Menu of staff canteen in winter

In schools, institutions, construction sites and other crowded places, in order to ensure the supply of catering, many canteens will choose to make cauldrons. Cauldron dishes can cook many people at a time, and can effectively meet the catering problems of a large number of people in a short time. But some dishes are suitable for making cauldrons, and some dishes are not delicious when making cauldrons. Today, we will introduce you to a cookbook of cauldron dishes. I hope you like it.

The practice of traditional cauldron dishes

1 .5 cm pork belly 1.5 cm diced, put cold water in the pot, blanch, rinse off the floating powder on the surface with warm water, control the moisture, add 1 tablespoon salt, and marinate with soy sauce for 15 minutes.

2. Soak the mushrooms in advance and wash them twice, then squeeze out the water and cut everything in half with a knife.

3. Soak the Chinese cabbage in salt water for 15 minutes, and then tear it into small pieces by hand (tear the Chinese cabbage layer by layer, and tear the pieces smaller).

4. After peeling the potato, cut the hob block and wash off the starch on the surface with water.

5. Cut the sweet potato vermicelli into appropriate lengths and soak it in warm water.

6. Wash the tomatoes and cut them into pieces. Wash coriander and cut into small pieces. Add the right amount of vinegar and a small amount of sesame oil and mix well.

7. Add proper amount of peanut oil to the wok, add star anise and rock sugar and stir-fry to get a sugar color.

8. When dark brown foam appears in the wok, add the marinated pork belly and stir-fry over medium heat until the diced meat changes color.

9. Add potatoes and mushrooms and stir fry for 2 minutes.

10. Add the torn Chinese cabbage, add appropriate amount of salt, and stir-fry over high fire until the cabbage becomes soft.

1 1. Add chopped tomatoes and stir well.

12. Add appropriate amount of boiling water and soaked sweet potato vermicelli, cover the pot and boil, then turn to low heat and stew until the vermicelli is soft and hard.

13. Stewed vermicelli is similar to meatballs. Continue to simmer until the meatballs are hot (at this time, you can taste salty soup and add salt appropriately).

14. Mix the coriander before serving.

Cooking tips

1, the seasoning of this dish is mainly divided into two steps: pickled pork belly and fried cabbage. Picking pork belly must be in place, otherwise the salty taste of pork belly will be easily absorbed by the later stewed cabbage and mushrooms. When frying cabbage, put salt, one is to make the cabbage soften quickly, and the other is to season the steamer dish for the second time. Generally, experienced people can well control the salty taste of the whole pot of vegetables by putting salt twice. If you are not sure, stir-fry the cabbage.

2. The materials in the cauldron can be adjusted according to your own preferences, such as kelp, fried tofu, ribs and so on. But pork belly and vermicelli are essential.