Raw materials: potatoes, cilantro, dried red chili peppers, green onions
Practice:
1, peeled potatoes, cut into thin filaments;
2, washed off the starch, in the water soaked;
3, Sit in a pot of boiling water, the water boiled, into the potato wire blanching;
4, potato wire color, immediately fish out over the cool water, drain water spare;
5, add salt, sugar, rice vinegar, monosodium glutamate, sprinkle green onion coriander;
6, the pan under the oil, small fire frying incense dried red pepper crushed;
7, oil and pepper together with the splash of potatoes on the wire mixing can be.
2, cold cowpeas
Raw materials: cowpeas (also known as bean curd, long bean curd), red bell pepper
How to do:
1, cowpeas washed, cut into inch segments, the water rolled into the cowpea corner, to the color of bright green, and then fished out of the cool water, dry.
2, red bell pepper cut into julienne strips, add cowpeas, salt, vinegar, sugar, sesame oil, mushroom seasoning, minced ginger and mix well together.
3, in the face of blood good taste - cold double ear
Raw materials: silver fungus (also called white fungus), dry black fungus, green and red pepper pieces of a little
Practice:
1, silver fungus and dry black fungus soaked in warm water, remove the tip of the rinsed and torn into small pieces; green and red bell pepper cut into pieces. (If you're not used to eating these ingredients raw, you can blanch them and rinse them before using them.)
2. In a separate small bowl, mix the seasonings: 1 tsp each of salt, mushroom seasoning, sugar and balsamic vinegar, and a small piece of wasabi chili (you can't leave it in if you're not used to eating wasabi chili.)
3. Pour the seasonings into a bowl containing the fungus, and toss to mix well.
4, vegetarian can eat meat taste - oil dip tofu
Raw materials: brine, old tofu
Practice:
1, brine boiled, cooled;
2, the old tofu cut mahjong block;
3, the oil is hot, into the tofu block, frying with medium heat block;
2, the old tofu cut mahjong block;
3, oil hot, into the tofu block, with Fire block frying;
4, until the tofu on all sides of the golden, out, while hot immersed in brine;
5, 20 minutes after you can fish out to eat.
5, irresistible health and beauty dessert - blueberry yam
Raw materials: yam, sugar, canned blueberries
Practice:
1, with the skin of the yam rinsed;
2, into the high-pressure cooker under water pressure;
3, on the gas. Medium heat pressure 15 minutes off the fire, natural exhaust;
4, take out the yam, peeled;
5, the peeled yam with a spoon directly pounded into a delicate yam puree;
6, add the right amount of sugar and mix well;
7, mold shaping, and then topped with canned blueberries can be.
6, brain beauty good - amber walnuts
Raw materials: walnuts 250 grams, 60 grams of sugar, 40 grams of honey, 50 grams of butter
Practice:
1, fresh walnuts with a dry pan slow fire baking, baking to slightly yellow when removed;
2, shake off the bottom of the walnut meat scattered;
2, shake off the bottom of the walnut meat scattered;
3, the walnut meat, the walnut meat, the walnut meat, the walnut meat and the honey.
2, shake off the walnut meat at the bottom of the scattered broken walnut skin;
3, another pot, into the butter and sugar and honey, simmering;
4, constantly stirring the process, the syrup becomes transparent and then turned into a yellow foam;
5, at this time under the baked walnuts such as stir-frying stir-fry slow fire;
6, to be evenly coated with a layer of syrup walnut, sprinkle in cooked sesame seeds;
5, such as baked walnut stir-fried slow fire;
6, to be evenly coated with a layer of syrup, then the walnuts are covered with a layer of syrup. Sprinkle cooked sesame seeds;
7, out of the cool and eat.
7, cold mixed lettuce wire
Raw materials: lettuce, cooked sesame seeds
Practice:
1, lettuce leaves (stay), peeled, washed. Lettuce and the leaves together into thin julienne, with boiling water (long time will not be crisp), over cool water and then fish out.
2, according to personal favorite taste add salt, sesame oil, a little vinegar, sugar, mushroom essence mix well, and finally sprinkle cooked sesame seeds can be.
8, crisp and refreshing - cold mix kale head
Raw materials: kale head, red bell pepper
Practice:
1, kale head peeled and cut into thin strips, pickled in salt for 20 minutes.
2, the pickled kale wrapped in saran wrap and squeeze out the water, add shredded red bell peppers, appropriate amount of soy sauce, balsamic vinegar, mushroom seasoning, sesame oil, chili oil and mix well.
Note: Salting and squeezing out the water is the key so that it comes out crisp and refreshing.
9, salty and slightly spicy - cilantro fungus
Raw materials: Northeast fungus, cilantro
Taste: salty and slightly spicy
Practice:
(1) choose a good Northeast fungus soaked in cool water and wash, and then wash with cool water again, and then blanch; cilantro cleaned cut;
(2) all the ingredients into a large bowl, add salt, soy sauce, mushroom seasoning, a little chili oil, sesame oil and mix well.
Note: If you need to match the color, you can add a small amount of shredded red pepper or shredded carrots; if you don't eat spicy, you don't need to add chili oil
10, the perfect combination of fruits and vegetables - iced orange yam
Ingredients: oranges, yam, iced orange marmalade
Practice:
1, oranges peeled, orange flesh chopped, leaving a little orange peel, go to its inner wall of the white membrane after chopping;
2, icing sugar with water to boil, add 1;
3, boil and turn to low heat to cook for about an hour, to the soup viscous pulp translucent;
4, take out and let it cool;
5, yam peeled, cut strips;
6, blanch it in boiling water;
7, take out over cool boiling water, drain;
8, pour the cooled ice orange marmalade on the yam strips can be
11, purple dream - spicy purple cowpeas
Raw materials: purple young cowpeas, red pepper, garlic, green onion, cilantro, dry red pepper, pepper
Seasoning: oil, salt, soy sauce, balsamic vinegar, sugar, monosodium glutamate (MSG), sesame oil
Practice:
1, fresh purple cowpeas picked and washed;
2, after the water boils, add a little salt, and blanch the cowpeas for 2 minutes in the boiling water;
3, rinse the blanched cowpeas with cool water, drain, and cut into sections to serve on a platter;
4, remove the core of the red bell peppers and chopped, chop garlic cloves, and chop small onions with salt.
6, mix the seasoning sauce poured on the cowpeas on the plate;
7, start the oil pot, when the oil is hot, into the peppercorns frying slowly over low heat, after the smell of the peppercorns out of the peppercorns, into the dry red pepper crushed, turn off the fire, the use of the residual warmth of the oil pot frying chili pepper;
8, the fried spicy oil splashed in the mix of the good cowpeas, sprinkle with coriander can be.
12, the new version of stuffed bitter melon
Raw materials: a bitter melon, 3 or 4 mushrooms, 3 or 4 tender bamboo shoots, a small section of carrots
How to do it:
1, wash the bitter melon with salted water, remove the head and tail, cut it into chunks horizontally, and remove the middle of the pith (see the picture below in the upper-left small picture), and blanch the bitter melon for 2 minutes, while the bitter melon is still bright green and then fish it out, and immerse it in cold water. Remove from the water while it's still green and submerge in cool water.
2. For the filling, wash the mushrooms, bamboo shoots and carrots and cut into small pieces. Start the pan heat a little oil, burst incense ginger, put the three materials stir fry on high heat, seasoned with salt, mushroom essence, hook book owe, plate spare.
3. Put the blanched bitter melon on the plate, stuff the stuffing into the bitter melon in order, and press it firmly.
4, another pot of hot a little oil, burst incense ginger, pour the appropriate amount of tomato juice, and add sugar, mushroom extract, a little soy sauce seasoning flavor, poured in the plate with bitter melon.
13, salty and refreshing - cold five-color vegetables
Raw materials: cabbage leaves, lettuce, purple cabbage, cherry tomatoes, ten cilantro (or mint), yellow and red colored peppers
Flavors: salty and fresh refreshing
Practice:
(1) cabbage leaves, lettuce, purple cabbage, yellow and red colored peppers. cabbage, yellow and red colored peppers washed and cut into slices, the saint's fruit cut in half, mint leaves washed and set aside.
(2) Put all ingredients into a large bowl, add salt, mushroom seasoning, sesame oil, a little white vinegar and sugar and mix well.
Remarks: This dish is ready to enjoy immediately, should not be left for a long time, the water will not be delicious.
20 cooked dishes, breaking through the fish encirclement
1, steamed ground three fresh
Raw materials: an eggplant, a potato, a green pepper, three pieces of red pepper
Accessories: salt, soy sauce, walnut oil
Practice:
Eggplant cut up, put into a small bowl of steaming standby;
Potato boiled, peel off, cut pieces and arrange Peel off the potatoes, cut them into pieces and arrange them in a bowl; dice the peppers and put them in a bowl, garnish with a few red pepper flakes;
Sprinkle in walnut oil, soy sauce, and salt and toss to combine.
2, steamed seasonal vegetables
Materials: Chrysanthemum coronarium 250 grams of clarified flour moderate amount of oil a teaspoon
Seasoning: 4 cloves of garlic 1/4 spoons of cooked sesame seeds Sesame oil, salt, vinegar moderate amount
Methods:
1 Chrysanthemum coronarium washed and controlled water, cooled to dry slightly (the surface of the vegetables have been missing the moisture)
2, the vegetables will mix a teaspoon of oil ( In order to make the vegetables and flour mix together better)
3, mix with clarified flour, the amount is suitable to wrap the vegetables in an even layer.
4: When the steamer comes on, spread the vegetables thinly on the steamer drawer for 5 minutes.
5, will be steamed vegetables immediately pour out, spread out to cool. (so as not to discolor the vegetables.
6, the garlic into a puree add salt, cooked sesame seeds, vinegar, and sesame oil into a sauce poured on the steamed vegetables can be.
3, fried and steamed spring rolls
Main ingredient: spring roll skin (unfolded is a large round sheet.). Spring roll skin after buying, it is best to wrap a layer of plastic wrap, and then squeeze dry wet cloth wrapped tightly, put in the freezer to save)
The filling ingredients: thousand sheets, enoki mushrooms, mung bean sprouts, leeks (do not eat without it).
Practice:
1, first make the filling. Thousand sheets into the boiling water slightly cooked, fished out and cut into thin julienne, enoki mushrooms, mung bean sprouts cut into two sections. If using leeks, cut into one-inch pieces.
All of the above materials with oil fried eight mature, put salt, mushroom seasoning, so the filling is ready, standby.
3, the whole spring roll skin divided into several trapezoidal, the remaining edges can be shredded into the filling. Cut the skin before wrapping with a damp cloth to avoid drying.
4, put the appropriate amount of filling on the skin.
5, pay attention to both sides of the filling to wrap, do not show.
6, wrapped and put the mouth down into the steamer tray.
4, a product of lentil mushrooms
Ingredients: lentil mushrooms, broccoli, lettuce,
Flavor: oyster sauce flavor
Methods:
(1) fresh lentil mushrooms cleaned and boiled (you can add a moderate amount of salt when cooking) standby, broccoli blanched standby;
(2) lettuce shredded into the bottom of the plate, the boiled lentil mushrooms sliced and placed on the lettuce; broccoli is also hot standby;
(2) shredded lettuce into the bottom of the plate, cooked lentil mushrooms slices arranged to lettuce; broccoli also arranged on the plate.
(3) Heat oil in a separate pan, add ginger and sauté, add a little water, season with soy sauce, vegetarian oyster sauce and white pepper, and thicken with cornstarch. Pour the sauce over the shiitake mushrooms and broccoli to serve.
5, broccoli roasted tofu
Raw materials: broccoli, tofu (with brine tofu, do not use tender tofu)
Practice:
1, broccoli washed and cut into small dots; tofu cut into chunks; red pepper cut into sections.
2, start the pot of hot oil, tofu with a small fire frying slightly yellow, sheng out standby; broccoli blanch with boiling water for a few moments, fish out, dry water standby.
3, with a little oil left in the pan burst incense ginger, red pepper stir-fry, and then pour into the broccoli, tofu, gently stir-fry a few times, with salt, pepper, mushroom seasoning, and finally hook book owe can.
6, sweet and sour root row
Raw materials: lotus root, tomatoes, green pepper
Practice:
1, lotus root washed, peeled, cut into strips, sprinkled with dry cornstarch mix, so that the back of the easier to hang batter. In addition, the best way to buy lotus root is to pick the two ends of the intact and not broken, so that the inside is clean
2, mixing batter: the ratio of flour and cornstarch is 2:1, put a little salt, oil, baking powder (if you do not have it can also be used with yeast), mix into a paste. Coat the lotus root strips with the batter and fry them in a deep fryer until the surface becomes crispy. Make sure the oil temperature is not too high.
3. Heat a little oil in a separate pan, pour in about 3￣4 tablespoons of tomato paste, add a little white vinegar, sugar and water, stir-fry, taste the sweetness and sourness, then pour in the peppers and tomatoes, reduce the heat to low, and use a little watercolor starch to make a paste, then add the fried lotus root strips into the pan, turn the heat to high, and stir-fry them quickly to mix them well.
7, vegetarian oyster sauce amaranth
Raw materials: amaranth (supermarkets called white amaranth), a little red pepper, vegetarian oyster sauce
Practice:
1, amaranth washed, will be the stalks and leaves separate, the water rolled, will be the stalks and leaves successively blanched into the boiling water, fished out of the water control, installed in the plate.
2, hot oil in a pot, put ginger and red pepper stir fry, after the flavor, pour two tablespoons of vegetarian oyster sauce, and add the right amount of water (according to the portion of the green vegetables to grasp), and then seasoned with soy sauce, sugar, mushroom seasoning, at this time taste whether the taste is appropriate, and finally hook yawning, will be dripping the juice evenly in the blanched amaranth on the can.
8, watercress fried dried tofu
Raw materials: watercress, dried tofu, onion and ginger
Practice:
1, watercress wash, blanch in boiling water, cool water, squeeze out the water;
2, watercress cut into sections, dried tofu slices, onion and ginger shredded standby;
3, start the frying pan, the oil is hot, small fire fragrance of onion and ginger;
4, onion and ginger silk out of the flavor of the yellow, removed;
5, under the tofu small fire slowly fried into both sides of the golden brown;
6, under the water celery stir-fry over high heat for 1 minute;
7, seasoned with salt and monosodium glutamate mix, out of the pot.
9, roasted eggplant
Raw materials: two eggplant, green and red bell peppers each one
Seasoning: bean paste (Pixi County, Sichuan), minced ginger, ketchup, sugar, balsamic vinegar, mushroom essence
Practice:
1, eggplant cut into long strips, fried in oil. Cut green and red bell peppers into slices and set aside.
2. Heat a little oil in a wok and stir-fry the ginger, then add 2 tablespoons of bean paste, bell peppers, soy sauce, and a little ketchup, then add 1 small bowl of water and the right amount of sugar, vinegar, and mushroom seasoning and bring to a boil. Finally pour in the fried eggplant and cook for 1-2 minutes, thicken the sauce and remove from the pot.
10, three colorful vegetables
Raw materials: Dutch beans, cooked corn kernels, red bell pepper
Practice: hot oil in the pan, burst incense ginger, put the Dutch beans stir fry a few times, then pour into the cooked corn kernels and red bell pepper grains stir fry, add salt, mushroom seasoning can be.
Note:
1, the Dutch beans can not be fried for too long, the color becomes green can be out of the pot.
2, stir frying Dutch beans is best to drizzle some water, so that it is not easy to fry scorched.
11, such as the intention of the high
Raw materials: green, red bell pepper, bamboo shoots (specifically take the tender part of the bamboo shoots, the other part of the eat up more old, in addition to the green cabbage rolls inside)
Practice:
1, bamboo shoots sliced, green and red bell peppers are also sliced.
2, start the pan hot oil, first into the bamboo shoots sliced stir-fried until slightly golden brown, and then into the sharp pepper, quickly fry a few times, while adding soy sauce, a little sugar, mushroom essence, and then drizzle a little water, stir-fried until the color is uniform can be.
12, stir-fried purple cabbage
Raw materials: purple cabbage, green pepper, carrots
Practice:
1, purple cabbage washed and shredded, green pepper washed, seeded and shredded. Carrot washed and cut fine wire (if you eat spicy, you can use green and red pepper wire)
2, hot oil in a pot, first into the green pepper and carrot shredded sautéed, and then under the purple cabbage quickly stir-fried about 1-2 minutes, and then add the right amount of salt, mushroom seasoning can be.
Note: This dish should not be stir-fried for a long time, fast for good. This way, the nutrients should not be lost, and it tastes crisp.
13, pumpkin buckle steamed lily
Materials: 600 grams of old pumpkin, 100 grams of fresh lily, sugar and so on.
Practice:
1, the old pumpkin digging pith peeled and washed, longitudinally sliced into thin slices, the direction of the skin down in a bowl, to help maintain the shape of the melon;
2, will be fresh lily washed and put into the pumpkin, add sugar, and put into the steamer steamer can be;
3, will be inverted in the bowl of pumpkin on a plate, and finally the bowl will be taken away.
For the crowd: the general public can eat. Obese people and middle-aged and elderly people are especially suitable.
14, chestnut burned cabbage
Raw materials: chestnuts, cabbage, a few green beans and red pepper
Practice:
1, cabbage peeled off the outside of the leaves, leaving the middle of the tender part, all two, put into the addition of salt, oil, blanch for a few moments in the boiling water, fish out, dry water, arranged in the middle of the plate.
2, chestnuts boiled, peeled, fried in oil until golden, fish out, arranged around the cabbage.
3, hot a little oil in the pot, burst incense ginger, add water and green beans a few moments to cook, seasoned with sugar, salt, mushroom seasoning, into the red pepper, thickening, pour on the cabbage can be.
15, absolutely delicious almond mushrooms roll
Raw materials: almond mushrooms, red pepper, wild rice
Methods:
1, almond mushrooms cut thick slices (about half a centimeter thick), and then on one side of the knife, blanching (2-3 minutes after the water rolled), fishing out of the cool water, as much as possible, squeeze the water dry.
2. Place in a bowl, season with a tablespoon of soy sauce and a pinch of mushroom seasoning, mix well, then add an appropriate amount of dry cornstarch and coat evenly onto the surface, then roll up, secure with a toothpick, and deep-fry in a deep-fat frying pan until lightly browned, then pull out and remove the toothpick for later use.
3. Heat oil in a separate pan, add shredded red pepper and wild rice and stir-fry over high heat until fragrant, then pour in the fried almond mushroom rolls and drizzle in a little soy sauce and mushroom seasoning and stir-fry quickly for a few seconds before removing from the pan.
16, vegetarian recipes: beautiful name, delicious, good food and medicine, good people, celery lily
Materials: celery, lily
Practice:
1, celery, wash, cut diagonally into small pieces. Boil water in a pot, put celery blanch for about a minute, fish out and rinse with cool water to drain.
2, the lily broken into small pieces, washed and drained. Or use dried lilies to soak until fresh lily-like.
3, pot of water boiling lily blanch a little, over cool water and drain;
4, pot of oil is hot, popping shallots, put celery, medium-high heat stir fry for a few moments, and then put into the lily stir fry for two minutes, add salt, chicken seasoning, stir fry quickly to taste, to see the edge of the lily become transparent immediately turn off the fire out of the pot. Water starch thickening can be.
17, red blessed pumpkin cup
Materials: pumpkin, pumpkin tofu, straw mushrooms, mushrooms (mushrooms can be), parsley, ginger.
Seasoning: starch veggie oyster sauce veggie stock salt sugar
Practice:
1, pick the beautiful appearance of the pumpkin, wash, cut horizontally at 1/3, pull out the pumpkin seeds, the pumpkin flesh is very hard when it's raw, it's easy to hurt your hands,
You can use a spoon to scoop it out after it's cooked in the steamer; processed pumpkin cups on the steamer, steamed for 20 minutes;
2. choking pan;
6, after the flavor, put the mushrooms into the stir fry evenly, inside I also put the pumpkin crushed grains, the final effect affects the beauty, do not recommend putting.
7, put the fried tofu, stir fry evenly, add water, not over all the ingredients, medium heat cooking 5-10 minutes;
8, if there is a vegetarian broth is added in the previous step;
9, pumpkin steaming, pumpkin flesh scooped out with a spoon, trimming the internal shape. Steamed pumpkin skin is very tender, be careful not to touch broken;
10, put salt, sugar to taste, and then pour a spoonful of vegetarian oyster sauce, and finally thickened with water starch, served into the prepared pumpkin cup.
18, vegetarian recipes: winter food to teach you to do dry pot hot and sour abalone mushroom slices
Main ingredients: almond abalone mushrooms, pickled carrots, green pepper rings, red pepper rings, wild peppers, ginger, parsley section, cooked sesame seeds
Seasoning: salt, soy sauce, mushroom powder, sugar, chili oil, white rice vinegar
Practice:
1, pickled pickled carrots, carrots cut into rhombus-shaped Slices, put a little salt and mix well, let stand for about 5 hours radish will be out of water, decant radish water, add sugar, white rice vinegar, mushroom powder, wild peppercorns, ginger, parsley section pickle a night into the pickled radish, to be used.
2, the apricot mushrooms into the water boiled out of the cool, cut into abalone mushroom slices to control the water, put into the pot a little bit of frying, out of the fly water and wait for use.
3, the net pot into a little oil, into the wild peppers, ginger, parsley, pickled carrots to stir out the flavor to add a good water abalone mushroom slices, stir fry for a while into the salt, soy sauce, mushroom powder, chili oil, a little sugar, add a little water, and then add the green and red pepper rings, a little cooking for a while, adjusted to taste, hooked a little thickening out of the pot, poured into the dry pot, sprinkle with a little white sesame seeds, and cilantro garnish, when the dishes point to the bottom of the dry pot under the fire of the alcohol stove can be used. the fire of the alcohol stove can be.
19, eat more than not afraid of fat - chili cumin small potatoes
Raw materials:
Small potatoes, small onions, chili powder, cumin granules, cumin powder, salt, monosodium glutamate (MSG)
Practice:
1, small potatoes washed, peeled;
2, into the pressure cooker Pressure, on the gas after a small fire pressure 5 minutes off the fire, cool naturally;
3, take out the small potatoes, use the back of the knife to flatten one by one;
4, small onions chopped, chili powder, cumin granules, cumin powder, salt and monosodium glutamate mix standby;
5, start the frying pan, hot pot of cold oil, the oil is hot, one by one into the flattening of the small potatoes, laying flat, slow frying over a low fire;
6, the bottom surface After frying, turn over, sprinkle a layer of seasoning mix;
7, fry again, turn over again, sprinkle a layer of seasoning mix, sprinkle chopped green onion pockets well, slow frying green onion flavor can be.
20, straw mushrooms three-color vegetables
Raw materials: straw mushrooms, cooked corn kernels, green and red peppers
Practice:
1, straw mushrooms washed, cut a cross, scalded with boiling water with a little salt, drain, plate.
2, boil the pot of oil, burst incense ginger, put cooked corn kernels, green and red pepper grain stir-fry, add a little water, adjust salt, mushroom essence, sugar, boiling hook owe, pour in the middle of the straw mushrooms can be.
7 staple food, health and nutrition will be handsome line
1, five-color vegetarian dumplings
Raw materials:
Cucumber one, a large green pepper, carrots (carrots) half, Chinese cabbage 2-3 leaves (leaves with gangs of), mushrooms 5-6.
Practice:
All chopped ...... cabbage (with a small spoon of salt) and cucumber to be hand-written dry, combined filling: mixed together, add vegetarian chicken essence (add a little more), vegetarian oyster sauce (the filling will be sticky and together), a little soy sauce, pepper, vegetable oil.
2, seaweed sushi roll
Raw materials: rice, glutinous rice, seaweed, carrots, cucumber, shiitake mushrooms, soy protein (can be replaced by roasted bran or bamboo curd), vegan meat floss, cooked sesame seeds (buy raw sesame seeds do not need to put oil, directly with a small fire to stir-fry the aroma can be), ginger
production process:
1, sushi rice:
2, vegan meat filling : The soy protein used here, you can make it with rotisserie and shiitake mushrooms, because soy protein and roasted bran are not easy to buy.
1) Shiitake mushrooms and soy protein are soaked in water for half an hour, squeezed dry and chopped.
2) Start a pan, add more oil (when frying will not stick to the pan), heat, burst the ginger, add the mushrooms and soy protein minced, stir fry slowly, add salt, soy sauce, mushroom seasoning.
3. Cut the carrots and cucumber into long thin strips and marinate with a pinch of salt for 10 minutes.
3, the glutinous nest nest
Materials: 200 grams of glutinous rice flour 200 grams of cornstarch 100 grams (not corn starch, yo) 50 grams of sugar, water
Methods:
1, glutinous rice flour, cornstarch and sugar together in a large bowl, mix well
2, to the good powder a little bit of water, and powder and Add a little water to the powder and let it rest for 15 minutes
3. Divide the kneaded dough into small balls weighing about 40 grams
4. Hold the small balls of dough in the palm of your left hand, and then pinch the middle of the dough with your right thumb and forefinger to make a nest
5. Brush a thin layer of oil on the steaming pot, and then put the kneaded nests into the pot, and then steam them for 10 minutes on a high heat
4, Delicious rice with rice
Ingredients /p>
Raw materials: tofu, tomatoes, cabbage, potatoes (potatoes), boiled rice
Practice:
1, tofu cut into small pieces, cabbage sliced, tomatoes cut into pieces.
2, potatoes peeled, boiled in water, cut into cubes and standby;
3, hot oil in a pot, popping ginger, first into the tomatoes, cabbage stir-fry, and then into the potato blocks and the right amount of water (water just missed the vegetables), with oil curry (or curry powder), salt, a small amount of soy sauce, sugar, mushroom seasoning, and so on the water rolled into the tofu, to be tofu is cooked, hooked to the book owed can be.
4, will do a good job of the dishes and juice poured on the cooked rice, open meal!
5, old Beijing fried noodles
Old Beijing fried noodles, vegan Oh!
Main ingredient: fresh noodles
Raw materials for making the sauce: soy sauce, dried shiitake mushrooms, soy protein, black fungus, yellow cauliflower
First, we'll introduce the method of making the sauce:
1. Soften the soy protein and the dried shiitake mushrooms in cold water, squeeze them out, and cut them into small pieces. Cauliflower and fungus soaked in cold water, remove the tip and wash. Cut the cauliflower into small pieces, and cut the fungus into small grains.
2. When the oil is hot, sauté the soy protein, then add the dried shiitake mushrooms, cauliflower and fungus, stir-fry for a few minutes, and then set aside.
3, another pan into the 3 tablespoons of oil, burned to 80% hot, pour into the sauce stir fry, add the right amount of water to boil, and then put in the fried vegetables, add the right amount of soy sauce, mushroom extract, and adjusted to medium heat simmering for 1 minute, hook the yawning, load pots.
Cook the noodles, pour the prepared fried sauce, mix well.
6, vegetarian filling hair bread children
Raw materials: flour, yeast, cabbage, black fungus, fried tofu block, vermicelli, scallions and ginger
1, yeast diluted with warm water, let stand for 2 minutes, add the flour, the first chopsticks stirred into a wet wadding, and after that kneaded into a smooth dough, covered with plastic wrap and placed in a warm place molasses;
2, tofu cut into large pieces of frying oil into the surface golden brown, cooled and cut into small dices;
3, fans soaked in cold water in advance, and then chopped and spare;
4, black fungus in advance of the water, pick clean, blanch a little hot water and then cool water, drain and chopped and spare;
5, green onion and ginger chopped, cabbage take the leaves and chopped, and then mix the above fillings;
6, add the amount of oil and mix the filling, then add salt, monosodium glutamate and flour sauce and mix well;
7, the dough to double the size of the dough, take out the exhaust and knead well, divided into equal-sized dosage;
8, the dosage rolled into a uniform crust, wrapped into the filling;
9, the bun embryo covered with a wrap placed in the warmth of the place to molasses again;
10, the molasses to buns fluffy crust, the padded hands feel very light, and the bun is very light. Pad in the hand feel very light when the pot, open the pot after high heat steaming 12 minutes, turn off the fire, false steaming 3 minutes out of the pot.
7, zucchini pie
Raw materials: flour, zucchini, soy protein
Practice:
1, first of all to prepare the filling: all the materials washed, soy protein softened beforehand, zucchini with a wipe board rubbed into the shredded, squeezed dry 7, 80% of the water; soy protein squeezed out of the water and then cut into fine dice.
2, the pan put two tablespoons of oil, burst incense ginger, pour into the soy protein stir fry, and then turn off the fire, and then the zucchini wire into the pan and soy protein mix, the surface of the pouring of some cooked oil and then mix, and then add salt, mushroom extract, a little pepper, cumin powder, soy sauce and then mix well, the stuffing is ready, first put aside.
3, flour and dough, divided into equal size of small dough.
4, take out the two small dough, use a rolling pin to roll out the dough into a book (not bigger than your pan on the line), take one of the dough, spread a layer of zucchini stuffing on the top, put the other dough over the top, and use your hands to pinch the dough all around, don't show the filling, haha!
5, the pan is hot, pour a little oil (enough to stick to the bottom of the pan can be), with a hand on the bottom of the pie, gently into the pan, frying over low heat, until one side of the frying slightly yellow, turn over, then add some water around (pay attention to the amount of water, can not be too much or too little), cover the pan, simmering until the water collects dry and slightly yellow, you can take out.
6, eat can be cut into several parts.
7 soup porridge, layers of ripples swinging delicious
1, Yunnan cucumber tomato soup
Raw materials: Yunnan cucumber, tomato, lettuce
Practice:
1, the above materials washed. Yunnan cucumber peeled, cut thick slices; tomato slices; lettuce with hand tear into large pieces.
2. Fill a pot with water and bring to a boil, then add the zucchini, tomatoes, and a little vegetable oil and salt. Add lettuce and a little mushroom seasoning before serving.
I forgot to take a picture of the zucchini, so I borrowed one from the internet...yes, it's zucchini, right?
It's especially good in soups and dumpling fillings, but don't cook it too long.
2, corn and lettuce porridge
Raw materials: corn kernels, cabbage, carrots, pearl rice
Practice:
1, corn kernels are previously peeled off the freezer in the refrigerator, take out some of the time when you need it; cabbage shredded; carrots cut into small dices.
2, the pressure cooker into the water (the amount of water you have to master), pearl rice (this rice porridge especially fragrant), corn kernels, diced carrots, a few drops of oil, sprinkle a little salt. A little oil and salt will bring out the flavor. Now put the lid on the pot and boil it.
3, porridge boiled, put the shredded lettuce, stir evenly on the enjoyment, hehehe, super simple, but very good!
3, hot and sour tofu soup
Raw materials: tofu, enoki mushrooms, black fungus, carrots, red bell pepper, cilantro
Practice:
1, tofu cut strips, enoki mushrooms cut the roots and wash and cut, black fungus, red bell pepper, respectively, washed and shredded, carrots after peeling and wash and shredded, cilantro chopped and spare.
2, hot oil in a pan, the first mushroom, fungus, carrots, pepper into the sautéed, and then pour in the right amount of water, with high heat to boil, and then turn to medium heat, until the material is cooked, put the tofu, and add salt, sugar and pepper to taste, and finally add the end of the cilantro.
3. When it comes to a boil again, add white vinegar and a drizzle of sesame oil.
4, jujube and silver ear pumpkin soup
Ingredients: if you would like to add some other can
Silver ear a large: I do not have a scale I do not know how much, just take a silver ear flower.
A handful of red dates: I didn't weigh them, so I just grabbed a handful.
Pumpkin: wash it and cut it into pieces.
Ice sugar: if you like sweet, put more, if not, put less, feel free.
Boiled, look at the pot inside the East East cooked or cooked, can be served out to eat it.
Very fragrant, very sweet and delicious.
5, vegetarian recipes: Slimming broad beans winter melon soup tonic in the healthy spleen
Materials: 200 grams of fresh broad beans, 200 grams of winter melon, 200 grams of tofu
Practice:
1, fresh broad beans washed, washed and peeled winter melon and cut into cubes, tofu cut into small cubes.
2, pour a little oil in the pan, first pour into the winter melon block stir fry, then pour into the broad beans and tofu block, pour in water did not exceed the dish.
3, the water boiled, then cook for two minutes to turn off the fire. Finally, adjust the salt and sesame oil.
6, mushroom spinach soup
Raw materials: mushrooms, spinach
Practice:
1, spinach, wash, soak in cold water for 20 minutes, cut section; mushrooms picked and washed.
2, add enough water in the pot, when the water rolls, add mushrooms, spinach can be cooked, and finally seasoned with salt and mushroom seasoning.
7, astragalus kelp and coconut soup
Raw materials: 1 carrot, 1 potato, 1 cauliflower, 1 sweet corn, kelp knots 3 two, astragalus 5 money, 2 tsp of salt
Mechanics:
1, carrots, potato peeling. Wash and cut into chunks; cut cauliflower into small pieces. Tear off the hard skin of the stalks, wash.
2, corn washed, cut into sections, kelp knot washed, drained.
3, add 6 bowls of water in the pot, put carrots, potatoes, corn, kelp knot, astragalus, with high heat boil, turn to low heat and continue to cook for 20 minutes, then add cauliflower cooked, add salt to taste.
3 savory dishes, breakfast under the meal two good