The practice of vegetarian dishes

It originally refers to the forbidden animal raw materials, the forbidden temple five-pain vegetables (namely garlic, garlic, Ferula, Ci Cong and Ming Cong) and the Taoist five-meat vegetables (namely leeks, garlic, mustard greens and coriander).

Now it mainly refers to vegetarian dishes made of vegetables (including fungi), fruits and bean products gluten. Make good use of vegetarian soup made of bamboo shoots and bean sprouts to enhance the flavor.

China vegetarian dishes are an important part of China's diet, which are characterized by freshness, exquisite materials selection, exquisite skills, various varieties and unique flavor. Vegetarian dishes usually refer to dishes cooked with vegetable oil, vegetables, bean products, gluten, bamboo shoots, fungi, algae and dried and fresh fruits. =@

China vegetarian dishes are composed of three flavors: temple vegetarian dishes, palace vegetarian dishes and folk vegetarian dishes. Temple vegetarian dishes, also called vegetarian dishes, are specially made by Ji Xiang chefs (monk chefs) for monks and pilgrims. Palace vegetarian dishes are specially prepared by the royal chef for the emperor to enjoy during fasting; Folk vegetarian dishes: based on inheriting traditional vegetarian dishes and absorbing the essence of palace and temple vegetarian dishes, they are developed in folk vegetarian restaurants. Dv7M

The benefits of eating vegetarian dishes mainly include the following points:

Vegetarian nutrition is the easiest to digest and absorb: all meat is difficult to digest in the stomach, even if it enters the large intestine, most of it is undigested or only partially digested, so carnivores are extremely corrupt in the large intestine, which is toxic and harmful to the human body. On the contrary, the nutrition of all fruits and vegetables is the easiest to be directly digested and absorbed, and the cellulose in plants can also prevent constipation. u[

Vegetarianism can reduce the absorption of animal toxins and slow down aging: when animals are slaughtered, they will produce a lot of toxic secretions due to anger, fear, sadness, pain and struggle. When people eat their meat, they will unconsciously eat these toxins into their own bodies, which will increase the load of detoxification organs such as kidneys and livers, making people prone to illness and aging; It means that if the machine is used too much or improperly, it needs more maintenance and its life will be shorter. z0M

Vegetarianism makes people calm and clear-headed: when eating animals, they also eat animal hormones together, which makes people irritable and lose their temper. On the contrary, vegetarians are gentle and always calm, just like herbivores such as elephants and giraffes, they don't bully others. Animal fat blocks blood vessels, which will produce cholesterol and make the body (including the brain) aging. Vegetarians have clean blood and their brain power can be greatly improved.

Here are some side dishes:

Persimmon straw mushroom

Materials: tomato 10, rape leaf 1000g, Volvariella volvacea10.

Method:

1. Wash and blanch the rape leaves, take them out and put them on a plate with sesame oil.

2. Peel the tomatoes, cut off the roots, dig out the pulp inside, and put it on the rape leaves, mouth down. Wash Volvariella volvacea and stir-fry in 4% mature oil, then stir-fry with cooking wine, soy sauce, white sugar, vegetarian soup and monosodium glutamate, thicken and put in tomatoes.

Dry-roasted winter bamboo shoots

Ingredients: 250g of bamboo shoots, 30g of mushrooms, 25g of carrots and 25g of green beans.

Method:

1. Slice the winter bamboo shoots, cut them into thick strips with a cross knife, dice the winter mushrooms and carrots, chop the watercress in Danxian County, mince the onion and ginger, and blanch the winter bamboo shoots, winter mushrooms, diced carrots and green beans with boiling water once and take them out;

2. Choke the pot with chopped green onion, stir-fry red oil, cooking wine, vegetarian soup, salt and sugar with watercress, add all the raw materials, simmer for 10 minute after boiling, and then collect the juice on medium fire until the juice is completely oil-free, which can be used as J.

Shrimp with longan;

Ingredients: 250g fresh mushrooms, 6 longan carrots, 6 red cherry carrots and 25g green beans,10g.

Winter bamboo shoots in water 15g!

Method:

1, mushrooms are cut into shrimp shapes, carrots and winter bamboo shoots are washed and diced;

2. Beat egg whites, starch and baking powder into batter, and stick shrimps in 70% hot oil and fry until light yellow;

3. Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", top the plate twice, and serve with longan and red cherry.

Broth radish feast

Ingredients: ivory white radish about 1000 grams of coriander leaves a little.

Method:

1. Wash and peel the radish, cut it into long slices, then cut five connected blades, soak them in water, pat the starch dry after draining, steam it in a cage, and soak it in clear water;

2. Boil the vegetarian soup with salt, soak the radish slices and cook them slightly, then take them out and put them in the soup basin;

3. Boil the vegetarian soup, add salt, pepper and monosodium glutamate, skim off the floating foam, pour it into the soup basin and sprinkle with coriander.

Su bazhen

Raw materials:

Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrots, water-soaked tremella, water-soaked mushrooms, white lotus seeds.

System:

Blanch Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrot balls, water-borne tremella, water-borne mushrooms and white lotus seeds, and take them out. After seasoning with salt and broth, pour out the original juice and put it on a plate. Boil the raw juice and thicken it, then pour it on the cabbage.

Mushroom tofu rot

Ingredients: 200 grams of south tofu, 75 grams of water-soaked mushrooms, and green beans 100 grams.

Method: Cut tofu into pieces, cook mung beans and wash mushrooms. Add 60% hot oil to tofu, fry until both sides are golden, add soy sauce, cooking wine, sugar, monosodium glutamate and fresh soup, season with low heat, thicken and plate. Leave the bottom oil in the pot, stir-fry mushrooms and green beans, add cooking wine, monosodium glutamate, salt and fresh soup, thicken with a little sesame oil, and put it in the center of tofu.

Steamed wax gourd cup

Raw materials: 500g of green wax gourd, cooked winter bamboo shoots100g, water-borne mushrooms100g, mushrooms100g.

System:

1. Wash winter mushrooms and shiitake mushrooms, peel winter bamboo shoots and chop them into powder;

2. Stir-fry in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and mushroom soup, thicken after boiling, and let cool to make stuffing;

3. Poke 14 cylinder at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it, and apply sesame oil for later use;

4. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.

Gongde tofu

Ingredients: 250g of South Tofu, 50g of 10 Lentinus edodes, 10 Lentinus edodes,15g of green peach, 12 Lentinus edodes.

Method: Cut the tofu into circles, wash the mushrooms, remove the mushroom roots, and cut the cherry into two pieces. Fry tofu in 70% hot oil until golden brown. Add soy sauce, cooking wine, sugar, monosodium glutamate, salt and vegetarian soup to taste. After the soup is thick, thicken the tofu, first code the mushrooms, and finally code the cherries.

Lohan shangsu

Raw materials:

50g of water-borne mushrooms, 50g of water-borne Tricholoma, 50g of water-borne Nostoc flagelliforme, 50g of water-borne yuba, 50g of water-borne black fungus, 20g of winter bamboo shoots, 20g of green peppers, 20g of carrots, 20g of oil gluten and 20g of fried potatoes.

System:

Shred mushrooms and yuba; Sliced mushrooms and winter bamboo shoots; Tremella and auricularia auricula are torn into small flowers; Break the oil noodles and green peppers into small pieces; Carrot cutting blade; Slice ginger, stir-fry in 60% hot oil for fragrance; Stir-fry the ingredients, add cooking wine, soy sauce, sugar, salt and monosodium glutamate to taste, thicken the sesame oil and serve.

Bamboo sheng Shang su Juan

Raw materials of bamboo sheng vegetable roll: about 200 grams of Chinese cabbage, 50 grams of shredded mushrooms, 50 grams of shredded winter bamboo shoots, 50 grams of shredded dried bamboo shoots, 50 grams of shredded tremella and pepper.

Method: blanch shredded mushroom, shredded winter bamboo shoots, shredded dried bamboo shoots and shredded tremella in water, stir-fry in 4 mature hot oil, add salt, sugar, monosodium glutamate and two soups and boil. Boil the soaked bamboo sheng in soup, steam the above filaments in bamboo sheng soup, and put cooked Chinese cabbage around.