Vegetarian Goji Berry Herbal Soup and Vegetarian Fried Chicken
Vegetarian Goji Berry Herbal Soup
This recipe serves FOUR (4) and it is vegan.
Ingredients:
- Herbal soup spices mix, 1 pkt
- Wheat gluten, 2 pcs
- Shiitake mushroom, 2 pcs
- Button mushroom, 6 pcs
- Yok Zok, A handful
- Red dates, 10 pcs
- CFO dried goji berry, A handful
- Seasoning powder, 1 ½ tsp
- NQ sea/rock salt, 1 tsp
- CFO raw cane sugar, ½ tsp
- CFO premium soy sauce, 1 tbsp
Methods:
1. Soup base: Rinse Yok Zok & red dates then put in a pot of water (approx. 8 – 9 bowls) together with herbal soup spices mix. Simmer for about 1 hour.
2. Prepare ingredients:
a) Cut soaked Shiitake mushroom and button mushroom into big pieces, set aside.
b) Tear wheat gluten into small pieces, set aside.
3. Sauté Shiitake mushroom, button mushroom and wheat gluten, then add in seasoning powder to taste and stir fry until fragrant.
4. Pour sautéd Shiitake mushroom, button mushroom and wheat gluten into herbal soup base and bring to a boil, add in seasoning powder, NQ sea/rock salt, CFO raw cane sugar and CFO premium soy sauce to taste then simmer for another 2 hours.
5. Remember to remove the herbal soup spices mix pouch after cook to prevent the pouch being punctured by the spatula during serving.
Vegetarian Fried Chicken
This recipe serves FOUR (4) and it is vegan.
Ingredients:
- Wheat gluten, 2 – 3 pcs
- Multi-purpose seasoned flour, To taste
- Bread crumbs, To taste
- Five spices mix, To taste
- Pepper powder, To taste
- CFO raw cane sugar, 1 tsp
- CFO premium soy sauce, 1 tbsp
- Vegetarian oyster sauce, To taste
- Toasted sesame oil, To taste
- Corn starch, 1 tbsp
Methods:
1. Tear wheat gluten into small pieces, set aside.
2. Mix all seasonings (item no. 4 – 10) with wheat gluten, marinate for about 1 hour.
3. Put multi-purpose seasoned flour in a container, put in marinated wheat gluten and close the lid. Shake well until all wheat glutens are coated evenly with seasoned flour.
4. Coat a layer of bread crumbs on the marinated and seasoned wheat gluten, then fry with medium heat until it turns brownish.
5. Remove from frying pan and let it cool before serving with mayonnaise or chilli sauce.
素枸杞药材补汤
此食谱份量可供 四人, 全素
材料:
- 药材汤料包, 1包
- 面筋, 2块
- 香菇, 2朵
- 蘑菇, 6颗
- 玉竹, 1把
- 红枣, 10颗
- CFO枸杞, 1把
- 调味粉, 1 ½ 茶匙
- NQ海盐/岩石盐, 1茶匙
- CFO原蔗糖, ½ 茶匙
- CFO酱油, 1汤匙
步骤
1. 汤底：先把玉竹、红枣洗净，然后与药材汤料包一同放入一锅水中（大约8 – 9碗水），以文火煲1 个小时。
2. 备料：
a) 将浸泡过的香菇和蘑菇切成块状，备用。
b) 面筋徒手撕成小块状，备用。
3. 把香菇、蘑菇和面筋放入油锅爆香，加入少许调味粉后翻炒。
4. 将爆香后的香菇、蘑菇和面筋加入汤底以大火煮沸，加入调味粉 、NQ海盐/岩石盐、CFO原蔗糖和CFO酱油调味再以文火继续焖煮大约2个小时。
5. 享用前记得取出药材汤料包以避免舀汤时勺子弄破汤料包。
素炸鸡块
此食谱份量可供 四人, 全素
材料
- 面筋, 2 – 3块
- 炸鸡粉, 适量
- 面包糠, 适量
- 五香粉, 适量
- 胡椒粉, 适量
- CFO原蔗糖, 1茶匙
- CFO酱油, 1汤匙
- 素耗油, 适量
- 麻油, 适量
- 玉蜀黍粉, 1汤匙
步骤
1. 将面筋徒手撕成小块状，备用。
2. 把所有调味料（材料4 - 10）拌入面筋块，腌制大约1小时。
3. 将炸鸡粉倒入一个盒子里，放入腌制好的面筋块，盖上盖子然后摇晃盒子至全部面筋块均匀的沾上炸鸡粉。
4. 把面筋块均匀的沾上一些面包糠，然后放入油锅小火炸至金黄色。
5. 捞起沥干油脂后静置冷却，享用时可以搭配与美乃滋（蛋奶素）或辣椒酱（全素）。
*Please be advised that product images are for illustrative purposes. Actual product packaging and labelling may vary due to ongoing product enhancements. Rest assured, the high-quality standards you expect remain consistent.
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