(1) materials: celery, mushrooms, dried, colored peppers, salt.

(2) Practice:

① Wash celery, cut off stems and shred leaves. Soak mushrooms, slice them, dry them, and shred colored peppers.

(2) Heat the pan, pour oil, add a little chopped green onion and stir fry, add mushroom slices and smoked dried slices and stir fry. If the pot is dry, pour some water for soaking mushrooms.

③ Pour celery stems and leaves, stir-fry until celery is cooked, and turn off the heat.

(4) Pour in the shredded colored pepper, add salt and stir fry evenly.

2. Pine kernel corn

(1) Cut fresh corn with a knife, dice carrots, and keep peas and pine nuts for later use.

(2) After the water in the pot is boiled, add a little oil and salt, add peas and cook for seven or eight minutes, remove and cook for two or three minutes, and remove and cut onions.

(3) After the oil in the pan is hot, add chopped green onion and stir-fry until fragrant, stir-fry diced carrots evenly, and add peas and corn kernels and stir-fry for two minutes.

(4) Season with salt and mushroom essence, and add pine nuts and stir well.

3. stir-fried celery with ginkgo biloba

(1) raw materials: 80g of ginkgo, 250g of celery, half of red pepper, salt, monosodium glutamate, sugar, garlic and Jiang Mo.

(2) Practice:

① Wash celery and cut into sections, and slice red pepper.

② Stir-fry Ginkgo biloba and celery in a boiling water pot for 2 minutes, and take them out (you can put a little salt when blanching, so that the cooked dishes are more gorgeous). Immediately put the fish in cold water to cool.

(3) Take out the garlic Jiang Mo from the oil pan.

④ Add celery and ginkgo, salt and sugar, stir-fry for 1 min.

⑤ Finally, add red pepper and monosodium glutamate and stir well.

4. Salt _ flowers are especially important.

(1) Ingredients: Pleurotus eryngii, Dutch beans, Jiang Mo, parsley powder and red pepper powder.

(2) Seasoning: salt, mushroom powder, pepper and sesame oil.

(3) Practice:

First, cut Pleurotus eryngii into two halves and cook it, put on a flower knife and squeeze the water with gauze, add a little salt, mushroom powder and pepper to marinate it, string out the patterns with toothpicks, pat the starch, fry it in an oil pan for a while, and take out the toothpicks for later use.

(2) Pick both ends of peas and wash the flying water for later use.

③ Stir-fry Pleurotus eryngii without toothpicks until golden brown, and take it out.

(4) Put a little oil in another pot, add Jiang Mo, minced coriander, minced red pepper and stir-fried incense, add a little water, add a little salt, ground mushroom powder, pepper and sesame oil, then add flying peas and fried Pleurotus eryngii, stir-fry evenly over high fire, and plate.

5, pepper fried bean skin

(1) Ingredients: dried bean skin, winter bamboo shoots, and green pepper.

(2) Seasoning: Meijia soy sauce, pepper oil, spicy oil, soy sauce and ginger.

(3) Practice:

(1) put the dried bean skin into a basin and soak it in cold water. Soft back, cut wide strips for later use.

(2) Peel the winter bamboo shoots by hand, and blanch them in a hot water pot until they are ripe. Pour out, soak in cold water for a while, and drain. Cut into pieces for later use.

③ Wash green pepper and red pepper and cut into small oblique blades.

(4) Wash ginger, peel and cut into pieces.

⑤ Take a pot, pour a little refined oil into the pot, stir-fry Jiang Mo, stir-fry the green and red peppers thoroughly, stir-fry the fragrance, and pour out.

⑥ Take another pot, pour in a little refined oil, stir-fry winter bamboo shoots, and stir-fry bean skin strips thoroughly. Then add a little soy sauce, soy sauce, a little sugar and mushroom essence, stir-fry, add the green and red peppers in step (5), stir-fry, and finally add a little pepper oil and spicy oil, stir-fry, and take out the pan and plate.

6. Sichuan Mapo Tofu

(1) Ingredients: a box of silk tofu, two spoonfuls of organic bean paste, one spoonful of wheat starch, 60g of minced vegetarian meat, pepper 10g, two onions, six pieces of garlic, two pieces of ginger, two spoonfuls of soy sauce, a proper amount of douchi and two spoonfuls of oil pepper.

(2) Practice:

① Cut the tofu into small cubes and soak it in light salt water. Chop onion, ginger, garlic and fermented soybean separately for later use.

(2) put oil in the pot, add pepper, onion, Jiang Mo and minced garlic and stir-fry until cooked.

(3) add two spoonfuls of bean paste and continue to stir evenly.

④ Pour 100 ml cold water, add soy sauce and boil together.

⑤ Carefully pour in tofu, add two spoonfuls of Chili oil, mix well, cover the pot and stew for 5 minutes.

⑥ Finally, add a proper amount of water to the starch, pour it into the pot to form a sticky shape, boil it again, drip sesame oil and sprinkle with chopped green onion.

7. colored peas

(1) Ingredients: 200g of Dutch beans, one package of fish tofu (konjac products), one pickled cabbage (about 100g), 50g of dried fragrant incense (dried fragrant incense in Chaoshan area is sliced and tastes slightly salty and fragrant after frying), red pepper 1-2, garlic.

(2) Practice:

(1) Wash sauerkraut and obliquely cut into small pieces, remove seeds from red pepper and cut into small pieces, peel and wash peas, and chop garlic;

2 small and medium-sized hot oil in the pot, add fragrant rot, fry until cooked, and pick it up for use;

(3) Continue to use oil in the hot pan, stir-fry small and medium-sized fragrant garlic until golden brown, add chopped sauerkraut and red pepper slices, stir-fry for 2 minutes over high heat, then add peas and drained fish tofu, stir-fry for 3 minutes, then add fried fragrant dried garlic, and stir-fry for 65,438+0-2 minutes.

8.fish-flavored eggplant

(1) Ingredients: 2 long eggplants, 8 pickled peppers in Sichuan, 50g vegetarian meat stuffing, 1 teaspoon ginger, garlic and chopped green onion.

(2) Seasoning: red bean paste 1/2 tablespoons, soy sauce 2 tablespoons, sugar 2 tablespoons, aged vinegar 1 tsp, mushroom essence 1/4 tsp, starch 1 cup clear soup or water (corn starch 2 tsp+water 3 tsp).

(3) Practice:

① Wash the epidermis of eggplant, cut it into long sections, chop vegetarian meat into paste, chop ginger, garlic and onion respectively, and cut pickled pepper into small sections.

(2) Spread the eggplant in a large plate, boil the water in the pot, steam the eggplant strips on it for 8- 10 minutes, and take them out for later use.

③ Heat 2 tablespoons oil in a wok, add vegetarian meat and stir-fry until it turns from red to white. Add ginger, garlic, chopped green onion and red pickled pepper and stir-fry until fragrant.

④ Add 1/2 tablespoons of red bean paste, and turn to medium heat to stir fry. Put soy sauce, sugar, mature vinegar and mushroom essence into a bowl and stir until the sugar is dissolved for later use. Mix corn starch and water to form water starch.

⑤ Add steamed tomato strips, pour in 1 cup vegetarian soup or water, and pour in soy sauce, sugar, aged vinegar and mushroom essence. After the water is boiled, turn to low heat, cover and stew for about 2 minutes.

6. When the water is almost dry, pour in water starch and continue to cook until the soup thickens.

9. Mushrooms and zucchini in vegetarian oyster sauce

(1) Ingredients: zucchini, fresh mushrooms, red peppers (both sweet and spicy) and garlic slices.

(2) Seasoning: vegetarian oyster sauce, sesame oil and a little salt.

(3) Practice:

① Wash and slice zucchini and red pepper;

(2) Clean fresh mushrooms, remove pedicels, quickly blanch them in boiling water, then take them out, rinse and drain them, and slice them;

(3) add oil to the pot, heat it, add garlic slices and stir fry, and then pour in zucchini and stir fry;

(4) Add mushrooms and red peppers and stir-fry for a while;

⑤ Add appropriate amount of oyster sauce, drop a few drops of sesame oil, add a little salt and stir well.

10, Kung Pao Tofu

(1) Ingredients: tofu 1 block, carrots 1/4, a little peas, a little peanuts, 4 dried peppers (the amount of peppers is optional), a little pepper, 4 small pieces of ginger, sugar 1 spoon, and soy sauce 65438 mature vinegar.

(2) Practice:

(1) a piece of tofu, other materials are peanuts, carrots, peas (green peppers are also acceptable), dried peppers, peppers and ginger. Cut tofu into small pieces; Wash peas and blanch them in boiling water; Cut carrots into peas-sized cubes; Sliced ginger; Clean the dried peppers and cut them into sections with scissors.

2 adjust two flavors, a spoonful of soy sauce+half a spoonful of soy sauce+a spoonful of sugar+a little salt; A spoonful of aged vinegar+a spoonful of sesame oil. The spoon is a white porcelain spoon.

③ Stir-fry peanuts first. Then fry the remaining tofu slices in oil, and the tofu can be fished out when it turns golden yellow.

(4) Add a little oil to the pot, saute the pepper, take it out after the pepper smells, and add ginger slices and dried pepper slices to stir fry.

⑤ Then add tofu, add soy sauce, add carrots and peas, taste slowly, then add peanuts, and finally slowly pour the bowl of sesame oil and vinegar sauce along the side of the pot, then turn off the fire and serve.