How to make Dongpo Pork (Vegetarian)
Step 1
Preparation work: Wash the winter melon, peel it, remove the seeds and make grooves (the size of the groove is about (In: Width 1.5cm, height about 2.5cm) Soak Hericium in cold water, squeeze and rinse with running water, remove the stems and tear into shreds; Soak soy protein slices in cold water until there is still a little hard core, take out and squeeze out the water portions and shredded into shreds by hand; cut the king oyster mushroom into pieces, drain the water from the old tofu and crush it with your hands for later use;
Step 2
Add more oil to the pot (than usual) (more stir-fry), add the king oyster mushrooms and stir-fry out the water, add the ginger and sauté until fragrant, add the hericium and stir-fry until fragrant, add light soy sauce, protein shreds, fresh vegetables, and a little salt to taste, stir-fry evenly. Add thirteen spices and continue to stir-fry until evenly poured out. Add the old tofu and mix evenly, then add a little corn starch and continue to stir-fry evenly;
Step 3
The grooved winter melon Apply a layer of cornstarch evenly in the groove to prevent the winter melon from watering out. Fill the filling in step 2 into the groove, press it flat and compact, then sprinkle a little cornstarch on the surface to set the shape, put it into a large plate and evenly spread a little dark soy sauce Apply to the surface and sides of the winter melon;
Step 4
Put the winter melon in step 3 face down into oil with an oil temperature of 100-120 degrees and fry until it is set and colored, take it out and put it aside Put it into a plate;
Step 5
Adjust the sauce: Add water to the pot, add star anise, bay leaves, ginger slices, vegetarian oyster sauce, light soy sauce, and dried chili peppers, bring to a boil and cook for a while Add a little sugar, vegetable freshness, dark soy sauce, and thirteen spices and pour the juice over the fried winter melon. Steam it in a pressure cooker for 20 minutes or in a steamer for 40 minutes;
Step 6
Take out the steamed winter melon, put it face up into a suitable container, add a little starch and oil to thicken the soup in the plate during steaming, and pour it over the winter melon.
Step 1
Preparation work: Wash, peel and seed the winter melon and make grooves (the dimensions of the groove are about: 1.5cm wide and 2.5cm high) Soak Hericium erinaceus in cold water Squeeze and rinse with running water, remove the stems and tear into shreds; Soak the soy protein slices in cold water until they are still a little hard, squeeze out the water, and tear them into shreds by hand; Cut the king oyster mushrooms into dices and slice them into pieces. Drain the water from the tofu and crush it with your hands for later use;
Step 2
Add oil to the pot (more oil than usual for cooking), add the king oyster mushrooms and stir-fry out the water. Add ginger and sauté until fragrant, add hericium and stir-fry until fragrant, add light soy sauce, protein shreds, fresh vegetables, and a little salt to taste, stir-fry evenly, add thirteen spices and continue to stir-fry evenly, add in old tofu and mix After uniformity, add a little cornstarch and continue to mix evenly;
Step 3
Evenly apply a layer of cornstarch in the slotted winter melon to prevent the winter melon from watering out. Fill the filling in step 2 into the groove, press it flat and compact, then sprinkle a little cornstarch on the surface to set it, put it in a large plate and spread a little dark soy sauce evenly on the surface and sides of the winter melon;
Step 4
Put the winter melon face down in step 3 in oil with a temperature of 100-120 degrees and fry until it takes shape and color, take it out and put it on a plate;
Step 5
Sauce: Add water to the pot, add star anise, bay leaves, ginger slices, vegetarian oyster sauce, light soy sauce, and dried chili peppers. Bring to a boil and cook for a while. Add a little sugar, fresh vegetables, dark soy sauce, and thirteen spices to adjust. Pour the juice over the fried winter melon and steam it in a pressure cooker for 20 minutes or in a steamer for 40 minutes;
Step 6
Take out the steamed winter melon and put it face up into a suitable container In the middle, add a little starch and oil to thicken the soup in the plate during steaming, and pour it over the winter melon.