Winter is a good season to nourish the body, and many people eat more fish and meat. As the saying goes, "fish makes a fire, meat produces phlegm, and radish and cabbage are safe", so don't always eat fish and meat in winter, but also eat with some vegetables. Light and plain, with balanced nutrition, it is a home-cooked dish. Home cooking is simple, the ingredients are easy to get, and our family often uses it, so home cooking is very popular with everyone. Today, I will teach you 18 home-cooked vegetarian dishes. There is no need to put meat in cooking. Learn these 18 home-cooked vegetarian dishes, which are refreshing and not greasy. If you cook them in different ways, you can eat them every day, but they are delicious without meat. Let's see what we have.
Materials for scrambled eggs with auricularia auricula: 1 teaspoon of auricularia auricula (dry), 3 eggs, half carrot, proper amount of oil and salt, 1 root onion, 1 slice of ginger,
Practice steps:
1. Dry auricularia auricula needs to be soaked in warm water for 2-3 hours, and auricularia auricula should be fully soaked. The soaked auricularia auricula is particularly beautiful, it can be said that it is crystal clear and full of meat. Then, the impurities of auricularia auricula are cleaned, rinsed and drained. If the fungus is a big flower, tear it into small flowers.
2. Knock the egg into the bowl and stir it evenly with chopsticks to make the egg white and yolk blend together. Cut the onion into hob blocks, shred the ginger, peel and wash the carrot, and cut it into diamond-shaped blocks.
3. Heat the oil in the pan, pour in the egg liquid, spread it out, heat the egg liquid until it is slightly solidified, then stir-fry the egg into pieces and take out the egg pieces for later use.
4. Add a little oil to the pot, add the onion and ginger slices, stir-fry until fragrant, and the onion is fragrant in generate.
5. Add carrot slices and stir-fry, stir-fry carrot slices until the color becomes dark, and add fungus and stir-fry for about 1 minute.
6. Add scrambled egg pieces, add salt, stir fry quickly and evenly on high fire, turn off the fire and serve.
Materials required for burning mushrooms and potato chips with Chili peppers: 2 potatoes, 250g mushrooms, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, starch 1 2 tablespoons, and sugar1tsp.
Exercise:
1. Remove the roots from the mushrooms, cut them in half, and cut the larger ones into 4 pieces.
2. Peel the potatoes, wash them, and cut them evenly into pieces the thickness of two coins. If they are too thin, they will break easily when fired.
3. Slice the pepper, cut the onion into chopped green onion, mince the ginger and slice the garlic.
4. Add half a bowl of water to the bowl, then add soy sauce, salt, sugar and starch, and stir well to make juice. 5. Add water to the pot to boil, blanch the mushrooms and take them out for later use.
5. Add oil to the pot and heat it to 70% to 80% heat. Add potato chips and fry until the appearance is golden and the shell is hard. Take out the oil control for later use.
6. Leave a little oil in the pot, add onion, ginger and garlic until fragrant, add mushrooms and stir fry evenly, then add fried potato chips and stir fry evenly.
7. Add Chili slices, pour in the prepared juice, heat until the soup is thick, and turn off the fire to serve.
Materials required for stir-frying Pleurotus ostreatus with leek: Pleurotus ostreatus 250g, leek 250g, proper amount of oil and salt, ginger 1 slice, garlic 2 cloves, light soy sauce 1 spoon,
Practice steps:
1. Prepare the required materials, remove the old leaves of leeks, soak them in clear water for a few minutes, and then rinse the leeks.
2. Cut the leeks into inches and separate the stems and leaves of the leeks.
3. Cut off the roots of Pleurotus ostreatus and tear them into strips by hand.
4. Add water to the pot to boil, add Pleurotus ostreatus, boil for 1-2 minutes, cook Pleurotus ostreatus until soft, take it out and drain.
5. Heat the pan with oil, add Jiang Mo, saute garlic slices, add Pleurotus ostreatus and stir fry for 1-2 minutes.
6. Add leek stalks, pour in soy sauce and stir well. Add leek leaves, add salt, stir-fry over high fire, stir-fry leek leaves to Microsoft, turn off the fire and serve.
Materials required for bean skin Flammulina velutipes roll: 3 pieces of bean skin, Flammulina velutipes 250g, coriander 1, millet spicy 1, 2 tablespoons of oil, appropriate amount of pepper, 2 cloves of garlic, oyster sauce 1 tablespoon, Pixian bean paste 1 tablespoon, and soy sauce/kloc-0.
Practice steps:
1. Prepare the required materials, wash coriander, remove the roots of Flammulina velutipes, cut coriander into small pieces, chop garlic, and cut millet into pepper rings.
2. Take a piece of bean skin, lay it flat, put Flammulina velutipes on both sides, roll up the bean skin, roll it to the other end, roll it tightly, cut it in the middle of the bean skin roll with a knife and split it in two.
3. Take a vermicelli and string it at the joint of the bean skin to prevent the bean skin from scattering during firing. You can also use toothpicks, which is more convenient. You can eat cooked vermicelli. Use a toothpick, just take it off after cooking, and do the rest as usual.
4. add oil to the pot and heat it. Add pepper to low heat and fry the pepper until it is slightly burnt. Take out the pepper and use it.
5. Stir-fry Pixian bean paste, stir-fry red oil and minced garlic, add half a bowl of water, pour in soy sauce and oyster sauce, add chicken essence and a little sugar, and bring to a boil.
6. Add the bean skin roll and cook until it tastes good. Turn the noodles once, cook for 4-5 minutes, turn off the heat, put on a plate, sprinkle with coriander segments and pepper rings.
Materials required for fried rape with Pleurotus eryngii: 500g Pleurotus eryngii, 250g rape, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, oyster sauce 1 spoon.
Practice steps:
1. Prepare the required materials, remove the old leaves of rape, peel off the leaves of rape and wash them.
2. Slice Pleurotus eryngii with an oblique knife, and then slice Pleurotus eryngii.
3. Boil the pot with water, put the Pleurotus eryngii into the blanching water, blanch the Pleurotus eryngii until it becomes soft, and take it out for later use.
4. Boil the water in the pot again, add a little salt, add a little salt, and add rapeseed blanching water 1-2 minutes. When the color of rapeseed turns dark green, take it out, cool it in cold water, and take out pure water for later use.
5. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, and add Pleurotus eryngii to stir fry for 1-2 minutes.
6. Add blanched rapeseed, pour oyster sauce, add a little salt, stir fry quickly and evenly, turn off the fire and serve.
Materials for spicy stir-fried cabbage: cabbage 1, proper amount of oil and salt, onion 1, 2 slices of ginger, 2 cloves of garlic, Laoganma 1 tablespoon, rice vinegar 1/3 tablespoons, soy sauce 1 tablespoon,
Practice steps:
1. Peel the leaves of Chinese cabbage, wash them with clear water, take them out and drain them, otherwise they will not be crisp or tender when fried.
2. Tear the cabbage leaves into pieces by hand, cut the onion into chopped green onion, mince the ginger and slice the garlic.
3. Heat the oil in the pan, add onion, ginger and garlic until fragrant, add cabbage and stir-fry over high fire until the leaves are slightly soft and translucent.
4. Add salt, rice vinegar, soy sauce, 1 tablespoon Laoganma, stir-fry evenly over high fire, turn off the fire and serve.
Materials for stir-frying bean sprouts and leeks: 250g bean sprouts, leeks 1 teaspoon, vermicelli 1 handful, proper amount of oil and salt, soy sauce 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon, and a few drops of rice vinegar.
Practice steps:
1. First put the vermicelli into a large bowl, pour boiling water, break the vermicelli up with chopsticks, iron the vermicelli to be soft, then pour a proper amount of cold water, soak the vermicelli in warm water for about 1 hour, and soak the vermicelli until there is no hard heart.
2. After the time is up, take out the vermicelli, drain the water, pour in 1 tablespoon of cooked oil or salad oil, then add 1 tablespoon of soy sauce and mix well, so that the vermicelli will not stick together, stick together or stick to the pot when frying, which is a trick of frying vermicelli.
3. Wash the mung bean sprouts, pick off the bean skin, drain the water, and drain the water.
4. Select the old leaves of leek, wash them, and then cut the mung bean sprouts into inches.
5. Heat the oil in the pan, add the Jiang Mo, saute the garlic slices, then add the mung bean sprouts and stir fry, pour a few drops of rice vinegar, stir fry the mung bean sprouts until they are broken, and stir fry them quickly in the hot pan when frying the bean sprouts, so that the damage of vitamin C will be less. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.
6. Add vermicelli, chives, salt and chicken essence, stir-fry over high heat, stir-fry chives until they are slightly soft, turn off the heat and serve.
Ingredients for frying Pleurotus eryngii: 500g Pleurotus eryngii, 2 peppers, proper amount of oil and salt, onion 1 root, 2 slices of ginger, 2 cloves of garlic, about 20 peppers, and half a tablespoon of soy sauce.
Practice steps:
1. Prepare the required materials and wash Pleurotus eryngii and Zanthoxylum bungeanum.
2. Cut Pleurotus eryngii into two pieces, and then tear Pleurotus eryngii into thick strips with chopsticks. Don't tear it too thin. Pleurotus eryngii will shrink when fried.
3. Cut the onion into chopped green onion, mince the ginger, slice the garlic, remove the pedicle and seeds from the pepper, and shred.
4. Heat the oil in the pot, add the pepper and stir-fry with low fire, stir-fry the pepper with low fire until it is slightly burnt, and remove the pepper. Pepper should be fried with low fire, so as to fully fry the Chili flavor of pepper.
5. Add chopped green onion, Jiang Mo and garlic slices, stir-fry until fragrant, then stir-fry Pleurotus eryngii with high fire (the whole fire makes Pleurotus eryngii more resistant to frying, so you don't have to worry about being burnt), and stir-fry Pleurotus eryngii until it is slightly yellow. Add pepper and salt, light soy sauce, stir-fry evenly with high fire, turn off the fire and serve.
Materials required for frying Chinese cabbage with Flammulina velutipes: 250g Chinese cabbage, Flammulina velutipes 1 handful, proper amount of oil and salt, onion 1 slice, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon,
Practice steps:
1. Prepare the required materials, pick and wash the cabbage, and select the hemispherical cover for the Flammulina velutipes. The lid is old, and the stalk is about 15 cm.
2. Cut off the root of Flammulina velutipes, then cut it in the middle and tear it into small flowers for convenient eating.
3. Cut off the root of Chinese cabbage, and then cut it into inches.
4. Boil the pot with boiling water, put the Flammulina velutipes in boiling water, boil it for half a minute, remove the Flammulina velutipes, quickly put it in cold water, remove and drain the water, and blanch the Flammulina velutipes for not too long.
5. Boil the water in the pot again, add a little salt, blanch the Chinese cabbage, blanch the Chinese cabbage until it turns dark green, take it out and let it cool in cold water. Take it out and grab the cabbage with your hands. When blanching Chinese cabbage, adding a little salt to the water will make the Chinese cabbage greener, and cooling it in cold water can keep the crisp and refreshing feeling of Chinese cabbage and prevent the color from turning yellow.
6. Heat the pan in oil, add chopped green onion, Jiang Mo and garlic slices until fragrant.
7. Add Flammulina velutipes and Chinese cabbage, stir well, pour in oyster sauce, add a little salt, stir well, turn off the fire and serve.
Cooking materials: 250g mung bean sprouts, 2 eggs, leek 1 root, vermicelli 1 root, proper amount of oil and salt, 2 slices of ginger, a few drops of rice vinegar, soy sauce 1 spoon.
Practice steps:
1. Prepare the required materials, soak the vermicelli in warm water 1-2 hours in advance, wash the leek, wash the mung bean sprouts, drain the water, add spinach and shredded pork and fry together.
2. Cut the roots of leeks, then cut them into inches, and beat the eggs into the bowl for later use.
3. Add a little oil to the pot and heat it. After the oil is hot, you can turn the pan back, forth, left and right to let the oil cover the bottom of the pan, pour in the egg liquid, pick up the frying spoon, and still turn the pan back, forth, left and right to let the batter flow to one side, and make the cake as round as possible.
4. After the egg liquid is solidified, turn it over and fry it, take it out and cut the egg cake into thick shreds.
5. Add oil to the pot and heat it. Add shredded ginger to the pot, stir-fry the mung bean sprouts with high fire, pour a few drops of rice vinegar, and stir-fry the mung bean sprouts until they are broken.
6. Add vermicelli, leek, shredded eggs, salt and soy sauce, stir fry quickly and evenly over high fire, turn off the fire and serve.
Flammulina velutipes and leek scrambled eggs Ingredients: Flammulina velutipes 150g, 3 eggs, leek 1 root, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic,
Exercise:
1. Prepare the required materials, wash the leek, cut off the root of Flammulina velutipes, cut the middle of Flammulina velutipes into two pieces for convenient eating and chewing, and then tear the Flammulina velutipes apart.
2. Cut the leek into inches, beat the eggs into the bowl, beat them evenly with chopsticks, cut the onion into chopped green onion and mince the ginger.
3. Boil the pot with water, add Flammulina velutipes, blanch for half a minute, remove, put in cold water and remove the water.
4. Heat the oil in the pan, pour in the egg liquid, spread it out, stir fry until the egg liquid is slightly solidified, and take it out for later use.
5. Add a little oil to the pot, add chopped green onion and Jiang Mo, stir fry until fragrant, and add Flammulina velutipes and stir fry evenly.
6. Add leeks and fried egg pieces, then add salt, stir fry quickly and evenly on high fire, turn off the fire and serve.
Dry-fried Pleurotus eryngii materials: 2 Pleurotus eryngii, 3 tablespoons starch, appropriate amount of oil and salt, 1 teaspoon spiced powder, appropriate amount of salt and pepper,
Exercise:
1. Pleurotus eryngii is cut in the middle and then torn into strips slightly thicker than chopsticks, not too thin, because Pleurotus eryngii will shrink after blanching.
2. Add water to the pot to boil, add Pleurotus eryngii to blanch, blanch Pleurotus eryngii until soft, take it out, put it in cold water, take it out, and squeeze the water by hand.
3. Put Pleurotus eryngii into the pot, add salt and allspice powder, transport, then add starch in several times, stir with chopsticks, and add starch until each Pleurotus eryngii does not stick to each other.
4. Heat the oil in the pot, shake the Pleurotus eryngii in, spread it out with chopsticks, don't pour it all at once, it will fry into a ball. Fry Pleurotus eryngii into a set shape, take it out, raise the oil temperature, add Pleurotus eryngii for further frying, fry Pleurotus eryngii until golden brown, take it out, control the oil, put it on a plate, and sprinkle with salt and pepper.
Braised bean curd with auricularia auricula and garlic sprout Bamboo material: dried bean curd (150g), auricularia auricula, garlic sprout 1, oil and salt, onion 1, ginger 2 slices, chicken essence 1 teaspoon, soy sauce 1 spoon.
Exercise:
1. Soak yuba and auricularia in advance.
2. Squeeze the yuba, cut it into sections with an oblique knife, cut off the roots of garlic seedlings, and cut it into inches.
3. Heat the oil in the pan, add chopped green onion and Jiang Mo and stir-fry until fragrant, then add yuba and stir-fry a few times.
4. Add auricularia auricula, stir well, pour in a little water, then add soy sauce, salt and chicken essence, boil and simmer 1-2 minutes.
5. Add garlic sprouts, stir fry quickly and evenly, turn off the fire and serve.
Materials for frying Chinese cabbage vermicelli: half a Chinese cabbage, vermicelli 1, proper amount of oil and salt, onion 1, ginger 1, 2 garlic cloves, pepper 10, 7-8 dried peppers, 2 tablespoons of soy sauce and a few drops of rice vinegar.
Practice steps:
1. Soak the vermicelli in warm water until there is no hard heart. Soak the vermicelli thoroughly and absorb enough water. If the vermicelli is not soaked thoroughly, it is easy to stick together when frying. Don't soak the vermicelli in hot water, it will break easily.
2. Peel off the leaves of the cabbage, rinse them, cut the cabbage into strips, and separate the cabbage from the leaves. When frying, stir-fry the cabbage field first, and then stir-fry the cabbage leaves, so as not to over-fry the cabbage leaves.
3. Cut the onion into chopped green onion, shred the ginger, slice the garlic, cut the dried pepper in half, and don't want the pepper seeds.
4. Add water to the pot to boil, add the vermicelli and blanch until it is transparent, remove the vermicelli, cool it in cold water, remove and drain.
5. Take out the vermicelli, drain the water, put it in a pot, add 1 tablespoon oil and 1 tablespoon soy sauce, and mix well. After this step, the fried vermicelli will not stick to the pot and will not stick to a ball when frying. This is a trick of fried noodles.
6. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.
7. Add chopped green onion, shredded ginger, garlic slices and dried peppers and saute until fragrant. Don't stir-fry dried Chili, it's bitter.
8. Add the cabbage strips and stir fry over high fire. Stir fry the cabbage strips until they are slightly soft.
9. Add cabbage leaves, pour a few drops of rice vinegar, stir-fry over high fire until the leaves wilt.
10. Add vermicelli, add salt, 1 tbsp soy sauce, stir-fry evenly over high heat, turn off the heat and serve.
Stir-fried leek with shredded potatoes Material: 2 potatoes, 1 small handful of leek, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
1. Scrape the potato skin and wash it. Select the old leaves of leek and wash them.
2. Cut the leek into inches for use.
3. Slice the potatoes first, and then shred them. The shredded potatoes should be cut evenly, and the maturity is easy to be consistent when frying, so that some fried potatoes will not be cooked and some fried. Wash the shredded potatoes twice with clear water to remove the starch on the surface of the shredded potatoes, so that the shredded potatoes will not stick to the pot when cooking.
4. add oil to the pot and heat it. Add shredded potatoes and stir-fry until shredded.
5. Add leek, salt and minced garlic, stir fry quickly and evenly on high fire, turn off the fire and serve. Stir-fry leeks in the fire, so that the fried leeks are fresh and tender. Don't over-fry, or you will lose the flavor of leeks.
Sauce scrambled eggs materials: 4 eggs, 65438+ 0 green onions, 2 peppers, proper amount of oil, 2 tablespoons of soy sauce,
Exercise:
1. Prepare the required materials, wash the green onions, wash the peppers, and remove the pepper seeds. If the soy sauce is dry, add a little water to dilute it.
2. Cut the green onion with an oblique knife, separate the green onion leaves from the green onion and slice the pepper.
3. Beat the eggs into a bowl and mix well.
Heat the oil in the pan, pour in the egg liquid, spread it out, stir fry until the egg liquid is slightly solidified, and then put it into the container. Don't fry the eggs too hard, put them out for later use.
5. Add the scallion and stir-fry until fragrant, then add the pepper slices and stir-fry evenly, and stir-fry the pepper until the color becomes darker.
6. Sauce fried sauce, soy sauce fried sauce. It tastes good. Add the fried egg pieces and onion leaves, stir fry quickly and evenly, and then serve.
Materials required for stir-frying dried peppers: 4 slices of dried peppers, 2 green peppers, 2 red peppers, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 spoon, oyster sauce 1 spoon, and sugar 1 teaspoon.
Practice steps:
1. Cut the dried incense into four parts, and then cut the dried incense into strips.
2. Cut green and red peppers into pepper rings, cut onions into chopped green onion, shred ginger and slice garlic.
3. Heat the pan, add chopped green onion, shredded ginger and minced garlic, and stir-fry until fragrant.
4. Stir-fry dried coriander 1-2 minutes on low heat, and stir-fry dried coriander until soft.
5. Add green and red pepper rings, stir-fry evenly, stir-fry spicy, pour in soy sauce, consume oil, sugar and a little salt, stir-fry quickly and evenly on high fire, turn off the fire and serve.
Scrambled eggs with spinach Ingredients: 400g spinach, 3 eggs, proper amount of oil and salt, onion 1 segment,
Practice steps:
1. Prepare the required materials and wash the old leaves of spinach.
2. Boil the pot with boiling water, add a little salt, and first blanch the spinach roots with boiling water.
3. Boil the leaves together for 1-2 minutes. When the spinach turns dark green, take out the spinach. First, put the spinach roots into the blanching water, and then put them into the leaves, so that the blanching maturity is consistent and the leaves will not be blanched too much.
4. Put it in cold water, take it out and put it in water, cut off the roots of spinach, and then cut it into inches.
5. Knock the egg into the bowl and break it. Add oil to the pan and heat it. Pour in the egg mixture. After the egg liquid is solidified, stir-fry the eggs into pieces and take them out for later use.
6. Add a little oil to the pot, add chopped green onion and stir-fry, and add spinach and stir-fry evenly.
7. Add the egg pieces and salt, stir fry quickly and evenly, and serve out.