Cooking skills in canteen

Cooking in the canteen, also called cauldron dishes, can be cooked in many ways, but frying is the most used one. Here is a brief introduction to the cooking methods and precautions of cauldron dishes:

1. Stir-fried meat dishes in a cauldron: Sichuan-style pork, salt-fried meat, onion-fried mutton, etc. When frying these dishes, the main ingredients should be mixed with refined oil in advance to prevent the raw materials from sticking to each other after cooking, and the auxiliary materials should be raw materials with low water content and high oil absorption, such as green peppers and garlic seedlings.

2. Stir-fry vegetarian dishes in a large pot: stir-fry green leafy vegetables with high water content, such as spinach, spinach and leeks. When frying these dishes, the firepower should be large, the oil temperature should be high, and the raw materials should be turned quickly after entering the pot to make them evenly heated and mature quickly.