12 rețete vegetariene super ușoare, imagini frumoase care să-ți facă foame, oricine le poate face.
Awesome! Welcoming vegetarians with super easy vegetarian food recipes, both savory and sweet. Whether it’s vegetarian crispy pork, vegetarian shredded mushrooms, green bananas, fried golden needle mushrooms. Vegetarians shouldn’t miss this event!
Vegetarian food recipes
1. Vegetarian Crispy Kale Sian
Ingredients: Eight Saints
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Kale tops or small, young kale plants •
1/3 cup water
• 1 teaspoon corn starch
• White sesame seeds roast
How to make Eight Saints
1. Splash the shiitake mushrooms in water until delicate (cut off the stems) and blend in with soy sauce and sesame oil
. 2. Barbecue the shiitake mushrooms in a dish. Add sufficient oil to cover the dish. Broil until cooked through, fragrant and wonderful in variety. Scoop onto a serving plate and get ready.
3. Make the sauce by blending water in with corn starch. Season with just enough soy sauce. (Taste it to ensure it’s somewhat pungent.) It resembles a sauce.
4. Whiten the kale in steaming hot water. When cooked, then place it in chilly water to save its tone. Then put it on a serving plate close to the shiitake mushrooms, top with the sauce, sprinkle with toasted white sesame seeds, and serve.
2. Vegetarian shredded mushrooms
How to make vegetarian shredded mushrooms
1. Tear the oyster mushrooms into small strips (the traditional method uses drying in the sun until completely dry. But it took too long. Oh, I used the method of drying in a hot air oven) at a temperature of 200 degrees Celsius for about 13 minutes. During drying, stir the mushrooms frequently to make the dryness evenly distributed. (When dry, you will have about 1 cup of mushrooms.)
2. When the mushrooms are dry enough, Fry in hot oil over medium heat. (Fry for a short time) until the mushrooms are crispy. Scoop up and drain the oil and set aside.
3. Bring water, palm sugar and soy sauce and mix until dissolved. Add white sesame seeds and heat over medium heat until it becomes thick and sticky. (Think of thick water topping.)
4. Then add the mushrooms and mix with the seasoning water mixture. Gently stir the mixture together over low heat until it’s dry and crispy. Gently spread the mushroom flesh out. Once it’s dry (even if it’s not too crispy, that’s okay), leave it until the temperature drops. (The mushroom pieces will become crispier.) Ready to serve.
Vegetarian shredded mushrooms, type 2, recipe without oil
From being sent a menu of shredded mushrooms Many people like it very much, but the problem is that it takes a lot of time to dry in the sun. Because some people still don’t have equipment for drying. and wasted oil in frying I wasn’t skilled at controlling the time when frying and simmering the cooking liquid, causing burns, unattractive mushroom colors, and a lot of equipment. So I tried this menu again. Bake and fry in one step with the Philips Airfryer by adjusting the cooking method. While still having an appetizing shredded mushroom But it’s twice as convenient and easier to do than before. Let’s see how to do it.
Ingredients: Vegetarian shredded mushrooms
250 grams of oyster mushrooms, torn into small strips
• 1 tablespoon of good palm sugar
• 1 tablespoon of water
• 1 teaspoon of soy sauce
• 1 tablespoon of white sesame or as desired.
How to make vegetarian shredded mushrooms
1. Tear the mushrooms into little strips and heat at 200 degrees Celsius for around 12 minutes while sitting tight for drying. Habitually mix the mushrooms to equitably convey the dryness. (When dry, you will have around 1 cup of mushrooms.) Put away.
2. Take water, palm sugar, and soy sauce. Blend until broke down. Add white sesame. Then, at that point, take the mushrooms that we prepared and blend in with the water to cook well. Then, at that point, prepare again at 200 degrees Celsius for around 3 minutes, spreading the mushroom pieces equally. Put away briefly to cool. The mushrooms will be fresh and delightful and prepared to serve
3. Stir-fried vegetarian cabbage
This menu is made vegetarian and it’s just as delicious as the original. If you don’t believe me, try it, hehe.
Ingredients for Stir-Fried Vegetarian Cabbage
Tear cabbage into pieces. (As big or small as you like)
• Shiitake mushrooms soaked in water until soft, cut into strips
• Soy sauce
• Vegetable oil
How to make stir-fried vegetarian cabbage
1. Heat a container over high intensity. Put in vegetable oil. Broil the shiitake mushrooms until fragrant.
2. Add the cabbage. (Try not to be in that frame of mind to blend and leave it briefly.) Then leisurely pan fried food the cabbage until it’s nearly cooked through. Unite them in the focal point of the skillet.
3. Pour soy sauce on the sides of the container. Stand by a second to smell the daintily consumed smell of the soy sauce (don’t hurry to blend it, stand by a second prior to pan sear) by scouring the cabbage against the edge of the container where we poured the soy sauce a second prior. Once cooked through, switch off the intensity, put on a plate and prepared to serve.
4. Vegetarian Crispy Pork
Ingredients of vegetarian crispy pork
150 grams of agricultural protein (you can use any agricultural protein) Pormee has vegetarian meatballs. So I cut it into small strips)
• 1 tablespoon of vegetarian red curry paste
• 2 teaspoons of soy sauce
• 3 tablespoons of crispy fried flour
• 2 teaspoons of palm sugar
• 2 tablespoons of shredded kaffir lime leaves
• Vegetarian seasoning powder ( You can add a little more if you have any.)
How to make vegetarian crispy pork
1. Take vegetarian red curry paste, soy sauce, crispy fried flour, palm sugar, kaffir lime leaves and vegetarian seasoning powder. Knead and mix with vegetarian meatballs or vegetarian protein that we have prepared.
2. Fry in hot oil. Use medium heat until golden brown.
Note: Can be used as an appetizer. It’s delicious eaten with hot steamed rice. Add it to stir-fried vegetables or stir-fried kale with red fire. It’s kale with crispy pork and it’s very delicious.
5. Kale with crispy vegetarian pork
Ingredients of Kale and Vegetarian Crispy Pork
Kale, cut into pieces
• Soybean paste
• Shiitake mushrooms (soaked in water until soft, cut into strips)
• Smashed bird’s eye chilli
• Sugar
• A little water
How to make kale and vegetarian crispy pork
1. Heat a dish, add vegetable oil, sear the shiitake mushrooms, switch on the intensity to high, then, at that point, add the kale and squashed 10,000 foot stew and sautéed food.
2. Season with soybean glue and sugar. At the point when the vegetables are delicate, switch off the intensity, eliminate and put on a plate. Sprinkle with firm pork and curry glue. Prepared to serve.
6. Vegetarian Kua Kling
This vegetarian khua kling menu can be eaten with hot steamed rice or alongside fresh vegetables. Wrap it in vegetables and make it into a delicious miang. The way to do it is simple.
Ingredients for vegetarian khua kling
Small squares of dry agricultural protein
• Vegetarian curry paste
• Soy sauce
• Palm sugar
• Vegetarian seasoning powder
• Chopped kaffir lime leaves
Note: Due to many factors, the taste may not be the same in each house. Oh, I’ll just tell you the ingredients. Friends, season as you like.
How to make vegetarian khua kling
1. Broil the horticultural protein in hot oil. (Put it in a container and sear it. At the point when the oil sizzles, mix everything over. Then, at that point, count 1-3 and scoop it up right away. will make it crispier and more fragrant)
2. Heat a container, add vegetable oil, trailed by curry glue, season with palm sugar, preparing powder, and soy sauce. Taste as wanted.
3. Pan sear until done, blend in the broiled farming protein. also, keep on cooking on low intensity until dry in the manner you like. Sprinkle with hacked kaffir lime leaves, switch off the intensity, put on a plate and present with new vegetables as wanted.
7. Baked vegetarian vermicelli
Ingredients for baked vegetarian vermicelli
3 shiitake mushrooms (absorbed water until delicate, cut into strips)
• 3/4 cup brilliant needle mushrooms
• 3/4 cup wood ear mushrooms
• 3/4 cup finely cleaved ginger
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 cup water
• New pepper or dark pepper as wanted
• Little bundle of glass noodles (absorb water until delicate Cut into off pieces around 4-5 crawls as wanted)
• Cooked white sesame seeds (for decorate) • 3 tablespoons soybean oil • Thickly cut ginger (to put on the lower part of the pot to forestall consumes)
How to make baked vegetarian vermicelli
1. Combine every one of the fixings as one and saved.
2. Set up the pot for baking. By adding soybean oil and setting the ginger cuts all around the pot.
3. Empty the pre-arranged fixings into the pot. Heat to the point of boiling over medium intensity for around 12-15 minutes (during the tenth moment, open and investigate and blend the vermicelli on top in with the cooking water on the base to guarantee even flavor). When cooked, switch off the intensity, sprinkle with white sesame, put on a plate and prepared to serve.
Note: From this recipe, the pot has no indications of consuming by any means. I’m befuddled also. Haha. Switch on the intensity to medium, needn’t bother with to be excessively high. The intensity is somewhat low towards the end. The flavor comes out smooth and fragrant with the ginger and sesame oil. The noodles are delicate and tacky spot on. Joined with the surface and kind of the 3 mushrooms, I accept that many individuals will cherish this menu. How about we have a go at making it happen.
8. The Legend of Mei J Flower Love
Ingredients: The Legend of Mei J Flower Love
Small head of cabbage or as desired. (If the head is large, cut off the outer leaves and use it to make a menu of fried cabbage with soy sauce over rice.)
• 3 large shiitake mushrooms (soak in water until soft, then cut into strips)
• 3 tablespoons soy sauce
• Corn starch 2 teaspoons (mixed with a little water)
• 2 teaspoons sesame oil
• Vegetarian seasoning powder
• Roasted white and black sesame seeds
How to make the legend of mei flower love
1. Slice the cabbage down the middle across. Scoop out within utilizing an opening blade and spoon. Leaving 2-3 layers on the edge (for making cabbage cups). The scooped out part is destroyed to around 1/3 cup and ready.
2. Blend shiitake mushrooms with soy sauce, sesame oil and destroyed cabbage. Then pan sear with oil until fragrant. Add cornstarch. At the point when the water has thickened, switch off the intensity (in the event that you’re restless, you can keep away from pan-searing, blend well and stuff it into a cabbage cup. Yet, on the off chance that you pan sear it first, it will be more fragrant.)
3. Stuff the sautéed fixings into the cabbage cups that we arranged. What’s more, steam it for around 15-20 minutes until cooked (contingent upon the size of the cabbage).
4. At the point when it’s cooked, Take a blade and cut the cabbage cup into sections like bloom petals. Separate the petals wonderfully.
5. Make the sauce by blending water and a little cornstarch. Season with soy sauce, sesame oil and veggie lover preparing powder. Makes it seem to be sauce. Pour it over until drenched. Sprinkle with white and dark sesame seeds and serve.
9. Vegetarian Mushroom Curry with Vegetarian Phak Wan Pa
Ingredients for Vegetarian Phak Wan Pa Mushroom Mushroom Curry
2 pieces of galangal, pounded
• Vegetarian red curry paste
• Salt
• Mushrooms
• Vegetarian herbs
• Vegetarian seasoning powder
How to make vegetarian mushroom curry with Khon Phak Wan Pa.
1. Bring water to boil and add ginger. Followed by a little vegetarian curry paste. Season with salt and vegetarian seasoning powder and boil until boiling.
2. When the water boils, add the mushrooms. Boil until boiling again. Add the sweet vegetables. When the vegetables soften, turn off the heat. Scoop into bowls and serve.
