Ask me how to make vegetarian assortment, how to make vegetarian assorted delicious?

Assorted ingredients for Kyoto vegetarian food:

fungus, shiitake mushrooms, yuba, kidney beans, lettuce, carrots, water chestnuts, chestnuts, mustard, winter bamboo shoots, wolfberry, ginger.

Seasoning: salt, light soy sauce, sugar, chicken essence, sesame oil.

Method: 1. Fungus, mushrooms, and yuba are soaked separately and then changed into small pieces.

2. Cut the chestnuts into crosses, then boil for ten minutes, quickly soak them in cold water, peel off the skin and cut into small pieces.

3. Peel the water chestnut, lettuce, carrots, and winter bamboo shoots and cut them into small pieces, and fourth, the kidney beans are pressed in a pressure cooker for 15 minutes until cooked.

5. Cut the mustard into small pieces and wash it with water repeatedly to remove the salty taste.

6. Heat the oil in the pot, add the ginger slices and fry the fragrance, and then add carrots, yuba, fungus, shiitake mushrooms, winter bamboo shoots, chestnuts, kidney beans, and mustard.

7. Add salt, light soy sauce, sugar, and chicken essence to taste, add a little water, and let it simmer for 10 minutes.

8. Add lettuce, water chestnut, wolfberry, and stir-fry well.

Vegetarian assortment: There are a lot of delicious vegetarian assorted ingredients, what do you need to prepare and how to do it?

Raw material formula: 40 grams of shiitake mushrooms, 25 grams of winter bamboo shoots (or magnolia slices), 25 grams of daylily in water, 30 grams of oil gluten, 100 grams of vegetarian chicken (a kind of soy product), 25 grams of potatoes, 25 grams of carrots, 25 grams of cabbage, 25 grams of green leafy vegetables, 10 grams of water starch, 50 grams of peanut oil, 15 grams of soy sauce, 5 grams of sugar, 25 grams of sesame oil, cooking wine, monosodium glutamate, pepper, green onions, and a little shredded ginger.

Method 1Wash the shiitake mushrooms and daylily, pick out impurities, cut large and small, long and short, and cut the oil gluten into two slices; Cut the potatoes into flower blades and fry them in a pan of hot oil until golden brown; Winter bamboo shoots and vegetarian chicken cut into centimeter-length slices; Carrots cut into flower blades; Cut the cabbage into small cubes, blanch them in a pot of boiling water, and then mix all the above ingredients with the green leafy vegetables to form a semi-finished vegetable mix.

2.Heat the pot on the fire, slide the pot with a little oil, put in peanut oil, burn until six or seven are hot, put in green onions, ginger shreds, fry out the fragrance, and then put in the vegetarian mixed semi-finished products and stir-fry, then add the sauce turbidity, sugar, vegetarian soup (100 grams), cooking wine, etc. to continue stir-frying. After flavoring, add monosodium glutamate and pepper, thicken with water starch, drizzle with sesame oil, put it in a container, cool it completely and then serve it on a plate.

Product Features Fresh and fragrant, moderately salty.

Vegetarian assortment.

Ingredients: lotus root, carrot, celery, cauliflower, black fungus, salt, sesame oil, sugar.

Method:1Wash and slice the lotus root.

2.Wash and slice the carrots, wash the celery and cut it diagonally, tear the cauliflower into small florets and wash them, and soak the fungus in cold water in advance and tear it into small flowers.

3.Fungus, lotus root, carrots, cauliflower and celery, the ingredients should be cooked in batches, and the water should be removed to control the water.

4.Put the vegetables into a pot, add salt and sesame oil, then add a little sugar, monosodium glutamate to taste, mix the vegetables and put them on the plate, you can add pepper oil and mix well.

Materials:

Dried shrimp, cucumber, zucchini, bacon, dried fragrant, konjac vermicelli, black fungus.

Method

1. Shred the bacon.

2. Cut the cucumber zucchini into a diamond shape and marinate it with salt.

3. Cut the dried incense into shreds, and tear the black wood into pieces.

4. Heat the oil in a pan, add the ginger shreds, then the bacon, and then the cucumber and zucchini.

5. Stir-fry for a while, then add stock or water and bring to a boil.

6. Add other auxiliary ingredients, cook for 10 minutes, and then season.

Raw materials: black fungus, roasted bran, yuba, shiitake mushrooms, oyster mushrooms, white mushrooms, carrots, peanuts, corn shoots, wet gluten, etc.

Condiments: light soy sauce, rock sugar, rice wine, sesame oil.

Steps: 1. Soak black fungus, roasted bran, bean curd, shiitake mushrooms, peanuts in water for several hours, remove and drain the water, dry some better, and set aside. (Cut the roasted bran into cubes, and cut the yuba into sections.) Shiitake mushrooms can be cut into cubes or not, depending on the size).

2. Cut the carrot into diamond-shaped pieces, blanch it with oyster mushrooms and white mushrooms in hot water at the same time, remove and drain for later use.

3. Put oil in the pot, heat it, add black fungus, roasted bran, yuba (if you don't want to eat too soft, you can put it later), shiitake mushrooms, wet gluten, stir-fry, add light soy sauce, rice wine (pour it along the edge), rock sugar, add water just after it, turn high heat to low heat, 30---40 minutes.

4. When there is 1 3s of water left in the pot, add peanuts, carrots, oyster mushrooms, white mushrooms, corn shoots, etc., continue to stir-fry, drain the soup, and turn off the heat. After cooling, add sesame oil and black sesame seeds.