Preparation and recipe of braised vegetables

Ingredients: 300 grams of white radish, 50 grams of carrots, 50 grams of green and red peppers. 50 grams of marinated chili peppers. 200 grams of seasoning sugar, 50 grams of vinegar.

Method 1 Peel and wash the white radish and cut it into large thin slices; Wash the carrots and green and red peppers and cut into thin strips. Blanch together in boiling water until cooked, remove and drain for later use. 2 Roll up an appropriate amount of shredded carrots mixed with green and red peppers with white radish, roll them into 12 vegetable rolls the thickness of little fingers, and tie them firmly with cotton rope for later use.

3 Sit on the pot and light the fire, add an appropriate amount of water, add chili peppers, sugar, vinegar essence and bring to a boil, then turn off the heat and let cool. 4 Put the rolled vegetable rolls into the marinade, soak the marinade for about 5 hours, remove it and cut it into a horseshoe shape with an oblique knife, and then put it on a plate.

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The recipe and recipe of braised vegetables are as follows:Ingredients Tools: chicken feet, quail eggs, chicken wings, lotus root slices, Sichuan peppercorns, dried chili peppers, Bachai Liang Xinjiao, bay leaves, cinnamon, green onions, ginger, light soy sauce, dark soy sauce, slag salt, rock sugar, casserole.

1. Prepare your favorite foods, such as chicken feet, quail eggs, chicken wings, lotus root slices, etc.

2. Prepare Sichuan pepper, dried chili, star anise, bay leaves, cinnamon, etc.

3. Put green onion and ginger in the water.

4. Add chicken feet and wings to a boil.

5. Boiled chicken feet and chicken wings under cold water.

6. Put the spices prepared earlier in the casserole.

7. Add a bowl of water and bring to a boil.

8. Chicken feet, chicken wings, quail eggs, and lotus root slices.

9. Add raw heading wheel, dark soy sauce, salt, rock sugar.

10. Start cooking for 30 minutes, then remove from the pot.

1. Clean the main ingredients, cut them into suitable sizes, blanch them in a pot under cold water for 20 minutes, and then pick them up and clean them again inside and out. 2. Then prepare an appropriate amount of star anise, cinnamon, grass fruit, bay leaves, dried chili peppers, ginger, etc., wash them and drain the water. 3. Then start the oil pot, put in 1 handful of crushed rock sugar, boil over medium-low heat until brown-red bubbles, then add spices, add an appropriate amount of salt, light soy sauce, cooking wine, braised soy sauce and mix well, then put in the main ingredients, pour in an appropriate amount of water, boil over high heat, turn to medium-low heat and boil for 1 hour.

The recipe of pickled vegetables: prepare star anise, cumin, grass fruit, cinnamon, white cardamom, fragrant sand, bay leaves, sand kernels, cloves, tangerine peel, licorice, kaempfera pepper, thyme, grass cardamom, etc., and then soak the ingredients in boiling water for 10 minutes to remove odors and impurities, rinse them and put them into spice bags.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series.

After pickling, wind-dried, boiled or marinated, the braised vegetables are processed by knife work, simply packaged, and can be eaten, which is characterized by dry and fragrant, crisp and tender, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, and is loved by people.