Waterless vegetable stew
Cabbage Vegetables with high water content | Broccoli | Beibei Pumpkin | Corn Vegetables that increase satiety |
Enoki mushroom | Crab mushroom Mushrooms add umami flavor | Fresh yuba|Colored peppers Easy to mature |
Cooked Beef Ribs Pre-cooked meat | # homemade black bean pepper juice |
Pickled pepper 100 grams | tempeh 50 grams |
Cilantro stems 30g | Chaotian pepper 3 roots |
rapeseed oil 100g | Soy sauce 50 grams |
Step 1
You need to choose a pot with good sealing and heat preservation to make this dish. Break the cabbage into large pieces and spread it on the bottom of the pot (it has a lot of water), and then spread it out according to the degree of cooking of the dish.Step 2
Cooked meats are placed on the surface. This recipe for beef ribs can be searched on the site: Soup is fresh and meat is tender | Boil the beef in water, cut it into pieces, eat the meat and drink the soup, it is clean and healthy! You can also use easily cooked and pre-marinated fish/wagyu/chicken legs + already cooked ribs/beef tendons/beef ribs/braised pork + ready-made cooked lunch meat/ham sausage/sauce beef.Step 3
Pour in the black pepper sauce, cover the pot and heat over medium heat for 7 to 10 minutes.Step 4
Open the lid and add easy-to-cook ingredients (fresh beancurd sticks and colored peppers) and continue to simmer for 7 to 10 minutes. The time needs to be flexibly adjusted according to the status of the ingredients in the pot.Step 5
#Homemade black bean pepper juice Except for the tempeh, chop the other side dishes. Heat rapeseed oil over medium-low heat until fragrant and pour over all ingredients.Step 6
Pour soy sauce into the still warm oil pan to remove the raw bean smell. Pour in and stir evenly. This is [Black Pepper Juice]. It tastes great when used as a sauce for cold dishes or cooking! Cooking tips for waterless vegetable stew