Loretta Vegetarian Recipes

When I was a kid, my family like to go to eat vegetarian periodically. Somehow there is one dish I miss out the most is Veggie Fish. Chinese Vegetarian restaurant always like use Taro to make the vegetarian dish. I like it a lot however it's a bit filling. Then I think of another lighter version which look like a whole fish on the plate as well by using egg plant. Eggplant contains a lot of good source of nutrition. name a few as below: Low in Saturated Fat, Sodium, and Cholesterol High in Dietary Fiber,  Vitamin C, K and B6 and more. Serving for 2 Ingredients:    - 1 large eggplant - 1 cup of Korean Tempura Flour - 1 egg - 1/2 teaspoon of seasoning salt - 1/2 cup of ice cold water - Cilantro Instructions: Mix flour,egg seasoning salt and ice cold water into the mixing bowl. Slice the eggplant into pieces. Soak that in the mixture. Heat up about 1 cup of vegetable oil, medium high heat. Deep fry till golden brown. Add cilantro for garnish. Enjoy!

 I am introducing another type of noodle. Cantonese call "E- Mein" , a lot of time Chinese like to serve this dish during birthday. Noodle comes in really long in shape means longevity. I use black mushroom and shimeji mushroom. I wasn't able to get some fresh green house yellow garlic chives from the Asian store this time. Otherwise this is one of the favorite option of Veggie I would add into my dish to add the aroma. Some people might not like it so it's really up to your own option. Ingredients: - 1 Package of E-Mein - 10 - 15 Medium size Black Mushroom ( soak mushroom in the fresh water overnight if possible, save the water for later use ) - 1 Package Shimeji Fresh Mushroom - 2 Tablespoon of Mushroom Sauce, 2 teaspoon of dark soy sauce, a pinch of salt - 1 Garlic clove minced (optional) Instructions: Boil E- Mein in the hot boiling water for around 2 minutes flip around and loosen it until it's around 70% cooked only. Means not fully soften