Redusing meat is not only nutrition matter. I’m fussy about taste. I need to create proper combination, fatty, crunchy, melting taste by veges. Without them, it is boring, isn’t it?

For fatty taste, I use egg plant often. It absorb oil and soup very well, becames melting taste. I use olive oil, sesame oil or rice oil. For reducing oil, adding soup is helpful.

For crunchy taste, I add mushrooms. It is interesting to change the bite-feeling, up to cut (ot tear) direction.

Eringi (left up) is rich in Vitamin B1, B2, D, potassium.

Jelly-mushroom (right up) is rich in Vitamin D, iron (3times of spinach), culcium (2 times of milk)

Shitake (bottom) is rich in Vitamin B1, B2, iron, potassium, has phytochemical.

Mushrooms have a lots of dietary fibers, low calories.

Ma-Po-Tofu

Ingredients; Dried Shitake mushroom, garlic, ginger, veges (eggplant, mushrooms), glass noodle, sesame oil, bean card, tapioca powder, szechuan pepper

A: Douban-jiang (Chinese spicy miso) 2tsp, Tianmian-jiang (Chinese sweet miso) 2tsp, soy sauce 1Tbs, Chinese wine 1Tbs, salt, pepper

  1. Put dried mushrooms in cold water 250cc. Keep in fridge overnight.
  2. Chop garlic and ginger into small piece. Cut veges into one bite size. Put glass noodle in cold water. Cut shitake mushrooms like line.
  3. Put garlic, ginger, sesame oil in flying pan. Heat over middle flame.
  4. When the pan gets hot, add vages and shitake. Stir them.
  5. Put A  into 1. Mix well.
  6. When the veges are cooked, add bean card with cutting it similar size with others on the palm. Stir gently.
  7. Add 5 and glass noodle.
  8. Mix tapioca powder with a small amount of water. Pour in the boiled pan. Mix gently.
  9. Serve on a bowl. Sprinkle Szechuan pepper

Vegetarian dish requires more efforts and techniques. But I love them!

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