material
Ingredients: Baked bran (a big bowl after washing, and then shoot after washing your face next time! ), 3 auricularia auricula, 8 shiitake mushrooms, water chestnut 10, half fresh bamboo shoots and a handful of cooked peanuts.
Accessories: star anise, pepper, pepper, soy sauce, soy sauce, 2 tbsp sugar, salt, cooking wine, broth, chicken essence, onion 1 root, ginger 1 root.
working methods
1. Bake bran, cut into pieces, oil and serve.
2. Tear large pieces of auricularia auricula, cut three pieces of Lentinus edodes, slice horseshoe and slice fresh bamboo shoots.
3. put a spoonful of olive oil in the pot, heat it, add pepper, pepper and star anise, and stir fry.
4. Add chopped green onion and stir-fry in Jiang Mo.
5. Heat the cooked peanuts on medium heat until they are fragrant.
6. Add mushrooms, water chestnuts and bamboo shoots and stir fry.
7. Add chicken essence, cooking wine, soy sauce, soy sauce and sugar. After the cooking is colored, add the broth.
8. Add the oiled bran, stir-fry and cook for 10 minute until the bran tastes delicious, and collect the basic soup.
9. Season with salt, and finally drop sesame oil before cooking!
10. Let it cool, put it in the refrigerator for at least 4 hours, and eat it the next day.
Salad (vegetarian)
material
Organic tamarind, organic cucumber, organic celery, organic purple Korea, organic apple, a little organic tomato, seasonal organic fruit, 1 spoon organic red wine vinegar, 3 spoons organic olive oil.
working methods
1, comprehensive organic lettuce fruits (lettuce, cucumber, celery, purple cabbage, apple, tomato) are washed and drained.
2. Cut tamarind, cucumber and tomato in half, and cut purple Korea into filaments for later use. Soak in ice water for about 3 minutes, remove and drain for later use.
3, take practice 2 after the lettuce and fruit are placed on the plate, drizzle with salad sauce, which is a crispy appetizing salad.
Su Sam sun
material
Vegetarian meat, vegetarian ham, dried bean curd, carrots and green peppers.
working methods
1, all ingredients are shredded.
2, hot oil, put vegetarian ham, vegetarian meat and stir fry.
3. Add carrots and stir fry.
4. Add green peppers and add salt.
5. Cook yellow rice wine before cooking and season with chicken essence.
Cao Tang ba su
material
Eight shiitake mushrooms, soaked in cold water, sliced without pedicels, tremella 10g, soaked in cold water, cleaned, carrots 80g, peeled slices, celery 80g, thick gluten slices, corn (corn) bamboo shoots 80g, fresh cans, gluten 40g, walnuts 40g, cashews 40g and vegetarian soup 240ml.
working methods
1. Blanch mushrooms and tremella in boiling water for later use.
2. Boil a pot of water and add a little salt. Boil cashews and walnuts for about 5 minutes, then drain. Gluten is also slightly retained.
3. Pour 1/2 tablespoons of vegetable oil into the pot, fry the fragrant nuts with slow fire until golden brown, and take them out immediately for use.
4. Heat the pan and add 1 1/2 tablespoons of vegetable oil. Saute ginger slices, add all the ingredients except nuts and stir fry. Add vegetarian soup, salt, sugar and sesame oil, and simmer for about 5 minutes. Finally, add cashew nuts and walnuts and mix well to serve.