How to cook delicious and simple vegetarian menu
Prepare materials
- 1. Grilled eggplant with onion fat: 2 eggplants, 5 green onions (or 1 plantain), 1 pinch of salt, 2 tablespoons cooking oil, chili soy sauce for dipping, 2 tablespoons crushed roasted peanuts
- 2. Fried Tofu: 3 covers of tofu, cooking oil, perilla leaves or marjoram
- 3. Steamed abalone mushrooms with lemongrass and ginger sauce: 300g abalone mushrooms, 2 lemongrass plants, 1/2 horn chili, 1 pinch of salt, coriander leaves or coriander leaves, coriander leaves
- 4. Ginger sauce ingredients for steamed abalone mushrooms with lemongrass: 15ml vegetarian fish sauce, 50ml filtered water, 2 teaspoons granulated sugar or brown sugar, 1/2 small ginger root, 2 garlic cloves, 1/3 horn chili
- 5. Mushroom soup cooked with dill: 150g straw mushrooms, 1 cover of tofu, 1 tomato, 50g pineapple (pineapple), 2 fennel, salt, soy sauce, vegetarian seasoning (depending on preference)
Today’s vegetarian menu includes:
Grilled eggplant with onion fat
Fried Tofu
Steamed mushrooms with lemongrass and chili with ginger sauce
Mushroom soup cooked with dill
Grilled eggplant with onion fat
Grilled eggplant on charcoal fire until cooked, put in a bowl of water to soak for easy peeling. Then put the eggplant on a plate.
Scallions are washed, drained, and chopped. Heat a pan, add oil. When the oil is hot, add scallions and a pinch of salt and stir quickly, turn off the heat.
Drizzle onion oil over eggplant. You can add a little soy sauce and chili pickle (or for dipping). Add roasted peanuts to your liking.
Fried Tofu
Wash tofu, cut into bite-sized pieces. Drain or can be wiped dry to prevent oil splashing when frying.
Heat a pan, add oil. Next, fry the tofu until golden brown, remove to a plate lined with absorbent paper.
Served with perilla leaves or marjoram leaves, dipped with soy sauce. You can use chives to replace scallions if you’re eating vegan.
Steamed abalone mushrooms with lemongrass and ginger sauce
Mushrooms are washed and then soaked in diluted water for 20 minutes. Wash, dry, cut into bite-sized pieces.
Put sliced or smashed lemongrass in a pot and boil with 50ml of water and a pinch of salt. When boiling, put the mushrooms in the lid, steam for about 10 minutes to cook.
While waiting for the mushrooms to cook, make ginger sauce.
Peel 1/2 small ginger root, wash well. Chili is also washed. Peel 2 garlic cloves. Then chop the ingredients.
Next put in the cup: fish sauce, filtered water, sugar. Stir until the sugar dissolves, squeeze a piece of lemon juice or kumquat (kumquat) and add minced garlic, chili, and ginger.
Ripe mushrooms take out on a plate, garnish with cilantro leaves or coriander leaves. Dipping with ginger sauce is very delicious.
Mushroom soup cooked with dill
Straw mushrooms peeled off the mushroom feet, soaked in diluted salt water for 15 minutes, rinsed clean, and drained. Tofu, tomato and pineapple, washed and cut into bite-sized pieces.
Boil water, add mushrooms and cook for 7 minutes, then add pineapple, tomatoes, and tofu. Bring to a boil and remove the foam (if any). Season with 1 teaspoon of soy sauce, add salt, seasoning to taste. Drop the dill leaves, turn off the stove. Ladle the soup into a bowl.
Wish you success and delicious with vegetarian rice menu this is it!
at Blogtuan.info – Source: Afamily.vn – Read the original article here
