Zhu Huifang/Scrambled eggs with pure eggs, Husbandry fragrant... These new vegetarian creative dishes are meatless and not too

When traveling in the United States, I heard that there is a well-known local breakfast shop near the hotel. I went to the restaurant curiously and arrived early to wait for the store to open. The locals in front of me chatted with me kindly that after jogging for an hour every morning, she went to buy coffee first, and then went to this breakfast shop that started with fresh bread to wait. The must-eat set I ordered was quickly received. She didn't wait until the first time. It turned out that she asked the store to make scrambled eggs with pure eggs. Not only was it more expensive, but the price was also more expensive than ordinary scrambled eggs.

For health reasons, eating only protein rich in protein and avoiding ingestion of egg yellow, is a popular trend in the United States. Not only restaurants provide various egg yellow-free egg dishes, but also in quick food and breakfast shops, egg yellow-free special meals that require egg yellow removal. In addition, restaurants and fast food restaurants, Hanburg sandwich shops and restaurants that do not use any animal products are also becoming increasingly popular.

I visited one of the new classic creative dishes and found that there are noodles with marina, cheese on the pixar, cheese tomato sauce, fish, etc., and you can also use raw materials such as erine beans, cashew nuts, peas, mushrooms, coconut oil, etc. to create a simulated and unpredictable delicacy.

In some stores of Whole Foods, a listed company under Amazon, a pure plant, egg-free and milk-free Hanburger, it seems that it is sworn that the traditional succulent Hanburger will soon become the past for the sake of the everlasting earth and the health of the people. If you ignore the word "plant" on the sign, just look at the photos on the menu, and read the names of Hanburgers with the words "steak and bacon", it is hard to imagine that the Hanburgers provided here are completely free of meat. The number of employees at home and abroad is judged. The business of the Hanburg Bar, located in a corner of the supermarket, should be quite good.

Many restaurants and raw material manufacturers that list new vegetarian food are not vegetarian food, but rather offer options other than animal meat to consumers who like meat. They extract various ingredients and flavors from plant materials. After combining them, they simulate meat protein and flavor, so that people who support environmental protection and love animals but do not want to give up their taste do not have to feel guilty about eating meat.

In meatless cuisine, heavily processed imitations such as Hanbao, minced meat, fried chicken pieces can only be considered ordinary basic styles. A truly clever alternative meat is the food that can be seen, using plant characteristics and cooking techniques to attract everyone's love. In a restaurant where chefs serve, the "brain burning" of white cauliflower placed in the middle and the freshly crunchy crucianus fragrant kidneys are a surprising presentation to me. Since this restaurant is not a meatless restaurant, I did not expect to see the meatless creativity, and I never thought that French brain burning could be replaced by white cauliflower and a whole croaker.

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These two exquisite dishes are not easily ignored because the raw materials are cheap and generous ingredients. The chef believes that the attitude of treating and carefully serving the dishes is completely the same as that of French restaurants. The ordinary Husband and white cauliflower have increased several times through the chef's creative value, and have also expanded my established impression of the ingredients.

After the surprise meal, I couldn't help but add a few spoons of milkless swallow rice ice cream to the already-boiled stomach, as a sweet sentence. Delicious, it is an attractive force for new foods. With the recent series of new trials, I believe that plant-based cuisine will surely be more and more popular.