The bittern of stewed duck head is the soul of stewed food. Using it for halogen dishes can not only give vegetarian dishes a unique flavor, but also make vegetarian dishes more delicious. The following is a detailed introduction to how to marinate duck head with brine:

1. Selection of ingredients:

Everything can be marinated, and vegetarian dishes are no exception. These four vegetarian dishes, edamame, lotus root, kelp and bean skin, are all good partners of brine. They are not only easy to taste, but also rich in taste, which complements the brine of stewed duck head.

2. Brine preparation:

Brine marinating duck head is the key. If you haven't marinated the duck head yet, you can marinate a pot of duck head first to get a rich marinade. If you already have the brine for marinating duck's head, congratulations, it's half done.

3. Cleaning vegetarian dishes:

Before marinating vegetarian dishes, it is necessary to clean them first. Peel the soybeans, peel the lotus root and cut into pieces, cut the kelp into small pieces, and shred the soybean skin. When cleaning, carefully remove the sediment and impurities to avoid affecting the taste of lo mei.

4. Soak and taste:

Soak the cleaned vegetarian dishes in the brine of marinated duck head. The soaking time depends on the type and size of vegetarian dishes. Generally speaking, soybean is soaked for 1-2 hours, lotus root is soaked for 2-3 hours, kelp is soaked for 3-4 hours and bean skin is soaked for half an hour. During the soaking process, vegetarian dishes will fully absorb the essence of marinade and become more delicious.

5. Boil over high fire:

Soak the tasty vegetarian dishes, take them out and drain them, and put them into the pot to add the brine for marinating duck heads. When the fire boils, turn to low heat and simmer. The stewing time depends on the type of vegetarian dishes. Stew edamame for 1-15 minutes, lotus root for 2-3 minutes, kelp for 3-45 minutes and bean skin for 1-15 minutes. In the process of stewing, you should constantly turn over the vegetarian dishes to prevent them from sticking to the pot.

6. Collect juice and plate it:

When the vegetarian dishes are stewed until soft and rotten, you can turn off the heat and collect the juice. When collecting the juice, you can stir fry quickly with a big fire, so that the marinade can be evenly wrapped on the vegetarian dishes. After collecting the juice, put the vegetarian dishes on a plate and enjoy.

7. Delicious taste:

Vegetarian dishes with good halogen are red and bright in color and fragrant. The entrance is delicious and refreshing with a long aftertaste. The brine from the stewed duck head gives the vegetarian dishes a unique flavor and makes them extremely delicious.

8. Intimate tip:

The bittern of stewed duck head tastes salty, so when marinating vegetarian dishes, you can add water to dilute it appropriately.

When marinating vegetarian dishes, you can add some ingredients according to your own taste, such as star anise, cinnamon and fragrant leaves.

marinated vegetarian dishes can be stored in cold storage, and then heated when eaten.