Name: Vegetarian Dry Pot
Prep time: 15 min
Cook time: 30 min
Ingredients: Lotus; cucumber; Pleurotus eryngii; tofu; Vegetable oil; Griddle bottom; salt; Peppercorn; ginger

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Vegetarian Dry Pot

Hot pot dishes have always been the most popular dishes in the cuisine. It is said that the earliest generations of Hunan (Hunan), Hubei (Hubei), and Gan (Jiangxi) generations were later introduced into Sichuan cuisine by Sichuan chefs to improve and improve, and gradually formed a Sichuan-style dry pot series. Dry-pot dishes are generally made using a variety of cooking methods, including frying, frying, roasting, and cooking, and require the main ingredients not to be cooked into the dish or the sauce to make the dish, mainly based on “dry” fresh oil. It is fragrant, moist or crisp, tender and soft. It appears on the dining table with the characteristics of pure and thick fat.The ingredients of the wok dishes are widely used as metaphors for chicken, duck, fish, rabbit, beef, pork chop, chicken chop, fat sausage, squid, shrimp and crab, mushroom, dried bamboo shoot, potato, cucumber, lotus root, fungus, etc Cooking. Because of the variety and texture of the raw materials, the cooking methods of the dishes are different. Therefore, it depends on the specific situation of the type of the dish, so it must be handled flexibly in terms of cooking and seasoning.This vegetarian dry pot is my new dry pot dish. Because last time I made “Shrimp in Dry Pot”. I used hot pot bottoms, and the remaining half of the bottoms have been kept in the refrigerator. Since I do n’t like hot pots, it would be a pity to throw the bottoms out. So good taste, I want to make dry pots. I thought about a large circle of wok with meat. But apart from halal meats, I really do n’t want to eat Chinese food. I love lotus root, especially the lotus root in the dry pot. I especially like its dry and crispy texture. With this idea, I created this vegetarian dry pot, which contains all the vegetables that I usually eat. It ’s really not a good amount of food, you can try it if you like it, and make sure you think about it next time I finish it!

How to make vegetarian dry pot

Step1

Ingredients: 200g lotus root, 150g Pleurotus eryngii, 200g cucumber, 150g tofu.Accessories: vegetable oil, hot pot base 80 grams, peppercorns 2 grams, 10 hot skins, 3 grams of ginger, 2 grams of soy sauce, 5 grams of green onions, 3 cloves of garlic, 10 grams of starch, 1 anise.Drain the tofu and cut into pieces. Wash and cut the Pleurotus eryngii. Spread the starch to cover the Pleurotus eryngii. Cucumbers are washed with fresh salt water and cut into hob pieces. Peel and slice the lotus root.Wash and slice the shallots, ginger and garlic. Peel the garlic. Peel the peppercorns in cold water for 5 minutes.Spicy scallops are blanched with hot water for one minute and drained.Hot pot cold oil, 70% of the oil and meat are fried tofu on both sides, and picked up

Ingredients

Step2

Deep-fried Pleurotus eryngii until it is firm on both sides

Deep-fried Pleurotus eryngii until it is firm on both sides

Step3

Leave the base oil in the bottom of the pot, stir-fry the red oil with the hot pot base material, and add the peppercorns, spicy skin, and star anise

Leave the base oil in the bottom of the pot

Step4

Add onion ginger garlic and stir-fry fragrance

Step5

Add tofu cubes and Pleurotus eryngii and stir-fry evenly

Step6

Add lotus root and cucumber and stir fry evenly

Step7

Stir-fry until lotus root and cucumber change color and come out of the pot. Cook with alcohol stove or electric hot pot

Stir-fry until lotus root

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