, cut the green onion into sections, soak the vermicelli in water in advance, and then process the pork belly, cut it into slightly thicker slices, and set it aside for later use; 2.Start to heat the oil, until the oil is warm, we add the ingredients, ginger slices and green onions, and fry them over low heat to bring out the fragrance; 3.

Add the chopped pork belly, stir-fry quickly, fry the fat out, wait until the surface of the meat is slightly white, add light soy sauce until it is broken; 4. At this time, you can add Chinese cabbage, and then start stir-frying, we should pay attention to the process of stir-frying, because the cabbage has a lot of moisture, so you can add some light soy sauce and fry until even; 5.When the cabbage is fried and soft, we can add the soaked vermicelli and stir-fry for a while; 6.Add some water and a little bean paste, wait until the heat boils to low heat, cover the pot and simmer for half an hour; 7.

Collect the juice over high heat, and when you see that the soup is obviously thick, you can add some salt, plus some oyster sauce

Sesame oil, stir-fry for about 2 minutes and then eat

Hello, ingredients for the big pot dish: a small piece of pork, dried radish slices, cabbage, bean sprouts, vermicelli, frozen tofu (you can also add other side dishes if you want).

Seasoning: green onion, ginger, millet pepper, Sichuan pepper, star anise.

Steps: 1. The secret is to make this big pot of cabbage and bean sprouts before cooking, so that the raw flavor in the dish is removed, and it can be removed after stir-frying for a while.

2. Heat the pot, add more oil, and add peppercorns and star anise to fry until fragrant.

3. Hengmu trembled and put the kernel-resistant meat slices, stir-fried the fat and oil, put in the green onion and millet spicy, then add the dried radish shreds, frozen tofu and stir-fry, add salt, dark soy sauce, light soy sauce, oyster sauce and chicken essence to taste, add vermicelli, add the water that has not been cooked, boil over high heat and simmer for 15 minutes.

4. Finally, put the stir-fried vegetables into the pot, simmer for another five minutes, add coriander and sesame oil, and remove from the pot.

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.

The preparation of the cauldron dish is as follows:Ingredients and tools: appropriate amount of flour belt, 1 baby cabbage, 3 green vegetables, appropriate amount of bean sprouts, half a piece of tofu, half a sheet, ginger, oil, Pixian bean paste, salt, chicken essence, water.

1. Soak the flour belt overnight in advance, put the soaked flour strip in a bowl for later use when making a large pot of Liangqiao dishes, cut the tofu skin into diamonds, cut the baby cabbage into sections, cut the tofu into pieces, mince the ginger, and put it on a plate for later use.

<>3. Add water to the pot, put the powder in the pot, boil over high heat, and boil for another 20 minutes after the water boils.

4. Put baby cabbage, green vegetables, bean sprouts, tofu, and tofu skin into the pot and cook for five minutes, add salt and chicken essence to taste, and then you can get out of the pot.

5. Put it in a bowl and you can eat it.

Authentic recipe for a large pot dish:

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.

1. Wash the pork and plum meat and cut it into small strips, cut the green onion into sections and slice the ginger.

2. Put the pork in cold water, add green onions, ginger and cooking wine to boil for 5 minutes, remove and control the moisture.

3. 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.

4. Pour the fried pork into the high-pressure rice cooker to heat water, sugar, salt, peppercorns, spices, bay leaves, and Weida Meipin 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.

5. Peel the potatoes and cut them into thick slices, cut the tofu into square pieces, wash the vermicelli and cut it into palm-length segments, tear the oyster mushrooms into large pieces, and cut the Chinese cabbage into wide strips.

6. Add all the vegetables to the stewed meat, and finally add the vermicelli. Bring to a boil over high heat and turn to medium heat until the ingredients are ripe, and they are delicious with rice, steamed buns, and baked cakes.