「素食」美味夏日餐：茄子冰花锅贴，酸萝卜粉丝汤、和凉拌三丝！ |【Vegan】Eggplant Potstickers, Pickled Radish Soup, and Salad

Eggplant is truly one of my favorite vegetables in the summer. Recently, I tried making these crispy-bottomed eggplant potstickers, and I immediately fell in love with them.The eggplant provides a naturally sweet and moist texture, and combined with some mushrooms and simple seasoning, it tastes amazing. This dish is especially great with a tangy soup. Previously, I shared Sichuan pickles, and the pickled radish from that has fermented nicely. I particularly love using it to make pickled radish vermicelli soup in the summer; it's tangy and appetizing, perfect with the potstickers. Pair it with a small cold dish, and you have a wonderful meal!

夏天的茄子真的是我最爱的蔬菜之一，最近试过了这款茄子馅的冰花锅贴一整个爱住了，茄子提供了天然鲜甜和滋润的口感，组合一些菌菇简单的调味儿就很好吃，这个菜特别适合搭配一个开胃的酸汤，想着之前给大家分享了四川泡菜，里面的酸萝卜发酵已经很充分了，我特别喜欢用它在夏天做酸萝卜粉丝汤，酸酸的特别开胃，配合锅贴正好，再搭配一个小凉菜就是美美的一餐啦！

Ingredients/食材:
饺子皮 25张 twenty five dumpling wrappers
茄子 250g eggplant
香菇 2朵 two shiitake mushrooms
杏鲍菇 半根(取根部) Half king oyster mushroom (use the stem)
胡萝卜 小半根 Half small carrot
老豆腐 150g firm tofu
香菜 2株 two sprigs of cilantro
山药 30g yam
姜末 5g minced ginger

调味料/Seasonings：
生抽 1小勺 1tsp soy sauce
盐巴 适量 salt

『凉拌三丝』 Three Ingredients Cold Salad
海带丝、绿豆芽、千张丝、胡萝卜丝、香菜
Shredded kelp, mung bean sprouts, shredded dried tofu, shredded carrot, cilantro

调味料： 岩盐 1
Seasoning: rock salt

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