豆腐烤串 食材：豆腐、蘑菇、彩椒、姜、鹽、糖、醬油、孜然粉、竹籤 做法： 1、將豆腐、蘑菇、彩椒洗凈切...
好吃到不想再吃肉
這個「羅漢齋」(Buddha Bowl) 的名詞我先前在 YouTube 上看影片時才認識的名字，因為在台灣我還真的從來沒聽過，後來看了不少影片與介紹，其實它就是集結了不同種食物組合而成的一碗營養美味料理。
与坚持梦想者同行\x0a 与坚持信念者同行\x0a 与相信者同行\x0a 感谢这一分钟的陪伴\x0a 把这份能量
豆腐烤串 食材：豆腐、蘑菇、彩椒、姜、鹽、糖、醬油、孜然粉、竹籤 做法： 1、將豆腐、蘑菇、彩椒洗凈切...
慈悲＋環保＋健康＋時尚＝素食 大家一起來，現在就從你我自身開始做起吧！……. 鳳梨咕嚕猴頭菇 材料： 新鮮猴頭菇 新鮮鳳梨 青紅椒 調料： 生粉 麵粉 泡打粉 鹽 番茄醬 山楂片 橙汁 白糖 白醋 鹽 做法： 1.猴頭菇用手撕裂成小塊， 將猴頭菇放入開水鍋中焯水，倒出擰乾水分。 2.將麵粉50克加少許泡打粉和生粉20克，調成脆漿粉待用。 3.鳳梨削皮，切成扇形塊待用。 4.青紅椒切三角塊待用。 5.在擰乾水分的猴頭菇中，拌入少許鹽，步驟(2)的脆漿粉拌入拌勻。 6.起鍋倒入油，待油溫升至5成左右，將猴頭菇沾上脆漿粉的塊，入鍋炸片刻出鍋。待油溫升至6成左右將猴頭菇塊放入複炸，再放入青紅椒三角塊出鍋。 7. 起鍋，鍋中加入少許番茄醬、山楂片、橙汁、白糖、白醋、鹽少許水，調成糖醋汁。然後將鳳梨塊、猴頭菇塊、青紅椒三角塊一起倒入翻炒，勾一點點薄芡，淋少許油出鍋裝盤即可。 提示： 糖醋汁比例要正確， 猴頭菇塊一定要複炸，注意掌握油溫高低。一定要注意勾薄芡，最後淋一點點油，不然的話無光澤。
好吃到不想再吃肉
Was down at my friend's nearly complete house the other day. She has this moringa tree that grew outside her gate and due to the construction, they actually hard prune the tree. I was amazed that under such harsh condition, the tree actually flourish. To this, it reminded me to harvest the moringa from my garden. The last harvest, I had done a delicious Moringa Soup but did not have a chance to document nor take a photo. This plant was a heart pain for me, as it was sick and I had tried many ways to save it. The trunk was in bad shape and I did not expect it to grow but surprisingly, it gave us two good harvest before I called it quits because I was afraid that it will "infest" the rest of the plants. Anyway, for this round of harvest, I shall attempt Moringa Egg Roll. You can read more about the benefits of this green from here. Since I am not a fan of processed food, I rather take my nutrients direct. Learning experience: This is really good to get your kid to eat their greens. Especially one that is full of nutrients. Need to work on my rolling to get a more compact egg roll. Overall, I am glad that my family likes it. Adapted What you need: 6 eggs 1 tbsp plain flour Salt to taste Pepper to taste ¼ cup of cheddar cheese 60g moringa leaves, remove stem Butter for cooking Method: Heat a tsp of oil in a wok, add the moringa leaves and stir fry with a little salt until leaves turn bright green and start to wilt. Stir fry until the dish is a little dry. Remove from heat and leaves to cool. Whisk eggs with flour, salt and pepper. Pour enough to cover a preheat well oiled frying pan. Spread the moringa leaves and top if off with cheddar cheese. Cover and let it cook on low heat until cheese melts. Remove and carefully roll it into a roll. Cut and serve. Enjoy!
1、醬烤杏鮑菇 用料 杏鮑菇4顆/花生油/醬香燒烤料 做法 1.杏鮑菇摘洗乾淨，用廚房紙巾抹乾水分 2.順長切成...
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好吃到不想再吃肉
好吃到不想再吃肉
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
I’ve made some changes to this recipe since I first published it in 2019 because my tastes change! Over the past few years, I’ve prepared this mapo tofu with more varieties of doubanjiang with varying levels of saltiness. One batch was so salty that I decided to dial back on the doubanjiang specified in this recipe. I also removed the black bean and garlic sauce, though you can add a teaspoon or two of it, if you like. Black bean and garlic sauce is a bit salty as well, so you may want to reduce the doubanjiang.I’ve also added diced shiitake mushrooms to give the dish more substance. If you are not a fan of mushrooms, leave them out or use 2/3 cup of finely diced bell peppers or even jicama if you want some crunch. Finally, we all have different tolerance levels for spice. The recipe here should yield a dish that has a medium level of spice. Feel free to reduce or add spice to this dish by adjusting the amount of Sichuan peppercorns or ginger; you can also use chili flakes that are spicier than gochugaru. See note 3 for more guidance about chili flakes.
For these sushi sandwiches and rolls, I made my own crispy vegan tofu "katsu" for the filling, along with other veggies, and drizzled some homemade teriyaki sauce! You can also of course get creative with your fillings.
Learn how to make your favorite Korean street food, gimmari, deep fried seaweed rolls! The seaweed rolls are crispy on the outside and chewy on the inside and they go great with Korean spicy rice cakes (tteokbokki)!
I’ve always wondered why most of us like eating tofu. It’s huge in Asia. In China it’s considered a staple food. The varieties are fascinating and the process of making them is similar to tha…
好吃到不想再吃肉
香菇口感滑嫰、木耳爽脆、荷蘭豆鮮甜，三樣新鮮 食材同炒，顏色清新又可口。準備多種蔬菜，讓餐 桌菜色營養更均衡。 素炒三鮮 份量 : 約4-5人份 材料 : 荷蘭豆 200g 新鮮香菇 (大) 2-3朵 約65g 新鮮黑木耳 60g 水2-3大匙 調味料 : 鹽 1/2茶匙 糖 1/4茶匙 白胡椒粉 1/8茶匙 步驟 : 1.荷蘭豆洗乾淨，摘去頭尾及側邊的粗絲 2.新鮮香菇切片，新鮮黑木耳切條 3.炒鍋中倒約2大匙油，油溫熱後將黑木耳及香菇 放入，中火翻炒1-2分鐘 4.加入荷蘭豆及水，中火烹煮2-3分鐘至荷蘭豆熟 5.加入所有調味料，翻炒均勻即可 補充: 1.調味份量請依照個人喜好斟酌 20210110
生活中的你，是否也曾計畫過要持之以恒的每日多吃蔬菜水果維持健康的飲食習慣呢？揮別過去蔬果給人呆板無聊的既定想法，來自澳洲 33 歲的 Taline Gabrielian 決定在網路上創立「Hippie Lane」生活型態平台，以自己身為一位素食主義者的立場切入……
豆豉蒸鮑菇 -材 料- 杏鮑菇200克 豆腐1塊 紅甜椒100克 青椒丁30克 豆豉1小匙 陳皮1塊
Delectable on the palate and pleasing on the eyes, pan-fried vegetarian dumplings are filled with vegetables and resemble vegetables.
