Variety of braised vegetables:

1. Braised lotus root

Wash the lotus root, cut off both ends, and cut into sections about 15CM long. Then pour hot water into the pot, bring to a boil over high heat, add the lotus root segments, cover, and cook until it boils again, then lower the heat and cook for another 15-20 minutes. After cooking, take out the lotus root segments, let cool, then slice into slices after cooling. Finally, mix the chili seeds, vinegar and brine into a sauce, pour it on the lotus root slices, and mix well.

2. Braised Qianzhang

Cut the prepared Qianzhang into strips and put them into the brine with added seasonings according to usage. Stew in the pressure cooker for 10 minutes. Then when you want to eat, take it out and serve on a plate.

3. Braised peanuts

Wash the peanuts, drain the water, pinch open a small opening, pour into the brine and soak (the peanuts should be submerged in the brine) for 2-3 days. Then take out the peanuts, pour them into the pot, and add an appropriate amount of brine. First bring to a boil over high heat, then simmer over low heat for 30 minutes, remove and drain, and serve.

Precautions for halogen dishes

1. The choice of brine for halogen dishes

There is no need to start a new pot of brine for halogen dishes. The best way is Divide a portion of the brine from the braised pork and use it specifically for braised dishes, so that the stewed dishes will have a strong flavor. If you make a separate pot of brine, only braised vegetables, never braised meat, the vegetarian dishes will be braised in this way. You can only taste the flavor of seasoning and spices, without any richness at all.

2. Replenish the water in the later stage of the stewed vegetable brine

The brine must be brined every time, and the brine will be reduced. We will replenish the ingredients in the later stage, directly add half of the water and half of the braised meat. This will have the best effect in the end.