Materials: tomato 10, rape leaf 1000g, Volvariella volvacea10.
Method:
1. Wash and blanch the rape leaves, take them out and put them on a plate with sesame oil.
2. Peel the tomatoes, cut off the roots, dig out the pulp inside, and put it on the rape leaves, mouth down. Wash Volvariella volvacea and stir-fry in 4% mature oil, then stir-fry with cooking wine, soy sauce, white sugar, vegetarian soup and monosodium glutamate, thicken and put in tomatoes.
Dry-roasted winter bamboo shoots
Ingredients: 250g of bamboo shoots, 30g of mushrooms, 25g of carrots and 25g of green beans.
Method:
1. Slice the winter bamboo shoots, cut them into thick strips with a cross knife, dice the winter mushrooms and carrots, chop the watercress in Danxian County, mince the onion and ginger, and blanch the winter bamboo shoots, winter mushrooms, diced carrots and green beans with boiling water once and take them out;
2. Choke the pot with chopped green onion, stir-fry red oil, cooking wine, vegetarian soup, salt and white sugar with watercress, add all the raw materials, simmer with low fire for 10 minute after boiling, and collect juice on medium fire until the juice is completely oily, which can be used as J.
Shrimp with longan;
Ingredients: 250g fresh mushrooms, 6 longan carrots, 6 red cherry carrots and 25g green beans,10g.
Winter bamboo shoots in water 15g!
Method:
1, mushrooms are cut into shrimp shapes, carrots and winter bamboo shoots are washed and diced;
2. Beat egg whites, starch and baking powder into batter, and stick shrimps in 70% hot oil and fry until light yellow;
3. Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", top the plate twice, and serve with longan and red cherry.
Broth radish feast
Ingredients: ivory white radish about 1000 grams of coriander leaves a little.
Method:
1. Wash and peel the radish, cut it into long slices, then cut five connected blades, soak them in water, pat the starch dry after draining, steam it in a cage, and soak it in clear water;
2. Boil the vegetarian soup with salt, soak the radish slices and cook them slightly, then take them out and put them in the soup basin;
3. Boil the vegetarian soup, add salt, pepper and monosodium glutamate, skim off the floating foam, pour it into the soup basin and sprinkle with coriander.
Su bazhen
Raw materials:
Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrots, water-soaked tremella, water-soaked mushrooms, white lotus seeds.
System:
Blanch Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrot balls, water-borne tremella, water-borne mushrooms and white lotus seeds, and take them out. After seasoning with salt and broth, pour out the original juice and put it on a plate. Boil the raw juice and thicken it, then pour it on the cabbage.
Mushroom tofu rot
Ingredients: 200 grams of south tofu, 75 grams of water-soaked mushrooms, and green beans 100 grams.
Method: Cut tofu into pieces, cook mung beans and wash mushrooms. Add 60% hot oil to tofu, fry until both sides are golden, add soy sauce, cooking wine, sugar, monosodium glutamate and fresh soup, season with low heat, thicken and plate. Leave the bottom oil in the pot, stir-fry mushrooms and green beans, add cooking wine, monosodium glutamate, salt and fresh soup, thicken with a little sesame oil, and put it in the center of tofu.
Steamed wax gourd cup
Raw materials: 500g of green wax gourd, cooked winter bamboo shoots100g, water-borne mushrooms100g, mushrooms100g.
System:
1. Wash winter mushrooms and shiitake mushrooms, peel winter bamboo shoots and chop them into powder;
2. Stir-fry in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and mushroom soup, thicken after boiling, and let cool to make stuffing;
3. Poke 14 cylinder at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it, and apply sesame oil for later use;
4. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.
Gongde tofu
Ingredients: 250g of South Tofu, 50g of 10 Lentinus edodes, 10 Lentinus edodes,15g of green peach, 12 Lentinus edodes.
Method: Cut the tofu into circles, wash the mushrooms, remove the mushroom roots, and cut the cherry into two pieces. Fry tofu in 70% hot oil until golden brown. Add soy sauce, cooking wine, sugar, monosodium glutamate, salt and vegetarian soup to taste. After the soup is thick, thicken the tofu, first code the mushrooms, and finally code the cherries.
Lohan shangsu
Raw materials:
50g of water-borne mushrooms, 50g of water-borne Tricholoma, 50g of water-borne Nostoc flagelliforme, 50g of water-borne yuba, 50g of water-borne black fungus, 20g of winter bamboo shoots, 20g of green peppers, 20g of carrots, 20g of oil gluten and 20g of fried potatoes.
System:
Shred mushrooms and yuba; Sliced mushrooms and winter bamboo shoots; Tremella and auricularia auricula are torn into small flowers; Break the oil noodles and green peppers into small pieces; Carrot cutting blade; Slice ginger, stir-fry in 60% hot oil for fragrance; Stir-fry the ingredients, add cooking wine, soy sauce, sugar, salt and monosodium glutamate to taste, thicken the sesame oil and serve.
Bamboo sheng Shang su Juan
Raw materials of bamboo sheng vegetable roll: about 200 grams of Chinese cabbage, 50 grams of shredded mushrooms, 50 grams of shredded winter bamboo shoots, 50 grams of shredded dried bamboo shoots, 50 grams of shredded tremella and pepper.
Method: blanch shredded mushroom, shredded winter bamboo shoots, shredded dried bamboo shoots and shredded tremella in water, stir-fry in 4 mature hot oil, add salt, sugar, monosodium glutamate and two soups and boil. Boil the soaked bamboo sheng in soup, steam the above filaments in bamboo sheng soup, and put cooked Chinese cabbage around.