What are the three major schools of Chinese vegetarian cuisine?

According to the record of "Qing barnyard banknotes", in the Qing Dynasty, "the temple nunnery view of the vegetarian food is called the time, the Beijing master is Fayuan Temple, Zhenjiang is Dinghui Temple, Shanghai is Baiyun Temple, and Hangzhou is Yanxia Cave". According to records, Shaolin Temple once used Shaolin vegetarian food to entertain more than 20 emperors such as Tang Taizong, Yuan Shizu, and Qing Gaozong in the temple. In September 629 AD, Tang Taizong personally led Wei Zheng, Qin Qiong and others to visit Shaolin Temple because of the grace of the thirteen stick monks who rescued the driver.

The monk Tanzong entertained Tang Taizong with 60 kinds of vegetarian dishes "Panlong Banquet". In April 1292, Yuan Shizu went to Shaolin Temple to visit his friend Fu Yuda, a monk who set up a special "Flying Dragon Banquet" for him, with as many as 90 dishes. Court Vegetarian The court vegetarian diet was first developed in the imperial court, mainly for the emperor's enjoyment, and later spread among the people.

The Qing Imperial Dining Room once had a meat bureau, a vegetarian bureau, a dinner bureau and a dim sum bureau. Among them, the vegetarian bureau is responsible for cooking vegetarian dishes. It is characterized by extremely fine preparation and a wide variety of side dishes.

The palace vegetarian diet ** was developed in the court, and finally spread among the people. Because the imperial chef was first selected from the people, he also returned to the people after his retirement. For example, the imperial chefs of the Qing Dynasty were old and wanted to retire from the palace, and after retirement, they also opened restaurants or passed on their art to others, so that the imperial food was also spread among the people.

After the Xinhai Revolution and the fall of the Qing Dynasty, a group of famous chefs from the Imperial Dining Room Vegetarian Bureau were left in the people and started their own vegetarian cuisine business. For example, Liu Haiquan founded "Vegan Zhai", which was once famous in Beijing. Folk vegetarian cuisine Folk vegetarian cuisine refers to folk vegetarian restaurants and home-cooked vegetarian dishes, and also has its own genre, such as Sichuan vegetarian cuisine.

In the early years of Guangxu in the Qing Dynasty, there was "Suzhen Pavilion" in Qianmen Street in Beijing, and after that, there was "Xiangji Garden" in Xisi, and "Daode Forest" in Xidan, and "Merit Forest", "Caigen Xiang", "Quan Su Zhai", "Hongbin Building" and so on. <>

The so-called monastic vegetarian food refers to the vegetarian delicacies in Buddhist temples and Taoist palaces, and is the "vegan school" of Chinese vegetarian cuisine. According to the record of "Qing barnyard banknotes", in the Qing Dynasty, "the temple nunnery view of the vegetarian food is called the time, the Beijing master is Fayuan Temple, Zhenjiang is Dinghui Temple, Shanghai is Baiyun Temple, and Hangzhou is Yanxia Cave".

In autumn, these 7 vegetarian dishes are not to be missed, the method is simple and nutritious, and it is better than big fish and meat.

Method: 1. Wash the cabbage and cut it into strips, and cut the pepper into granules or strips. 2. Heat the oil in a pan, boil until it is 60% hot, add the chili pepper and fry for a few seconds.

3. Pour in cabbage, vinegar, sugar, salt, chicken essence and pepper, and stir-fry on high heat for about 2 minutes. 4. When it is almost out of the pot, sprinkle in the chopped green onion and stir well to turn off the heat.

Method: 1. Cut the gluten into small pieces, remove the seeds of the green pepper and cut into shreds, and chop the garlic for later use. 2. Heat oil in a hot pan, pour in gluten, minced garlic, light soy sauce, salt, chicken essence, and stir-fry over high heat for 2 minutes.

3. Stir-fry until the color is even, add the shredded green pepper and fry for about 1 minute, fry until the green pepper is broken, sprinkle in the chopped green onion and stir-fry evenly, turn off the heat and put on the plate.

Method: 1. Peel and wash the lotus root and then cut it into thin slices. 2. Boil water in a pot, put in the lotus root blanching water for 2 minutes, remove it and use cold boiled water to pass it through.

3. Put the chili noodles and peppers in a bowl, pour in the hot oil, then add vinegar, salt, chicken essence, 2 tablespoons of cold boiled water, mix well and stir a few times. 4. Pour the seasoning juice and minced garlic into the lotus root, mix evenly and put on a plate.

Method: 1. Cut the jade tofu into slices and the enoki mushrooms into small pieces. 2. Blanch enoki mushrooms for 2 minutes and remove them.

3. Heat oil in a pan, pour in tomato juice and boil for 1 minute, then add half a bowl of water and bring to a boil. 4. Add enoki mushrooms, jade tofu, salt and chicken essence to boil. 5. Sprinkle in chopped green onions and put on a plate.

Method: 1. Wear gloves to peel and wash the iron stick yam, and then cut it into square slices. 2. Remove the seeds of the green pepper and cut into strips.

3. Heat the oil in a hot pan, boil until it is 60% hot, pour in the yams, carrots, salt, chicken essence, and stir-fry over high heat for 2 minutes. 4. Pour in green pepper, pepper and a little vinegar, and stir-fry for 1 minute.

Method: 1. Cut the garlic sprouts into small pieces and the kelp into small cubes. 2. Heat oil in a hot pan, pour in minced garlic, garlic sprouts, salt, chicken essence and light soy sauce and stir-fry for 2 minutes. 3. Pour in kelp, pepper and vinegar, stir-fry for 2 minutes, and then serve.

7. Cold cherry radish.

Ingredients: 400g cherry radish, 2 tablespoons sugar, 2 tablespoons rice vinegar.

Method: 1. Wash the cherry radish and crush it for later use. 2. Marinate in sugar for 4 minutes. 3. Pour out the pickled radish pieces, pour in rice vinegar, mix evenly, put on a plate and sprinkle with sugar.

Chinese cuisine is known as the four major flavors and the Bachang Yintan cuisine.

The four major flavors are: Shandong, Sichuan, Guangdong, and Huaiyang. The eight major cuisines generally refer to: Shandong cuisine, Sichuan cuisine, and Hunan.

cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine.

Braised in oil, fresh coconut white cut boat knife pieces, hot oil pan, stir-fried under the white sauce, light soy sauce, out of the pot, the whole dish takes about two minutes, the white water is not fully cooked is with Zen selling point raw, eat to the mouth to search pure in a breath of white freshness and a trace of sweetness, this is the fresh smell of fresh white white.

The three fresh, green peppers, eggplant, and potatoes are crispy, soft, and glutinous, and the three kinds of food are matched with cover materials, which is enough to provide a different taste for each bite, and the potatoes and eggplants must be fried in oil to ensure that the core of the rubber is just right, and the skin is a little crispy, wrapped in salty and sweet juice and mixed with rice, the king of vegetarian dishes.

Scrambled eggs with tomatoes, the king of vegetarian dishes that will always be the most perfect in my mind, meet noodles and noodles, mix rice with rice, and dip into steamed buns when the core of the steamed bun is closed.

Marantou, one of the favorite vegetables from childhood to adulthood. In March, the horse shouted that Bi Noisy Lan was better than medicine. Grandma and mother will blanch the selected Huifeng Ma Lantou with boiling water, then chop it, add salt, add sesame oil to make it fragrant, mix well, and then serve it on the table.

The wine is slippery vanilla head, not one. It's my personal favorite. The refreshing taste of the grass, coupled with the rich aroma of wine, makes the incomparable flavor of the spine and auspicious taste of the wild wax.

It must be okra mixed with tofu, green and white, forgetting the vulgar, the mucus of okra is accompanied by the smoothness of the potato curd next to the beans, and the aftertaste is endless!

Hot and sour scattered imitation envy shredded potatoes, cut two small red peppers and fry them together, it is delicious enough, sour and spicy and delicious, so delicious that you can't stop.

Shoot cucumbers, go up to five-star hotels, send roadside skewers, with ** burning, right noodles, you can drink beer Qingqing wine Shenhuai, you can also take liquor, the chef will do it, and my mother can also do it, ** close to the people, you can continue to add light and wide Zhengyousong if you shoot less, and you can apply your face if you shoot more.

Stir-fry vegetables, stir-fry with oil, touch your pants and put salt, there is no technical content at all! But the pure pants and cabbage sum are really delicious, tender, I am really poor in words, don't let me describe the satisfaction and smile when eating.