素食餐廰

Vegetairan Recipes

Vegetairan Recipes

Tianran Vegetarian Restaurant has vegetarian dishes for you to cook from home.

 

Honey Mushroom

Main ingredients: raw mushroom 200g, semen ginkgo 50g, chestnut 100g. crystal sugar 150g, Broccoli 200g.

Spice ingredients: vegetarian oyster source 2 spoons, soy source table 1.5 spoons, 2 cup of water, sesame oil 2 table spoons.

Cooking methods

  1. Wash raw mushrooms, semen ginkgo and chestnut and soak them in water.
  2. Slowly cook all the spice ingredients until crystal sugar melting.
  3. Mix step 1. and 2. and cook together.
  4. Wash and cut broccoli then using boiling water to blanch the broccoli.
  5. Put broccoli in cool water immediately then take it out in 10 seconds.
  6. Decorate the broccoli clockwise on the edge of plate, then pour main ingredients step 3 in the center of plate

Seaweed String

Main ingredients: 6 dried seaweed papers, pain flour 100g, water 100cc, white sesame 100g and fry oil

Spice ingredients: a lillte salt and white peper.

Cooking methods:

  1. Mix 100g pain flour and 100cc water to be creamily
  2. Heat up fry oil for deep fry
  3. Lay down a dried seaweed paper and pure Step 1. 100g white sesame pain flour paste evenly on the seaweed paper quickly
  4. Cover the the second dried seasweed paper and press a bit pressure to make sure the seaweed paper full cover the paste
  5. Deep fry step 4 and repect 3 and 4 for another 2 sets seaweed papeers
  6. Cut about 0.5 cm slices and season with salt and white peper

Mushroom Parcel

Main ingredients: 18 raw mushroom, vege fish/chicken paste 500g, water chestnut 350g, coriander leaves 100g and Broccoli 200g

Spice ingredients: a lillte salt and white peper.

Cooking methods:

  1. Wash wet mushroom, water chestnut and brocoli then drain the water.
  2. Remove mushroom stand, cut water chesnut 3-4 mm and corianda leves about 0.5 cm,
  3. Lay down a dried seaweed paper and pure Step 1. 100g white sesame pain flour paste evenly on the seaweed paper quickly
  4. Cover the the second dried seasweed paper and press a bit pressure to make sure the seaweed paper full cover the paste
  5. Deep fry step 4 and repect 3 and 4 for another 2 sets seaweed papeers
  6. Cut about 0.5 cm slices and season with salt and white peper