Carob Stew
1.
Cut one green onion into an inch long, smash three or five cloves of garlic, and cut four or five slices of fresh ginger into thin slices. Put them in a small bowl for later use.
2.
Wash the lentils about a catty, cramp, break them, and put them in a basin for later use.
3.
Slice the tofu about a pound and put it in a basin for later use.
4.
Three or five purple long eggplants, peeled, cut into extra large pieces, and put in a basin for later use.
5.
Two potatoes, peeled, cut into pieces, put in a bowl and set aside.
6.
Find a darker pot, add about 300 grams of oil, and heat it over medium heat until it is half cooked.
7.
Add the potatoes and fry them until they are half cooked. Pay attention to stirring at the right time, evenly heating.
8.
Put the green onion, ginger, garlic in a small bowl, and add appropriate amount of pepper powder, stir evenly with the potatoes, and fry out the flavor and flavor. Then the next step.
9.
Pour spare eggplants into the pot and evenly lay it out with your hands or chopsticks.
10.
Then pour the beans in the bowl into the pot, evenly level, and sprinkle a small amount of soda noodles to ensure that the beans are green and bright.
11.
Pour the tofu in the bowl into the pot, evenly level it, sprinkle the pepper powder, ginger powder, and salt on the tofu evenly, sprinkle less star anise powder, and finally put half a bowl of cold water in a small bowl and slip along the edge of the pot. Bottom of the pot.
12.
Cover the pot, turn medium heat to medium high heat and braise for twelve-thirds, without removing the lid during the process.
13.
Twelve or three minutes later, remove the lid, add a spoonful of soy sauce, stir the whole pot with a spatula from the bottom up, if the pot is dry, add a little more water, cover the pot and cook for another two minutes.
14.
Pick it up in the pot, put a little old vinegar, the stew is ready to serve.
Tips:
1. When fry the green onion, put the eggplant, beans and tofu in turn, and it is best not to exceed three minutes. Otherwise, the potatoes below will be miserable, which will also affect the overall taste of the stew.
2. Eggplant is easy to melt, so cut into extra large pieces.
3. When sprinkling the seasoning on the tofu, you should sprinkle it carefully, and feel the saltiness of the taste with your heart, so that the stewed dishes will meet the taste.
4. The soy sauce is for coloring, and the taste is only an auxiliary. The stewed dishes are the aroma of various ingredients.
5. Use peanut oil, flax oil, or yellow mustard oil to make it delicious.
6. To be vegetarian today, the most authentic dish is actually a stew of pork and black meat.
