Today, Xiao Dong shares with you the practice of six home-cooked vegetarian dishes. Cook a dish at home every day, which is delicious and delicious. The whole family likes to eat it. It's simple and home-cooked. Keys are cheap. A few dollars a meal is cost-effective and affordable.
The first course: stir-fried Pleurotus eryngii
Ingredients: Pleurotus eryngii, carrot, garlic, onion, sugar, spiced powder, starch, soy sauce, soy sauce, oyster sauce and salt.
The specific production method:
1, processing ingredients: clean Pleurotus eryngii, then cut Pleurotus eryngii with an oblique knife, cut it into thick slices, and then cut the Pleurotus eryngii horizontally, vertically and on the other side, which is not only convenient to taste, but also beautiful.
2. Processing side dishes: Dice carrots, chopped green onion, minced garlic, minced garlic and chopped leek, and put them on a plate for later use.
3, juice preparation: the following seasoning juice, two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of salt, half a spoonful of sugar to extract fresh, some five-spice powder, some starch, add water, stir well.
4. Stir-fry Pleurotus eryngii: pour oil into the pot, pour Pleurotus eryngii after the oil is hot, stir-fry Pleurotus eryngii, stir-fry Pleurotus eryngii until both sides are golden, and take it out for later use.
5. Cooking ingredients: pour oil into the pot, add onion, garlic and carrot when the oil is hot, then pour the prepared juice, boil it, then pour the fried Pleurotus eryngii, cook it for two minutes on low fire to make the Pleurotus eryngii more tasty, and finally collect the juice on high fire. When the soup is thick, it can be cooked and sprinkled with chopped green onion.
Second: Cauliflower.
Ingredients: cauliflower 1, pork belly, green pepper, red pepper, onion, dried pepper, onion, garlic and bean paste.
The specific production method:
1. Treatment of cauliflower: break cauliflower into small flowers, add clear water to cauliflower, add some pickled cabbage flowers, remove eggs and residual pesticides, soak for about 15 minutes, and then control the water.
2. Prepare ingredients: peel the pork belly and cut it into pieces with a knife; Preparing green peppers and red peppers, removing the heads and seeds of the peppers, slicing the peppers, and slicing the red peppers; Cut some onion shreds and catch the onion; Cut some dried peppers, onions and garlic, and prepare some peppers.
3, blanching treatment: boil water in the pot, add cauliflower after the water is boiled, add some salt to increase the bottom taste, and then add some cooking oil, so that the color of cauliflower can be maintained, so that it can be fished out in about one minute, and the blanching time cannot be too long, otherwise the cauliflower will not have a crisp taste.
4. Cooking ingredients: put oil in the pot, add the meat slices, stir-fry the meat slices until lard, which will be slightly yellow and will be more fragrant later. Then add dried Chili, onion and garlic, stir-fry garlic, add a spoonful of bean paste, stir-fry red oil, add cauliflower, and add green pepper.
5, seasoning treatment: then put some soy sauce to color, then add some soy sauce, half a spoonful of salt, a small amount of sugar to refresh, put onions before cooking, so that you can cook evenly.
Third: cold sweet potato leaves
Ingredients: sweet potato leaves, salt, millet spicy, garlic, chicken essence, sugar, soy sauce, oyster sauce and sesame oil.
The specific production method:
1, cleaning ingredients: first pick the sweet potato leaves, add water, wash them several times, add some salt, soak them, and beat the eggs to death.
2, prepare ingredients: garlic pat, chopped into minced garlic, millet spicy head cut into circles.
3. blanching treatment: clean the sweet potato leaves, take them out, boil water in the pot, add some cooking oil and salt after the water boils, and then add the sweet potato leaves, so as to keep the sweet potato leaves green. Blanch the sweet potato leaves for about 1 min, take them out, and cool them with boiling water.
4. Prepare sauce: burn oil in the pot, pour the oil on the garlic, add salt, chicken essence and a small amount of white sugar to refresh, add some soy sauce, add some oyster sauce and sesame oil, and stir the sauce evenly.
5. Stir the ingredients: pour the prepared juice on the sweet potato leaves and stir well.
Fourth: Fried towel gourd with tomatoes.
Ingredients: tomato, towel gourd, onion, dried pepper, garlic, salt, chicken essence, sugar and oyster sauce.
The specific production method:
1, treatment of loofah: clean loofah, then remove both ends of loofah and peel it. If you like to eat with skin, you don't need to peel it (the skin is a little hard, so peeling is recommended). Then cut the loofah into hob blocks, not too big, and cook it. Soak the towel gourd in clear water to prevent it from oxidation and blackening after contact with air.
2. Prepare ingredients: cut tomatoes into hob blocks, cut green onions into thin slices, then prepare two dried peppers, crush garlic and put them on a plate for later use.
3. Cooking ingredients: put oil in the pan, add onion and dried pepper when the oil is hot, stir-fry until fragrant, first add loofah, stir-fry loofah until soft, then add tomatoes, stir-fry tomatoes into soup, add half a spoonful of salt, a little chicken essence, fresh white sugar, add a little oyster sauce, and finally add minced garlic, stir-fry quickly for a few times.
Fifth: Fried green peppers with Pleurotus eryngii.
Ingredients: Pleurotus eryngii, green pepper, red pepper, garlic, onion, soy sauce, soy sauce, oyster sauce, salt and sugar.
The specific production method:
1. Processing ingredients: First, the Pleurotus eryngii is torn into strips, the green pepper is peeled, seeded and shredded, the red pepper is also shredded, the garlic is minced, and the onion is minced for later use.
2. Cooking ingredients: pour oil into the pot, add onion and garlic, stir-fry until fragrant, then add Pleurotus eryngii, stir-fry Pleurotus eryngii until soft, then add green pepper, stir-fry evenly, then release soy sauce, stir-fry a few times, then add oyster sauce, salt and sugar, stir-fry until fresh, and stir-fry until tasty.
Sixth: Fish-flavored eggs
Ingredients: 5 eggs, carrots, green peppers, fungus, garlic, onion, starch, soy sauce, sugar, vinegar, salt,
The specific production method:
1. Beat eggs: Beat five eggs in a bowl and break them up with chopsticks.
2. Cut side dishes: slice carrots first, then shred, remove seeds from green peppers, shred, shred auricularia to soak, slice green onions, mash garlic, and chop into powder.
3, sauce: first sauce, put two spoonfuls of soy sauce, three spoonfuls of vinegar, four spoonfuls of sugar, a small amount of salt, put some starch, add some water, stir well for later use.
4. Fried eggs: pour the oil into the pot, pour the egg liquid into the hot oil, and fry the eggs until they are solidified.
5. Cooking ingredients: pour oil into the pot, stir-fry shallots and garlic while they are hot, then add carrots and fungus, stir-fry fungus, add green peppers, add eggs, stir well, add prepared juice, stir well, and collect juice over high fire.