This appetizer is designed with the feeling of "Chinese food is eaten in the west" and the concept of balanced nutrition of the whole food. Soybean is rich in plant protein, minerals, vitamins and dietary fiber, which can be easily absorbed by the human body and can be used as an excellent food supplement for vegetarians and the elderly in protein. Chickpea, also known as "Golden Bean", is rich in saponins, isoflavones, protein, fiber, iron, folic acid and other nutrients. Among them, saponin is a good antioxidant, and chickpea also contains water-soluble fiber and fructooligosaccharides, which can lower cholesterol. Taro contains high content of fiber, which makes you feel full and has the effect of dietotherapy and health care. Beat the above three ingredients into mud, and then call them "Cao Tian" in Japanese. Mau-O cauliflower, which is rich in colloid, minerals and trace elements, can have different levels of taste and rich taste experience with a little seasoning! This recipe comes from the Green Catering Guide, which is a creative cooking activity of green restaurant X edamame co-sponsored by Taipei Cultural Exploration Association and Cixin Organic Agriculture Development Foundation. Many of these recipes are still independently developed by various restaurant operators. See here for more edamame recipes ~!

Ingredients: soybean, chickpea, taro, soup, medlar and cauliflower, all kinds of lettuce (red roll, green roll, flame lettuce, etc. )

Dip in sauce: Redmi sauce, ginger sauce, sesame oil, and Lin Weisu broth.

Practice: 1. Boil carrot, celery skin and its pedicle, chickpea skin and edamame skin into broth. 2. Steam edamame, chickpea and taro respectively, add vegetarian broth, and crush (mud) with a conditioner. 3. Wash Shigella Maui, add water and boil for about 20-30 minutes, take out the filter residue and let it cool. 4. Spread the plastic wrap on the cold mold, fill in chickpea paste, taro paste and edamame paste in turn, pour the cooked and cooled cauliflower juice into the mold, compact and refrigerate. 5. when eating, cut into pieces, set the plate, put vegetables around, and pour the red sauce.

The right food in the East Asian kitchen is the best prescription to cure the body and mind. The emergence of Yu Jie, the founder of East Asia, enriched her life. She is familiar with the origin of food and is good at extracting the essence of ingredients. It is organic, non-toxic, natural, unprocessed and environmentally friendly to buy local superior materials in the current season. Listen to the beautiful stories from the earth through the ten eclipses. Cook with good oil at low temperature, stew slowly, apply the ingredients according to their ingredients, and follow the declaration of green food. Slowly taste the fresh flavor of the food itself and absorb the original complete nutrition of the ingredients. East Asian kitchen is like a green garden, enjoying delicious food with a faint morning breeze and becoming a vibrant taste charge. Green catering guide is guided by green media. Green media will go deep into the current green issues, integrate and summarize them, and provide the latest, best and greenest information, so that all green industry supporters, relevant researchers and people with a vision of green life can get useful information on a green platform.

Ye Fu Carnival+organic frozen salted edamame price $ 1 15 [online shopping monopoly] Meifuxing organic red rice price $ 190 Liren pure ground sesame oil 600ml price $230 simple life organic Egyptian bean (snow lotus seed) price $ 135 Liren organic wolfberry fruit price $275.