What are the common dishes in stewed vegetables?

Poultry, livestock and their heads, hooves, offal, offal, to eggs, soy products, mushrooms.

At present, the common braised food is mainly divided into three categories: red braised food, white braised food and bad braised food. Among them, red braised beef is the most common and has obvious differences in color. The spiced beef we often eat falls into this category. Generally, the raw materials need to be blanched first, and then simmered in an old brine pot until crispy to achieve the effects of adding flavor, aroma and color.

As a representative of red brine, Sichuan brine is not only rich in color, but also added with various kinds of Sichuan peppercorns and chili peppers, making the brine spicy and fragrant. At the same time, many Chinese herbal medicines are added to add an extra touch. Nourishing effect. The red brine in Cantonese cuisine has gradually developed overseas with the immigration wave. Not only is it favored by overseas friends for its fresh and sweet taste, but it has also taken root all over the world as it continues to adapt to local tastes.