April 16, 2021

Vegetarian menu for the 1st day only costs 120,000 VND


Vegetarianism is chosen by many families on the 1st day of the New Year to be both pure and balanced with nutrition, avoiding food waste.

On the occasion of Tet, many people worry about gaining weight and excess energy by better meat, banh chung … so a vegetarian menu for nutritional balance is essential.

The following article suggests an 8-course vegetarian menu, suitable for families including the elderly and young children for only about 120,000 VND.

The menu includes

1. Vegetable spring rolls (25,000 VND). Ingredients include: Tofu (4,000 VND); Vegetables (6,000 VND); Types of dry food (15,000 VND)

2. Peach blossom spring rolls (20,000 VND). Ingredients include: Tofu: (6,000 VND); Chicken thigh mushroom (10,000 VND); Vegetables and other ingredients (10,000 VND)

3. Stir-fried chicken drumstick mushroom, shrimp puff (15,000 VND). Ingredients include: Chicken thigh mushroom (12,000 VND); Other vegetables (3,000 VND)

4. Honey-roasted chestnuts (VND 15,000). Raw materials include: Chestnut (12,000 VND); 2 tablespoons honey

5. Spaghetti style stir-fry noodle soup (15,000 VND). Raw materials include: Nui (10,000 VND); Vegetables: (5,000 VND)

6. Fried potato chips with cheese shake (10,000 VND). Ingredients include: Potatoes, cheese powder

7. Dried radish with sweet and sour mix (10,000 VND). Ingredients include: radish, vegetarian fish sauce, sugar, and dried chili powder

8. Vegetarian mushroom and sour soup (10,000 VND). Make use of common ingredients: mushrooms, tomatoes, tamarind.

Vegetarian menu with many dishes, suitable for families including the elderly, young children. Image: Bui Thuy.

Doing

first. Vegetable spring rolls:

a) Raw materials:

– 1 – 1.5 tofu covers

– Fresh vegetables (optional): Carrots, bean sprouts, beans, cucumbers, taro.

– Dried foods: Mushrooms, wood ear fungus, vermicelli, rice paper rolls.

– Spices: Vegetarian fish sauce, vegetarian seasoning seeds from vegetables, ground pepper, sugar, lemon, garlic, chili.

– Vegetable oil.

– Little flour

b) How to:

– Prepare materials:

+ Shiitake mushrooms, wood ear soaked in warm water, washed, drained, sliced ​​only.

+ Carrots, beans, bean sprouts, washed, drained, chopped.

+ Vietnamese vermicelli soaked, drained, chopped.

+ Sliced ​​taro, chopped, stir-fried.

+ Squeeze tofu.

– Making:

+ In a large bowl, add all the ingredients, add vegetarian seasoning seeds from vegetables, ground pepper, a little flour to keep the spring rolls dry, a little vegetarian fish sauce and mix well.

+ Spring rolls package: Place the spring rolls on the flat surface, soften with a damp cloth, add 1/2 of the rice cakes inside to not break when fried. Then, scoop in and roll the cylinder or triangle (optional), remember to roll it evenly (don’t wrap it too tightly).

+ Fried spring rolls: Put vegetable oil in the pan, when trying the tip of the sparkling chopstick to reach the heat, lower the heat and fry the spring rolls. Note the sides, frying 2 times the fire will make the spring rolls more crispy.

Present and enjoy: Bring spring rolls to a plate, served with sweet and sour vegetarian fish sauce.

2. Peach blossom spring rolls:

Peach blossom spring rolls are very suitable in Tet holidays because peach blossoms are available.  Photo: Bui Thuy.

Cherry blossom spring rolls are very suitable in Tet holidays because peach blossoms are available. Image: Bui Thuy.

a) Raw materials

– 2-3 tofu covers. Or replace with bean paste / tofu

– Chicken drumstick mushroom

– Small fresh noodles

– Vegetables: Lettuce, coriander, bean sprouts, carrots, cucumbers.

– Edible Flowers: Peach blossom (choose clean flowers).

– Soft rice paper to roll the salad

– Sauces: Peanut butter, black soy sauce, chili, honey / or sugar, roasted peanuts, chili.

b) How to:

– Prepare the ingredients:

+ Fried tofu crispy yellow, cut long thin pieces.

+ The vegetables washed and sprinkled.

+ Shredded carrots, thin sliced ​​cucumbers, mixed with a little beams and sugar.

+ Stir-fried straw mushrooms, seasoning with a little seeds, seasoning vegetarian season, soy sauce.

+ Peach blossom soaked in dilute salt water, washed, drained.

– How to roll:

+ Put the rice paper on a flat plate, soften with a damp cloth.

+ Put lettuce, vermicelli, fried tofu, fried mushroom, carrot, bean sprouts, cucumber, coriander and roll. When it’s almost over, add the cherry blossoms to the roll (for a nice splash of flowers). Then curl and finish. Do one at a time until it is over.

– How to make a vegetarian dipping sauce: Mix 2 tablespoons of peanut butter, 3 tablespoons black soy sauce, a little honey / or sugar according to taste. Then, put on a small lighter, stir until dark brown, add 4 tablespoons of filtered water, stir well. When the mixture becomes smooth and smooth, turn off the heat. When you eat more chili, crushed peanuts.

3. Fried chicken drumstick mushroom with shrimp puff:

a) Raw materials:

– 2-3 medium sized chicken drumsticks

– 1 lemongrass tree

– Boa

– Vegetarian seasoning seeds

– Vegetarian fish sauce

– Puffed shrimp / or rice cake

– Chili seeds, minced

– Chopped scallions

– Vegetable oil

– Roasted sesame seeds (if you like)

b) How to:

– Chicken thigh mushrooms washed with dilute salt water, sprinkled, cut pomegranate seeds.

– Put cooking oil in a pan, non-aromatic boa, lemongrass and then let the mushrooms in and fry quickly over high heat (do not stir-fry too long, the water-secreting mushrooms will be chewy, dry). Season with vegetarian fish sauce, flavored vegetarian seasoning seeds, add scallions, stir well and turn off the heat.

– Crispy fried shrimp.

– When eating, use a puff of shrimp, sauteed with mushrooms and enjoy. Crispy mushrooms, just taste, aroma of onion all combine to bring rice.

4. Chestnuts with honey roasted:

a) Raw materials:

– 250 grams of chestnuts

– Honey

– Little salt

b) How to:

– Wash chestnuts, use a knife / cross cut (cutting helps to cook faster and easier to peel when eaten).

– Put chestnuts in a pot, fill with water, add a little salt and turn on the stove, boil, take out, drain.

– In a saucepan, add honey, a little water and then add the chestnuts to the stirring until the honey sticks to the sides. Turn off the heat and put on a plate.

5. Spaghetti style stir-fried pasta:

Spaghetti style stir-fry noodle is suitable for young children every vegetarian.  Photo: Bui Thuy.

Spaghetti style stir-fry noodle is suitable for young children every vegetarian. Image: Bui Thuy.

a) Raw materials:

– 150-200 grams of boiled macaroni

Vegetarian noodle soup

– 1 ripe tomato, diced

– Roasted pork rolls / pork pies (optional)

– Red bell peppers (if you like), cut pomegranate seeds.

– Spices: Ketchup (to taste spaghetti), ketchup, cashew oil color, vegetarian seasoning seeds, soy sauce, sugar.

b) How to:

– Sauté fragrant syrup, add pasta, tomato and seasoning: soy sauce, vegetarian seasoning seeds, sugar. Add ketchup and ketchup to taste spaghetti.

– Then add the boiled noodles to the island evenly.

6. French fries, cheese shake:

a) Raw materials:

– 2 medium sized potatoes

– Cheese powder

– Little salt

– Vegetable oil, oil absorbent paper

b) How to:

– Peel potatoes, wash them, use grated thinners and soak them in dilute salt water for 8-10 minutes to avoid browning.

– Then, rinse it several times until the water is clear. Take out potatoes, drain.

– Put vegetable oil in the pan (flooded with potatoes), try the tip of the chopsticks to see that the oil has bubbles, and lower the heat. At this point, cook the potato in small batches and fry it until it’s golden and crispy. Note: You should wait patiently, stirring occasionally to let the potatoes ripen.

– Take out the potato and put it on oil blotting paper, then put the potato in a large bowl, sprinkle cheese on all sides.

7. Dried radish with sweet and sour mix:

a) Raw materials:

– 1 handful of dried radish,

– 1 small piece of ginger, shredded

– Vinegar, vegetarian fish sauce, sugar, chili powder.

b) How to:

– Dried radish soaked in warm water, washed, squeezed, cut into pieces to taste.

– In a bowl of bowl, put radish, ginger, vinegar, vegetarian fish sauce, paprika, sugar mix well.

8. Vegetarian mushroom and sour soup:

a) Raw materials:

– Mushroom (optional: Chicken drumstick, shiitake mushroom)

– Ripe tamarind (prepackaged)

– 2 tomatoes cut areca zone

– Fresh vegetables (optional add on: Bean sprouts, okra).

– Seasoning seasoning: Vegetarian fish sauce, salt, vegetarian seasoning seeds, sugar.

– Peppers seeded, sliced

b) How to:

– Prepare materials:

+ Tamarind soaked in warm water, crushed / crushed with a spoon or crushed and filtered through the sieve to get the water.

+ Mushroom soaked in dilute salt water, washed, drained and sliced ​​to taste.

+ Fresh vegetables (optional) washed, drained.

– Cook soup:

+ Put a little vegetable oil in the pot, add fragrant tilapia, then add the mushrooms to fry over high heat, ripen, season with spices, then turn off the heat, draw out to separate.

+ In a pot, add just enough broth, add tamarind juice, cut areca tomatoes, and turn on the stove to boil.

+ After 5 minutes, add mushrooms, taste vegetarian fish sauce, salt, vegetarian seasoning seeds, sugar according to taste. After that, add bean sprouts, chili (depending on how spicy you eat it or how little is spicy) and turn off the heat.

Bui Thuy

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