Source/ Zhuhai Putuo Temple ZHPTS01In today's society, although more and more people know the importance of vegetarian dishes for human health and longevity, many people will have a single taste and monotonous taste because they can't make them, which restricts the popularity of vegetarian food.The masters of Putuo Temple Aroma Kitchen have launched vegetarian food with simple ingredients, convenient operation, nutritious and healthy, and delicious food.Savor the heart-warming home-cooked food with your family and feel the warmth of ordinary days.Stewed tofu with double mushrooms
Raw materials: Tofu, crab mushrooms, white mushrooms, red peppers
Seasoning: Salt, vegetarian oyster sauce, soy sauce, pepper, cornstarch water
Method:
① Cut the tofu into cubes, cut off the roots of crab mushrooms and white jade mushrooms, wash and cut the red peppers into diamond shapes.② Pour water into the pot and bring to a boil, pour in crab mushrooms and white mushrooms, blanch the water, add a little salt, pour in the tofu and blanch for 10 seconds, pour out and drain.
③ Remove a little oil, pour in the double mushrooms and stir-fry until fragrant, add half a spoon of water to boil, add an appropriate amount of salt, vegetarian oyster sauce, soy sauce, pepper, pour in the tofu and simmer over low heat until it tastes, add red peppers, reduce the juice on high heat and pour a few drops of sesame oil on the plate.Bake the mushrooms in a dry panRaw materials: Mushrooms, green and red bell peppers, celery
Seasoning: Vegetarian oyster sauce, chili paste, light soy sauce, sesame oil, cornstarch water
① Wash and peel the mushrooms, wash and cut the green and red bell peppers into rings, and wash and cut into sections.② Mix the above seasoning into a sauce and set aside.
③ Heat the oil, and when the oil temperature is 60% hot, pour in the mushrooms and fry them slightly.④ Leave a little oil at the bottom of the pot, pour in the green and red bell pepper and celery and stir-fry a few times, pour in the mushrooms and stir-fry for a while, pour in the sauce and stir-fry evenly to get out of the pot.Warm two-color yuba
Raw materials: Black bean curd, bean curd, lettuce, carrots, sesame seeds
Seasoning: Salt, aged vinegar, light soy sauce, pepper oil, sesame oil
① Soak black bean curd and bean curd in warm water in advance, cut into shreds, peel and cut lettuce and carrotsSilk spare.
② Pour water into the pot and bring to a boil, pour in the carrots, black bean curd, and bean curd blanched - pour out the water and drainDry moisture.
③ Add a little salt to the shredded lettuce, mix well, marinate the water, and dry it, pour it into the container, add black yuba, yuba, carrot, add the above seasonings, stir evenly, put it on a plate, and sprinkle it with white sesame seeds.Winter bamboo shoots and bamboo fungus soup
Raw materials:Winter bamboo shoots, bamboo fungus, white mushrooms, ginger, carrot flowers, coriander
Seasoning:Salt, mushroom extract, pepper① Slice the winter bamboo shoots, soak the bamboo fungus until soft, cut the roots of the white mushrooms and wash them, slice the ginger, wash and cut the coriander.② Pour water into the pot and bring to a boil, pour in the winter bamboo shoots and blanch for 1 minute, then pour in the white mushrooms and bamboo fungus to blanch the water and pour out the drain.③ Add two spoons of water to a boil, pour in winter bamboo shoots, bamboo fungus, white mushrooms, ginger slices, carrot flowers, simmer over medium heat for 3 minutes, add an appropriate amount of salt, mushroom essence and pepper, put in the soup and add coriander.
