素食烹饪小常识（Vegetarian Cooking Tips）.docVIP

素食烹饪小常识（Vegetarian Cooking Tips） Vegetarian Cooking Tips * vegetable dish tastes the myriads of changes in general, light summer, winter, rich wine, to light, with strong heavy meal. If the flavor of the raw material is strong, the seasoning should be light, and the flavor will be highlighted. When the raw material itself is tasteless, it can be added to the flavor to supplement its taste. * different from vegetarian dishes, fried in the pan, the temperature is not too high, need several fried, crispy, turning to. * vegetarian food generally lack of flavor, so must stir thoroughly, to make tasty seasoning. This soup, a pot of boiling water with salt slightly seasoning, can make vegetable fresh green, and the removal of astringency. The vegetarian is commonly used in flour is the main reason for some skills, materials, because the surface is smooth, more water, to taste, must be attached to food by thicken soup, can make food more dazzlingly beautiful, rich flavor, soft texture. Salt will make the protein coagulation, in cooking protein content rich foods (such as soybean), can not put salt first, otherwise let soybean surface protein coagulation, cant absorb water swelling, not easy to finish. Vegetable dish with a long history of development, its varieties are quite rich. There are the famous Eight Delicacies Rice, Lohan, Mapo Tofu etc.. Due to various category, name and content are not the same. This is to let readers, this is only the famous Beijing Hotel varieties after more than 30 years of development the formation of the list: Sweet and sour pork, braised bamboo shoots, fried shredded eel, spiced baked cake, mushroom burning cabbage, biscuiting sharks fin, vegetarian sausage, fried mixed vegetables, mushrooms gluten, sweet and sour Huangque, vegetarian ham, shiitake mushrooms, in eight chicken biscuit three yuan, fried tofu, fish sauce pork, bamboo shoots, kernel. Gluten, egg fried element tower, crab meat, sweet and sour vegetarian fish, coke slipped gluten