2, pour in cooking oil, onion, ginger and garlic, very hot.
3. Pour in mushrooms and stir fry for 2 minutes.
4, add soy sauce, oyster sauce, chicken essence, add water and stir fry evenly.
5. Add salt and water starch, and collect the juice over high fire.
6. Put the rape on the plate, put the mushrooms and pour the soup.
7. Sprinkle with red pepper
Second, tiger skin green pepper 1, green pepper peeled, garlic slices in moderation.
2. Boil the oil, pour 5ml of cooking oil and 4 green peppers.
3. Stir-fry until the green pepper is covered with tiger skin.
4. Pour in 2g of pepper powder, 5g of vinegar and 5g of soy sauce.
5, pour in the right amount of garlic slices, and collect the juice and collect the pot.
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Three, cold bean curd silk 1, ready for the required ingredients, you can start making. Cut the shredded tofu into small pieces first, as long as you like it. I cut it about 5cm long, and I feel this length is the most suitable.
2. Now peel off the dry skin of the green onion, clean it, cut it into small pieces as long as bean curd, then cut a knife from the middle with a kitchen knife, cut it in half, and then cut it into filaments along the lines of the green onion. If the knife is not very good, try to cut it thin.
3, this cold salad, in addition to shredded onion, coriander is also essential, otherwise the taste will not come out. Remove the yellow leaves from the roots of three parsley, clean them, and cut them into small pieces slightly shorter than shredded tofu.
4. Put the shredded tofu, chopped green onion and coriander into a clean bowl.
5, tofu silk, itself has no taste, you need the taste of seasoning to be delicious, refreshing and natural. So we need to make a delicious sauce for shredded tofu, take a clean small bowl, first add a little chicken essence and 2 spoonfuls of warm water to the bowl, and stir until the chicken essence melts. Then add 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, half a tablespoon of sugar, half a teaspoon of edible salt and a little sesame oil, and stir well. Chicken essence will only dissolve at about 40 degrees, so we need to melt the chicken essence with a little warm water first.
6. When the seasoning is ready, it will be easier. Pour it directly on shredded tofu, shredded onion and shredded coriander, and stir it evenly with chopsticks to serve.
7, like to eat spicy, you can also pour some Chili oil on it, the taste is more fragrant.
A complete collection of home-cooked recipes and vegetarian dishes
Four, braised tofu 1, ingredients are ready.
2. Cut the tofu into cubes about 1.5 cm, and dice the onion, ginger and garlic.
3. Boil a pot of water and pour the diced tofu into it for scalding.
4. Take out and drain.
5. Heat the oil pan to 50% heat, add the braised ribs sauce and lobster sauce, and stir-fry until fragrant.
6. Then add Jiang Mo and minced garlic.
7. Add half a bowl of water and soy sauce.
8. Season with salt.
9. After boiling, add tofu and cook for one minute. In order to avoid burning the pot, rotate the pot moderately in the middle, thicken half of the water starch, continue to rotate the pot and cook for about one minute, and then put the remaining water starch.
10, sprinkle with chopped pepper and chopped green onion.
1 1, spicy braised tofu is out of the pot.
Five, garlic steamed eggplant ingredients:
Tender eggplant
Accessories:
Garlic, monosodium glutamate, salt, sugar, sesame oil
Exercise:
1. Chop garlic; Wash eggplant and cut into long strips.
2. Heat oil in a wok, add garlic and stir fry, add salt, monosodium glutamate, sugar and a little water and mix well.
3. Put the eggplant strips on the steamer, pour the fried garlic soup, and then steam in the steamer for about five minutes.
4. After taking out the steaming tray, pour sesame oil on it.
Six, yam fried fungus materials:
300g of Chinese yam, 30g of auricularia auricula, red pepper 1, salt 1 tsp, and 2 tablespoons of vegetable oil.
Exercise:
1, red pepper is washed and cut into pieces, and auricularia auricula is soaked to remove roots and tear small pieces.
2. Peel and slice the yam, wash it with clear water for several times, put oil in the pan and fry Jiang Mo.
3. Stir-fry the yam for five minutes, and stir-fry the red pepper together until it is broken.
4. Finally, fry the auricularia auricula and season with salt.
There are two kinds of yam, one is long hair and delicate appearance, which is used for stewing soup and tastes soft, smooth and waxy; The other one is thicker and has shorter outer hair, which is used for cooking and has a smoother and crisper taste.