Guest Speaker: Ms. Chen Ruizhen
Vegetarian soup is divided into 4 types
Mushroom soup is divided into 4 categories, namely, vegetarian vegetable soup, vegetarian seafood soup, vegetarian mushroom soup, and vegetarian soup, which are different in ingredients, but also in nutritional value, cost, and soup taste.
To make vegetarian soup, the ratio of the main ingredient to the water is not fixed, but should be set according to the season and the actual consumption level in the store. You can find some inspiration from the following 13 vegetarian soups to make a vegetarian soup suitable for your store.
Vegetarian vegetable soup
Vegetarian carrot soup 1
1. 1 kg of carrots peeled, washed and cut into pieces; 200 grams of celery washed and cut into small segments; 80 grams of shiitake mushrooms, washed and softened; 100 grams of soybean sprouts washed.2. Pour water into a pot of 6 kg, put all the raw materials to boil, cover, leaving a small slit, and continue to cook for 1 hour on a low flame, turn off the fire, and filter as you go! You can filter it as you use it.
Vegetarian carrot soup 2
1. carrots, white carrots, 500 grams of each washed, peeled, cut into chunks; celery 100 grams of segmented, 60 grams of shiitake mushrooms washed. 2. pot pour into the water 3 kilograms, add all the ingredients to boil, change to a low fire to cook for 2 hours, cool naturally, then filter can be.
Vegetarian Sugar Cane Soup 1
1. Take 300g of sugar cane, peel it and break it. 2. Pour 3kg of water into the pot, add 400g of soybean sprouts, 80g of coreless jujubes, and the broken sugar cane and cook it for 1 hour in a large fire, then strain it.
Vegetarian Sugar Cane Soup 2
1. 1kg of sugar cane, chopped. 2. Pour 5kg of water into the pot, add sugar cane, 400g of soybean sprouts, 100g of shiitake mushrooms, 20g of nucleated jujubes, boil over high heat, change to a low heat and cook for 2 hours, then strain.
Vegetarian bean sprout soup 1
1. 750 grams of bean sprouts remove the root, wash and drain; mushroom 80 grams of softening, cut off the harder part of the wash, drain water. 2. 20 grams of salad oil into the pot to heat, put ginger 15 grams of stir-fry, add bean sprouts stir-fry through, pour into the water 5 kilograms, and then put 350 grams of carrot, celery 100 grams of celery, 20 grams of jujubes, mushrooms 60 grams of boiling. grams of boiling, switch to simmer 1.5 hours, turn off the fire can be filtered.
Vegetarian bean sprout soup 2
Take the soup bucket, pour 4 kg of water, put 150 grams of cabbage leaves, 300 grams of soybean sprouts, 100 grams of carrot skin, white carrot skin, celery leaves, simmer for 1 hour, filter can be.
Vegetarian Bean Sprout Soup 3
Pour 3.5 kilograms of water into the soup pot and bring to a boil, add 600 grams of soybean sprouts, 200 grams of carrots, 140 grams of mushrooms, simmer over low heat for 1 hour, and strain.
Vegetarian Bean Sprout Soup 4
Pour 4kg of water into the soup pot, put 500g of soybean sprouts, 250g of cabbage, 300g of carrot, 400g of corn, 30g of kerneled jujubes, and then change to medium-low fire after boiling over a high fire, simmer for 50 minutes and then filter.
Vegetarian seafood soup
Vegetarian seafood soup
Pour into the pot of water 3.5 kg, put the fresh mushrooms 100 grams of block, 120 grams of kelp, soybean sprouts, carrots 200 grams of each, 80 grams of cabbage, 300 grams of corn boiled over high heat, small fire to cook for 2.5 hours, filtering can be.
Vegetarian Mushroom Soup
Vegetarian Mushroom Soup 1
Take 500 grams of mushroom tips, 200 grams of fava beans were washed, put into the pot. Pour in 3 kilograms of water, boil over high heat, change to low heat and cook for 1.5 hours, and then filter it after it cools naturally.
Vegetarian Mushroom Soup 2
1. 200 grams of dried tea tree mushrooms, 100 grams of crimini mushrooms, 150 grams of dried mushrooms were washed, remove the tip. 2. 5 kilograms of water was poured into the soup bucket, put all the raw materials, high-fire boiling, then simmer for 3 hours on a low fire, and then strain.
Vegetarian soup
Vegetarian soup 1
1. 30g of dried matsutake mushrooms, dried shiitake mushrooms, dried monkey head mushrooms, dried morel mushrooms, soak in water for 20 minutes. 2. Pour 3.5kg of water into a pot and bring to a boil, put in 15g of ginger slices, all the mushrooms and cook on a low heat for 2 hours, strain.
Vegetarian Soup 2
Pour 5kg of water into the pot, add 500g of shiitake mushrooms, 300g each of yellow and black beef liver, 200g each of matsutake mushrooms and cordyceps flowers, 400g each of black tiger palms, 260g of ginger slices, season with 50g of salt and 60g of mushroom powder, boil over high heat, cook for 2 hours on medium heat, and strain.
2 Points and 3 Keys to Vegetarian Soup
It's not that simple to make a clear, flavorful vegetarian soup, Mr. Chen summarized for cooking friends.
2 Key Points
Key Point 1 Vegetarian soups can be seasoned with salt while simmering, or seasoned as you go.
Essentials 2 It's best to use up the simmering veggie broth on the same day, and any leftovers can be chilled in the fridge for 1-2 days to use as you go.
3Key
Freshness of ingredients
Vegetable veggie broth requires a clear, non-cloudy soup, preferably clear to the bottom; mushroom veggie broth requires a light coffee-colored broth for the best color, and the same requirement for the broth to be non-cloudy. Due to the seasonal characteristics of mushrooms, fresh mushrooms are used to make the most delicious vegetarian soup, and you can smell the mushroom flavor from a distance. But out of season, you can choose frozen mushrooms flown in from Yunnan, which are similar to fresh ones after thawing. Because they use quick-freezing technology, instantly lock the fresh bacteria, so as to achieve the nutrition is not lost; seafood flavor of the vegetarian soup, you can add some seaweed ingredients, such as: kelp, wakame, nori, seaweed, etc..
Put the order of ingredients
In the simmering soup, the dried mushrooms, kelp, these strong flavor and fire-resistant ingredients first, soybean sprouts, cabbage, etc., the taste of these fresh ingredients after the release, so as to achieve a variety of ingredients in the flavor of the soup are reflected in the soup and balanced with each other, thus reflecting a "fresh" word.
Simmering time must be mastered
Mushroom soup simmered over low heat for 3 hours - 5 hours best; vegetables should not be simmered for too long, probably within 1 hour - 2 hours, a long time the destruction of vegetable fibers will lead to unclear soup; time is too short, the bottom of the soup is not enough.
Hot Vegetables 3
Reasons for selling Taro puree to join the clarified noodles, so that the taro puree taste better, stuffed into the cucumber, giving people a sense of surprise.
Ingredients 100g of cucumber, 60g of taro, 4g each of minced mushrooms and clarified noodles, 1g of minced ginger, 5g each of shredded fungus and shredded kale leaves, and 15g of lotus root slices.
Seasoning Ingredients Ingredient A (1g each of white pepper and sesame oil, 1.5g each of salt, mushroom powder and soy sauce), (Vegetarian Sugar Cane Soup 1) 350g, 10g of wet starch.
Making 1. Peel cucumber, cut into sections and hollow out the center; cut taro into thick slices of about 1 cm, place in steamer for 30 minutes and remove, then grind into taro puree. 2. Knead taro puree with minced ginger, minced shiitake mushrooms, and clarified noodles into a ball, place in the middle of cucumber, top with lotus root slices, and then place in steamer for 8 minutes, then remove. 3. Pour in veggie broth into the pot and bring to a boil, add shredded fungus, shredded collard greens, and season with Ingredient A 4. Put the steamed cucumber and taro puree into the cup, and arrange the lotus root slices on the surface.
Key: Don't steam the cucumber for too long to avoid losing the color and texture of the cucumber.