The brine of braised duck head is the soul of braised food. Using it to braise vegetarian dishes not only gives the vegetarian dishes a unique flavor, but also makes them more delicious. The following is a detailed introduction to how to use braised duck heads in braised dishes:

1. Selection of ingredients:

Everything can be braised, and vegetarian dishes are no exception. The four vegetarian vegetables, edamame, lotus root, kelp and tofu skin, are all good partners for brine. Not only are they easy to savor, but they also have a rich texture that complements the brine of the braised duck head.

2. Brine preparation:

The brine for braised duck heads is the key. If you don’t have the duck head brine yet, you can brine a pot of duck heads first to get a rich marinade. If you already have brine for braised duck heads, congratulations, you are already halfway successful.

3. Cleaning of vegetarian dishes:

Before braised vegetarian dishes, the vegetarian dishes need to be washed first. Peel the beans from the edamame, peel and cut the lotus root into pieces, cut the kelp into small sections, and cut the bean skin into shreds. When cleaning, carefully remove sediment and impurities to avoid affecting the taste of the braised food.

4. Soak to taste:

Soak the cleaned vegetables in the brine of the braised duck head. The soaking time depends on the type and size of the vegetable dishes. Generally speaking, soak edamame for 1-2 hours, lotus root for 2-3 hours, kelp for 3-4 hours, and bean skin for half an hour. During the soaking process, the vegetable dishes will fully absorb the essence of the marinade and become more flavorful.

5. Boil over high heat:

Soak the delicious vegetarian vegetables, drain them, put them into the pot and add the brine of the braised duck head. After boiling over high heat, turn to low heat and simmer. The stewing time depends on the type of vegetarian dish. Stew edamame for 10-15 minutes, stew lotus root for 20-30 minutes, stew kelp for 30-45 minutes, and stew tofu skin for 10-15 minutes. During the stewing process, keep turning the vegetables to prevent them from sticking to the pan.

6. Collect the juice and put it on the plate:

When the vegetables are stewed until soft and tasty, turn off the heat and collect the juice. When the sauce is reduced, stir-fry quickly over high heat to allow the marinade to coat the vegetables evenly. After the juice is reduced, place the vegetable dishes on a plate and enjoy.

7. Taste delicious food:

Braised vegetarian dishes are bright red in color and fragrant. It tastes delicious and refreshing, with a long aftertaste. The brine of the braised duck head gives the vegetarian dishes a unique flavor and makes the vegetarian dishes extremely delicious.

8. Tips:

The brine of braised duck head is relatively salty, so when braised vegetarian dishes, you can add water to dilute it appropriately.

When braised vegetarian dishes, you can add some ingredients according to your own taste, such as star anise, cinnamon, bay leaves, etc.

The braised vegetables can be kept refrigerated and reheated when eating.