1. spicy vegetarian tofu
Instruments: tender tofu, chili powder, pepper, Pixian soybean, water starch, ginger, garlic, soy sauce.
1. Cut the tofu into small cubes, blanch in hot water to remove the soy flavor, standby.
2. Start a non-stick frying pan, put ginger and garlic burst incense, put Pixian bean paste stir fry, add appropriate amount of water.
3. Boil and add the tofu, cook over low heat or gently shaken, season with a little soy sauce.
4. Thicken with water starch, shake well, pour pepper, chili powder and scallions into the pot.
2. Eggplant in eggplant sauce panang eggplant
Materials: 1-2 eggplant, 1 green pepper, 1 red pepper, 1 tablespoon of tomato sauce, 1 tsp of white vinegar, Shanker Foods, 2 tsp of sugar, 1/2 tsp of salt, and water 1 cup of water.
1. Wash the eggplant and remove the stem. Cut the whole eggplant into even slices. Don't cut off the bottom and keep them together.
2. Steam the cut eggplant in a pot for 10 minutes and remove. Remove the stems and seeds from the green and red bell peppers, chop and set aside.
3. Heat a separate pan with a little oil, add the steamed eggplant and sauté a little. Then add chopped green and red bell peppers along with all the seasonings and water to the pan.
4. Carefully rotate the eggplant so that it absorbs the seasoning juices and heat to collect the juices.
3. Lao Gan Ma Stir-Fried Spiced Dried Fruits
Ingredients: dried pork, squash, Lao Gan Ma's black beans, green onion, ginger, red chili, salt, chicken essence, sugar, dark soy sauce.
1. Wash and cut into small dices, lean pork chopped into minced meat, chopped squash, red chili, ginger, green onion chopped.
2. Pan hot, pour oil, with minced meat stir-fried until brown, pour red pepper and ginger stir-fried.
3. Add one tablespoon of Lao Gan Ma's black beans and soy sauce and stir-fry.
4. Pour in the dried aromatic squash, add salt and chicken essence and stir-fry, add a little water and stir-fry for a few moments to make the dried aromatic flavor. Add sugar and stir-fry evenly and remove from the pot. Turn off the heat, pour in the chopped green onion and mix well.
4. Cumin Roasted Mushrooms
Ingredients: mushrooms, salt, cumin, chili powder, black pepper, olive oil.
1. Wash the shiitake mushrooms, cut off the stems and use a flower knife.
2. Put the mushrooms into a pot and sprinkle evenly with salt first, mix well. Then sprinkle cumin powder, chili powder, black pepper, mix well, and finally pour.
Add olive oil and mix well.
3. Drain into a baking dish and bake in the middle of a preheated oven at 220 for about 15 minutes.
5. Cooked Almond Mushrooms
Ingredients: 200g almond mushrooms, 1 tablespoon bean paste, 3 tablespoons cooking oil, 1 tablespoon water starch, 1 teaspoon sugar, 6g salt, a few peppercorns, 1 teaspoon pepper, 1 teaspoon sesame seeds, 3 chili peppers (red, sharp, dried), cilantro, as much as you like.
1. Wash apricot mushrooms and slice with a paring knife. Pour oil into a wok, add bean paste and sauté.
2. Stir-fry the bean paste in red oil, add appropriate amount of water, salt, sugar, soy sauce and boil. Add apricot mushrooms.
3. Drizzle a little water starch, boil again, turn off the heat and pour into a container. Add a little pepper. Sprinkle with cooked sesame seeds.
4. Add pepper part. Fry the oil in a pan and add the peppers. Cook the pepper oil while it is hot. Add a bit of cilantro.
6. Black Bean Tiger Skin Green Peppers
Ingredients: green peppers, black beans, garlic, oil, salt, sugar, soy sauce, vinegar.
1. Pour oil in a frying pan (a little more than usual), heat to 80%, change to medium heat, add green peppers.
2. Press the peppers with the back of a spatula and circle the bottom of the wok, then toss and circle again.
3. Leave the oil in the pan, and when the peppers are soft and have a golden-brown caramelized skin, remove the peppers from the pan and set aside.
4. Stir-fry the black beans and minced garlic in the wok.
5. Add the green peppers, a little water, salt, sugar, soy sauce, vinegar and mushroom seasoning, and stir-fry the seasonings well. Be careful not to stir-fry too much or the peppers will wilt.
7. Cold Mushrooms
Ingredients: enoki mushrooms, yellow peppers, scallions, garlic, soy sauce, balsamic vinegar, sesame oil, honey (sugar).
1. Boil water
8. Stir-fry pumpkin tips
Ingredients: 400 grams of pumpkin tips, 25 grams of chili peppers, 4 pieces of garlic, 2.5 grams of salt, 10 grams of wet starch, a little water.
1. Soak pumpkin tips in salt water for 15 minutes and then wash.
2. Drain the pumpkin tips.
3. Heat oil in a frying pan and stir-fry with minced garlic and pepper.
4. Stir-fry pumpkin tips for a few minutes, add a little water and salt, stir-fry until soft, thicken the gravy out of the pan.
9. double pepper steamed tofu
Materials: a piece of tofu, two-color chopped pepper 1 tbsp, soy sauce 1 tbsp, green onion moderate, 1 tbsp oil.
1. Pour the tofu into the dish, slice, gently push out with your hands into a diagonal shape; shredded onions, soak and set aside.
2. Pour the chopped peppers over the tofu, drizzle with soy sauce, and wrap the tofu dish with plastic wrap. Tang does not leak.
3. Steamer with water to boil, put the tofu plate, cover and steam for 10 minutes.
4. Turn off the heat, take out the tofu plate, remove the plastic wrap, sprinkle with drained scallions, heat the hot oil and pour over.
10. Vegetarian Eggplant
Materials: one eggplant (300g), one red pepper, one green pepper, four garlic cloves.
Seasoning: 1/4 teaspoon fine salt, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon mushroom seasoning.
1. Cut the eggplant into long strips and soak in cold water for 20 minutes. This saves oil and doesn't discolor the eggplant.
2. Heat 2 tablespoons of oil in a wok.
3. Drain the soaked eggplant and add it to the wok and stir-fry over low heat.
4. Cover and simmer, turning frequently on the way to avoid bottoming out.
5. Keep cooking until the eggplant is tender.
6. Add green and red bell peppers, garlic, and seasonings and sauté until green and red bell peppers are cut off.
1. Pine Nut Corn
Ingredients: 1 fresh corn, 50g pine nuts, 1 green bell pepper, 1 red bell pepper, 2 small bell peppers, 3g salt, 3g sugar, 3 tablespoons milk.
1. Prepare the main ingredients and auxiliary ingredients needed for the dish according to the ingredients and seasonings; boil the corn and remove the skin, and cut the green and red peppers into powder;
2. Don t pour oil, put the pine nuts into the pan and slowly roast the pine nuts over a low heat; when the pine nuts turn brown and the oil comes out on the surface, let them cool down naturally;
3. Pour the oil into the pan and heat it up until it is 70% hot, then pour in the corn kernels; Pour in green and red pepper powder and stir-fry for a minute;
4. Add salt according to personal taste; add sugar according to personal taste;
5. Pour in 3 tablespoons of milk and stir well; when the milk is almost dry, add the pine nuts.
12. Fresh Mushroom Stewed Oilseed Vegetables
Materials: 350g of portobello mushrooms, 5 pieces of tender oilseed vegetables, moderate amount of olive oil, moderate amount of salt, 15g of oyster sauce, 2g of sugar, 10ml of clear and steamed fish and soy sauce, and a few goji berries.
1. Prepare all the ingredients. Wash the portobello mushrooms, cut in half, boil for 3 minutes, drain and set aside. Blanch the vegetables for another 20 seconds, cool and set aside.
2. Add olive oil to the frying pan. Sauté the vegetables. Add a pinch of salt, toss to coat and set aside.
3. Add a little olive oil and sauté the shallots. Pour in the portobello mushrooms and stir fry. Add oyster sauce. Add a little sugar.
4. Add steamed fish and soy sauce. Add a little water and stir fry for 2 minutes. Turn off the heat. Then pour the portobello mushrooms into the greens dish and decorate with a few goji berries.
13. Emerald-colored vegetable rolls
Materials: 3 Chinese cabbage, spinach 30g, 50g carrots, 50g colorful peppers, 1 spoon of salt, 1 teaspoon of abalone sauce, sugar to taste, 1 spoon of water starch.
1. Shred colored peppers, carrots, cabbage and spinach, and put the shredded vegetables on the cabbage leaves.
2. Roll into a roll, cut into pieces, put a little water in the pot, add salt, abalone sauce (oyster sauce), water starch, cook until the soup thickens.
3. Pour over the colorful vegetable rolls.
14. Garlic Dutch Beans
Ingredients: 250g red chili peppers, 3 garlic cloves, 3 cloves of salt, 1 teaspoon (5g), 1/4 teaspoon (1g) monosodium glutamate (MSG);
1. Remove both sides of the tendons of the Dutch beans, wash, and blanch them for 20 seconds in boiling water, then immediately soak them in cold water to cool them thoroughly, drain and set aside;
2. Wash the red chili peppers Peel the garlic and crush it with a garlic press;
3. Pour the oil into a wok. When the oil is 70% hot, stir-fry the garlic puree, stir-fry the Dutch beans for 1 minute, stir-fry the red pepper slices for half a minute, then add salt and monosodium glutamate, and stir-fry well.
15. Geosan County
Materials: eggplant, potatoes, green and red peppers, chopped green onion, minced garlic, corn starch, 2 tablespoons of soy sauce, salt, a little sugar, water starch.
1. Peel the eggplant and potatoes, cut them into hobnail pieces, and cut gr
6. Mix soy sauce, salt, sugar, and water starch to make a flavored juice.
7. Heat a little oil on the fire. Stir fry the chopped onion and garlic. Add potatoes, eggplant and green peppers.
8. Add the sauce and lightly heat to make the water starch mushy.
9. Sprinkle garlic powder and toss to coat.