The practice of vegetarian roast duck introduces the cuisines and their functions in detail: spleen-invigorating and appetizing recipes for New Year's Eve dinner and malnutrition recipes.

Taste: salty technology: stir-fried duck. Ingredients: 500g oil skin, 250g fresh mushrooms, and winter bamboo shoots 150g.

Seasoning: 5 grams of soy sauce, 3 grams of sugar, 4 grams of salt and 5 grams of sesame oil teach you how to cook vegetarian roast duck, and how to cook vegetarian roast duck is delicious. 1. 16 pieces of tofu skin (oil skin) are divided into two equal parts, and each piece of eight pieces can make a plain duck;

2. Soak the mushrooms and cut them into shreds;

3. Winter bamboo shoots are cooked first and then shredded;

4. Stir-fry shredded mushrooms with 2 tablespoons of oil, then add shredded bamboo shoots and stir-fry, add seasonings, and stir well to get out of the pot;

5. Of the eight pieces of bean curd skin, first, two pieces are evenly spread on the bottom layer, then three pieces are soaked in the heated seasoning, then the water is squeezed out, spread into strips, and fried shredded materials are added;

6. The other three pieces of tofu skin are also soaked in seasoning, squeezed dry, covered on it, and then made into strips with the two tofu bags below;

7. The other eight pieces are made into another plain duck in the same way, and steamed together in a steamer or rice cooker for five minutes;

8. Take it out and let it cool a little, then fry it in a pot with a little oil on both sides, and then cut it into long strips with a knife, and serve. Jade rabbit's way to welcome the new year introduced the food and its effect in detail: New Year's Eve dinner.

Taste: salty and fragrant technology: cold dish Yutu welcomes new materials: main ingredients: tofu (north) 250g.

Seasoning: 3g of white sugar, 3g of white vinegar, 5g of onion, 3g of ginger, 3g of garlic (white skin), and 0g of soy sauce10g: low in oil and cholesterol, fresh and refreshing. Teach you how to be a jade rabbit to welcome the new year. How to make a jade rabbit delicious in the New Year? 1. Cut the tofu into rabbits for later use.

2. Cut onion, ginger and garlic into fine powder;

3. Mix soy sauce, broth, sugar, white vinegar, onion, ginger and minced garlic into low-calorie sauce;

Decorate the rabbit-shaped tofu on the plate and dip it in the juice when eating.

The practice in spring is to introduce the cuisines and their effects in detail: clearing away heat and toxic materials, improving eyesight and invigorating spleen and appetizing.

Taste: salty and fragrant technology: spring frying. Ingredients: 300g of winter bamboo shoots, shepherd's purse100g.

Accessories: 20 grams of carrot

Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of starch (corn) and 20 grams of peanut oil teach you how to make it full of spring flavor and how to make it delicious.

2. Add water into the starch bowl to make wet starch;

3. Wash shepherd's purse, blanch it with boiling water, take it out and shower it in cold water, squeeze out the water and cut it into coarse powder;

4. Wash and cook carrots and cut them into powder for later use;

5. Sit in a pot, put oil, stir-fry winter bamboo shoots, add chicken soup, coarse salt and monosodium glutamate, and add shepherd's purse and water starch to thicken after boiling;

6. After the pot is boiled, add carrots and serve. The practice of quanfu tofu introduces the cuisine and its function in detail: the recipe of strengthening the spleen and appetizing for New Year's Eve dinner and the recipe of malnutrition.

Taste: Salty and umami flavor technology: fried Quanfu tofu production materials: main ingredients: 200g tofu (north), 50g shiitake mushrooms (fresh shiitake mushrooms), 0/00g cabbage/kloc-,30g shiitake mushrooms (fresh).

Seasoning: 50g of vegetable oil, 20g of soy sauce, 0g of 65438+ salt, 3g of sugar, 5g of starch (corn) to teach you how to make Quanfu tofu. How to make Quanfu tofu delicious? 1. Mushrooms are soaked in boiling water and pedicled;

2. Wash fresh mushrooms and remove pedicels;

3. Keep the cabbage (rape) in your heart, trim the leaves and roots, blanch them to green, and take a cold bath;

4. Heat the pot on the fire. Slip a little oil into the wok, pour in plain oil and heat it.

5. Cut each piece of tofu into 5 pieces with a knife;

6. Add water into the starch bowl to make wet starch;

7. Fry tofu until golden on both sides, add a bowl of soy sauce, sugar, salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, and simmer on low heat until the soup is thick, and leave the fire;

8. Take a big disc, put the Chinese cabbage into the dish with chopsticks to spread the bottom (with the roots facing outwards), put the tofu on the Chinese cabbage, then put the mushrooms on the tofu, and finally put the fresh mushrooms in the green, yellow, black and yellow layers;

9. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.