1.Barbecue Cereal


6 Roasted Cereal

1 Bamboo Shoot

1 Carrot

3 Shiitake Mushrooms 

3 slices of Ginger

A moderate amount of Cooking Oil



1 tablespoon of Soy Sauce 

2 cups of Vegetarian Stock 

1 tablespoon of caster sugar

1 teaspoon of Pepper 

1 teaspoon of Sesame Oil

1 teaspoon of Vegetarian Oyster Sauce



1 Put the bran into a container and soak in running cold water for about 30 minutes. Take it out until the roasted cereal swells up. Then, squeeze out the excess water for later use.


2 Wash the bamboo shoots and cut them into pieces, peel the carrots, wash and cut into pieces, soak the shiitake mushrooms and cut into pieces for later use.


3 Heat up some cooking oil in a pan. Next, add the roasted cereal of Practice 1 and fry it over medium heat until the surface of the roasted bran is golden and crisp.


4 Heat the oil pan of Practice 3 again to an oil temperature of about 170°C, put in the bamboo shoots and carrot cubes of Practice 2, fry for about 3 minutes on medium heat, remove and drain the oil for later use.


5 Heat another pot, add a little salad oil to heat, the mushroom cubes and ginger slices of Practice 2 first.


6 After sautéing over medium heat, add all the seasonings, roast bran of practice 3, bamboo shoots and carrots of practice 4, stir and fry evenly, turn to low heat and simmer until the juice is collected.



2. Bean Buns with Ginger


6 Bean Buns

3 Dried Shiitake Mushrooms

1 Ginger 

1 Red Chili

A moderate amount of Salad Oil



3 tablespoons of Soy Sauce

1 teaspoon of Salt

1 teaspoon of Caster Sugar

1/2 cup of Water

1 tablespoon of Sesame Oil



1 Cut the bean buns in half; Soak the shiitake mushrooms and cut them into shreds; Cut the ginger and red pepper into shreds. Then, set them aside for now.


2 Heat up some cooking oil in a pan to 160°C. Then, add the buns and fry them over medium heat for about 3 minutes. After that, take them out and drain off the oil. Set them aside for later.


3 Heat up a small amount of salad oil. Next, add shredded shiitake mushrooms and shredded ginger. Stir fry until fragrant on medium heat before adding all the seasonings.


4 Bring the dish to a boil over medium heat. Then, add bean buns and shredded red pepper. Cook it for about 5 minutes and it is ready to be served.




3.Steamed Tofu Fish Cake


3 pieces of Tofu 

3 Shiitake Mushrooms

1 Egg

1/2 Carrot




1/2 cup Corn Kernels

Salad Oil



1 tablespoon of Cornstarch

1 teaspoon of Salt 

1 teaspoon MSG

1/2 teaspoon Pepper

1 teaspoon Vegetarian Seasoning Powder



1 Wash the shiitake mushrooms and cut into small cubes; Peel the carrots and cut them into small cubes; Crush the tofu, squeeze out water and mashed them into tofu puree. Then, set all the ingredients aside.


2 Mix the diced mushrooms, diced carrots, tofu, eggs and all seasonings together to make the puree/


3 Take 6 same sized spoons and smear each of them with a little salad oil. Then, fill the spoon with the tofu puree. Ensure that each spoon is evenly filled before placing in the steamer.


4 Steam the dish on medium heat for about 30 minutes. Next, careful take them out of the steamer.


5 Bring the broth to a boil and add in the remaining ingredients. Continue to heat them until they boil. Then, add a little cornstarch and the tofu on top. The dish is now ready to be served.



4.Vegetarian lo-mei


1 Carrot 

1 White Radish 

2 Vegetarian Chicken

6 Fresh Mushrooms

3 Vegetarian Pork

6 Mushrooms

1 Vegetarian Duck



1 packet of Marinated Sauce 

3 cups of Soy Sauce

1/2 cup of spicy Bean Paste

6 slices of Ginger 

3 strips of Chili

1/2 cup of Sugar


1 tablespoon of Vegetarian Seasoning Powder 

1 teaspoon Shiitake Extract

1 tablespoon of Concentrated Marinade

3000ml of Water



1 Wash the ginger; Cut the carrots, white radishes, soy chicken, vegetarian meat, vegetarian duck, oyster mushrooms, and shiitake mushrooms into appropriate sizes. Then, set them aside for later.


2 Sauté the ginger slices, chili peppers, spicy bean paste, water and other seasonings in a pan. Bring the ingredients to a boil over a medium-low flame until it boils. Then, switch it down to low flame and continue to boil it for another 40 minutes.


3 Put in the chopped marinade ingredients separately, cook them over a low flame for about 30 minutes. The dish is then ready to be served.



5.Vegetarian Angelica Soup


1 piece of Vegetarian Duck

6 to 8 cups of Vegetarian Stock 

1 Vermicelli Noodles 

6 shiitake mushrooms 

20 lotus seeds


Chinese Herbal Medicines:

5 pieces of Angelica

10-12 pieces of Red Dates 

10 pieces of Longan

15 pieces of Yam

10 pieces of Ginkgo 

1/2 cup of Rice Wine

5 pieces of Ginseng



1 teaspoon of Salt

1 teaspoon of Vegetarian Seasoning Powder



1. Cut the vegetarian duck meat into pieces. Then, blanch it in boiling water. After that, take the meat out and set it aside for later.


2. Add all the ingredients and Chinese medicinal ingredients and seasonings into a pot. Next, seal it with the lid and place it in the steamer. Bring the water in the steamer to a boil. Then, turn the heat down low.


3. Let the dish simmer in the steamer for another hour and it is ready to be served.

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