Ingredient： 1 package of JuChai Hash Brown Triangle 300g of raw chestnuts Cooking Method： Preheat oven or air flyer to 180 degree. Cut a cross on chestnuts with knife. Put chestnuts and hash brown triangle on baking tray evenly. Bake 5 mins and then turn over cook for another 3 mins. Take out hash brown […]
Roast hash brown triangle and chestnuts Read More »
Ingredient： 1 Hash Brown Triangle A bell Pepper 1 Tofu skin 5-6 piece of mushrooms or king oyster mushroom 10~15 piece of sweetcorn sprout a little olive oil a little salt a little pepper Cooking Method： Defrozen Hash brown triangle from fridge. Preheat air flyer or oven to 170 degreee for 3 mins。 Cut
Vegan BBQ Hash Brown Triangle Read More »
1 pack Ju Chai Vegan fish balls2 square of fried tofuA chunk of radishA box of baby corn3 King oyster mushroomsA stalk of celeryA handful of mung bean vermicelli2 tablespoons of sweet chili sauceA pinch of shichimi powderA pinch of crystal sugar Cooking method: 1. Cut the ingredients into fried tofu, radish, baby corn, and
Tamsui Agei Vegan Fish balls Read More »
Material:Ju Chai fish balls 6 shiitake mushroomsA piece of burdockA box of baby cornGinger shreddedA little spring sproutsSeasoning: salt, crystal sugar, pepper Cooking Methods: 1. Prepare the ingredients：Chop the mushrooms, baby corn and burdock into chunks, fry them in oil first, cut off the spring sprouts, and shred the ginger. 2. Bring a pot of
Vegetarian fish balls and mushrooms soup Read More »
Ingredients：JU CHAI Vegan Mutton2 Oyster mushroom, diced 1 Sweet Potato, diced A half of Chinese cabbage, choppedA half of old ginger, smashedA little mushroom, choppedWater: 1000mlChinese herbal stock：A little red dates, ginseng, astragalus, maimendong, black beanSeasonings：Salt、Pepper、Soybean Sauce and crystal Sugar Methods：1、First, making Chinese herbal stock. Add all Chinese herbals, old ginger and water in big
Herbal Vegan Mutton Stew Read More »
Ingredients：A pack of Ju chai vegan mutton4 tablespoon of Vegetable oilA box of baby cornA little fresh ginger, sliced 1 Broccoli, chopped1 red pepper, shred6 shiitake mushroom2 tablespoons soybean sauce1 teaspoon crystal sugar1 tablespoon vinegar1 tablespoon Shichimi1/2 tablespoon SaltA touch of sesame oilA tablespoon Shacha sauceMethods： 1、Blanch the broccoli with boiling water and salt. Drain
Stir-fry vegan lamb and veggie Read More »
Material:A pack of Ju Chai vegetarian flavored crispy meat1 zucchini One red pepperA box of baby corn6 shiitake mushroomsOne potatoA touch of vegetable oilSeasoning: Pepper, salt, spicy powderCooking method： 1. Preheat the air fryer to 200 degrees. 2. Chopped the potatoes, zucchini, red pepper and shiitake mushrooms into chunks, close in size, together with the
Mixed fried vegetarian crispy meat Read More »
Material:One pack of Ju Chai flavored crispy meatA bamboo sprout6 shiitake mushroomsA large piece of FungusA carrotA pack of enoki mushroomsA small chunk of ginger, shredded 2 teaspoons of salt1 tablespoon vinegarA pinch of crystal sugarA pinch of pepperA little bit of sesame oil Method： 1. Shred the bamboo sprouts, shiitake mushrooms, fungus, carrots and
Vegetarian crispy meat soup Read More »
Ingredient：1 pack of Ju Chai vegan mutton1 cucumber, sliced1 tablespoon vinegar1 tablespoon soy sauce2 teaspoons of crystal sugarA pinch of Shacha sauceA little bit of mirinnA pinch of peanut flour Method:1. Preheat the air fryer (oven) to 200 degrees, skewer the vegetarian mutton with bamboo skewers for easy access, spray a little oil on it,
Rich vege coconut curry stew included tender sparerib, cauliflower, carrot and okra. So easy cooking good meal. Ingredient 1 pack of Vege Sparerib 1 cauliflower, chopped 220g of vegan curry cube 1 carrot, chopped 5 mushrooms, unstacked A little Okra1 can of coconut milk Cooking method：1、Chop all vegetables into chunks and set aside. 2、Put olive
Japanese-style Coconut Curry Sparerib Stew Read More »
