How to buckle vegetarian meat with taro Materials: Soy protein vegetarian meat, taro, Chinese cabbage and dried mushrooms.

Seasoning: salt, sugar, vegetable oil, fresh and spicy powder, corn starch.

Practice:

1, cut the taro into pieces, put it in a wok and fry it with oil, add a proper amount of salt, put it on the bottom of the pot, blanch the Chinese cabbage with boiling water and soak the dried mushrooms for later use;

2. Soak, wash, blanch and remove the fishy smell of soybean protein meat pieces, squeeze them dry, and add salt, sugar, vegetarian fresh, spicy powder and corn starch to taste;

3. Put the vegetarian meat pieces mixed with flavor on the fried taro, then put mushrooms on the vegetarian meat pieces and sprinkle with appropriate amount of vegetable oil.

4. Put the ceramic pot in a steamer and steam it 15-20 minutes. After steaming, put the cabbage around and serve.