Ingredients: 250 grams of white vegetarian chicken, some shredded green onions, some sugar, dark soy sauce and appropriate amount of salt.

Preparation method: 1. Slice the white vegetarian chicken and put it in the bowl according to its original shape.

2. Sprinkle shredded green onion on top of the cut white vegetarian chicken, add salt and sugar to appropriate amount of dark soy sauce, and then pour the soup on top of the white vegetarian chicken.

3. Steam in a pot of boiling water for 15 minutes.

Ingredients: 150 grams of pork belly, 250 grams of vegetarian chicken, a little each of green garlic segments, shredded green onions, and shredded red peppers.

Seasoning: Dark soy sauce, sugar, salt, chicken essence, and salad oil in appropriate amounts.

Preparation method: 1. Cut the vegetarian chicken into hob pieces, deep-fry in oil until golden brown, remove; blanch green garlic segments, shredded green onions, and shredded red peppers.

2. Heat the oil in the pot, add pork belly, season with dark soy sauce and sugar, cook until the soup is bright and juicy, then add the vegetarian chicken, add salt and chicken essence, cook until the vegetarian chicken is fragrant, sprinkle with green garlic segments, shredded green onions, and red onions.

Shredded pepper and serve.

Tips for making vegetarian chicken with gravy: The cooking time of vegetarian chicken should not be too long, otherwise the vegetarian chicken will be too old.

Ingredients: 500g vegetarian chicken. Accessories: 1g shrimp seeds, 50g kelp (fresh), 10g mushrooms (fresh). Seasoning: 50g soy sauce, 50g sesame oil, 3g star anise, 20g white sugar, 1g salt.

Method: 1. Wash the rolled vegetarian chicken and cut the top into 0.3 cm thick slices.

Soak the mushrooms in warm water, remove the stems and wash them.

Wash the kelp with water, cut it into 6 cm long sections, and tie them into kelp knots one by one.

2. Set the wok over medium heat, add 25 grams of sesame oil to heat, add mushrooms and stir-fry until fragrant, add vegetarian chicken slices, kelp knots, pour in chicken broth, add soy sauce, sugar, refined salt, shrimp, star anise and bring to a boil. Remove the pot and bring to a boil.

Place over low heat, cover and simmer until the kelp knots are soft and mushy, then place over high heat to thicken the marinade, pick out the star anise, pour in sesame oil and stir-fry evenly before placing on a plate.

Taste: fragrant, soft and glutinous, fresh and delicious.

Main ingredients: 300 grams of vegetarian chicken, 1 small piece of ginger.

Seasonings: 1 tsp sesame oil, 1/2 tbsp soy sauce, 1 tbsp tempeh, 1 tsp pepper, 1 tsp refined salt, 1/2 tsp sugar. Preparation method: 1. Put the vegetarian chicken into boiling water.

Cook over low heat for 5 minutes, remove and wash, drain the water, cut into thick slices and place on a plate; cut the ginger into shreds; 2. Mash the black bean paste, add shredded ginger, sesame oil, pepper, soy sauce, sugar,

Mix the refined salt and sesame oil evenly, pour it on the vegetarian chicken, put it in a steamer and steam it for 9 minutes.

Ingredients: Vegetarian chicken, salted square leg, pickled pepper, star anise, cinnamon, Sichuan pepper powder, dark soy sauce, sugar, salt. Production method: 1: Slices of vegetarian chicken (about 1CM thickness), salted square leg (half piece), sliced ??pickled pepper (3 pieces), star anise (3 pieces), cinnamon bark

(a small piece) wash and set aside 2: Heat the wok, add oil to medium-low heat and fry in turn until both sides are golden brown. 3: Put water in the pot and bring to a boil (enough water can cover the vegetarian chicken) and soak

Pepper, star anise, cinnamon, Sichuan pepper powder, salt water, square leg and dark soy sauce (2 tablespoons), sugar, salt and cook on low heat for 10 minutes. Add the vegetarian chicken, cover on medium and low fire for 10-15 minutes. Ingredients: 250 grams of vegetarian chicken, a section of chives,

A little white sesame seeds, an appropriate amount of light soy sauce (to add saltiness), an appropriate amount of dark soy sauce (for coloring), an appropriate amount of Totole fresh scallop sauce, an appropriate amount of white sugar (or honey), a little salt, a garlic clove, and an appropriate amount of Laoganma.

Preparation method: 1. Cut the vegetarian chicken into thin slices (not too thin, otherwise it will not taste tough), heat the pan with cold oil, and when the oil is shiny, put the cut vegetarian chicken slices into the pan and deep-fry for a while (

Once the edges turn golden), drain the oil from the fried vegetarian chicken slices.

2. Leave some fried oil in the pot, add garlic cloves and sauté until fragrant. After the aroma comes out, add a spoonful of Laoganma, stir well, add a little water, add light soy sauce, fresh scallop sauce, dark soy sauce, and mix well.

, put in the vegetarian chicken slices (check whether the water has covered the vegetarian chicken slices at this time, if not, add some water to cover the vegetarian chicken slices), turn on the high heat, wait until the water in the pot boils, the fire can be slightly lower, simmer, and wait for 20

After about a minute, the soup will become thicker. Taste the saltiness of the soup. If it is not salty, add salt immediately. After adding salt, add some sugar to taste whether the taste is suitable. Cover and simmer for about 10-15 minutes.

, the soup is already very thick at this time, turn off the heat, scoop it out, and sprinkle with white sesame seeds and chives.