Method 1
1. Vegetarian Buddha jumps over the wall (one table)
Materials:
1 vegetarian braised chicken, half a Chinese cabbage, 1 fried taro (big), 4 chestnuts, 2 mushrooms, 2 vegetarian dishes, 2 moderate Hericium erinaceus and 15 ginkgo
Vegetarian soup: < (If it is inconvenient to make soup stock, you can add plain fresh powder with boiling water, 1 small handful of ginseng beard and 2 red dates directly into the stew pot.).
2. Wash and blanch Chinese cabbage for later use. Soak Hericium erinaceus in water, boil it, add vinegar, cook it again, take it out, squeeze it out, tear it into large pieces, season it, and dip it in the powder for later use.
3. Cut the vegetarian braised chicken into blocks, and cut Hericium erinaceus (seasoned first and then dried), mushroom head and taro into blocks, and fry them in oil pan for later use.
4. the chestnuts are fried in the oil pan for later use.
5. You can prepare a deep pot or earthenware jar, spread the cabbage in the bottom of the pot, and then spread the vegetarian and fried materials 3 and 4 on the pot surface. Can be classified and discharged to make the dishes more beautiful and delicious.
6. Season the broth with salt and white pepper, and then pour it into the pot until it is about eight minutes full.
7. seal the pot mouth with plastic wrap and cook for about 3 minutes to form a top-quality Buddha jumping wall.
Method 2
2. Sufo Jumping Wall
Materials:
12 chestnuts, 1 red dates, 1 shiitake mushrooms, 12 shiitake mushrooms, Hericium erinaceus, lotus seeds, 1 box of corn bamboo shoots, 2g of vegetarian pills, 2g of crispy bamboo shoots, 2g of taro and 2g of vegetarian meat horn. How to make salad oil, sesame oil and
:
1. Soak the crispy bamboo shoots in water for about two hours, blanch them in Sichuan for about 1 minutes, then add oil, salt, savory, mushroom essence and water, and cook for about half an hour,
Take them out for later use.
2. Soak the mushrooms in water, and oil everything. Wash the mushrooms and corn shoots for later use.
3. Soak chestnuts in hot water for about 2 minutes, remove the bitter slices and oil them, and then oil the red dates.
4. Vegetarian horn, Hericium erinaceus, (lotus seeds can be washed) and one piece of Angelica sinensis.
5. Peel taro, cut into large pieces and oil for later use.
6. put all the 1-5 ingredients in the jump-wall pot, add seasoning and water, steam for about 1 hour, finally add vegetarian pills, medlar, vegetarian steak and black vinegar, and steam for about 2 minutes before serving.
Method 3
3. Vegetarian food (6 people)
Materials:
5g of taro, 2 Hericium erinaceus, 6 bamboo shoots, 8 flower mushrooms, 15g of vegetarian diced meat, 3g of vegetarian shark's fin, 1g of vegetarian mutton, 1 vegetarian belly, 2 chestnuts and candied dates. Squeeze the water from the diced vegetarian meat; Cut the mushroom and Hericium erinaceus into pieces; Bamboo sheng is cut into sections; Cut the vegetarian belly into pieces.
2. Soak chestnuts, mushroom, Hericium erinaceus, diced vegetarian meat, shark's fin, bamboo shoots and medlar in water until they are soft, in which chestnuts need to be soaked for 2 hours, mushroom, Hericium erinaceus and diced vegetarian meat for 1 hour and the rest for 2 minutes.
3. Boil a pot of water, add bamboo sheng, Hericium erinaceus, and sea tendon, and take it out when the water boils again.
4. peel the taro with a knife and cut it into medium pieces. Heat salad oil in an oil pan, fry taro until golden brown, remove and drain.
5. Pour out the oil in the original pot, stir-fry Jiang Mo with a little sesame oil, add soy sauce, add 5 cups of water after boiling, and season with salt, mushroom essence, sugar, soy sauce and pepper.
6. prepare a conditioning pot or a ceramic urn, add all the materials and the soup of method 5, cover with plastic wrap, and steam in a steamer for 1 hour.
Method 4
4. Vegetarian Stewed Buddha Leaping Wall
Materials:
15 ginkgo, 5g lotus seeds, 5g water chestnut, half a vegetarian abalone, 3g vegetarian fish, 3g wings (soaked), 1g vegetarian ribs, 2g taro, 1g Hongxi mushroom, 1 red dates, vegetarian.
Practice:
1. Peel taro, cut it into small pieces, cut vegetarian abalone into the same size, and cut Hongxi mushroom into small bundles after pedicle removal.
2. Remove the oil pan, fry the taro at medium temperature, and then take it out for later use.
3. oil water chestnut and vegetarian chicken for later use.
4. Boil a pot of water, put ginkgo, taro, lotus seeds, red dates, water chestnut, vegetarian abalone, Hongxi mushroom and vegetarian ribs in a pot, and then fish all the materials into a stew pot.
5. Heat the pot, pour in 1 tablespoon of soy sauce, let the pot absorb the fragrance of soy sauce, add water, 1 teaspoon of vegetarian chicken powder, a little pepper and salt, and boil it, then pour it into the stew pot.
6. put the saucepan into the pot and steam for about 3-45 minutes.
7. After stewing, add vegetarian shark's fin.
Method 5
5. Vegetarian Buddha jumps over the wall
Materials:
Hericium erinaceus half bowl (fried), vegetarian ribs 6g, chestnuts 12g, taro 1, lotus seeds 4g, water chestnut 8g, mushrooms 12, red dates 12, Lycium barbarum 1 yuan, Angelica 1 piece and Astragalus 3 yuan.
Practice:
1. Put the mushrooms, water chestnuts, taro, chestnuts and winter mushrooms into a hot oil pan to fry until they are cooked and fragrant, then take them out and drain them for later use.
2. put the first ingredient into an urn pot, and put Hericium erinaceus, lotus seeds, red dates, Lycium barbarum, angelica sinensis and astragalus into the urn pot.
3. After sealing the jar mouth with plastic wrap, put it in a steamer (or electric cooker) for 1 hour.
4. taste it before taking it out of the pot, and then add a proper amount of seasoning when the taste is not enough.
Method 6
6. Vegetarian Buddha jumping wall
Materials:
5g of bamboo shoots, 3 mushrooms, 1/4 Chinese cabbage, 7 small tomatoes, 7 dried chestnuts, 15g of white radish, 2g of vegetarian three-layer meat, 3㏄ vegetarian mushroom marinated juice and 1/4 pepper.
2. Peel the white radish, clean it, cut it into small hob pieces, clean the bamboo shoots of Guangxi, cut them into long sections, blanch them in boiling water for 5 minutes, then take them out and put them into a casserole.
3. Put the materials and vegetarian three-layer meat in the casserole in turn, pour vegetarian mushroom marinated juice and pepper, cover the lid and steam for 1 hour.