How many ways to make braised vegetables?

Braised vegetables raw materials: 200 grams of lean pork, 100 grams of pork sandwich meat, 100 grams of pork, 300 grams of potatoes, 250 grams of tofu, 500 grams of eggplants, 200 grams of seaweed, 2 large green peppers, 6 small green peppers, 100 grams of vermicelli, 150 grams of egg wash, 80 grams of wet starch, ginger rice, garlic rice, green onion, pepper, dashi, salt, pepper, soy sauce, MSG, vinegar, coriander, fresh soup in moderation. , pepper, soy sauce, monosodium glutamate, balsamic vinegar, cilantro, fresh soup, 1000 grams of refined oil (about 100 grams).

Braised vegetables practice: 1. thinly sliced lean pork, add an appropriate amount of refined salt, monosodium glutamate, soy sauce, 25 grams of egg and 10 grams of wet starch mix well battered, into the warm oil pan, smooth cooked and then fished out of the oil; 2. pig sandwich meat into a puree, add refined salt, monosodium glutamate, ginger rice, garlic rice, soy sauce, 20 grams of egg and 20 grams of starch and then stirred into the filling, and then kneaded into a ball into a hot oil pan and deep-fried until it is golden brown and cooked when Fish out; 3. pork cut chopstick strips, add refined salt, monosodium glutamate, ginger rice, egg liquid and wet starch grasp, one by one into the hot frying pan deep-fried until golden brown and cooked, fish out and drain the oil, that is, into the "crispy meat"; 4. potatoes, eggplant were peeled, cut hobnail block, into the hot frying pan deep-fried through the color, tofu cut 1 cm thick slices into the hot frying pan, fried until golden brown when Fry until golden yellow, fish out, with a flat knife from the middle of the slice, and then cut into small pieces with a sloping knife; 5. hairy seaweed washed, cut into small pieces, blanched into a pot of boiling water and then fished out, large peppers to remove the tips, seeds, cut small pieces, small peppers to remove the tips and cut a small section of the vermicelli soaked in boiled water and drained, rinsed and cut sections of coriander; 6. frying pan on the fire, into the right amount of refined oil is hot, into the peppercorns, dashi fry incense and then fished out, into the ginger rice, garlic rice, Onion stir fry, and then under the kelp stir fry a few times, and then add the meat, tofu, potatoes, eggplant and vermicelli stir fry for a few moments, add refined salt, pepper, soy sauce, mixed into the soup, stew for about 5 minutes, and then into the meatballs, crispy meat, large green pepper, small green pepper, continue to stew for 3 minutes to taste, mixing vinegar, monosodium glutamate, dripping into the oil, sprinkle into the cilantro knots, pots loaded into soup bowls, Shanxi braised vegetables that is into the.

Characteristics of the dish: beautiful color, rich in content, soup fresh flavor, young and old.

Cooking tips: 1. seaweed has a strange flavor, must be blanched before cooking. 2. Stewing should not be big fire, so as not to burn the soup dry and raw materials are not flavored. 3. Meatballs, crispy meat should be placed after, otherwise the taste is not good. 4. balsamic vinegar, pepper, coriander in this dish can not be less, otherwise it is difficult to reflect the flavor characteristics of Jin cuisine. 5. Add soup is generally just submerged ingredients to the degree.

Practice

Braised vegetables raw materials: mutton (used here is the leg of mutton), beans, potatoes, potato vermicelli, carrots, thirteen spices, dark soy sauce, salt, chicken essence.

Braised vegetables practice: 1. lamb cut small pieces (small point good cooked), potatoes, carrots cut into pieces, bean curd cut section. 2. Add water to the pot, boil over high heat, put mutton with thirteen spices, and then open and change to a small fire; 3. When the mutton has rotted, add salt and cook to taste, pour the vegetables; 4. Stew for a while and then add vermicelli, seasoning and mixing can be done, Inner Mongolia braised vegetables will become.

Vegetarian braised vegetables

Braised vegetables raw materials: cabbage, seaweed, vermicelli, tofu, roasted potatoes, roasted meat, green onions, ginger, garlic, spices, peppercorns, salt, chicken broth, sesame oil, and most importantly, stewed meat soup.

Braised vegetables practice: 1. kelp soaked in warm water and cut into shredded, tofu, potatoes, roasted meat cut into cubes, cabbage cut into small can be, onion, ginger and garlic cut into diced, with gauze wrapped in some pepper spices and other seasonings, with a small rope tied, standby; 2. seasoning packet on the bottom of the pot, and then sequentially put vermicelli, seaweed, followed by tofu, roasted meat, potatoes, and cabbage to put on the top, put the vegetables and then add water, the green onion, ginger and garlic into the pot; 3. put the pot on fire, then put the pot into a pot of water, and then add water, the onion, ginger, and garlic. 3. put the pot on the fire to heat up, the dish is hot and add stew, and the right amount of salt; 4. stew for half an hour, turn off the fire, and then put some chicken essence and sesame oil, stir, vegetarian chowder is ready.

Delicious braised vegetables

Braised vegetables raw materials: pancake (preferably a little fat, vegetables to absorb the flavor of the oil will be more fragrant), red and white carrots, a piece of old tofu, bean curd, potatoes, salt, lotus white slices, ginger, garlic, dried red pepper, orange peel, aniseed, garlic cloves, soybean paste, sugar, pepper powder, soy sauce, cooking wine, chicken powder.

Braised vegetables practice: 1. red and white carrots cut, potato hobnail cut and a small amount of salt and mix it, the purpose is to taste, and will not be cooked; 2. pork washed, sliced, and put directly into the pot and stir-fried, without oil, until the fat in the oil all stirred out; 3. to be stirred after drying, add the chopped ginger and garlic, as well as two or three star anise, dry red chili peppers, pepper, salt, and the right amount of Bean paste, and then add a small amount of sugar to enhance the texture of the meat; 4. After stir-frying, pour in the appropriate amount of soy sauce, cooking wine, put a few pieces of white radish used to enhance the flavor, into the appropriate amount of chicken powder, so that you can make a variety of vegetables to give full play to the freshness of the vegetables, add the appropriate amount of boiling water, and then put the first bean curd, and then the tofu cutter, hand-breaking into the size of the tofu block to put up, do not have to cut the knife for the reason of the break out of a more Easy to taste, the flavor of the tofu will be better; 5. a little boil a few minutes after the remaining radish and potato pieces on it, simmering, pay attention not to burn the pot dry, about fifteen minutes or so; 6. to potatoes and radishes and other simmering cooked, will be torn apart by hand, evenly put on it, and finally sprinkled with garlic; 7. about three or four minutes later, the lotus white is also simmering cooked, if the water is added appropriately, the pot is Just cook dry, and will not stick to the pot, so need to pay attention to is: small fire, a small amount of water can be added many times; 8. with a spatula will be turned in the pot of vegetables, due to the right amount of soy sauce, tofu potatoes color are very appetizing, lotus white absorbed a lot of oil, the taste is very fresh, delicious chowder on the ready.