There are two types of vegetarian dishes, one is dishes made from pure vegetables, and the other is dishes made from vegetables, soy products or other ingredients, but the taste is the taste of meat dishes. We call this kind of vegetarian dishes "vegetarian dishes made with meat", so

It complements the monotony of the vegan dishes.

I will first introduce a few vegetarian and meat dishes, and then introduce pure vegetable dishes.

The so-called vegetarian dishes are made with non-vegetarian dishes as the main raw materials, and certain "meat-vegetable elements" are added during the cooking process.

The most typical and common method is to use stock to add "flavor" and "freshness" to vegetarian dishes.

For example, the very popular Chinese cabbage and old tofu are made from vegetarian ingredients, but when cooked, they are placed in broth and simmered slowly. It tastes delicious but not greasy.

Another example is the "Babao Vegetarian Cuisine", a representative dish of Chaozhou vegetarian cuisine. It is made of eight kinds of plant raw materials, including lotus seeds, shiitake mushrooms, dried straw mushrooms, winter bamboo shoots, nostoc, Chinese cabbage, yuba, and chestnuts, and is carefully cooked in soup.

It has a tender taste and rich fragrance, so it was named "Eight Treasures", which shows that people love and cherish it.

1: Here are a few recommended recipes: 1. Sweet and sour pork ribs with sauce: Ingredients: young lotus root, water chestnuts, fungus, bell pepper, refined salt, soy sauce, white sugar, rice vinegar, fresh soup, flour, water starch, cooked peanut oil,

Baking powder.

Method: 1. Peel the lotus root, section it, cut it into diamond-shaped pieces, and lightly salt it with salt.

Take a bowl and add flour, salt, chicken essence, baking powder and water to make a fermentation paste.

Drain the lotus roots and hang them into paste.

Crush water chestnuts, green peppers, and dice fungus.

2. Pour in cooked peanut oil in a pot and heat until 70% hot. Fry the lotus root pieces until golden and take them out.

3. When the oil in the pot is 60% hot, add water chestnuts, green peppers, fungus, soy sauce, sugar, boil the fresh soup and thicken it, pour in rice vinegar, pour in the "pork ribs", turn the pot and put it on a plate.

Taste: sweet and sour, crisp and tender.

2. Small Crispy Pork: Method: Cut the radish into small strips and soak in salt for a few minutes.

Add starch to hydrated slurry to make a thin paste, add MSG and eggs into the batter and mix evenly, then put the radish strips into the slurry.

Then put the radishes one by one in the oil pan and fry them until they turn yellow, then put them in a bowl and steam them dry for about ten minutes.

Take it out, put it on a plate, and pour fresh juice made with sugar, chopped green onion, and minced ginger.

3. Stir-fried fish fillets: Method: Peel the potatoes and cut them into thin slices, blanch them in a pot of boiling water, remove them and marinate them with a little salt for four to five minutes.

Then mix the egg white and starch and stir evenly, then add the pickled potato slices to make them paste.

Add lard (or soybean oil) to the pot and stir-fry over low heat. Finally, add a mixture of sugar, vinegar, MSG and other seasonings. Stir-fry once over high heat and stir twice to make the sauce even. Remove from the pot and put on a plate.

You can also add a little yellow juice and oil before serving to make it more shiny and fragrant.

4. Vegetarian Chicken Crispy Sea Cucumber: Made with cooked gluten, water-cured fungus, and lotus root starch as the main ingredients.

Method: Chop the fungus and gluten separately; divide the gluten into two parts, add ginger rice, refined salt, monosodium glutamate, Shaoxing wine, dry flour to one half and stir well; the other half is stirred with fungus and lotus root starch; fry in oil pan until cooked through

Squeeze the eyebrow balls into the pan and fry until golden brown, remove from the pan and form "chicken cake"; then make the fungus and lotus root starch into circular sections about 6 cm long, fry them in the oil pan, remove the shell, and cut a knife straight through the middle to form "chicken cake".

"Sea cucumber", add slices of "sea cucumber" with "chicken cake", mushrooms and bamboo shoots, add mushroom soup, Shaoxing wine, refined salt, sugar, soy sauce, MSG, boil, thicken, drizzle with sesame oil, remove from pot and serve.

This dish is golden in color, shaped like crispy chicken and sea cucumber, and has a fresh flavor and rich juice.

5. Vegetarian Chicken: Made with tofu skin as the main ingredient.

Method: Soak the tofu skin in water until soft, take it out, wrap it with a cloth into a round shape, tie it tightly with a rope, steam it in a pot for three to four hours, remove it from the pot and cool it, remove the rope, cloth and cut it into half with a top knife

Centimeter-thick slices, deep-fry in oil until golden brown, put in a brine pot, marinate with ginger, star anise, soy sauce, and white grains to thicken the marinade, add sesame oil, remove from the pan, change the knife to a plate, and serve.

It is soft and fragrant, salty and sweet, and has an endless aftertaste after eating.

6. Vegetarian tiger-skin pigeon eggs: Made from the above-grade mung bean flour, refined using a special pigeon egg mold.

Method: Mix the peeled and steamed potatoes into a puree with cooked egg yolks, add refined salt and MSG, and knead them into balls as big as soybeans to become pigeon egg yolks; dilute the mung bean powder with water, put a clean wok on the stove, and add water.

Bring to a boil, slowly add the water bean flour into the pot, stir it with a spoon while pouring, remove from the heat when the starch becomes thick, use a spoon to spoon into the oiled pigeon egg mold while it is hot, scoop out one of the kernels and put it in

Add the egg yolk ball, scoop it up again, quickly close the pigeon egg mold, put it in cold water to cool, and proceed in the same way.

Soak the starch in water for about five minutes to solidify, take out the pigeon eggs and put them on a plate, add soy sauce and flour and roll them in evenly; heat the oil pan until it is seven-cooked, fry the vegetarian pigeon eggs until the skin is wrinkled like tiger skin, take it out; add clear soup,

Bring mushrooms, bamboo shoot slices, refined salt, monosodium glutamate, sugar, and soy sauce to a boil, add tiger skin pigeon eggs and lightly cook, thicken with sesame oil, remove from the pan and serve.

This dish has a lifelike appearance, with ruddy and wrinkled skin and a smooth and tender interior, making it delicious to eat.

7. Sweet and sour vegetarian saury: made of tofu skin wrapped with mashed potatoes and stuffing.