What vegetarian dishes can be stewed?

Braised dishes can not only be meat dishes, but also vegetarian dishes, and the taste of braised vegetarian dishes is also very delicious and pleasant. Many vegetarian dishes are very suitable for braising. Common braised vegetarian ingredients in daily life include soy products, such as braised dried tofu, braised bean curd, and braised vegetables; in addition, kelp, eggs, shiitake mushrooms, potatoes, lotus roots, bamboo shoots, peanuts, etc. can also be used to make braised vegetarian dishes. You can try making halogen dishes at home, they taste really good.

1. Vegetarian stew in one pot

Ingredients: 6 pieces of dried tofu, 150 grams of fried tofu, 150 grams of peanuts, 1 handful of star anise, 4 bay leaves, 1 handful of fennel, 1 handful of cloves (optional), 3 spoons of light soy sauce, 1 spoon of dark soy sauce, and 1 spoon of sugar.

step:

1.Cut the dried tofu into small pieces.

2. Add water to the pot, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, and 1 spoon of rock sugar and mix into juice. After boiling, add the spices (preferably wrapped in gauze).

3. Prepare fried tofu (purchased from supermarket), raw peanuts, and dried tofu.

4. Prepare star anise, bay leaves, fennel, and cloves (optional).

5. Add peanuts, fried tofu, and dried tofu, cover with lid, and simmer over low heat until the soup is mostly dried up (about 1 hour).

6. Turn off the heat and let cool with lid on. (Leave some soup, don’t boil it dry).

Dried tofu is fried in oil and does not break easily. But oil is simpler and healthier.

2. Braised Lotus Root and Fried Tofu

Ingredients: 5 lotus roots, fried tofu, cinnamon, bay leaves, salt, soy sauce, cooking wine, and mushrooms.

step:

1. Wash and peel the lotus root, put water, soy sauce, salt, cooking wine, cinnamon and bay leaves in a pot, and after the marinade boils, add the lotus root and fried tofu and cook over medium heat for 20 minutes.

2. Add the pre-soaked shiitake mushrooms and cook over medium heat until the flavors are absorbed.

3. Take out the marinated vegetables and let them cool slightly.

4. Slice and serve, or pour some sauce on top.

3. Vegetarian stew

Ingredients: 100 grams of winter bamboo shoots, 75 grams of bean curd sheets, 50 grams of dried tofu, 50 grams of water gluten, 25 grams of shiitake mushrooms, 50 grams of fungus, 10 grams of star anise, 30 grams of ginger, 40 grams of green onions, 30 grams of garlic, 50 grams of soy sauce, 20 grams of cooking wine, 25 grams of white sugar, and 2 grams of salt. step:

1. Soak the shiitake mushrooms in boiling water, take them out, rub them with a small amount of salt, wash them clean, cut them into wide strips, and reserve the original soup for later use. Cut winter bamboo shoots, bean curd sticks, shiitake mushrooms, water gluten and dried white bean curd into strips and blanch them in boiling water.

   2. Blanch the fungus in boiling water, remove and drain, put a pot on the fire, heat peanut oil, add star anise, scallion, ginger and garlic slices and stir-fry until fragrant. Add cooking wine, soy sauce, shiitake mushroom soup, salt, sugar and water and bring to a boil.

   3. Skim off the foam, remove the seasoning, put in the peanuts, bean curd sticks, winter bamboo shoots, oyster mushrooms, dried white dried tofu, and water gluten and simmer thoroughly, then add the jade bamboo shoots and shiitake mushrooms and simmer for a while, use high heat to reduce the sauce, add MSG, black fungus, and sesame oil, then let it cool and serve.