What's in the encyclopedia of vegetarian snacks? Let's take a look at the sharing in Xiaobian!

corn flour cake

Material: 2g of flour, 1g of fine corn flour, appropriate amount of dried red dates

Seasoning: 3g of baking powder, 3g of yeast and 3-4g of white sugar

Practice:

1. Mix flour, corn flour, sugar and baking powder evenly in a basin. Yeast melts in warm water.

2. Pour the yeast water into the flour and knead it into a uniform dough; Put the dough into a cake mold (brush the periphery and bottom with thin oil) and let it rise in a warm place for .5~1 hour to double its size.

3. Wash the dried red dates, soak them for 2 minutes, then pour them into a boiling pot, add water and boil them for 5-1 minutes, then embed them on the surface of the dough and put them into a steamer.

4. Steam on high fire for 2 minutes, then take it out immediately and remove the mold.

Fubao

Materials: 6 large pieces of cabbage, 6 mushrooms, 6g shredded carrot, 6 pieces of bean skin, 6g shredded vegetarian ham, 6g shredded cooked bamboo shoots, proper amount of nine-story tower and celery stalks.

seasoning: 1/2 tsp salt, 1/4 tsp fine sugar, a little white pepper, 1g Lycium barbarum, 3ml water, a little soy sauce, a little white powder water and a little sesame oil.

Practice:

1. Wash the cabbage, remove the core, blanch the whole tree in boiling water until it is soft, immediately take it out and rinse it with water, and then peel off 6 cabbage leaves; Removing leaves from celery, blanching celery stalks, immediately taking out, soaking in water, and draining; Soak mushrooms in water until soft, and then shred; Shred bean skin.

2. After the pan is hot, add 2 tablespoons of oil, stir-fry shredded mushrooms, then add shredded carrots, shredded bean skin, shredded vegetarian ham and shredded bamboo shoots, stir-fry evenly, and then add chopped nine-story pagoda, salt, fine sugar and white pepper, stir-fry evenly, and serve out.

3. Take a cabbage leaf, flatten it, put a proper amount of mixed bean skin on it, then tie it with celery stalks, then trim the excess cabbage leaf and celery stalks neatly, then put it in a plate, steam it in a pot for 1 minutes, and take it out.

4. Take another pot, add water and Lycium barbarum, add soy sauce after boiling, thicken it with a little white powder water, pour sesame oil, and finally pour it on the steamed blessing bag.

Ciba

Material: 3g of glutinous rice, 3g of soybean powder and 3g of peanut powder

Practice:

1. Wash the glutinous rice with clear water, pick out the chaff impurities, put it into a basin, inject cold water enough to immerse the glutinous rice, soak for 1h, take it out and drain it, and put it into a laid drawer cloth.

2. Heat the water in the steamer with strong fire, put the steamer with glutinous rice into the steamer and steam for 4 minutes with strong fire; When steaming, sprinkle a little hot water on the glutinous rice every 1 minutes to prevent it from drying out.

3. Pour the steamed glutinous rice into a big basin while it is hot, and mix and roll it with a rice spoon; It is necessary to turn over and press, and repeatedly mash the glutinous rice into a ball, and the rice ball will become very sticky, and there will be no rice grains at all, making a basic glutinous rice ball; Cover the foundation with a wet cloth soaked in hot water to prevent it from cooling and drying.

4. Put the soybean powder into a clean wok, heat the wok with low heat, and keep stirring until the soybean powder turns yellow and discolored.

5. Put the soybean powder and peanut powder into a large bowl and mix them evenly for later use.

6. Spread a layer of food oil on the chopping board, take a piece of basic Ciba rice ball and put it on the chopping board, knead it for a while, and then pull it into a small ball the size of a billiard ball by hand, put it in the palm of your hand and knead it into a ball.

7. Put the kneaded dough into the mixed powder, and put it into the plate after being covered with powder.

taro _ Qiao

Ingredients (12 portions): 6 mushrooms, 375g taro (peeled and diced), 15g rice, 3g water, 3g glutinous rice flour

Seasoning: 3 tbsp oil, 1 1/2 tbsp soy sauce, 1 tbsp sugar, 1/2 tbsp salt and 1/4 pepper.

2. Wash the rice, soak it in water for 4 hours, drain it, add water, put it into a blender to make rice slurry, pour it out of a stainless steel basin, pour in stuffing and glutinous rice flour, and mix it into a thick dough.

3. Spread glutinous rice flour on the plate, knead a thick paste with both hands, put it on the plate with glutinous rice flour, then put it on the oiled plate, steam it in a steamer for 2 minutes, take it out, oil it on both sides, and serve on the plate.

grass cleaning _

materials (8 pieces): 1/3 bowl of rat's weed or mugwort leaves (first boiled in the pot to squeeze out the water), 1/3 bowl of sugar, 75g of round glutinous rice, 15g of water, 3g of glutinous rice flour, 1 tbsp of oil, 8 leaves of magnolia flower, traditional bamboo leaves and leaves of hibiscus (_ leaves) < p

2. Add oil to the pan, saute the mushrooms until fragrant, then add shredded radish and seasoning, stir-fry and put in shredded vegetarian ham for later use.

3. Clear grass and sugar are boiled until rotten.

4. Wash the round glutinous rice and soak it in water for 4 hours, filter dry, add water, put it into a blender to make rice slurry, mix it with glutinous rice flour, mix well, take about half a bowl of rice slurry, cook it in boiling water, float it, take it out, add clear grass sugar solution and oil into the rice slurry, and knead it into soft glutinous rice balls, which are divided into 8 pieces.

5. press a glutinous rice ball into a round concave skin, wrap it with stuffing, knead it on the oiled bamboo leaves, and steam it in a steamer for 2 minutes.

bamboo leaf _

material (skin): glutinous rice paste 6g, corn starch 11g, boiled water half a bowl, fine sugar 11g, oil 11g

material (stuffing): bamboo shoots 15g, wet shiitake mushrooms 75g, sweet potato 75g (other konjac products can be used), and wet vegetable. 1 tbsp of water

Method:

1. Method of peeling: First, boil the boiled water until it is cooked into powder, then add glutinous rice pulp and sugar to knead it, add oil and knead it evenly, knead it into soft dough, and cool it for later use.

2. filling method: heat the oil in the pan, pour in the filling and stir-fry until fragrant, then add the seasoning, and then add the material A to thicken it, then let it cool, and then add the white sesame seeds.

3. Knead the skin into long strips and divide them into small knots weighing about 25g each, knead them into a round shape by hand, wrap them in a half-moon shape, and fry them in a medium-temperature oil pan for golden brown, then they will become salty dumplings. Wrap it on bamboo leaves and steam it in a steamer for about 5 cm, which is bamboo leaves.

remarks: glutinous rice paste is made by soaking glutinous rice in water, grinding it into rice paste, putting it in a cloth bag, dehydrating it, and rubbing the glutinous rice paste before use.

jujube Aiwowo

Ingredients: glutinous rice porridge 5g, jujube 1g

Ingredients: cooked glutinous rice flour, preserved apricots, licorice apricots in appropriate amounts

Practice:

1. Take a non-stick pan, pour the remaining porridge into it, stir-fry over medium heat until the rice porridge becomes as dry as glutinous rice.

2. spread the boiled glutinous rice on the plastic wrap, roll it and roll it into a thick roll; Wet the knife with water, cut the glutinous rice strips into uniform doses, and then take one and roll it in dry glutinous rice flour.

3. Knead the glutinous rice flour in your hand, flatten it, wrap a jujube, close it, and then knead it. If you feel a little sticky, roll it in the glutinous rice flour again.

4. Finally, decorate with preserved apricots and licorice apricots, or with raisins, medlar or green and red silk, which is more colorful.

Coconut-flavored pumpkin and purple sweet potato glutinous rice paste

Materials: purple sweet potato, pumpkin, glutinous rice flour, salad oil, white sugar and coconut paste

Practice:

1. Steamed purple sweet potato, then peeled and ground into mud (if you like sweet, you can add some white sugar); Cut the pumpkin, steam it, peel it and grind it into mud.

2. Add glutinous rice flour to pumpkin puree and knead it into a soft dough.

3. Take a small piece of dough, flatten it, then add the stuffing and make it into balls.

4. Brush a thin layer of salad oil on the steamer drawer, put glutinous rice balls on it, and steam over high fire for ten minutes.

5. Take a plate, spread it with coconut milk, take out glutinous rice balls while it is hot, roll it in shredded coconut milk for a few times, so that the glutinous rice balls is covered with coconut milk, and let it cool.

Peanut Bowl _

Material: 3 cups peeled peanuts, appropriate amount of mushroom powder, 3 cups water

Seasoning: 3 tablespoons of white powder, 3 tablespoons of sticky rice flour, and a little water

Practice:

1. Add oil to the wok and saute the mushroom powder, then put it in the bottom of the bowl for later use; Grease the bottom of the bowl first.

2. Mix the white powder and sticky rice flour with a little water and mix well.

3. Soak peanuts in water for one night; Add 3 cups of water to the soaked peanuts and put them into a conditioning machine to break, and drain the peanut residue.

4. Pour the peanut juice into the pot and heat it. When the juice is boiled, add the white powder, sticky rice flour and water, thicken it into a thick paste, turn off the fire, pour it into a bowl, cool it, put it in the refrigerator for condensation and molding, and then take it out and put it on the plate to get the finished product.

note: the peanut bowl will not solidify until it cools. This dish can be served with soy sauce paste, or with thickened soup in peanut bowl. You can also make a white peanut bowl without the minced mushrooms.

Powder _

Materials (4 pieces): 75g of mushrooms, 11g of bamboo shoots, 75g of fried Jin Po, 4g of carrots, 55g of water chestnuts and 4g of celery (all the above materials are minced)

Peel: 1 bowl of ground powder, 2 tablespoons of powdered salt. 2 tablespoons

Practice:

1. Put the oil in the pot, pour in the mushrooms, stir-fry until fragrant, then stir-fry with other materials and seasonings, thicken with material A, and mix with celery powder.

2. Skin: iron and knead the skin evenly, knead it into long strips, cut about 8 grams of each nodule, defend it into round slices, and then knead it into a hat shape by hand for later use.

3. Take a leather bag, fill it with two semicircular edges, knead it, put it on an oil pan, steam it in a steamer for 3 minutes, take it out, brush it with sesame oil, and fry it in a pan until golden brown.

crispy bell

materials: 3 pieces of bean skin, 5g chopped mushrooms, 5g chopped carrots, 5g chopped bamboo shoots and 5g chopped mushrooms

batter: 1 tbsp flour, 1 tbsp water

seasoning: 1 tbsp oil, 1 tbsp soy sauce paste, 1/3 tbsp sugar, a little pepper, and 1/3 powdered water.

2. Add oil and materials to the pan, stir-fry the seasonings together, thicken with sesame oil, and take the pan as the filling.

3. Take a piece of bean skin, add stuffing, wrap it into a triangle, put batter on the side and stick it on the seal.

4. Deep-fry in a medium-temperature oil pan until golden brown, and serve on the bottom plate of lettuce.

Five-colored spring cake

Material for cake crust: about 18g of boiling water, 25g of flour, appropriate amount of salt and vegetable oil

Material for cooking: 1g of mung bean sprouts, 1/2 carrot, 2 black fungus, appropriate amount of sugar and appropriate amount of sweet noodle sauce

Practice:

1. Put flour and salt in a pot. When the dough temperature is slightly lower, knead the dough by hand until the dough is even and smooth, cover it with a wet cloth and let it stand for more than 2 minutes.

2. Knead the awakened dough into strips and divide it into 12 equal parts; Add some oil to your hands, round and flatten the small dough one by one, and apply some oil to the two middle dough.

3. When the pan is hot, you don't need to put oil in it. Put the cake on it and bake it with medium or small fire. You can turn it over when it changes color, and then bake it until the middle bulges (it's not delicious if it's baked for too long).

4. Prepare the fried vegetables, wash and drain the mung bean sprouts for later use, and wash and shred the carrots and black fungus.

5. Put oil in a hot pan, first add shredded carrots and stir fry, then add mung bean sprouts and auricularia, add salt and sugar and stir fry evenly, stir fry quickly for a few seconds and serve immediately.

6. Spread a little sweet noodle sauce on the pancake, put in the fried dish, wrap it up and eat.

Remarks:

1. The crust of spring cakes should be rolled thin, so that it is delicious to wrap the side dishes.

2. Stir-fry the vegetables quickly. After a long time, the vegetables will fade and taste bad.

vegetarian dumpling

ingredients: 1g refined flour, 1g flour, 25g shepherd's purse, 16 pieces of spiced dried bean curd, 5g winter bamboo shoots, 3g water-soaked mushrooms, 2g soy sauce, 1g refined salt, 5g white sugar, 3g wet starch, 8g sesame oil and monosodium glutamate. Wash shepherd's purse, put it in a boiling water pot and scald it slightly. Remove the purified water and chop it.

2. Put the pot on high fire, add 2g sesame oil to heat it, stir-fry dried bean curd, diced winter bamboo shoots and diced winter mushrooms, add 2g soy sauce, white sugar and clear water to boil, thicken it with wet starch, pour in 15g sesame oil, add monosodium glutamate and mix well, put it in a dish to cool, then add shepherd's purse and sesame.

3. Add 3g flour and boiling water into the basin, stir evenly, then add 15g cold water and knead thoroughly, pick up 8 flour dough, roll them into round skins with a diameter of about 5cm one by one, each one is filled with stuffing, and then pinch them with 2 patterns to form a crescent-shaped jiaozi green body.

4. jiaozi green body is discharged in a hot pan, with a gap between jiaozi, and 5 grams of sesame oil is poured in; Dilute the flour with clear water, pour it into the pot, cover it, use high fire until the pot creaks and steam overflows, uncover the pot cover, loosen the jiaozi, pour in 5g of sesame oil, cover it, and fry until cooked.

Remarks:

1. When frying jiaozi green body in the pan, shovel it once in the middle to avoid sticking to the pan.

2. It is not advisable to use strong fire when frying with sesame oil for the second time, so as to avoid burning the bottom.

Sixi steamed dumplings

Materials: glutinous rice, wonton skin, vegetarian meat, dried mushrooms, dried bean curd, carrots, sweet corn, green peas and bamboo shoots

Seasoning: vegetable oil, salt, soy sauce, mushroom essence, thirteen spices powder and ginger

Practice:

1. After washing the glutinous rice, Add water, the amount of which is based on the rice flour just covered, and cook it in a pressure cooker or rice cooker (add some vegetable oil to the rice and cook it together, so that the stuffing will not stick), or drain the glutinous rice and steam it in a cage with high heat.

2. The vegetarian meat is diced, the dried mushrooms are soaked and diced, carrots, dried tofu and other vegetables are diced together, ginger and minced for later use.

3. Heat the pan and put the vegetable oil, and stir-fry the diced vegetarian meat, carrots, dried bean curd, diced bamboo shoots, green beans and corn. After adding various seasonings such as salt, soy sauce, shisanxiang powder, Jiang Mo, mushroom essence, etc., pour the glutinous rice into the pot and mix well while it is hot, thus forming the glutinous rice stuffing.

4. Take a piece of wonton skin, wrap it with a proper amount of stuffing, hold the skin in your left hand, scrape the stuffing into the center of the skin with a scraper in your right hand, and then gently hold it with your five fingers of your left hand, just pinch the neck of the roast skin, and knead it into a flower basket shape from the middle, so that the stuffing is slightly exposed, and the edges of the skin are staggered and pressed evenly into a lotus leaf shape, and then turn it in your palm for a few times, while using your thumb and forefinger again.

5. Do a good job of cooking, put it into a steamer, boil water with high fire, steam for 5 minutes, and then take it out and put it in a pot.

Stuffed dumpling

Material: 1 cup sticky rice flour, 4 cups sweet potato powder, 6 cups water, 1/2 bowl diced mushrooms, 1/2 piece vegetarian ham and 1 bowl diced cooked bamboo shoots

Seasoning for stuffing: 2 tablespoons soy sauce paste, 1 teaspoon salt and pepper.