Materials: 1 handful of winter noodles, half a branch of red pepper, 4 water chestnuts, 2 branches of corn shoots, 1 small piece of carrots, 3 mushrooms, cooked green peas, a little Seasoning: 1 tsp of monosodium glutamate, 1 tbsp of soy sauce, 2/3 tsp of sugar, 1 tbsp of cornstarch, a little sesame oil

Practice: A. Corn shoots, water chestnuts, red pepper, carrots, mushrooms, all chopped into small cubes and set aside. B. Deep frying oil to 7 minutes hot, fry the noodles in the pan and then remove. B, frying oil to 7 minutes of heat, the winter noodles into the pot slightly fried after fishing out. C, mushroom diced, red pepper diced into the frying pan, and then put other diced A and seasonings, stir fry until evenly cooked, add the right amount of water to boil, and then put the winter noodles rotten, and then finally add the green beans, and poured into the water hook folder, and then sprinkle a little sesame oil can be sprinkled before the pot.

Homemade tofu

Ingredients: 1 block of tofu, half a green bell pepper, 1 red bell pepper, 1 small carrot, 6 mushrooms, 3 corn shoots, a few fungus

Seasonings: 1/2 tsp soy sauce, 1/2 tsp monosodium glutamate, 1/2 tsp bean paste, 1/2 tsp chili sauce, 1/2 tsp sugar, some wine, 1 tbsp cornstarch

How to make the tofu

Measurement A 1: Fry tofu in 7 minutes hot oil until golden brown, drain and set aside. 2: Slice green pepper, carrot, mushroom, corn shoots, cut fungus into small pieces, cut red pepper into small pieces and set aside. 3: Stir-fry red pepper, then add green pepper, carrot, mushroom, corn shoots, fungus and stir-fry. 4: Add water and all the seasonings and stir-fry, then pour in the tofu and cook for about 1 minute, then stir-fry for about 1 minute. 5: Add water and all the seasonings and stir-fry. Add water and sesame oil to add flavor.

Ma po tofu

Ingredients: 1 block of tofu, 2 mushrooms, a little cooked soybeans, half a branch of red pepper, 2 branches of corn shoots, 2 water chestnuts

Seasoning:1/2 tbsp soy sauce, 1/2 tsp sugar, 1 tbsp cornstarch water, a little sesame oil

Methods: A. Cut tofu into small cubes, chop mushrooms and red pepper, and cut corn shoots and water chestnuts into small cubes. B. Heat up the wok and add a little oil. Pour a little oil, the mushrooms, red pepper first pan sautéed. C, continue to join the other ingredients have been diced and fried, then add tofu and soy sauce, sugar, a little water with about 2 minutes, and finally thickened with rice flour water, and dripping a little sesame oil.

Sweet and sour jade rolls

Ingredients: taro: half, wonton wrappers: 15, green pepper: half, pineapple (canned): 1 slice, carrot: 1 small piece

Seasoning: monosodium glutamate: a pinch of salt, white vinegar: a pinch, ketchup: 1 tbsp

Other sugar: a pinch, corn starch: 1 tbsp

How to make it: A. Peel and steam taro, then mash it. Peel and steam the taro, mash it and add a little sugar to make mashed taro. B. Spread out the wonton skins and roll up the mashed taro to make taro rolls. All done into the frying pan deep-fried until crispy. C, green peppers, pineapple, carrots are cut into pieces into the frying pan and fried, and then add seasoning mix stir-fried to taste, and finally thickened with cornstarch water, and served in the fried taro rolls poured on.

Asparagus lily

Materials: green asparagus: 4 two, fresh lily: 3, vegetarian ham: 1 small piece, red pepper: half a branch, salt: a little, monosodium glutamate: a little

Methods: A, asparagus cut into small segments, the lily peeled clean slices, vegetarian ham cut into shreds. B, hot frying pan, the first vegetarian ham pan fried into a golden brown, and then poured into the asparagus, the Lily quickly stir-fried and seasoning can be added. The first thing you need to do is to add the seasoning and mix it well.

Mushrooms and mustard greens

Materials: mushrooms: 4 taels, mustard greens: half a catty, carrots: 1 small piece, salt: a little, monosodium glutamate: a little

Practice A. Blanch mustard greens and mushrooms and then remove them from the water. B. Heat oil in a frying pan, stir-fry the mustard greens and carrots until cooked, then add the mushrooms and seasonings and stir-fry well.

Sprouted shark's fin

Ingredients: vegetarian shark's fin: 1 tael, shredded ham: 1 tael, enoki mushrooms: 3 tael, silver sprouts: 4 tael, chopped cilantro: a little

Seasoning: Sugar: 1 tael, soy sauce: ? tael, salt: a little, monosodium glutamate: a little

Methods: A. Soften the shark's fin, and then pull out. Remove the shredded veggie ham from the oil and set aside.

B. Stir-fry the golden mushrooms, veggie shark's fins and veggie ham in a frying pan, then add the silver sprouts and seasonings and stir-fry quickly, then add the cilantro.

Monkey mushrooms in Beijing sauce

Ingredients: half a catty of fresh monkey mushrooms, half a green pepper, a small piece of carrot, a red pepper, two corn shoots

Seasoning: monosodium glutamate (MSG): a pinch, one tbsp of bean paste, half a tbsp of soy sauce, a dash of sesame oil

How to make it: A. Blanch monkey mushrooms in hot water, then peel them off one at a time; B. Pour frying oil into the wok, then fry the mushrooms. C. Cut green pepper, carrot, red pepper and corn shoots into small cubes and fry for a few minutes, then add monkey mushrooms and fry for about a minute, then add seasonings and serve.

Spicy lotus seed soup

Time 40 minutes Ingredients: 2 vegetarian tripe, 12 black dates, 150 grams of lotus seeds, 100 grams of wolfberries

Seasoning salt, monosodium glutamate, pepper, salt, 2 tbsp of wine, the vegetarian tripe should be soaked in marinade for a sufficient period of time in order to be flavored

How to do it: A, vegetarian tripe, add pepper, salt, and wine, and then marinate in the water for 15 minutes, marinated vegetarian tripe into the hot oil slightly fried for 1 minute. c, after oiled vegetarian tripe, lotus seeds, wolfberries, black dates, salt, monosodium glutamate and water, put into the electric pot stewed 25 minutes is complete. Soak mung bean powder in water for 10 minutes. The water in the pot to boil, add mung bean flour thickened gravy, and when cooled, add the carrots and stir well, and squeeze into a ball, into the ice water. C, mustard heart cut into cones, into the scalding water to boil over take out and rinse cool. D, a little oil in the pot, add mustard heart, seasoning and 2 cups of water to boil, and then into the A well done snowballs to continue to cook, and then thickened with the white powder water, and add a little soy sauce, pepper, and then the snowballs. You can do it.

Fried mushrooms

Materials: small and medium-sized raw mushrooms: twelve, frying powder: half a bowl, groundnut flour: half a bowl

Practice: A, fresh mushrooms, wash, remove the tip, cut into flowers. B, groundnut flour and frying powder to make a paste, mushrooms dipped in the batter to the pot deep frying, frying golden brown can be fished out of the plate. c, eat dipped in pepper or ketchup salt, delicious flavor.

Note: Deep-fried shiitake mushrooms are also known as "deep-fried Yuanbao" for its auspicious shape

Vegetarian Shark's Fin Soup

Time 25 mins Ingredients: half a carrot, some cornstarch, 1 winter noodle, a can of enoki mushrooms, 1 bamboo shoots, 80g of veggie ham, shiitake mushrooms, veggie shrimp, a little cilantro, a few sprinkles of hairy vegetables and a little bit of parsley, a little bit of parsley.

Seasoning: 1/3 tsp salt, 1 tsp mirin, 1 tbsp soy sauce, 3 tbsp sugar, 3 tbsp black vinegar, a pinch of pepper.

How to do it: A. Soak and rinse hairy vegetables, soak and rinse shiitake mushrooms, soak and rinse ham and carrots, cut into julienne strips, soak and rinse winter noodles, cut bamboo shoots into julienne strips, and rinse the rest of the ingredients and set aside. B. In a pot, put in the veggie broth, mushrooms, bamboo shoots, carrots, shiitake mushrooms, veggie shrimp, and bring them to a boil. C. Add the seasoning, winter noodles and cook them until they are done, thicken the sauce, and sprinkle with the shredded ham and cilantro to taste.

Braised Tofu Brain

Time 25 minutes Ingredients: 50 grams of carrots, a little sesame oil, tofu brain 1 block of vegetarian shredded crab meat 80 grams of corn kernels 80 grams of cucumber two, salt, monosodium glutamate each moderate amount of powdered white powder, pepper powder

The main points of the A, the tofu brain can be purchased ready-to-use. B, the last of the cilantro can be sprinkled.

Practice A, cucumber, carrots, cilantro washed and chopped, corn kernels were also washed, with tofu brain, vegetarian crab meat shredded standby. B, tofu brain into the steamer basket to steam for 4 to 5 minutes, take out of the center of the plate. C, put 2 tablespoons of oil in the wok to boil, add the rest of the ingredients, all the seasoning oil and 1 bowl of water to stir-fry, pour on the tofu brain to be ready.

Mixed hot pot

Time 35 minutes Ingredients: 1 Chinese cabbage, 30 grams of green onions, 1 strip of corn, 3 raw mushrooms Seasoning salt, monosodium glutamate to taste

To get ahead of the game, use green onions to stir-fry the Chinese cabbage, mushrooms, and then add the rest of the ingredients to cook, which makes the soup more flavorful and thicker, but it is also more oily; for those who like it a bit lighter, do not stir-fry, just add water and cook. The first thing you need to do is to add water and cook it directly.

How to do it: A. Wash the cabbage and peel it into large pieces, cut the corn into small pieces, and cut the mushrooms into thick slices after removing the stems, and then pour out the hot pot ingredients and the veggie onions for spare time. B. Heat 2 tablespoons of oil in the wok, add the veggie onions, then stir-fry the cabbage and the sliced mushrooms until the cabbage is soft and cooked. C. Finally, add the rest of the ingredients, salt, monosodium glutamate, and the appropriate amount of water, and then cook it

Miso Potato Soup

Miso Potato Soup

Time: 30 minutes Ingredients: 1 carrot, 500 grams of milk, 2 tablespoons of miso, 1 block of tofu, 1 potato, 1 white radish, 5 shiitake mushrooms, all ingredients cut into the same size of the dices, such as the color of the dish will be beautiful.

Practice A, cut all the ingredients into cubes. B, hot pan into the oil, pour (1) material slightly stir-fried C, and then add broth, milk, boil and then reduce the heat. D, such as potatoes, carrots, carrots, soft boiled, add seasoning and tofu dices, boiled can be.

Corn broth

Time 1 hour Ingredients: soybean sprouts 100 grams, sweet corn stalks 2, carrots 1

Methods A, sweet corn stalks, carrots, carrots cut into pieces, soybean sprouts washed. B, all the ingredients in a slow simmering 1 hour can be. The flavor will enter into the soup only when it is simmered for a long time with slow fire.

Vegetarian gonzo ball soup

Time 30 minutes Ingredients: 2 celery, vegetarian gonzo balls 1 package, 1 package of three fresh ingredients, salt, monosodium glutamate moderate

The main points of celery end last, so as not to cook for a long time to turn yellow, vitamin C is also lost.

Practice A, the pudding clean, celery cut into fine powder, and three fresh material out of the standby. B, vegetarian pudding, three fresh material with the right amount of water to boil, in the addition of salt, monosodium glutamate, and sprinkle into the end of the celery that is complete.

Concentric soup

Time: 30 minutes Ingredients: 150 grams of sauerkraut stalks, 1/4 bamboo shoots, 1 carrot, 1 dried Lagenaria, 5 mushrooms, 1 spoon, 1 spoon of monosodium glutamate, sesame oil, as much as possible to tie the ingredients together so they don't come loose during cooking.

How to do it: A. Cut the mushrooms, carrots, pickle stems and bamboo shoots into 4cm strips, and the dried lagenaria into 10cm strips; B. Tie each strip of dried lagenaria with the pickle stems, carrots, mushrooms and bamboo shoots; C. Add 1,000 grams of veggie broth to the pot, and then add the two ingredients and the seasoning to cook.

Vegetarian soup

Time: 30 mins Ingredients: 2 fungus, 100 grams of bamboo shoots, 5 mushrooms, 300 grams of vegetarian meat soup, a little cilantro

Seasoning: Salt, monosodium glutamate, a little pepper, soy sauce, 1 tablespoon of black vinegar, an appropriate amount of cornstarch

The main points are: A. Soy sauce and black vinegar can be added to the pot according to personal taste. B. The consistency of the soup can be controlled according to the amount of cornstarch.

Practice A, vegetarian meat soup clean, fungus, mushrooms, cooked bamboo shoots cut into thin strips, cilantro minced standby B, cooked bamboo shoots, fungus, mushrooms together into boiling water boil for 1 minute. C, vegetarian meat soup, (B) all the ingredients with the appropriate amount of water, salt, monosodium glutamate, soy sauce and black vinegar boil; thickening with cornstarch water, and sprinkled with pepper,

Shiksin Vegetable Soup

Time 25 minutes. Minutes Ingredients: 4 packets of Four Gods, 300 grams of vegetarian sausage, a pinch of salt, a pinch of miso, a pinch of wine

Stew the Four Gods in the early stages of cooking to make the soup flavorful; if you put in the vegetarian sausage too early, it may be too much to stew.

Practice A, vegetarian intestine cleaned and cut into segments, the four gods of the material poured out and spare. B, four gods of the material with the right amount of water into a bowl, and then put into the electric pot stewed for 30 minutes. C, then add vegetarian intestine, salt, monosodium glutamate and wine to continue to stew for 20 minutes to complete.

Cream of pumpkin soup

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

Seasoning: 1 tsp. salt, 1/2 tsp. monosodium glutamate, a pinch of pepper, cut the pumpkin into small pieces to make it easier to steam.

How to do it: A. Remove the skin and seeds of the pumpkin and cut it into cubes, then juice the celery. B. Steam the pumpkin, then mash it into puree. C. Put the pumpkin puree into a pot, then add the celery juice, broth, and whipping cream, and then bring to a boil, sprinkle with the chopped leaves of the celery.

Rhombus Vegetarian Soup

Time 30 minutes Ingredients: cilantro, 100 grams of vegetarian ham, 6 mushrooms, 300 grams of rhombus

Seasoning 1 tsp salt, 1 tsp monosodium glutamate.

How to do it: A. Soak the mushrooms in water to soften them. B. Cut the veggie ham into cubes, chop the cilantro, and wash the water chestnuts.

C, rhombus, mushrooms into the pot, add vegetarian soup, boil and then turn to low heat to cook. D, then add seasoning, vegetarian ham, cook for 2 minutes, sprinkle parsley can be.

Vegetarian wonton soup

Time 30 minutes Ingredients: 30 wonton wrappers, 100 grams of golden needles, 5 mushrooms, 100 grams of veggie ham, 60 grams of veggie scallions, 50 grams of Chinese cabbage, 2 stalks of celery, salt, miso to taste, soy sauce, sesame oil

The main points are as follows: A. Winter vegetables are salty, so you don't need to add salt in the soup to prevent it from being too salty. B. When wrapping the wontons, you can use the seasonings in the soup. B. When wrapping wontons, apply a little water to the adhesion area to facilitate adhesion.

How to do it: A. Wash and finely chop the Chinese cabbage, celery, golden needles, shiitake mushrooms and veggie ham, then add the wonton wrappers and veggie scallion oil. B. Heat 2 tbsp oil in a wok and stir-fry all the ingredients except the wonton wrappers and the chopped Chinese cabbage for 1-2 minutes. C. Stir-fry the ingredients, then use the wonton wrappers to form the wontons one by one. D. Put a moderate amount of water into the wok and bring it to boil, then put in the Chinese cabbage and the wontons and cook until the soup is ready.

Noodle soup

Time 30 minutes Ingredients: 1/2 bamboo shoots, 30 grams of vegetarian green onion, 100 grams of vegetarian meat soup, 4 raw shiitake mushrooms, 1/2 carrots, 300 grams of noodle soup, 1 tbsp each of vegetarian salsa, 1 tsp each of salt, black vinegar, soy sauce, 1 tbsp each of cornstarch, 1 large bowl of water, a little sesame oil

The main points are as follows: A. Add cilantro and more black vinegar to the soup. B. The consistency of the soup can be determined by the amount of water used to make the soup.

How to make the soup: A. Cut the noodles into small pieces, peel the carrots and bamboo shoots and cut them into thin slices, and slice the mushrooms, then add the veggie meat soup and veggie green onions. B. Heat 2 tablespoons of oil in a wok and add veggie green onions to stir-fry; then add shredded carrots, bamboo shoots, and shreds of mushrooms and stir-fry until cooked through. C. Finally, add the noodles, veggie soup, and all the seasoning ingredients, and then thicken the soup with cornstarch to thicken the sauce.

Vegetarian soup (a)

Materials: soybean sprouts: 3 pounds, carrots: 1.5, sugar cane: 6, water: 18 pounds

Practice A, carrots washed and peeled and cut into chunks, the head of the sugar cane split and cut into chunks. B, frying pan heat, soybean sprouts fried, add water and all the ingredients to cook, the pot cover (slightly leave the seam) and simmer for about 3 hours, that is, into the broth of the fresh vegan soup. C. After cooling, filter through gauze and place in the refrigerator.

Vegetarian soup (2)

Materials: soybean sprouts: 1.5 pounds, carrots: 1.5, asparagus: 3, shiitake mushrooms: 2.5, corn: 3, water: 20 pounds

Practice A, carrots, asparagus, are washed, peeled and cut into pieces. The mushrooms were washed and softened. B, soybean sprouts with water and all the ingredients together to boil, cover the pot (slightly leave a gap) to simmer for about 4 to 5 hours, that is, into the soup clear and bright support Vegetable Soup. C, cooled down with gauze filter, can be placed in the refrigerator, standby at any time.

Cold vegetables

Time: 20 minutes Ingredients: 150 grams of carrots, 30 grams of string beans, 2 tablespoons of soy sauce, half of the vegetarian soup

The main points of A, carrots, thinly sliced better, easy to taste B, string beans from the two ends of the shredded.

How to do it: A. Remove julienne strips of string beans and cut into diagonal slices; peel and slice carrots; B. Add the ingredients of (A) to the water and then cool; C. Add soy sauce and veggie broth, and marinate for a few minutes.

Cool lotus root

Time: 20 minutes Ingredients: 300g lotus root, 150g white sesame seeds, 2 tbsp vinegar, 2 tbsp soy sauce

The main point of the lotus root is to put it into the hot vinegar water so that the lotus root won't turn black.

How to do it: A: Peel and slice the lotus root and soak it in the vinegar water, and set aside the salad and white sesame seeds. B: Add water and vinegar to the pot and bring to a boil, then add the lotus root to the water, drain it, and let it cool. C: Add the soy sauce and the salad dressing to the lotus root and mix it well, and sprinkle the white sesame seeds on it.

Crab roe with cucumber

Time 25 minutes Ingredients: 100 grams of watercress, 4 small pieces of ginger, 150 grams of shredded vegan crab roe, 3 cucumbers

Seasonings: Salt, monosodium glutamate (MSG) to taste, a pinch of pepper, sesame oil, black vinegar (2 Tbsp) each.

If you don't want to eat raw vegetables and cucumbers, you can boil them in boiling water for 30 seconds to 1 minute, then drain them and mix them with other ingredients.

Practice A, soften the water with water, pick up and drain, cucumber, ginger cut into thin julienne strips, shredded crab roe, ready for use. B, all the ingredients plus all the seasonings mix well that is complete.

Sesame 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 used as black sesame seed powder), 5 raw mushrooms, 1 green pepper, 3 spoons of sugar

How to do it: A. Wash the green peppers, remove the seeds, and cut into julienne strips, peel the carrots, cut into julienne strips, and cut into slices of raw mushrooms. B. Blanch udon noodles in boiling water and arrange on a plate. C. Stir-fry black sesame seeds, mash them, add seasoning and a little cold water to make a paste, and put it into (B).

Cold Noodles

Time: 25 minutes Ingredients: 1 cucumber, 100g bean sprouts, 200g oiled noodles, 2 bean buns, 60g veggie ham (can be seasoned to taste), 3 tbsp veggie broth, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, sesame oil, wasabi sauce

How to make this dish: A: Slice the veggie ham, cucumbers, and bean buns into strips. B: Add the ingredients in (A) to the noodles, and then add them to (B) to make a paste, Add (A) ingredients with bean sprouts and let it cool after passing through water. C. Boil seasoning. D. Plate oiled noodles and spread (B) ingredients with seasoning.

Steamed pork

Time: 50 minutes Ingredients: 5 rice dumpling leaves, 1 taro, 1 bowl of steamed pork powder, 1 small piece of ginger, 3 pieces of noodle sausage, cilantro

Seasoning: 5 tbsp soy sauce, a little sesame oil, 3 tbsp each of pepper and sugar

The noodle sausage should be dipped in the water for a long time in order to make it taste good and to have a good flavor after steaming.

Practice A, wash and cut the intestines into appropriate sizes of diagonal slices, taro peeled and cut into chunks, cilantro chopped into pieces, ginger grated into ginger juice, rice dumplings have been washed with clean water, steamed meat powder poured in a bowl standby B, intestines with all the seasonings and ginger juice, steamed meat powder and dress up evenly, soak and marinate for 30 minutes. C, cut into chunks of taro and put into hot oil to fry for 2 to 3 minutes. D, noodle intestines, taro emissions in a rice dumpling leaf steamer about 40 minutes, take out and sprinkle with cilantro that is complete

Spicy Potato

Time 30 minutes Ingredients: 1 package of cornstarch, bean paste discretionary amount of peanut flour discretionary amount of Noumé flour 1 package of sugar, moderate amount of oil

The essentials A, when steaming, should be smeared in the steamer cage a little bit of oil, so as to avoid the spice potato sticking to not good to hold. In the roll smeared with peanut flour.

Practice A, cornstarch with 1/2 cup of hot water, add glutinous rice flour, sugar, oil and the right amount of water, kneaded into a soft dough. B, in the dough divided into the appropriate size, were wrapped in bean paste, peanut flour, and then placed in the steamer for about 10 minutes to steam.

Walnuts with bean paste

Time 25 minutes Ingredients: 1/2 block of tofu, 50 grams of walnuts, 1/2 tsp. salt, 80 grams of salad dressing, a pinch of pepper

Important points: A. Tofu can be beaten as finely as possible, so that it melts in your mouth; B. Don't overbake walnuts to prevent them from scorching

How to make it: A. Wrap the walnuts in tinfoil and roast them in the oven.

A. Wrap walnuts in tin foil and toast them in the oven.

B: Crumble the tofu and sift it through a mesh strainer. C: Put the sifted tofu and seasonings into a juicer, beat well, then pour into a bowl and put it into the fridge to chill, and then sprinkle with chopped walnuts when you want to serve.

Sweet soup with dumplings

Time 20 minutes Ingredients: 1 can of canned fruits, 2 large bowls of water, 150 grams of dumplings, sugar

The main point is that the water is not boiled into the dumplings, the dumplings will be rotten

How to do it A, fruits in a bowl, the dumplings, sugar, standby B. 2 large bowls of water in a pot, boiled, and then put in dumplings, sugar, boil until dumplings floating, and then put in a bowl of canned fruits, and then put the dumplings, sugar, cook until dumplings floating. Add the canned fruit and cook

Coconut and horseshoe milk

Time 20 minutes Ingredients: 1 coconut, sugar, 1 cup of fresh milk, 4 water chestnuts

To note that the milk should not be left at room temperature for too long, open the pot and boil it immediately.

Practice A, wash the water chestnuts, pat them into mush, split the coconut and pour out the juice, fresh milk in a cup

B, pour the coconut juice into the pot, add the water chestnut mush, fresh milk, sugar, and then boil

Pulled apple

Time 30 minutes Ingredients: 150 grams of flour, 1 apple, 150 grams of sugar

The main points of the A, Add a little water to the flour to form a batter. B. When cooking the sugar, use a spatula to keep stirring so it doesn't stick to the pan.

How to do it: A. Peel and seed the apples, cut them into eight pieces, and mix the flour into the batter; B. Coat the apples with the batter, then deep-fry them in hot oil until crispy, then drain the oil and set aside; C. Heat 2 tablespoons of oil in a wok, add the sugar and 1/2 cup of water, and bring to a simmer; D. Turn off the heat when the sugar is thickened, and then add the apples to the pan.

Octopus soup dumplings

Time 30 minutes Ingredients: (canned) 50 grams of white fungus, taro ball 1 package of small dumplings 1 package of eight treasures of beans 1 package of icing sugar

Methods A, the white fungus softened with water, and fished out and drained. B, dumplings, taro ball into the boiling water boiling water for 2-3 minutes. C, eight treasures of beans, white fungus, dumplings, taro ball, and the appropriate amount of water boiled, plus rock sugar. Adequate amount of boiled again can be.

Pearl Balls

Time: 30 minutes Ingredients: 60 grams of green onions, 1 carrot, 1 bamboo shoot, 4 mushrooms, 2 blocks of tofu, 300 grams of glutinous rice, salt, monosodium glutamate, a pinch of pepper, 5 tablespoons of cornstarch

The main point is that the tofu should be pounded into a puree, and then strained of the water, so that it does not become too much of a powder, which will not be able to stick to the glutinous rice.

How to do it: A. Wash the glutinous rice and soak it in water for 2 hours. B. Drain the glutinous rice, mash the tofu, peel the bamboo shoots, chop the mushrooms and carrots, and reserve the green onions for later use. C. Heat 2 tbsp of oil in a wok and stir-fry the chopped bamboo shoots, mushrooms, and carrots with the green onions for 1-2 minutes, then remove them from the wok and allow them to cool. D. Add the tofu puree to the mixture and all the seasoning in (C). Add all the ingredients and seasonings in (C), squeeze them into balls and dip them into the glutinous rice; then put them into the steamer and steam for 10 minutes.

Sticky rice rolls

Time: 30 minutes Ingredients: 300 grams of glutinous rice, 10 spring roll wrappers, 1 small piece of ginger, 50 grams of green peas, 100 grams of veggie ham, 3 mushrooms, 6 tablespoons of soy sauce, 2 tablespoons of cornstarch, and a pinch of pepper

These are the main ingredients of the rolls, but they are not the only ingredients.

How to make the rolls: A: Wash the glutinous rice and green peas, and chop the ham, mushrooms, ginger, and spring roll wrappers; B: Boil the glutinous rice in an electric skillet with water; C: Heat 2 tbsp of oil in a deep frying pan, and stir-fry the ham, mushrooms, chopped ginger, and green peas for 1-2 minutes; D: Add the ham, mushroom, chopped ginger, and green peas, and stir-fry for 1-2 minutes. D: Add the glutinous rice and seasonings and mix well. E: Finally, wrap the glutinous rice in spring roll wrappers and deep-fry in hot oil until golden brown.

Vegetarian rice dumplings

Time: 90 minutes Ingredients: 40 rice dumpling leaves, 1.5 kilograms of glutinous rice, 1.5 kilograms of peanut kernels, peanut flour, 150 grams of green onions, 1 piece of vegetarian ham, 20 mushrooms, 1 tablespoon of salt, 2 tablespoons of monosodium glutamate, a pinch of pepper

The main points are as follows: A. Soak the rice in water for more than 4 hours, so that the rice is more likely to be cooked. If the soaking time is not long enough, you need to extend the cooking time. B. The water used to cook the rice dumplings should cover all the dumplings so that no dumplings will be left uncooked. C. Vegetarian rice dumplings are better when eaten with peanut powder and soya sauce paste.

Practice A, long glutinous rice soaked in water for 4 hours and drained, peanut kernels soaked in water for 3 hours and drained, veggie ham cut into appropriate sized pieces, mushrooms soaked in water to soften and drain, rice dumplings, one by one, washed and cleaned, with rice dumplings, rope, veggie onions, peanut flour standby. B, peanut kernels with the right amount of water into the electric pot, stewed for 45 minutes ~ 1 hour.

C. Heat oil in a hot pan, stir fry the mushrooms, ham, seasonings, and 1/2 bowl of water. D. In a separate frying pan, put in the soaked rice, boiled peanuts, and the remaining broth from the stir frying ingredients, and stir fry the rice until it is half-cooked. E. Take two rice dumpling leaves, stack them on top of each other, and about 1/3 of the way down to form a bucket, and then take the amount of glutinous rice and put it in the bucket. F. Put in the stir fry ingredients, and then cover with glutinous rice. F. Put in the fried ingredients and cover with glutinous rice. G. Cover the dumpling with leaves and tie it with a string; put it into boiling water and cook for about 45 to 50 minutes, then take it out and eat it

Shrimp Steamed Dumplings

Time: 30 minutes Ingredients: Bamboo shoots 1/2, celery 3, golden mushrooms 100g, veggie green onions 60g, 20 dumpling wrappers, 5 shiitake mushrooms, veggie shrimp 20, veggie ham 50g, salt, soy sauce, miso, a pinch each of white powder and pepper.

How to make dumplings

A: Remove the skin of shiitake mushrooms, enoki mushrooms, bamboo shoots, celery, veggie ham, veggie shrimp, dumpling skins, veggie onions, and set aside. b: Heat 2 tablespoons of oil in a wok. c: Wrap dumplings in dumpling skins and steam them for 15 minutes. Steam the dumplings in a steamer for about 15 minutes.

Baked double sides

Inputs: 1 sheet of bean curd, 4 water chestnuts, 1 small piece of veggie ham, 2 shiitake mushrooms, 1 small piece of carrot, 6 slices of veggie ham, half a piece of toast, 2 tbsp of flour, a pinch of sugar, and a pinch of pepper

How to make it: A. Chop up water chestnuts, veggie ham, and shiitake mushrooms, and sauté them in frying oil, and then add in the seasoning and stir-fry them. B. Spread out the bean curd, cut it into quarters, and then add in the seasoning. Spread out, cut into quarters, spread some batter on top, then sprinkle the fried ingredients on top. C. Fold the bean skin in half, dip it in the batter, deep-fry it in a frying pan until it turns golden brown, then take it out and cut it into squares. D. Remove the skin from the toasted bread, cut it into large pieces, and then cut another diced piece in the middle (not to be cut off) to form a double sandwich slice to hold the deep-fried baked squares and eat them.

Vegetarian rice cake congee

Time 40 minutes Ingredients: sugar, 200 grams of glutinous rice, 1 package of cooked red beans, 80 grams of cinnamon

Tips A, this dish can be converted to an electric pot to cook. B, when boiling glutinous rice, remember to stir while cooking to avoid sticking to the pot.

Practice A, after washing the glutinous rice, add water to soak for 2 hours. B, cinnamon meat, red beans with the right amount of water to boil. C, and then add the glutinous rice to boil, then switch to a small fire to simmer until viscous, and then add the sugar to cook a little can be.

Tofu sandwiches

Time 30 minutes Ingredients: 100 grams of vegetarian ham, 4 mushrooms, 200 grams of dry flour, 1 strip of groundnut, 3 blocks of tofu, 1 tbsp of cornstarch, 1 tsp each of salt and monosodium glutamate, a pinch of pepper

To get the tofu, it's best to use the traditional cottonwood tofu, and boxed young tofu is too soft to be cut or deep-fried and can be easily broken.

How to do it: A Cut tofu into triangular-shaped slices, peel and cut groundnuts into bite-sized chunks, finely chop mushrooms and veggie ham, and set aside with flour. B Steam groundnuts in a steamer until soft and cooked through, then squeeze them into a puree and add chopped mushrooms, veggie ham, and seasonings to taste. C Dredge groundnuts in two slices of tofu and dredge them evenly in flour, then deep-fry them in hot oil until they turn golden brown.

Practice A, cucumber, veggie ham, carrots, veggie fish plate and mushrooms were cleaned and cut into the same size pieces, cilantro finely chopped, and bamboo sticks, veggie shrimp and small hot dogs standby B, in addition to the cilantro, bamboo sticks, all the ingredients plus all the seasonings soaked marinade for 20 minutes. C, marinated materials with bamboo sticks one by one after a string, put into the oven to roast over high heat for 5 to 8 minutes, take out the sprinkle of cilantro that is

Potato hand roll

Time 30 minutes Ingredients: 1 cucumber, seaweed 4, 150 grams of salad dressing, 8 pieces of lettuce

Potato 300 grams, to lead the lettuce slightly pull out a little bit, the shape of the better

Practice A, cucumber, washed, cut into thin threads, lettuce washed, shredded, peeled and sliced potatoes. b, the potato on the steamer. Steamer hot, cooked island into a puree, to be cooled into the salad dressing dress uniform C, and then cut the seaweed into triangles, in order to lettuce, potato puree, cucumber silk, rolled into a tube can be.

Fried Pumpkin Sticks

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

Seasoning: 1 tsp salt, 1 tsp mirin, 1 tsp oil, 150g flour, 50g baking powder

Take care not to overcook the pumpkin, so it doesn't get too browned and look bad.

How to do it: A. Remove the skin and seeds from the pumpkin, wash it and cut it into strips; B. Mix the batter; C. Dip the strips of pumpkin into the batter and deep-fry them in a hot frying pan until they are golden brown

Three-color rolls

Time: 20 mins Ingredients: spinach (200g), bean buns (6pcs), seaweed (6pcs), sweet chili sauce

How to do it: A. When you are wringing out the water from the spinach, don't press too hard to avoid breaking the spinach. B. When rolling the seaweed, roll it tightly so that it doesn't come loose. C. Toast the seaweed first.

Practice A: Wash spinach, boil in hot water, cool in cold water, and then wring out the water. B: Boil bean buns in hot water, and then soak in cold water to cool. C: Spread bean buns and spinach on seaweed, then roll up the seaweed, and then slice it into chunks.

Sticky Rice Rolls

Time: 40 minutes Ingredients: 40 grams of peanut flour, 100 grams of powdered sugar, 3 sheets of tofu skin, 100 grams of raisins, 600 grams of glutinous rice, a little oil

Tips: A, powdered sugar, peanut flour, and other ingredients should be put into the glutinous rice when it is hot, so that it can be easily put into the mix.

B. When wrapping and rolling the glutinous rice, apply a little batter to the end of the bean curd skin to make it stick more tightly

How to do it: A. Wash the glutinous rice and soak it for 3 hours, then drain it and put it into a steamer basket to steam it; B. Add oil, powdered sugar, peanut powder and raisins to the steamed glutinous rice while it is still hot; C. Take a piece of bean curd skin and roll it up to form a strip of glutinous rice; D. Add oil, powdered sugar, peanut powder, and raisins. D. Wrap the glutinous rice rolls, put into the hot oil and fry until crispy, you can pick up the drained oil slices to eat.

Sesame Seed Sticky Rice Balls

Time 40 minutes Ingredients: 100 grams of white sesame seeds, 200 grams of bean paste, 150 grams of powdered sugar, 100 grams of cornstarch, 400 grams of glutinous rice flour, a little bit of oil

The main points of the roll sticky sesame seeds, a little bit of pressure, will be pressed into the sesame seeds within the dough, so that the sesame seeds are not light when frying.

Practice A, cornstarch with 1/2 cup of hot water into a paste, and then add glutinous rice flour, powdered sugar, oil, and water to the appropriate amount of knead into a dough, and aside from the wake up. B, the wake up the dough into the appropriate size of the equal parts, and then wrapped into the bean paste and rolled into a ball shape, and then one by one, rolled on the sticky sesame seeds. C, sesame seed ball into the hot oil, deep-fried until golden brown can be picked up and eaten.

Fried Toast Balls

Time: 80 minutes Ingredients: 1 potato, 80 grams of vegan ham, 3 slices of toast, 5 mushrooms, 1 block of tofu

Seasoning: 1 tbsp salt, 1 tbsp mirin, a little sesame oil, 1/2 tsp pepper

Tips: Dip the toast in the mixture with a little bit of pressure to make it less likely to fall off during frying.

How to do it: A. Peel and slice the potatoes, remove the edges of the toast and cut it into thin dices, mince the mushrooms and ham, and dice the tofu; B. Steam the potatoes in a steamer basket. C. Add the softened potatoes to the minced mushrooms, ham, tofu, and seasonings.

D. Pour the ingredients into a ball, dip it into the toast, and deep-fry it into a frying pan until it turns golden brown.

Sweet Lotus Root

Time: 80 minutes Ingredients: 100 grams of glutinous rice, 300 grams of lotus root, 150 grams of rock sugar, a little osmanthus sauce

Tips: A. When stuffing the glutinous rice, it is important to stuff the glutinous rice carefully, and it can be pressed down with a thin piece of wood in order to prevent it from overflowing.

Practice A: Wash the glutinous rice, soak it in water for 3 to 4 hours, then drain. B: Wash the lotus root, cut the end, stuff it with glutinous rice, and secure the side cover with a toothpick. C: Put the lotus root into a pot, add water to cover the lotus root, and cook it over a slow fire for about 1 hour. D: Remove the boiled lotus root, scrape off the skin, then slice into a small bowl, add seasoning, steam on the steamer for another 30 minutes, invert into a plate.

Luohan on the vegetarian

Raw materials: hydrated shiitake mushrooms, hydrated portobello mushrooms, hydrated hairy vegetables, hydrated bamboo, hydrated fungus, hydrated silver ear 50 grams each asparagus, green peppercorns, carrots, oily gluten, deep-fried potatoes, each 25 grams

Method: 1 mushrooms, bamboo shredded; 2 mushrooms, bamboo shoots, cut into slices; 3 ear, ear, ear tore into small dozens; 4 oily gluten, peppercorns into small pieces; 5. 5. carrots cut into flower knife slices; 6. ginger