Hello everyone, I am Dalei. The temperature in winter is relatively low. Many people like to eat some hot meat dishes. However, supplementation in winter must be nutritionally balanced. We cannot blindly eat big fish and meat. We must A combination of meat and vegetables makes for a healthier meal.

In your daily diet, you should alternate meat and vegetables, so that you won’t gain weight secretly. Today I will share with you some healthy home-cooked vegetarian dishes, which you can eat 7 days a week to refresh and relieve greasiness. , friends who like to cook by themselves, come and try it together.

1. Fried vermicelli with carrots

1. Prepare a small handful of sweet potato vermicelli and put it into a basin, soak it in boiling water for 5 minutes, soak the vermicelli until soft and set aside.

2. Peel off the skin of two carrots, cut them into two sections, then cut them into thin slices, cut them into thin strips, and put them on a plate.

3. Prepare a small piece of pork belly, wash it and chop it into minced meat.

4. Cut two green garlic sprouts into two-centimeter-long sections, cut the garlic into garlic slices, cut the ginger into ginger slices, and grab a few red peppers for later use.

5. Heat the wok, add a little cooking oil, pour in the minced meat and stir-fry quickly to get the fat, add ginger, garlic and red pepper and sauté until fragrant.

6. Add shredded carrots, turn on medium heat and stir-fry for a while. When the carrots are cooked until cooked, add vermicelli, continue to stir-fry for a few more times, remove from the heat and start seasoning: add salt 2 grams, 1 gram of chicken powder, 1 gram of pepper, a little dark soy sauce for coloring, and an appropriate amount of light soy sauce for seasoning.

7. Continue to stir-fry over high heat, add green garlic sprouts, stir-fry briefly for a few more times, pour in a little sesame oil to enhance the aroma, stir well, then turn off the heat and put it into a plate.

Okay, a simple and nutritious carrot fried vermicelli is ready. It goes well with wine and rice. If you like it, you can try it.

Second, [Vegetarian Fried Three Shreds]

1. Prepare a peeled carrot, first cut into thin slices, then into thin strips, put it on a plate and set aside. Prepare about three taels of washed mung bean sprouts and put them together with the carrots.

2. Cut a small handful of leeks into three-centimeter-long sections and put them into a small basin for later use.

3. Cut a few garlic cloves into slices, put them into a small basin, and add a few red peppers for later use.

4. Boil the water in the pot, add shredded carrots, stir it a few times with a spoon, wait until the water boils again, then pour out the water.

5. Add cooking oil to another pot. When the oil is hot, add garlic slices and red pepper and sauté until fragrant. Add 5 grams of oyster sauce, add shredded carrots, and stir-fry a few times.

6. Pour in the mung bean sprouts and stir-fry for a while, add the leek segments, stir-fry for 10 seconds, remove from the heat and start seasoning:

7. Add salt and chicken powder , appropriate amount of white sugar, continue to stir-fry over high heat to dissolve the seasoning, then pour in a little sesame oil to enhance the aroma, stir briefly, then turn off the heat and put it into a plate.

Okay, a crispy and refreshing vegetarian stir-fried three shredded vegetables are ready. The ingredients are simple and nutritious. It is refreshing, appetizing and relieves greasiness. Friends who like it can try it.

3. Fish-flavored lotus root dices

1. Prepare a section of lotus root, first cut into thin slices, then cut into diamond-shaped pieces, soak in a basin, so that the lotus root can be removed The starch inside can prevent the lotus root from oxidizing and turning black.

2. Remove the flesh from one green pepper and cut it into diamond-shaped slices. Cut half of the red pepper into slices and put them together with the lotus root for color matching. Cut a section of green onion into green onions and put them in a basin. Cut a few garlic cloves into minced garlic and put them together with the chopped green onions. Add a few red dry peppers and set aside.

3. Next we adjust the sauce, prepare a small basin, add 1g of salt, 1g of MSG, 1g of pepper, 10g of sugar, 5g of light soy sauce, 1g of dark soy sauce, and mature vinegar 10 grams, appropriate amount of water, stir to dissolve.

4. After the ingredients are ready, we blanch the lotus roots, boil water in a pot, and add an appropriate amount of white vinegar to prevent the lotus roots from turning black.

5. After the water boils, pour in the diced lotus root and green and red peppers, stir it a few times with a spoon to heat the ingredients evenly, blanch the water for about a minute, then pour out the water and let cool.

6. Add half a spoonful of cooking oil to another pot, add onion, garlic and red pepper and sauté until fragrant. After the garlic is fragrant, add 5 grams of bean paste, stir-fry until the red oil is released, and pour in the lotus root. Dice and garnish, stir-fry a few times quickly, and add the sauce prepared in advance.

7. After stir-frying and melting, add a little water starch, stir-fry a few times, pour in a little sesame oil, briefly stir evenly, then turn off the heat and put it into a plate.

Okay, a nutritious and delicious fish-flavored lotus root dish is ready. It is simple and home-cooked and suitable for all ages. If you like it, try it at home.

4. Stir-fried yuba

1. Prepare about one pound of soaked yuba and cut it into 3 cm long sections.

2. Cut 2 green peppers in the middle, remove the inner flesh, then cut into rhombus-shaped slices, put them in a small basin, remove half of the red pepper, cut into rhombus-shaped slices, and green peppers Put them together for color matching. Soak a small handful of black fungus and put them together in a basin for later use.

3. Cut a section of green onion into water chestnuts, cut two pieces of garlic into slices, put them in a basin, and add a small handful of red peppers for later use.

4. Boil water in a pot and add a spoonful of salt to increase the base flavor. After the water boils, add the beancurd sticks. After the water boils again, pour out the water and blanch the beancurd sticks to remove the inside. The beany smell.

5. Add a little cooking oil to another pot, add onions, garlic and red peppers and sauté until fragrant, add 5 grams of oyster sauce and stir to dissolve, add green and red peppers and black fungus, stir-fry for a few times Next, pour in half a spoonful of water.

6. Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 1 gram of sugar to enhance the freshness, add a few drops of dark soy sauce to adjust the color, pour in the yuba, add a little water starch and sesame oil, quickly Stir-fry for a few times until the soup slowly dries up, then turn off the heat and put it into a plate.

Okay, a light and nutritious stir-fried yuba is ready. The yuba is soft and tender and not greasy. It goes well with wine and rice. If you like it, you can try it.

5. Scrambled eggs with fungus

1. Prepare two green peppers and cut them into diamond-shaped slices. Cut half of the red pepper into triangular slices. Put them together with the green peppers for color matching and onions. Cut half of it into small slices, break it up with your hands, and put it together with the green and red peppers.

2. Take a small handful of soaked black fungus, tear it into small pieces with your hands, and put it into another basin.

3. Prepare a small basin, break in 3 eggs, add a little salt to taste, then add a few drops of balsamic vinegar to remove the fishy smell and increase the fragrance, then stir well with chopsticks and set aside.

4. Cut a few garlic cloves into slices and put them into a small basin. Cut a section of green onion into water chestnut pieces and put them together with the garlic slices.

5. Heat the wok and add half a spoon of cooking oil. After the oil is hot, pour in the egg liquid, stir with a spoon, stir-fry a few times, wait for the eggs to solidify, pour out the oil and set aside.

6. Add a little cooking oil, add onions and garlic and sauté until fragrant. After the garlic is fragrant, add green and red peppers and onions, stir-fry a few times quickly, add 5 grams of light soy sauce to taste. Stir-fry the pot, then add the soaked fungus, stir-fry a few times quickly, remove the pot from the heat and start seasoning.

7. Add appropriate amounts of salt, chicken powder, and white sugar, pour in the oil-controlled eggs, crack large pieces of eggs with a spoon, and stir-fry quickly for a while to dissolve all the seasonings. Turn up the heat and stir-fry for ten seconds, then turn off the heat and put it on a plate.

Ok, a nutritious and healthy scrambled egg with fungus is ready. The ingredients and method are relatively simple. My family loves it. Friends who like it can try it at home.

Sixth, vegetarian fried oyster mushrooms

1. Prepare about half a catty of oyster mushrooms, tear them into small pieces, and put them in a basin for later use.

2. Cut half of the red pepper into triangular slices and put them together with the oyster mushrooms. Remove the flesh from one of the green peppers and cut them into slices for color matching.

3. Soak a few black fungus, cut off the roots, wash and cut into small pieces, put into a small basin.

4. Prepare a few garlic cloves and cut them into slices. Cut the scallions into water chestnut pieces and put them together with the garlic slices. Then grab a few red dry peppers and set aside.

5. Boil water in a pot, add a spoonful of salt to increase the base flavor. After the water boils, add oyster mushrooms, fungus and green and red peppers, stir them a few times with a spoon to heat the ingredients evenly, and blanch them In about a minute, you can pour out the controlled water and let it cool.

6. Add cooking oil to another pot. When the oil is hot, add onion, garlic and red pepper and sauté until fragrant. After the garlic is fragrant, add 5 grams of oyster sauce, add oyster mushrooms and green and red peppers. pepper, stir-fry a few times quickly, add the fungus, stir-fry for a while, remove the pot from the heat and start seasoning.

7. Add 2g of salt, 1g of chicken powder, 1g of sugar for freshness, 1g of pepper, pour in a little sesame oil, stir-fry quickly for 30 seconds to dissolve all the seasonings, then turn off the heat Remove from pot and place on plate.

Ok, a simple and delicious vegetarian fried oyster mushroom is ready. It is nutritious, light and refreshing. Friends who like it can try it at home.