Temple vegetarian menu 1: Doll dish fried noodles

Introduce a simple home-cooked vegetarian dish in A Auto Fast, which tastes delicious.

Ingredients: 2 baby dishes, appropriate vermicelli, 2 green peppers, appropriate ginger, appropriate pepper, a little salt, appropriate soy sauce and appropriate dried peppers.

working methods

Wash the vermicelli, soak it in boiling water and remove it for later use.

Wash and shred baby cabbage, shred green pepper, cut ginger into foam, and cut dried pepper into sections for later use.

Heat the oil in the pan, add ginger, pepper and dried pepper and stir-fry until fragrant.

Add shredded baby cabbage, stir-fry until the color changes rapidly, add vermicelli and stir-fry until the baby cabbage changes completely, add a little salt and soy sauce, and take out.

skill

If the pan is too dry during cooking, you can add some water. Changing the doll dish into sauerkraut becomes fried noodles with sauerkraut. The steps are the same, and so is the meal.

Temple vegetarian menu 2: stir-fry celery and mushrooms, and then smoke them dry.

Ingredients: celery, mushrooms, smoke, colored pepper, salt.

Exercise:

1. Wash celery, cut off stems and shred leaves. Soak mushrooms, slice, air dry, and shred colored peppers;

2. Heat the pan and pour the oil, add a little chopped green onion and stir fry, add the mushroom slices and smoked dried slices and stir fry. If the pot is dry, pour some water for soaking mushrooms;

3. Pour celery stems and leaves, stir-fry until celery is cooked, and turn off the fire;

4. Pour in the shredded colored pepper, add salt and stir well.

Temple Vegetarian Menu 3: Pine Kernel Corn

Exercise:

1, fresh corn is cut with a knife, carrots are diced, peas and pine nuts are reserved for use;

2. After the water in the pot is boiled, add a little oil and salt, add peas and cook for seven or eight minutes, take out and cook for two or three minutes, and take out and cut onions.

3. After the oil in the pot is hot, add chopped green onion and stir-fry until fragrant, stir-fry diced carrots evenly, and add peas and corn kernels and stir-fry for two minutes;

4, add salt and mushroom essence to taste, add pine nuts and stir fry evenly.

Temple vegetarian menu 4: boiled eggplant with potatoes

Ingredients: a long eggplant, a potato and a tomato.

Ingredients: salt, oil, pepper, ginger powder, thirteen spices, soy sauce.

Exercise:

1, the eggplant is directly cut into pieces and put in a bowl;

2, long eggplant, potatoes, tomatoes cut into pieces for use. I like to add tomatoes to everything I eat recently. Hot and sour weather is more appetizing.

3. Fry both sides of potatoes in oil until brown;

4. After the potatoes are browned on both sides, remove them for use and oil the eggplant;

5. After the eggplant is fried, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices and soy sauce to taste, and add a little water for 3 minutes.

6, pot.

Temple vegetarian menu five: stewed noodles with cabbage and tofu

Ingredients: a bunch of vermicelli, a small piece of tofu, 3 mushrooms, 4 Chinese cabbage leaves and a small amount of shredded ginger. ?

working methods

Soak vermicelli in cold water.

Heat some oil in the pan and stir-fry shredded ginger.

Add chopped thick tofu slices and mushrooms and stir-fry slightly.

Add water, add the soaked vermicelli, boil and turn to low heat.

Add the washed and cut cabbage leaves and continue to cook.

Season with salt, a little soy sauce, a little sugar and pepper.

Temple food, also known as vegetarian food. That is, vegetarian dishes such as Buddhism and Taoism. Both Buddhism and Taoism once flourished in the history of China. Buddhism, in particular, was introduced to China at the end of the Western Han Dynasty, which was strongly advocated by the ruling class and spread widely, with monasteries all over the country.

Many Buddhist temples occupy a lot of temple property. Although their abbots and elders fasted and did not eat meat, they paid great attention to vegetarian food, which resulted in temple dishes. People are familiar with "vegetarian chicken", "vegetarian duck" and "vegetarian ham", as well as "vegetarian feast", which comes from temple dishes.

The selectivity and limitation of the main ingredients of vegetarian dishes determine the decisive role of seasonings. Vegetarian banquet cooking generally uses refined peanut oil, salad oil, vegetable butter and vegetable butter. There are 10 different flavors of vinegar alone: balsamic vinegar, white vinegar, aged vinegar, pure grain and rice vinegar, red and Zhejiang vinegar, apple vinegar, sweet vinegar and balsamic vinegar.

There are 10 different flavors of vinegar alone: balsamic vinegar, white vinegar, aged vinegar, pure grain and rice vinegar, red and Zhejiang vinegar, apple vinegar, sweet vinegar and balsamic vinegar.

Sauces are also very particular, including all kinds of hot sauce, jam, sweet noodle sauce, bean paste, sufu sauce and so on. There are even some condiments for western food, such as ketchup, ketchup, spicy soy sauce, curry sauce (powder) and so on. Do all kinds of hot and cold dishes. As for all kinds of jams, they have already become daily necessities. It is particularly worth mentioning that the soup used for vegetarian banquet is no less exquisite than broth. Bean sprouts, mushrooms and various natural plant spices are usually used, which are delicious and fragrant and amazing.