素香园,呼吸深秋的味道

文摘   2024-09-14 21:00   辽宁  

遵循自然法则,

Follow the laws of nature,

让食更有道法,让食更为健康。

Make food more Taoist and healthier.

有这道法自然,走进农耕文化。

With this method of nature, it has entered the farming culture.

让植物更自然生长,

Let the plants grow more naturally,

只有自然生长的植物,才有更强大的蓬勃生命力。

Only plants that grow naturally can have a stronger and more vigorous vitality.

课 Vegetable class
松露焗春笋
Stirred bamboo shoots with truffles
用料:春笋380克,松露1颗
Ingredients: 380 grams of spring bamboo shoots, 1 truffle
制作:将春笋380克,洗净改刀沸水控干水分,平底锅放菜籽油放入春笋煎香,煎干倒出控油备用。松露切片,起锅烧油放入松露炒香,在放入春笋,盐4克,蘑菇精8克,小火煸香出锅装盘即可。

Production: 380 grams of spring bamboo shoots, wash and change the knife to boil water to control the moisture, put rapeseed oil in the pan and fry the spring bamboo shoots until fragrant, fry dry and pour out the oil control for later use. Slice the truffle, heat the oil and stir-fry the truffle until fragrant, add spring bamboo shoots, 4 grams of salt, 8 grams of mushroom essence, and stir over low heat until fragrant.

椰浆桃胶蝶豆花

Chilli and Eggplant Rolls

用料:桃胶180克、椰浆300克、冰糖30克、蝶豆花5克

Ingredients: 180g peach gum, 300g coconut milk, 30g rock sugar, 5g butterfly tofu pudding.

制作:把桃胶水发洗净,去杂质备用,起锅烧开水后,将桃胶沸水透凉备用,起锅放入清水放入冰糖,在放入蝶豆花煮开,出颜色,捞出蝶豆花,放入桃胶煨至入味装盘,在将椰浆加热倒入,点缀花草即可。

Preparation: wash the peach gum water, remove the impurities for use, boil the water in the pot, cool the peach gum boiling water for use, boil the water in the pot, put rock sugar, put butterfly tofu pudding in the pot, boil it, take out the color, take out butterfly tofu pudding, put peach gum into the pot until it tastes delicious, heat the coconut milk, pour it in, sprinkle flowers and plants.

佛门如意斋
Black truffle mixed with wild rice
用料:鹌鹑蛋100克,茨菇100克,土豆50克,草菇100克,彩椒,杭椒各适量,姜2片,东古一品鲜8克,素耗油8克,鸡饭老抽适量,蘑菇精6克,糖3克。
Ingredients: 100 grams of quail eggs, 100 grams of mushrooms, 50 grams of potatoes, 100 grams of straw mushrooms, appropriate amounts of bell peppers and Hangzhou peppers, 2 slices of ginger, 8 grams of Donggu Yipinxian, 8 grams of vegetarian oil, appropriate amount of chicken rice soy sauce, 6 grams of mushroom essence, 3 grams of sugar.
制作:将鹌鹑蛋煮熟透凉,剥壳备用,茨菇去皮大的改刀切成小块备用,土豆去皮洗净改刀切块,草菇洗净改刀沸水透凉备用,彩椒,杭椒洗净改刀备用。起锅烧油,六成油温下入鹌鹑蛋茨菇炸制金黄捞出备用。彩椒杭椒过油备用。另起锅烧油放入姜片爆香,在放入素耗油8克,东古一品鲜8克,鸡饭老抽适量,蘑菇精6克,糖3克,在放入土豆鹌鹑蛋水适量大火烧开小火煨3分钟左右放入茨菇在煨2分钟左右,大火收汁勾芡放入彩椒,杭椒,出锅淋香油即可。
Production: Cook the quail eggs and cool them thoroughly, peel the shells and set aside, peel the mushrooms and cut them into small pieces for later use, peel and wash the potatoes and cut them into pieces, wash the straw mushrooms and change the knife to boil water and cool them for later use, and wash the bell pepper and Hangzhou pepper and change the knife for later use. Heat the oil, fry the quail eggs and mushrooms at 60% oil temperature until golden brown and set aside. Bell pepper and Hangzhou pepper are oiled and set aside. Stir-fry the ginger slices in another pot to heat the oil, put in 8 grams of vegetarian oil, 8 grams of Donggu Yipin fresh, an appropriate amount of chicken rice soy sauce, 6 grams of mushroom essence, 3 grams of sugar, put in the appropriate amount of potatoes, quail egg water, boil over low heat and simmer for about 3 minutes, put in the mushrooms and simmer for about 2 minutes, reduce the juice on high heat, thicken the bell pepper, Hangzhou pepper, and pour sesame oil out of the pot.

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