Boiled Vegetable

Name: Boiled Vegetable
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Bean curd; 1 tomato; 5g Fungus; 20g Fenpi; 50g Kohlrabi

by Minger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

In winter, you must eat a lot of boiled pork slices. If you are used to boiled pork slices, you can change the taste and come to the Taoist regular version of vegan boiled vegetables. There is no meat or fish, and the taste is still delicious. Recently, in the vegetable shop downstairs of my house, the newly arrived bean curd is thin and tough, and it looks very good, so I often buy it and eat it. In fact, it can also be used in boiled dishes. In dishes that appear as the main ingredients, they are equally radiant and become the protagonist on the table. Try it together. I believe you will love it too!

Ingredients

500g Bean Curd
1 Tomato
5g Fungus
20g Fenpi
50g Kohlrabi

Boiled Vegetable

1. The first step is to process the ingredients first. Soak the bean skins in light salt water for a while. This step is to remove the beany taste and cut into strips of about one centimeter; the tomatoes are peeled and cut into cubes; the fungus is soaked; the noodles are soaked softly; Tear the kohlrabi into small pieces by hand; prepare the accessories.

Heat up the pan and heat the oil, add the green onion and ginger until fragrant, add the diced tomatoes and stir fry.

2. Wait until the tomatoes are fried out of the soup, and pour in an appropriate amount of water.

3. Add the bean curd.

4. Add the soaked fungus and vermicelli.

5. Season with salt, soy sauce and oyster sauce.

6. After boiling for a few minutes, add the kohlrabi when the ingredients in the pot are 80% cooked.

7. Continue to cook for two or three minutes until all the ingredients in the pot are cooked thoroughly. Pour the ingredients out of the pot into the pot. Heat the oil in a separate pot, heat the oil to smoke, add dried chili, pepper, and star anise until fragrant, pour it on the ingredients in the basin, and serve. If you are afraid that the oil temperature is too high to cause dried chili, pepper, and star anise to paste the pot, you can soak it in water in advance, remove the dry water, and directly put it in the pot.