Tofu: Tofu is one of the most common stews. Because the taste is mellow, it is easy to absorb the taste of brine, and the cooking effect is very good. At the same time, tofu is nutritious and contains a lot of plant protein.
Dried bean curd and bean curd skin: These two foods, like tofu, are bean products and are rich in soybean protein. They taste more chewy than tofu and can also be stewed.
Green vegetables, including leeks, radishes, cabbages, etc. These green vegetables can present a unique taste after pickling. The aroma of leek is stronger, and radish and cabbage can better absorb the taste of brine.
Auricularia auricula and Lentinus edodes: Both are edible fungi, which have a strong ability to absorb the taste of marinade, especially Lentinus edodes, which tastes delicious after marinating.
Potatoes and taro: These two kinds of food are delicious, and they taste good after pickling.
In the process of cooking pot-stewed vegetables, the blending of brine is very important. You need to adjust the dosage of various seasonings according to your own taste, and you can also add some seasonings, such as star anise and pepper, to increase the taste of pot-stewed vegetables. Although marinated vegetables are delicious, we should pay attention to avoid overeating, especially oily marinated vegetables, because long-term consumption in large quantities may have adverse effects on our health.
The above are some examples of vegetarian dishes suitable for pot cooking. In fact, which vegetarian dishes are suitable for cooking mainly depends on personal tastes and preferences. I hope this information can help you maintain a healthy lifestyle while enjoying delicious food.