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Preparation method of vegetable stewed meat

1. Ingredients: light soy sauce half bowl (eating bowl), cooking wine 2 tablespoons, salt 2 tablespoons, granulated sugar 20 grams, oil consumption 1 spoon, 13 fragrances 1 package, 3 dried chili peppers, 1 spring onion, 3 ginger slices, 5 cloves of garlic, 10 eggs, 2 lotus root slices, 1 potato, 350 grams of edamame beans.

2. Potatoes and lotus root slices. Overheated water. It will take about 3 minutes, pick up and drain. Add a little oil, then pepper, sliced ginger, garlic, stir-fry to taste. Over low heat, then star anise, cinnamon, fragrant leaves, add light soy sauce, soy sauce, sugar, dried chili, bean paste, stir well, add lotus root slices and potatoes. Then add a bowl of water so as not to drown the food. Keep stir-frying in high heat, wait until the color is almost done, and cover the pot over low heat for a few minutes.

3. Prepare ingredients: choose fresh vegetables such as white radish, carrot, lotus root, dried bean curd, fungus, shiitake mushrooms, etc. Wash these ingredients and cut them into the right size and shape as needed. For some vegetables with higher hardness, such as white radish and lotus root, James water can remove the astringent taste, and it also helps the ingredients to better absorb the taste of brine. Brine modulation: brine is the soul of vegetarian brine, good brine can make the food more flavor.

4. Halogen vegetables (1) wash and scrape lotus root, put water, soy sauce, salt, cooking wine and cinnamon leaves in the nest and boil in lotus root and oil tofu for 20 minutes after the brine juice boils. (2) add the pre-soaked mushrooms and cook them over medium heat until they taste. (3) carry out the flavored halogen vegetables and let them cool slightly. Slice on a plate, or serve with sauce.

5. Get the necessary seasoning ready. (2) scratch the chicken wings and legs slightly and cut off the nails for the chicken feet. (3) put the cold water into the pot, add a few slices of ginger and the right amount of cooking wine, bring to a boil over high heat and skim off the foam. Get it out. (4) boil the eggs, peel them and set aside. (5) add all the dry seasonings to the rice cooker, put the blanched chicken legs, wings and feet, and then spread your favorite vegetables.

6. Prepare to make delicious stewed vegetables, including carrots, garlic moss, fresh lotus root and celery, as well as a bag of pickled peppers on the market. In order to make brine, star anise, pepper, grass and fruit, fragrant leaves, salt and sliced ginger need to be prepared. First, pour the right amount of water into the pan, add star anise, pepper, grass and fruit, fragrant leaves and sliced ginger, bring to a boil and turn to medium heat for 5 minutes.

Brine formula of stewed vegetables

The required materials include green onions, ginger, pepper, cinnamon, star anise, pepper, etc., as well as the right amount of water, soy sauce, salt, rock sugar. According to individual taste, the proportion of soy sauce, salt and rock sugar can be adjusted appropriately. First of all, wash vegetables such as onions, green peppers and carrots and cut them into pieces of suitable size. Then, cut the green onions and slice the ginger and set aside. Then, put the green onions, ginger and other seasonings into the pan and stir-fry over medium and medium heat.

Spices: 100 grams of cardamom, 60 grams of star anise, 60 grams of kaempferia, 50 grams of cardamom, 50 grams of grass fruit (breaking seeds), 40 grams of dried pepper, 30 grams of pepper, 30 grams of incense, 30 grams of cinnamon, 30 grams of cumin, 20 grams of Amomum, licorice, cardamom, 10 grams of cloves and weeds. Vegetable ingredients: 1 kg of ginger (loose), 1 kg of green onion (loose), 500 g of garlic.

Sichuan flavor stewed spice 1 pack, ginger 100g, green onion 150g, Shaojiu 100g, refined salt amount, cooked vegetable oil 20g, rock sugar 250g, clear water 5000 grams. The above ingredients are the amount of primary brine, which can be increased or decreased according to the quantity of brine products. Brine production 1), smash the rock sugar, put 100 grams of vegetable oil and rock sugar on the frying pan, stir-fry until melted silver-red, mixed with 250 grams of water to make sugar color.

The spice formulations for making authentic Sichuan flavor brine include: 100 grams of cardamom, 60 grams each of star anise and kaempferia, 50 grams each of Piper longum and grass fruit (breaking seeds), 40 grams of dried pepper, 30 grams of pepper, 30 grams of cinnamon, 30 grams of cumin, 20 grams each of Amomum, licorice and cardamom, and 10 grams of cloves and weeds. Vegetables need to prepare 1 kg of ginger (loose) and 1 kg of green onion (loose), as well as 500 grams of garlic.

The delicious brine in the brine shop is mainly due to the preparation of brine juice. adding the right amount of brine juice to the brine can improve the taste of brine. The following editor will share the brine formula of 20 kinds of sauce. Fish sauce: ingredients: 5 grams of minced ginger, 5 grams of white onion, 5 grams of minced red pepper, 5 grams of mashed garlic, 2 grams of refined salt, 2 grams of sugar, 3 grams of vinegar, 5 grams of light soy sauce, 3 grams of monosodium glutamate, 10 grams of red oil, 5 grams of sesame oil.

How do you make halogen food spicy?

Spicy sauce: Sichuan Dahongpao pepper 30 grams, bullet pepper 150 grams. Seasoning: 1000 grams of vegetable oil, 200g of Pixian bean paste, 150g of salt, 50g of soy sauce, 50g of granulated sugar, 50g of chicken essence, 30g of monosodium glutamate, 50g of spring onions, 20g of ginger slices. Vegetarian brine production method: 12 jin of stock, if there is no water can be used instead. Chop Pixian bean paste with a knife, cut green onions and slice ginger.

The method material of spicy halogen dish: bean skin 200g agaric 50g tofu skin 50g green pepper 1 red pepper 1 onion ginger appropriate amount of cooking wine light soy sauce appropriate amount of old pumping appropriate amount of salt appropriate amount of sugar appropriate amount of chicken essence appropriate amount of water steps: bean skin, fungus, tofu skin cut into small pieces or strips, green pepper and red pepper cut into small pieces, chopped spring onion and ginger

The first step is to prepare a sufficient amount of lotus root in advance. (it is best to choose a more smooth and sturdy one, which tastes more waxy when cooked.) remove the outer skin of the lotus root, clean it up, and remove the knots on both sides. In addition, prepare a simple halogen bag in advance: spring onions, sliced ginger, garlic, dried chili, star anise, sesame pepper, incense leaves, cinnamon.

Out of the pot: pick up the stewed halogen vegetables and sprinkle with chopped chives or chopped peanuts to decorate. Warm Tip: the choice of vegetarian dishes can be changed according to personal preferences, you can add other ingredients according to your own taste, such as vegetable balls, fungus and so on. Halogen dishes can adjust the salinity and spiciness of the gravy according to your own taste. If you like the spicy taste, you can add the right amount of chili oil or pepper powder to the gravy to increase the taste.

How do halogen dishes taste delicious and save old soup?

To make delicious halogen dishes, you first need to prepare a series of seasonings. In a pot, add five rock sugar, four dried chili peppers, two ginger, four green onions, three fragrant leaves and a piece of cinnamon, then add enough water to bring to a boil. Next, add two tablespoons of light soy sauce, one spoonful of soy sauce, one tablespoon of vinegar, one spoonful of oyster sauce and one spoonful of sesame oil. To increase the aroma, add a small piece of pork belly and cook for about 15 minutes.

The ratio of spices to soup may not be well mastered. This is very critical. If there is something wrong with your recipe for brine spices, it is impossible for you to do too much to make your stewed dishes taste better. Personally, it is recommended to choose a good recipe, which is the first step in making good stewed vegetables. The salinity is not under control.

After using the gravy, you can filter out the impurities and pour it into a glass bottle and put it in the refrigerator or refrigerated storage. When you use it, boil it again, add the right amount of new spices and seasonings, and become a secret old soup several times; it is best to choose iron pot and casserole for gravy pot.

Sure. The vegetarian dishes in Zhou's Black Duck are cooked with Zhou's Black Duck soup at different times according to different ingredients and then stirred with black duck oil! As long as the old soup is good lotus root slices, kelp buckle, Flammulina velutipes, quail eggs, apricot abalone mushrooms, potato chips. Broccoli. That's not a big deal.

Even if the overall amount of brine is sufficient, it is necessary to skim out a part and add clear water. if you think it is a pity that this part of the water is thrown away, it can be used as halogen dishes. When the halogen is finished, the spice bag must be fished out together, must not be put in the halogen soup, cool and sealed in the refrigerator. [focus on the selection of raw materials] the most important thing is to use fresh ingredients, and the stewed meat is already half successful. Then choose ingredients that have no congestion and no miscellaneous hair.

Because the spices we use are actually called spices, which means edible Chinese herbal medicine. Many edible Chinese herbal medicines have a bitter taste, and if you don't dilute the soup with clean water, it will be counterproductive when its concentration reaches a certain critical value. With regard to salty taste, you should not have a good proportion. If we make brine to make the taste as consistent as possible, there is a proportion of all the ingredients.