Monday: Sweet and sour tenderloin, diced pork with Kung Pao, braised pork, fried squid flower, fragrant spinach meat, potato stew, roasted ribs with wax gourd, diced chicken with green pepper, stewed tofu with Chinese cabbage, diced spiced radish, Chinese cabbage with pepper oil, fried squid, fried fish steak and fried mutton kebabs.
Tuesday: sliced meat, fried meat, three fresh bean curd, fresh cucumber seafood, spicy sausage, roasted rabbit with carrot, ribs and potatoes, luffa chicken, pork balls, potato stew, fried lean meat with watermelon, fried meat with cucumber, fried lean meat with bean sprouts, fried flower rolls, fried chicken heart and fried meatballs.
Wednesday: Fish fillets with pepper, fried lean meat with cauliflower, stewed meat with bean curd brain, boiled rabbit meat, fried mutton with onion, roasted radish, stewed vermicelli with cabbage, fried pork liver, fried pork heart, diced lettuce, glazed beans, fried eggplant and fried vegetarian chicken.
Thursday: Fried shredded pork, spiced pork slices, liver tip, stewed shrimp with vegetable head, stewed chicken with mushrooms, scrambled eggs with tomatoes, fried tofu with shrimp skin, fried squid with melon strips, fried squid strips with celery, sliced radish with shrimp skin, candied apples, bean curd with soy sauce and fried sausages.
Friday: roast rabbit leg, stewed mutton with Chinese cabbage, braised grouper, fried jellyfish with Chinese cabbage, kung pao chicken, mushroom rape, white gourd in oyster sauce, mackerel with garlic, fried pork chops, fried mushrooms, fried melons and fried bean paste.
Stir-fried cauldron dishes:
1. Stir-fry the meat in a large wok. Stir-fry a large pot with starch and fishy smell. When frying this dish, the main ingredients (meat or poultry) should be refined in advance and mixed with oil to prevent the raw materials from sticking to each other after entering the pot. Accessories (vegetables and fruits) should be raw materials with low water content and high oil absorption, such as pepper, garlic, onion, lotus root and dried bean curd. The amount of cooking oil used for cooking is also slightly larger.
2. Stir-fry the meat in a large iron pan. The iron pan is not only thick in size, but also thick in water and starch, such as small fresh meat with bamboo shoots, stir-fried meat with green peppers, kung pao chicken, diced pork with Kung Pao, etc. When frying this dish, the main ingredients (meat or poultry) should be thicker and drier. It is best to put the main ingredients in the pot first and then fry them with the auxiliary materials to make this dish. If the main ingredients are large, you can cook them in the pot several times.
3. Stir-fry leeks in a large iron pan, and stir-fry green leafy vegetables and fruits with high water content, such as broccoli, kale, amaranth, fresh fish heart and green bamboo shoots. When frying this dish, the fire should be strong and the water temperature should be high; After the raw materials are put into the pot, they should roll quickly to make them uniform and rise quickly when exposed to heat; The raw materials should be fried in the pot until they are broken, so as to prevent the raw materials from adding salt and spitting water prematurely, and then turn "boiling" into "boiling".
4. Stir-fry other vegetables and fruits with low water content, such as nest bamboo shoots, wax gourd, potatoes, green beans and garlic seedlings. When frying this dish, we should first have different basic solutions according to the characteristics of raw materials. For example, after potatoes (slices) are washed with cassava starch, they should be soaked in boiling water first, and then processed in a pot; Green beans should be blanched in boiling water until they are cut off, and then processed in a pot; Bamboo shoots (sliced or sliced), wax gourd (sliced) and garlic seedlings (sliced) should all be dipped in juice with a small amount of salt, and then some water can be squeezed out to cook.