Braised vegetarian meat in brown sauce(hong shao su rou )

Braised vegetarian meat in brown sauce

Introduction:

"It's a vegetable dish, but it's cooked with braised meat. It's really cool to eat braised meat, but it's not good to eat more. For middle age or above, it's better to eat more vegetarian dishes. Occasionally found a piece of frozen tofu in the refrigerator, thawed it, braised better taste. Frozen tofu is different from normal temperature tofu, because after frozen, the tissues inside are like tiny honeycombs, like sponge, which are very tasty and very good for hotpot. "

Production steps:

Step 1: thaw tofu in advance;

Step 2: after thawing, cut into long cubes and gently grasp the dry water with hands;

Step 3: break the baby cabbage in half and wash it;

Step 4: deep fry the tofu until firm;

Step 5: blanch baby cabbage, add a little oil and salt when blanching, blanch well and then drain;

Step 6: after filtering the water, circle the dish on the dish to be produced;

Step 7: start the pot over medium heat, add 3-5 pieces of ginger and 2 pieces of star anise, and add 2 pieces of rock sugar to make it dark brown, but don't overcooke;

Step 8: pour in the bean curd, stir fry until the bean curd is sugar colored, then add water until it is almost equal to the bean curd. Pour in 1.5 tbsp of soy sauce, 1 tbsp of soy sauce, sprinkle a few times of pepper, 1 tbsp of cooking wine, and roll over medium heat for about 5 minutes. Then turn to high heat to collect the juice. The juice can be put on a plate until it is thick and placed in the center of the circle of baby cabbage.

Materials required:

Frozen tofu: 2 pieces

Baby food: 8-10

Ginger: 3-5 tablets

Star anise: 2

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Pepper: right amount

Precautions: first, put a few pieces of ginger when frying the sugar color to set off the burnt taste of the sugar; second, don't over coke when frying the sugar color, otherwise the taste will be bitter; third, when making the dishes with strong taste, it's better to add some light dishes at the bottom to let the juice flow into the dishes, which is suitable for thick and light taste.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Su Rou