Eight Treasure Vegetarian Stew
Carefully stewed with eight varieties of fresh seasonal vegetables, this dish boasts an elegant presentation, vibrant colors, and a light, refreshing taste.
Ingredients
stem lettuce (sliced, blanched)
100g
tomato (peeled, seeded, cut into 4 wedges)
100g
carrot (sliced, blanched)
100g
white pepper powder
1g
white radish (sliced, blanched)
100g
MSG
2g
winter bamboo shoot (sliced, blanched)
100g
Sichuan salt (to be added in batches)
5g
sweet potato (sliced, blanched)
100g
Shaoxing wine
15g
mustard tuber (sliced, blanched)
100g
wet starch (for thin glazing)
15g
soaked kelp
100g
white stock (to be added in batches)
500g
mushroom
100g
chicken fat
25g
Instructions
1
Step 1
Wash stem lettuce, carrot, white radish, winter bamboo shoot, sweet potato, and mustard tuber separately. Cut them into slices 10 cm long and 2.5 cm wide. Blanch all these ingredients in boiling water until half-cooked, then rinse with clean water to cool. Peel, seed, and cut the tomato into 4 wedges.
2
Step 2
Take a large round plate. Arrange the blanched ingredients by different colors in a pinwheel shape on the plate. Place the tomato wedges in the center, top with mushrooms, pour in 250g of white stock and 3g of Sichuan salt, then steam in a steamer until fully cooked.
3
Step 3
Pour white stock into a wok, add Sichuan salt, white pepper powder, and Shaoxing wine. Bring to a boil, then add MSG. Pour in the original sauce from the plate, use wet starch to make a thin glaze, drizzle with chicken fat, and serve.
