It's ok to have it or not, and it's ok not to fight, not to grab, not to win or lose. The attitude of Buddhist life without desire and desire is all over the network. Today, xiaobian brings you "Buddhist cuisine", which includes delicious vegetarian dishes and light food. Let's see which one you prefer ~

-today's recommended menu-

sweet and sour lotus seed diced

Sydney chestnut syrup

carrot mixed with lily

tomato fried okra

stewed bamboo shoots with mushrooms

braised radish <

Step by step:

1. Choose lotus seeds with nine holes.

2. Lotus vegetables are cut into strips first, and then diced.

3. Wash off the starch with water and soak it in clean water for a while.

4. Add a proper amount of water to the wok, boil it, put it in diced lotus seeds and blanch it for three or four minutes, and then take it out.

5. Drain the water for later use. Chop ginger and red pepper into small pieces.

6. Add appropriate amount of water to the starch and mix it evenly. Mix 1 tablespoons of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of fine sugar and a little salt evenly for later use.

7. Put vegetable oil, ginger and red pepper in a wok and stir-fry until fragrant.

8. It is also a good choice to pour in lotus seeds and stir well, and add some fried peanuts.

9. Pour in the sweet and sour sauce and stir well.

11, pour in water starch, stir-fry evenly and turn off the heat.

2

Sydney chestnut syrup

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Materials: 21g of figs, 1 Sydney, 111g of chestnuts and appropriate amount of yellow sugar.

Step:

1. Boil chestnuts for a few minutes.

2. Remove the chestnuts and wash the figs.

3. Peel, core and cut Sydney into pieces.

4. add about 1511ml of water to the pot, and add figs and chestnuts.

5. Pour in Sydney, bring to a boil, and turn to low heat for 31 minutes.

6. Finally, add the sugar flakes and stir to melt, then you can drink.

3

Carrots mixed with lilies

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Ingredients: 1 carrots, 1 lilies, appropriate amount of beans, a little corn oil, a little sesame oil and half a teaspoon of soy sauce.

Step:

1. Wash and cut the ingredients for later use.

2. Divide the lilies for later use.

3. Add the underwater corn oil to the pot and boil. Cook the shredded beans in the pot until they are cut off.

4. Put the shredded carrots in the pan and scald them slightly.

5. Put the lily in the pot and cook for half a minute, then control the water of the cooked ingredients.

6. Add appropriate amount of sesame oil and soy sauce and mix until it tastes good.

7. In this way, a delicious Aauto Quicker side dish is finished.

4

Stir-fried okra with tomatoes

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Ingredients: one tomato, 311g okra, 1 tsp salt, and proper amount of sugar/oil.

Steps:

1. Wash the tomatoes and cut them into pieces.

2. Wash the okra and remove the hob blocks at both ends.

3. Pour a proper amount of oil into the pot.

4. Add tomatoes and stir fry.

5. Stir-fry the tomatoes until they are thick and sandy.

6. Add the okra and stir fry together.

7. Add 1 tsp salt and stir well.

8. Finally, add appropriate amount of sugar to taste and serve.

9. Stir-fried okra with sweet and sour tomatoes.

5

Stewed bamboo shoots with mushrooms

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Ingredients: 7 mushrooms, 511g bamboo shoots, 2 tsps of salt, and appropriate amount of soy sauce/corn oil.

Step:

1. Wash the mushrooms, and then cut them into thick slices.

2. add oil to the pan, and stir-fry the sliced mushrooms in the pan to taste.

3. Put the bamboo shoots in the pot and stir-fry them until they taste.

4. add a proper amount of clean water, with a little more water.

5. Stew until the ingredients taste cooked, and then add a proper amount of fine salt to taste.

6. finally, add soy sauce.

7. Stewed bamboo shoots with delicious mushrooms are finished.

6

Braised radish

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Materials: 1 radish, appropriate amount of salt, 11g of soy sauce, 5g of sugar, 1 star anise and appropriate amount of ginger.

Steps:

1. Wash radishes (1) and cut them into hob blocks, and mince ginger.

2. blanch the radish in boiling water.

3. Heat the oil in a pan, stir-fry half of Jiang Mo, then stir-fry the blanched radish for half a minute, and pour in soy sauce for coloring.

4, add the right amount of water.

5. Add salt, sugar and star anise and bring to a boil.

6. Cover with small fire for 15 minutes and sprinkle the other half of Jiang Mo.

7, radish mature plate.

7

Bean curd skin element spring rolls

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Material: oil bean skin, mushrooms, celery, dried bean curd, salt, balsamic vinegar, soy sauce and Chili oil

Steps:

1. Soak the mushrooms in advance for later use, and dice the mushrooms, celery and dried bean curd respectively

.

6. It looks neat after wrapping

7. Brush the pan with a little oil. Drain the wrapped spring rolls and fry them on high fire

8. Fry them on high fire until the surface bubbles, then turn to low fire and slowly fry them

9. When the surface is golden, the stuffing should be cooked thoroughly

311g. Mix balsamic vinegar+soy sauce+Chili oil to make a dip ~ Eat them with vegetarian spring rolls ~

8

Vegetarian roasted lion's head

▽ < 31g of flour, 11g of starch, 1g of baking soda, 4 vegetables and 5g

Step by step:

1. Wash all the main ingredients: tofu, mushrooms, Pleurotus eryngii, yam and vegetables.

2. Put tofu in a steamer and steam for 11 minutes.

3. Iron stick yam is scalded in hot water for 5 minutes.

4. Pleurotus eryngii is finely chopped, mushrooms are also finely chopped, and yam is also finely chopped.

5. Drain the tofu and mash it, add the powder of yam and mushroom, add a little Jiang Mo, then add salt and flavor, add flour and mix well.

6, rub out the ball by hand for use.

7. Heat the oil in the pot to 61%, and add the round balls to fry until golden.

8. blanch the vegetables in boiling water for 1 minutes.

9. Add water to another pot, season with soy sauce, sugar, salt, add fried tofu balls and simmer for 1.5 minutes.

11, put it in a bowl, thicken the soup in the pot with water starch, and pour it on it.

11. Finally, garnish the dish with chopped carrots.