Cafeteria Recipes Complete List of Common Cafeteria Cauldron Recipes

Not only is it cheap and tasty, but it's also not easy to break, and it's good to keep! Brush hot pot, stir fry, all delicious.

Required ingredients:

Main ingredients: cabbage stalks 300g

Accessories: 3 red pepper, 3 garlic cloves, salt, oil, chicken powder, vinegar

Method: cabbage stalks cut strips, chili garlic cloves chopped. The pot is hot and poured into the appropriate amount of oil, continue to burn until boiling hot, pour into the chili and garlic burst incense. Quickly pour in the cabbage stalks. Stir fry for a few moments, put in the appropriate amount of salt and chicken powder and stir fry evenly. Pour in the appropriate amount of vinegar. Quickly stir-fry well can be removed from the pot.

2, dachshund fried enoki mushrooms

Rose dachshund, also known as soy sauce, is one of the local flavor of Yunnan food, it is selected from the Yunnan specialty of tender dachshund, with Chen sauce, salt, rose sugar and other ingredients with the traditional pickling method of the Yunnan ethnic minorities processed from the unique flavor, color and luster.

Ingredients needed:

Main ingredients: 200g of enoki mushrooms, 50g of cabbage

Accessories: cooking oil, salt, 1 green pepper, 1 red pepper, garlic

Directions: enoki mushrooms, remove the roots and put them in the water to wash. The large head of cabbage and green and red pepper washed and cut into strips, garlic chopped spare. The first thing you need to do is to get your hands dirty. Add Chinese cabbage and stir-fry. Add in the enoki mushrooms and stir-fry until raw.

3, cabbage fried bacon

After dry frying, the fat meat of the oil fried, the entrance of the flavor is really hooked na. With the cabbage together, a light and a strong, the flavor is just right.

Ingredients:

Main ingredients: cabbage 300g, bacon 150g

Accessories: canola oil moderate, fish sauce moderate

Directions: soak the cabbage in water for 30 minutes, choose to wash clean, drain, shredded. Heat a frying pan. Add cleaned bacon. Fry until golden brown on both sides. Cut into strips with kitchen scissors. Pour a good amount of canola oil into the pan. Add the shredded cabbage and sauté for 2 minutes. Pour in a good amount of fish sauce and stir-fry well. Return the bacon to the pan. Stir-fry for a while, then you can start the pot.

4, cauldron dishes

Cauldron dishes are very traditional Yu dishes.

Ingredients:

Main ingredients: 400g cooked pork

Accessories: oil, salt, cabbage, tofu, kelp, vermicelli, soy sauce, cooking wine, green onions, five-spice powder

Method: Prepare the ingredients. Pork is boiled, vermicelli should be soaked first. Pork cut thick slices. Heat the oil in the pot and pop the scallions. Stir fry the meat slices. Add light soy sauce. Add wine. Stir fry for color. Add tofu. Add stock. Add seaweed. Add vermicelli. Put five-spice powder. Add salt. Cover and cook for twenty minutes. Then add chopped cabbage and mix well. Cover and continue to cook for five minutes.

5, large intestine casserole

Pork sausage is an ingredient that many people love to eat.

Ingredients needed:

Main ingredients: 300g of pork sausage, 50g of cabbage, 1 carrot, 5 portobello mushrooms, 50g of vermicelli

Supplementary ingredients: onion and ginger, salt, 30ml of cooking wine, 3g of pepper, 20ml of soy sauce, chicken broth, garlic cloves, cilantro

Practice: soak the vermicelli in advance and prepare the other ingredients. The other ingredients are. The cabbage, carrots, portobello mushrooms clean and cut up and spare. Add water to the pot, cooking wine to boil. Turn into the cut section of the clean pork sausage blanched. Put the blanched pork sausage into a casserole dish and add water. Add wine. Add pepper and simmer. Wok frying pan pour oil to heat incense onion and ginger.

Pour in the cabbage, carrots, mushrooms and stir fry. Stir-fry until the ingredients become soft and turn off the heat. Pour the ingredients into the sausage casserole. Add soy sauce. Add salt. Cook for 10 minutes, then add the vermicelli. When the vermicelli becomes transparent, add a little chicken essence, sprinkle with garlic cloves and cilantro and turn off the heat.