Suggestions for making your own vegetarian meal for the 15th day of the 7th lunar month

(Baonghean.vn) -Although it is autumn at this time, the weather is still quite hot, so choosing foods that are cool, cold, and vegetarian dishes on the offering tray is a good and meaningful idea for women to make and respectfully offer to their ancestors on the 15th day of the 7th lunar month.

Here are some suggestions for vegetarian offerings on the 15th day of the 7th lunar month:

Vegetarian tray on the 15th day of the 7th lunar month

- Sticky rice with lotus seeds and pandan leaves

- Vegetarian meatloaf

- Vegetarian spring rolls

- Tofu stuffed with mushrooms and lotus seeds

Lotus root salad

- Lotus seed mushroom soup and rice cake.

Making:

1. Lotus seed sticky ricepandan leaves:

Ingredient: 300g sticky rice, 150g fresh lotus seeds, 20g coconut, 1 bunch of pandan leaves, salt, sugar, 1 tablespoon coconut milk.

Making: Wash pandan leaves, leave about 2 leaves to cook with sticky rice, cut the rest into pieces, grind with a little water. Then squeeze out the juice to soak the rice to color the sticky rice. Add pandan leaf juice to cover the sticky rice and soak for about 6-7 hours. Then wash, drain, toss with a little salt to make the sticky rice more flavorful.

Boil sticky rice in a steamer, add rice and 2 pandan leaves that were left on top and steam until done. While steaming, occasionally use chopsticks to stir the sticky rice so that it cooks evenly and the bottom does not get crushed. While waiting for the sticky rice to cook, prepare the lotus seeds and grated coconut. Wash the lotus seeds, put them in a pot to boil with a little salt. Scrape off the black skin of the coconut, wash it, and shred it.

When the sticky rice is almost cooked, remove the pandan leaves, then add the boiled lotus seeds on top with 1 tablespoon of coconut milk and 1 tablespoon of sugar and mix well.

Put the sticky rice on a plate, sprinkle the shredded coconut on top of the sticky rice and it's done.

Sticky rice with lotus seeds and pandan leaves

2. Vegetarian spring rolls:

Ingredient: 20g cellophane noodles, 1 wood ear mushroom, 1 rice paper roll; 20g skinless mung beans; 50g taro; 1/2 carrot, 1 small jicama (about 50g), green onion; Vegetarian seasoning powder, pepper, lemon, chili, vinegar, sugar, salt, 1 tablespoon of crispy fried flour or flour is fine.

Making:

Soak mung beans in cold water for about 3 hours, then steam until cooked. Soak wood ear mushrooms in water until soft, then wash, slice and chop. Soak vermicelli noodles in cold water until soft, drain, use scissors to cut into 1.5-2cm pieces.

Peel and wash carrots, thinly slice 2/3 of them then shred, thinly slice the rest for dipping sauce. Peel, wash, and shred taro. Peel, wash, shred jicama, and squeeze out excess water to keep the spring rolls from getting wet. Cut off the roots of green onions, wash, and chop finely.

Put all the above ingredients in a large bowl, mix well with a little vegetarian seasoning powder, pepper to taste, let it sit for about 5 minutes for the filling to absorb the spices. Then, use about 1 spoon of crispy fried flour to mix well with the ingredients to act as a binder.

Take ½ bowl of water and add about 1 tablespoon of rice vinegar, stir well, this mixture is used to soften the rice paper when wrapping and helps the spring rolls to be crispier and more beautiful when fried. Spread a rice paper on a cutting board, use the water-vinegar mixture above to soften the rice paper before wrapping. Take 1 tablespoon of filling and place it about ¼ of the rice paper from the bottom up, spread the filling evenly on both sides depending on the size of the spring roll you want. Then, fold the 2 edges and roll it tightly. Do not roll it too tightly, if you roll it too tightly when you fry the spring rolls, it will easily break. Do as above until all the prepared filling is used up.

Fried vegetarian spring rolls

Place the pan on the stove, add cooking oil and heat it up, enough to cover the spring rolls or about 2/3 of the spring rolls. When the oil is boiling, drop the spring rolls in and fry until they are golden brown. To make the spring rolls round and have a nice color, you must heat the oil until very hot, turn down the heat, drop the spring rolls in and fry. When you drop the spring rolls into the pan, pay attention to roll them around so that the spring roll skin is firm and then fry each side.

While waiting for the spring rolls to cook, prepare the dipping sauce. Wash and chop the chili. Peel the lemon, cut it in half, and squeeze out the juice. Thinly slice the remaining carrots and soak them in a little vinegar and sugar. Mix the dipping sauce with salt, lemon juice, sugar, chili, and a little caramel to color the sauce. Once the salt and sugar have completely dissolved, add the carrots and season to taste. Mix a little more of the dipping sauce because it will be used for the purple rice vermicelli dish.

3. Tofu pot with lotus seeds and mushrooms:

Ingredient: 6 small tofu blocks, 1 wood ear mushroom, 50g lotus seeds, 50g shiitake mushrooms, cooking oil, vegetarian oyster sauce, vegetarian seasoning powder, pepper, salt.

Making: Wash tofu, drain, fry until golden brown on all sides. Wash lotus seeds, boil until soft with a little salt. Set aside 1/3 for decoration, mash the rest with a spoon.

Soak the wood ear mushrooms until soft, wash them, cut off the roots, and chop them. Wash the mushrooms, rub them with a little salt, rinse them again, and drain. Take about 2 and slice them thinly, and dice the rest. Use a sharp knife to carve out one side of the tofu, take out the filling inside, and put it in a bowl with the chopped mushrooms and crushed lotus seeds. Add a little vegetarian seasoning powder and pepper and mix well.

Stuff the filling back into the tofu. Heat the pan, add cooking oil. When the oil is hot, add the tofu and fry until golden brown on both sides, then place on a plate.

Drain the oil in the pan, add the sliced ​​mushrooms and the remaining lotus seeds on top with 1 tablespoon of vegetarian oyster sauce and stir well. Then add the lotus seed broth on top and a little vegetarian seasoning to taste. Add the fried tofu on top and simmer for about 5 minutes.

Tofu pot with lotus seeds and mushrooms

4. Lotus root salad:

Ingredient: 200g lotus root, 1 small carrot, 1 cucumber, 20g peanuts, chili, Vietnamese coriander, coriander, salt, lemon, sugar.

Making: Cut the lotus root into 4-5cm long pieces, split into 2 or 3 depending on the size of the root. Soak immediately in water mixed with a little salt and lemon juice to make the lotus root white. Then wash thoroughly, take out and drain in a basket. Peel the carrots, wash them, cut them into 4-5cm pieces then thinly slice them. Wash the cucumber, split it in half and then slice it thinly.

Pick and remove roots and old stems of Vietnamese coriander and coriander, wash and chop. Roast peanuts, peel and crush. Cut lemon in half and squeeze out the juice. Wash and chop chili.

Mix the salad dressing with salt, sugar, lemon juice, and chopped chili to taste. Put the lotus root and carrot mixture in a large bowl, add 2/3 of the mixed salad dressing above and mix well. Let it sit for 15-20 minutes to absorb. Then add the cucumber and the remaining salad dressing and mix well. Finally, add the chopped herbs and season to taste. Serve on a plate and sprinkle with crushed peanuts.

Vegetarian lotus root salad

5. Lotus seed mushroom soup:

Ingredient: 50g lotus seeds, 100g assorted mushrooms (shiitake mushrooms, lingzhi mushrooms and straw mushrooms), 1/2 sweet corn, 1 carrot, 1 block of soft tofu, green onions, salt, vegetarian seasoning powder.

Making:Peel, wash, and cut carrots into pieces. Wash and cut sweetcorn into pieces. Cut off the stems of mushrooms, soak in diluted salt water for about 5-10 minutes, wash, and drain. Cut soft tofu into small squares. Remove roots of green onions, wash, and chop.

Boil a pot of water, add lotus seeds, carrots and sweet corn and cook for about 5-7 minutes. Then add mushrooms and cook for another 2-3 minutes. Season to taste, add soft tofu and green onions, bring to a boil again, turn off the heat and scoop into a bowl.

Lotus seed mushroom soup

6. Pig skin cake:

Ingredient: Green cake part: 200g tapioca starch, 30g rice flour, 150-200g sugar, 1 bunch of pandan leaves. Yellow cake part: 50g tapioca starch, 50g rice flour, 50g skinless mung beans, 100g sugar, 1 can of coconut milk.Salt, cooking oil.

Making: Wash pandan leaves, chop finely, puree, filter to get the juice, add water to make about 400ml. Put the green cake ingredients into a large bowl and mix well with 400ml pandan leaf juice.

Soak the mung beans for about 2 hours until they swell, put them in a pot with a little water to cover them, add a little salt, cook until done and puree. Put the yellow cake ingredients and pureed mung beans above into a large bowl and mix well.

Place the steamer on the stove, put the cake mold coated with cooking oil in it. When the mold is hot, put a layer of green dough in first, cover and steam for about 5 minutes. Then add a layer of yellow dough and steam for about 6-7 minutes. Next, add another layer of green dough and steam for about 10 minutes until the cake is done. You can make more layers as you like.

Vegetarian cake with pork skin

Wishing you success and delicious vegetarian dishes on the 15th day of the 7th lunar month!

Autumn Tea

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