Where to buy the temple vegetarian recipes

First, it was created for the temple, and most of the people who held the tripod were monk cooks; the second is to avoid the use of animal raw materials and plant raw materials such as leeks, onions, garlic; The third is to use meat as a vegetarian, that is, to absorb the cooking technology of meat dishes, imitate the shape of meat dishes, and borrow the names of meat dishes. Its famous dishes include Luohan Zhai, Dinghu Shangsu, vegetarian shark fin, stuffed grilled bamboo shoots and Babao chicken, sweet and sour fish, fried hairy crab, fried shrimp, etc., and pictographic dishes such as peacock, phoenix, flower blue, butterfly and other cold dishes.

The optionality and limitations of the main ingredients of Zhai cuisine determine the pivotal role of seasonings. Vegetarian feasts are generally cooked with refined peanut oil, salad oil, vegetable butter and vegetable butter. There are about 10 different flavors of vinegar alone

Balsamic vinegar, white vinegar, aged vinegar, pure grain rice vinegar, red Zhejiang vinegar, apple cider vinegar, sweet vinegar, balsam vinegar, etc. The sauce is also very particular, and there are various hot sauces, jams, sweet noodle sauces, bean paste, bean curd sauce, etc. Some condiments for Western cuisine, such as tomato sauce, tomato sauce, spicy soy sauce, curry sauce (powder), etc., have even been introduced into the cuisine to make all kinds of hot and cold dishes, and various jams have long become a common necessity.

In particular, it is worth mentioning the soup used in the vegetarian feast, the vegetarian (bottom) soup is no less exquisite than the broth, usually with soybean sprouts, shiitake mushrooms, plus all kinds of natural plant spices, simmering and hanging, the taste is strong and delicious, the aroma is tangy, people can not help but be amazed.

Due to the health effects and unique taste of vegetarian dishes, they have entered the food market and are very popular with consumers. In many places, there are farmhouse restaurants and restaurants covering an area of nearly 1,000 square meters, which can provide a variety of exquisite Hakka dishes and vegetarian dishes, such as Bazhen Qiankun Bag Ci, Hang Ruyi Roll, Pineapple Gollum Meat, Ruyi Lily Shrimp and other classic staple dishes.

Generally, the raw materials of vegetarian vegetables are mainly green leafy vegetables, mushrooms, carrots, tomatoes, soy products, fungus, etc. Stir-fry vegetables in vegetable oil, not raw onions and garlic as a seasoning. In this way, you can stir-fry a nutritious mixed vegetarian dish with good color and flavor.

**Go out** to buy it, of course go to the temple to buy it.

Temple Vegetarian Recipe 1: Stir-fried vermicelli with baby cabbage

Introduction】 A simple home-cooked and fast-handed vegetarian dish, which is delicious to eat.

Ingredients: 2 baby cabbage, appropriate amount of vermicelli, 2 green peppers, appropriate amount of ginger, appropriate amount of Sichuan pepper, a little salt, appropriate amount of light soy sauce, dried chili pepper.

Method】 Wash the vermicelli, soak them in boiling water, remove them and set aside.

Wash the baby cabbage and cut it into shreds, shred the green pepper, cut the ginger into foam, and cut the dried chili pepper into sections for later use.

Add shredded baby cabbage, stir-fry until it is about to change color, quickly add vermicelli and stir-fry quickly, until the baby cabbage is completely discolored, then add a little salt and light soy sauce to extract freshness, and remove from the pot.

Tips: If the pot is too dry during the stir-frying process, add an appropriate amount of water. Changing baby cabbage to sauerkraut becomes sauerkraut fried vermicelli, the steps are the same, and the rice is the same.

Temple Vegetarian Recipe 2: Stir-fried and smoked celery and shiitake mushrooms

Ingredients: celery, shiitake mushrooms, smoked dried, bell peppers, salt.

Method: 1. Wash the celery, cut off the stems, and tear the leaves. Slice the mushrooms after soaking, smoke them dry and slice them, and cut the bell peppers into shreds;

2. Pour oil into the hot pot, stir-fry a little green onion, stir-fry the mushroom slices and smoked dried slices, and pour a little water to soak the mushrooms if the pot is dry;

3. Pour in the celery stems and leaves, stir-fry until the celery is cooked, then turn off the heat;

4. Pour in shredded bell peppers, add salt, and stir-fry evenly.

Temple Vegetarian Recipe 3: Pine nut corn

Method: 1. Cut the corn kernels with a knife, dice the carrots, peas and pine nuts for later use;

2. After the water in the pot boils, add a little oil and salt, put in the peas and cook for seven or eight minutes, remove and set aside, put in the corn kernels and cook for two or three minutes, remove and set aside, and chop the green onion for later use;

3. After the oil in the pot is hot, add the chopped green onion and stir-fry until fragrant, stir-fry the diced carrots evenly, add the peas and corn kernels and stir-fry for two minutes;

4. Add salt and mushroom essence to taste, add pine nuts and stir-fry evenly.

Temple Vegetarian Recipe 4: Roasted eggplant with potatoes

Ingredients: 1 long eggplant, 1 potato, 1 tomato.

Ingredients: salt, oil, pepper, ginger powder, thirteen spices, light soy sauce.

Method: 1. Cut the eggplant directly into pieces and put it in a bowl;

2. Cut the long eggplant, potatoes and tomatoes into cubes for later use. Recently, I like to add some tomatoes to everything I eat, the weather is hot, and the sour ones are more appetizing;

3. Fry the potatoes in oil on both sides;

4. After the potatoes are browned on both sides, put them out for later use, and oil the eggplants again;

5. After frying the eggplant, pour the tomatoes into the pan together with the fried potatoes. Then add salt, oil, pepper, ginger powder, thirteen spices, light soy sauce to taste, add a little water and cook for 3 minutes;

6. Remove from the pot and serve on a plate.

Temple Vegetarian Recipe 5: Stewed vermicelli with cabbage and tofu

Ingredients: a bunch of vermicelli, a small piece of tofu, 3 shiitake mushrooms, 4 cabbage leaves, and a small amount of shredded ginger.

Method】 Soak the vermicelli in cold water.

Heat a little oil in a pan and stir-fry the ginger shreds.

Add the thick slices of chopped tofu and shiitake mushrooms and stir-fry slightly.

Add water, add the soaked vermicelli, bring to a boil and reduce the heat.

Put the washed and cut cabbage leaves and continue to cook.

Add salt, a little soy sauce, a little sugar and peppercorn powder to taste.

Summary. Hello, glad to answer for you. Find the following temple vegetarian dishes for you.

Hello, glad to answer for you. Find the following temple vegetarian dishes for you.

Vegetarian stir-fried wheat cabbage: Ingredients: oil wheat cabbage, garlic, ginger, chili pepper, salt.

Method:1Once the oil is hot, add the garlic, ginger and chili peppers and stir-fry them in a pan.

2.Put the lettuce in the pot, fry it and eat it. (Don't forget to put salt, hehe!) Sautéed shredded carrots.

Ingredients: Carrots, green onions.

Seasoning: Oil. Salt. Sugar. Soy sauce. Monosodium glutamate.

Garnish: Peel and slice the carrots and shred them with a quick knife, and shred the green onions

Cooking: Add the oil to 9 heat, put the green onion into the oil pot, the fragrance will burst after about 5 seconds, then pour the shredded carrots into the pot and stir-fry for about 5 minutes, then add salt and sugar A little soy sauce (soy sauce can increase the color and taste) Add a little water (about 3 tablespoons of water, the purpose is to get juice) Stir-fry for 3 5 minutes, sprinkle a little MSG and turn off the heat and get out of the pot.

Features: Taste it to know, I personally think that carrots not only taste good but also have high nutritional value, and they will not get fat after eating it, which is the ideal delicacy of the ** family!

Oil-stimulated eggplant Ingredients: eggplant. Tomato. Scallions. Garlic.

Seasoning: Oil. Salt. Sugar. Soy sauce. Monosodium glutamate.

Garnish: First, cut the eggplant into strips 6 cm long, 1 cm wide and 1 cm high, cut the tomato into small pieces, peel and cut the garlic into slices, and shred the green onion.

Cooking: Add the oil to 9 into the heat, put the green onion and part of the garlic into the oil pot, about 5 seconds later, the fragrance will burst, then pour the cut tomatoes into the pot and stir-fry for about 3 seconds, then pour the strong eggplant into the pot and stir-fry together for 5 minutes, then put salt, sugar, a little soy sauce (soy sauce can increase the color and taste), add a little water and stir-fry for 3 5 minutes, when the eggplant becomes soft, add a little oil and stir-fry for 1 minute, pour the remaining part of the garlic into the pot and stir-fry for 1 minute, sprinkle a little monosodium glutamate to turn off the heat and get out of the pot.

Features: Moderate sweetness and saltiness, especially the garlic added at the end makes the whole dish taste more fragrant, well! Delicious (huh).

Precautions: The degree of raw and cooked dishes needs to be known by everyone while making them, but don't do it completely according to my time, the cooking time I give is generally the recommended average time, and it is up to you to master it. The amount of seasoning is to be put according to everyone's taste, you can taste the taste of Xuqi while putting the seasoning until you are satisfied with your hungry brother.

First course: Three colors and three colors, as the name suggests, are three colors, and of course, three materials. 1 The ingredients are beans, carrots, potatoes, green onions and ginger, spicy skins, and peppercorns (beans are picked and the potatoes are cut into strips) 2 The beans and Qingshen potato strips are oiled, and the carrot strips are watered.

3 Rent a section to take out the peppercorns, spicy skins, green onions and ginger in the pot, put in the processed three ingredients, add an appropriate amount of salt to get out of the pot. Second course: Jade slice 1 Ingredients:

Ah tail mushrooms, cucumbers, ginger, peppercorns 2 Slice the mushrooms in water, peel and slice the cucumbers 3 Choke the spices out of the pot, put them like mushroom slices and cucumber slices, add an appropriate amount of salt The characteristics of this dish are beautiful, and the mushroom slices are refreshing. Add cucumber slices for a fresh flavor.

Fish-flavored eggplant cake auspicious as sweet and sour crispy steak Assorted tofu skin orange juice cashew nuts Dry roasted sea emperor roll Jinqi old-school tofu skin roll Eight treasures Turquoise pine nut roll Eight treasures vegetarian chicken Rulai pork ribs Bergamot crisp Too much The practice is too lazy to write What's the problem Take the royal Let's talk about it.