10 popular vegetarian dishes with high margin and good appearance

2022-07-13 0 By

Auspicious featuring cup main ingredient: gourd, celery, carrots, chaozhou gusu sweet rot, red beans, cooked cashew spices: salt, mushroom powder, fungus mushroom juice, three flower evaporated milk, peanut butter, sesame oil production process: 1, featuring first cut in half in the middle, and the stainless steel spoon, dig to the middle of the seeds, then trimmed into yellow melon cup with the knife and set aside.2, celery peel off the meridians of the skin, wash and cut into small diamond, carrots peel and cut into small diamond, Gusu fragrant sawn into four square cubes, red waist beans rinse clean, set aside.3. Place the prepared gourd cup in a steamer and steam for about 10 minutes on high fire.4, clean the pot into water, add chopped celery, carrots, carrot-rot, red kidney beans, flying water out of the pot and control the dry water.5. Clean the wok, put a little oil in the wok and stir fry the diced carrots, diced celery, diced spices and red kidney beans for a while, add a little water, a little salt, mushroom powder, mushroom juice, dried milk, peanut butter, adjust the flavor, cook slightly for a while, stir in a little sauce mix with a few drops of sesame oil and stir well out of the wok.6. Take out the steamed gourd cup, pour the fried raw materials into the gourd cup, sprinkle a little cooked cashew nuts, and serve with a little fan around the edge.Main ingredients: white kidney beans, cinnamon, star anise, sichuan peppercorns, ginger seasonings: salt, mushroom powder Preparation Process: 1. Soak kidney beans 12 hours in advance, wash them and set aside.2, take a casserole pot, put water in the pot, put the kidney beans flying over the water, add a little cinnamon, star anise, sichuan peppercorns, ginger slices and bring to a boil, add salt, mushroom powder, add a little oil, cook slowly for about 50 minutes until the kidney beans are tender, drain the water and cool, when serving, put the cooked kidney beans into a container.Main ingredients: eggplant, nine-layer eggplant, green pepper, red pepper, ginger Seasonings: broad bean sauce, vegetarian oyster sauce, soy sauce, mushroom powder, sesame oil Preparation Process: 1. Wash eggplant and cut it into thick strips, fry it in oil over slow heat until golden brown, remove and control the oil, and set aside.2, nine layers of tower wash pick leaves, green pepper, red pepper wash remove the seeds in the middle cut into strips, ginger peel, wash and cut into fine powder, set aside.3. Put a little oil into a clean pot, add a little ginger, bean paste, nine-layer tower and sliced green and red pepper strips and stir fry them until fragrant.Add a little water, then add the fried eggplant.Season with a little vegetarian oyster sauce, soy sauce and mushroom powder, cook gently until eggplant infuse, stir in a little sauce mix and drizzle with sesame oil, stir well.4, the cooked eggplant sheng, into a hot clay pot can be in advance.Ingredients: 0.5g purple cabbage, 0.5g cucumbers, 0.5g carrots Seasonings: 50g Kraft salad dressing, 20g Japanese soy sauce, 10g mineral water, 5g minced garlic, 10g soybean oil, 10g white sesame seedsCut all the three ingredients into thin shreds and set aside. Split the skin of Vietnamese spring rolls in the middle. Put the skin of Vietnamese spring rolls into boiling water for 10 seconds and take it out.Finely chop the garlic, heat the soybean oil and add the white sesame seeds and minced garlic until the minced garlic turns golden brown. The oil temperature is not too high. Mix the kraft salad dressing, Japanese soy sauce, mineral water, and add the oil made in advance.Ingredients: 250g soy tooth ingredients: 25g carrot, 15g celery, 10g cucumber.Coriander stalks 5 grams, purple cabbage 5 grams.Red pepper 5 g seasoning: 0.1 g salt.Monosodium glutamate 0.2 grams.The person sign and taste thick spicy cold sauce 0.5 grams, sesame oil 0.2 restrained method: soybean tooth root, carrot, red pepper slice, fly water add ice cubes, celery, cucumber, coriander stem, purple ball vegetables all slice, mix evenly, add MSG, salt, cold sauce, mix evenly, drench on sesame oil can be loaded on the plate.6 cloves qiao jiangnan main ingredient: 300 g red one peanut ingredients: sea salt or anchovies 30 grams, 15 grams of nine buds lettuce condiments: 0.1 g of salt, monosodium glutamate, 0.2 grams of sesame oil control methods: 0.1 red-skinned peanut Fried good cold cold, salt, MSG, mix well add sea salt or anchovies, nine buds small pieces of lettuce sesame oil, mix well plate.PS: This dish is good to mix fresh.7 health green wheat kernel main ingredients: green wheat kernel 250 grams of ingredients: carrot 50 grams, sweet bean kernel 20 grams of seasoning: and flavor thick 0.5 grams, salt 0.1 grams, MONOsodium glutamate 0.1 grams, sesame oil 0.1 control method: carrot cut diced, green wheat kernel, sweet bean renfei water, add and flavor thick, salt, monosodium glutamate, sesame oil mix evenly plate can be.8 Honey yam main ingredients: yam, crisp paste, white sesame seasoning: honey making process: 1. First peel the yam, cut it into small diamond shaped pieces, rinse it, control dry water and set aside for use.2. When the oil in the pot is heated to 60%, wrap the yam with a layer of crisp paste and use chopsticks to wrap the yam with crisp paste and put it into the oil. Fry the yam with slow fire until the surface is golden brown and remove the oil.3. Pour the fried yam balls into a large soup bowl, add a little honey and stir well to coat the yam balls with honey.4, honey wrapped yam balls, pour into the plate, sprinkle a few cooked white sesame seeds, serve.9 main ingredient: lotus leaf rice package glutinous rice, chestnuts, water chestnut, carrots, mushrooms, celery, and olive kernel, dried lotus leaf (also available fresh lotus leaf has a fresh lotus leaf) spices: salt, pepper, soy sauce, a mushroom powder production process: 1, with warm water to soak dried lotus leaf soft first, cut into small piece after the lotus leaf, into the boiling water, boil remove out of the shower control water, set aside.2. Wash the glutinous rice, then put it into a soup bowl, add proper amount of boiled water and steam it.3. Peel chestnuts and fry them in oil over low heat until done and cut them into small pieces. Peel and wash the hooves and cut them into small pieces, peel and wash the carrots and cut them into small pieces, soak the mushrooms and cut them into small pieces, and cut the parsley into small pieces.4. Put a little oil into the pot and stir fry mushrooms, chestnuts, horseshoes, carrots and parsley for a while. Add a little salt, pepper, soy sauce, mushroom powder and adjust the flavor.5. Wrap the scalded lotus leaves into the fried glutinous rice and add a few cooked olive seeds into a round strip, and tie the seal tightly with toothpicks.6. Put the wrapped lotus leaves into a steamer and steam them for about 15 minutes, then put them on the plate.10 Jinyu Mantang soup ingredients: fresh corn (can be yellow, can also be mixed color, it is best to waxy corn or fruit corn) 1-2, 2 jin of fresh peanuts with shell, 1 jin of winter melon (the number can be adjusted according to the number of people, this is 4-5 people to eat the amount) Accessories: corn husk, ginger seasoning: salt1, corn peel off the skin (but do not discard the corn skin, to keep a large use), cut into 1 inch more square pieces.2. Remove the shell of raw peanuts and leave the young rice.3, wax gourd peel and flesh, wash, cut into pieces.4. Bring water to boil in a saucepan, put the corn husks in and cook for 5 minutes. The smell will come out (this is the secret), then remove the corn husks (this is the secret).5, then add wax gourd, corn, peanuts, ginger slices, boil until the water boils to a small fire pot for 15 minutes, add the right amount of salt, and then boil for 5 minutes, done, simple and clean without lampblack.Characteristics: salty fresh light, fragrant glutinous slightly sweet, suitable dishes suitable soup suitable staple food.