Temple vegetarian dish recipe 1: Stir-fried vermicelli with baby cabbage
Introduction A simple home-cooked vegetarian dish that is delicious with rice.
Ingredients: 2 baby cabbage, appropriate amount of vermicelli, 2 green peppers, appropriate amount of ginger, appropriate amount of Sichuan peppercorns, a little salt, appropriate amount of light soy sauce, and dried chili peppers.
Method
Wash the vermicelli, soak it in boiling water, take it out and set aside.
Wash the baby cabbage and cut into strips diagonally, cut the green pepper into strips, mince the ginger, and cut the dried pepper into sections for later use.
Heat oil in a pot, add ginger, Sichuan peppercorns, and dried chili pepper segments and sauté until fragrant.
Add in the shredded baby cabbage and stir-fry until it changes color. Add the vermicelli and stir-fry quickly. When the baby cabbage changes color completely, add a little salt and light soy sauce to enhance the freshness and remove from the pan.
Tips
If the pot is too dry during the stir-frying process, add an appropriate amount of water. Change the baby cabbage into sauerkraut and it becomes sauerkraut fried vermicelli. The steps are the same and the rice is served in the same way.
Temple Vegetarian Recipe 2: Stir-fried and smoked dried celery and mushrooms
Materials: celery, shiitake mushrooms, dried smoked peppers, colored peppers, and salt.
Method:
1. Wash the celery, cut off the stems and tear the leaves into pieces. Soak the mushrooms and slice them, smoke them into slices, and cut the bell peppers into shreds;
2. Heat the pan and pour oil, add a little chopped green onion and saute until fragrant, add the mushroom slices and smoked dried slices and stir-fry, if the pot is dry, you can Pour in a little water for soaking the mushrooms;
3. Pour in the celery stems and leaves, stir-fry until the celery is cooked, then turn off the heat;
4. Pour in the shredded colored peppers and stir-fry Add salt and stir-fry evenly.
Temple Vegetarian Recipe Three: Pine Nut Corn
Method:
1. Cut off the corn kernels from the fresh corn with a knife, dice the carrots, peas and pine nuts. Set aside;
2. After the water in the pot boils, add a little oil and salt, add peas and cook for seven or eight minutes, remove and set aside. Add corn kernels and cook for two or three minutes, remove and set aside. Green onions Cut into pieces and set aside;
3. After the oil is hot in the pot, add the chopped green onions and stir-fry the diced carrots until fragrant. Add the peas and corn kernels and stir-fry for two minutes;
4. Add salt and mushroom extract to taste, add pine nuts and stir-fry evenly.
Temple Vegetarian Recipe 4: Potato-roasted eggplant? ?
Ingredients: One eggplant, one potato, and one tomato.
Ingredients: salt, oil, pepper, ginger powder, thirteen spices, light soy sauce.
Method:
1. Cut the eggplant into cubes directly and put them in a bowl;
2. Cut the eggplant, potatoes and tomatoes into cubes and set aside. I like to add some tomatoes to everything I eat these days. The weather is hot and the sour ones are more appetizing;
3. Fry the potatoes in oil until both sides are brown;
4. Serve the potatoes after they are browned on both sides. Set aside and pass the eggplant through oil;
5. After frying the eggplant, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices, and light soy sauce to taste, add a little water and cook for 3 minutes;
6. Remove from the pan and serve on a plate.
Temple Vegetarian Recipe 5: Stewed Vermicelli with Cabbage and Tofu
Ingredients: One bunch of vermicelli, a small piece of tofu, 3 mushrooms, 4 cabbage leaves, and a small amount of shredded ginger. ?
Method
Soak the vermicelli in cold water.
Heat a little oil in the pot, add shredded ginger and stir-fry.
Add thick slices of tofu and mushrooms and stir-fry briefly.
Add water, add soaked vermicelli, bring to a boil and then turn to low heat.
Put in the washed and cut cabbage leaves and continue cooking.
Add salt, a little soy sauce, a little sugar and peppercorns to taste.