New Year dishes with big fish and meat are already tired of eating them after the New Year is over. The fresh and sweet taste of vegetarian vegetables is even more fresh and valuable at this time. By making your own vegetable soup without too much fried food, you can experience the real taste of the ingredients and get nutrition and health from delicious vegetarian food. It is also a concrete manifestation of the pursuit of environmental protection, health and fashion. Vegetarian dishes can also be very flavorful and decent, so hurry up and make them!
Polygonum multiflorum rich fresh vegetable soup
Ingredients:
a. 2 tablespoons black sesame oil, 5 slices of ginger
b . 1 tael of Polygonum multiflorum, 2 qian of angelica root, 5 qian of wolfberry, 10 red dates, 5 qian of astragalus root, 1500cc of boiling water
c. 5 raw cashew nuts, cut corn into sections, 5 Brazilian mushrooms, 1 small handful of enoki mushrooms, 5 pieces of tofu, 5 mushroom balls, a small section of purple yam, 1 tsp of black sesame seeds
Kitchenware: Double-ring pressure cooker
Method:
1. Put sesame oil in the pot, sauté the ginger until fragrant, add boiling water, then add the Polygonum multiflorum medicinal package and simmer for 20 minutes until the pressure is released.
2. Pick up the medicinal package and put ingredients c into the pot in order: first put raw cashews, corn, Brazilian mushrooms, purple yam, tofu into the pot, and replace it with a double lid ( (not the pressure cooker lid) and simmer for 5 minutes, then add mushroom balls, black sesame seeds, and enoki mushrooms. Turn off the heat when smoke begins.
Tips:
1. Use a pressure cooker to extract the essence of Polygonum multiflorum and other medicinal materials in just 20 minutes. The soup will be rich, warm and smooth, and will leave a sweet taste in the throat. , without the bitter taste of traditional Chinese medicine, Polygonum multiflorum has a bitter but sweet taste, and is slightly warm in nature. It has the functions of nourishing the liver and kidneys, detoxifying, laxative, and improving dizziness. It is very suitable for people with cool constitutions. It is also a warm drink that can be enjoyed in all seasons. Supplement food.
2. The Swiss Dual Pressure Cooker has two functions: it is a pressure cooker and a soup pot. Just change the lid and cook faster.
3. Tofu Yang is a kind of tofu made with modified protein. It is fried, so it is more fragrant and resistant to cooking. With the fragrance of Chinese medicinal materials, it can produce a delicate taste.
Haocaitou Vegetarian Dongpo Pork
Ingredients: 6 dried shiitake mushrooms, half a white radish, 6 slices of vegetarian ham, a piece of Baiye tofu, 6 dried gourds, 2 slices of ginger , 1 pepper, Qingjiang vegetables
Seasonings: 50CC wine, 20g homemade dark soy sauce, 20g soy sauce, 20g oyster sauce with lentinan, 10g mirin, 1g white pepper, 2 star anise, cinnamon powder A little
Kitchen utensils: 2L HOT PAN thick-bottomed pot
Instructions:
1. Dried shiitake mushrooms, dried gourd cut into sections, white radish, vegetarian ham, hundred-page tofu Cut into 5 cm squares.
2. Put the 100-page tofu, mushrooms and vegetarian ham into the pot and fry them, take them out and let them cool.
3. Stack the mushrooms, tofu, vegetarian ham, and white radish in order, arrange them from top to bottom, and tie them up with a ladle.
4. Heat the HOT PAN thick-bottomed pot and sauté the ginger and chili until fragrant, add the mushroom water and all seasonings, add the Sudongpo pork and simmer for 8 minutes, turn off the heat and simmer for another 10 minutes to simmer. Just put the blanched Qingjiang vegetables on the bottom.
Tips:
Use a thick-bottomed pot to stew the stew, which takes less time but is still very delicious. I was afraid of being too salty, so I added mushroom water to cook it, which also added to the aroma.
Jade Lucky Bag
Ingredients:
a. 6 large slices of lettuce, 6 dried gourds
b. 6 shiitake mushrooms, 6 slices of tofu skin, 6 slices of vegetarian ham, 1/2 carrot, 1 cooked bamboo shoot, coriander leaves
Seasonings:
a. Soy sauce, salt, fine sugar, Appropriate amount of white pepper
b. 200cc vegetarian stock, 10g wolfberry, a little white powder, a little sesame oil
Kitchenware: 4.5L HOT PAN thick-bottomed pot, single-handled small pot
Method:
1. Wash the cabbage and steam it in a pot until soft (if you use a HOT PAN thick-bottomed pot, cook it for about 3 minutes after the pot starts to smoke), dry it and cut it into sections.
2. Soak the mushrooms in ingredient b until soft, then cut into thin strips together with the other ingredients.
3. Heat the pot and add 2 tablespoons of grapeseed oil, first stir-fry shredded mushrooms, then add shredded carrots, shredded tofu skin, shredded vegetarian ham, and shredded bamboo shoots, stir-fry and then add seasonings Add ingredient a and coriander leaves, mix well and wait to cool.
4. Take out the steamed cabbage leaves and lay them out, wrap the stuffing from step 3 in them, tie them with a ladle and trim them.
5. Add broth to the pot and steam for 3 minutes.
6. Take out the lucky bag to a plate, heat the remaining soup in the pot, add the wolfberry, then add the cornstarch water to lightly gravy, add a little sesame oil before putting it in the pot, and pour on the medlar from step 4. Can.
Tips:
This dish has a complicated process, but as long as you have good tools, it can be served in 15 minutes! It is also guaranteed to bring out the good taste of fresh vegetable ingredients quickly without losing any nutritional value.
References: 1. Jane *** Guo? 2. He Xuanxuan Taiwanese proverb to welcome the New Year 3. "Three highs and one low" healthy New Year dishes