Dongpo meat(quan su dong po rou )

Dongpo meat

Introduction:

"The main ingredients of this Dongpo meat are wax gourd, mushrooms, tofu and so on. It's beautiful and delicious with vegetable heart. At a glance, it really thinks it's pork. Even monks can't eat this kind of food. It's only when you receive a VIP that you can put it on the table. This "all vegetarian Dongpo meat" I made is slightly different from the traditional method. The seasonings used by monks are soy sauce, sesame oil, yellow sauce, sweet flour sauce, sesame paste, salt, sugar, monosodium glutamate, star anise, etc. Onion, ginger, garlic, wine, etc. are not allowed to use, animal condiments are absolutely prohibited, even if used broken. Therefore, the real monk does not eat onion, ginger and garlic. In order to make this dish more delicious, I used some oyster sauce. If you are a vegetarian, you don't have to put it in! "

Production steps:

Step 1: prepare the ingredients.

Step 2: peel and seed the white gourd and cut it into square.

Step 3: turn over and cut several grooves with a knife on the seeded side, with a depth of no more than one centimeter.

Step 4: cut mushrooms into small pieces and put them in a bowl.

Step 5: put in tofu and proper amount of dried powder.

Step 6: season with salt and monosodium glutamate, then scratch the tofu by hand and mix well.

Step 7: pour a little soy sauce on one side of the wax gourd skin and spread evenly.

Step 8: the purpose of applying soy sauce is to color, use this method to make fake skin, ha ha.

Step 9: heat the frying spoon on the fire, add a little peanut oil, not much oil, so as to moisten the bottom of the pot.

Step 10: start frying white gourd with its skin face down. It's oily and slightly colored, just like pork.

Step 11: put the white gourd skin down into an iron plate.

Step 12: brew the stuffing of Lentinus edodes, tofu and starch on it to replace lean pork.

Step 13: heat the frying spoon again, add a little water, add two star anise and cook for 10 minutes, then pick them out and pour in a little old soy sauce and a little raw soy sauce.

Step 14: season with salt, sugar and monosodium glutamate.

Step 15: turn off the heat after boiling.

Step 16: put the cooked meat and iron plate into the cage.

Step 17: pour in the soup slowly with a spoon.

Step 18: cover the steamer and steam over medium heat for 30-40 minutes.

Step 19: when the meat is about to be steamed, blanch and scald the vegetable heart. The method is to add salt, sugar, monosodium glutamate and a little oil into the boiling water, so as to make the vegetable heart tasty and shiny.

Step 20: put the boiled vegetable heart into the plate and set it aside.

Step 21: decant the cooked meat out of the soup, then put the stuffing down in the middle of the cabbage.

Step 22: on the surface of the meat cube, use a knife to cut evenly into several small pieces, but do not cut through.

Step 23: add a little water into the stir fry spoon, and then add some soy sauce.

Step 24: add proper amount of oyster sauce, then add a little sugar and monosodium glutamate to boil.

Step 25: thicken with starch.

Step 26: thicken the sauce a little, add a little sesame oil.

Step 27: thicken the sauce and pour it on the meat. So far, this dish is complete.

Materials required:

Big white gourd with green skin: 400g per piece

Rape heart: 12 trees, 160g

Mushroom: 100g

Tofu: 160g

Raw powder: appropriate amount

Soy sauce: right amount

Sugar: right amount

Peanut oil: right amount

Salt: right amount

MSG: right amount

Star anise: right amount

Sesame oil: appropriate amount

Oyster sauce: right amount

Starch: appropriate amount

Notes: 1. When selecting materials, you must choose the big white gourd with green skin. It has less water and soft taste. You can confuse the fake with the real. Ha ha! 2. Before making the shape of the vegetable heart, it is necessary to repair each vegetable heart neatly. Use a knife to draw a cross on the top of the vegetable heart. The depth of the knife is 3mm. Then cut some diamond shaped carrot pieces, and insert the carrot pieces one by one into the cross blade of the vegetable heart. If it is not easy to insert, you can use a toothpick to poke a few times first. This will be more firm, and the fried vegetables will not fall off. The red and green vegetable hearts will be more beautiful Well done! 3. When steaming the fake meat, the color of the soup should be deeper. After the wax gourd is steamed, the color will be closer to the pork, and the sensory will be more beautiful. This kind of big stir fry spoon can be made with the fake Buddhist food "quansu Dongpo meat". It tastes very good! Monks like it, ha ha! Hope friends can also like it!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Quan Su Dong Po Rou