1. water chestnut broth
Time: 30 minutes
Ingredients: a little coriander, 100g vegetarian ham, 6 mushrooms, 300g horseshoe.
Seasoning: 1 tablespoon salt, 1 tablespoon monosodium glutamate.
Key points: It is more convenient to buy water chestnut with shell.
Exercise:
Soak mushrooms until they are soft.
B, cut the vegetarian ham into pieces, mince the parsley, and wash the water chestnut.
C, put water chestnut and mushrooms into a pot, add vegetarian soup, bring to a boil, and then turn to low heat for cooking.
D, add seasoning and vegetarian ham, cook for two minutes, and sprinkle with coriander.
Step 2: noodle soup
Time: 30 minutes
Ingredients: 1/2 bamboo shoots, 30g ordinary onion,100g ordinary broth, 4 raw mushrooms, 1/2 carrots and 300g noodles.
Seasoning: 1 tablespoon vegetarian shacha sauce and monosodium glutamate, 1 tablespoon salt, black vinegar and soy sauce, a little white powder, a little sesame oil and 1 large bowl of water.
Basic elements:
A, the soup noodles with coriander and a little more black vinegar taste better.
B, the consistency of soup can be determined by the amount of white powder water.
Exercise:
A, cut noodles into small pieces, peel carrots and bamboo shoots, cut into filaments, slice mushrooms, and mix in vegetable broth and vegetable oil onions for later use.
B, put 2 tablespoons of oil in the pot and heat it, then add plain oil and onion and stir-fry until fragrant; Add shredded carrots, shredded bamboo shoots and shredded mushrooms, and stir-fry until cooked.
C finally, add noodles, vegetarian broth and seasonings except white powder, boil and thicken with white powder.
3. Pumpkin cream soup
Time: 30 minutes
Ingredients: pumpkin 1, 50 grams of whipped cream, celery 100 grams.
Seasoning: 1 tsp salt, 1/2 tsp monosodium glutamate, a little pepper.
Key points: cut the pumpkin into small pieces for steaming.
Exercise:
A. Peel and seed the pumpkin, cut into pieces, and then juice the celery.
B, after the pumpkin is steamed, mash it into mud.
C, putting the pumpkin puree into a pot, adding celery juice, broth and whipped cream, boiling, and sprinkling celery leaf powder.
4. vegetarian wonton
Time: 30 minutes
Ingredients: 30 wonton skins, Jin Baihe100g, 5 mushrooms, original ham100g, 60g original onion, 50g winter vegetables and 2 celery.
Seasoning: salt, monosodium glutamate, soy sauce and sesame oil.
Basic elements:
A, winter vegetables are salty, so you don't need to add salt to the soup to taste, so as not to be too salty.
B, when wrapping wonton, you can apply a little water to the bonding place to facilitate bonding.
Exercise:
A, winter vegetables, celery, lilies, mushrooms and vegetarian ham are washed and cut into fine powder respectively, and wonton skin and vegetarian onion oil are reserved.
B, take two spoonfuls of oil from the pot, add all the materials except wonton skin and winter vegetable powder, and stir fry for 1 ~ 2 minutes.
C, wrapping the fried materials in wonton skins one by one to form wonton.
D, put the right amount of water in the pot to boil, and then put the winter vegetables and wonton to boil.
5. Sishensu Decoction
Time: 25 minutes
Ingredients: 4 packs of Shen Si materials, 300g vegetarian sausage.
Seasoning: a little salt, a little monosodium glutamate and a little wine.
Key points: stew four kinds of ingredients first to make the soup tasty; Vegetarian sausage is put too early and may be stewed too badly.
Exercise:
A, the vegetarian sausage is washed and cut into sections, and the four ingredients are poured out for use.
B, pour the four ingredients into a bowl with proper amount of water, and then stew them in an electric cooker for 30 minutes.
C, add vegetarian sausage, salt, vegetarian dishes and wine and stew for 20 minutes.
6. Lotus seed soup
Time: 40 minutes
Ingredients: 2 vegetarian bellies, 0/2 black dates/kloc-,0/50g lotus seeds/kloc-and 0/00g medlar/kloc-.
Seasoning: salt and essence, a little pepper and salt, two spoonfuls of wine.
Key points: the vegetarian belly should be marinated for enough time to taste.
Exercise:
A, add salt and pepper and wine to the vegetarian belly, mix well and marinate for 15 minutes.
B. Put the marinated vegetarian belly in hot oil and fry it 1 min.
C, stewing the oiled vegetarian belly, lotus seeds, medlar, black dates, salt, vegetarian dishes and water in an electric cooker for 25 minutes.
7. Tongxin Hall
Time: 30 minutes
Ingredients: pickled cabbage stalk 150g, bamboo shoot 1 4, carrot 1, dried cucumber1,and 5 mushrooms.
Seasoning: 1 tbsp salt, 1 tbsp monosodium glutamate, a little sesame oil.
Key points: When cooking, try to bind the materials firmly to avoid looseness.
Exercise:
A. Cut mushrooms, carrots, pickled cabbage stalks and bamboo shoots into 4cm strips, and cut dried cucumbers into 10cm strips.
B, adding pickled cabbage stalks, carrots, mushrooms, barrel bamboo shoots and other materials into each dried cucumber.
C, add 1000g vegetarian soup into the pot, then add the materials and seasonings in (b) and cook.
8. Susan Xiangong Pill Soup
Time: 30 minutes
Ingredients: two celery, Sugong Pill 1 bag, and three fresh ingredients 1 bag.
Seasoning: salt and monosodium glutamate.
Key points: finally, put celery powder to avoid losing vitamin C by turning yellow after cooking for a long time.
Exercise:
A, clean the tribute pill, cut celery into fine powder, and pour it out together with the three fresh ingredients for later use.
B, Su Gong Wan and Sanxian ingredients are boiled with appropriate amount of water, then salt and vegetarian ingredients are added, and celery powder is sprinkled.
9. Corn broth
Time: 1 hour
Ingredients: 100g soybean sprouts, two sweet corn stalks, 1 carrot.
Main point: if you use slow fire for a long time, the taste will enter the soup.
Exercise:
A, sweet corn to grain, carrots cut into sections, washed soybean sprouts.
B. Cook all the materials with slow fire 1 hour.
10. vegetarian broth
Time: 30 minutes
Ingredients: two auricularia auricula, cooked bamboo shoots 100g, five mushrooms, 300g vegetarian broth and a little parsley.
Seasoning: salt, monosodium glutamate, a little pepper, soy sauce, 1 tablespoon black vinegar, and appropriate amount of white powder.
Basic elements:
A, soy sauce and black vinegar can also be added freely according to personal taste after cooking.
B, more consistency can be controlled according to the weight of white powder.
Exercise:
A. Wash vegetarian broth, cut fungus, mushrooms and cooked bamboo shoots into slender strips, and cut coriander into powder for later use.
B. Boil the cooked bamboo shoots, auricularia auricula and shiitake mushrooms in boiling water for 1 min.
C, vegetarian broth, all the materials in (b) are boiled with proper amount of water, salt, vegetarian dishes, soy sauce and black vinegar; Thicken with white powder water, then sprinkle with pepper and coriander powder.