Fried vegetarian dishes have a picture. Vegetarian food is an essential food in our daily diet, which can provide a variety of vitamins and nutrients needed by human body. At the same time, the water and dietary fiber in vegetarian dishes can help the body excrete toxins. There are many ways to cook vegetarian dishes. Let's take a look at the pictures of fried vegetarian dishes.

Stir-fry menu with pictures 1 stir-fry slices

Ingredients: children's vegetables, shrimp and garlic.

1, children's vegetables are dried, washed and sliced, shrimps are soaked and washed, and garlic is washed and sliced for later use.

2, add water to the pot to boil, put the child's vegetables into the water, and immediately pick up the drained water.

3. Put oil in a hot pan and cool, add garlic and dried shrimps, stir-fry until fragrant, and add boiled vegetables and stir-fry evenly.

4. Add a little oyster sauce to refresh, season with a little salt, and stir well.

Scrambled eggs with cucumber and fungus

Ingredients: cucumber, eggs, fungus, garlic, carrot slices.

1. Wash cucumber, remove melon sac and cut into small pieces, wash auricularia and soak hair, and wash garlic and slice for later use.

2. Put the oil in the hot pot and cool it, add the egg liquid and fry until it is solidified. Take out the pot and set aside.

3, there is more oil left in the pot, add garlic and stir fry, add fungus and stir fry with cucumber and carrot slices.

4. Add the eggs and stir well. Add a little oyster sauce to refresh and season with a little salt.

Baked tofu with tomato

Ingredients: tofu, tomato, garlic.

1. Wash and slice tender tofu, peel and cut tomatoes, wash and chop garlic for later use.

2, hot pot cool oil, add tofu and fry until golden on both sides.

3. Add garlic to the remaining oil, stir-fry until fragrant. Add tomatoes and stir-fry tomato juice.

4. Add a little tomato sauce, salt, sugar and vinegar to enhance the flavor of tomato juice, then add fried tofu and stir well.

Stir-fried leek with chopped pepper and bean sprouts

Ingredients: soybean sprouts, leeks and chopped peppers.

1, wash leek and cut into sections for later use, and wash and drain bean sprouts for later use.

2, hot pot cool oil, add garlic and stir fry.

3. Then add leeks and bean sprouts and stir-fry evenly until raw.

4. Add chopped pepper and stir well, then serve.

Stir-fried asparagus with garlic

Ingredients: Gracilaria lemaneiformis and garlic.

1, wash small pieces of Gracilaria lemaneiformis, wash and chop garlic for later use.

2. Stir-fry the Gracilaria lemaneiformis in a pot, stir-fry evenly, and stir-fry until the Gracilaria lemaneiformis becomes soft and broken.

3. Add a little salt and chicken essence to taste and stir well.

Stir-fried Pleurotus eryngii with colored pepper

Ingredients: Pleurotus eryngii, green pepper, red pepper, garlic and onion.

1, Pleurotus eryngii was washed and cut into strips for later use. Wash and shred green peppers, wash and shred onions, and cut garlic into minced garlic for later use.

2. Add water to the pot and bring to a boil. Add Pleurotus eryngii and blanch until soft. Drainage.

3. Put oil in a hot pan and cool, add garlic and stir fry until fragrant, and add the cooked Pleurotus eryngii and stir fry evenly.

4. Stir-fry shredded green and red peppers, stir-fry shallots, and add a little oyster sauce and salt to taste fresh.

Fried potato chips with colored pepper

Ingredients: potatoes, green and red pepper slices, garlic.

1. Wash and slice potatoes, wash and slice green peppers, wash and chop garlic for later use.

2. Add a little oyster sauce, soy sauce, salt and a little water starch to the bowl and mix well.

3. Put oil in the hot pot to cool, add potato chips and fry until it is broken.

4. Add the prepared juice, stir the green peppers evenly, and the potatoes can absorb the taste of the juice.

Fried vegetable menu with picture 2 "Fried fresh mushrooms with bamboo shoots"

Not only fish is delicious, but vegetarian dishes can also be so delicious.

food

Flammulina velutipes 120g, 2 fresh mushrooms, 50g bamboo shoots, ginger slices 10g, and shallots 1.

1 tsp sugar, a little salt, a little pepper, 1 tsp oyster sauce, 2 tsp water.

step

Slice fresh mushrooms and bamboo shoots, blanch them in boiling water, and remove the roots of Flammulina velutipes and wash them for later use. Heat a wok, add a proper amount of salad oil, add onion and ginger slices and stir-fry until fragrant, then add bamboo shoots, Flammulina velutipes, mushrooms and seasonings and stir-fry evenly.

"Fried Amaranth with Gold and Silver Eggs"

Usually, when frying leafy vegetables, you need to add water to fry until soft. If you add cold water, the leaves in the pot will turn yellow easily and are not delicious. You can keep the temperature in the pot when you need to add water, and the color and taste of the leaves are good.

Amaranth/red amaranth 400g, preserved egg 1, salted duck egg 1, 2 cloves of garlic, hot water 100ml, oil 1 tablespoon, salt 1/4 tablespoons, and a little chicken essence.

Wash amaranth (both green amaranth and red amaranth can be used) and cut into sections for later use. Preserved eggs and salted duck eggs are shelled and diced. When the pan is hot, pour in 2 tablespoons of oil, add minced garlic and stir-fry until fragrant. Add amaranth and stir-fry until soft. Add hot water, preserved eggs and salted eggs, cover and simmer for 3 minutes, and finally add salt and chicken essence to taste.

"Cabbage in Oyster Sauce"

Sharing a Hong Kong-style oyster sauce was taught to me by a Hong Kong chef:

Mix "50ml of oyster sauce, 1 tsp of sesame oil, 1 tsp of fine sugar, a little white pepper and100ml of water" and put it in a small pot to boil.

200 grams of Chinese kale, appropriate amount of Hong Kong oyster sauce, 5 cloves of garlic.

Wash cabbage. Boil water in a pot, add oil and salt after the water boils, blanch the Chinese kale for about 1.5 minutes, take it out, drain it and put it on a plate. Pour in Hong Kong oyster sauce, stir-fry garlic cloves until brown, or decorate with a little shredded red pepper.

Sufu spinach

The taste of water spinach is mild, while tofu has a fermented taste. It is very right to combine them! You can also add a little black lobster sauce if you have it.

1 a handful of water spinach (about 300g), 1-2 tablespoons of oil, 2-3 red peppers, 2 pieces of tofu, 2 teaspoons of bean curd, 1/2 teaspoons of sugar and 3 cloves of garlic.

0 1. Wash water spinach, cut off the bottom and hard old stems, and cut into sections. The stems and leaves are separated.

02. Take a small bowl, add the tofu, milk and sugar, crush the tofu with the back of a spoon, and mix well to make a sauce.

03. Heat oil in medium-high heat, add dried Chili and garlic, stir-fry until fragrant, first add water spinach stems and stir-fry for 1 min, then add vegetable leaves and stir-fry until soft.

04. Pour in the prepared fermented bean curd sauce, stir-fry until even, and turn off the heat and serve.

Friendly Reminder

You can use red fermented bean curd or white fermented bean curd. Different tastes are delicious, and everything at home can be used. As the old saying goes, more oil does not rot vegetables. If you only put 1 tbsp oil for health, if it is a little dry, cook a little cooking wine or broth along the side of the pot, so it won't burn dry.

Fried eggplant with beans

Beans and eggplant seem to be ingredients that can be found all year round, regardless of north and south. This combination can be described as a classic, with both the style of Northeast cuisine and the figure of Hunan cuisine. This practice shared today is delicious and refreshing!

225g of beans, 225g of eggplant, 2 slices of ginger, 6 cloves of garlic, 2 tablespoons of red pepper 1 teaspoon, 2 tablespoons of soy sauce, a little salt, and 8 tablespoons of white pepper 1.

Heat the oil in 0 1. medium heat, then pour in chopped beans and stir-fry slowly until the surface is wrinkled and brittle. Put it aside for use.

02. Stir-fry the eggplant with the remaining oil in the pan. The fire can rise a little. If the oil is not enough, you can add some. Stir-fry until the edge of eggplant turns yellow and the texture becomes soft. Serve.

03. Add 1 tablespoon oil to the wok, heat it over medium heat, add ginger slices and red pepper and stir-fry for about 1 minute, then add eggplant and beans, then add soy sauce, oyster sauce and white pepper, stir-fry for 1-2 minutes, and add salt as appropriate ~

Sauté ed cabbage with pepper

South Chinese cabbage, North Chinese cabbage, Taiwan Province Chinese cabbage ~

This cabbage itself has a refreshing sweetness, and the stir-frying of pepper and dried pepper can add a smoky taste. Only need 6 kinds of raw materials, 5 minutes, very delicious!

And although it tastes domineering, it is not high in calories.

The menu of stir-fried vegetables is illustrated in Figure 3 1, and the vegetables are stir-fried in two colors.

Ingredients: 200 grams of head vegetables and 200 grams of purple cabbage.

Accessories: 3 grams of ginger, 5 grams of garlic, 5 grams of onion, 0 spoon of 65438+ salt, 0.5 spoon of rice vinegar and 0.2 spoon of monosodium glutamate.

Steps:

1. Prepare raw materials of purple cabbage and kohlrabi, and wash them for later use.

2, kohlrabi cut into filaments

3. Cut purple cabbage into filaments

4. Boil the water in the pot and blanch the kohlrabi, but not for too long.

5. Immediately after the blanched kohlrabi is shredded, it is cooled in cold water and drained.

6. Boil the water in the pot and shred the purple cabbage, but don't take too long.

7. Immediately put the blanched purple cabbage and garlic into cold water to cool and drain.

8. Chop the onion, ginger and garlic for later use.

9. Pour a proper amount of base oil into the pot and heat it. Add onion, ginger and minced garlic and stir-fry until fragrant.

10, add shredded kohlrabi and stir fry quickly.

1 1. Add shredded purple cabbage, salt and rice vinegar and mix well.

12, the color of rice vinegar has undergone subtle changes, which is more eye-catching. Finally, add monosodium glutamate to taste and enjoy.

13, stir-fried fresh vegetables with two-color head dishes.

14, crisp and light taste, very appetizing.

15, a person's dinner should also be happy.

2. Drawn sweet potato

Ingredients: 200 grams of sweet potato.

Accessories: appropriate amount of colored sugar, appropriate amount of edible oil and 50g of sugar.

Steps:

1. Wash the sweet potato.

2. Remove the skin and roots of the sweet potato.

3. Cut into small pieces and put them in a bowl

4. Add flour, so that the sweet potato will not be stained with flour.

5. Put more oil in the pot. When the oil is 70% hot, you can add the sweet potato and fry it. Don't put a lot at once. Separate each sweet potato.

6. Control the oil after frying all the sweet potatoes.

7. Take a plate and brush it with oil, so it's easy to clean.

8. Put a little oil in the non-stick pan.

9. Add sugar and stir fry. At this time, use a small fire and keep stirring.

10, slowly you can see that the sugar begins to bubble and the color becomes darker. When you stir with a spoon, you can feel that you can pull out the silk, and our sugar will be ripe.

1 1, add the sweet potato and stir fry, so that the sweet potato can be sugared, and sprinkle some colored soup on the sweet potato for decoration.