Main Ingredients:
Broth: 1 large bowl; Red sausage: 1 piece; Lotus root: 1 small section; Carrot: 1/2 piece; Chinese celery: 1/2 piece; Zucchini: 1/2 piece; Enoki mushroom: a small handful; Organic cauliflower: a few small florets; Tomato: 1 piece; Tofu skin: 1/2 sheet; Baby bok choy: as needed.
Seasonings:
Salt: as needed; MSG: as needed.
Taste: Salty and savory; Cooking method: Boiling; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Vegetable Stew – A Must-Have for Warming Up in Winter
Prepare all the vegetables;
Prepare a large bowl of broth. I used lotus root, yam, and pork rib soup from yesterday. It was perfect for making vegetable stew today. If you don’t have broth, you can use concentrated soup base;
Wash and cut the carrot into strips. Peel and wash the lotus root, and cut it into thick slices;
Wash all the other vegetables. Wash and tear apart the enoki mushroom. Wash and break the cauliflower into small florets. Wash and cut the zucchini into thick slices. Peel and wash the Chinese celery, and cut it into thick strips. Cut the baby bok choy into pieces and wash it. Cut the tomato into slices. Cut the red sausage into slices;
Cut the tofu skin into strips about 1 cm wide;
Boil water in a frying pan and blanch the tofu skin for one minute to remove the beany taste;
Pour the broth into a clay pot and bring it to a boil;
Add the carrot and lotus root and cook for 5-8 minutes;
Add the baby bok choy, Chinese celery, enoki mushroom, zucchini, and cauliflower and cook for 2 minutes;
Add the tomato, red sausage, and blanched tofu skin and cook for 2 minutes;
Add salt and MSG to taste;
It’s ready to serve. It’s delicious to eat as is, or you can dip it in your favorite sauce for even more flavor.
