Dinner in pots

1. Stage

The base of the pot can be any available meat, fish, minced meat, broth, fruit, semi-finished product (for example, dumplings), sausage, around which the other ingredients will line up. The meat can be put raw or roasted over high heat until crispy. Choose pork, cut it into pieces about 1 cm, put it on the bottom of the pot.

2. Stage

Onions, carrots, potatoes are cut into small slices (onions and carrots about 0.5 cm, potatoes - 1 cm). Vegetables can be fried or put raw.

3. Stage

You can fill the pots in layers (meat on the bottom, a pinch of salt, onions, carrots, potatoes, a pinch of salt) or a mixture (in a separate bowl mix and salt all the vegetable ingredients). We always put the meat on the bottom, as it needs more time to cook. I prefer to pour in layers and stir the contents before using.

4. Stage

Add liquid - water or broth 100-120 ml, sprinkle with herbs. In a pot of vegetables and meat without pre-frying, so add mayonnaise

5. Stage

Cover the baking tray with parchment, so that any excess liquid does not have to be washed away later. Close the pots. What to do if the lid is broken or lost? 1 way: cut a length of 30 cm of foil, fold in half and crimp the pot. Method 2: Grease the edge of the pot with sunflower oil and cover with 0.5 cm thick dough. The dough can be any, which is available, or you can prepare yourself: mix flour 1 cup, water 1/3 cup, soda 0.5 tsp. - with such components of the dough after baking will be like crackers, if you like softer, you can add and egg, and yeast, and kefir, and margarine - but more complicated recipes dough justified when you do lids on 3-6 pots, not on one.

6. Stage

Place in the oven for 1 hour at 180 degrees. You can eat from the pot, and transfer to a plate. Good luck with your experiments!