Exercise:

1. Wash taro, steam it in a cage, take it out and press it into mud, add a little salt and pepper to taste it, and then wrap it into strips with special tofu skin.

2. Heat the corn oil in the net pot, stir-fry the taro roll, remove it and put it in the plate, then pour the melon juice.

Description:

Cucumber juice is a salty and delicious juice prepared by steaming Yunnan cucumber, taking it out, pressing it into mud, adding salt, vegetarian soup and other materials, and putting it in a pot.

Fried lotus root slices with sugar

Ingredients: 500 grams of lotus root.

Ingredients: appropriate amount of flowers and white sesame seeds.

Seasoning: white sugar 15g, water 80g, a little salt, chicken powder, salad oil, rice vinegar, shredded dried Chili, shredded onion and garlic slices.

Method:

1. Peel the lotus root, wash it, cut it into thin slices, cook it in boiling water with soft candy until half cooked, drain the water, and fry it in hot oil until golden brown.

2. Add a little salad oil to the pot, stir-fry garlic slices, add shallots, dried Chili shreds, soft candy, salt, rice vinegar and clear water, stir-fry over high fire until it can be spun, add fried lotus root slices, quickly turn the pot over, sprinkle with white sesame seeds, take out the pot and put it on a plate, and decorate it with edible flowers.

Production key: stir-fried lotus root slices must be fried after flying water, and direct frying is easy to blacken. Adding sugar when flying water can make lotus root slices lay a sweet bottom taste.

Comments: Lotus root slices are crisp, sweet and slightly spicy, golden in color and lovely.

pure and fresh

Raw materials:

Fresh coconut meat, yellow peach, sweet bean, pansy purple petals, broth, salt, water starch.

Method:

1, removing impurities from coconut meat and changing it into rhombic tablets; Removing the core of the yellow peach, taking the pulp, and cutting into diamonds;

2. Blanch the yellow peach, coconut meat and sweet beans respectively, mix well and plate;

3, put a little broth in the pot, add salt to make it fresh and salty, thicken it and take it out of the pot;

4. After serving, pour the broth into the plate and sprinkle the petals of pansy.

Comments:

This dish emphasizes the fresh and refreshing summer feeling. The faint milk smell of coconut meat, the softness of yellow peaches and the crispness of sweet beans are all in their own chapters. The difficulty lies in the moderate modulation of fresh and salty taste, which cannot overshadow the original sweetness of food.

Stew radish bran with slow fire

Exercise:

1. First, put the corn oil into the pot and heat it, then add the carrot paste and ginger paste (the ratio of the three is 13: 8: 1). Stir-fry until water is dry, and filter residue to obtain carrot oil.

2. Put a proper amount of carrot oil into the pot, stir-fry the bean paste and yam paste, add a proper amount of water, and simmer for 1 hour to get the vegetarian soup for making this dish.

3. Then put the radish and bran into the vegetable soup. Cook on low heat until soft and cooked, season with salt and serve on a plate, garnish with a little.

Mango mushroom

Exercise:

1. Cut the water-soaked mushrooms into thick shreds with scissors, add a little salt to taste, and then sprinkle a layer of raw powder on them. When they are fried in the oil pan until crisp, take them out and put them on a plate.

2. Then pour the homemade mango juice on the shredded mushrooms, sprinkle with fried ginger and serve with a little embellishment.

Description:

Self-made mango juice is a sweet and sour jam made by mashing mango meat and adding salt and sugar.

Features:

This vegetarian dish evolved from crispy eel in traditional dishes.

Boiled delicacies with Flammulina velutipes

Exercise:

1. Blanch Flammulina velutipes in a boiling pot with salt, take it out and put it at the bottom of the nest. In addition, put the hairy belly of bamboo slices soaked in water in a boiling pot and take it out for later use.

2, the net pot is on fire, mixed with vegetarian broth, seasoned with salt and mushroom essence. After the bamboo hairy belly is cooked, put the Flammulina velutipes in the pot.

3, put a little oil in the net pot, stir-fry the green pepper ring, pepper and red pepper ring together, then take the pot and scoop it on the bamboo hairy belly in the plate to become a dish.

Features:

This dish uses bamboo hairy belly and Flammulina velutipes as the main ingredients, and the finished dish is the popular fresh pepper flavor in recent years.

Bayaodi eggplant

Exercise:

1. Cut the eggplant into thick slices, hang the egg paste evenly, fry it in the oil pan, take it out and put it on a plate.

2. Put oil in a clean pot, stir-fry the vegetarian meat and tomato sauce together, add a proper amount of vegetarian soup and a little salt to taste, thicken and pour it on the eggplant cake. Serve.

Thai yam sparerib

Exercise:

Peel the yam, cut it into chunks with a thickness of 1 cm, hang a layer of egg paste, and stick bread crumbs evenly. When it is soaked in oil pan with low fire until it is cooked and crisp, take it out and put it on a plate, pour Thai juice on it and decorate it slightly.