Thai Spicy Mushroom and Vegetable Pot

Thai Spicy Mushroom and Vegetable Pot

1. Wash the dishes neatly. If the cabbage leaves are big, cut them in half. Cut off the stubble of the lettuce.

2. Shred green onion, slice ginger, and cut green and red pepper into circles. Cut ham into round slices. Peel the carrots and cut into diamond-shaped slices. The tofu is sliced into large pieces, so handle it gently.

3. Tear the oyster mushrooms into silk and make them thicker. What's wrong with being thick? Isn't it called silk?

4. The pork belly is cut into half-centimeter thick slices, and the cut is precise, but the cooking is very precise. . After cutting, put the cooking wine and water in the bowl. Soak for ten minutes.

5. Chop the onion into fine pieces while crying. .

6. How much rice to eat. First wash it again, pour out the water, and then carefully rub the rice during the second wash to whiten the water and pour it into a container for later use.

7. Rinse the wide vermicelli with water. Don't soak it. If it is too soft, it will break easily. Just wash it. It can be washed and cut to a length that fits the shape of your mouth. .

8. Firing process: Pour oil in the pot and it will be done in a little bit. Heat the pan with oil, choke the shredded green onion, and fry the shredded mushroom. Stir-fry with low heat to fry out the moisture of the mushrooms, and use this mushroom water to make soup is fresh.

9. Put the mushrooms and mushroom soup out, wipe the pot clean, and add oil. Still heat the pan with oil, pour in the onions and fry them over medium heat until they are fragrant.

10. Then pour the lettuce and bean sprouts in, still on medium heat, add light soy sauce, and stir-fry evenly.

11. Bring the mushrooms into the soup and pour it in.

12. Then pour the rice water, ginger slices, and half of the mushroom soup, cover the pot firmly, and bring it to a boil.

13. Bring to the boil, lift the lid, and pour a tablespoon of bean paste while the soup is slurping.

14. Add an appropriate amount of Thai sweet chili sauce to taste, stir well and add some seasoning soy sauce. I use it is very delicious.

15. Waiting for the soup to have a color and start to slurp again, take the pork belly out of the cooking wine and quickly drop it into the pot piece by piece. After all of them were put in, the pot was covered, and the high heat was turned to a low heat for ten minutes.

16. When ten minutes are up, open the lid, pour the cabbage leaves, vermicelli, carrots, ham, and tofu in. The tofu should be carefully potted piece by piece to keep it as complete as possible. I just finished the cup, I ordered a total of eight slices and only five slices were left after boiling. The other three slices evaporated in the pot. .

17. Cover the pot and bring to a boil on high heat. Remove the lid, keep the heat constant and cook the tofu for two minutes. At this time, you can taste the saltiness, add some salt, chicken essence, green and red pepper according to your taste and personal preference. Personally suggest that the salt should be used less or not.

18. Out of the pot, put on the plate, how to put it in ecstasy. Sprinkle some white sesame seeds, black pepper powder, green onion, and other flavors to enhance the flavor. After installing the disk, you're done~

19. Finished picture. There is no good-looking basin. .

20. To eat bibimbap, it must be a rice killer~

Tips:

1. This dish is made based on experience and inspiration after trying so many stews and soups. The stew itself is an affordable thing. What you want to put is the key to your liking.

If you use other sauces, maybe you can create Korean miso soup, Japanese seafood soup, Indian tomato soup, Western borscht or something. Cooking is always a casual and happy thing.

2. The thick soup treasure is to replace the broth, although the nutrition is a bit poor, but at least the taste is guaranteed. Let these vegetables and mushrooms make up for the nutrition~