There are two types of vegetarian dishes, one is a pure vegetable dish, the other is the use of vegetables and soy products or other ingredients to do the dishes, but the taste is the taste of meat, we call this kind of vegetarian dishes "vegetarian meat to do", which complements the monotony of pure vegetarian dishes.

I'll start with a few vegetarian dishes and then move on to pure vegetable dishes.

The so-called vegetarian dishes are made from vegetables, but in the process of cooking, certain "meat elements" are added.

The most typical and common practice is to use the soup for the vegetarian dishes to add "flavor" and "fresh". Like the very popular cabbage old tofu, raw materials are vegetarian, cooking time is placed in the broth, slowly simmering out, eat up the flavorful but not greasy. Another example is the representative dish of Chaozhou vegetarian dishes, "Eight Treasures Vegetables", with lotus seeds, shiitake mushrooms, dried straw mushrooms, asparagus, hairy vegetables, Chinese cabbage, bean curd bamboo, chestnuts, and other eight kinds of plant-based raw materials, carefully cooked with the soup, the taste is tender and smooth, rich flavor, so that it was named "Eight Treasures".

One: Here are a few such recipes:

1. Sweet and sour pork in sauce:

Materials: young lotus root, water chestnuts, fungus, bell peppers, salt, soy sauce, sugar, rice vinegar, fresh broth, flour, water starch, cooked peanut oil, baking powder.

Practice:

1, lotus root peeled, section, cut into diamond-shaped pieces, slightly salted with salt. Take a bowl and add flour, salt, chicken essence, baking powder and water, mix into fermented paste. Drain the lotus root and hang the paste. Water chestnuts patted, green pepper, fungus diced.

2, sit in a pan and pour cooked peanut oil to 7% heat, under the lotus root pieces fried to golden brown out.

3, the pot to stay in the bottom of the oil 6 into the heat, the next water chestnut, green pepper, fungus, soy sauce, sugar, soup boiled thickening, dripping rice vinegar poured into the "spare ribs" turn the pot to plate.

Flavor: sweet and sour, crisp and tender.

2, small crispy meat:

Practice:

Cut the radish into small strips, and macerate with salt for a few minutes. The starch and water slurry thin paste, put monosodium glutamate, egg into the paste and mix well, and then put the radish strips into the slurry. Then put the radish one by one in the frying pan and deep fry until yellow, then put it into a bowl and dry steam it for about ten minutes. Take out and put on a plate, pour with sugar, green onion, ginger made of fresh juice can be.

3. Buttermilk fish slices:

Practice:

Potatoes peeled and cut into thin slices, put in a pot of boiling water blanch a little bit, fish out and then marinate with a little salt for four or five minutes. Then mix the egg white and starch and stir well, then put the marinated potato slices in to make it hang paste. Add lard (or soybean oil) in the pan with the fire stir fry, and finally add sugar, vinegar, monosodium glutamate and other seasoning mixture, and then stir fry over high heat to make the seasoning sauce evenly can be discharged to plate. Before leaving the pan can also be slightly yellow juice, add oil to make it more shiny and overflowing flavor.

4. Vegetarian chicken crispy sea cucumber:

Made of cooked gluten, water-whipped fungus, lotus root powder as the main ingredients.

Practice:

The fungus and gluten were chopped; gluten into two, half with ginger, salt, monosodium glutamate, shaoxing wine, dry flour and mixing on the strength of the other half and fungus and lotus root powder and mixing on the strength of the other half; frying pan burned eight cooked, hand-squeezed eyebrow rounds under the pan and fried to golden, from the pot, into the "chicken crisp"; and then will fungus Lotus root powder into about 6 cm long with the garden-shaped section into the frying pan fried shell fish out from the center of a straight cut, into the "sea cucumber", the "sea cucumber" batch of slices with the "chicken pastry", mushrooms, bamboo shoots plus mushrooms, mushrooms, mushrooms, bamboo shoots, mushrooms, bamboo shoots, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms and other ingredients. Soup, wine, salt, sugar, soy sauce, monosodium glutamate boiling, thickening, dripping sesame oil, pot to plate is complete. This dish is golden in color, shaped like chicken crispy sea cucumber, taste fresh juice.

5. Vegetarian chicken:

Made of tofu skin as the main material.

Practice:

The tofu skin in the water soaked soft take out, wrapped in cloth into a round, and then tied with a rope, into the pot to steam three, four hours, out of the pot to cool down after removing the rope, the cloth, the top knife into a half-centimeter-thick slices, down the frying pan fried to a golden, into the pot of marinade, with ginger, star anise, soy sauce, white grain marinade, thickening the marinade, and sesame oil, and change the knife into a disk that is ready. Fluffy flavor, salty and sweet, after eating the aftertaste.

6. Vegetarian pigeon eggs:

Superior mung bean flour, pigeon eggs with a special mold refined.

Practice:

The peeled and steamed potatoes topped with mashed and cooked egg yolks mixed with refined salt, monosodium glutamate, rubbed and pinched into a soybean-sized ball for the pigeon's egg yolks; mung bean flour diluted with water, take a clean frying pan placed on the stove fire, add a little water to the boiling water, the water bean flour into the pan slowly, the side of pouring while the spoon around the move to the starch viscous when the flame is removed, while still hot, scooped with a tablespoon into the pigeon's egg mold coated with oil, scooping the benevolent points into one of the yolk ball, then scooped into the yolk ball. When it is hot, spoon into oiled pigeon egg molds, put one part of the yolks into the molds, then spoon all the yolks into the molds, quickly close the molds, put them under cold water to cool down, and then make the mixture in the same way. Dip in the water for about five minutes starch solidification, take out the pigeon eggs on the plate, plus soy sauce, flour rolling dip evenly; oil pot to seven mature, pigeon eggs into the vegetarian fried until the skin wrinkled like a tiger skin out; soup pot with broth, mushrooms, bamboo shoots and salt, monosodium glutamate, sugar, soy sauce boiling, into the tiger pigeon eggs, slightly burned, thickening dripping sesame oil, pot into the plate that is completed. The image of this dish is realistic, the skin color red wrinkled inside the tender, delicious.

7. Sweet and Sour Vegetarian Swordfish:

Tofu skin wrapped in mashed potatoes and stuffing fine made.

Practice:

Tofu cut into long about 26 cm long, one end wide, one end of the narrow flag-shaped block; mashed potatoes with refined salt, monosodium glutamate and grasp and evenly, the rot skin spread out, the first layer of mashed potatoes, and then fill a layer of mushrooms, bamboo shoots diced cooked stuffing, and then a layer of mashed potatoes, pinched into a fish-shaped, tofu skin to the into the folding, sealing the powdered paste, knife fish-shaped, the head of the pinched flattened into a round shape, with the back of the knife to match the hand push pinch into a mouth, and then in the neck cross-section semicircular, the carrot carving gills inserted with red beans set fish eyes, and then set with wild rice carving fish whiskers, gills, that is, into the vegetarian swordfish billet; vegetarian swordfish into the six ripe frying pan fried to a golden brown and fish out, each changed into a section, put together into a long dish; frying pan and then set on the stove fire, the first stir-frying peas, bamboo shoots, mushrooms diced, and then add veggie broth and salt, sugar, ginger, rice, ketchup boiling with vinegar thickening, and then add vinegar thickening. Scoop boiling oil and pour it on the swordfish to be completed. This dish is shaped like a swordfish, crispy outside and tender inside, sweet and sour taste, vegetarian meat to do the best products.

Two: Vegetable dishes:

1. cold lotus root slices:

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Main ingredient: 500 grams of lotus root, 15 grams of soy sauce, 6 grams of salt, 2 grams of monosodium glutamate (MSG), 3 grams of green onion, 3 grams of ginger, 3 grams of garlic.

Practice:

1. Wash the lotus root, peel the skin, cut into slices and scald it with boiling water, control the water, and put it into a plate.

2. In the lotus root slices put on the chopped green onion, ginger, garlic, add soy sauce, refined salt, monosodium glutamate, mix well into.

2. Tiger Vegetable:

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Main ingredients: onion, tomato. Vinegar, soy sauce, MSG.

Practice:

Raw onions, raw tomatoes cut, pour vinegar, soy sauce, chili oil, MSG that is.

3. three shredded cabbage:

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Main ingredient: 300 grams of cabbage heart, 100 grams of dried red chili peppers, mushrooms in the water, soy sauce, sesame oil, salt, vinegar, sugar, shaoxing wine, moderate amount, shredded green onions, shredded ginger **** 20 grams.

Practice:

1, the cabbage heart into the boiling water blanched to eight mature, fish out, add a little fine salt mix, marinate for 5 minutes, squeeze out the water, cut into 5 cm long section, yard in the plate. Pepper, mushrooms are cut into 5 cm long, 0.15 cm wide julienne.

2, sitting spoon, add the right amount of sesame oil burned to four, five mature, into the dry red chili pepper wire, green onion wire, ginger wire, mushroom wire stir-fry, add the right amount of soup, add sugar, soy sauce, vinegar, shaoxing wine, salt, burned for about 3 minutes, burned to the plate on the cabbage can be.

4. three-color winter melon silk: (graphic):

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5. cold celery:

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Main Ingredients: a handful of celery, a little peanut oil, a little sesame oil, a little salt

Main Ingredients: a handful of celery, peanut oil, a little sesame oil, a little salt <

Practice:

1. Remove the leaves from the celery and wash it.

2. Put water in the pot, boil and put peanut oil, put the celery in, no need to cook too long, three or four minutes can be.

3. Fish out the celery into the cold water in the cold river, the celery peeled (boiled celery is very good peeling), cut section, plate sprinkled with a little salt and mix, pour a little sesame oil and then mix this cold celery is both verdant and crunchy and refreshing people, a good appetizer.

6. Cold pink skin:

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Main ingredient: pink skin, garlic, parsley

Practice:

Pink skin, a roll of the refrigerator in the freezer, become icy. Take it out, peel off the shell, cut it into small rolls with a clean sheet and a deli knife, and put it on a plate. Mince the cilantro and scallions and place on top of the vermicelli. Mince the two heads of garlic, put it in a small bowl, add salt, sugar, sesame oil, vinegar, soy sauce and Lao Gan Ma oil chili, mix into a sauce, pour it on the vermicelli, mix it well and you can eat it. Ice cold, hot and sour appetizing.

(If you don't eat spicy, you can leave out the chili)

7. Egg and Vegetable Salad:

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Main Ingredients:

Main Ingredients:

Main Ingredients:

Practice:

1. Boil, shell and cut into crescent shapes. While the eggs are cooking, wash, peel and cut the tomatoes into crescent shapes. Wash and shred the lettuce. Slice the onion lengthwise and cut into julienne strips.

2. Prepare a large bowl, pour all the prepared vegetables, add appropriate amount of salad dressing, mix well. Arrange the chopped eggs on top of the tossed salad, just like the colorful stars that fill the sky on an enchanted night.

Tips:

1. Because the vegetables in the salad are mostly raw food, so be sure to wash the vegetables, some of them blanched with water to eat better.

2. You can add or subtract vegetables or put in ham, apples, etc. according to your own preferences. Often eat a variety of assorted vegetables made of salad, lazy people are not healthy is also difficult.

8. Chili kelp:

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Main ingredient: water kelp one catty five taels of fine salt five dollars pepper oil five dollars of greens three vinegars three dollars onion a money ginger three pieces

Practice:

Wash the kelp, cut into thin filaments, blanched in the water and fished out to control the dryness, sprinkled with salt, green cabbage, mixing well.

9. pat cucumber:

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Main ingredient: cucumber, cilantro, garlic, salt, sugar, white vinegar, chicken essence, sesame oil pat cucumber practice: 1, will be washed cucumber, pat crispy, cut into segments;

2, cilantro washed and chopped into minced, poured into garlic, white vinegar, salt, sugar, sesame oil

2.

References:

Reposted For reference, Vegetarian o(∩_∩)o...