Ding'an Vegetarian Clay Pot

Ding'an Vegetarian Clay Pot

　　10g black fungus, 10g hair moss, 15g dried beancurd sticks, 10g vermicelli, 10g daylily buds, 50g shiitake mushrooms, 80g black bean sprouts, 100g beetroot, 100g water celery, 100g fresh chives, 100g yellow dried tofu, 50g peanuts, 400g water, 10g MSG, 40g light soy sauce, a little dark soy sauce, 2g sesame oil, 500g peanut oil (actual usage 100g).

　　Preparation:

　　1. Soak, rinse and clean the hair moss, dried beancurd sticks, vermicelli, daylily buds, shiitake mushrooms, and black fungus separately. Then blanch them in boiling water, drain, stir-fry each in hot oil until evenly flavored, simmer until tender, and set aside.

　　2. Wash and trim the black bean sprouts, beetroot, water celery, and chives separately, then stir-fry until half-seasoned. Cut the yellow dried tofu into long strips, lightly fry in hot oil to color, then add seasonings to half-season.

　　3. Heat a clean pot, add peanut oil to coat, put all the vegetables in, pour in 400g of water, adjust with appropriate amounts of light soy sauce, MSG, and sesame oil, and simmer slowly over low heat until well cooked.

　　4. Arrange the cooked vegetarian dish in the clay pot according to the color of the ingredients, spaced out for visual effect. Simmer over medium heat until hot, then serve. Serve with a small dish of fried peanuts on the side.

　　Features:

　　The clay pot is neatly arranged with vibrant, distinct colors. The vegetables are smooth and crisp, fragrant and appetizing. Regular consumption is beneficial for physical and mental health.