I'd like to share with you a warm-up dish in winter-braised vegetables in miso soup. These days, my family has eaten hot pot many times in the past two weeks, whether it is the evaluation of business or my family's love for hot pot. I have tried 4-5 brands of hot pot bottom materials and hot pot dipping materials. Therefore, in many times of production, I found that some flavors of hot pot bottom material are not only delicious as hot pot, but also can be used as sauce soup bottom material of braised dishes in winter, and the taste is quite good.

For example, Korean hot pot bottom material and tomato-flavored hot pot bottom material are more suitable for braised vegetables with soft taste. The bottom materials of these flavors are slightly sweet, so braised vegetables are not easy to get angry and are more refreshing. The preparation process of pot-stewed vegetables is also very simple. Onions, potatoes, carrots, etc. Easy to store at home, all kinds of meatballs that can be frozen for a long time, soft and nutritious tofu, tender and refreshing mushrooms such as Flammulina velutipes, Auricularia auricula and Lentinus edodes, and fat beef rolls are also essential. In the process of making these ingredients, each one is not used much, and there are more styles, so that the taste is richer and it tastes fragrant but not greasy.

Here are some flowers to share with you. After eating a few mouthfuls of hot pot, you can practice for a change and cook some braised dishes in miso soup. Soaking in rice is really delicious ~ ~ ~

Braised vegetables in miso soup

Preparation of ingredients:

Fat beef roll 350 grams

6 Chinese cabbage leaves

A pepper

Enoki Mushroom

300 grams of tofu.

A potato

Meatball right amount

A packet of special sauce for hot pot

A spoonful of Korean Chili sauce

Light soy sauce, salt and sugar.

3 cloves of garlic and a little onion.

Exercise:

1, prepare the required ingredients. Although I prepared so much, it actually took a short time for the tofu to be cut into pieces; Stew chili, washing and cut into sections; Peel a potato and cut it into small pieces; Cleaning Chinese cabbage leaves, draining water, and cutting into sections; Wash some Flammulina velutipes, fat beef rolls and meatballs without thawing, and take out the right amount.

2. Habitually, I will put the fat beef roll in boiling water and cook it for about 15 seconds. Some fat beef rolls will have blood foam floating out, and the fat beef rolls will be taken out and drained immediately for use.

3. Add the right amount of water to the wok, bring to a boil, add the chafing dish bottom material and onion, and cook for about 3 minutes. Generally, a bag of100g sauce with 700-800 ml of water is suitable for 2-3 people.

If you want a slightly spicy taste here, you can add a spoonful of Korean Chili sauce. This sauce tastes mild and slightly sweet.

4. Then add potato pieces, take a spoonful of soy sauce and a little salt, and cook for 5 minutes.

5. Then pour in tofu and meatballs, and continue to cook for 3 minutes on medium heat.

These uncooked ingredients are almost cooked, so add 3 cloves of chopped garlic, stir well, and add cabbage leaves and pepper segments. Try the soup here and add sugar or salt as appropriate.

6. After the vegetables are cooked for two minutes, finally add the fried beef rolls and Flammulina velutipes, cover the pot and simmer for another 2 minutes.

7, so a pot of fragrant leeks can be cooked, warm color, rich ingredients, looking very appetizing.

Rinse hot pot in cold winter, eat braised vegetables, and leave some sugar and garlic, which is soft, sweet and crisp. Very delicious. Everyone can come and try it at the weekend.