There are many vegetarian dishes that can taste like meat dishes! I went to Nanjing last year and there was a vegetarian restaurant there called Luliuju. Not only did the vegetarian dishes taste the same as meat dishes, they even looked the same! If you don’t know, it’s no different than eating meat dishes!

Let me tell you how to make some vegetarian dishes. You can change your taste! (It’s not considered an authentic vegetarian dish! Authentic vegetarian dishes don’t even include onions and ginger. I’ve eaten them but can’t cook them!)

Siwawa (a famous snack in Guiyang)

Ingredients: 250g refined flour, 50g mung bean sprouts, 25g shredded kelp, 25g shredded pickled radish, 25g shredded kohlrabi, 25g root sections, 25g celery sections, 25g bracken sections, 25g cold noodles, bamboo shoots 25 grams of shredded silk and 20 grams of crispy soybeans.

An appropriate amount of salt, sesame oil, soy sauce, vinegar, MSG, ginger foam, chopped green onion, etc.

Operation: Brand. Add water to the flour, a little salt, and knead well (the ratio of water to flour is 1:6). Heat a pan, brush with oil, and wipe it dry. Then pick up the dough with your left hand and shape it into a round shape. Punch the bottom of the pan into a circle with a diameter of 9 cm. When the skin is thin, immediately lift up the round dough with your right hand to make dozens of spring roll skins, put them in a steamer and steam them briefly to soften them, making it easier to wrap. Then boil the mung bean sprouts, kelp shreds, celery sections, and bracken sections with boiling water, and put them into small plates respectively. In the small bowl, add soy sauce, vinegar, monosodium glutamate, sesame oil, ginger foam, chopped green onion, and simmered chili pepper to make a juice. Put a variety of vegetable shreds into the spring roll wrapper and wrap it into a pocket shape with a big top and a small bottom, add crispy soybeans, and pour in the chilli sauce to serve.

Tips: The ratio of water to flour must be well controlled, you must move quickly when spreading the dough, and you must be able to "throw the noodles".

Homestyle Shaozi Fish (Sichuan style vegetarian dish)

Ingredients: 400g potatoes, 300g oily skin.

70g water gluten, 8g starch (broad bean), 120g egg, 20g winter bamboo shoots, 5g soybean flour, 15g mushroom (fresh), 20g carrot.

Salt 4 grams MSG 3 grams green onions 15 grams white sugar 2 grams ginger 7 grams vinegar 5 grams garlic 5 grams pickled pepper 10 grams glutinous rice wine 20 grams bean paste 10 grams rapeseed oil 40 grams pepper 1 gram each Appropriate amount

Operation: 1. Wash and cook the potatoes, peel them, and mash them into a pot;

2. Add eggs, 10 grams of minced bean sprouts, and shredded winter bamboo shoots into the mashed potatoes. , soybean flour, monosodium glutamate, pepper, ginger rice, and appropriate amount of salt, stir it into a puree with chopsticks;

3. Then, spread out the oil skin and flatten it, add the pureed mashed potatoes, and roll it up to make it. The shape of the fish;

4. Use small scissors to cut the fish body into even scales;

5. Make small circles from the mushrooms to make the fish eye sockets;

6. Make small round beads from carrots to make fish eyes;

7. Then cut the fish tail into a herringbone shape with scissors, put it in a steamer and steam it until it is cooked;

8. Steam the gluten and mince it into minced vegetarian meat;

9. Cut the green onion, mince the ginger and garlic, soak the red pepper and mince it;

10. Add oil to the pot and soak it in red pepper. Stir-fry the pepper until fragrant, then add ginger, garlic, vegetarian minced meat, vegetarian fish, soup, salt, sugar, monosodium glutamate and fermented glutinous rice wine;

11. After the taste is good, add vinegar, water starch, bean paste and Chop green onion, squeeze the juice and remove from the pan and put it on a plate

Watted Eggplant Fish (an innovative famous dish of Beijing Gongdelin Vegetarian Restaurant)

Ingredients: 300 grams of eggplant.

40 grams of egg white and 20 grams of shiitake mushrooms (dried).

Salt 3g chili sauce 20g soy sauce 10g vinegar 2g white sugar 10g MSG 2g ginger 5g peanut oil 100g starch (pea) 15g

Operation: 1. Peel the eggplant and cut it into 1 cm thick, 3 cm wide and 6 cm long pieces, cut both sides with a knife;

2. Add a little salt to the eggplant pieces, marinate for about 15 minutes, lightly Gently squeeze out part of the water and set aside;

3. Dice the mushrooms in water;

4. Stir the egg whites well and set aside;

5. Fry Set the pot over high heat, add peanut oil, and heat until it is 50% hot. Put the egg white paste on the eggplant pieces one by one and put them into the pot. Fry until golden brown. Remove from the pot and drain the oil;

6. Leave the bottom of the pot Oil, add shredded ginger, chili sauce, monosodium glutamate, refined salt, soy sauce, vinegar, and sugar, stir-fry until flavourful;

7. Add eggplant fish, diced mushrooms and 100 ml of fresh soup, and cook on low heat for 4 to 5 Minutes, wait for the sauce to thicken, then drizzle with sesame oil and serve

Vegetarian chicken drumsticks with tomato sauce (Hubei style vegetarian dish)

Ingredients: 500g potatoes (yellow skin), 120g oily skin.

100 grams of winter bamboo shoots, 10 grams of mushrooms, 5 grams of starch (broad beans), and 5 grams of peppers (green and pointed).

Salt 4g soy sauce 15g white sugar 5g tomato juice 25g MSG 3g ginger 5g peanut oil 50g pepper 5g

Operation: 1. Tofu skin (oil skin) Cut into strips 9 cm long and 3 cm wide;

2. Cut half of the winter bamboo shoots into thin strips and half into small dices;

3. Remove the stems of the mushrooms and cut them into small pieces. Cut into small cubes;

4. Remove the stems and seeds from the green pepper, and cut into diamond-shaped pieces;

5. Put the soy sauce, sugar, and monosodium glutamate into a bowl and mix thoroughly to form a sauce color;

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6. Wash potatoes (potatoes), steam them, peel them, and crush them into puree;

7. Add diced winter bamboo shoots, diced mushrooms, MSG, white sugar, refined salt, ginger powder, dry starch and mix well to form a filling;

8. Spread the tofu skin strips flat on the chopping board, first place 3 shredded winter bamboo shoots on it, then put the potato filling on it, wrap it into shredded chicken legs, and use Spread 5 grams of diluted wet starch evenly and seal, thus making 16 vegetarian chicken legs;

9. Put the prepared vegetarian chicken legs into the cage and steam them over high heat for 10 minutes, take them out, and coat them with sauce color; < /p>

10. Set the wok over high heat, add peanut oil, and heat until it is 70% hot. Put the vegetarian chicken legs into the pot one by one and fry for 3 minutes until golden brown; take them out;

11. Place the chicken legs, one leg facing out and the other leg facing in, on the plate in a crosswise manner;

12. Pour off the remaining oil from the original wok, place it on a high fire, add the green pepper and stir-fry for a while, Add 50 ml of water, tomato juice, monosodium glutamate, and refined salt, and cook;

13. After boiling, use the remaining wet starch to thin and thicken, pour in sesame oil, shake the pot evenly, and pour in On a plate, sprinkle with pepper and serve.

Tips: Spread the bean skin flat, place shredded winter bamboo shoots horizontally on top, expose 1/3, then put potato stuffing, wrap it into the shape of a chicken leg, which is a vegetarian chicken leg

Soft fried Vegetarian kidney flower (Beijing style vegetarian dish)

Ingredients: 200 grams of water gluten.

240g eggs, 20g wheat flour, 10g starch (bava beans).

3 grams of star anise, 20 grams of soy sauce, 20 grams of fennel seeds [cumin seeds], 2 grams of white sugar, 8 grams of cinnamon, 1 gram of cloves, 1 gram of MSG, 2 grams of ginger, 2 grams of peanut oil, 30 grams

Operation: 1. Steam and press the gluten into 1.5cm thick slices and cut into 4 pieces;

2. Place the gluten pieces in 80% hot sesame oil and fry until golden brown;

3. Leave peanut oil in the frying spoon, heat it to 70% heat, add minced ginger, gluten cubes, soy sauce, 250 ml of white soup, MSG, and sugar;

4. Add star anise, cinnamon, cumin, and cloves. Wrap it in a clean cloth, put it into a spoon at the same time, simmer the soup over low heat, pour it out and let it cool;

5. Cut the stewed gluten into a 0.3 cm wide cross cutter. Then cut into strips 3.6 cm long and 1.2 cm wide, which are the "kidney flowers";

6. Sprinkle the flour on the "kidney flowers" and shake them loose;

7. Put the eggs Knead it in a bowl, add wet starch, the remaining flour and 50 ml of water, and stir into a thin paste;

8. Put peanut oil in a frying spoon, heat it over a high fire until it is 40% hot, and fry the "kidney flowers" "Dip it into the thin batter, fry it in oil until it turns light yellow and serve.

Tips: It is better to use whole egg batter, also known as soft fried batter. It is mostly used for soft frying or pot roasting. It can also be fried, boiled or steamed. The best mixing ratio is: 150 grams of flour. , 100 grams of whole eggs, 50 grams of starch, 25 grams of water

Dried fried vegetarian yellow croaker

Ingredients: 240 grams of eggs.

25 grams of peas, 30 grams of winter bamboo shoots, 20 grams of mushrooms, 13 grams of mushrooms (dried), 10 grams of starch (broad beans), 20 grams of oily gluten, 20 grams of wheat flour, and 30 grams of bread crumbs.

Salt 3g salt and pepper 3g soy sauce 10g MSG 2g ginger 1g sesame paste 25g peanut oil 40g white sugar 2g

Operation: 1. Crack 120g eggs in a bowl , add flour, refined salt, wet starch and a small amount of water to make a thin paste;

2. Cut the winter bamboo shoots, shiitake mushrooms, and shiitake mushrooms into thin strips;

3. First break the oily gluten into two halves with a knife, then blanch it in boiling water, squeeze out the water, and cut into pieces;

4. Put the frying spoon on high heat, scoop in the peanut oil, and heat it until it is 70% hot , add minced ginger, winter bamboo shoots, shiitake mushrooms, mushrooms, oily gluten and fresh peas, add 75 ml of white soup, soy sauce, monosodium glutamate and white sugar and stir-fry until cooked;

5. When the soup is almost gone, pour in 5 Dilute wet starch, mix well, pour into a bowl, mix in sesame paste and wet starch, mix well to form a filling;

6. Crack 120 grams of eggs into a bowl, stir well and put into the oil pan Lay the egg skin flat, place the filling on half of the egg skin, and spread it into a fish body shape about 21 cm long, 6.6 cm wide, 1.2 cm thick, with pointed ends;

7. Then put the eggs Fold the other side of the skin over and cover it on the "fish body";

8. Stick the edges of the egg skin together with thin paste, tuck them under the "fish body", and then knead them into shape. First Shape it into the shape of a yellow croaker;

9. Then flatten the "fish spine" and "fish tail" into the shape of a dorsal fin and carve a knife pattern;

10. On the head Carve a semicircular "fish gill" and use winter bamboo shoots and shiitake mushrooms to make "fish eyes" and glue them together;

11. After the whole "yellow croaker" is shaped, place it on a greased surface Put it on the plate and steam it for about half an hour, take it out and let it cool, spread the batter evenly on both sides and stick it with bread crumbs;

12. Return the frying spoon to low heat, add peanut oil, heat it until it is 40% hot, and put the " Put "yellow croaker" in, fry until golden brown and take it out;

13. Use a knife to cut it from head to tail, then cut it into 1.5 cm wide diagonal pieces, put it on the plate, align the knife edge, and keep the fish If the shape is complete, sprinkle with pepper and salt and serve.

Tip: After shaping the whole "yellow croaker", steam it first to shape it, let it cool before frying it. Because the bread crumbs are stuck on the outside, the oil temperature should not be too high when frying to avoid burning the skin

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Vegetarian sweet and sour prawns (one of the famous dishes of Beijing Gongdelin Vegetarian Restaurant)

Ingredients: 100g oily skin, 600g carrots.

20g shiitake mushrooms (dried), 25g winter bamboo shoots, 50g green pepper, 13g starch (broad beans), 70g pineapple, 20g cornmeal (yellow).

White sugar 30g vinegar 15g pepper 2g salt 5g tomato paste 25g MSG 3g ginger 5g cooking wine 15g peanut oil 60g sesame oil 10g

Operation: 1 .Wash the carrots, peel them, put 400 grams into the pot, add water and cook until cooked, take out and rinse with cold water;

2. Then use a thin wire basket to grate the carrots and put them in Put it into a small pot;

3. Add refined salt, a little MSG and corn flour to the carrot mash and stir it into a filling;

4. Take 150 grams of raw carrot and cut it into shrimp heads and shrimps Tail shape;

5. Put the flour into a bowl and add appropriate amount of water to make a porridge-like batter;

6. Cut the oil dough into 12 cm square large pieces and spread it evenly on one side. Layer batter;

7. Then roll the carrot stuffing into thumb-thick curved strips and place them on the oil skin, and connect the shrimp heads and tails to the two ends of the stuffing strips;

8 .Then roll up the stuffing strips with oily dough and stick the joints with batter to become vegetarian prawns;

9. Cut 50 grams of mushrooms, winter bamboo shoots, green peppers, and carrots into dices the size of mung beans, and put them in boiling water Boil it in the pot for a while, take it out and let it cool;

10. Peel and wash the pineapple, and cut it into small dices the size of mung beans;

11. Turn on the two woks at the same time , put sesame oil in a pot, add minced ginger and stir-fry until fragrant, then add tomato paste, refined salt, monosodium glutamate, cooking wine, white sugar, rice vinegar, pepper noodles, and 150 ml of boiling water to make a sweet and sour sauce;

12. When the sweet and sour sauce is boiling, add diced mushrooms, diced winter bamboo shoots, diced green peppers, diced carrots, and diced pineapples. Thicken the juice with water starch;

13. Add peanut oil to another pot and cook for 7 seconds. When hot, add the vegetarian prawns and fry one by one until the skin is crispy. Remove from the pan, drain the oil, place on a plate, and pour the sweet and sour sauce over it. Serve. < /p>

Vegetarian Jade Chicken Slices (one of the famous dishes of Beijing Gongdelin Vegetarian Restaurant)

Ingredients: 200 grams of Hericium erinaceus.

25 grams of green pepper, 10 grams of carrots, 13 grams of starch (bava beans), and 25 grams of egg white.

2 grams of MSG, 5 grams of ginger, 3 grams of salt, 30 grams of peanut oil, 10 grams of cooking wine

Operation: 1. Squeeze the water from the Hericium mushrooms, cut them into slices, and put them in a bowl inside, add egg white and mix evenly with your hands;

2. Wash and core the green peppers and cut them into pieces with a spatula;

3. Wash the carrots, peel them and cut them into flowers Slant blade;

4. Heat the wok, add peanut oil, heat until 40% hot, slide the chicken slices into the pan, then add the ingredients into the pan and slide them together, remove from the pan and drain the oil; < /p>

5. Leave the bottom of the pot to cook, heat it to 70% heat, add shredded ginger, 100 ml of fresh soup, salt, cooking wine and MSG and bring to a boil, pour in wet starch to thicken, add in smooth slices , pour in a little oil and serve.

Hericium with water: Place the Hericium mushroom in a container, soak it in hot water, the water should be wider, press it with a porcelain plate, so that it is completely immersed in the water, and wait until it is swollen enough to become transparent. , use a sharp knife to cut off the hard and old roots (do not damage the hair on the head), then rinse with clean water several times, soak in cold water (the water should be wider) and set aside.