Veggie platter for the first month of year

Veggie platter for the first month of year
This veggie platter is cooked with very common ingredients such as bell peppers, carrots, vermicelli, tofu, pineapple, lotus seeds, shiitake mushrooms (black chinese mushroom), oyster mushrooms, celery, etc.
Mushroom and lotus seed soup
  • 200gr oyster mushrooms
  • 50gr shiitake mushrooms
  • 100gr lotus seed
  • 1 carrot
  • 1piece tofu
  • 30gr celery
  • 4teaspoon salt
  • 1 teaspoon MSG
  • 300ml water(to soak mushroom)
  • 1l water
Pineapple fried rice
  • 4cup rice(Keep in the refrigerator for about 2 hours before cooking)
  • 1 pineapple
  • 3/4 red bell pepper
  • 3/4 green bell pepper
  • 2tablespoon cooking oil
  • 2teaspoon salt
  • 2teaspoon MSG
Mixed veggie vermicelli
  • 25gr Jew’s ear mushroom
  • 100gr vermicelli
  • 1/4quả red bell pepper
  • 1/4quả green bell pepper
  • 1 carrot
  • 1piece tofu
  • 2tablespoon peanut(crushed)
  • 160ml water
  • 4teaspoon salt
  • 8tablespoon fresh squeeze lemon juice
  • Coriander
Mushroom and lotus seed soup
  1. Shred celery
  2. Peel off carrots, cut into 3 pieces, score to shape, then cut thin slices into flowers shape.
  3. Cut tofu into 8 square pieces.
  4. Soak shiitake mushrooms and lotus seeds in warm water to expand.
  5. Add the mushroom soaked water, cold water and lotus seed to the pot, boil, then remove the foam, turn down the heat
  6. Add in carrots, oyster mushrooms and shiitake mushrooms. Season with salt and MSG. keep at high heat until boiling, then reduce to simmer
  7. Add in celery, tofu, stir well
  8. Season to taste
Pineapple fried rice
  1. Cut the pineapple in half, scoop out the flesh, cut pineapple flesh into small dice. Keep the rest as a serving bowl
  2. Chop red and green bell pepper
  3. Add in oil to the pan (use non-sticky pan) , when the pan hot, add in rice, stir fry until each grain of rice is hot to the core
  4. Add in pineapple, green and red bell pepper, stir well
  5. Add salt and MSG to taste
  6. Use pineapple instead of a bowl or cup to serve fried rice, making the dish look more savory
Mixed veggie vermicelli
  1. Soak the jew’s ear mushroom in cold water until it expand. shred the jew’s ear mushroom, red bell pepper, green bell pepper, carrot.
  2. Cut tofu into thin, rectangular pieces, fry them on the pan until both sides are golden. Use scissor to cut tofu into long, thin strips
  3. Soak the vermicelli in warm water for about 15 minutes. remove, use scissors to cut into shorter pieces, dip them in boiling water, remove, rinse under cold water and drain
  4. Prepare a mixture of water with salt, vinegar, lemon juice, and sugar, stir well for mixing
  5. Put drained vermicelli into the bowl, add in green bell peppers, red bell peppers, carrots, tofu and mixed water, mix well to combine
  6. Serve on plate, sprinkle some ground peanut and garnish with coriander

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