Speaker/Chen Ruizhen
There are four kinds of vegetarian soup.
Mushroom soup can be roughly divided into four categories, namely vegetarian vegetable soup, vegetarian seafood soup, vegetarian mushroom soup and vegetarian soup. In addition to the difference in ingredients, it mainly lies in the difference in nutritional value, cost and price, and the taste of soup.
The ratio of main ingredients to clear water in soup is not fixed, but depends on the season and the actual consumption level in the store. You can find some inspiration from the following 13 vegetarian soup and make vegetarian soup suitable for your own shop.
Vegetarian soup
Vegetarian carrot soup 1
1. carrot 1 kg peeled, washed and cut into pieces; 200 grams of celery is washed and cut into small pieces; 80 grams of mushroom pedicle, washed and soaked until soft; Wash soybean sprouts 100g. 2. Pour 6kg of clean water into the pot, add all the raw materials to boil, cover with a small gap, continue to cook on low heat 1 hour, turn off the fire, and filter as needed.
Vegetarian carrot soup 2
1. 500g carrot and 500g radish are washed, peeled and cut into pieces; 100 grams of celery and 60 grams of mushroom stalks are washed. 2. Pour 3kg of water into the pot, add all the materials to boil, then simmer for 2 hours, naturally cool and then filter.
Sugarcane soup 1
1. Take 300g of sugarcane, peel it and mash it. 2. Pour 3kg of clean water into the pot, add 400g of soybean sprouts, 80g of pitted red dates and chopped sugar cane to boil, then simmer 1h and filter.
Sugarcane soup 2
1. sugarcane 1 kg crushed. 2. Pour 5kg of clean water into the pot, add chopped sugarcane, 400g of soybean sprouts,100g of mushrooms, 20g of pitted red dates, boil over high fire, simmer for 2h, and filter.
Bean sprout soup 1
1. 750g of bean sprouts are rooted, washed and drained; Soak 80g of mushroom stalk until soft, cut off the hard part, wash and drain. 2. Pour 20g salad oil into the pot, heat it, add 15g ginger slices and stir fry, add bean sprouts and stir fry, add 5kg clear water, then add 350g carrot pieces, 20g celery 100g red dates and 60g shiitake mushrooms, simmer 1.5h, turn off the fire and filter.
Bean sprout soup 2
Take a soup bucket, pour 4kg of clean water, add Chinese cabbage leaves 150g, soybean sprouts 300g, carrot peel, radish peel and celery leaves 100g, simmer on low fire 1 hr, and filter.
Bean sprout soup 3
Pour 3.5 kilograms of clear water into the soup pot, boil, add 600 grams of soybean sprouts, 200 grams of carrots, mushrooms 140 grams, slow fire 1 hour, and filter.
Bean sprout soup 4
Pour 4kg of clean water into the soup pot, add 500g of soybean sprouts, 250g of Chinese cabbage, 300g of carrot blocks, 400g of corn segments and 30g of pitted red dates, bring to a boil, turn to low heat, cook for 50min and then filter.
Su seafood soup
Su seafood soup
Pour 3.5 kg of clean water into the pot, add fresh mushrooms100g, kelp120g, 200g of soybean sprouts and white radish, 80g of Chinese cabbage and 300g of corn, cook for 2.5 hours with low fire, and filter.
Mushroom Soup
Mushroom soup 1
Take 500 grams of mushroom stalks and 200 grams of broad beans, wash them separately and put them into the pot. Pour in 3kg of clean water, bring to a boil with high fire, then cook with low fire for 65,438+0.5h, naturally cool and filter.
Mushroom soup 2
1. Wash 200g of dried Agrocybe aegerita, 0/00g of russula/kloc, and 0/50g of dried mushrooms/kloc, respectively, and remove the pedicels. 2. Pour 5 kilograms of water into the soup bucket, add all the raw materials, boil over high fire, simmer for 3 hours, and filter.
Sugaotang
Sugaotang 1
1. Soak 30g of dried Tricholoma matsutake, 30g of dried Lentinus edodes, 30g of dried Hericium erinaceus and 30g of dried Morchella in clear water for 20min. 2. Pour 3.5 kilograms of water into the pot and bring it to a boil. Add15g ginger slices and all mushrooms, simmer for 2 hours, and filter.
Sugaotang no.2
Pour 5 kg of clean water into the pot, add 500 g of mushrooms, 300 g of black beef liver, 200 g of Tricholoma matsutake Cordyceps, 400 g of Hei Hu palm and 260 g of ginger, season with 50 g of salt and 60 g of mushroom powder, boil over high fire, stew for 2 hours on medium fire, and filter.
2 minutes and 3 tablespoons vegetarian soup
It is not so simple to make a crystal clear and delicious vegetarian soup. Teacher Chen made a summary for the kitchen friends.
Two main points
Key points 1 Vegetarian soup can be seasoned with salt when it is cooked or when it is served.
Point 2: It is best to use up the cooked vegetarian soup on the same day, and the remaining soup can be refrigerated in the refrigerator 1-2 days.
3-bond
Freshness of ingredients
Vegetarian soup requires that the soup color is clear and not turbid, and it is best to be crystal clear; Mushroom soup requires that the color of the soup should be light brown, and the soup should not be turbid. Because of the seasonal characteristics of mushrooms, vegetarian soup cooked with fresh mushrooms is the most delicious, and the fragrance of mushrooms can be smelled far away. But after the off-season, you can choose frozen mushrooms transported by air in Yunnan, which are almost the same as fresh ones after thawing. Because they use quick-freezing technology, they can lock fresh bacteria in an instant, so that nutrients are not lost; Seafood-flavored vegetarian soup can add some seaweed ingredients, such as kelp, Undaria pinnatifida, laver, seaweed and so on.
Order of adding ingredients
When cooking soup, first put dried mushrooms and kelp, which are rich in flavor and fire-resistant, as well as soybean sprouts and Chinese cabbage. And then put these delicious ingredients, so as to achieve the flavor of various ingredients reflected in the soup, balanced with each other, thus reflecting a "fresh" word.
Cooking time must be controlled.
Mushroom soup is best simmered for 3 -5 hours; Don't stew vegetables for too long, about 1 -2 hours. The vegetable fiber is destroyed for a long time, and the soup is not clear. The time is too short, and the soup base is not enough.
Hot-selling vegetarian dishes 3 models
The reason for the strong sales is that the taro paste is added to the noodles, which makes the taro paste taste better, and it gives people a sense of surprise when brewed into cucumber.
The raw materials are cucumber 1 00g, taro 60g, mushroom powder 4g, dried noodles 4g, Jiang Mo1g, shredded black fungus and shredded kale 5g each, and lotus root slices15g.
Seasoning material A (white pepper and sesame oil 1g, salt 1.5g, mushroom powder and soy sauce), 350g (common sugarcane soup 1g), and wet starch 10g.
Make 1. Peel cucumber, cut into sections, and hollow out the middle; Cut taro into thick slices of about 1 cm, steam in a steamer for 30 minutes, take it out and grind it into taro paste. 2. Add Jiang Mo, Lentinus edodes powder and dried noodles into taro paste, knead into dough, put it in the middle of cucumber, put lotus root slices on the surface, steam in a steamer for 8 minutes, and take it out. 3. Pour the vegetarian soup into the pot and bring it to a boil. Add shredded auricularia and shredded Chinese kale, season with material A, simmer for 2 minutes, thicken with wet starch, and put in a cup. 4. Put the steamed cucumber and taro paste into the cup and put lotus root slices on the surface.
The key is not to steam the cucumber for too long, so as not to lose its color and taste.