Boiled vegetables(shui zhu cai )

Boiled vegetables

Introduction:

"When it comes to" boiled vegetables ", the first reaction must be to eat bad dishes when you lose weight. In fact, boiled vegetables can also be very delicious. The secret is to cook them with broth. In fact, as long as you choose lean meat, you don't have to worry about excessive intake of fat. For the novice chef, it can solve the problem that all vegetables are not delicious. It's warm and healthy to eat in autumn and winter. "

Production steps:

Step 1: Rinse dried mushrooms and soak them in hot water

Step 2: slice the lean meat and scald it with hot water for 1-2 times to remove the blood

Step 3: put the sliced meat into a casserole, add the pickled Lentinus edodes and the water for soaking Lentinus edodes, add scallion and ginger slices to improve the flavor, add appropriate amount of water, bring to a boil over high heat, skim off the foam, add pepper powder and white pepper powder to taste, add appropriate amount of soy sauce and salt, and cook over low heat for 5-10 minutes.

Step 4: according to the difficulty of various vegetables cooked, add cooked, add chicken powder, pour in a small amount of sesame oil.

Materials required:

Meat: 100g

Dried mushrooms: 10

Vegetables: 500g

Note: 1. Dried mushroom has a very mellow and rich flavor, which is unmatched by fresh mushroom. The water soaked in mushroom will also improve the taste of the soup, so don't waste it. (of course, the premise is that you don't hate the taste of mushrooms, and the quality of mushrooms you buy is up to standard) 2. Meat is not necessarily lean meat, in fact, chicken is also a good choice, a chicken leg can be chopped into several sections, it's easier and faster to make, of course, the chicken skin is best discarded; chicken breast is not recommended, it's too firewood to eat after cooking. If you don't think it's too much trouble, you can put some cooking wine to marinate the meat for a while, it will taste better. Kwai: but this dish is faster. I'm not particular about it. 3. The reason why we have to cook the meat and mushrooms over low heat for a while is to make the protein hydrolyze better so that the soup will be more delicious. Therefore, after cooking the meat, we can clean up and wash the vegetables to save time and make them more delicious. 4. It's better to choose dishes that have no flavor. Unless you like that flavor very much, the soup will be bad. I usually copy the tofu water first, so that there will be no beany smell in the soup; Flammulina velutipes will make the soup have an alkaline smell, so I usually copy it in advance. If you like all kinds of mushrooms, you can cook delicious mushroom soup together with meat. Find yourself wordy

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shui Zhu Cai