Ingredients for simmering Pu Cai: 500 grams of Pu Cai core and 40 grams of Xiang Zai wine.

Seasoning: 50 grams of onion and ginger oil, 15 grams of chicken fat, 10 grams each of MSG and cooking wine, 20 grams of sugar, 4 grams of salt, 15 grams of wet starch, and 1 kilogram of milk soup.

Method (1) Wash the core of cattail and cut it into 15 cm long with a knife.

(2) Heat the frying spoon, heat the onion and ginger oil, add cooking wine, milk soup, salt, monosodium glutamate and sugar. At the same time, add the cabbage into the soup, simmer over low heat for 5 minutes, then add the fragrant lees wine.

(3) After boiling, thicken with dilute starch and pour in chicken oil.

Characteristics: Golden color, strong flavor.

Return to Vegetarian Recipes Pine Nut Fragrant Mushroom Ingredients: 50 grams of pine nuts and 500 grams of soaked mushrooms.

Seasoning: 100 grams of onion and ginger oil, 5 grams of chicken fat, 4 grams each of salt and MSG, 25 grams of white sugar, 15 grams of wet starch, a little sugar color, and 250 grams of chicken broth.

Method (1) Break the large mushrooms in half. Don’t cut the small ones.

(2) Heat onion and ginger oil with a frying spoon, fry the pine nuts until fragrant, add chicken broth, cooking wine, sugar and salt, use sugar color to turn the soup into golden brown, add MSG and shiitake mushrooms into the soup, simmer over low heat for 15 minutes

, thicken with diluted wet starch, pour in chicken fat and serve.

Features: The mushrooms are delicious and the pine nuts are fragrant.

Return to Vegetarian Recipes Coral Peas Ingredients: 2 jins of fresh pea pods, 7 pieces of prawn spine oil.

Seasoning: 50 grams of onion and ginger oil, 15 grams each of chicken oil and cooking wine, 10 grams each of MSG and ginger water, 5 grams of salt, 20 grams of ginger, 25 grams of green onions, and 150 grams of chicken broth.

Method (1) Peel out the peas, wash them, and drain the water.

(2) Heat the frying spoon, add 50 grams of water, add fluffed green onions, ginger, 5 grams of cooking wine, and 1 gram of salt. After the soup is boiled, put the prawn oil into the boiling water spoon and cook it, then remove it.

(3) Return the frying spoon to the fire, add chicken oil, add 4 grams of salt, ginger water, MSG, 10 grams of cooking wine and green onion and ginger oil. At the same time, add shrimp oil and peas into the soup, and turn the soup over medium heat.

Simmer dry and serve on a plate, pour in chicken oil and serve.

Features: Delicious and fresh, it was once a palace-style dish.

Return to the vegetarian recipe. Cauliflower flesh. Ingredients: 1 kilogram of cauliflower, 250 grams of chicken breast, 25 grams of minced ham, 100 grams of pork fat, 100 grams of spinach leaves, and 75 grams of egg white.

Seasoning: 25 grams of chicken fat, 15 grams of cooking wine, 25 grams of dry and wet starch, 5 grams of MSG, 8 grams of salt, and 150 grams of chicken broth.

Method (1) First remove the tendons from the cauliflower, cut it into 12 flowers with a diameter of 3 cm, immerse them in boiling water, take them out, and soak them in cold water.

Remove the tendons and skin from the chicken breast, chop it into minced meat together with the fat meat, add 5 grams of salt, 25 grams of egg white, cooking wine and an appropriate amount of wet starch, and mix well into chicken puree.

Use 50 grams of egg white and 15 grams of dry starch to make an egg paste.

Chop the spinach and squeeze out the juice and add it to the chicken puree.

(2) Squeeze the chicken puree into 12 meatballs and put them into a plate. Spread the egg white paste on the cauliflower, then stick it with minced ham. Dip the flower stems in dry starch and insert them on the meatballs. Then steam them for about 5 minutes.

and take out right.

(3) Heat the frying spoon, add chicken soup, add 3 grams of salt and MSG, skim off the foam after the soup boils, use diluted wet starch to make a runny gravy, pour in chicken oil, and burn on the cauliflower.

Can.

Features: Beautiful color and soft texture.

Return to Vegetarian Recipes Grilled Cabbage Cores with Cream Ingredients: 3 mussel cabbage cores, 100 grams of milk.

Seasoning: 15 grams each of chicken fat and cooking wine, 25 grams each of onion and ginger oil, 4 grams each of MSG and salt, 25 grams of wet starch, and 600 grams of chicken broth.

Method (1) First wash the cabbage core and cut it into 6 pieces along the leaves.

(2) Heat up the frying spoon, add 500 grams of chicken soup, add 2 grams each of salt and MSG. At the same time, put the cabbage core into the soup and simmer until mashed, take it out, remove the soup, tear it along the cabbage core, and place it on a plate

.

(3) Heat the soup spoon, heat the onion and ginger oil, add 100 grams of chicken stock and cooking wine, add 2 grams each of salt and MSG, bring to a boil, add the vegetable core, simmer over low heat for 5 minutes, then add milk and soup

After opening, thicken the gravy with the prepared dilute starch, pour in a small amount of onion and ginger oil, turn the spoon over, and then pour in the chicken oil.

Features: The soup is milky white and delicious, and the vegetables are tender.

Return to Vegetarian Recipes Ginger Tofu Ingredients: 2 pieces of southern tofu, 15 grams of shrimp, 20 grams each of dried sea rice and tempeh, 25 grams of canned water chestnuts, and 20 grams of shredded green garlic.

Seasoning: 75 grams of cooked oil, 15 grams of sesame oil and soy sauce, 7 grams of MSG, 15 grams of cooking wine, 75 grams of wet starch, 3 grams of salt, 20 grams each of onion and minced ginger, and 500 grams of chicken broth.

Method (1) Crush the water chestnuts and chop them into powder together with the tempeh and dried sea rice.

Wash the shrimps and set aside.