1. Mushrooms are soaked in warm water, pedicled and washed; Wash the cabbage and cut it into 3.5 cm pieces.

2. Heat oil, stir-fry the cabbage until it is half cooked, then add salt, mushrooms and monosodium glutamate, add some broth or water, and cover the pot to burn.

Fried tofu with tomato

1. Cut tofu into small pieces; 2. Wash the onion and cut it into sections; 3. Cut the tomato into pieces; 4. Take the oil pan, stir-fry the onion, add the tomato and stir-fry for a while, add the tofu and cook for about 8 minutes; 5. Adjust the taste, add tomato juice and bury it.

spinach soup

1. Wash spinach. Wash onion and ginger and shred. Peel garlic, wash it and chop it into minced garlic. 2. Add water to the pot, blanch the spinach, remove it and put it on a plate. 3. Add soup to the pot, add ingredients and seasonings, boil it and pour it on the spinach.

Loofah soybean seed

1. Scrape the tender loofah, cut off the inedible parts, wash and cut into hob blocks; 2. Shell the edamame; 3. Heat the wok on a big fire, and pour in vegetable oil until the oil is hot; 4. Stir-fry soybean seeds, add refined salt and stir well; 5. Add the loofah and stir-fry a few times, add sugar and appropriate amount of water, cover the lid and burn for 5 minutes; 6. When there is not much soup in the pot, add monosodium glutamate and mix well, drizzle with sesame oil and serve.

Hot and sour cabbage

1. Dice dried chili, cut onion, and shred ginger; 2. Green pepper and red pepper are pedicled and seeded, and cut into diamond-shaped slices; 3. Remove the leaves and leave the neck of the cabbage, and replace it with a spatula with a thickness of 0.3 cm; 4. Add a little base oil to the pot and heat it; 5. Add chopped green onion, shredded ginger, dried pepper and green and red pepper slices in turn; 6. Add white vinegar after frying, and then quickly put the cut cabbage into the pot; 7. Add refined salt and monosodium glutamate, stir-fry, thicken and add a little sesame oil as the simplest, healthiest and lightest food:

Slice the bitter gourd, boil the water in the pot and add salt (twice the amount of fried bitter gourd), then turn off the fire, put in the bitter gourd slices, then take them out as soon as they change color, pour out the water, add sesame oil and garlic paste, and you can eat!

Features: appetizing, clearing fire! Healthy food! Very very good!

In this way, you can also process Flammulina velutipes or celery, and it tastes good!

Meat can be replaced with salted onion leaves.

1. Wash potatoes, peel them and cut them into pieces (nail size).

2. Wash (peel) the meat and cut it into dices (as big as diced potatoes).

3. Put some oil in the pan and stir-fry diced meat. When the diced meat changes color, put the diced potatoes into the pot and stir fry together. Add a little soy sauce and stir fry for about a minute. Fill the pot with hot water, potatoes and meat.

The heat depends on the stove used. Let's simmer and turn down the heat.

When the soup comes out soon, add the salt chicken essence and the potato noodles will be ready to eat.

This is my own creation, and they are very willing to eat it, hehe.

Lily, lily and bamboo shoots

Material: 1, a little fresh lily; 2, a little golden bamboo shoots.

Ingredients: 1, salt 1/4 teaspoons; 2, monosodium glutamate 1 spoon; 3, half a spoonful of water; 4, a little sesame oil.

Practice: first cut the golden needle bamboo shoots into sections; Then add oil to the hot pot, and put the golden needle bamboo shoots and fresh lilies into the pot; Add ingredients, stir-fry, stir-fry for about one minute, and drizzle with sesame oil.

Lily buds contain vitamins and other nutrients. Lily moistens the lungs and relieves cough, calming the heart and calming the nerves.

Straw mushroom in oyster sauce

The first course is three colors, three colors, as the name implies, three bells, and of course three ingredients.

1 The materials are beans, carrots, potatoes, onions, ginger, garlic, spicy skin and peppers (beans and carrots are cut into strips).

Soak beans and potato chips in oil and carrots in water.

3. Take out the pepper, spicy skin, onion and hard garlic, put the processed three ingredients into the pot, and add a proper amount of salt.

You can also add a proper amount of starch to thicken, but I generally don't like thickening.

This dish is characterized by beautiful color, suitable for a family of three and can be paired with eggplant.

The second course is jade slices.

1 Material: Lentinus edodes, cucumber, ginger, garlic and pepper.

2. Slice mushrooms, peel cucumbers and slice them with water.

3. Remove the seasoning from the pot and put it into the mushroom slices and cucumber slices, and add some salt.

This dish is characterized by its beautiful appearance and refreshing mushroom slices. Adding cucumber slices adds a fresh fragrance.

Raw materials:

225 grams of straw mushroom. Rapeseed 1 10g. Half a cup of vegetarian soup 2 teaspoons of oil (10 ml).

1 material: half a teaspoon of oil. A quarter teaspoon of salt.

2 ingredients: 1/4 teaspoons of salt. A quarter teaspoon of sugar. A teaspoon of vegetarian oyster sauce.

3 ingredients: a teaspoon of starch. A tablespoon of water (15ml)

Exercise:

1. Put rape in boiling water, add 1 material, blanch it, take it out, and spread it on the edge of the vegetable.

2. Put the straw mushroom into boiling water and take it out. Rinse with cold water for later use.

3. Heat a spoonful of oil in the pot, add vegetarian broth to boil, add straw mushroom and 2 ingredients, wait for the water to boil for a while, pour in 3 ingredients and 1 tsp of oil, stir well and plate.

Asparagus is a good thing! It is recognized as "the top of the top ten famous dishes" by the world food industry. It is rich in nutrients, including protein, fat, sugar, vitamins and minerals, crude fiber and so on. It also contains 17 kinds of amino acids, asparagine, mannan and nucleic acid needed by human body. Asparagus, in particular, is rich in tissue protein and selenium, which can effectively control the abnormal growth of cells and normalize their growth. So it is also a reserved formula in our family. Share it with you today, I hope you like it!

Ingredients: asparagus and fresh mushrooms.

Practice: 1 knead asparagus into sections (note: there are two kinds of asparagus in supermarkets, the thin ones are kneaded by hand and the thick ones are cut obliquely), and the red pepper is shredded.

Heat a small amount of oil in the pan, add asparagus and shredded red pepper, stir-fry until cooked, and take the pan and plate.

3 put a proper amount of water in the pot, boil it, add fresh mushrooms and cook it, and pick it up.

Heat a small amount of oil in the pot, add the cooked fresh mushrooms, stir fry, add the broth (if there is no broth, add the chicken essence and the water of the freshly cooked fresh mushrooms), add the salt, simmer for 2-3 minutes, and then put it on a plate and take it out of the pot.

Love is so fragile.

Ingredients: boiled shredded bamboo shoots, one third of carrots, one green pepper and three mushrooms.

Wash and shred bamboo shoots with clear water, and set aside to dry.

Shred carrots, green peppers and mushrooms.

Practice: burn the pot red and put the oil to seven minutes. Stir-fry shredded mushrooms in oil for a while, then add shredded bamboo shoots, shredded carrots and shredded green peppers. Stir-fry for a minute or two, stir-fry with salt and medium heat until cooked, and add some delicious food. Then you can serve the dishes.

Dishes: The colors of green, red and green willows are very rich, which can stimulate appetite.

Taste: light

Hot and sour potato shreds! !

This one I made is delicious!

First of all, cut the potatoes into filaments and shred them, which is delicious!

Then rinse with clear water several times, because the potato starch content is high, if you don't wash it, it will easily stick to the pot as soon as it is out of the pot!

It's going to explode next. Cut the dried pepper into sections, put it in a hot oil pan, and add the chopped onion, ginger and garlic. The number of peppers depends on whether you like spicy food or not, but I think it's a little better. When the aroma comes out of the oil pan, put the washed shredded potatoes in, stir fry a few times quickly, then add vinegar, as much as you like, but not too little! Stir-fry the fire a few times, add salt, chicken essence and thirteen incense! Hehe, it's out of the pot!

Light yellow thin shredded potatoes, dotted with red dried peppers, sour and spicy taste! !

Although this dish is simple, it tastes good! ! I hope you like it.

1, stir-fried green beans

Ingredients: green beans, dried peppers and prickly ash.

Wash the green beans, remove the tendons, break them into small pieces, and put a little oil in the pot (because it is dry fried, there must be no more oil. I have eaten in a restaurant, and there is almost no oil on the plate. ) Stir-fry the green beans in a pot until they are a little green, add the dried peppers cut into small pieces (the peppers should be put in the back, and it turns out that if they are put first, they will be burnt), then add a few peppers and stir-fry until the surface of the green beans is a little black, and add salt. Finally, stir fry until the salt is evenly distributed.

Step 2 supply Chinese cabbage

Ingredients: Chinese cabbage, preserved eggs (cut into several pieces) and ginger (shredded)

Put a little oil in the pot, stir-fry the cut preserved eggs, drain the water (not too much water, it is enough to cook cabbage), cook until the soup turns white, add shredded ginger, add cabbage and cook until soft, add salt and chicken essence.

Chinese cabbage can be replaced by any green vegetables, such as bean sprouts and Chinese cabbage. If you put some shredded pork and mushrooms, it will taste better.

Stir cauliflower

250g cauliflower, 4 egg whites, lard 10g, cooking wine 10g, refined salt 15g and monosodium glutamate 2g.

: 1. Cut cauliflower into small flowers, the size of fresh mushrooms, and wash for later use.

2. Mix the egg white with a small amount of water, cooking wine and salt, and steam in a soup plate for 4-5 minutes.

3. Heat the lard in another pot and add cooking wine, refined salt and appropriate amount of water or broth. Then put the cauliflower into the soup, cook it and add monosodium glutamate.

4. Put the cauliflower in the steamed whip dish and pour the soup on it.

: light and palatable, appetizing and relieving fatigue. Return to vegetarian menu

Milk tomato

250g of tomatoes, 50g of cucumbers, 0g of cornflakes100g, 50g of lard, onions and Jiang Mo.

A little, 3 grams of refined salt, monosodium glutamate, soup powder, the right amount.

: 1. Wash the tomatoes first, use boiling water 1 ~ 2 minutes, peel and slice, cut the cucumber in half and cut it into oblique blades, cut the cucumber in half and cut it into oblique blades, and cut the soaked magnolia into thin slices for later use.

2. Add lard to the wok, heat it, then stir fry with onion and ginger, then add tomatoes, cucumber slices and magnolia slices, then add broth, refined salt, monosodium glutamate and water starch, and stir fry.

Fresh and delicious, red and green. Return to vegetarian menu

Baked lentils with tomato

500g lentils, salt water, 60g onions, 50g tomato juice, 30g celery and brandy.

30g wine, 30g red wine, salt 10g, a little pepper noodles, fragrant leaves 1 slice, a little spicy soy sauce, garlic and cloves, and 60g butter.

: 1. Wash lentils, slice them obliquely, blanch them in boiling water until they are 80% ripe, and then soak them in cold water.

Cool. Control the water to dry for later use.

2. Wash and cut onions and chop garlic.

3. Melt the butter in a frying pan, add chopped green onion and stir-fry until the fragrant leaves are golden, add tomato juice (tomato sauce can also be used instead, but less), stir-fry celery, fragrant leaves, cloves and lentils a few times, add brandy and red wine, salt, pepper noodles and minced garlic, and finally season with a little spicy soy sauce, and sprinkle with some vegetable oil or butter.

The wine is rich in fragrance and delicious.

Note: The quality of the wine used when frying lentils is very important to the taste of lentils. Return to vegetarian menu

Mix the spiced diced meat.

: garlic moss 500g, soybean 150g, aniseed, pepper, spiced powder, refined salt, monosodium glutamate, ginger and Chili oil.

: 1. Clean garlic moss first, cut it into dices, blanch it with boiling water, then take it out and drain it.

2. Wash the soybeans, put them in the pot, add more ingredients, put them on the diced soybeans, then pour in the spiced powder, refined salt, monosodium glutamate and Chili oil and mix well.

: the five flavors are colorful. Return to vegetarian menu

Monaco onion

30 onion heads, 75g of white grape oil, 50g of vegetable oil, 50g of wine vinegar, 50g of fennel seeds, 50g of saffron 1g, and 75g of seedless raisins1/0g.

: 1. Peel and cut the onion, and rinse it with clear water.

2. Put the pot on fire, add vegetable oil to heat it, add onion, wine, wine vinegar, fennel seeds, fragrant leaves, garlic and refined salt, stir-fry and punish, and add appropriate amount of water. When it's almost cooked, add tomato sauce, saffron and raisins and continue to cook until the onions are soft (not too soft). Move aside to cool, and then plate. Bright color and delicious taste. Return to vegetarian menu

Stir-fried double silk

：

200 grams of cucumber, 200 grams of gluten, 500 grams of lard (the actual dosage is 75 grams), 50 grams of onion, spicy soy sauce.

25 grams, white vinegar and monosodium glutamate.

：

1. shred gluten, fry it in pig until it is burnt, take it out and drain it; Wash cucumber and shred; Shredded onion.

2. Heat the wok, add a little lard to heat it, add onion to stir fry, add gluten, cucumber, spicy soy sauce, monosodium glutamate and white vinegar, stir well and serve.

: yellow-green, salty and spicy. Return to vegetarian menu

Stewed potatoes with wine

500g of potatoes, 75g of butter, 0g of onion100g, 3 slices of fragrant leaves, and a little salt and pepper noodles.

200 grams of white wine.

: 1. Wash and peel potatoes, cut into thin slices, and slice onions for later use.

2. With a aluminum pot with a long handle and a thick bottom, put it on the fire, melt the butter, add onion slices, stir-fry for a few minutes, add fragrant leaves, stir-fry for a while, then add potato chips, stir-fry for a few minutes, and add salt and pepper noodles to taste. Pour in the white wine and simmer until it is slightly boiling. Cover and stew for a while. Check whether there is enough wine. If there is less, you can add more. Turn over frequently, and don't paste the bottom. After the potato chips are cooked, put them on a plate, pour the juice on them and eat them while they are hot.

: The wine is rich, mellow and delicious. Return to vegetarian menu

Steamed wax gourd with pink flowers

Raw materials:

500g of wax gourd, 250g of lean pork, 0g of shrimp10g, 0g of mushroom10g, 2 raw onions, 2 egg whites, salt and pepper.

Powder, monosodium glutamate, wet starch and sesame oil. Raw powder is small.

Method:

1. Wash the wax gourd, peel it, cut it into six pieces, each piece is cylindrical, hollow out the center, blanch it in boiling water and let it cool.

2. Chop lean meat into minced meat, cut dried shrimps, mushrooms and onions into rice grains, mix with minced meat, add 1 egg white and stir.

3. Sprinkle some raw flour on the inner wall of each hollow melon column, brew the stirred meat stuffing and steam it over medium heat.

4. Put oil in a hot pan, add clear soup, season, thicken with warm starch, add beaten egg white, and finally wrap with tail oil.

After taking out the pot, pour it on the steamed wax gourd.

Features: unique shape and mellow taste. Return to vegetarian menu

Pumpkin tofu roll

Raw materials:

500g of old pumpkin, 300g of bean curd skin, 0/50g of pig fat, 0/50g of sugar, 60g of cooked peanut kernels, 60g of cooked sesame seeds and 60g of orange cakes.

Method:

1. Peel the pumpkin, wash it, cut it into pieces, take it out after it is cooked in cage, and mash it into pumpkin sauce in the pot.

2. Put the fat into the pot, cook it, take it out, cut it into small grains, mix it with sugar and marinate it for a while.

3. Peel and crush the cooked peanuts, and cut the orange cake into pieces for later use.

4. First, spread the pumpkin puree on the bean skin, then evenly mix the diced fat, peanuts, sesame seeds and orange cakes and spread them on the pumpkin puree.

Then roll up the tofu skin, put it in a cage, take it out after steaming, cut it into pieces and put it on a plate.

Features: good color, delicious taste, sweet and smooth. Return to vegetarian menu

Osmanthus fragrans water bamboo clip

：

300 grams of water bamboo, 75 grams of minced pork, eggs 1 piece, 50 grams of Fuqiang powder, 250 grams of vegetable oil (the actual consumption is 75 grams), refined salt, monosodium glutamate and chopped green onion.

：

1. Cut the thick part of Zizania latifolia into 5 cm long segments, and then cut into leaves with a thickness of about 1 cm.

2. Add chopped green onion, refined salt, monosodium glutamate and a small amount of water into minced meat to make stuffing, and put it into water bamboo slices to form water bamboo clips.

3. Put the flour into a bowl, add the beaten egg liquid and appropriate amount of water to make an egg paste for later use.

4. Put the oil in the wok, when the oil is heated to 50%, drag the water bamboo clips onto the egg paste, fry them one by one in the oil pan until they are light yellow, then put them into the wok when the oil is heated to 70%, fry them until the shell is crisp and hard, and take them out when they are golden, and drain the oil.

Load the plate. Serve with spicy soy sauce or tomato sauce.

Features: golden color like osmanthus, crisp outside and soft inside.

Persimmon straw mushroom

Materials: tomato 10, rape leaf 1000g, Volvariella volvacea10.

Method:

1. Wash and blanch the rape leaves, take them out and put them on a plate with sesame oil.

2. Peel the tomatoes, cut off the roots, dig out the pulp inside, and put it on the rape leaves, mouth down. Wash Volvariella volvacea and stir-fry in 4% mature oil, then stir-fry with cooking wine, soy sauce, white sugar, vegetarian soup and monosodium glutamate, thicken and put in tomatoes.

Dry-roasted winter bamboo shoots

Ingredients: 250g of bamboo shoots, 30g of mushrooms, 25g of carrots and 25g of green beans.

Method:

1. Slice the winter bamboo shoots, cut them into thick strips with a cross knife, dice the winter mushrooms and carrots, chop the watercress in Danxian County, mince the onion and ginger, and blanch the winter bamboo shoots, winter mushrooms, diced carrots and green beans with boiling water once and take them out;

2. Choke the pot with chopped green onion, stir-fry red oil, cooking wine, vegetarian soup, salt and white sugar with watercress, add all the raw materials, simmer with low fire for 10 minute after boiling, and collect juice on medium fire until the juice is completely oily, which can be used as J.

Shrimp with longan;

Ingredients: 250g fresh mushrooms, 6 longan carrots, 6 red cherry carrots and 25g green beans,10g.

Winter bamboo shoots in water 15g!

Method:

1, mushrooms are cut into shrimp shapes, carrots and winter bamboo shoots are washed and diced;

2. Beat egg whites, starch and baking powder into batter, and stick shrimps in 70% hot oil and fry until light yellow;

3. Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", top the plate twice, and serve with longan and red cherry.

Broth radish feast

Ingredients: ivory white radish about 1000 grams of coriander leaves a little.

Method:

1. Wash and peel the radish, cut it into long slices, then cut five connected blades, soak them in water, pat the starch dry after draining, steam it in a cage, and soak it in clear water;

2. Boil the vegetarian soup with salt, soak the radish slices and cook them slightly, then take them out and put them in the soup basin;

3. Boil the vegetarian soup, add salt, pepper and monosodium glutamate, skim off the floating foam, pour it into the soup basin and sprinkle with coriander.

Su bazhen

Raw materials:

Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrots, water-soaked tremella, water-soaked mushrooms, white lotus seeds.

System:

Blanch Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrot balls, water-borne tremella, water-borne mushrooms and white lotus seeds, and take them out. After seasoning with salt and broth, pour out the original juice and put it on a plate. Boil the raw juice and thicken it, then pour it on the cabbage.

Mushroom tofu rot

Ingredients: 200 grams of south tofu, 75 grams of water-soaked mushrooms, and green beans 100 grams.

Method: Cut tofu into pieces, cook mung beans and wash mushrooms. Add 60% hot oil to tofu, fry until both sides are golden, add soy sauce, cooking wine, sugar, monosodium glutamate and fresh soup, season with low heat, thicken and plate. Leave the bottom oil in the pot, stir-fry mushrooms and green beans, add cooking wine, monosodium glutamate, salt and fresh soup, thicken with a little sesame oil, and put it in the center of tofu.

Steamed wax gourd cup

Raw materials: 500g of green wax gourd, cooked winter bamboo shoots100g, water-borne mushrooms100g, mushrooms100g.

System:

1. Wash mushrooms and shiitake mushrooms, peel winter bamboo shoots and chop them into powder;

2. Stir-fry in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and mushroom soup, thicken after boiling, and let cool to make stuffing;

3. Poke 14 cylinder at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it, and apply sesame oil for later use;

4. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.

Gongde tofu

Ingredients: 250g of South Tofu, 50g of 10 Lentinus edodes, 10 Lentinus edodes,15g of green peach, 12 Lentinus edodes.

Method: Cut the tofu into circles, wash the mushrooms, remove the mushroom roots, and cut the cherry into two pieces. Fry tofu in 70% hot oil until golden brown. Add soy sauce, cooking wine, sugar, monosodium glutamate, salt and vegetarian soup to taste. After the soup is thick, thicken the tofu, first code the mushrooms, and finally code the cherries.

Lohan shangsu

Raw materials:

50g of water-borne mushrooms, 50g of water-borne Tricholoma, 50g of water-borne Nostoc flagelliforme, 50g of water-borne yuba, 50g of water-borne black fungus, 20g of winter bamboo shoots, 20g of green peppers, 20g of carrots, 20g of oil gluten and 20g of fried potatoes.

System:

Shred mushrooms and yuba; Sliced mushrooms and winter bamboo shoots; Tremella and auricularia auricula are torn into small flowers; Break the oil noodles and green peppers into small pieces; Carrot cutting blade; Slice ginger, stir-fry in 60% hot oil for fragrance; Stir-fry the ingredients, add cooking wine, soy sauce, sugar, salt and monosodium glutamate to taste, thicken the sesame oil and serve.

Bamboo sheng Shang su Juan

Raw materials of bamboo sheng vegetable roll: about 200 grams of Chinese cabbage, 50 grams of shredded mushrooms, 50 grams of shredded winter bamboo shoots, 50 grams of shredded dried bamboo shoots, 50 grams of shredded tremella and pepper.

Method: blanch shredded mushroom, shredded winter bamboo shoots, shredded dried bamboo shoots and shredded tremella in water, stir-fry in 4 mature hot oil, add salt, sugar, monosodium glutamate and two soups and boil. Boil the soaked bamboo sheng in soup, steam the above filaments in bamboo sheng soup, and put cooked Chinese cabbage around.