Early cauldron cuisine is one of the most popular dishes in northern China, which is loved by many friends because of its diverse ingredients, rich nutrition and rich soup. Nowadays, people's living standards have improved, and the big fish and meat on the table almost never stop, and the resulting health problems have attracted more and more attention. So many female friends turn to vegetarianism. Because of the simple and convenient production, large pots of vegetarian dishes also bear the brunt of the common people's table.

First, what is a vegetarian cauldron?

The main ingredients of cauldron dishes are Chinese cabbage, wide vermicelli, pork, kelp and tofu, which are salty and fragrant, rich in nutrition and rich in soup. The cauldron of vegetarian dishes is vegetarian, which is more popular with people who need to control their weight.

Second, the practice of cauldron vegetarian dishes

(1) method 1

food

The main ingredients are potatoes, wax gourd, beans, Chinese cabbage, tofu, tomatoes, vermicelli, eggplant, salt, monosodium glutamate, bean paste, edible oil and sesame oil.

working methods

1. Cut potatoes, wash cabbage, cut eggplant, cut beans, cut wax gourd, cut tofu, cut tomatoes and wash vermicelli for later use.

2. Add water to boil after the sauce is fragrant.

3. Put the above materials into the pressure cooker in turn, pour the boiled soy sauce pot water into the pressure cooker and get angry.

4, twenty minutes later, the pot! Pour sesame oil on it and you can eat it!

(2) Exercise 2

material

Stinky tofu 1, Chinese cabbage100g, auricularia auricula 20g, three mushrooms, straw mushroom 20g, lily 20g, tofu 50g, gluten 20g, fragrant soup base 600㏄, salt 1/2 teaspoons, and chicken powder/kloc-.

The practice of vegetable pot

1, cut stinky tofu into four equal parts; Soak Auricularia auricula in cold water to soft slices; Wash and drain the mushrooms; Wash and drain Chinese cabbage; Wash straw mushrooms; Wash the lily and soak it in cold water.

2. Blanch the Chinese cabbage in boiling water with the method of 1 until cooked, pick it up and pour it in cold boiling water for later use.

3. Add the auricularia auricula slices, mushrooms, straw mushrooms and lilies made by 1, blanch until cooked, take out and shower with cold boiled water for later use.

4. Blanch the gluten and tofu in boiling water until cooked, then take them out and shower them with cold boiling water for later use.

5. Finally, after scalding the stinky tofu with 1, take it out for later use.

6. Take a pot, put the fragrant soup base into the pot, add all the above materials and seasonings, and mix and cook until boiling.