There is no seasonal difference in eating vegetarian food. Spring itself is the season when everything recovers. There are oily green wild vegetables, sweet fruits and vegetables, and rare mushrooms. When should we stop eating vegetarian food?

Fresh vegetables in season are the most commonly used ingredients in vegetarian dishes. Boiled and stir-fried are naturally fresh and original. If you want to appetize, you can also try cold dishes. Chef Li Shifu recommended a "cold Gracilaria lemaneiformis". Gracilaria lemaneiformis is actually a pumpkin seedling. Now it is the freshest season and the entrance is crisp. Different from the general cold salad with spices, vegetarian seasoning uses natural mushroom powder.

don't think that the vegetarian dishes will be tasteless just because you use less spices. Ke Su is good at making secret sauces with different ingredients, such as Toona sinensis in season, which can be made into Toona sinensis sauce, and cooked with Longkou vermicelli to make a "dry fish vermicelli pot". Toona sinensis was beaten to pieces, making every bite of fans have the unique and attractive fragrance of Toona sinensis. Dry-fishing vermicelli without sticking to the pan is also quite a test of the chef's skill, and it is necessary to fry it with chopsticks for five or six minutes.

when cooking imitation vegetarian dishes, we should not only consider the shape, but also the taste. Like "Fried Flowers with Honey Beans", it looks ordinary when served on the table, and the chef sighs that this is a kung fu dish. The cuttlefish is made of Pleurotus eryngii. First, the herringbone pattern is cut with an oblique knife. In order to imitate the curl of the cuttlefish after frying, it is necessary to string them with toothpicks and blanch them one by one before frying them.

delicious mushroom and mushroom escort

to talk about the "freshness of spring" in vegetarian dishes, the chef said, "Besides bamboo shoots, there are mushroom and mushroom." The "fresh mushroom in thick soup" here is an upgraded version of mushroom soup. Besides Tricholoma matsutake, there are boletus, auricularia auricula, yellow ear and bamboo sheng, and the taste is slippery. The original secret is that the chef added rice soup and noodle soup to the thick soup, which not only increases the smoothness but also refreshes the taste.