Ingredients: 1 winter flour, half a red pepper, 4 water chestnuts, 2 corn shoots, 1 small carrots, 3 mushrooms, a little seasoning of cooked green beans, 1 tablespoon soy sauce, 2/3 tablespoons sugar and 1 tablespoon white powder water.

Method A: Corn shoots, water chestnuts, red peppers, carrots and mushrooms are all diced for later use. B, stir-fry the oil until it is 7 minutes hot, then put the winter flour into the pot and stir-fry, and take it out. C, first stir-fry diced mushrooms and diced red peppers in an oil pan, then add other diced materials A and seasonings, stir-fry until cooked, add a proper amount of water to boil, then add winter flour to cook thoroughly, finally add green beans, pour in white powder water hooks, and sprinkle a little sesame oil to get out of the pan.

Fried tofu at home

Ingredients: tofu 1, half a green pepper, red pepper 1, carrot 1, 6 mushrooms, 3 corn shoots and a little fungus.

Seasoning soy sauce 1/2 tsp, monosodium glutamate 1/2 tsp, bean paste 1/2 tsp, Chili sauce 1/2 tsp, sugar 1/2 tsp, a little wine, and powdered water/kloc-0.

Practice a: fry the tofu slices with 7 minutes of fire until golden brown, and drain the oil for later use. B, green peppers, carrots, mushrooms and corn shoots are sliced, auricularia auricula is cut into small pieces, and red peppers are cut into small pieces, all for later use. C, stir-fry red peppers first, then add green peppers, carrots, mushrooms, corn shoots and fungus to stir-fry. D, add water and all seasonings, stir-fry evenly, then pour in the fried tofu and cook for about 1 min, then use white powder water to taste, and add sesame oil.

Spicy hot bean curd

Ingredients: 1 tofu, 2 mushrooms, a little cooked edamame, half red pepper, 2 corn shoots and 2 horseshoes.

Seasoning soy sauce 1/2 tbsp, sugar 1/2 tbsp, powdered water 1 tbsp, and a little sesame oil.

Practice A: Dice tofu, chop mushrooms and red peppers, and dice corn shoots and water chestnuts. B, the pot is hot, pour a little oil, first fry mushrooms and red peppers in the pot. C, add other diced materials and stir fry together, then add tofu, soy sauce, sugar and a little water to boil for about 2 minutes. Finally, thicken with white powder water and add a little sesame oil.

Sweet and sour jade roll

Ingredients: taro: half, wonton skin: 15, green pepper: half, pineapple (canned): 1, carrot: 1.

Seasoning taste: a little, salt: a little, white vinegar: a little, tomato sauce: 1 spoon.

Other sugar: a little, too white powder water: 1 spoon.

Practice A: Peel taro, wash and steam it, mash it and add a little sugar to make taro paste. B, spread the wonton skin, wrap it in taro paste and make a taro roll. When it's all done, fry it in the oil pan until it's crisp. C, green peppers, pineapples and carrots are cut into pieces and fried in an oil pan, then mixed with seasonings to taste, and finally thickened with white powder water and poured on the fried taro rolls.

Asparagus lily

Ingredients: green asparagus: 4 pieces 2, fresh lily: 3, vegetarian ham: 1 small piece, red pepper: half root, salt: a little, essence: a little.

Practice A: Cut asparagus into small pieces, peel lily, wash and slice, and shred vegetarian ham. B, heat the oil pan, first fry the vegetarian ham into golden brown, then pour in asparagus and lily, stir fry quickly, add seasoning and mix well.

Mushroom mustard

Ingredients: mushrooms: 4 Liang. Mustard: half a catty, carrot: 1 small pieces, salt: a little, vegetarian: a little.

Practice A: Cook mustard and mushrooms and pick them up. Mushrooms are pedicled and carrots are sliced. B, the oil pan is hot, that is, the mustard and carrots are put into the pan and stir-fried until cooked, and then the mushrooms and seasonings are added and stir-fried evenly.

Silver bud jade wing

Ingredients: Su Yuchi: 1 2, shredded ham: 1 tablespoon, Flammulina velutipes: 3, silver buds: 4, coriander powder: a little.

Seasoning sugar: 1 tsp, soy sauce paste: half a tablespoon, salt: a little, essence: a little.

Practice A: Soak the jade wings and remove them for later use. Grease the sliced vegetarian ham and pick it up for later use.

B, frying the Flammulina velutipes, the plain jade wings and the plain ham shreds in an oil pan, then adding the silver buds and seasonings, stirring evenly, and adding the coriander when taking out the pan.

Monkey mushroom in Beijing sauce

Ingredients: fresh Hericium erinaceus: half a catty, green pepper: half a catty, carrot: one, red pepper: one, corn shoots: two.

Seasoning monosodium glutamate: a little, bean paste: one tablespoon, soy sauce: half a tablespoon, sesame oil: a little.

Practice a: scald Hericium erinaceus with hot water, pick it up and peel it off one by one. B, pour the frying oil into the pot and heat it, then put the Hericium erinaceus into the pot and fry until golden brown. C. Dice green pepper, carrot, red pepper and corn shoot, stir-fry for a while, add Hericium erinaceus and stir-fry for about one minute, then add seasoning and take out the pot.

Xiang Lian perilla decoction

Time 40 minutes Materials: 2 vegetarian bellies, 2 black dates 12, lotus seeds 150g, and Lycium barbarum 100g.

Appropriate amount of seasoning salt, miso, a little salt and pepper, 2 tablespoons of wine. The vegetarian belly should be marinated for enough time to taste.

Method A: Add salt and pepper and wine into the vegetarian belly, mix well and marinate for 15 minutes. B. Put the marinated vegetarian belly in hot oil and fry it 1 min. C. The oiled vegetarian belly is lotus seeds, medlar, black dates, salt, vegetarian dishes and water. Stew in an electric cooker for 25 minutes. Finally, finish eating the food.

Snowball with mustard heart

Ingredients: half a catty of mustard heart, mung bean powder 1 big bowl, red pepper 1 stick, ginger 1 small piece, 2 pairs of straw mushrooms, and 4 carrots1/.

The seasoning is vegetarian and salty.

A little other sesame oil, a little pepper, 1 tablespoon white powder water.

Practice a, grinding carrots into fine powder. B. soak the mung bean powder in water 10 minute. Boil water in a pot, add mung bean powder and hook it into a thick paste. After cooling, add carrot powder, stir well, squeeze into a ball and put it in ice water. C, cutting the mustard heart into a cone, boiling in hot water, taking out and cooling. D, put a little oil in the pot, add mustard heart, seasoning and 2 cups of water to boil together, then add the snowball prepared by A to continue to boil, thicken it with white powder water, and add a little sesame oil and pepper.

Fried mushrooms

Ingredients: twelve small and medium-sized raw mushrooms, half a bowl of fried powder and half a bowl of sweet potato powder.

Practice A: Wash fresh mushrooms, remove pedicels and cut into flowers. B, sweet potato powder and fried powder are mixed into paste, mushrooms are dipped in batter, and fried in a pot. When fried to golden brown, you can take it out and eat it. C, with salt and pepper or ketchup, delicious.

Note: fried mushrooms are also called "fried ingots", which are auspicious in shape.

Vegetarian shark fin soup

Time 25 minutes Ingredients: half a carrot, appropriate amount of white powder, 65,438+0 winter powder, canned Flammulina velutipes, 65,438+0 barrels of bamboo shoots, 80 grams of vegetarian ham, mushrooms, vegetarian shrimp, a little parsley, seaweed and winter powder soaked until soft.

Seasoning salt 1/3 tbsp, monosodium glutamate 1 tbsp, soy sauce 1 tbsp, sugar 3 tbsp, black vinegar 3 tbsp, a little pepper.

Method A: Wash Nostoc flagelliforme with clear water, soak mushrooms in soft shreds, shred ham and carrots, soak winter flour in soft shreds, shred bamboo shoots in barrels, and wash the rest for later use. B: Put vegetarian soup, Flammulina velutipes, shredded bamboo shoots, shredded carrot and mushroom, and shrimps into a pot and boil. C, add seasoning and winter flour, cook, thicken, and sprinkle with shredded ham and coriander.

red cooked beancurd pieces

Time 25 minutes Ingredients: 50 grams of carrot, a little sesame oil, 80 grams of tofu 1 piece of original crab roe, 80 grams of corn kernels, two cucumbers, proper amount of salt and essence, proper amount of white powder and a little pepper.

First, tofu brain can be bought ready-made. B, finally sprinkle with coriander powder.

Practice A: Wash cucumber, carrot and coriander, cut into pieces respectively, wash corn kernels, and set aside with tofu and shredded crab roe. B, put the bean curd brain into a steamer and steam for 4-5 minutes, then take it out and put it in the center of the plate. C, heat 2 tablespoons of oil in the pot, add the remaining materials, all seasoning oil and 1 bowl of water, stir-fry until cooked, and pour it on the tofu brain.

Assorted hotpot

Time 35 minutes Ingredients: Chinese cabbage 1 piece, 30g scallion with clear oil, assorted hot pot material 1 piece, corn, 3 raw mushrooms, proper amount of salt and essence.

Stir-fry onions with vegetable oil first, then stir-fry Chinese cabbage and mushrooms, and then add other materials to cook together, which can make the soup more fragrant but not greasy; If you like lighter people, don't fry them, just add water to boil them.

Practice A: Wash and peel Chinese cabbage into large pieces, cut corn into small pieces, cut mushrooms into thick pieces after pedicled, and pour them out with hot pot materials and plain oil onions for later use. B, put 2 tablespoons of oil in the pot, heat it, add vegetable oil and scallion and stir-fry until the Chinese cabbage is soft and cooked. C finally, add the remaining materials, salt, monosodium glutamate and a proper amount of water for cooking.

Miso potato soup

Time 30 minutes Ingredients: one carrot, 500g fresh milk, two spoonfuls of lobster sauce 1, potato 1, radish 1, and five mushrooms. All the ingredients are cut into small squares of the same size, and the food is beautiful.

Practice a. Cut all the materials into pieces. B, put oil in a hot pot, pour in (1) ingredients and stir-fry C, then add stock and fresh milk, boil and turn to low heat. D, after potatoes, carrots and white radishes are boiled until soft, add seasoning and diced tofu and boil.

Corn broth

Time 1 hour material: soybean sprouts 1 00g, 2 sweet corn stalks, and carrots1root.

Practice a, sweet corn is pedicled, carrots are cut into pieces, and soybean sprouts are washed. B. Cook all the materials with slow fire 1 hour. Cooked with slow fire for a long time, the taste will enter the soup head.

Susan Xiangong Pill Decoction

Time 30 minutes Ingredients: 2 celery, Sugong Pill 1 bag, Sanxian Ingredients 1 bag, salt and essence.

Finally, add celery powder to prevent it from turning yellow and losing vitamin C.

Method A: Wash the tribute pills, cut the celery into fine powder, and pour it out with the three fresh ingredients for later use. B, Su Gong Wan and Sanxian ingredients are boiled with appropriate amount of water, then salt and vegetarian ingredients are added, and celery powder is sprinkled.

Macaroni soup

Time 30 minutes Ingredients: pickled cabbage stalk 150g, bamboo shoot 1/4, carrot 1, dried cucumber 1, 5 mushrooms, miso 1 spoon and a little sesame oil. When cooking, try to tie the materials tightly to avoid loosening.

Method A: Cut Lentinus edodes, carrots, pickled cabbage stalks and barrel bamboo shoots into 4cm strips, and cut dried cucumbers into 10cm strips. B, adding pickled cabbage stalks, carrots, mushrooms, barrel bamboo shoots and other materials into each dried cucumber. C, add1000g vegetarian soup into the pot, and then add 2 ingredients and seasonings to cook.

Vegetarian broth

Time 30 minutes Ingredients: 2 auricularia auricula, 5 cooked bamboo shoots100g of mushrooms, 300g of vegetarian broth and a little parsley.

Seasoning salt, monosodium glutamate, a little pepper, soy sauce, black vinegar 1 spoon, and white powder.

Point a, soy sauce and black vinegar can also be added freely according to personal taste after cooking. B, more consistency can be controlled according to the weight of white powder.

Practice A: Wash the vegetarian broth, cut the fungus, mushrooms and cooked bamboo shoots into slender strips, and cut the coriander into powder for later use. B: Boil the cooked bamboo shoots, fungus and mushrooms in boiling water 1 min. C, vegetarian broth, (b) all materials are boiled with proper amount of water, salt, vegetarian dishes, soy sauce and black vinegar; Thicken with white powder water and sprinkle with pepper.

Sishensu decoction

Time 25 minutes Ingredients: 4 packets of Shen Si materials, 300g of vegetarian sausage, a little salt and vegetarian food, and a little wine.

Stew four ingredients first to make the soup tasty; Vegetarian sausage is put too early and may be stewed too badly.

Method A: Wash the vegetarian sausage and cut it into sections, and pour out the four ingredients for later use. B, pour the four ingredients into a bowl with proper amount of water, and then stew them in an electric cooker for 30 minutes. C, add vegetarian sausage, salt, vegetarian dishes and wine and stew for 20 minutes.

Pumpkin cream soup

Time 30 minutes Ingredients: pumpkin 1, 50 grams of whipped cream, celery 100 grams.

Seasoning salt 1 tsp, monosodium glutamate 1/2 tsp, a little pepper. Cut the pumpkin into small pieces and steam it easily.

Method A: Peel pumpkin, remove seeds and cut into pieces, then juice celery. B, after the pumpkin is steamed, mash it into mud. C, putting the pumpkin puree into a pot, adding celery juice, broth and whipped cream, boiling, and sprinkling celery leaf powder.

Water chestnut broth

Time 30 minutes Ingredients: a little parsley, vegetarian ham100g, 6 mushrooms, 300g horseshoe.

Seasoning salt 1 tablespoon and monosodium glutamate 1 tablespoon are more convenient for water chestnut shelling.

Practice a, soak the mushrooms until soft. B, cut the vegetarian ham into pieces, mince the parsley, and wash the water chestnut.

C, put water chestnut and mushrooms into a pot, add vegetarian soup, bring to a boil, and then turn to low heat for cooking. D, add seasoning and vegetarian ham, cook for 2 minutes, and sprinkle with coriander.

Vegetarian wonton

Ingredients for 30 minutes: 30 wonton skins, Jin Baihe100g, 5 mushrooms, vegetarian ham100g, 60g scallion with clear oil, 50g winter vegetables, 2 celery, proper amount of salt and essence, and a little soy sauce and sesame oil.

Point A: Vegetables are salty in winter, so you don't need to add salt to the soup to avoid being too salty. B, when wrapping wonton, you can apply a little water to the bonding place to facilitate bonding.

Practice A: Wash winter vegetables, celery, lily, mushrooms and vegetarian ham, then cut into fine powder, and use wonton skin and vegetarian onion oil for later use. B, take 2 tablespoons of oil in the pot, add all the materials except wonton skin and minced winter vegetables and stir fry 1 ~ 2 minutes. C, wrapping the fried materials in wonton skins one by one to form wonton. D, put the right amount of water in the pot to boil, and then put the winter vegetables and wonton to boil.

hot water for washing face

Time 30 minutes Ingredients: bamboo shoots 1/2 root, 30g of plain onion, plain broth 1 00g, 4 raw mushrooms, carrots 1/2 root, 300g of flour, seasoning1spoon, plain sauce, miso and salt.

Point A: Add coriander and a little more black vinegar to the noodle soup to make it taste better. B, the consistency of soup can be determined by the amount of white powder water.

Method A: Cut the noodles into small pieces, peel the carrots and bamboo shoots, cut them into filaments, slice the mushrooms, and serve with vegetarian broth and vegetarian oil onions. B, put 2 tablespoons of oil in the pot and heat it, then add plain oil and onion and stir-fry until fragrant; Add shredded carrots, shredded bamboo shoots and shredded mushrooms, and stir-fry until cooked. C finally, add noodles, vegetarian broth and seasonings except white powder, boil and thicken with white powder.

Sugaotang (1)

Ingredients: soybean sprouts: 3kg, carrots: 1.5, sugarcane heads: 6 knots, water:18kg.

Practice A: Wash carrots, peel and cut into pieces, and cut sugar cane heads into pieces. B, heat the oil pan, stir-fry the bean sprouts, add water and all the ingredients to boil, and change the lid (leaving a gap) to low heat for about 3 hours, that is, make a fresh vegetarian soup. C, cooling, filtering with gauze, and then refrigerating in the refrigerator for later use.

Sugaotang (2)

Materials: soybean sprouts: 1.5kg, carrots: 1.5kg, winter bamboo shoots: 3, mushroom stalks: 2.5kg, corn: 3, and water: 20kg.

Practice A: Wash carrots and winter bamboo shoots, peel and cut into pieces. Wash and soak the mushroom stems until they are soft. Wash the corn and cut it into sections. B, add water to the bean sprouts, boil all the ingredients together, cover the pot (leaving a gap slightly) and simmer for about 4-5 hours to get fresh soup. C, cooling, filtering with gauze, and then refrigerating in the refrigerator for later use.

Chinese salad

Time 20 minutes Ingredients: carrot150g, green beans 30g, soy sauce 2 tablespoons, vegetarian soup.

Point a, carrots are best cut thin and easy to taste. B, string beans are shredded from both ends.

Practice A: Shred green beans and slice carrots. B, the material (a) after water is supercooled. C, adding soy sauce and vegetarian soup, and curing.

Cold lotus root

Time 20 minutes Ingredients: 300g of lotus root, 50g of white sesame salad dressing/kloc-0, 2 tablespoons of vinegar and 2 tablespoons of soy sauce.

The key point is to put the lotus root in boiling vinegar water so as not to turn black.

Practice A: Peel and slice the lotus root and soak it in vinegar, salad and white sesame seeds for later use. B, add water and vinegar to the pot, boil it, then treat the lotus root with water, drain the water and let it cool. C, add soy sauce, salad dressing and lotus root and mix well, then sprinkle with white sesame seeds.

Mixed cucumber with crab roe

Time 25 minutes Ingredients: watercress100g, 4 small pieces of ginger, shredded crab roe150g, and 3 cucumbers.

Seasoning salt, monosodium glutamate, a little pepper, sesame oil and black vinegar, 2 spoonfuls each.

If you don't eat raw vegetables and cucumbers, you can put them in boiling water for 30 seconds ~ 1 minute, then take them out and drain them, and then mix them with other materials.

Practice A: Soak watercress in water, then pick it up and drain it. Slice cucumber and ginger, and set aside crab roe. B, all materials are added with all seasonings and mixed evenly.

Zhimaxiang mixed noodles

Time 25 minutes Ingredients: 400 grams of oolong noodles, 80 grams of miso, 40 grams of carrots, 80 grams of black sesame seeds (black sesame seeds can also be changed into black sesame powder), 5 raw mushrooms, green peppers 1 piece, and 3 tablespoons of sugar.

Practice A: Wash the green peppers, remove seeds, shred, peel and shred carrots, slice mushrooms, blanch them together, cook them and put them on a plate. B. blanch the oolong noodles with boiling water and set the plate. C, frying black sesame seeds, mashing, adding seasoning and a little cold water to make paste, and adding (b).

Cuiban cold noodles with sesame sauce

Time 25 minutes Ingredients: cucumber 1, bean sprouts 1 00g, oil noodles 200g, tofu 2 pieces of vegetarian ham 60g (according to personal preference), vegetarian soup 3 tbsp, soy sauce 3 tbsp, vinegar 1 tbsp, sugar1tbsp, sesame oil a little, mustard sauce a little.

Practice A: Cut vegetarian ham, cucumber and tofu into strips. B, soaking the material (a) and bean sprouts in water and cooling. C. cooking seasoning. D put the oil noodles on the plate and sprinkle with the material (b) and seasoning.

Steamed meat

Time 50 minutes Ingredients: 5 zongzi leaves, taro 1, steamed meat powder 1 bowl, ginger 1 small pieces, 3 noodles and intestines, and a little parsley.

5 tablespoons soy sauce, a little sesame oil, 3 tablespoons pepper and 3 tablespoons sugar.

The main thing is that sausages must be soaked for enough time to taste, and steamed sausages have a taste.

Practice A: Wash the dough sausage and cut it into oblique slices of appropriate size, peel and cut the taro into pieces, cut the coriander into powder, grind the ginger into ginger juice, wash the zongzi with water, and pour the steamed meat powder into a bowl for later use. B: Add all seasonings, ginger juice and steamed meat powder into the dough sausage and soak for 30 minutes. C. Fry the diced taro in hot oil for 2-3 minutes. D, put the sausage and taro into a steamer covered with zongzi leaves, steam for about 40 minutes, take them out and sprinkle with coriander powder.

Mochi

Time 30 minutes Ingredients: corn flour 1 package, appropriate amount of bean paste, appropriate amount of peanut flour, glutinous rice flour 1 package, appropriate amount of sugar and a little oil.

Point A: When steaming, put a little oil on the steamer to prevent the potato from sticking and being difficult to take. B, steamed potatoes, you can roll peanut powder.

Method A: Add 1/2 cups of hot water to corn flour and mix well, then add glutinous rice flour, sugar, oil and appropriate amount of water to knead into soft dough. B, divide the dough into appropriate sizes, wrap the bean paste and peanut powder respectively, and then steam in a steamer for 10 minutes.

Walnut with bean paste

Time 25 minutes Ingredients: tofu 1/2 pieces, walnut 50 g, salt 1/2 spoons, salad dressing 80 g, a little pepper.

Main point A, the finer the tofu, the better, and the entrance will melt. B, don't overcook walnuts to avoid burning.

Practice A: Wrap walnuts in tin foil, bake them in the oven, cool them, take them out and crush them.

B, after crushing the tofu, sieve it with a sieve. C, put the sieved tofu and seasoning into a blender and stir evenly, pour into a bowl, put it in the refrigerator to cool, and sprinkle with chopped walnuts when you want to eat.

Tangyuan sweet soup

Time 20 minutes Ingredients: canned fruit 1 can, 2 bowls of clear water, glutinous rice balls150g, and appropriate amount of sugar.

Put jiaozi into the water before it boils, and jiaozi will boil.

Method A: Put the fruit in a bowl, with glutinous rice balls and sugar for later use. B: Put two bowls of water in the pot and bring it to a boil. Then add the glutinous rice balls and sugar and cook until the glutinous rice balls float. Add canned fruit and bring to a boil.

Coconut green horseshoe milk dew

Time 20 minutes Ingredients: coconut 1 piece, appropriate amount of sugar, fresh milk 1 cup, 4 horseshoes.

It should be noted that fresh milk should not be stored at room temperature for too long, and should be boiled immediately after opening.

Practice A: Wash water chestnut and pat it into velvet shape. Cut the coconut and pour out the juice. Put the fresh milk in the cup for later use.

B, pour coconut milk into the pot, add chopped water chestnut, fresh milk and sugar, and boil.

Hot toffee apple

Time 30 minutes Materials: flour 150g, apple 1, sugar 150g.

Point a, flour with a little water as batter. B, when cooking sugar, keep stirring with a spatula to avoid sticking to the pot.

Practice A: After peeling and removing seeds, divide the apple into eight petals and mix the flour into batter for later use. B, after dipping the apple in the batter, fry it in hot oil until crisp and yellow, and drain the oil for later use. C. Heat 2 tablespoons of oil in the pot, then add sugar and 1/2 cups of water to boil. D. Turn off the fire when the sugar is thick and dress up as a good apple.

Babao sweet glutinous dumplings

Time 30 minutes Ingredients: 50g (canned) tremella, taro balls 1 package, glutinous rice balls 1 package, rock sugar 1 package.

Practice A: Soak tremella in water and drain. B: Boil the glutinous rice balls and taro balls in boiling water for 2-3 minutes. C. Blanch the sweet bean, tremella, glutinous rice balls and taro balls with appropriate amount of water, and then blanch them with appropriate amount of rock sugar.

Pearl pill

Time 30 minutes Ingredients: 60 grams of scallion, carrot 1 root, bamboo shoot 1 root, 4 mushrooms, 2 pieces of tofu, 300 grams of long glutinous rice, proper amount of salt and essence, a little pepper and 5 tablespoons of white powder.

Key points: After the tofu is mashed into mud, the water is filtered to avoid too much gouache in the mixed mixture and sticky rice.

Practice A: Wash the long glutinous rice and soak it in clear water for 2 hours. B, take out the long glutinous rice and drain it, pound the tofu into mud, peel the bamboo shoots, cut them into fine powder with mushrooms and carrots respectively, put 2 tablespoons of oil in the pot and heat them, then add the bamboo shoots, mushrooms and carrots, that is, plain oil onions, stir-fry for 1 ~ 2 minutes, then take them out and let them cool. D, all the materials and seasonings in (c) are added into the bean curd, evenly smeared, squeezed into pills one by one, and dipped in glutinous rice respectively; Then steam in a steamer for 10 minute.

Glutinous Rice Rolls

Time 30 minutes Ingredients: 300g long glutinous rice, spring rolls 10 slice, ginger 1 slice, 50g green beans, vegetarian ham100g, 3 mushrooms, 6 tablespoons soy sauce and 2 tablespoons pepper essence.

When frying glutinous rice balls, the oil is only hot for about 5 minutes, so turn off the heat to avoid frying the skin of spring rolls.

Practice A: Wash glutinous rice and green beans, cut ham, mushrooms and ginger into powder, and set aside with spring rolls. B, add appropriate amount of water to glutinous rice and put it into an electric cooker to cook. C, take out 2 tablespoons of oil from the oil pan, add ham, mushrooms, Jiang Mo and green beans, and fry for 1 ~ 2 minutes. D, then, add glutinous rice and seasoning and mix well. E. Finally, roll the dumplings one by one with spring rolls, and then fry them in hot oil until golden brown.

Original zongzi

Time is 90 minutes. Ingredients: 40 zongzi leaves, 1.5kg long glutinous rice, 1.5kg peanut kernel, proper amount of peanut powder, 150g original onion, 1 original ham, 20 mushrooms, 1 tablespoon salt, 2 tablespoons monosodium glutamate.

Point a, glutinous rice is easy to cook after soaking in water for more than 4 hours. If the soaking time is not enough, the cooking time should be extended. B, the water for cooking zongzi should cover all zongzi, so that no zongzi can't be cooked thoroughly. C, vegetarian dumplings with peanut powder and soy sauce paste, taste better.

Practice A: Soak long glutinous rice in water for 4 hours and then drain it, and soak peanuts for 3 hours and then drain it. Cut the vegetarian ham into pieces of appropriate size, soak the mushrooms in water, and then drain the water. Wash the leaves one by one, and mix with Zongsheng, plain onion and peanut powder for later use. B. Add proper amount of water to the peanut kernel and put it into the rice cooker, and stew for 45 minutes to 1 hour.

C. After the oil is filled in the hot pot, add the scallion with clear oil and stir-fry until fragrant, then add the mushrooms, ham, seasoning and 1/2 bowls of water and stir-fry until cooked. D, take another oil pan, and add the soaked rice, boiled peanuts and the remaining soup to fry the glutinous rice until it is half cooked. E, take two zongzi leaves and fold them into a barrel shape according to 1/3, and then add a proper amount of glutinous rice. F, add the fried materials and cover with glutinous rice. G, then cover the leaves of zongzi and tie them up with zongzi; Boil in boiling water for about 45-50 minutes, then take it out and eat.

Shrimp steamed dumplings

Time 30 minutes Ingredients: 1/2 bamboo shoots, 3 celery mushrooms,100g, 60g ordinary onion, 20 dumpling wrappers, 20 mushrooms, 50g ordinary ham, salt, soy sauce, miso, a little white powder and pepper.

The main points of steamed dumplings can be smeared with a little oil inside the steamer, or covered with wet gauze, so you can take it after steaming.

Practice A: Peel mushrooms, Flammulina velutipes and bamboo shoots, wash celery and vegetarian ham respectively and cut into fine powder, wash vegetarian shrimp, and reserve dumpling skin and vegetarian onion together. B, put 2 tablespoons of oil in the pot, heat it, add all the materials except the dumpling skin, add all the seasonings to taste for 2 ~ 3 minutes, and then take it out to cool. C, wrap the fried materials into jiaozi with dumpling wrappers one by one, and then steam them in a steamer for 15 minutes.

Bake both sides

Ingredients: bean skin 1 slice, 4 horseshoes, vegetarian ham 1 slice, 2 mushrooms, carrot 1 slice, 6 vegetarian ham, half a piece of toast, 2 tablespoons of flour (made into paste), a little sugar: a little pepper.

Method A: Chop water chestnut, vegetarian ham and mushrooms, put them in an oil pan and fry them until they are fragrant, then add seasoning and fry them dry for later use. B, spread out the bean skin, cut it into quadrangles, put some batter on it, and then sprinkle the fried materials on it. C. Fold the bean skin in half, dip it in batter, fry it in oil pan until golden brown, take it out and cut it into cubes. D peel the toast, cut it into large pieces, cut a diced piece in the middle (don't cut it off) into double clips, and put the fried toast in the middle to eat.

Sumigao state

Time 40 minutes Ingredients: appropriate amount of sugar, 200 grams of round glutinous rice, cooked red beans 1 bag, 80 grams of longan meat.

Point A, this dish can be stewed in an electric cooker. B, when cooking glutinous rice, remember to stir while cooking, so as not to stick to the pot.

Practice A: After washing the glutinous rice, soak it in clear water for 2 hours. B, longan meat, red beans add appropriate amount of water to boil. C, after adding glutinous rice to boil, cook with low fire until it becomes thick, and then add sugar to cook.

Tofu sandwich

Time 30 minutes Ingredients: vegetarian ham 1 00g, four mushrooms, 200g of dry flour, sweet potato 1 piece, 3 pieces of tofu, white powder 1 spoon, salt and essence1spoon, and a little pepper.

The main method of tofu is to choose traditional kapok tofu. Boxed tender tofu is too soft and tender, and it is easy to break when it is cut and fried.

Method A Tofu is cut into triangular thick slices, sweet potato is peeled and cut into pieces of appropriate size, mushrooms and vegetarian ham are cut into fine powder and mixed with flour. B, steaming the sweet potato in a steamer until it is soft and ripe, taking it out, squeezing it into paste, and adding mushroom powder, vegetarian ham powder and seasoning to taste. C, the mixture of sweet potato paste is sandwiched between two pieces of tofu, evenly coated with flour, and then fried in hot oil until golden brown.

Grilled chop

Time 25 minutes Ingredients: a little parsley, 12 vegetarian fish plate, 12 small hot dog, 6 raw mushrooms,100g carrot, 2 cucumbers, 12 bamboo stick,100g vegetarian ham.

Seasoning vegetarian sand tea 1/2 bowls, soy sauce, sugar, vegetarian 1 tablespoon each.

The point here is to incense with a gas stove. If it is a different oven, please bake it at high temperature for as short a time as possible. If it is not cooked, bake it again to avoid burning.

Practice A: Wash cucumber, vegetarian ham, carrot, vegetarian fish dish and mushrooms, cut into blocks of the same size, cut coriander into fine powder, and marinate with bamboo sticks, vegetarian shrimp and small hot dogs. B: All ingredients except coriander powder and bamboo stick are added with all seasonings and stewed for 20 minutes. C, after the pickled materials are strung together with bamboo sticks, they are put into an oven to be roasted for 5-8 minutes with high fire, and then they are taken out and sprinkled with coriander powder.

Potato hand roll

Time 30 minutes Ingredients: cucumber 1, laver 4, salad dressing150g, and 8 slices of lettuce.

300 grams of potatoes, lettuce to pull a little, the shape is better.

Practice A: Wash and shred cucumber, wash and shred lettuce, peel and slice potatoes. B, put the potatoes in a steamer, and when they are ripe, the island will become muddy. After cooling, add salad dressing and spread evenly. C, cutting laver into triangles, adding lettuce, mashed potatoes and shredded cucumber in turn, and rolling into a tube.

Fried pumpkin strips

Time 20 minutes Materials: pumpkin 1, flour 150g, baking powder 50g.

Seasoning batter: salt 1 tbsp, monosodium glutamate 1 tbsp, oil 1 tbsp, flour150g and baking powder 50g.

It should be noted that the pumpkin should not be fried too hard to avoid being too brown and unsightly.

Practice A: Peel and seed the pumpkin, then wash it and cut it into strips. B, stir the batter. C. Dip the pumpkin strips in the batter and fry them in a hot oil pan until golden brown.

Three-color volume

Time 20 minutes Ingredients: 200 grams of spinach, 6 pieces of bean curd, 6 pieces of seaweed, dip: sweet and spicy sauce.

Point A. When the spinach is wrung dry, don't use too much force to avoid the spinach breaking. B. when rolling seaweed, roll it more tightly to avoid looseness. C, seaweed is baked with fire first.

Practice A: Wash the spinach, blanch it with hot water, cool it with cold water, and then wring out the water. B. blanch the tofu in hot water, and then soak it in cold water for later use. C, spread seaweed with bean bags and spinach, roll seaweed, and finally cut into pieces.

Glutinous rice roll tip

Time 40 minutes Ingredients: 40g of peanut powder, 0/00g of sugar powder/kloc-0, 3 pieces of bean curd skin, 0/00g of raisin/kloc-0, 600g of glutinous rice and a little oil.

Point a, sugar powder, peanut powder and other ingredients, glutinous rice is easy to dress evenly when it is hot.

B, when wrapping glutinous rice, you can apply a little batter to the end of the bean skin, which will stick more tightly.

Practice A: Wash and soak the glutinous rice for 3 hours, then drain it and steam it in a steamer. B, steamed glutinous rice, dressed as oil, sugar powder, peanut powder and raisins while it is hot. C, take a piece of bean curd skin and wrap the glutinous rice into strips. D, frying the wrapped glutinous rice roll in hot oil until it is crisp and yellow, and then taking out the drained oil and slicing for eating.

Sesame sweet glutinous dumplings

Time 40 minutes Ingredients: white sesame 100g, red bean paste 200g, powdered sugar 150g, corn flour 100g, glutinous rice flour 400g, and a little oil.

When rolling sesame seeds, press them slightly into the dough to avoid the sesame seeds shining when frying.

Method A: Add 1/2 cups of hot boiled water to the corn flour to make it paste, then add glutinous rice flour, sugar powder, oil and water to make it dough, and make it proofed. B, cut the awakened dough into equal parts of appropriate size, then wrap it in bean paste and knead it into a ball, and then roll it up with white sesame seeds one by one. C, put sesame balls in hot oil, fry until golden brown, and then take them out for eating.

Fried toast balls

Time 80 minutes Ingredients: potato 1, 80g of vegetarian ham, 3 slices of toast, 5 slices of mushrooms, and tofu 1 slice.

Seasoning salt 1 tbsp, monosodium glutamate 1 tbsp, a little sesame oil, pepper 1/2 tbsp.

Press it slightly when dipping the toast, and it won't fall off easily when frying.

Practice A: Peel and slice potatoes, dice toast, dice mushrooms and ham, and dice tofu. B, the potatoes are steamed in a steamer. C. Add the cooked soft potatoes into the minced mushrooms, minced ham, tofu and seasonings, and mix well.

D, knead the sorted materials into pills, dip them in toast, and fry them in oil pan until golden brown.

Lian Tian ou Xiang

Time 80 minutes Ingredients: 100g round glutinous rice, 300g lotus root, 150g rock sugar, and a little osmanthus sauce.

Point A, the glutinous rice stuffing should be carefully wrapped, and it can be compacted with thin wooden strips to prevent the glutinous rice from being overcooked.

Practice A: Wash the glutinous rice, soak it in clear water for 3-4 hours, and drain the water. B, wash the lotus root, cut the tail, plug with glutinous rice, and then fix the side cover with a toothpick. C, put the lotus root into the pot, add water to submerge the lotus root, and simmer for about 1 hour. D, take out the cooked lotus root, scrape off the skin, slice it into a small bowl, add seasoning, steam it in a steamer for another 30 minutes, and pour it into a plate.

Lohan shangsu

Ingredients: 50 grams of water-borne mushrooms, water-borne mushrooms, water-borne seaweed, water-borne yuba, water-borne fungus and water-borne tremella, 25 grams of winter bamboo shoots, green peppers, carrots, oil gluten and fried potatoes.

Methods: 1. Shred Lentinus edodes and yuba; 2. Slice mushrooms and winter bamboo shoots; 3. Tear tremella and auricularia into small flowers; 4. Break the oil noodles and green peppers into small pieces; 5. Carrot cutting blade; 6.ginger