highlight_s chinese gourmet cooking vegetarian dishes

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  • 8/3/2019 Highlight_s Chinese Gourmet Cooking Vegetarian Dishes

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    ~1fl~_~H i g h l i g h t ' s C h i n e s e G o u r m e t C o o k i n g

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    t~:J't j ;:~Jii i !J~$-Ji ' ;ff i5R~5R!t1i J\IHfipJi~ iflj~n&,~~ffA : *>E jI .j;iE P~1T : lli\:l't:JtIU j'~ iE 'iJ11 'H N0j';'jti!JtJ!:: ~ ; j t il J i 1 O ! l !l i !% I Z ! 3 J '9 : 1 ' l I ! e 31j!;.~~1i : (02)7049633 (-ht'lUTELEX: 26229 HILIT.ll!Il*~~'it'1: 0107369-6:l1tN'lHc : mlltNilHI,"i"1:il1387 ' l I ! e .llO .:l't~ 'it'1 : HILIT 00055 )j-!JiIjl.lil. ,me010 .ISBN (1 l>I~~~1i!) ('i') 0-914929-66-6(9E ll! ! : ..'i''Ii'RIl>I76!'f3}'l 25BfnltN. 'i''Ii'RIl>I77!'f6Fl1B =1tN

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    _J_ ~l ~BRAISED GREEN VEGETABLES ANDBEANCURD SKINS

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    .:E~.g-:ltIDti7.tMajor Nutrient Content:

    iJ IU ',* 'i" I :.l*~~ffi%~~ 0Seasonings:1 teaspoon salt, X l teaspoon MSGf l i l : i : l < :1 . W *jilli 'E ~ J i3\7}~ i5 ti'J ' ' lfl'l'lfjjWii,~i* : -",,,,i'ff-,,fo'j7J,< ' tl '::/iliJi5tttFll':illUji')...:i$:1--.._..20-j,j 'f#~ffl{

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    torN:Jl'ZR~Ei'*1l'll4*' R'El(l'!1'R~Ei') 12~' 1'!tJli!i3;;;', i i i ' J > 1 p 2 ""' (4507)-1:1'7) ' / i I U I l* ' " (Ei'@,900)3') 2ffi' ij/ill'iEil6:k1'10Ingredients:4 aheet.s dried beancurd skins (semlcircu.arlv-shaped) , 12 pieces fresh beancurdskins, 3 dried black mushrooms, 2 pieces gauze (1 Yzx lYz square feet), 2 sec-tions hemp rope (each 3 feet long), 6 tablespoons oil

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    ~J1 -1 f telSTIR-FRIED MUSHROOMS ANDGREEN VEGETABLES

    Hf3t:wlii5(:*:)6~' !!i:'wiT!:,DZ0005\>: ,iYtLiIll5:;\::;ru; 0Ingredien ts:6 large dried black mushrooms) 5.2 ounces large abalone mushrooms, 2.6pounds small green leafy vegetables (green-stemmed flat cabbage), 5 table-spoons oil

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    Nutrient Content:

    Wl'I,*H:a)!~&rEBIY2*~" t;gl*~" ~F*;:~" i9Kt;;76*;lEI;; 0@ :t::a1 ')f l* " J;; , liM 'iE Ill* J> t 0Seasonings:CDIYztablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon salt, Y z teaspoonMSG

    @l tablespoon cornstarch, 1 teaspoon sesame oilfitti* :1.""""U""wc",,*i5'IB! 2 ,Hl", '**; j! jg ft .. f& i5 tM lW * l il !'\ 'i l' d ; rJ J I!

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    tH'i-';g~l:!9iI.' E ' l'lW ' i'iIll'li1lil ' W J+i ( ~ ! I i ! 1 * ) Il'l " ,.2 j(J1 i;' 'iE 2 ;i< J1 i; , 1 '\I 'iii5m 'J16~20~ , ;;t:E 'l~ 1 j(J1 i; ' fY tL iE I3sj(i1 t 0Ingredients:1 square beancurd, 2 tablespoons chopped water chestnut, 2 tablespoonschopped carrot, 2 tablespoons chopped preserved mustard root (or sourcabbage), 8 tablespoons oil, 16~20 dried black mushrooms, 1 tablespooncornstarch, 2 tablespoons green beans

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    i m J " * * ' f 'WB~~%*~'~~Vz*~'.Ys*~'~Yz*~'~BroYz~~o'Ill'iilllYz~~' fllj l*~,, ,",, 3A~'~Ys* Jj\" ,.Yz*~0Seasonings:C D Y J teaspoon white pepper, 7 teaspoon MSG, % teaspoon salt, ). f teaspoonsugar, 1 f tablespoon cornstarch

    @1Y2 tablespoons soy sauce, 1 teaspoon sugar, 3 tablespoons stock, Y 3 teaspoonMSG, 7 3 teaspoon salt

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    Method:LWash the beancurd, water chestnut, car:rot, and preserved mustard root,then chop 'finely and combine with seasoning C D .

    2.Heat up 4 tablespoons of oil in a wok, then stir-fry the chopped ingredientsfor 1jf minutes. Remove.

    3.Remove the mushroom stems and place in a bowl of cold water; soak for 2hours. Drain the mushrooms, then squeeze dry and coat the inside of each onewith a little cornstarch. Fill the mushrooms with the prepared filling, press-ing down firmly with the palm of the hand. The filling should be slightlyrounded, not pressed flat. Garnish each mushroom with 1 or 2 beans.

    4.Heat the 4 tablespoons of oil in a wok; swirl oil around to coat the entirewok, then add the mushrooms, filling side downwards. Fry till golden brown.Turn the mushrooms over very carefully and add seasoning @. Cover andsimmer for 1 minute, arrange the mushrooms on a serving dish and pourliquid over mushrooms.

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    BEANCURD IN RED SAUCE

    Mn:T IR ~ 2* :! 7i ~ fY tJ i:iF E5 ::* ::;l! !;; '"f ,I liffJ? l~ L lm ~ ;tiI~ LH --IY z* f! t 0Ingredients:2 squares beancurd, 5 tablespoons oil, 1 piece fermented red beancurd, :% table-spoon liquid from fermented red beancurd

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    IDlil,,*n,*~l Yz*~ " l~jJ\%~WE " []*f;Yz*~ "ana 2*~0_S_easonings:lYz' tablespoons sugar, Y s cup water, Y z teaspoon MSG, 2 teaspoons sesame oilflit;""1.~RJljtAflCli!i*"'il'l.~35H'HiH~~' i I lO'i iz"7]

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    HH'ilB frJO IY2f~ , l!! l!4fl'l ' ""ilB H{'\\ ' icP illilB 4:;1cru; , ,* !liiYs:;lcru; , U lWW lJj! ;yil'f '1'.(~'il' C .x :i '! 'W I ) 0 'i l'f 0Ingredients:~ taro, 4 . . . . . . . . . , 5 cups oil for frying, l } f you-tiao (deep fried batter sticks), 4 table-spoons oii,:>;3ablespoon chopped garlic, some chopped red chili peppers, somechopped green onion (or several slices of green pepper)

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    t~ ~ J J;f ~-*t~ ~~;iMUSHROOMS ANDGREEN VEGETABLES IN OYSTER SAUCE

    tt'4 'i 'fiI*3~4,* ' ! ! f iI" ,J ii! i300051 : ' ij- 'jI[ilE 4:;k :J1 l; , * ;l'i;i* \Yz1 l& 1lii ' A ffiiffiYz:iJ1 l;0Ingredients:3.-......4mall green leafy vegetables, 10 ounces abalone mushrooms (or any largefresh mushrooms), 4 tablespoons oil, Y z cup stock, Y z teaspoon sesame oil

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    3:.:~~*nX:fxtMajor Nutrient Content:

    lim,*N:CD~l*~ , '!!iElll;k~ , mfYz;k~ , ,*fflYz*~ 0@::kB:roYz;k~' iilf7J I D ! 0 ~D~FJ;:~OJ'i!!*i1 '

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    FRIED VEGETARIAN ROLLS

    HH:,~~j\ll'!11OO' lWiWi'ffl} ' i 'I l 'T1'Jl'3:kJi'l;; ' 'l";~JmlJ;Il' l i iT1'.;Z3:;1,Ji ' I ; ; ' l'i,,~JmEi:6,*, ff*WZ'l\fli!iilliil: 0Ingredien ts:1 potato, 3 tablespoons fresh diced kelp, 1 square beancurd, 3 tablespoons dicedsour cabbage, 6 sheets dried beancurd skin, some salt pepper

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    '~'if./$t:f$tMajor Nutrient Content:

    1 0 0 ' * * - ' 1 - :CD !iil'l:ii\'l!I;; '# J lf!J ,;X " '" MW l I.l'B Y z iIF !< I; 0@'lll'Y z iIF l!I;; , m tl:ii\'l!I;; , ,*fWYz*~ , bf,f,. iE!l2*"" 0@Jii!ii1'B6x!

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    UN'0iJ0'll'5;:n:*:JIl;;, iPtLiffi4:*:11'!;' i 1 ! ! : ! l ' l l * m o , ;f,i'ilii!!!J1YzIlliiWll' ~5Jiflii'ilYzIlliili!1l' iMOH: i ' Y j Yo i l k J l l ; ; , mj 1 i[lU6~ 8 c\1 1 !' 1 j[lii 'ilO " ,z , * e , , " '& * Z * ! i '! ; ; 0Ingredients:1 tablespoon hair-like seaweed (fa-tsai); 4 tablespoons oil, 1 tablespoon greenonion (finely chopped), 1Y z cups dried beancurd knots, X i teaspoon bakingsoda, IYz cups stock, 1 carrot (cut into 6~8 pieces), 10 straw mushrooms, 2tablespoons cornstarch paste

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    iJil.*H.! .U*~ , ,,*fflYz*~ , ,Jltl*~ , O Jl1@ .1'SYz*~ 0Seasonings:1 teaspoon salt, Y 2 teaspoon MSG, 1 teaspoon sugar, ~ teaspoon pepperttti:*'1. iM'Jl>fflii'l'*llti(1JIO:5t.,.tii:m;mfllOffl 02 ti'ff,\\AiEll ' 7'Gl'fi@:)i',,"P1'!i'WA 'f-"'*", ' ii1'n10fD~~i;\l;-i!'il'!'!l:3:5t>ii! ' 'fll'mA0Ilil"*:f'f' :1 ;li:J il; , iM'Jl>i l tOJl lii ! ' rJ5tTxa1'S1;]3ZNP'Ufjloi!!: 0Method:1.Soak the seaweed in water for 10 minutes; drain.2.Heat the 4 tablespoons oil in a wok. Stir-fry the chopped green onion,then add the beancurd knots, baking soda and stock. Bring to a boil andsimmer for 3 minutes. Next add the seasonings, seaweed, carrot. and mush-rooms; continue to simmer for 2 minutes more. Thicken with the cornstarchpaste then transfer to a serving plate.

    (,"itt ,'f-'Jl!*",jfD~n1'S'U1i"l'1i7t",,3:5t'" , J!i.:':li5\;i\'Iil'ffD;l'tflEi':tf4-raltP"',' "*,,,~~,,"0Note:The flavor of this dish is improved if the beancurd knots are thoroughly rinsed _after cooking in the baking soda for 3 minutes-

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    EGGPLANT PATTIES

    Hfif:::* ::mT41~" *Bm5-._6*~ ... iYtrli'EBYzMBiWB0Ingredients:4 eggplants, 5..........tablespoons cornstarch, Y 2 cup oil

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