material
Wild celery, Agrocybe aegerita, carrot, Jiang Mo.
working methods
Burdock, red dates and yam
material
Burdock, yam, red dates, carrots, peanuts, cabbage (cabbage)
working methods
Emerald baicaibao
material
Tofu, mushrooms, Chinese cabbage, winter bamboo shoots
Accessories: radish, green pepper, cucumber, carrot, kelp and bread crumbs.
Seasoning: salt, pepper, Jiang Mo, sesame oil and sugar.
working methods
Broccoli vermicelli pot
material
Broccoli, flat-pointed bamboo shoots, carrots, Pleurotus ostreatus, white gourd, vermicelli, red pepper.
working methods
Fried bean skin
material
Defatted soybean skin120g, olive oil, dried pepper, sweet noodle sauce, white sugar, soy sauce, soy sauce and sesame oil.
working methods
Potato Sam sun
material
2 potatoes, 2 tomatoes, 8 mushrooms, green pepper 1 piece. 3 tbsps of oil, a few slices of ginger, 2 tbsps of light soy sauce, 2 tsps of salt1/and 2 tsps of sugar1/.
working methods
Sweet and sour pineapple master Hericium erinaceus
Cishi vegetarian
When it comes to traditional Cantonese cuisine, we have to mention the classic stir-fry that Cantonese people love-pineapple meat. This dish has stood for decades, and it is still popular from the past food stalls to today's air-conditioned rooms, from the restaurant on the corner to the high-end restaurant. Even foreign devils never forget to put up their fingers and say yes!
material
Hericium erinaceus, fresh pineapple, red pepper, raw flour, flour and baking powder.
working methods
1. Hericium erinaceus is torn into small pieces by hand. Put Hericium erinaceus in a boiling pot, blanch, pour out and wring out the water.
2. Add a little baking powder and 20 grams of raw flour to 50 grams of flour to make a crisp paste powder for later use.
3. Peel the pineapple and cut it into fan-shaped pieces for later use.
4. Cut the green pepper into triangular pieces for use.
5. Add a little salt to the dried Hericium erinaceus, then add the crisp pulp powder in step (2) and mix well.
6. Pour the oil into the pot. When the oil temperature rises to about 50%, dip the Hericium erinaceus in the crisp paste powder, fry it in the pot for a while, and then take it out. When the oil temperature rises to about 70%, fry the Hericium erinaceus slices, and then put the green pepper triangle slices into the pot.
7. Add a little tomato sauce, hawthorn slices, orange juice, white sugar, white vinegar, salt and a little water from the pot to make sweet and sour juice. Then pour the pineapple pieces, the Hericium erinaceus pieces and the green and red pepper triangle pieces into the pot and stir-fry, thin the hook, and pour a little oil out of the pot to eat.
Sweet and sour aftertaste, crisp outside and tender inside, bright color.
Production key
The proportion of sweet and sour juice should be correct, Hericium erinaceus slices must be fried again, and attention should be paid to the oil temperature. Pay attention to the thin skin, and finally pour a little oil, otherwise it will be dull.