What are the vegetarian dishes that can be marinated?
Pot-stewed vegetables are made from food materials after preliminary rough processing and cooking, and then treated with blanching water. Pot-stewed dish is a kind of dish with traditional characteristics. According to the color of brine, brine can be divided into three kinds: red brine, yellow brine and white brine.
There are many kinds of vegetarian dishes in pot-stewed vegetables, such as: yuba, kelp, cloud silk, gluten, fungus, cucumber, wild vegetables, tofu coat and so on.
Second, the practice of marinated tofu
Ingredients: tofu (North)1500g, peanut oil125g.
Steps:
1. Cut the tofu into rectangular thick slices with a length of 7 cm, a width of 3.5 cm and a thickness of 1 cm.
2. Put the wok on a high fire, pour peanut oil and heat it to 180℃, add tofu pieces, fry until it turns yellow and drain the oil.
3. Put 750g of red marinated soup into a casserole, put in tofu blocks, heat them on fire, simmer them on low heat for about 1 hour after boiling, take them out to cool, and put them into a plate after daring to cut; Serve with a little marinade.
Tips for making marinated tofu;
1. The oil temperature of fried tofu should be high, so that it can be fried to the surface of Huang Liang.
2. The casserole has good air permeability, and when the tofu is marinated, it is heated with low fire, which can make the tofu taste thoroughly.
Third, the practice of marinated spiced dried bean curd
Ingredients: 500g of dried bean curd, 3g of star anise, 20g of pepper, 50g of soy sauce, 2g of salt, 2g of pepper, 50g of spiced powder 1 0g, 50g of cinnamon10g, 50g of yellow rice wine, 30g of white sugar, 20g of monosodium glutamate1g, 20g of ginger and peanut oil.
Steps:
Put clean water1500g into small aluminum pot, bring it to a boil, add refined salt, monosodium glutamate, Shaoxing wine, pepper, sugar15g, soy sauce, ginger slices, pepper, cinnamon, star anise and spiced powder, and after boiling, switch to low fire until it is slightly boiled.
2. Heat the wok on a high fire, scoop in peanut oil10g, add sugar15g, fry until the sugar bubbles up, then bubble up, and when it turns from deep red to purplish red, pour a small amount of boiling water into it, and then pour it into the marinated soup.
3. Cut the dried bean curd diagonally into four small triangular pieces;
4. Put the wok on a strong fire, pour in peanut oil and burn it to 180℃, then scatter in triangular dried bean curd pieces and fry them into light red, then drain the oil; 5. Cook in the marinated soup for 30 minutes, soak in the original soup, and eat it after cooling.