A Vegetarian Feast for the Senses
As a self-proclaimed foodie,
seeing such delicacies
makes me secretly swallow several mouthfuls of drool!
Ready? Here comes the menu!
Pickled Pepper Lotus Root Slices
Tossed Broccoli
Steamed Tofu
Stir-fried Bamboo Shoots with Straw Mushrooms Quick-Fried Chili Cucumber Blanched Lettuce
Delicious Mixed Vegetables Sesame-Scented Good Karma Spicy-Sour Walnut Kernels
Steamed Vegetarian Fish
I.Pickled Chili Two-Color Lotus Root Slices
Ingredients:
Lotus root, wild chili peppers (as needed)
White vinegar, salt, white sugar, MSG, amaranth red (extracted from amaranth leaves) (as needed)
Method:
1. Scrub and wash lotus root, slice thinly. Rinse off starch, blanch in boiling water for 3-5 minutes. Drain and plunge into cold water to cool; set aside. Wash wild chili peppers and mince finely.
2. Mix minced chili peppers, white vinegar, salt, sugar, and vegetarian MSG. Pour over prepared lotus root slices. After marinating for one hour, you'll have crisp, tangy, and spicy pickled lotus root slices.
3. Take a portion of the pickled slices and briefly dip them in diluted amaranth red dye to achieve a pink hue.
Characteristics: The white and pink slices arranged together create a visually appealing contrast. The dish offers a delightful balance of sour, spicy, and crisp textures, making it incredibly appetizing.
II. Tossed Broccoli
Ingredients:
Broccoli, as needed
Seasonings: White vinegar, sesame oil, salt, vegetarian chicken bouillon powder, each to taste
Method:
1. Break broccoli into small florets and blanch in boiling water until tender-crisp. Immediately transfer to cold water to preserve vibrant color and crisp texture.
2. Mix sesame oil, white vinegar, salt, and vegetarian chicken bouillon powder. Toss with drained broccoli until evenly coated.
Characteristics: The vibrant green broccoli fills the room with vitality, as if you've stepped into nature's pure oxygen.
III. Steamed Tofu
Ingredients:
1 block tofu, small amounts each of peas, carrots, cilantro, and vegetarian sausage slices
Seasonings: Minced ginger, salt, MSG, Sichuan pepper water, cornstarch (optional, adjust to taste)
Method:
1. Slice tofu into large thin pieces and place in a bowl.
2. Whisk seasonings into a paste, pour over tofu, then steam until cooked.
3. Thicken sauce with cornstarch and vegetarian sausage slices, pour over steamed tofu to serve.
Characteristics: A delicious dish with an elegant presentation and savory flavor. Just for fun, treat it like a model...
IV. Bamboo Shoots Braised with Straw Mushrooms
Ingredients:
Winter bamboo shoots, dried straw mushrooms, vegetarian ham (as needed)
Seasonings:
Qishan Mountain Delicacies Seasoning, salt, Qishan Spicy Sesame Oil, vegetarian broth, cornstarch slurry (as needed)
Method:
1. Peel and clean winter bamboo shoots, wash thoroughly. Cut into 3cm-long olive-shaped pieces. Slow-fry in vegetable oil until cooked through, then drain.
2. Slice vegetarian ham and set aside.
3. Trim stems from straw mushrooms. Soak in water, rinse clean, and drain thoroughly.
4. Add the vegetarian broth (or original stock), bamboo shoots, and straw mushrooms. Simmer for about 30 minutes. Add seasonings, then thicken with a light cornstarch slurry. Plate the dish and top with the vegetarian ham slices.
Original Stock Recipe: Grind roasted soybeans and dried shiitake mushrooms into powder. Mix with boiling water to make the original stock.
V. Stir-Fried Chili Cucumber
Ingredients:
1 pound fresh tender cucumbers, 4 red chili peppers
Seasonings: Ginger, soy sauce, vinegar, sugar, salt
Method:
1. Wash cucumbers, halve lengthwise, remove seeds, and slice into 8cm-long pieces. Sprinkle with salt, marinate for 10 minutes, then drain.
2. Add soy sauce, vinegar, sugar, and salt. Toss to combine.
3. Slice chili peppers into thin strips and arrange on top. Slice ginger into thin strips and place over the vegetables.
4. Heat oil in a wok until smoking hot. Pour over the vegetables. Cover with a plate and let sit briefly.
Characteristics: Sweet, spicy, sour, and aromatic. Nutritious and incredibly simple to prepare.
VI. Blanched Lettuce
Ingredients
Lettuce, Light soy sauce, Salt, Red bell pepper
Method
1. Wash the lettuce and slice the red bell pepper into rings.
2. Bring a pot of water to a gentle boil (60-70% heat).
3. Briefly blanch the lettuce, then remove and drain.
4. Arrange red pepper rings on top of the lettuce.
5. In a bowl, combine half a bowl of boiling water with light soy sauce and salt to taste. Add sliced chili peppers for extra heat if desired.
6. Pour the dressing over the lettuce and serve.
VII. Delicious Mixed Salad
Ingredients
Lettuce, Carrot, Cucumber, Roasted Peanuts
Raisins, Tempeh Paste, Tomato Paste, Vegetable Oil
Method
1. Wash tender lettuce leaves. Peel and slice carrot. Wash cucumber. Tear off pieces of steamed bun. Crush roasted peanuts. Set aside.
2. Heat a little oil in a pan, add the bread slices, and fry them over low heat.
3. Julienne the carrots. Tear larger lettuce leaves into pieces and arrange them on a plate.
4. Tear the stems and small leaves into desired sizes, then toss with the carrot shreds into a bowl containing tempeh sauce.
5. Add all remaining ingredients to the bowl, pour in tomato sauce to taste, and mix well.
VIII. Sesame-Scented Good Karma
Ingredients:
Dried shiitake mushrooms
Additional ingredients: Sesame seeds, shredded ginger, cilantro leaves
Method:
1. Soak dried shiitake mushrooms in water until fully rehydrated. Boil in a soup pot for 30 minutes, then drain, rinse under cold water, and shred.
2. Deep-fry pork belly slices until crispy. Remove and drain excess oil. Reserve a small amount of oil in the pan to make the sauce.
3. Add the mushrooms and stir-fry until heated through. Transfer to a serving dish and sprinkle with sesame seeds, ginger threads, and cilantro leaves.
IX. Spicy Walnut Kernels
Ingredients:
Walnut kernels, as needed
Seasonings: Salt, MSG, vegetable oil, white sugar, ground Sichuan pepper, ground black pepper, ground chili powder, each as needed
Method:
1. Stir-fry walnut kernels until crispy; set aside.
2. Heat a small amount of vegetable oil (or add a splash of water) in a wok. Stir-fry sugar over low heat until thickened. Add walnut kernels, salt, Sichuan pepper powder, black pepper powder, chili powder, and MSG. Stir-fry quickly until evenly coated, then remove from heat.
Characteristics: Delivers a sweet-spicy flavor with a numbing aroma and crisp texture. For a sweeter taste, add more sugar to create a thicker sugar coating, enhancing crispness.
Note: Avoid burning the walnuts or caramelizing the sugar excessively. Seasonings can be adjusted to personal preference—sweeter, nuttier, spicier, or saltier. Cumin powder or five-spice powder may be added. Walnuts can be substituted with peanuts, broad beans, or cashews—endless variations to suit your taste.
X. Steamed Vegetarian Fish
Ingredients:
1 vegetarian fish fillet, shiitake mushrooms, bamboo shoot slices, celery (as needed)
Seasonings:
Shredded ginger, MSG, ground pepper, vegetarian oyster sauce, vegetable oil, salt (as needed)
Method:
1. Soak shiitake mushrooms until softened. Rinse bamboo shoots and celery, then slice the bamboo shoots and cut the celery into sections.
2. Slice the vegetarian fish diagonally. Quickly stir-fry in oil, then remove and drain excess oil. Place a slice of shiitake mushroom and bamboo shoot into each diagonal cut (to absorb excess oil and infuse flavor into the fish). Transfer to a heat-resistant dish. Top the fish with celery segments and shredded ginger.
3. In a small bowl, combine a little water (add more for more broth), MSG, ground pepper, vegetarian oyster sauce, and salt. Stir well and pour over the fish. Steam for 15–20 minutes. Your steamed vegetarian fish is ready.
Got it? Now get moving at home!