The main ingredients of this Dongpo pork are wax gourd, mushrooms, tofu, etc., coupled with cabbage heart. It is beautiful and delicious. At first glance, you really think it is pork. Not even monks can eat this kind of dish. It can only be put on the table when receiving distinguished guests.
The "all-vegan Dongpo Pork" I made is still slightly different from the traditional method. The seasonings used by monks for cooking are soy sauce, sesame oil, yellow sauce, sweet flour paste, sesame paste, salt, sugar, monosodium glutamate, star anise, etc. Shallots, ginger, garlic, wine, etc. are not allowed to be used, and animal condiments are absolutely prohibited. If you use them, you will break the rules. Therefore, real monks do not eat onions, ginger and garlic. And in order to make this dish more delicious, I used some oyster sauce. If you are really vegetarian, you don't have to put it in!
Vegetarian Dongpo Pork
Recipe Recommendations
- mushrooms 100 grams
- tofu 160 grams
- cornflour appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- octagonal appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- water starch appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Vegetarian Dongpo Pork
1
Prepare ingredients.
2
Peel the skin and seeds the green gourd and cut it into squares.
3
Then turn over and use a knife to cut several grooves on the seedless side to a depth of no more than one centimeter.
4
Chop the mushrooms and place them in a basin.
5
Add tofu and proper amount of dried corn flour into it.
6
Season with salt and monosodium glutamate, then grab the tofu with your hands and mix well.
7
Pour a little soy sauce on one side of the winter melon skin and wipe evenly.
8
The purpose of applying soy sauce is to color it. Use this method to make fake meat skins, hehe.
9
Heat the frying spoon on fire, add a little peanut oil, not too much oil, so that it can fill the bottom of the pot.
10
Place the winter melon skin face down and start frying the winter melon. The frying oil is bright and slightly colored, just like pork.
11
Place the fried winter melon skin side down into an iron plate.
12
Stuff the filling mixed with mushrooms, tofu, and starch onto the top to replace lean pork meat.
13
Heat the frying spoon again, add a little water, add two star anise and cook for 10 minutes, then pick it out, and then add a little soy sauce and a proper amount of light soy sauce.
14
Season with salt, sugar, and monosodium glutamate.
15
Turn off the heat when you open the pot.
16
Put the cooked fake meat recipe together with the iron plate into the cage.
17
Use a spoon to slowly pour in the mixed soup.
18
Cover the steamer and steam over medium heat for 30-40 minutes.
19
When the meat is about to be steamed, start to blanch the cabbage heart. The method is to add salt, sugar, monosodium glutamate and a little oil to boiling water to make the cabbage heart taste and shine.
20
Put the blanched cabbage into a plate and set for later use.
21
Decant the steamed meat out of the soup, and then place the filling face down in the middle of the cabbage.
22
On the surface of the meat, use a knife to cut into evenly small pieces, but not through.
23
Heat the fry spoon again, add a little water, and add appropriate amount of soy sauce.
24
Add appropriate amount of oyster sauce, add a little sugar and monosodium glutamate and bring to a boil.
25
Thrust with water starch.
26
It's better to thicken the sauce slightly and add a little sesame oil.
27
Gelatin the sauce and pour it on the meat. This dish is completely completed.Vegetarian Dongpo Pork Make Tips
1. When selecting ingredients, be sure to choose a large winter melon with green skin. It has less water content and a soft texture, making it the best at mimicking the real thing, hehe!
2. Before styling the flowering cabbage hearts, trim each cabbage heart neatly. Use a small knife to cut a cross shape at the top of the cabbage heart, about 3mm deep. Then, cut some small diamond-shaped carrot slices and insert them one by one into the cross cuts of the cabbage hearts. If they are hard to insert, you can poke the cuts a few times with a toothpick first; this makes them more secure so they won't fall off during stir-frying. The red and green combination of the cabbage hearts will look even more beautiful.
3. When steaming the faux meat block, the color of the sauce should be adjusted to be darker. After the winter melon is steamed, its color will be closer to pork, making it look even more visually appealing. This deceptively real Buddhist delicacy from The Big Wok, "All-Vegetarian Dongpo Pork," is now ready, and it tastes great! Even the monks love it, hehe! I hope you all will like it too!