Pachyderm (cowhide)
I still remember when I was a child, every Qingming Festival, relatives who returned to their hometowns to worship their ancestors would bring back some fresh vegetables from the countryside when they left, and they also liked this thick-skinned dish very much. This makes my mother very incomprehensible, and presumably friends who have lived in the countryside should understand. When I was shopping for vegetables today, I saw freshly put on the shelves of thick-skinned vegetables, so I bought one and shared my favorite method!
How to make cowhide vegetables
Step 1
Prepare a thick-skinned vegetable.
Step 2
Wash the thick-skinned vegetables, cut the stems and leaves into short sections; Chop the garlic and ginger.
Step 3
Bring the water to a boil and pour in a few drops of cooking oil.
Step 4
Lower the thick-skinned vegetable stalk and cook for 8 minutes.
Step 5
Add the leaves and cook for 2 minutes.
Step 6
Remove and drain the water.
Step 7
Sauce: Mix a little sweet potato starch with water, and add an appropriate amount of light soy sauce.
Step 8
Pour rapeseed oil into the pot, heat until 60% hot, add lard and stir-fry.
Step 9
Then add bean paste and stir-fry the red oil.
Step 10
Then add minced ginger and garlic and tempeh and stir-fry until fragrant.
Step 11
Pour in thick-skinned vegetables and stir-fry evenly, add monosodium glutamate.
Step 12
Cook in the sauce, and the soup can be cooked.
Step 13
Try it now!
Cooking tips for cowhide dishes