素食养生 捞汁素拼 凉拌海带丝 三丁鹰嘴豆 四喜烤麸

素食养生

清爽无负担

还有大把大把的好处

高颜值和好意头兼备

轻松虏获

全家大小吃货的胃和心

捞汁素拼

材料

——

黄瓜1根 / 紫甘蓝1/4个 / 胡萝卜半只 / 金针菇1把

青椒碎2茶匙 / 红辣椒碎1茶匙 /

酱油 米醋各1勺 / 白砂糖 白芝麻各1茶匙

盐少许 / 凉白开30ml

步骤

——

1. 青椒红辣椒蒜切成末

2. 金针菇焯熟，控水

（焯时用勺按着根部，中小火，否则散开不好码盘）

3. 其他蔬菜处理成丝

4. 将控水后的金针菇码好

5. 中间撒辣椒末、白芝麻，将酱油，米醋，糖、盐，水混合调汁备用

6. 锅内热油少许，浇上辣椒末处，炝香

7. 倒入调汁，吃时拌匀即可

材料

——

海带 适量

盐1/2小勺 / 油1勺 / 辣椒粉1勺

蘑菇粉1/2小勺 / 姜末1/2小勺

步骤

——

1.海带泡发一夜，洗净切丝

2.用开水烫过后过冷水，晾至微微干

3.锅里放油，倒入海带

撒入适量盐、辣椒粉、蘑菇粉和姜末

4.拌匀即可出锅

三丁鹰嘴豆

图片

图片

材料

——

鹰嘴豆 / 西芹 / 胡萝卜

红尖椒 / 盐 / 糖 / 植物油

香油 / 花椒 / 干辣椒

步骤

——

1.鹰嘴豆冷水泡发。

2.锅中加水和适量盐将鹰嘴豆煮至绵软后去皮。

3.将胡萝卜和西芹切成与鹰嘴豆大小等同的丁状。

4.三种食材放入碗中，加入少许盐、糖和香油。

5.炒锅加热放油，花椒、干辣椒小火炒香后捞出，将辣椒油趁热倒入食材中并搅拌均匀。入碗装饰红尖椒圈、芹菜叶即可。

四喜烤麸

材料

——

黑木耳30克 / 干香菇10朵 / 花生仁50克

烤麸2片 / 干黄花菜1把

花生油50毫升 / 食盐2克 / 生抽20克

老抽10克 / 香油3克 / 白糖5克 / 水200毫升

步骤

——

1.木耳、香菇、花生仁、干黄花菜和烤麸用水泡发

2.木耳和香菇洗净切片

3.黄花菜洗净，挤干水分

4.花生煮熟焖至软烂后捞出

5.烤麸切成小块，用清水边清洗边挤压，洗去浆水

6.煮一锅清水，水开下烤麸，再次开后继续煮5分钟，取出后再用清水完全洗去白沫

(如此处理的烤麸才不会带腥酸味)

7.热锅放花生油，烤麸煎炒至金黄后盛出

8.生抽、老抽和白糖调成汁备用

9.起油锅，放木耳、香菇、花生和黄花菜翻炒均匀

10.放烤麸，倒入酱汁翻炒均匀

11.加入一杯的白开水，加盖小火焖煮5-8分钟

12.开锅盖转大火收汁后，淋上香油即可出锅

英语翻译：

Vegetarian health

Refreshing without burden

There are a lot of benefits

Good looks and good intentions

Easy capture

The stomach and heart of the whole family

Lao Juice Su Pin

material

——

1 cucumber / 1/4 purple cabbage / half carrot / 1 enoki mushroom

2 teaspoons chopped green pepper / 1 teaspoon chopped red pepper /

Soy sauce 1 spoon each of rice vinegar / 1 teaspoon each of white sugar and white sesame

A pinch of salt / cool white open 30ml

step

——

1. Mince green pepper, red pepper and garlic

2. Flammulina velutipes blanched and cooked, water controlled

(When blanching, press the root with a spoon, medium and small heat, otherwise the code plate will not spread well)

3. Process other vegetables into silk

4. Code the enoki mushrooms after water control

5. Sprinkle ground chili and white sesame seeds in the middle, mix soy sauce, rice vinegar, sugar, salt, and water to make the juice.

6. Heat a little oil in the pot, pour the chili powder on top, and let it fragrant

7. Pour in the juice and mix well when eating

Kelp salad

image

image

material

——

Kelp moderate amount

1/2 tsp of salt / 1 tsp of oil / 1 tsp of chili powder

1/2 teaspoon of mushroom powder / 1/2 teaspoon of minced ginger

step

——

1. Soak kelp overnight, wash and shred

2. After scalding with boiling water, super cool water and let it dry until slightly dry

3. Put oil in the pot and pour the kelp

Sprinkle some salt, chili powder, mushroom powder and ginger

4. Mix well to get out of the pot

Three Diced Chickpeas

image

image

material

——

Chickpeas / Celery / Carrots

Red pepper / salt / sugar / vegetable oil

Sesame oil / Chinese pepper / dried chili

step

——

1. Soak chickpeas in cold water.

2. Add water and some salt to the pot and boil the chickpeas until they are soft and peeled.

3. Cut carrots and celery into cubes the size of chickpeas.

4. Put the three ingredients in a bowl, add a little salt, sugar and sesame oil.

5. Heat the wok and put the oil, stir fry the pepper and dried chili on a low heat, then remove it, pour the chili oil into the ingredients while it is hot and stir evenly. Put in a bowl and decorate the red pepper rings and celery leaves.

Sixi roasted bran

material

——

30g black fungus / 10 dried shiitake mushrooms / 50g peanut kernels

2 slices of roasted bran / 1 handful of dried day lily

50ml peanut oil / 2g salt / 20g light soy sauce

10g soy sauce / 3g sesame oil / 5g sugar / 200ml water

step

——

1. Soak fungus, shiitake mushrooms, peanut kernels, dried day lily and roasted bran in water

2. Wash and slice fungus and shiitake mushrooms

3. Wash the day lily and squeeze out the water

4. The peanuts are cooked and simmered until soft and rotten, then remove

5. Cut the roasted bran into small pieces, wash with water while squeezing to remove the slurry

6. Boil a pot of water, boil the bran under the water, continue to cook for 5 minutes after boiling again, and then completely wash away the white foam with water

(The roasted bran treated in this way will not have a fishy sour taste)

7. Put peanut oil in a hot pan, fry the roasted bran until golden brown and serve

8. Make soy sauce, dark soy sauce and sugar into juice for later use

9. Raise the frying pan, add fungus, shiitake mushrooms, peanuts and day lily and stir fry evenly

10. Put the roasted bran, pour in the sauce and stir fry evenly

11. Add a cup of boiled water, cover and simmer for 5-8 minutes

12. Open the lid and turn to high heat to collect the juice, then pour the sesame oil on it and it will be out of the pot