1. Vegetarian chicken thigh dish with western juice
Taste: Sweet and sour.
Craft: Scorched
Ingredients for making vegetarian chicken thighs:
Ingredients: oil skin 150 g, winter shoots 180 g, vegetarian ham 100 g
Accessories: 20 g shiitake mushrooms (dried), 20 g wheat flour
Seasoning: Tomato paste 20 g, spicy soy sauce 15 g, salt 3 g, white sugar 10 g, monosodium glutamate 1 g, starch (broad beans) 2 g, peanut oil 40 g
Teach you how to make West Juice Vegetarian Chicken Thigh, how to make West Juice Vegetarian Chicken Thigh to be delicious
1. Wrap the tofu coat (oil skin) with a damp cloth to soften, tear off the old tendons on the sides, cut into four triangular pieces and spread out on the anvil;
2. Cut off the stalks of the perfume mushrooms, wash and cut into granules;
3. Cut the vegetarian ham into small pieces and mince the onion;
4. Cook the net winter shoots in water, fish out and cut them into 12 strips of 1 cm thick and 4 cm long, make "chicken leg bones", and cut the rest of the shoots into minced pieces;
5. Heat the iron pot, add oil, add three kinds of granular ingredients and sauté, add salt, monosodium glutamate and a little fresh soup, boil and drizzle some wet starch to cover the soup, and collect all the soup into a filling;
6. After the filling has cooled, put a bamboo shoot strip on one side of the tofu coat, put the filling in the center, and then fold the two sides to make a large and small "chicken leg", and apply wet flour to the mouth and stick it firmly;
7. Heat the iron pot, add oil, burn until it is 80% hot, add "chicken thighs" and fry until the surface of the rotten coat is golden and crispy, and drain it on the plate;
8. Leave the bottom oil in an iron pot, heat it up and sauté the minced onion until fragrant, then add the tomato sauce, fry until the oil is red, put down the spicy soy sauce, salt, sugar, MSG and stir-fry well, and thicken the marinade until thick, pour on the "chicken thigh".
Tips for making vegetarian chicken thighs with western juice:
1. The tofu wrapped in rolls should be tight, otherwise it will be loose as soon as it enters the oil pot. When frying, the oil temperature is slightly higher, which is also convenient for quick setting;
2. Because there is a frying process, you need to prepare 750 grams of peanut oil;
3. The tomato sauce in the sauce itself is thick, so the marinade generally does not need to be hooked. However, the tomato sauce should be the first to be cooked after the onion is sautéed, and sautéed until the oil is red before adding other ingredients, so that the finished product is bright, red and beautiful.
Second, the knowledge of vegetarian ham introduction:
Vegetarian ham is a famous dish of local flavor in Changzhou. Vegetarian ham is made of traditional craftsmanship and modern scientific methods, the product is tough, soft, fragrant, delicious, nutritious and comparable to ham. Vegetarian ham is very easy to carry, easy to eat, can be accompanied by meals, wine, but also as a family, travel snack food.
Nutritional analysis of vegetarian ham:
Vegetarian ham is rich in protein, but also rich in vitamin E and calcium, potassium, magnesium, selenium and other mineral elements, rich in nutrition, easy to use. Raw materials such as vegetarian ham are made of soy protein, which is an excellent source of protein, and natural plant protein is easier to absorb by the body, and does not increase the burden on the stomach and intestines.
Vegetarian ham is suitable for people:
It can be consumed by the general population
Vegetarian ham preparation guide:
Ingredients: soybean oil skin 200 g, lotus flour 40 g,
Seasoning: 1 g monosodium glutamate, 0.3 g pepper, 1 g allspice powder, 0.7 g sugar, 5 g white soy sauce, a little red pigment, salt to taste
1. Disperse the lotus powder with water, mix well to form a clear paste;
2. Use a large sheet of non-tattered soybean oil skin, spread it out and spread it flat, and evenly coat a layer of clear paste (not too thick);
3. Then, lay another layer of soybean oil skin, and apply another layer of clear paste;
4. So continuously stacked to 3.5 cm thick;
5. Steam in a steamer basket until mature;
6. Then, use two clean wooden boards, clamp up and down, cool and change the knife to become ham.
3. Smoked vegetarian chicken
Cuisine and efficacy: Vegetarian cuisine
Taste: Spicy
Craft: Smoked
Ingredients for smoked vegetarian chicken:
Ingredients: oil skin 500 g
Seasoning: sesame oil 3 g, soy sauce 5 g, alkali 2 g, salt 2 g, white sugar 3 g, allspice powder 3 g, tea leaves 10 g, paprika 2 g, monosodium glutamate 1 g
Features of Smoked Vegetarian Chicken:
Vegetarian chicken is light brown, rich in smoke, soft, salty and fresh, spicy and spicy, and has a unique flavor.
Teach you how to make smoked vegetarian chicken, how to make smoked vegetarian chicken to be delicious
1. Cut the louvers (oil skin) into large pieces of 25 cm in length and width, soak in alkaline water for 15 minutes, see that the surface of the louvers has a sticky feeling, and remove. Each sheet is spread flat on a cutting board;
2. Mix soy sauce, salt, five-spice powder, paprika, monosodium glutamate and sesame oil in a bowl; Use a brush, dip the seasoning to paint on the surface of a hundred pages, then stack one sheet and brush another layer;
4. After all overlap, roll-shaped, tightly wrapped in thick gauze on the outside, and then wrapped tightly with thick hemp rope;
5. Add water to the pot, put in the vegetarian chicken blank, boil and cook for 30 minutes, take out, cool and become chicken, cut into large round slices with a thickness of 1 cm;
6. Heat the iron pot, add sugar, sawdust half a small bowl, tea leaves, put a grid of iron wire in the middle, drain the vegetarian chicken, cover the pot tightly, and heat it on a low heat;
7. See smoke coming out, continue to heat for 3 minutes, end the pot from the heat, cool and then remove the lid, brush a layer of sesame oil on each piece of vegetarian chicken, change the knife to plate.
Tips for making smoked vegetarian chicken:
1. The seasoning is painted evenly and thinly to prevent too salty or uneven taste;
2. The rope should be tied tightly, so that the hundred pages of the sheets can become a whole piece of vegetarian chicken;
3. When smoking, the fire should not be large, let alone uncovered and inspected in the middle of the way, in order to prevent burning or scorching smoke smell, affecting the quality of the finished product.
4. Spicy vegetarian beef
Cuisine and efficacy: private cuisine Vegetarian vegetarian
Taste: Spicy Craft: Simmered
Ingredients for spicy vegetarian beef:
Ingredients: 1000 g of water gluten
Seasoning: Sesame seeds 80 g, salt 10 g, soy sauce 100 g, chili oil 100 g, ginger juice 50 g, peppercorns 10 g, sesame oil 20 g, cooking wine 50 g, vegetable oil 120 g, red yeast 60 g
Characteristics of spicy vegetarian beef:
The spicy taste is thick and mellow.
Teach you how to make spicy vegetarian beef, how to make spicy vegetarian beef to be delicious
1. First put the main ingredient water surface in the cage to level and steam thoroughly, and take out the compaction;
2. Cut into thick slices after cooling, mix well with red rice juice and set aside as beef blanks;
3. Wash and fry sesame seeds to form sesame powder;
4. Soak the peppercorns in warm water for a while, remove the peppercorns and leave the peppercorns in water;
5. Put the pot on the fire, add vegetable oil, wait for the oil temperature to rise to 70%, scatter the beef blank into the pot, fry until the red floating oil noodles are fished out and set aside;
6. Lift the pot, add the beef blank, and add 500 ml of fresh soup, salt, soy sauce, ginger juice, pepper water, simmer until the blank is soft and flavorful to collect the juice;
7. Add sesame powder, red pepper oil, cooking wine and sesame oil to the pot.
Tips for making spicy vegetarian beef:
Because there is a frying process, it is necessary to prepare about 1000 grams of vegetable oil.
5. Puff pastry tofu balls
Cuisine and efficacy: vegetarian vegetables Lung nourishment recipes Rational qi conditioning recipes Heat and detoxification recipes Healthy spleen appetizer recipes
Taste: Salty and umami
Craft: Crispy frying
Ingredients for making puff pastry tofu balls:
Ingredients: Tofu (north) 250 g
Excipients: wheat flour 50 g, breadcrumbs 150 g
Seasoning: 25 grams of salt and pepper, 2 grams of peppercorns, 10 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of five-spice powder
Features of puff pastry tofu balls:
The color is golden red, even and beautiful, the outer skin is crispy, and the inside is tender.
6. Lotus leaf meat
Taste: Fragrant
Craft: Wrapped steaming
Ingredients for making lotus leaf meat:
Ingredients: 250 g of water gluten
Excipients: lotus leaf 60 g, rice 100 g
Seasoning: star anise 1 g, cinnamon 1 g, monosodium glutamate 2 g, ginger 1 g, soy sauce 15 g, peanut oil 25 g, sesame oil 10 g, white sugar 10 g, sweet noodle sauce 5 g
Characteristics of lotus leaf meat:
Similar to the meat of the meat dish lotus leaf, the texture is soft and has the aroma of fried rice noodles and fresh lotus leaves.
Teach you how to make lotus leaf meat, how to make lotus leaf meat to be delicious
1. Rinse the rice, grind it into rice noodles, heat the wok and fry until brown;
2. Steam the gluten, cut into strips 6 cm long, 0.6 cm wide and 3.5 cm thick and squeeze out the water;
3. Squeeze the dried gluten strips into the soy sauce and mix well, soak and marinate, then take out the slight squeeze, remove some of the water, and fry them in hot oil to a light yellow;
4. Stir-fry a spoonful of peanut oil, cook until it is 70% hot, add minced ginger to fry the aroma, then add soy sauce, sugar, monosodium glutamate, 250 ml of white soup and gluten strips, and cook;
5. After boiling, move to a low heat and simmer thoroughly, pour into a bowl, mix the sautéed rice noodles, minced cinnamon, star anise, sweet noodle sauce, sesame oil and mix well, steam through the drawer and take it out;
6. Wash the fresh lotus leaves, use a knife to draw a cross in the middle of each lotus leaf, divide into four pieces, and then blanch it with boiling water;
7. Wrap each lotus leaf (green side down) with a strip of gluten, stack it in a dish, steam it for about 20 minutes, and place the original bag on the plate.
Tips for making lotus leaf meat:
1. Braised gluten strips, to be basic? Dry water, then wrap rice flour and spices, wrap tightly with lotus leaves, highly hot, steam for 20 minutes;
2. Since there is a frying process, 500 grams of peanut oil need to be prepared.
Tips - Food Phase Grams:
Lotus leaf: Lotus leaf tung oil, poria, silver.
Rice: Don? Meng Jie: "Japonica rice should not be eaten with horse meat, and it has a tumor disease." Do not eat with the ears, it is heart-wrenching. ”
clear? Wang Luying: "Although the fried rice is fragrant, the dryness of sex helps the fire, and it is taboo for those who are not cold and diarrhea." ”
7. Crispy tofu
Cuisine and efficacy: vegetarian vegetables Detoxification recipes Healthy spleen appetizer recipes Malnutrition recipes
Ingredients for crispy tofu:
Excipients: rapeseed 50 g, starch (corn) 30 g, wheat flour 30 g
Seasoning: 2 grams of peppercorns, 4 grams of salt, 3 grams of sugar, 10 grams of ginger juice, 3 grams of monosodium glutamate, 120 grams of vegetable oil
Features of crispy tofu:
The color is light and fresh, and the outside is crisp and tender on the inside.
Teach you how to make crispy tofu, how to make crispy tofu to be delicious
1. Drain the tofu and cut into 3 cm long and 1 cm square strips;
2. Sprinkle 1 g of fine salt and 1 g of MSG into the taste;
3. Dip in the dry flour again.
4. Wash and remove the leaves of the rapeseed and cut it diagonally into segments;
5. Mix starch and flour into a paste;
6. Heat 50% of the oil in the spoon, hang the tofu strips evenly;
7. Fry in oil one by one until the skin is crispy, pour into a colander;
8. Leave 20g of oil in the original spoon, add the rape section and stir-fry;
9. Add 15g pepper water, ginger juice, clear soup, fine salt and sugar and stir-fry;
10. Add MSG, use 50 grams of wet starch (30 grams of starch plus water), pour in the tofu strips and turn them upside down until even, drizzle the oil out of the spoon.
Tips for making crispy tofu:
This product has an oil frying process and requires about 500 grams of vegetable oil.
Note: Teach you how to make puff pastry tofu balls, how to make puff pastry tofu balls to be delicious
1. Drain the tofu and stir into a fine puree;
2. Peel the ginger, wash and chop and set aside;
3. Add pepper water, minced ginger, salt, monosodium glutamate, thirteen spice powder and flour and stir well;
4. Squeeze into egg yolk-sized balls and roll well over the bread crumbs;
5. Heat the oil in the spoon by 50%, and fry the tofu balls one by one into the oil;
6. Plate in golden red and serve with salt and pepper.
8. Puff pastry tofu balls:
Peppercorn water: Add an appropriate amount of water to the peppercorns, soak overnight, and fish out the peppercorns.
The preparation of braised vegetarian turtle is described in detail
Craft: Braised
Ingredients for braised vegetarian turtle:
Ingredients: Shiitake mushrooms (dried) 150 g
Accessories: 30 grams of mung bean noodles, 50 grams of winter shoots, 30 grams of yellow cauliflower (dried), 100 grams of powder skin
Seasoning: peanut oil 35 g, sugar 10 g, rice wine 10 g, soy sauce 15 g, ginger 5 g, monosodium glutamate 2 g
Features of braised vegetarian turtle:
The shape is realistic, the marinade is thick and thick, the aroma is fresh and sticky, and the taste is like turtle.
Teach you how to make braised vegetarian turtles, how to make braised vegetarian turtles to be delicious
1. Wash and remove the mushrooms, spread them neatly on the board, and face down the mushrooms;
2. Place the 5.3 cm long and 8 minutes wide bamboo shoot slices on top of the shiitake mushrooms;
3. Cut the skin into 6 cm long and 3.3 cm wide 10 pieces and paste them on top, so that the three pieces are stacked together;
4. Finally, the two sticks of water-haired golden needle vegetable (yellow cauliflower) are knotted together as a belt, and the mushrooms, bamboo shoot slices and powder skin are firmly tied to the vegetarian turtle;
5. Mix mung bean powder and 75 ml of water into a thick paste and soak the turtle with a thick paste;
6. Fry the oil in a frying pan, heat it to 70%, gently slide the vegetarian turtle with a good thick syrup down the oil pan one by one, fry until it is light golden brown and drain the oil;
7. Leave the bottom oil in the pot, add 250ml of fresh soup, soy sauce, monosodium glutamate, sugar, rice wine, ginger and stir-fry well;
8. Then change the fried vegetarian turtle to warm water and boil until the marinade is thick, that is, start the pot and put it in the pot;
9. The mushrooms are face up and arranged neatly, resembling turtles.
Tips for making braised vegetarian turtle:
1. Braised dishes, pay attention to eating the original taste, put the soup appropriately, the soup is more than the taste is light, the soup is less than the main ingredients are burned
Impermeable;
2. Due to the frying process, 1000 grams of peanut oil should be prepared.
Nine, the lion rolls the hydrangea ball
Cuisine and efficacy: Vegetarian dishes Nourish the body recipe Healthy spleen appetizer recipe Malnutrition recipes
Craft: Slip
Ingredients for lion rolling hydrangeas:
Ingredients:
100 grams of water tendon, 100 grams of chestnuts (fresh), 300 grams of shiitake mushrooms (fresh), 300 grams of radish
Accessories: sand ginger 2 g, yellow cauliflower (dried) 5 g, fungus (water hair) 3 g
Seasoning: Star anise 2 g, Peppercorns 4 g, Soy Sauce 15 g, Salt 3 g, Ginger 10 g, Rock Sugar 10 g, Sesame Oil 5 g, Peanut Oil 30 g
Features of Lion Roll Hydrangea:
This dish is beautifully shaped and tastes salty and fresh.
Teach you how to make lion roll hydrangeas, how to make lion roll hydrangeas to be delicious
1. Make raw gluten into 2 cm diameter balls, put them in boiling water, wait for the gluten balls to float up and fish out, put them in a cool water basin and set aside;
2. Put salt, soy sauce, peppercorns, ginger slices, shanna (sand ginger), star anise and rock sugar in the pot and boil into a marinade;
3. Peel off the shell and underwear and steam;
4. Peel and wash the radish and carve into two baby lions;
5. Wash the mushrooms and cut them into slices;
6. Wash the fungus;
7. Cut the yellow flowers into inch segments;
8. Wash the wok and put it on the fire, add peanut oil, heat to 60%, add gluten balls, add marinade and stir-fry;
9. After flavoring, add mushrooms, yellow flowers, fungus and chestnuts, mix well, pour sesame oil and plate;
10. Then place the "Radish Lion" on a plate and serve.
Tips for making lion rolling hydrangeas:
1. When making gluten balls, the size should be uniform;
2. Plate millet should be selected with good quality and equal individual size;
3. When making the marinade, wrap the sannai, star anise, peppercorns and ginger slices in a clean cloth, and then remove the cloth bag after the flavor has been added to the soup.
Note: Tips - Food Phase Grams:
Radish: Radish should not be eaten with ginseng and American ginseng.
Fungus (water hair): Wood ear should not be eaten with field snails, from the perspective of food medicinal properties, cold field snails, encounter slippery fungus, is not conducive to digestion, so the two should not be eaten together.
People with hemorrhoids should not eat fungus and pheasant together, pheasant has a small poison, and the two are easy to induce hemorrhoid bleeding.
Wood ear fungus should not be eaten with wild ducks, which taste sweet and cool, and are prone to indigestion.
10. Dry fried oyster mushrooms
Cuisine and efficacy: vegetarian dish nourishing diet limb cold cold recipe anti-cancer anti-cancer recipe menopausal recipe
Craft: dry frying
Ingredients for dry fried oyster mushrooms:
Ingredients: 200 g oyster mushrooms
Excipients: wheat flour 70 g, starch (corn) 30 g, baking powder 2 g
Seasoning: 3 g salt, 1 g MSG
Features of dried fried oyster mushrooms:
The color is golden, and the outside is tender on the inside.
Teach you how to make dried fried oyster mushrooms, how to make dried fried oyster mushrooms to be delicious
1. Wash the oyster mushrooms and tear them into strips;
2. Oyster mushroom strips are marinated with fine salt and monosodium glutamate;
3. Mix flour, starch, baking powder and water into a paste;
4. Heat 60% of the vegetable oil in the spoon, and hang the oyster mushroom strips one by one to mix the flour paste;
5. Fry thoroughly in the oil and put on the plate when it is golden brown.
Tips for making dried fried oyster mushrooms:
11. Spiced roast chicken
Taste: Five-spiced
Craft: Burn
Ingredients for spiced roast chicken:
Ingredients: oil skin 300 g
Accessories: shiitake mushrooms (dried) 20 g
Seasoning: MSG 2 g, peppercorn powder 3 g, soy sauce 15 g, cloves 2 g, white sugar 5 g, fennel seeds [cumin seeds] 1 g, ginger 10 g, cinnamon 5 g, cooking wine 15 g, star anise 2 g, sesame oil 10 g, peanut oil 25 g
Features of spiced roast chicken:
This dish is ruddy in color, rich in flavor, chewable with relish, and good flavor of hot and cold food.
Teach you how to make spiced roast chicken, how to make spiced roast chicken to be delicious
1. Wash and dry the tofu clothes (oil skin), take four sheets and cut them into pieces;
2. Put the sliced tofu clothes into the wok, add sesame oil, soy sauce, sugar and MONOS glutamate, and mix well with chopsticks;
3. Place the wok on a low heat, gently rub it with a hand spoon to taste it, and then pour into the dish;
4. Wash and squeeze the shiitake mushrooms and cut them into fingernail-sized slices;
5. Put the shiitake mushroom slices into the wok and add sesame oil, soy sauce, sugar, monosodium glutamate and vegetarian soup 50ml, and cook the shiitake mushrooms until they are flavored and the soup is thick and put on another plate;
6. Use a towel dipped in warm water to simmer another piece of tofu clothes, spread it on the case, and fix the corners;
7. Spread the sautéed tofu clothes flat on the tofu clothes, then sprinkle the fried shiitake mushroom slices on top, wrap them into a 3.3 cm diameter cylindrical shape, and press them by hand to form a flat circle;
8. Take a piece of burlap cloth, wrap the tofu roll tightly and steam it for 10 minutes;
9. Untie the burlap cloth after cooling, and cut the tofu roll into 1 cm thick slices;
10. Take an iron pot and wash it on the fire, pour peanut oil, heat it to 50%, and fry the cut tofu clothes into the pan piece by piece and fry it to a golden brown;
11. Put the original pot on the fire, add fresh soup, add soy sauce, sugar, cooking wine and the rest of msG, ginger and various spices into the pot, after boiling, put in the fried tofu clothes, move to the low heat and grill;
12. After tasting, fish out and put into the dish;
13. Add the soup and sesame oil to the boiling tofu in another pot, boil and drizzle on the dish.
Tips for making spiced roast chicken:
1. All kinds of spices and fresh ginger shreds should be wrapped in clean gauze and put into the pot to be brine;
2. When roasting vegetarian chicken, after the high heat is boiled, it should be turned to a small fire and simmered, the purpose of which is to make the vegetarian chicken fully flavored;
3. Because there is a frying process, you need to prepare 1000 grams of peanut oil.
Twelve, nine turns fat intestines
Taste: Salty and sweet
Ingredients for the nine-turn fat intestine:
Ingredients: 400 g of water gluten
Seasoning: 20 g of soy sauce, 10 g of sugar, 15 g of vinegar, 3 g of salt, 2 g of pepper, 15 g of ginger juice, 2 g of monosodium glutamate, 10 g of sesame oil, 40 g of peanut oil.
Features of the Nine Turns Fat Intestine:
The dish is ruddy in color, soft and tender in texture, fragrant, sweet, sour, spicy and salty, delicious and delicious, and the flavor is particularly good.
Teach you how to make nine turns of fat intestines, how to make nine turns of fat intestines to be delicious
1. Cut the gluten into one-point thick slices and cut it into one-inch-wide strips;
2. Grease the surface of the rolling pin, wrap the gluten around the cane, let it sit for about 5 minutes, and cook in a pot of boiling water;
3. After the water is boiled again, change to low heat and continue to cook for five minutes, fish out and put it in cold water, gently remove the tendons, that is, "fat intestines";
4. Bring the original pot to a boil, blanch the "fat intestines" again, drain the water, put it in the soy sauce basin, and sprinkle a little flour in the basin;
5. Wash the iron pot and put it on the fire, add peanut oil and burn it to 60% heat, put the "fat intestine" into the pot and fry until it is light brown, drain the oil, and cut into 5 long pieces;
6. Leave the oil in the original pot, add sugar, stir-fry continuously with a hand spoon, and fry until golden brown;
7. Pour the "fat intestines" into the pot and stir well, then add soy sauce, sugar, ginger juice, vinegar, salt and vegetarian soup 150 ml, and cook;
8. After boiling, move the pot to a low heat and simmer for about 10 minutes, when the soup in the pot becomes thicker, sprinkle with pepper, turn it upside down several times, drizzle with sesame oil, put it on the plate, and serve.
Nine turns of fat intestines production tips:
1. When gluten is wrapped around the rolling pin, it should be evenly wrapped from top to bottom, not loose;
2. When frying sugar color, do not overheat the fire, and keep stir-frying, wait until the sugar color is golden brown, do not fry overheated and have a burnt paste taste;
3. After the "fat intestine" is boiled, put it into the soy sauce basin, and the amount of soy sauce should be less, so as not to be too dark;
4. Due to the frying process, 500 grams of peanut oil should be prepared.