Meat is replaced by scallops, which is the first choice for vegetarians. It's delicious.

Ingredients: Tianbei 100 g bitter gourd 35 g red pepper 33 g auricularia 40 g onion 13 g ginger 3 g garlic 5 g.

Seasoning: oil 30g bean paste 20g vinegar 30g soy sauce 4g sugar 15g salt 1g white pepper 0.5g

Exercise:

1. Shredded scallops, blanched in hot water, fished out and blanched in cold water for later use;

2. Soak the fungus in warm water (about half an hour), wash and shred it, and blanch it with hot water for later use;

3. Seed bitter gourd, shred it, blanch it with hot water, and remove it for later use;

4. Shred red pepper and onion, minced garlic and shredded ginger for later use;

5. Juice mixing: put minced garlic and shredded ginger into a bowl, and add vinegar, soy sauce, salt, white pepper and sugar to make a sauce for later use;

6. Heat oil in a pan, stir-fry the bean paste until it turns red, add shredded onion and red pepper, stir-fry for a few times, add shredded Tian Beisi, shredded auricularia and shredded bitter gourd, stir-fry for one or two minutes, stir-fry evenly and collect juice. [ 1]

Tanabe Sanji

Tianbei vegetarian menu

Ingredients: Tenbei 90g Agrocybe aegerita 200g Lettuce 50g.

Seasoning: oil 25g salt 1g soy sauce 2g.

Exercise:

1. Slice scallop, fry until golden brown, and take out for later use;

2. Wash Agrocybe aegerita, cut into sections, stir-fry until 70-80% mature, and take it out for later use;

3. Peel the lettuce and cut it into strips for later use;

4. Heat the oil in the pan, pour in the fried scallops and Agrocybe aegerita, stir fry a few times, then add salt and soy sauce (just add some color), and finally add lettuce strips and stir fry a few times.

Miyamoto Tanabe

Kung pao chicken changed to scallops, improved version.

Ingredients: Tianbei 1 10g green pepper 25g yellow pepper 25g cucumber 40g carrot 40g peanut 20g onion 15g garlic 3g ginger 5g.

Seasoning: bean paste 15g pepper oil 25g dried pepper 2 vinegar 30g soy sauce 3g sugar 18g salt 1g white pepper 0.5g

Exercise:

1. tempura diced, blanched in hot water, fished out, blanched in cold water for later use;

2. Peel and dice cucumber; Dice green pepper and yellow pepper for later use;

3. Peel carrots, dice them, cook them in boiling water until they are 70% or 80% ripe, and take them out for later use;

4. Peel peanuts, put a little oil in the pot, fry them with low fire, fry them crisp, and take them out for later use;

5. Chop garlic, chop ginger, and dice onion for later use;

6. Juice mixing: Put minced garlic and Jiang Mo into a bowl, and add vinegar, soy sauce, salt, white pepper and sugar to make a sauce.

7. Add pepper oil, dried peppers and stir-fry the bean paste on low heat. When it turns red, add chopped green onion, green pepper and yellow pepper, stir-fry until it is 78% mature, add tempura diced, stir-fry a few times, add sauce, diced cucumber and stir-fry peanuts, and stir-fry a few times.

Tian Bei zhi ma pancake

Pies made from scallops are healthier and more nutritious.

Ingredients: 90g of scallop and 50g of yam.

Seasoning: honey 20g kiwi sauce 15g white sesame 20g kraft cheese 40g sugar 8g.

Exercise:

1. Cut scallops into rectangular pieces, blanch them with hot water, and let them cool for later use;

2. The baked scallop is coated with a layer of honey on both sides and sprinkled with a layer of white sesame seeds. Standby;

3. Mixed sauce:

A. Wash yam, peel it, boil it for 20-30 minutes, and then put it into a pulverizer.

Mud, pour into a bowl for later use;

B. Kraft cheese is heated and melted in water.

C, pouring the melted kraft cheese into the yam mud, adding sugar and stirring evenly.

4. Stick the white sesame scallop, fry it until it is 70% or 80% mature, and take it out for later use;

5. Cut the fried scallops into diamond-shaped plates and cross-squeeze yam sauce and exotic jam on them.