stewed vegetarian mao
I saw a vegetarian dealer in the market today. This kind of thing is rare, so I bought some for home. In fact, Sumao is a kind of soy product made from bean dregs after processing. It is a healthy ingredient. I remember that every winter used to be Chinese cabbage, and people tried to make Chinese cabbage delicious. My grandfather loved to make this all-vegetarian dish and stewed vegetarian cabbage with Chinese cabbage cores. This dish is inseparable from soy tofu and sesame oil, and vegetarian cabbage is easy to taste, making it plain and delicious. I was young and didn't know how to do it. Let's make this dish from my memory today.
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for stewed vegetarian mao
1
Look at the ingredients
2
Cut the cabbage core into pieces, shred the coriander, and shred the ginger.
3
Add a little water to sauce tofu to make a paste.
4
Blanch rapeseed with water.
5
All vegetarian dishes, use only aniseed ingredients and shredded ginger, and add soy tofu paste.
6
Stir fry the soy bean curd paste over low heat, stir-fry until fragrant, add the vegetarian meat and cabbage heart, add a little water and a little salt, cover the lid and simmer for a while, so that the vegetarian meat is fully flavored.
7
After the water is dried, add the blanched rapeseed and stir fry for a while.
8
Pour in sesame oil before taking out of the pan, add minced coriander and a little MSG, stir fry well.
9
Check out the finished product