One pot stew of "mixed vegetables"(yi guo men dun za he cai )

One pot stew of "mixed vegetables"

Introduction:

"Many people think that the small stir fried dishes are delicious. In fact, every dish has its own way. The mixed dishes made in large pots are also delicious. It depends on your materials, cooking conditions and techniques. Today, I'll make a pot of stewed" mixed dishes ". I feel it's still very fragrant, and the big pot dishes are also a good meal. In Northeast China, it's called "stew in disorder". In the north of the Yellow River, it's called "stew dish". In Beijing, it's called "mixed dish". No matter what it's called, it's all stewed in one pot. If it's made properly, it's still delicious. The Northeast stew is very famous. There is a wide range of materials to choose for making "hybrid dishes", such as meat, mushrooms, bean products, coarse vermicelli, etc. In winter, a person cooks a small pot at home, and then a bowl of delicious rice, which is warm and full of nutrition. One dish can replace the nutritional value of several fried dishes. The practice of stewing in one pot is as follows; "

Production steps:

Step 1: blanch the mushrooms and fried tofu.

Step 2: then blanch the pork for 5 minutes.

Step 3: finally blanch the broccoli.

Step 4: heat up another pot, add a little oil, add star anise and other spices, stir fry with scallion and ginger, stir fry with boiled pork and stir fry.

Step 5: stir the pork out of oil, then cook it in yellow rice wine and stir well.

Step 6: then cook in soy sauce and stir well.

Step 7: stir fry well, pour in proper amount of oyster sauce and stir fry for several times.

Step 8: pour in some hot water and bring to a boil.

Step 9: bring the soup to a boil, pour in the fried tofu and mushrooms and simmer for 30 minutes.

Step 10: stew the meat for 30 minutes, pour in the vermicelli, stir well, continue to stew for 5-8 minutes, and stew until the soup is collected.

Step 11: sprinkle a little black pepper when the soup is about to finish.

Step 12: add monosodium glutamate and sugar and stir well.

Step 13: add salt to taste.

Step 14: pour in blanched broccoli and red pepper slices and stir well.

Step 15: then you can take out the pot code plate.

Materials required:

Pork: 400g

Dried sweet potato noodles: 150g

Shuifa mushroom: 100g

Fried tofu: 100g

Broccoli: 200g

Red pepper slices: 50g

Fragrant leaf: 1 piece

Star anise: 3 G

Cinnamon: 2G

Scallion: 30g

Ginger slices: 20g

Dried pepper: 3

Shaojiu: 20g

Soy sauce: 20g

Oyster sauce: 25g

Salt: 1g

Sugar: 10g

MSG: 2G

Black pepper: 1g

Cooking oil: 20g

Water: moderate

Note: this dish is characterized by oily color, strong smell, smooth vermicelli, soft and rotten meat, fragrant and waxy ingredients, and comprehensive nutrition. Warm tips: 1. Don't soak the vermicelli too long, just soften it a little, because it needs to be stewed. If it's too soft, it won't taste good. 2. Stew must use hot water or boiling water, so it is very easy to stew, stew rotten, such as with cold water stew will have fishy smell. 2. The ingredients of the chowder can be matched according to personal preference. You can use any mushroom, but it's better to use mushrooms with good aroma and taste, such as Lentinus edodes and hazelnut mushrooms, as well as some winter bamboo shoots or spring bamboo shoots. Vegetables can be put or not. This one pot stew "mixed dish" with a large frying spoon is ready. Cold winter, hot to a pot, eat up very fragrant, also very rice, for friends reference!

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Yi Guo Men Dun Za He Cai