What s in the vegetarian menu? How?

For example, scrambled eggs with tomatoes, three fresh, carrots, snow peas fried fungus, etc., I think scrambled eggs with tomatoes are very popular with many people, and its method is very simple, you only need to scramble the eggs in advance, then add tomatoes to stir-fry the juice and then add eggs to stir-fry, then add salt and chicken essence to taste, and finally add water starch to thicken.

I think the most common dish of vegetarian dishes is stewed potatoes with beans and carrots, prepare fresh carrots, beans, potatoes cut into cubes, heat oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add beans, then pour in an appropriate amount of water, put in beans, potatoes, carrots and stew for half an hour.

Beans stew potatoes, first put the potatoes in the pot to blanch, boil the oil, put the potatoes in, add a little salt, light soy sauce, water, wait for the water to boil, put the beans in, and simmer for a while.

Sauce tofu, first fry the tofu over low heat until golden brown on both sides, then pour in water, soy sauce, sugar and vinegar over high heat to reduce the juice, and when the soup is gone, you can take it out and eat, it is quite delicious.

Vegetarian dishes include: rape, leeks, green peppers, garlic sprouts, bean sprouts, tomatoes, loofahs, cucumbers, spinach, etc. Vegetarian dishes are dishes made from plant and fungus foods.

China's vegetarian cuisine has a long history, it was produced in the Spring and Autumn Period and the Warring States Period, and was mainly used for sacrifices and major ceremonies.

During the Wei and Jin dynasties and the Northern and Southern Dynasties, with the introduction of Buddhism, the theory of "vegetarianism" was gradually formed, which played a great role in promoting the development of vegetarian cuisine. Since then, vegetarian cuisine has become a unique and unique system, and it has become an important part of the rich and colorful Chinese cuisine and food culture.

1. Mapo Tofu:

Mapo tofu belongs to Sichuan cuisine, the main ingredient is tofu, the auxiliary materials are: garlic sprouts, beef foam, seasoning is bean paste, chili noodles and pepper noodles, soy sauce, etc., hemp comes from Sichuan pepper, spicy from pepper noodles, this dish becomes numb, spicy, fresh, fragrant, hot, cui, tender, crispy, Sichuan cuisine spicy flavor characteristics. 2. Thousand pages of tofu:

Qianye tofu is a new vegetarian product, which is made of soybean protein isolate and water as the main raw materials, edible vegetable oil, starch and other auxiliary materials, with or without stabilizers, coagulants and thickeners, and is made of all or part of the process of chopping and emulsifying, seasoning, cooking, cooling, cutting or quick-freezing.

3. Home-cooked tofu:

Home-style tofu is a delicious food made with tofu as the main ingredient and bean paste, sugar and soy sauce as seasonings.

4. Shredded cabbage:

Shredded cabbage is a famous dish of the Han nationality with full color and flavor, which belongs to Hunan cuisine. It is made with small cabbage, garlic slices, green onions, tea oil, salt, monosodium glutamate, chicken essence, light soy sauce, broth, vinegar, etc. This dish is red and white, spicy and fragrant, crisp and sweet.

5. Vinegared shredded potatoes:

Vinegared shredded potatoes belong to Shandong cuisine, which is a home-cooked dish in Shandong Province. The main ingredients are potatoes, peppers and vinegar, etc., and the main cooking process is stir-frying, which is a common home-cooked dish on the dinner table of the Chinese people.

Hot and sour lotus root, dried pepper bitter gourd, mushroom choy sum, fresh mushroom edamame, straw mushroom cauliflower, boiling water cabbage, crispy spinach, home-style tofu, mushroom lettuce, garlic snow peas, snow cabbage and bean paste, five-spice raw kernels, Northeast pull, garlic eggplant, rice eggplant, vegetarian stir-fried five dices, four treasures of plants, Cigu fried garlic, fried taro, vegetarian ham, pumpkin with tempeh, broad beans soaked in oil, colorful seasonal vegetables, Kung Pao tofu, fried celery, dried orchids, dried reeds, stir-fried fragrant coriander, stir-fried leeks, fried bean sprouts, spicy stinky dry, fried stinky dried vegetables, farmhouse taro, boiled fresh bamboo shoots, gold silk and silver buds.

Vegetarian dishes are dishes made from plant and fungus foods. China's vegetarian cuisine has a long history, produced during the Spring and Autumn Period and the Warring States Period, and is mainly used for sacrifices and major ceremonies. During the Wei and Jin dynasties and the Northern and Southern Dynasties, with the introduction of Buddhism, the theory of "vegetarianism" was gradually formed, which played a great role in promoting the development of vegetarian cuisine.

Since then, vegetarian cuisine has become a unique and unique part of Chinese cuisine and food culture.