What are some delicious big pot dishes that can be made?

Big pot dishes, also known as boiled vegetables, as the name suggests, are dishes made in large pots, generally iron pots with relatively large diameters.

Method 1. The method of cooking in a large pot is very simple, put several home-cooked vegetables into a large pot together or boil or stew, and it is ready when it reaches a certain temperature"Big pot dishes all over the country pot dishes"。In the stew, all kinds of dishes are stained with each other and borrow flavors, miscellaneous but not messy, many but not trivial.

Of course, not everything can be put in, and naturally not everyone likes to eat it.

The ingredients of the big pot dish are nothing more than cabbage, tofu, vermicelli, etc., of course, large slices of meat or large pork ribs, in addition to chicken, duck, goose, fish, and sometimes red spicy seeds or hot pot bases. The fragrant cauldron of stewed cabbage is too much to stand up, tofu is stewed so that it can't stand up to the waist, the vermicelli is too hot to stand, and the meat and pork ribs are even more fluffy.

Practice 2. Preparation of ingredients.

Ingredients: 1500 grams of Chinese cabbage cuts, 250 grams of Hebei cooked meat slices, 250 grams of fried meatballs, 150 grams of fried tofu pieces, 150 grams of kelp shreds, 150 grams of wide vermicelli. Rare mushrooms from 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.

Steps: 1.Place 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. Fry the tofu cubes and simmer over high heat for 5 minutes, on low heat for 15 minutes.

Online to help you find this latest practice:

How to make a delicious big pot dish: 1 big pot of ingredients: winter melon 1 kg pork belly 250 grams of vermicelli 1 handful of kelp 50 grams of Sichuan pepper 10 star anise 1 coriander 100g chopped green onion 50g meatballs 200g bean sprouts 100g big pot dish Steps Save the recipe to your mobile phone Step 1space Winter melon cut into thick slices, cut the tofu into large pieces, and cut the vermicelli into 20 cm Step 2space Put oil in the pot, heat it to eighty percent hot, put in the peppercorns, turn off the heat, after the oil temperature drops, **put in the pork belly and stir-fry, change color and put in the noodle sauceAfter stir-frying the fragrance, pour in a little boiling water, simmer over medium heat for 10 minutes, add salt, stir-fry for a while, pour into a bowl for later use, this step forgot to record step 3space Add water to the pot, after boiling, put in star anise, ginger slices, vermicelli and winter melonStep 4space Take another pot and heat the oil, put in the cut tofu and fry until golden brown, add a little noodle sauce and fry the fragrance Step 5space Coriander cut into sections, add salt, vinegar, soy sauce, sesame oil and stir well, marinate for a whileStep 5space After the 6space tofu is fried, pour it into the pot, add the shredded kelp and the meat that has just been stewed, and simmer over low heat for 20 minutesStep 7space After the vermicelli is simmered soft, wash the bean sprouts, put them in the pot, boil, turn off the heatStep 8spaceAdd coriander, chopped green onions, and meatballs, stir well and serve.

The big pot dish made in this way is delicious, so get ready to use your teeth!

My favorite pot dish is a smorgasbord, which is very simple to make, that is, pour the leftover meat dishes from the previous day into the pot, and then add some fresh vegetables to a pot of stew.

What are some delicious big pot dishes that can be made? This should be a rotten stew in the Northeast. It is to put pork, vermicelli, sauerkraut, and other ingredients that you are willing to eat together, put in peppercorns, ingredients, light soy sauce, appropriate amount of salt, cook for about half an hour, and you can eat.

If you want to eat a delicious big pot dish, it's actually very simple, such as Chinese cabbage stewed tofu, chicken stewed vermicelli, pork stewed vermicelli, and stewed pork ribs.

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.

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.