Vegetarian recipes: eggs 1. Steamed egg soup
Ingredients: 200g of eggs, 2g of salt and 2g of sugar.
Exercise:
1. Pour clear water into the basin, beat the eggs evenly, then steam them in a steamer 15 minutes and take them out.
2. Put the pot on the fire, add water, add sugar and refined salt, and fire.
3. Boil and pour into the steamed eggs.
2. scrambled eggs with tomatoes
Ingredients: 2 tomatoes, 3 eggs, shallots 1 root, sugar 1 spoon, a little white pepper, a little salt and a little monosodium glutamate.
Exercise:
1. Wash the tomatoes and scrape them? Ten? If yes, pour boiling water for 2 minutes, then peel and slice.
2. Beat the eggs into the bowl, add a little white pepper, salt and monosodium glutamate, and break them up for later use.
3. Wash the shallots and cut them into chopped green onions.
4. Pour a little oil into the wok and heat it slightly. Pour in the eggs and spread them out quickly. After solidification, take it out.
5. Pour a little more oil into the wok and heat it to 70%. Add tomatoes and stir fry, then add sugar and stir fry together. Finally, add a little salt and monosodium glutamate, and sprinkle chopped green onion before taking the pot.
Treat vegetarian dishes menu: tofu 3. Spicy Doufu?
Ingredients: South tofu (tender tofu), minced beef or minced pork, a little lobster sauce, leek (garlic sprout is the best), Jiang Mo, minced garlic, a little Pixian spicy bean paste and starch water.
Exercise:
1. Cut onion into small pieces, and cut ginger and garlic into fine powder. The amount of garlic is twice that of ginger (2: 1).
2. Peel the tofu, cut it into small pieces, put it in a cold water pot (put a little salt in the water) and heat it on low heat. Before the water boils, pour it into a colander and drain it.
3. While cooking tofu, start a new pot, don't add oil, chop the meat directly, and slowly fry until the minced meat turns dark brown and crisp. Add minced ginger and garlic, stir-fry, add 1 tbsp spicy bean paste and stir-fry red oil.
4. Add a few douchi, add broth, tofu (the amount of broth should not exceed tofu), add a little wine, 1 tablespoon soy sauce to increase the color, and cook for 5-6 minutes, being careful not to heat too much to avoid tofu cracking.
5. After boiling, thicken with wet starch (usually twice), add chopped green onion after the first thickening 1 time, and thicken for the second time.
6. Finally, add a little hot oil along the edge of the pot and turn on the fire until the oil floats up.
7. Add pepper powder after filling the pot, not too much.
4. preserved egg tofu
Ingredients: a box of tender tofu, a preserved egg, soy sauce, sesame oil, salt and chicken essence.
Exercise:
1. Put it into a boxed tofu dish, let it stand for a while, and pour out the spilled water.
2. Peel the preserved eggs, dice them and pour them on the tofu.
3. Sprinkle chicken essence, salt and sesame oil.
4. Just stir it when eating.
5. cold tofu
Ingredients: tofu 300g, cucumber 30g, carrot 30g, pickled mustard tuber 20g, peanut 20g, coriander proper amount, salt 1/2 teaspoons, soy sauce 1 teaspoon, aged vinegar 1 teaspoon, oil pepper 1 teaspoon, monosodium glutamate 1 teaspoon.
Exercise:
1. Put the tofu in a dish, put it in a steamer, steam for two minutes on high fire, take it out, let it cool, and cut it into cubes.
2. Wash and shred cucumbers. Wash, peel and shred carrots. Chop mustard tuber and parsley.
3. Bake peanuts in an oven at 125℃ for 10- 15 minutes until cooked, take them out, cool them, peel them off and crush them.
4. Mix diced tofu, shredded cucumber, shredded carrot, shredded mustard tuber and chopped coriander, add all auxiliary materials, and finally sprinkle with chopped flowers and mix well.
Treat vegetarian dishes: eggplant 6. Fish eggplant
Ingredients: eggplant, soy sauce, onion, ginger, garlic, cooking wine, rice vinegar, raw flour, pickled pepper, sugar and a little vegetable oil.
Exercise:
1. Wash eggplant, cut into hob pieces, and chop pickled pepper, onion, ginger and garlic respectively.
2. Soy sauce, rice vinegar, cooking wine, sugar and blended raw flour can all be made into sauce for later use.
Don't pour oil into the pot, put the eggplant pieces into the pot and stir fry until the eggplant becomes darker and smaller, and then serve.
4. Pour a little oil into the pot, add minced ginger and garlic to make it taste, pour chopped pickled peppers, stir fry until it tastes, pour fried eggplant, stir fry a few times, pour sauce, stir fry until the soup becomes thick, and sprinkle with chopped green onion.
7. the third line
Ingredients: potato 1, 2 eggplants, green pepper 1, cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, corn flour and broth.
Exercise:
1. Peel eggplant and potatoes and cut them into hob blocks; ; The green pepper is broken into small pieces by hand.
2. Pour more oil into the pot. When it is 70% hot, put the potato pieces in first, fry them into golden brown, and take them out when they are slightly transparent.
3. Pour the eggplant into the oil pan, fry until golden brown, add the green pepper pieces and pick them up together.
4. Stir-fry chopped green onion and garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and simmer slightly.
5. Add gouache and collect the juice.
8. Chopped eggplant
Ingredients: eggplant, minced meat, chopped green onion, oil, Pixian watercress, cooking wine, chicken essence, soy sauce and soy sauce.
Exercise:
1. Wash eggplant and cut into pieces. Pour minced meat into cooking wine and mix well with soy sauce.
2. Heat the oil in the pot to 7 minutes, pour the minced meat and stir-fry until it changes color. Set aside.
3. Heat oil in the bottom of the pot, add 2 spoonfuls of Pixian watercress until fragrant, pour in eggplant pieces, stir fry for a while, cover the pot, and simmer over medium heat until the eggplant becomes soft.
4. Pour in the fried minced meat, add a little soy sauce and chicken essence, stir-fry for 1 min, and finally sprinkle with chopped green onion.
9. seasoned eggplant
Ingredients: eggplant 300g, shrimp paste, shrimp skin, eggs, peanut oil, cooking wine, salt, starch and flour.
Exercise:
1. Mix shrimp sauce with cooking wine and shrimp skin to make juice; Stir the eggs, flour and starch into a paste.
2. Replace both sides of eggplant with flower knives, pour in shrimp sauce and steam in the pot.
3. Paste the steamed eggplant, fry it thoroughly in the pot, then take it out of the pot and replace it with a knife plate.
Vegetarian menu: potato 10. Potato cake
Ingredients: potatoes, milk, sugar, chicken essence, eggs.
Exercise:
1. Wash potatoes and steam them in a steamer.
2. Beat the eggs well, add milk, and then add a small amount of refined salt, soft candy and vegetarian food (chicken essence is better! )
3. Peel the steamed potatoes and crush them.
4. Pour in the prepared milk and egg juice, and add some flour.
5. Put the prototype potato cake with flour (set) into the pot and fry it thoroughly.
1 1. curry potatoes
Ingredients: 2 potatoes and half a slice of curry.
Exercise:
1. Wash potatoes, peel them, and then cut them into pieces of appropriate size.
2. When a little oil in the pot is slightly hot, turn on a small fire and put in the curry pieces, stir-fry and melt into powder.
3. Then pour in the potato pieces, stir fry a few times, and wrap the melted curry on the potatoes; Add an appropriate amount of water, simmer for about 10 minute after the fire boils, and then add a little salt.
4. Finally, continue to simmer on low fire until you like the crispness, and then collect the juice on high fire.
12. Hot and sour potato shreds
Ingredients: 500g of shredded potato, 30g of dried chili, 0/0g of vinegar/kloc-,0/5g of chili sauce/kloc-,0/0g of garlic/kloc-,0/0g of ginger/kloc-and 0/0g of onion/kloc-.
Exercise:
1. Peel potatoes, shred them, soak them in cold water while cutting, and remove starch to make them brittle. You can add some green or red peppers if you like.
2. Cut garlic, ginger and green onions.
3. Heat the oil pan, add small red pepper, pepper, garlic, ginger and onion, and stir fry.
4. Add shredded potatoes, stir fry, and then add salt and vinegar. If you like monosodium glutamate, put it in after turning off the fire, and add some shallots at last to make it more fragrant.
Treat vegetarian dishes: cold dishes 13. Shredded Cucumber with Sauce
Ingredients: garlic paste, cucumber, soy sauce, vinegar, sugar.
Exercise:
1. Cucumber washed repeatedly.
2. break the cucumber.
3. Prepare the sauce and pour it on it.
14. Cold eggplant
Ingredients: 2 long eggplant, 1 red pepper, 1 onion, 1 tablespoon garlic paste, 2 tablespoons fresh soy sauce, 2 tablespoons sesame oil, 1 tablespoon vinegar.
Exercise:
1. Wash red pepper, remove seeds and shred; Wash onion and cut into powder; Mix the seasoning well for use.
2. Wash the eggplant, cut it in half, steam it in a steamer (about 7-8 minutes), take it out to cool, and then tear it into strips by hand.
3. Mix eggplant, shredded red pepper, mashed garlic, chopped green onion and seasoning until it tastes good.
15. Cold bitter gourd
Ingredients: bitter gourd 500g, cooked vegetable oil 9g, soy sauce 10g, bean paste 20g, refined salt 2g, shredded pepper 25g, garlic paste 5g.
Exercise:
1. Cut the bitter gourd in half, remove the pulp, wash it, cut it into strips with the width of 1 cm, blanch it in boiling water, soak it in cold boiling water, take it out, and control the moisture.
2. After adding shredded pepper and refined salt to bitter gourd strips, control the moisture, then soak them in cold boiled water and take them out. Add soy sauce, bean paste, garlic paste and cooked oil and mix well.
16. Cold kelp
Ingredients: kelp, chopped green onion, ginger, garlic, chopped pepper, oyster sauce, salt, chicken essence and sesame oil.
Exercise:
1. Prepare minced ginger and garlic, chopped green onion and pepper.
2. Clean the whole kelp, roll it up and cut it into filaments, blanch it in boiling water, remove it and drain it.
3. Pour 1 into the processed kelp, sprinkle with salt, oyster sauce, chicken essence and a little sesame oil and mix well.
17. Cold shredded potatoes
Ingredients: potatoes, white vinegar, chicken essence, salt, sesame oil and shallots.
Exercise:
1. Shred potatoes and soak them in water for a while.
2. Sit in a pot of boiling water, copy for two minutes, and then take out cold water.
3. Sprinkle with white vinegar, chicken essence, salt and sesame oil and mix well. Finally, sprinkle with the upper shallots.
18. Cold Flammulina velutipes
Ingredients: Flammulina velutipes, cucumber, red pepper, yellow pepper, salt, vinegar, sugar, scallion oil and sesame oil.
Exercise:
1. Cut off the root of Flammulina velutipes, spread it out, blanch it in boiling water, cool thoroughly and control drying for later use.
2. Shred cucumber, red pepper and yellow pepper.
3. Put all the ingredients together, add salt, vinegar, sugar, scallion oil and sesame oil and mix well.
19. Cold broccoli
Ingredients: broccoli, garlic foam, sesame oil, sugar, salt, vinegar, fungus.
Exercise:
1. Broccoli blanched and cooled with ice water.
2. Add garlic foam, sesame oil, sugar, salt and vinegar and mix well.