As a vegetarian diet, vegan assorted food is delicious and healthy. It has the aroma of meat dishes and the benefits of vegetarian food. Very popular with everyone. Since I was a child, I have liked to eat vegetarian assorted products from Daoxiang Village. I often care about Daoxiang Village. With the constant increase in prices, I felt that the price was a little expensive, so I made my own food and clothing. Later, this eight-treasure vegetarian assorted became the most popular dish in my family and a must-have dish during my family's holidays. I make a big pot every time. As a result, I might not be able to eat it myself, and I had to put up several lunch boxes. They packed them all and took them away... <br />All the ingredients of Babao Vegetarian Assorted can be combined with different vegetarian dishes according to your preferences. Today I used it; mushrooms, fungus, tofu, crispy tofu, peanuts, lotus root, carrot. Babao vegetarian assorted; bright in color, rich in nutrients and rich in taste. It is a delicious vegetarian food suitable for all ages.
On weekdays, I like to eat steamed vegetables. They are healthy, delicious, light and easy to digest. <br /><br />For this year's New Year's Eve dinner, considering the poor teeth of my parents-in-law, I made several steamed vegetables with different ingredients and flavors. <br />Yuba is always available at home all year round, and it is good to stew, roast, stir-fry, and salad. My family eats a lot of fans. Steams beef with vermicelli, and the soup is immersed in the vermicelli. It is fragrant and smooth, and the taste is very delicious...
As the saying goes,"Eating mutton in winter competes with ginseng." Mutton is a popular winter supplement. According to the "Compendium of Materia Medica" records: mutton has the effects of "warming the middle and replenishing the deficiency, appetizing and strengthening the appetite, nourishing the kidney qi, nourishing the liver and improving eyesight, strengthening the spleen and stomach, and replenishing the lungs and supporting qi." Therefore, eating mutton regularly can remove moisture, avoid cold, warm the heart and stomach, and replenish the yang, which is very beneficial to improving people's physical fitness and disease resistance. <br />Yuba is made of soybeans and has similar nutritional value to soybeans. Yuba has a good brain-strengthening effect and can prevent the occurrence of Alzheimer's disease. It is also rich in iron and is easily absorbed by the body. It has a certain effect on iron-deficiency anemia; the phospholipids contained in Yuba can also reduce the cholesterol content in the blood, which has the effect of preventing hyperlipidemia and arteriosclerosis
Mullet larvae have always been a regular food for coastal residents. Its cooking methods are also diverse. This recipe adds old pickles from Yangkou and is cooked with two bean derivatives: vermicelli and tofu bamboo. The finished product has a fragrant, tough taste and clear hierarchy, making it a good choice for home and party dishes. You can follow this recipe and the simple steps to try this seafood stir-fried dish. <br />Ingredients: 250g mullet (unprocessed), 25g old pickles, 130g pork belly<br /> Accessories: 20 vermicelli (dry), 20 grams of tofu bamboo (dry), 3 pickled peppers<br /> Seasoning: 3 stages of green onion, 4 slices of ginger, 10 ml of cooking wine, 2 g of salt, 20 ml of oil<br /> Water volume: 400 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Wash the mullet, blanch it with water and drain it;<br /> b. Soak the old pickles, wash them, and slice them;<br /> c. Wash and slice the pork belly;<br /> 2. Handling excipients<br /> a. Send back the fan bubble to soften;<br /> b. Soak the tofu bamboo and cut the elephant eye blocks;<br /> c. Weigh pickled peppers for later use;<br /> 3. Starting the pot loading<br /> a. Pour oil (20 ml) into the pan, add spring onion segments, ginger slices, and pickled peppers;<br /> b. Add pork belly slices, old pickle slices, mullet, vermicelli, and tofu bars;<br /> c. Add cooking wine, salt (2 grams) and water;<br /> d. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program. <br />4. Remove the pan and load the plate<br /> a. When the cooking is over, stir the ingredients in the pan evenly, set up a plate and serve.
Braised duck with tofu bamboo<br /> The meat quality of duck itself is relatively thick and greasy, but when it is stewed with yuba in this recipe, the excess oil will be absorbed, making the duck meat instantly soft, waxy and fragrant. Local people in Shandong often eat soy products. Yuba is a derivative of soybeans and naturally becomes a common side dish on local dining tables. You can refer to this recipe and try it at home. Eating warm and clearing duck meat in autumn is also very beneficial to your body. <br />Ingredients: duck (400g), 3 strips of tofu bamboo (about 150g)<br /> Seasoning: 4 sections of green onion, 3 cloves of garlic, 4 slices of ginger, 30 g of flour paste, 5 ml of soy sauce, 10 ml of cooking wine, 5 g of sugar, 5 g of salt, 20 ml of oil<br /> Water volume: 600 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Break the tofu bamboo and soak the hair until soft;<br /> b. Wash the duck and chop it into large pieces;<br /> 2. Starting the pot loading<br /> a. Pour oil (20 ml) into the pan, add green onion slices, garlic cloves, and ginger slices;<br /> b. Add duck pieces and tofu bars;<br /> c. Add flour paste, soy sauce, cooking wine, sugar, salt and water (600 ml including all liquid seasonings)<br /> d. Cover the lid and press the [Chicken] button to start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When cooking is over, stir the ingredients in the pan evenly and pick out the onion and ginger seasoning;<br /> b. Put all the ingredients into a plate, set on a plate and serve.
