Vegetarian braised, because if you cook it with the meat, all the oil of the meat will be absorbed

The specific method is:

1. Slice, not too thin, About 1 cm, if it is too thin, the marinade will not be absorbed and it will not taste good after a while;

2. Put oil in the pot and fry over low heat. Be careful not to take too long until both sides are slightly brown. However, if you are too old, you cannot absorb the brine;

3. Add cold water (the amount of water is basically the same as that of vegetarian chicken), soy sauce, salt, and sugar. Turn on low heat and simmer slowly until the water disappears. When it's almost dry, it's ready. You use a spatula to press the vegetarian chicken. Once the brine comes in and out, you're done. Let's eat:)

Mushroom-roasted vegetarian chicken

Ingredients:

50g dried shiitake mushrooms, 500g vegetarian chicken, 5g ginger, 10g chopped green onion, 10g soy sauce, 10g sugar, 200ml stock, a little corn starch

Preparation Process:

1. Soak the mushrooms in warm water until soft, cut large ones into strips and cut small ones in half. Cut the vegetarian chicken into half centimeter thick slices.

2. Bring the stock to a boil, add mushrooms, vegetarian chicken, ginger, soy sauce and sugar and reduce to low heat for 20 minutes.

3. Thinly thicken the gravy, add chopped green onion and serve.

Reference material: /TopicOther.asp?t=5amp; BoardID=23amp; id=2048

Ingredients:

Vegetarian chicken, shiitake mushrooms, black fungus

Accessories:

Fragrant leaves, star anise

Seasonings:

Soy sauce, sugar

Method:

1. If the vegetarian chicken is too big, you can cut it into two and then slice it (not too thin). Soak the dried mushrooms in warm water (you can put a little salt in the water. And the mushrooms should be facing up. This will help the garbage in the mushrooms settle), wash them, and cut them into two pieces (if they are small, there is no need to cut them). Soak the dried black fungus in cold water, remove the black roots, and wash.

2. When the oil in the pot is 50% hot, change the heat to medium-low, add the vegetarian chicken piece by piece (not too much at a time, it depends on the amount of oil), and fry until When the chicken is golden in color and the skin begins to harden, take it out. Finish processing all the vegetarian chicken.

3. Leave the bottom oil in the pot, fry the star anise and bay leaves until fragrant, add the mushrooms and black fungus and stir-fry briefly, pour in the fried vegetarian chicken, add water (just cover half of all the ingredients) ), soy sauce, cover and bring to a boil. Add sugar when one-third of the water in the pot is boiled. There is no need to cover the pot anymore. Turn on high heat and continue to boil the juice. Turn off the heat and transfer to a plate.