Vegetarian dishes that can be braised include: fungus, yuba, phyllo, roasted peanuts, white radish, vegetarian vegetables, lotus root, dried tofu, shiitake mushrooms, and peanuts boiled with spiced water.

Vegetables: edamame, green beans, enoki mushrooms, kelp, potatoes, lotus root slices, sea vegetables, bok choy, pak choi, green vegetables, bamboo shoots, yuba, tofu, Chiba tofu, peanuts, quail eggs, fungus, shredded kelp, tribute vegetables,

Thousand-layer belly, vegetarian base, chrysanthemum, leek, tofu skin, zucchini, pumpkin, cowpea, etc.

The more common braised meat dishes include: pig head, pig ears, pork liver, pig heart, pig tail, salted duck, spiced chicken, roast duck, duck neck, duck wings, duck feet, pig intestines, chicken wings, chicken feet, and pig tongue.

, pork trotters, pork belly, beef tendons, spiced beef, salted goose, chicken legs, beef tendons, etc.

How to use brine 1. All animal raw materials need to be boiled before being brine. Otherwise, if the raw materials are put directly into the pot, the brine will be reduced sharply, resulting in the dish being too salty.

2. In a pot of good brine, animal raw materials with strong umami flavor should be brine frequently, so as to increase the fresh flavor of the brine.

There is a saying called "the older the brine is, the better", and this is what it says.

3. Pork, chicken, duck, goose, rabbit and other raw materials with strong fragrance should be brine separately from beef, mutton and various animal "water" raw materials such as fat intestines with strong smell to ensure the quality of brine and brine dishes.

quality.

4. During use, you should always check the color, aroma, saltiness and adequacy of the soup, etc. If you find that there is a decrease in any aspect, you should make up for it in time, which is what we often say "make up for what is missing."