Ingredients: yam120g, burdock100g, carrot100g, Pleurotus geesteranus 80g, Flammulina velutipes 80g, Angelica sinensis 2g, Lycium barbarum 2g, 6 red dates and 5 ginger slices.
Seasoning: stock 500㏄, salt 1/2 teaspoons.
Practice:
1. Peel Chinese yam, burdock and carrot and cut into small pieces. Cut off the pedicels of Pleurotus geesteranus and Flammulina velutipes.
2. Put the yam, burdock and carrot into the soup pot, add angelica, medlar, red dates, ginger slices and broth and boil.
3. Cover the pot and cook on low heat for about 20 minutes until the carrots are soft. Add salt to taste, finally add Pleurotus ostreatus and Flammulina velutipes, and boil.
Paragraph 2: Flavor Vegetarian Pot
Ingredients: Pleurotus eryngii 60g, taro120g, corn100g, red bell pepper 50g, chrysanthemum100g, tofu150g, ginger slices/kloc-0.
Medicinal materials: 2 tsaoko, cumin powder 1 teaspoon, 2 grams of dried chili, 4 grams of codonopsis pilosula, 2 grams of cardamom, 2 grams of Ligusticum chuanxiong and 5 red dates.
Seasoning: stock 500㏄, salt 1/2 teaspoons.
Practice:
1. Peel taro and cut it into small pieces with corn. Sliced Pleurotus eryngii and red bell pepper. Slice tofu into thick slices. Wash the chrysanthemum after removing the pedicel.
2. Put the corn, ginger slices and all the medicinal materials into the soup pot, and add the broth to boil.
3. Cover the pot and cook on low heat for about 5 minutes until the fragrance of the medicinal materials is released. Add salt to taste, finally add the rest of the ingredients, and boil for 2 minutes.
The third paragraph: curry assorted pot
Materials: cauliflower150g, potato150g, sweet potato150g, okra100g, eggplant 200g and Jiang Mo100g.
Seasoning: 3 tbsp curry powder, 400㏄ stock, 50㏄ coconut milk, salt 1/2 teaspoons.
Practice:
1. Peel potatoes and sweet potatoes and cut them into small pieces. Cut the eggplant into small pieces. Cut cauliflower into small flowers.
2. Put salad oil in a hot pot, add Jiang Mo and curry powder and stir-fry until fragrant. Put all the vegetables in the pot. Add stock and bring to a boil.
3. After cooking for about 5 minutes, add coconut milk and salt, and cook on low heat for about 5 minutes until the vegetables are soft. Serve.
The fourth paragraph: stewed pumpkin with coconut milk
Ingredients: pumpkin 300g, corn150g, cauliflower120g, green squash12 strips, red sweet pepper 80g, and a little Italian comprehensive spices.
Seasoning: coconut milk 200㏄, stock 200㏄, salt 1/2 teaspoons.
Practice:
1. Slice green squash. Cut the corn into thick pieces. Peel the pumpkin and cut the red bell pepper into small pieces. Dice cauliflower into small flowers.
2. Put olive oil in a hot pot, and put all vegetables in the pot with low fire. Add stock and bring to a boil.
3. After cooking for about 5 minutes, add the comprehensive spices, coconut milk and salt, and cook for about 5 minutes on low heat until the vegetables are soft, then serve.
The fifth paragraph: stewed radish with miso
Ingredients: 200 grams of white radish, 60 grams of carrot, 5 grams of ginger, 4 fresh mushrooms, Amorphophallus konjac/0/20 grams, and 80 grams of okra.
Seasoning: 600㏄ stock, 3 tablespoons of miso, 2 tablespoons of soy sauce and 2 tablespoons of soy sauce.
Practice:
1. Peel white radish and cut into round thick slices. Peel the carrot and cut it into small pieces. Fresh mushrooms and okra are cut off.
2. Put the white radish, carrot and ginger slices into the soup pot, add a little broth to the miso and mix well.
3. Add the remaining stock, soy sauce and soy sauce to boil. Cover the pot and cook on low heat for about 20 minutes until the radish is soft.
4. Finally, add fresh mushrooms, shredded konjac and okra, and boil for about 1 min.
The sixth paragraph: soybean milk mushroom pot
Ingredients: 4 fresh mushrooms, mushroom100g, Pleurotus geesteranus 80g, Pleurotus nebrodensis 80g, Flammulina velutipes100g, vegetables and vegetables 80g, Lycium barbarum 2g, ginger slices10g.
Seasoning: soybean milk 200㏄, stock 200㏄, salt 1/2 teaspoons.
Practice:
1. Cut off the pedicels of fresh mushrooms, Pleurotus ostreatus, Pleurotus nebrodensis and Flammulina velutipes. Cut mushrooms into small pieces, wash vegetables and peel small pieces.
2. Put all mushrooms, medlar and ginger slices into the soup pot, add soybean milk, broth and salt and boil.
3. Cook on low heat for about 5 minutes, add vegetables and bring to a boil.