Spicy ingredients: Sichuan Dahongpao pepper 30g, bullet pepper 150g.
(Note: If you don't eat spicy food, remove pepper and pepper. )
Seasoning: vegetable oil 1000g, Pixian bean paste 200g, salt 150g, soy sauce 50g, sugar 50g, chicken essence 50g, monosodium glutamate 30g, onion 50g and ginger 20g.
Preparation method of vegetable brine:
1, broth 12 Jin, if not, you can use clean water instead.
2. Pixian bean paste is chopped with a knife, chopped with green onions and sliced with ginger.
3. Soak the spices in warm water for 20 minutes, remove and drain.
4. Wash the wok, add 1 000g g vegetable oil into the wok, add ginger, onion and spices when it is 40% hot, stir-fry until Pixian bean paste is fragrant, stir-fry until Pixian bean paste is light yellow, add the prepared broth or clear water, boil over high fire, and cook over medium fire for one hour to obtain plain brine.
The marinating method of vegetarian dishes:
Vegetarian dishes: dried bean curd, yuba, bean curd, lotus root slices, potato chips, kelp knots, quail eggs, eggs, etc.
1, vegetarian dishes shall be placed neatly, cleaned and sliced.
2. In the boiling state of brine, firstly, bean products should be pickled, secondly, vegetables with more starch should be pickled, and finally, kelp knots should be pickled; Ask for the same stew, don't put it all in at once, it will become a hodgepodge.
3. List of common stewed dishes
Marinate dried beancurd (bamboo stick with holes) for about 3 minutes.
Yuba (soaked in water) can be cooked.
Soak the tofu for about 2 minutes.
Slice the lotus root for about 2-3 minutes.
Potato chips take about 30 seconds.
Sea knots can be cooked.