Vegan Dongpo Meat
1.
Prepare ingredients.
2.
Peel and seed the green winter melon and cut into squares.
3.
Then turn it over, use a knife to cut a few grooves on the side of removing the seeds, the depth does not exceed one centimeter.
4.
Chop the shiitake mushrooms and put them in a basin.
5.
Put in tofu and an appropriate amount of dried cornstarch.
6.
Season with salt and monosodium glutamate, then crush the tofu with your hands and mix well.
7.
Pour a little soy sauce on the side of the winter melon skin and spread it evenly.
8.
The purpose of smearing soy sauce is for coloring, and using this method to make fake skins, ha ha.
9.
Heat up a frying spoon, add a little peanut oil, not too much oil, so that it can moisten the bottom of the pan.
10.
Start frying the winter melon with the skin side down. The oily fry is slightly colored, just like pork.
11.
Put the fried winter melon skin down on an iron pan.
12.
Stuff the stuffing mixed with shiitake mushrooms, tofu, and starch on top to replace the lean pork meat.
13.
Heat the frying spoon again, pour a little water, add two star anise and cook for 10 minutes, then pick out the unused ones, then pour a little dark soy sauce and an appropriate amount of light soy sauce.
14.
Season with salt, sugar and monosodium glutamate.
15.
Turn off the heat when you turn it on.
16.
Put the fake meat cubes together with the iron plate into the cage.
17.
Use a spoon to slowly pour in the prepared soup.
18.
Cover the steamer lid and steam over medium heat for 30-40 minutes.
19.
When the meat cube is about to be steamed, start to blanch the choy sum by adding salt, sugar, monosodium glutamate and a little oil in the boiling water to make the choy sum taste luster.
20.
Place the blanched cabbage on the plate and set it up for later use.
21.
Decant the steamed meat cubes out of the soup, and then buckle the fillings down in the middle of the choy sum.
22.
On the surface of the meat cube, use a knife to cut into evenly small pieces, but do not cut thoroughly.
23.
Heat the frying spoon again, pour in a little water, and pour in an appropriate amount of soy sauce.
24.
Add appropriate amount of oyster sauce, then add a little sugar and monosodium glutamate to boil.
25.
Thicken starch with water.
26.
The gorgon juice should be slightly thicker, and a little sesame oil should be added.
27.
Gorgon juice gelatinized and poured on the meat cubes. This dish is now all completed.
Tips:
1. When choosing the material, it is better to choose the big winter melon with green skin. It has less water and soft taste, which can be used as a fake, haha!
2. Before styling the cabbage, you must repair each cabbage neatly. Use a knife to make a cross on the top of the cabbage. The depth of the knife is 3 mm. Then cut some diamond-shaped carrot slices, and insert the carrot slices one by one. If it is difficult to insert the cross-cut of the choy sum, you can use a toothpick to poke it a few times. This will make it firmer. The stir-fried vegetables will not fall off.
3. When steaming fake meat, the color of the soup should be darker. After the winter melon is steamed, the color will be closer to pork and the senses will be more beautiful.
This one of the big stir-fry spoon can be prepared with fake and authentic Buddhist delicacies "Vegetarian Dongpo Meat", and it tastes very good! The monks like it all, ha ha! I hope my friends will like it too!
