There are vegetables and rice, everything is ready!
Ingredients for vegetarian meat cubes: soy protein cubes, green and red peppers; seasonings: starch, salt, sugar, tomato paste, vinegar, onions, ginger, baking powder, sesame oil; method: 1. Soak in soy protein and wash
, squeeze dry, blanch, add salt, baking powder and starch and mix well; wash the green and red peppers and cut them into diamond shapes; 2. When the oil is 80% hot in the pot, add the mixed soy protein cubes and fry until golden
yellow, take out and drain the oil; 3. Leave a little oil in the pot, add tomato paste, onion, ginger, water, sugar, vinegar, salt, MSG, green and red pepper cubes, and taste; 4. Thicken the gravy with water starch, and then add
Add the soy protein cubes, stir in the flavour, drizzle a little sesame oil and serve.
Tips: The protein content of soybeans is about 38%, which is 4 to 5 times that of cereals. The amino acid composition of soybean protein is similar to that of milk protein, and its essential amino acid content is relatively rich. It is a complete plant protein with excellent nutritional value.
higher than animal protein. FAO/WHO (1985) human test results show that the essential amino acid composition of soy protein is more suitable for human needs. For people over two years old, the physiological potency of soy protein is 100, which is the same as egg and milk protein.
, In other words, when soy protein is consumed, soy protein contains a sufficient amount of all the essential amino acids required by the human body.
Special steamed pork ingredients: soy protein vegetarian meat pillars, five-spice steamed pork rice noodles, vegetable oil, sweet noodle sauce, hot sauce, soy sauce, sugar, mushroom essence, ginger, pumpkin (or taro) Method: 1. Soak the dried soybean vegetarian meat pillars in cold water until soft
(If needed urgently, you can soak it in boiling water until softened.) Then squeeze out the water, and then soak it several times to remove the beany smell; 2. Add an appropriate amount of corn flour, stir and squeeze together with the vegetarian meat column to allow the starch slurry to penetrate into the soybean protein.
In the pores of the vegetarian meat... (Press your palms together and no water will come out of the vegetarian meat piece, and it should not be too dry, so that the inside and outside of the vegetarian meat piece are absorbed and coated with starch slurry.); 3. Process the above
Put the good vegetarian meat pillars into a bowl, pour in the sweet noodle sauce, chili sauce, soy sauce, sugar, mushroom extract and minced ginger in order and mix well.
4. Pour in the steamed pork five-spice rice noodles and vegetable oil. If it is too dry, add an appropriate amount of water to ensure that each piece of vegetarian meat is coated with rice noodles.
5. Cut the pumpkin (or taro) into thick slices and lay them flat on the plate. Place the meat wrapped in rice flour piece by piece on the plate and arrange it.
Steam over high heat for 30 minutes.
Features: Bright red color, salty and slightly spicy, soft and glutinous, tastes exactly like real meat, almost fake.
Ingredients for braised konjac cubes: 200 grams of konjac chunks, 4~~5 mushrooms, 1/2 carrot, pea pods, bamboo shoot slices, and a few slices of soaked fungus.
2 tablespoons light soy sauce, a little sesame oil, 2 slices of ginger, 1 star anise.
Method: 1. Cut konjac into thick slices; slice mushrooms; cut carrots into cubes.
2. Use 2 tablespoons of oil to sauté the ginger slices and star anise until fragrant, then add all the ingredients (except the pea pods), stir-fry for a while, add soy sauce, stir well, add 1 cup of water, and cook for 5~~6 minutes.
3. Finally add the pea pods, cook over high heat until the juice dries up, drip in the sesame oil and mix well.
Ingredients for stir-fried frozen tofu with chili sauce: frozen tofu, garlic chili sauce, carrots, cucumbers, peppercorns and salt water Method: defrost the frozen tofu, soak it in peppercorn saltwater for a while and heat the oil, squeeze out the water from the frozen tofu and fry it in a pan until it turns yellow, remove it and leave it in the oil-control pan
In base oil, add garlic chili sauce and stir-fry until fragrant, add carrots and stir-fry until cooked, then add tofu and cucumber slices, stir-fry evenly and serve. Ingredients for making pickled vegetarian fish: a pack of vegetarian abalone, (or a piece of vegetarian Ruyi fish), soaked red pepper 100
grams, 35 grams of soaked ginger, 50 grams of garlic, 200 grams of sauerkraut, (there are special "pickled fish" sauerkraut sold in the market) 25 grams of wild pepper, 500 grams of vegetarian stock, 5 grams of refined salt, 1.5 grams of pepper, 3 grams of MSG, ginger
A little green onion, 75 grams of vegetable oil, and 15 grams of sesame oil.
Preparation method: 1. Unpack the vegetarian abalone, soak in cold water for ten minutes and set aside.
(Ruyi fish slices) 2. Soak the red pepper, pickled ginger, garlic and wild pepper and cut them into rice grains. Cut the sauerkraut into small pieces and set aside.
3. Put the pot on the fire, heat the mixed oil, add the finely chopped red pepper, pickled ginger, garlic and wild sansho pepper and stir-fry until red. Add the sauerkraut and stir-fry until fragrant. Add the vegetarian stock and add in
Boil the vegetarian abalone together for 15 minutes, then add salt, pepper, MSG, drizzle in sesame oil, and serve in a bowl.
Tip: If you are not averse to onions, add sliced ??Shandong scallions (add 1 minute before starting the pot, as the scallions will lose their flavor when cooked) Features: Bright red color, salty, spicy, and tender abalone.
It is a spicy and sour Sichuan dish that goes well with rice.