First, wash the potatoes, cook them, peel them, and press them into a fine mashed potato. Wash and chop the soaked oil bean skin, wash and chop the mushrooms and water chestnuts. Then fry the chopped fried bean skin and shiitake mushrooms in oil until fragrant, mix in mashed potatoes and water chestnuts, add an appropriate amount of salt and light soy sauce to taste, and make a filling.

Wash the eggplant and remove the stem, cut it into thick slices with two knives and one cut, and make an eggplant box. Insert the filling you have just prepared into the inside of the eggplant box.

Then start preparing the batter. Flour and cornstarch are made into a batter in a four-to-one ratio by adding a little baking powder and an appropriate amount of water.

Pour oil into the pot, heat until the oil temperature is four to six percent hot, wrap the eggplant box in batter, put it into the oil pan, fry it until golden brown on both sides, you can control the oil, remove it and put it on a plate.

In this way, the vegan box is ready.

When eating, you can dip it in a little salt and pepper, or other flavors of your favorite sauce.

After making this dish, Cai Youyou made another sweet and sour bitter gourd.

Remove the bitter gourd, cut it in half, wash it after removing the seeds, cut it into thin slices, and add a little salt to marinate it to remove the water.

While it's time to marinate the bitter gourd, you can cut the red pepper into small pieces.

Remove from the pot and pour the oil, pour the bitter gourd slices into the pot, stir-fry for two minutes over high heat, and put on a plate for later use.

Then start another oil pot, add minced ginger and chili pepper and stir-fry until fragrant, pour in the fried bitter gourd slices, pour a little soy sauce, add an appropriate amount of salt, sugar, vinegar, and stir-fry for two minutes with a strong fire, and this sweet and sour bitter gourd is ready.

Cai Youyou, on his side, began to cut frozen tofu, tomatoes and shiitake mushrooms into slices after making three dishes: vegetarian eggplant box, sweet and sour bitter gourd and shredded apples.

And Mo Xun was not idle on his side.

Curry cauliflower, soft-fried vegetable balls, and steamed winter melon with soaking mountain pepper are freshly baked.

It didn't take long for Mo Xun and Cai Youyou to prepare a large table of vegan banquets for everyone.

Looking at the dishes that were full of color and flavor, everyone couldn't help but swallow their saliva.

At this time, Cai Youyou smiled and invited Lao Song and his little granddaughter, who were coiled at the window outside the kitchen, to the table, and thanked them for helping him take care of the vegetable garden at home.

Lao Song and his granddaughter Xiaoxue were both a little flattered.

However, they had already smelled the aroma coming from the kitchen outside.

They didn't expect that the owner of the house they live in now would cook so deliciously, it was on par with Mo Xun.

And Liang Hu was not amazed by the delicacies on this table. He never knew that vegetarian dishes could be so delicious.

These vegetables can be cooked with a complex taste of sweet, sour, bitter, spicy and salty, each with its own unique flavor, and it is so unsatisfying.

These were the flavors he had never tasted in the restaurant under the Dark Chamber.

In the restaurant of the Dark Pavilion, the ingredients used are very high-end, and every dish is cooked exquisitely. If it's your first time tasting the dishes of the Dark Chamber, you might be amazed by the dishes.

However, if you go through a long time, you will find that the dishes served by the Dark Pavilion are the same. The chefs of the Dark Pavilion are just following the recipes designed by their predecessors, cooking their dishes according to the proportions of various ingredients and seasonings.