There are two types of vegetarian dishes, one is dishes made from pure vegetables, and the other is dishes made from vegetables, soy products or other ingredients, but the taste is the taste of meat dishes. We call this kind of vegetarian dishes "Vegetarian dishes are made with meat and vegetables", which complements the monotony of pure vegetarian dishes.

I will first introduce a few vegetarian and meat dishes, and then introduce pure vegetable dishes.

The so-called vegetarian dishes are made with vegetarian dishes as the main raw materials, and certain "meat dishes elements" are added during the cooking process.

The most typical and common method is to use stock to add "flavor" and "freshness" to vegetarian dishes. For example, the very popular Chinese cabbage and old tofu are made from vegetarian ingredients, but when cooked, they are placed in broth and simmered slowly. It tastes delicious but not greasy. Another example is the "Babao Vegetarian Cuisine", a representative dish of Chaozhou vegetarian cuisine. It is made of eight kinds of plant raw materials, including lotus seeds, shiitake mushrooms, dried straw mushrooms, winter bamboo shoots, nostoc, Chinese cabbage, yuba, and chestnuts, and is carefully cooked in soup. It has a tender taste and rich fragrance, so it was named "Eight Treasures", which shows that people love and cherish it.

1: Here are a few recommended recipes:

1. Sweet and sour pork ribs with sauce:

Ingredients: young lotus root, water chestnuts, fungus, sweet Pepper, refined salt, soy sauce, sugar, rice vinegar, fresh soup, flour, water starch, cooked peanut oil, baking powder.

Method:

1. Peel the lotus root, section it, cut it into diamond-shaped pieces, and lightly salt it with salt. Take a bowl and add flour, salt, chicken essence, baking powder and water to make a fermentation paste. Drain the lotus roots and hang them into paste. Crush water chestnuts, green peppers, and dice fungus.

2. Pour in cooked peanut oil in a pan and heat until 70% hot. Fry the lotus root pieces into golden brown and take them out.

3. When the oil in the pot is 60% hot, add water chestnuts, green peppers, fungus, soy sauce, sugar, boil the fresh soup and thicken it. Pour in rice vinegar and pour in the "pork ribs", turn the pot and put it on a plate.

Taste: sweet and sour, crisp and tender.

2. Small Crispy Pork:

Method:

Cut the radish into small strips and soak them in salt for a few minutes. Add starch to hydrated slurry to make a thin paste, add MSG and eggs into the batter and mix evenly, then put the radish strips into the paste. Then put the radishes one by one in the oil pan and fry them until they turn yellow, then put them in a bowl and steam them dry for about ten minutes. Take it out, put it on a plate, and pour fresh juice made with sugar, chopped green onion, and minced ginger.

3. Stir-fried fish fillets:

Method:

Peel the potatoes and cut them into thin slices, blanch them in a pot of boiling water, remove them and use them again Marinate with a little salt for four to five minutes. Then mix the egg white and starch and stir evenly, then add the pickled potato slices to make them paste. Add lard (or soybean oil) to the pot and stir-fry over low heat. Finally, add a mixture of sugar, vinegar, MSG and other seasonings. Stir-fry once over high heat and stir twice to make the sauce even. Remove from the pot and put on a plate. You can also add a little yellow juice and oil before serving to make it more shiny and fragrant.

4. Vegan Chicken Crispy Sea Cucumber:

Made with cooked gluten, water-cured fungus, and lotus root starch as the main ingredients.

Method:

Chop the fungus and gluten separately; divide the gluten into two halves, add ginger rice, refined salt, monosodium glutamate, Shaoxing wine, and dry flour to half, stir well, and mix with the other half. Add the fungus and lotus root starch and mix well; fry in the oil pan until cooked, squeeze the eyebrow balls with your hands and fry them in the pan until golden brown, remove from the pan and make a "chicken crisp"; then make the fungus and lotus root starch into a round shape about 6 cm long and put them into the oil pan Fry the shell and take it out, make a cut in the middle to make "sea cucumber", add slices of "sea cucumber" with "chicken cake", mushrooms and bamboo shoots, add mushroom soup, Shaoxing wine, refined salt, sugar, soy sauce and MSG and bring to a boil. Thicken the gravy, drizzle with sesame oil, remove from the pan and serve. This dish is golden in color, shaped like crispy chicken and sea cucumber, and has a fresh flavor and rich juice.

5. Vegetarian chicken:

Made with tofu skin as the main ingredient.

Method:

Soak the tofu skin in water until soft, take it out, wrap it with cloth into a round shape, tie it tightly with a rope, steam it in a pot for three to four hours. After cooling out of the pot, remove the string, cloth and top knife and cut into half-centimeter thick slices. Deep-fry in oil until golden brown. Add to the brine pot and marinate with ginger, star anise, soy sauce and white grains to thicken the marinade. Add sesame oil and stir-fry. Put the knife on the plate and serve. It is soft and fragrant, salty and sweet, and has an endless aftertaste after eating.

6. Vegetarian tiger skin pigeon eggs:

The above-mentioned high-quality mung bean powder is refined with a special pigeon egg mold.

Method:

Mix the peeled and steamed potatoes into a puree with cooked egg yolks, add refined salt and MSG, and knead into a ball shape as big as soybeans, which is pigeon egg yolk; Dilute the flour with water, put a clean wok on the fire, add a little water and bring it to a boil. Slowly add the water bean flour into the pot, stirring it with a spoon while pouring it. When the starch becomes thick, remove from the heat and scoop it in with a spoon while it is hot. Grease the pigeon egg mold, first scoop a portion of the kernels into the egg yolk ball, then scoop it full, quickly close the pigeon egg mold, cool it with cold water, and proceed in the same way. Soak the starch in water for about five minutes to solidify, take out the pigeon eggs and put them on a plate, add soy sauce and flour and roll them in evenly. Heat the oil pan until it is seven-cooked, fry the vegetarian pigeon eggs until the skin is wrinkled like tiger skin, take it out; add clear soup, Bring mushrooms, bamboo shoot slices, refined salt, monosodium glutamate, sugar and soy sauce to a boil, add tiger skin pigeon eggs and lightly cook, thicken with sesame oil, remove from the pot and serve. This dish has a lifelike appearance, with ruddy and wrinkled skin and a smooth and tender inside, making it delicious to eat.

7. Sweet and sour vegetarian saury:

Made with mashed potatoes wrapped in tofu skin and stuffing.

Method:

Cut the tofu into flag-shaped pieces about 26 cm long, with one end wide and one narrow; add refined salt and MSG to the mashed potatoes and mix evenly, spread out the tofu skin, First spread a layer of mashed potatoes, then fill with a layer of cooked mushrooms and diced bamboo shoots, then add another layer of mashed potatoes, shape it into a fish shape with your hands, fold the tofu skin forward, seal it with flour paste, and pinch the head. Shape it into a flat round shape, use the back of the knife and push with your hands to form a raised mouth, then draw a semicircle across the neck, insert the fish gills carved from carrots, inlay the fish eyes with red beans, and then insert the fish whiskers and gills carved from wild rice. , the raw saury is ready; fry the saury in a six-mature oil pan until golden, take it out, cut each piece into segments, and put them into a long plate; put the wok on the fire and stir-fry the peas, bamboo shoots, and mushrooms first Dice, add vegetable soup, salt, sugar, ginger, tomato paste, bring to a boil, add vinegar to thicken, scoop boiling oil into the sauce and pour it over the saury. Serve. This dish is shaped like saury, crispy on the outside and tender on the inside, sweet and sour, and is a good choice for both vegetarian and meat dishes.

Two: Vegetable vegetarian dishes:

1. Cold lotus root slices:

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Main ingredients : 500 grams of lotus root, 15 grams of soy sauce, 6 grams of refined salt, 2 grams of MSG, 3 grams of chopped green onion, 3 grams of shredded ginger, and 3 grams of garlic slices.

Method:

1. Wash the lotus roots, peel them off, cut them into slices, blanch them in boiling water to remove the moisture, and put them into a plate.

2. Place chopped green onion, shredded ginger and garlic slices on the lotus root slices, add soy sauce, refined salt and MSG, mix well and serve.

2. Tiger dish:

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Main ingredients: onions, tomatoes. Vinegar, soy sauce, MSG.

Method:

Cut raw onions and tomatoes, add vinegar, soy sauce, chili oil, and MSG and serve.

3. Three shreds of cabbage:

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Ingredients: 300 grams of cabbage heart, dried red pepper, mushrooms 100 grams each, appropriate amounts of soy sauce, sesame oil, salt, vinegar, sugar, and Shaoxing wine, and 20 grams of shredded green onion and ginger.

Method:

1. Boil the cabbage hearts in boiling water until they are medium-ripened, take them out, add a little salt and mix well, marinate for 5 minutes, squeeze out the water, and cut into 5 cm pieces. Long sections are coded in the disk. Cut peppers and mushrooms into thin strips 5 cm long and 0.15 cm wide.

2. Sit on a spoon, add appropriate amount of sesame oil and cook until it is four or five times mature. Add dried red pepper shreds, green onion shreds, ginger shreds and mushroom shreds and stir-fry. Add appropriate amount of soup, add sugar, soy sauce, Add vinegar, Shaoxing wine, salt and cook for about 3 minutes until it reaches the cabbage on the plate.

4. Three-color winter melon shreds: (pictures and text):

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5. Cold celery:

Ingredients: a handful of celery, a little peanut oil, a little sesame oil, a little salt

Method:

1 .Pick off the leaves of celery and wash them.

2. Put water in the pot, bring to a boil, add peanut oil, and add celery. You don’t need to cook for too long, just three or four minutes.

3. Take out the celery and put it in cold water. Peel the celery (cooked celery is easy to peel), cut into sections, put on a plate, sprinkle with a little salt and mix well. , pour a little sesame oil and mix well. This cold celery is both green and crispy, a great appetizer.

6. Cold vermicelli:

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Ingredients: vermicelli, garlic, coriander

Method :

A roll of vermicelli is placed in the cold room of the refrigerator and becomes ice cold. Take it out, peel off the outer shell, cut into small rolls using a clean cutting board and a deli knife, and place on a plate. Chop the coriander and green onion into minced pieces and place them on the vermicelli. Chop both ends of garlic into puree, put it in a small bowl, add salt, sugar, sesame oil, vinegar, soy sauce and Laoganma oil chili pepper, mix it into juice, pour it on the vermicelli, mix well and eat. Ice cold, sour and spicy appetizing.

(If you don’t like spicy food, you don’t need to add chili)

7. Egg and vegetable salad:

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Ingredients: 2 eggs, 1 tomato, 1 lettuce, 1/2 onion, appropriate amount of salad dressing

Method:

1. Boil the eggs. Peel and cut into crescent shapes. While the eggs are cooking, wash, peel and cut the tomatoes into crescent shapes. Wash the lettuce and cut into shreds. Cut the onion lengthwise and cut into strips.

2. Prepare a large bowl, pour all the prepared vegetables, add appropriate amount of salad dressing, and mix well. Arrange sliced ??eggs on top of a tossed salad like the colorful stars filling the sky on an enchanted night.

Tips:

1. Because most of the vegetables in salads are eaten raw, they must be washed well when washing. Some of them are better if they are blanched in water.

2. You can add or remove vegetables or add ham, apples, etc. according to your own preferences. Regularly eating salads made of various assorted vegetables is not healthy for lazy people.

8. Seaweed shreds:

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Main ingredients: One kilogram of water kelp and five liang of refined salt and five qian of pepper oil. Three green vegetables, vinegar, three green onions, one green onion and three slices of ginger

Method:

Wash the kelp, cut it into thin strips, blanch it in boiling water, take it out and dry it , sprinkle with refined salt and shredded green vegetables, mix well and serve on a plate. Finally, add onions and ginger, pour vinegar, heat the pepper oil and serve.

9. Cucumber pat:

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Ingredients: cucumber, coriander, minced garlic, salt, white sugar, white vinegar, chicken essence . How to pat cucumbers with sesame oil: 1. Wash the cucumbers, pat them into crispy pieces and cut them into sections;

2. Wash and cut the coriander into pieces, add minced garlic, white vinegar, salt, sugar, sesame oil and chicken essence and mix Just make it even.

Reference: For reference, vegetarian o(∩_∩)o...