Recipe of Award-winning Pot-au-feu with soy milk
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Pot-au-feu with soy milk. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Pot-au-feu with soy milk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pot-au-feu with soy milk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pot-au-feu with soy milk is For 2～3 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Pot-au-feu with soy milk using 12 ingredients and 5 steps. Here is how you can achieve it.
This is a hearty recipe that allows you to take nutrition of various ingredients at once with just one pot.
Other ingredients such as cabbage, broccoli, potatoes, and lotus root are also delicious.
Ingredients and spices that need to be Get to make Pot-au-feu with soy milk:
- 150 g pork shoulder (chunk)
- 1 Tsp salt
- A pinch of coarsely ground pepper
- 1 Tsp olive oil
- 1/2 of a medium carrot
- 150 g Daikon （Japanese white radish）
- 1 small onion
- 1/2 medium sweet potato
- 150 g zucchini
- 1/2 bay leaf (if available)
- 600 ml water
- 50 ml soy milk
Instructions to make Pot-au-feu with soy milk
- Sprinkle the pork shoulder with salt and coarsely ground pepper. Wrap it, and put it in the fridge for a day.
- Cut 1 into 3cm pieces and grill with olive oil on a pan.
- Put 600 ml of water in a pot and heat it. After it comes to a boil, add ② and bay leaves if you have them. Simmer for 30 minutes on low heat.
- Cut carrots, sweet potatoes, and zucchini into round slices, and cut the Japanese radish into quarter slices, and onion into four pieces, leaving the core intact, so that they are the same size as the pork shoulder. Add the rest of the vegetables and simmer until tender.
- Finally, add the soy milk and warm it up.
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