How about boiling a cauldron? Does it taste good？

Cauldron is an important part of mass catering. At present, the level of chefs in cauldrons is still uneven. It is difficult for many chefs to master the cooking skills of cauldrons, and the quality of products is not high, which leads to prejudice against cauldrons in the market and thinks that the taste of cauldrons is not on the table.

China has a group of excellent cauldron chefs. Because they work in government canteens or hotels, they can't make their mark in social catering, which makes people not know enough about high-end cauldron dishes. In fact, the cauldron has the advantages of large cooking capacity, high speed, good palatability and low price, which meets the requirements of modern nutrition and hygiene. Its technology has gradually advanced to scientific, systematic and standardized aspects, which not only provides the most suitable catering varieties for government canteens, in-house restaurants and emerging fast food companies, but also is well received by the public.

The cooking method of large pot dishes is basically the same as that of small pot dishes, but the processing method is completely different from that of small pot dishes due to the difference in production quantity. What is the relationship between cauldron and small pot? For example, a driver who can drive a big truck can certainly drive a car, but a person who can drive a car may not be able to drive a big car well. Here, I will give an overview from three aspects: the purchase of cauldron dishes, food safety and cooking technology of cauldron dishes.

Cauldron purchase goods

Cauldron dishes basically serve the public diners. Because of the large amount of cauldron dishes, the consumption target is relatively fixed and the per capita consumption is not high, how to reduce the cost of ingredients in procurement is particularly critical.

Cauldron dishes can't catch the season

You can't choose seasonal dishes for cauldron dishes. For example, in early spring, we can't choose carrots that have just come into the market, and the price is too high. As a popular dish, we must first control the cost. Choose popular ingredients for cauldron dishes, and don't choose dishes that have just been listed.

Use less leafy vegetables and the yield is low.

Leaf vegetables must be used sparingly because they cannot be counted after heating. For example, after blanching and frying, 100 kg leafy vegetables may end up with at most 40 kg left, which is too low to increase the cost and should not be used. We can choose more raw materials such as root vegetables, stem vegetables, cauliflower and fruit vegetables, such as potatoes, wax gourd, broccoli and eggplant, which have higher yield, and high yield means lower cost.

Choose meat with a little fat.

Braised pork is not commonly used in cauldron dishes, which has high cost and is not easy to cross-taste. We often choose No.4 meat, that is, the meat at the tip of the pig's ass, which is tender and slightly fat, low in cost and delicious in cooking.

Turn scraps into treasure and reduce costs.

We often make full use of coriander roots, Chinese cabbage roots, celery leaves, bean curd residue and other wastes. We use celery leaves to make boiled fish, coriander roots and Chinese cabbage roots to make pickles or appetizers, and we can also make buns and pies, which are all very good.

Safety of cauldron dishes

Because there are many people eating in the cauldron, if there is something wrong with food safety, it is not people who fall, but people. No one can bear this serious consequence. Therefore, it is an important measure to check the raw materials in the cauldron to prevent the food from being stored overnight.

The food inspection department is essential.

The canteen or restaurant where cauldron dishes are cooked must have a special food inspection department and special health inspection personnel and equipment, and all kinds of ingredients must be tested with bacteria detection paper and instruments.

If the test paper is abnormal, it means that the ingredients contain a lot of pesticides or bacteria that exceed the standard. Such ingredients must not flow into the kitchen without treatment, otherwise it will cause mass food poisoning.

You can also use the ozone washer to sterilize vegetables. This disinfection equipment has a strong effect on removing bacteria, pesticides and heavy metals from fruits and vegetables.

Vegetables are eaten, fried, eaten and cut.

Vegetables must be eaten and fried now. Nitrite is easily formed in vegetables stored overnight, which is one of the important substances causing food poisoning. Don't cut the vegetable raw materials used the next day, otherwise the cut vegetables will easily be mixed with flying insects or cockroaches, and the vegetables will easily dehydrate and deteriorate.

Preserve meat dishes with meat after cleaning.

First, wash the succulent dishes with warm water, wash the sauce and oil, then wash them with cold water, cool them, dry them in the air, keep them in the fresh-keeping refrigerator, heat them in the pot the next day and taste them again.

Break the rice and keep it.

After a night, rice is most likely to cause food poisoning, mostly because rice has not been dried overnight, and the part containing heat in rice is easy to breed bacteria and cause food poisoning.

Before the rice is put into the refrigerator, it should be fully dispersed, so that the heat in the middle of the rice can be fully distributed. Then, cover it with plastic wrap and store it in the refrigerator. It can be used normally the next day.

After stirring, the minced meat is cooled and stored in the refrigerator.

Due to the heat generated by friction, the temperature of minced meat twisted by meat grinder will be relatively high. Be sure to wait until the minced meat is completely cooled before putting it in a food bag and storing it in the refrigerator. This is because the meat stuffing is easy to cover your heart, the heat inside the meat stuffing can't be emitted, and the meat stuffing will deteriorate inside.

Avoid toxic ingredients such as lentils and kidney beans.

Try not to use lentils, kidney beans and day lilies. If these vegetables are completely fried, the color is not good. If they want to look good, the vegetables can't be completely fried, so it is very contradictory and it is easy to cause food safety accidents, so this ingredient should be avoided as much as possible.

The efficacy of cauldron dishes

The weight of a large pot of vegetables should reach 100 kilograms. How can I fry 100 kilograms of vegetables delicious and beautiful? There is a lot of knowledge in it, and the chef of small pot dishes should really study and master it.

Cauldron dishes emphasize combined cooking methods, and only one cooking method can be carried out in one process.

Diced cucumber will not turn yellow when sprinkled on vegetables at last.

Kung pao chicken is a dish often used in cauldron banquets. If the auxiliary cucumber is fried with chicken and potatoes in the order of small pot dishes, some cucumbers buried in the bottom of the pot will turn yellow due to long-term heating (because the big pot dishes cannot be turned over), and water will come out, with poor taste, taste and color.

After the improvement, we fried the chicken, potatoes and peanuts in the dish in advance, put them in a big plate, fry the cucumber in another pot until it is green, add salt and monosodium glutamate to adjust the bottom taste, and spread the cucumber on the fried kung pao chicken to eat.

Although it is the last cucumber, it doesn't affect eating at all. Two minutes before the meal, please ask the waiter to mix the dishes with a spoon in advance so that all the ingredients can be mixed evenly. In this way, what is presented to the guests is a delicious kung pao chicken, which seems to be fried in a pot.

Similarly, if vegetables such as small rapeseed are fried in a large pot, the vegetables will turn yellow. We have to use a small amount of treatment methods many times. Originally, 100 kg of vegetables should be added, and 30 kg of vegetables can be added for frying, so that the vegetables will not turn yellow.

A juice, a seasoning.

In the cooking process of cauldron dishes, it is necessary to use disposable seasoning, because there are many ingredients in the pot and the seasoning is added in batches, so it is not easy to disperse the seasoning evenly, resulting in uneven taste of the dishes. Therefore, cauldron dishes must be seasoned with compound juice, and it is a one-time seasoning. It is necessary to season with liquid sauce. Only when these three conditions are met can 100 kilograms of raw materials be fully tasted.

Both the pot and the ingredients should be preheated, and the taste of the pot is fragrant.

There are many ingredients in the cauldron, and relatively speaking, the firepower will be slightly weaker. How to stir-fry the pot steam and fragrant dishes with relatively weak firepower? There are two methods: one is to preheat the pot; The second is to preheat the ingredients. By inputting heat into the pot or dish in advance and frying the hot pot and dish with low fire, you can also fry the pot gas.

Preheating the pot means that the pot is heated in advance and even turns red. At this time, the ingredients will be heated to a very high temperature, thus generating pot gas.

Preheating food means frying or baking food until it is half cooked, and then taking it out immediately. Putting the food with higher temperature into the hot pot shortens the heating time, makes the temperature in the pot rise rapidly, produces pot gas and cooks aroma.

You can't do all the work by yourself, you need three people to work together.

For a fried meat dish like kung pao chicken, the main ingredient is less than the ingredients, and 80kg of diced chicken, 30kg of diced cucumber120kg of diced potato120kg and 30kg of peanuts are used. If kung pao chicken is fried in a small pot, it is usually cooked in one pot, and Sichuan food is often cooked in oil.

But it's not good to fry in a big pot. One pot on the left lubricates chicken, the other pot on the right fries potatoes, and the main pot in the middle fries the bottom material. When frying the bottom material, the left and right pots put all the materials into the main pot at the same time, and the main pot began to officially fry kung pao chicken. At this time, the left and right pots will enter the next process, one fried cucumber and the other fried peanut. When the raw materials of the main pot are almost tasty, sprinkle peanuts, take out the pot, spread cucumbers and mix well, and you can set up a stall.

The boiling water in the cauldron becomes dry and fragrant.

Take the shredded potato with vinegar that we usually use. It is impossible to blanch all the shredded potatoes in a large pot, because it tastes bad, is easy to oxidize and discolor, and wastes a lot of water.

We turn the water into a dry stir-fry and then heat it in a large pot. We put a little salad oil in it, put the shredded potatoes in it and stir-fry them quickly until they are medium-cooked, and then stir-fry the small ingredients in another pot. We put the fried shredded potatoes into a pot with small ingredients, and stir-fry the hot ingredients in the hot pot, so that they will be cooked quickly, and the shredded potatoes will not stick to the pot, which will make the product taste and use.

For example, stir-fry bean sprouts, one pot is used to dry stir-fry bean sprouts, and the other pot is used to stir-fry peppers, onions and ginger. After the beany smell of bean sprouts is removed, it is transferred to another pot and fried. It tastes crisp and comfortable. Bean sprouts can't be blanched. After blanching, the texture becomes soft and tastes bad.

Half meat and half vegetarian dishes, meat should be processed in advance.

When frying semi-vegetarian dishes, the meat must be cooked in advance and put aside. When the vegetables are fried to 70%, the meat is fried, both of which are just cooked. If you stir-fry in the order of small pots, put the meat first and then stir-fry, and the dish will soon come out into a stew.

When cooking, scoop out the soup.

When cooking in a large pot, remove the excess soup from the pot before collecting the juice, and leave some soup for collecting the juice. This part of soup is also a treasure. You can use these original soups to marinate meat or soak vermicelli to taste, and the effect is very good.

Ingredients: onion, ginger, garlic, dried pepper, star anise, lard, pork belly, Chinese cabbage, tofu and vermicelli.

I'm glad to answer your question. When I mention cauldron dishes, the first thing I think of is the taste of my mother. I was born in August1year, and what I remember most is the cauldron dishes. When I was a child, materials were scarce, especially in winter. Except for staple food, pickles were basically on the table. If there is a big pot, it will really be the New Year!

Cauldron dishes have no strict requirements on ingredients, which can be eaten basically, and the odor is not very serious, so they can be used as raw materials for cauldron dishes. Put some pork belly when you can, and sometimes vegetarian dishes will do. As long as the order and heat of the ingredients are well grasped, you can basically stew delicious cauldron dishes.

For me, pot rice is not only a taste, but also a feeling, a nostalgia for childhood. I think there should be many people like me. ...

Finally, I want to say that as long as you put your heart into it, you can make delicious and unforgettable cauldron dishes!

It's my pleasure to answer your question. I come from Shijiazhuang, Hebei Province, where cauldron dishes are one of the most common dishes. In rural areas, weddings, funerals and wedding cauldrons are essential. No matter whether the banquet is rich or not, as long as each guest can be served a bowl of hot and fragrant boiled vegetables (cauldron dishes), the guests will certainly praise the host for the good quality of the banquet.

Personally, I think the cauldron is a very delicious dish, which is easy to make and balanced in nutrition. I often struggle about what to cook at home, and most things that stop this struggle are cauldrons.

Now let me introduce my cauldron cooking method to you.

Composition:

Ingredients: pork belly, Chinese cabbage, potatoes, vermicelli, kelp, meatballs and tofu.

Seasoning: cooking oil, pepper, star anise, onion, ginger and garlic, soy sauce, soy sauce, cooking wine and dried Chili segments.

Preparatory work:

Wash the pork belly and cut it into large pieces for later use;

Wash the cabbage and cut into pieces. Leaves can be cut bigger. Leaves and stems should be separated;

Peel potatoes and cut into pieces. Cut potatoes should be soaked in clear water;

Soak vermicelli in hot water until soft, and wash kelp silk for later use;

Slice onion and ginger, peel garlic and put it into a whole petal for later use.

Cooking method:

Heat oil in the pot, add a little salt, add pork belly and stir-fry until oil comes out.

Add pepper, star anise, onion, ginger, garlic and dried pepper and stir-fry until fragrant.

Cover and cook with light soy sauce, dark soy sauce and cooking wine 10 10 seconds.

Add cabbage stalks and stir well, then add cabbage leaves. (You can stir-fry the stalks of Chinese cabbage, and then add the leaves of Chinese cabbage. )

Cover the pot and stew for three minutes. This is to observe how much water cabbage produces. If not, add water.

Spread kelp shreds, potatoes and vermicelli evenly on the top of the cabbage, cover it directly and stew for 15 minutes. Don't stir fry.

Finally, add meatballs and bean bubbles and stew for about five minutes.

Fill a bowl of cauldron, sprinkle with coriander and serve with two steamed buns. This taste is absolutely delicious!

Cooking cauldron dishes is especially good, especially delicious, and especially delicious. Many people choose to eat cauldron dishes, but it has a premise, that is, it depends on where you are and what is the diet structure of people in your place? Will they like this cauldron? If they don't like Thai food, don't do it early. I come from Henan, and then we all like to eat cauldron dishes, so this cauldron dish is very popular in our place, and we eat it delicious. So cauldron is very popular in our place, but it doesn't mean that it is still very popular in your place. So can we make cauldron? It is absolutely possible to cook cauldron dishes in our place, but is it ok in your place? I don't know, the cauldron is really a good thing, but it may not be suitable for everyone or everywhere. Different people have different tastes, different tastes, so let's look at places and judge people!

Cauldron is a very distinctive dessert. Because in our childhood memory, in the 1970s and 1980s, it was true that a family lived in a small room for generations. Northeasters would stew a pot of vegetables in winter. Then the whole family will eat it with relish, so up to now, cuisines similar to cauldron dishes have also appeared, which really won the love of those nostalgic people.

I still remember the cauldron dishes I ate. At that time, the leftovers of rural weddings were packed according to classification. Then we will build a big iron pot, and then fry garlic before frying cabbage. Give him some dishes, such as meat, and cook with a big pot of firewood. The food was really delicious, and I still remember it vividly.

Hello! Cauldron dishes are local dishes in every place, and the practices are roughly the same, but the styles of each dish are slightly different. It is essential for our hometown to handle affairs, and the method is simple and nutritious. Let me share with you my practice of cooking northwest cauldron dishes.

Cauldron cooking:

1. Prepare Chinese cabbage, auricularia auricula, kelp, tofu, onion, garlic, star anise, pepper and kelp, soak in hot water for 3 minutes, shred kelp, wash Chinese cabbage and shred tofu, and cut into small squares.

2. Take the pot and pour the right amount of oil. When the oil is hot, add seasonings such as onion, ginger, garlic, pepper and dragon. Put Chinese cabbage, kelp and auricularia auricula into the pot at one time, stir-fry evenly, release soy sauce, salt and vinegar, then add some water, continue to stir-fry for about 5 minutes, and turn off the heat when the water is almost dry.

3, add sesame oil, coriander, chopped green onion, vinegar, chicken essence, vinegar does not like to eat, this is a nutritious and delicious cauldron.

Note: those who like to eat potatoes can be cut into small pieces and put into the pot; In addition, kelp must be soaked in advance, and it is best to run around 10. I hope my answer can help you.

How to cook cauldron dishes: Cooking cauldron dishes requires some experience and skills, and it is not a day or two to fry a pot of dishes well.

First of all, if you know how to calculate the composition of vegetables, it will be difficult to keep them if you buy too much or cut too much. Although there is a refrigerator, some vegetables can't be kept in the refrigerator.

Second, cooking should be able to turn over the pot. The quality of cooking depends on whether your pan is turned well. It is impossible to make a comeback in a day or two.

Third, you should grasp the characteristics of each dish. Some vegetables eat more salt, while others eat less salt. If you can't grasp this, your fried dishes are either salty or weak.

Fourth, be sure to handle well and put as many ingredients as you want. People say that the fried food is delicious, just look at the color.

As long as you can fry cauldron dishes.

Hello, I am very interested in your question, because my first self-media video is cauldron.

First of all, answer your question. Personally, I think cauldron dishes are delicious, especially the cauldron dishes for weddings and funerals in my hometown. The whole village will go there. There are two kinds of meat. Eating is feeling, and it is lively.

Northerners usually eat cauldron dishes at weddings, funerals and weddings. Steamed bread stew. Perfect match Most of them still use Chinese cabbage, which is an essential pork. Mainly bean sprouts, tofu and vermicelli. There are many other places, such as fungus, mushrooms and so on. Also called braised vegetables.

When the big iron pot in my hometown is cooked, pork is cooked first, and various materials such as cabbage and tofu are added. Adjust the flavor and stew for another half an hour. The smell in the yard. One bowl at a time. Two more steamed buns. Is the best. After staying in the city for a long time, I feel homesick, so I can cook my own cauldron. Edible, less lively. However, this is also a dish to your taste. It's nostalgia

Well, personally, I think cauldron dishes are very delicious. Balance of influence. Not bad, you can try it. It is worth recommending.