RECIPE

EVERY TIME YOU SELECT “NEVER MEAT” 100% PLANT BASED MEAT ALTERNATIVE. YOU ARE CHOOSING  THE PRODUCT THAT IS BETTER FOR YOUR HEALTH OUR VISION  IS TO HELP PEOPLE AROUND THE WORLD TO HAVE HIGH QUALITY FOOD AND NUTRITIOUS WITH AFFORDABLE PRICE

TACOS​ PLANT BASED
Ingredient​
Tacos​ 12 pieces
Carrot​ ½ Cup
Never Meat​  500 g Tomato 1  Cup
Tacos SeasoningPowder​ 1 pack Coriander​ ½ Cup
Salt​ 1/3 Tsp Green Oak Vegetables​
Black Pepper​ ½ Tsp Whipping Cream 100 g
Lemon Juice​ 3-4 Tbsp Cream Cheese​ 150 g
Tomato Sauce​ ½ Cup Icing Sugar​ 10 g
Onion​ ½ CupMozzarella Cheese​ ½ Cup
Red Onion​ ½ ถ้วย Water​ ½ Cup

วิธีทำ
COOK TIME 10 MIN   

  To begin, make sour cream. Prepare a mixing bowl, add cream cheese, and beat until smooth using an electric whisk. Mix in whipping cream well. You don't have to wear it if you add a little icing sugar. Combine ingredients in a blender.

  Fill a piping bag with mixture and store it in refrigerator.

  Taco fillings are next stage. Fill a skillet halfway with water, then add taco powder and stir until dissolved. Add Never Meat and stir until cooked and dry water is available.

  To create salsa, place sliced tomatoes in a mixing basin. Shallots, onions, carrots, ketchup, salt, black pepper, and lemon juice are added last and mixed well.

  Taste and cook according to your preferences. Sprinkle with coriander and leave away once you've achieved a pleasing flavor.

  Preheat skillet. In a pan, heat taco sheets. Fold the sheet in half when it is heated. Crispy can be used once sheets have begun to dry.

∎  Tacos to be served Make taco sheets ahead of time. After that, start with lettuce. Salsa and stir-fried minced Never Meat with taco powder follow. Pour in cream and top with mozzarella cheese.

FRIED​ LARB
Ingredient​
Never Meat​  280 g
Lime Juice​ 2 Tbsp.​
Soy Sauce​ 2 Tbsp.​
● Cayenne Pepper​ ½ Tbsp
Roasted Rice​ 2 Tbsp.​
Crispy Flour​ 2 Tbsp.​
 Kaffir Lime Leaves 6 Leaves
Chopped Spring Onion​ 2 Leaves
Parsley​ 2 Leaves
Red Onions​ 5 Onions

วิธีทำ
COOK TIME 15 MIN    

  Combine Never Meat, lemon juice, fish sauce, and chili powder in a mixing bowl. Mix in roasted rice and crispy fried flour well.

  Gently incorporate chopped kaffir lime leaves, sliced spring onions, chopped parsley, and shallots in the pan.

  Prepare Never Meat Larb by shaping it into round balls.

  In a heated pan, fry the Larb mold cubes. use a medium heat source Allow it to ripen naturally rather than flipping it over. Cook till golden brown on both sides. Drain the oil by scooping it up.

  Arrange on a dish and serve with assorted fresh veggies.

BITTER GOURD SOUP ​ STUFFED WITH MINCED
Ingredient​
Never Meat​  500 g
 Chopped Coriander Root​ 2 Tbsp
Minced Garlic​ 2 Tbsp
Pepper​ 2 Tsp
Oyster Sauce​ 2 Tbsp
Soy Sauce​​ 1 Tbsp
 Cane Sugar​ 2 Tsp
● Carrot​
Shiitake Mushroom​
Bitter Gourd​
Vermicelli​

วิธีทำ
COOK TIME 15 MIN   

  Cooking chopped coriander root, minced garlic, ground pepper, oyster sauce, seasoning sauce, and sugar into Never Meat.

  Break up the vermicelli and combine it with the Never Meat.

  Cut the bitter gourd in half, remove the bitter gourd contents, and load the bitter gourd with Never Meat.

  Fill it with clean water in a pot. light-medium Bring a pot of water to a boil with the bitter gourd. The dried shiitake mushrooms and carrots come next.

  Add soy sauce, water, and sugar to taste. boil until bitter gourd is tender Place it on a serving platter once it's done.

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