A light meal choice for the hot summer days can be made from the high nutritional value of soybeans to make seasonal vegetable variations of meals, refreshing and not heavy taste. Fresh vegetables covered with specially formulated soybean dip, aromatic sesame oil and peanut butter fusion, the mouth with a sense of lemon flavor, so that the vegetables in the mouth full of flavor.

This recipe comes from the "Green Dining Guide", the Taipei City Cultural Exploration Association, and the Cixin Organic Agricultural Development Foundation***, which organized the "Green Restaurant x Soybean Creative Cuisine" event. There are many more of these recipes developed independently by various restaurant operators, so look this way for more moutou recipes~!

Filling: 300g potatoes ? One mushroom ? 2-3 Cauliflower ? 2-3 sliced tomatoes 1 slice Italian spices ? a pinch of black pepper ? a pinch of cheese powder ? A pinch of cheese powder

Salted Egg Pie: Eggs ? 3 whipped cream ? 150ml whipping cream ?150ml

Layered Pie Crust: Gluten Free Flour ? 150g unsalted butter ? 100g Ice water? 50g salt? 1g

Fresh Vegetable and Soybean Dipping Sauce Ingredients: Soybeans 200g Lemon zest shavings Lemon juice ? One cilantro? A little peanut butter ?20g of sesame oil ?20g of cooked water ?20-50g for thickening

Vegetable Ingredients： Corn Bamboo Shoots ?2 stalks of corn, 3 small pieces of lettuce, 2 leaves of watermelon, 4 small slices of watermelon, 2 small slices of watermelon. Cut 4 small slices

Methods: 1. First of all, the beans, potatoes, cauliflower hot cooked portion of the use of fresh vegetables and soybean dip material into the food processor into a grinder and stirred, placed in the refrigerator cold spare. 2. Clean and prepare the seasonal vegetables, and blanch the corn shoots. 3.Make the lasagna crust, sift the low gluten flour with salt, cut the unsalted butter into small pieces, mix the flour with the butter by cutting and mixing well, then dig a block and pour in ice water to mix well. 4. Use a stick to flatten the crust into a mold and set aside. 5. Start making the filling ingredients for the savory pie, sauté the mushrooms in a non-stick pan, add a little bit of salad oil, add the beans, potatoes, cauliflower, sprinkle with Italian spices, black pepper, and fill the mold. 6. Beat the savory pie egg well, add it to the mold, cover the top with the sliced tomatoes, sprinkle with cheese powder, and place it in the oven at 240/200 degrees for about 25-30 minutes. 7. After the pie comes out of the oven, place it on a plate, and arrange the vegetables next to it. Place the vegetables on the side and put a ball of the bean curd sauce on top of it.