1, tomato sauce radish ball
Ingredients: radish 300g, flour 100g, salt, tomato sauce, sugar, starch, cooked vegetable oil and white sesame?
1, raw materials are ready, radish is washed, peeled, chopped (not too broken), and water is squeezed out.
2. Put the chopped radish into a container, add salt and flour, and stir well.
3. Pour the vegetable oil into the pot and heat it to 70% heat. Squeeze the mixed radish stuffing into small balls and put them in the oil pan.
4. Fry in medium heat until golden and cooked, and remove.
5. Put it on a plate for later use.
6. Pour the right amount of water into the wok and add tomato sauce.
7. Add sugar and juice to boil.
8. thicken with water starch.
9. Pour in proper amount of cooked oil to make tomato juice.
10, pour the tomato juice on the meatballs and sprinkle with white sesame seeds.
2, hot and sour radish diced
Ingredients: white radish, carrot, cherry radish, aged vinegar, soy sauce, sesame oil, pepper oil, sugar, salt, pepper, dried red pepper and cooked white sesame.
1, peeled white radish and carrot are cut into diced fingers, and cherry radish is cut into diced fingers;
2. Put the diced radish into a dry and oil-free container, sprinkle some salt to marinate for about 20-30 minutes, and pour out the salt water;
3. Add a proper amount of sesame oil and pepper oil to the cold pot, add a proper amount of dried pepper and pepper, and fry over low heat;
4. Pour the fried three ingredients into the radish, and pour the aged vinegar, sugar and raw materials into flavor juice and pour it on the radish;
5. Mix the radish and the sauce evenly, put it into a sealed fresh-keeping bag, and put it in the refrigerator for cold storage and pickling after exhausting excess air;
6. After pickling for one night, take out and add a little fried white sesame seeds and sesame oil and mix well.
3. Dried cumin
Ingredients: raw materials: dried bean curd, soy sauce, sugar, Chili powder, cumin powder and mushroom essence.
1. Put the dried bean curd into a large bowl, pour in soy sauce, sugar, Chili powder, cumin powder and mushroom essence, mix well and marinate for a while.
2. Put the pickled dried bean curd into a special microwave dish, microwave for three minutes, take it out, turn it over and microwave for three minutes.
Experience: 1. When pickling dried tofu, you can cut a few knives on the surface, which will be more delicious. No, it tastes a little light inside. 2. You can master the microwave time according to your own preferences. The longer the time, the more chewy it is, hehe.
This dish is very suitable as a snack or with rice porridge.
4. Pepper-flavored yuba
Ingredients: 70g dried yuba pepper, 3-4 shredded green pepper, half Sichuan pepper sauce, water 1 teaspoon, 2 teaspoons salad oil, 1 teaspoon.
1. Soak yuba in water overnight, wash it, cut it into 3cm long, and shred the green pepper for later use.
2. Heat 2 tablespoons of oil in the pan, add 3-4 dried red peppers and 1 teaspoon of Sichuan flavor sauce, stir-fry until fragrant, then pour in the cut yuba (be sure to drain the water of yuba), stir-fry over high heat for about 2 minutes, pour in a little water, continue to stir-fry for 1 minute, and finally add green peppers to stir-fry slightly, then turn off the heat and take out of the pan.
5. Hakka jade abacus
Ingredients: 300g taro, 1 cup white powder (potato starch) about 150g, 80ml spinach juice, 4 mushrooms, 2 tbsp vegetarian oyster sauce, a little salt and a little sugar.
1. Wash taro, peel and slice, steam over high fire for 15 minutes until it becomes soft, and press it into taro paste while it is hot;
2. Add white powder and boiled spinach juice, knead into dough, divide it into 20 equal parts, flatten it after rounding, and press it into abacus bead shape with thumb and forefinger;
3. Boil in boiling water until floating, remove supercooled water and drain;
4 After the wok is hot, put 2 tablespoons of oil, add the minced mushrooms and stir-fry for 2 minutes. Add oyster sauce and sugar, mix well, add abacus, stir-fry evenly over high fire, and serve.
Assorted tofu
Ingredients: a piece of tofu, several mushrooms, a little diced five-color vegetables (corn, carrots, green beans), 2 spoonfuls of black bean Chili sauce.
1. Cut the tofu into small pieces, sprinkle a little salt evenly, shake it a few times and marinate for a while.
2. Heat the oil in the pot. When the oil is 8 minutes hot, add the tofu block and fry until the skin is crisp and golden on both sides.
3. Pour the remaining oil in the pot into the chopped mushrooms and diced colored vegetables, and stir-fry until cooked.
4. Pour in the freshly fried tofu.
5. Mix two spoonfuls of soy sauce.
6, stir fry evenly.
Three fresh radish rolls
Ingredients: white radish 250g, mushroom 100g, auricularia auricula 250g, red pepper 100g, salt, sesame oil, dry starch and vegetable oil.
1. Wash mushrooms, fungus and red pepper, cut into pieces, add salt, sesame oil and a little dry starch.
2. Stir well and make stuffing for later use.
3, white radish peeled and washed, cut into thin slices.
4. Blanch it in boiling water, remove it, let it pass through cold water and drain it.
5. Put the prepared three fresh fillings on the radish slices, roll them into rolls and put them into the plate.
6. Put the prepared radish roll into a steamer, boil it, steam it for 7-8 minutes, and take it out.
7. Sprinkle chopped red pepper on the steamed radish roll, and then pour hot oil to make it fragrant.
8, orange two-color tofu
Ingredients: organic tofu, organic orange 1 piece, yam 100g, salt, sugar, black sesame, white sesame and vegetarian oyster sauce.
1. Organic orange juice and yam are kneaded into velvet.
2. Press the organic tofu into a paste, add sugar to half and salt to the other half, and add yam paste to both.
3. Make tofu into cakes, stick white sesame seeds on the bean cakes with sugar, and stick black sesame seeds on the bean cakes with salt.
4. Bean cake is fried with organic coconut to the highest color, marinated with oyster sauce, and orange juice is sweet.
9. Fruit and tofu
Ingredients: papaya, pitaya, red pepper 1, old tofu 1, 2 tablespoons tomato sauce, salt 1 tablespoon sugar 1 tablespoon vinegar 1 tablespoon water starch?
1, pitaya, papaya cut into pieces, tofu cut into pieces soaked in hot water, add some salt to the water, lazy, it is not easy to get rid of the beany smell.
2. Heat the oil in the pan, add the drained tofu and fry until golden brown. This step requires a little patience.
3, directly add the red pepper and stir fry, then add the fruit, and finally pour the sauce and stir fry.
, 10, colorful vegetable package
Ingredients: Chinese cabbage leaves, carrots, green beans, corn kernels, colored peppers, mushrooms and oil.
1. Cabbage leaves, remove the hard part.
2. Boil cabbage leaves in boiling water.
3. Take out the leaves and soak them in cold water.
4. Thaw green beans and corn kernels, dice carrots and colored peppers,
5. Heat the pan and put some oil in it.
6. Stir-fry diced carrots until soft, and then stir-fry green beans and corn kernels for a while.
7. Add diced mushrooms and stir fry, then add diced colored peppers.
8. Put a tablespoon of oil and a little water, boil it slightly, drain the water and take it out.
9. Take out the cabbage leaves, drain them, lay them flat on the plate, put a spoonful of fried diced vegetables, wrap them up and tie them with boiling water.
, 1 1, vegetable balls
Ingredients: 200g of potato, 0g of carrot 1 00g, 20g of coriander, 2g of salt, and 0g of pepper1g?
1. Wash and peel potatoes, cut them into thin slices with moderate thickness, and steam them in a pot. If you are not sure whether the potatoes are steamed, you can gently prick them with chopsticks and put them in a bowl after steaming.
2. When steaming potatoes, apply a little carrot silk and thick silk. If you apply thick silk, wipe it clean and chop it with a knife.
3. Press the steamed potatoes into mud with a fork, then add salt, pepper, shredded carrots and chopped parsley and stir well.
4. Make the mashed potatoes with good taste and even stirring into small balls, which can be fried in a 70% hot oil pan or baked in an oven. If it is difficult to fry, you can use the oven instead, which will be much easier. Maruko can also be changed into small cakes, which will be easier to operate. Dip in tomato sauce or salt and pepper when eating.
12, stir-fry celery and smoke dry.
Ingredients: celery 300g, salt 1, 1 teaspoon (5g), 6 dried peppers.
1) Pick the leaves of celery, cut off the head, clean it, and cut it into 4 cm long oblique sections; ?
2) Smoked dry, first cut into large pieces with a thickness of half a centimeter, and then replaced with small pieces of 1/3; ?
3) After the pan is hot, pour in the oil. When the oil is 50% hot, pour in the dried pepper and stir-fry to give a fragrance; ?
4) then put it in for smoking and frying until it is slightly yellow; ?
5) Pour in celery, stir fry a few times, add salt and mix well.
, 13, China
Material: Lentinus edodes 15 A material: cornmeal toothpick b material: ginger, soy sauce, sugar, sesame oil?
1. Soak mushrooms until soft, remove the head, squeeze them dry with water, cut the inner cross with a knife, fix the shape with a toothpick, dip it in corn flour (not too much), fry them with a toothpick for the first time, and then remove the toothpick for the second time. ?
2. Pour 1 tbsp of oil into the pot, pour material B in turn, add a little water, and slowly boil it into a sticky state with low fire. Then pour the finished product of method 1 into the pot and stir evenly.
Note: Add more sugar to the sauce.
, 14, cashew corn kernels
Ingredients: cashew nuts, corn, cucumber, carrots.
1, peel the corn after cooking; Cucumber and carrot are peeled and diced.
2. Stir-fry cashews and dry them for later use.
3. Heat a little oil in the pan, stir-fry Jiang Mo until 70-80% mature, then add corn kernels, cashews and diced cucumber, and finally season with salt and mushroom essence.
, 15, beans mixed with sesame sauce
Ingredients: black sesame peanut butter 1 teaspoon, soy sauce 2 teaspoons, aged vinegar 3 teaspoons, chicken essence a little, sugar 1 teaspoon, sesame oil a little.
1) Long beans are removed from the head and tail;
2) cutting into neat sections;
3) After the water is boiled, add beans, a little oil and salt and blanch;
4) after cooking, take it out and soak it in ice water, which makes the taste more refreshing;
5) Add seasoning.
, 16, Lucky Volume
Ingredients: bean curd skin, mushrooms, vegetarian ham, cucumber and bean sprouts.
1, vegetarian ham, mushrooms, carrots, cucumbers (or green bamboo shoots), shredding, and washing bean sprouts;
2. Put it in the pot and add a little salt to fry together;
3. Put the fried vegetables on one side of the bean curd skin and roll them up. Be sure to roll it as tightly as possible.
5. Put the rolled plain egg roll into the batter and roll it evenly;
6. Heat the oil in the pot for 7 minutes, fry it in the pot, fry it on low heat until the color is golden, and take it out;
7. Use kitchen paper to absorb the oil on the surface, cut the diamond-shaped pieces and put them on the plate.
, 17, fried sweet potato rice balls
Ingredients: half a sweet potato, 1 small bowl of rice, 1 small piece of roasted laver, 2 tablespoons of sesame (cooked); American fresh sauce, sushi vinegar, sushi soy sauce, mustard.
1. Peel the sweet potato, steam it over high fire (about 15~20 minutes), cool it and cut it into thick slices. ?
2. Roasted laver is fried into strips half a centimeter wide with scissors. ?
3. Mix the rice and sushi vinegar evenly. Dip your hand in sushi vinegar and knead the rice into a round cake with the same diameter as the sweet potato slices. ?
4. Heat the pan, add a little oil, fry the sweet potato slices until golden on both sides, and pour a little fresh sauce before frying. ?
5. Put a sweet potato slice on each rice ball, fix it with cut laver strips, and sprinkle sesame seeds for decoration. ?
6. Dip in sushi soy sauce and mustard juice when eating.
, 18, according to burning tofu.
Ingredients: 1 piece of old tofu, a handful of peas, 1 piece of red pepper sauce: soy sauce, sugar, salt, starch?
1, North Tofu washed and cut into small pieces 1 cm square, soaked in boiling water to remove the beany smell. Blanch the peas for later use, and wash and slice the red peppers. ?
2, hot oil in the pot, put in tofu and fry until both sides are golden, and serve for later use. ?
3. Drain the peas, pour them into the pot and stir fry, then add the tofu and stir fry. Then pour the baked juice into a small bowl and stir fry. When the juice is almost dry, add the red pepper and stir well. ?
, 19, fried potato shreds
Ingredients: 1 potato, half green pepper and half red pepper, 1 teaspoon pepper.
Seasoning: salt12 tsp, pepper14 tsp, vinegar12 tsp, sesame oil14 tsp.
1. Peel potatoes, cut them into filaments and soak them in water to prevent oxidation and discoloration. Shred green and red peppers and soak in water for later use.
2. Pour clear water into the pot, boil it with high fire, blanch it with shredded potatoes for half a minute, then take it out, soak it in cold water, cool it, take it out and drain it, and put it on a plate. Add seasoning and shredded green and red pepper.
3, put a little oil in the pot, add pepper, turn on a small fire to heat the oil, and turn off the fire when the pepper turns black and the oil smokes slightly. Take out the pepper, pour the pepper oil on the shredded green and red pepper, and stir well.
20, Hongfu Qitian
Ingredients: 5 shiitake mushrooms, dried frozen tofu 1 block, dried mustard tuber, ginger, star anise 1 block, cinnamon 1 block.
Seasoning: 1 tsp soy sauce, 2 tsp soy sauce, 1 tsp soy sauce, 1 glass of water, 1 tsp rock sugar, 1 tsp water starch, 1 tsp sesame oil.
1. After the frozen tofu is thawed, cut it into 3 parts. After the mushrooms are soaked, each pedicled oblique edge is cut into 4 pieces; Soak dried mustard in hot water until soft, and tear it into slender strips for later use.
2. Add seasoning 1 to the mushrooms, steam in a steamer for 10 minutes, and let cool for later use.
3. Take a piece of tofu, put a piece of mushroom, put another piece of tofu, put another piece of mushroom, so alternately stack 3 pieces of tofu and 2 pieces of mushroom, and tie them tightly with mustard strips to make vegetarian meat.
4. Pour 2 tablespoons of oil into the pot, saute ginger, star anise and cinnamon, add seasoning 1 and bring to a boil. After simmering until it is fragrant, remove the auxiliary materials, add the bundled vegetarian meat pieces, and cook on low heat until the soup is half.
5. Put the bean curd into a heat-resistant container, add the soup, cover the container with a plate to prevent moisture from entering, put it in a steamer and steam for 10 minutes, then take it out, pour the soup into the pot, add seasoning 3, thicken it, and pour it on the plain meat pieces that have been placed on the plate.
2 1, steamed lotus root pills
Ingredients: 500 grams of lotus root starch, appropriate amount of mashed potatoes, raw potato flour 12 grams, 30 grams of dried seaweed (1 teaspoon), appropriate amount of salt, appropriate amount of cooking oil, and several pieces of Chinese cabbage leaves.
1. Wash and peel lotus roots, put them on a small iron sieve and grind them into powder, steam potatoes and mash them, soak dried seaweed in warm water for 2 minutes, drain and chop them.
2. Mix the chopped lotus root with mashed potatoes and season with a little salt first (because dried seaweed is salty).
3. Put the shredded dried seaweed and raw potato powder together and stir well. Add some salt to taste at this time.
4. Take a pinch of ping-pong ball-sized substance, put it in your hand and shake it in the same direction to shake out a round lotus root pill.
5. put a green leaf in the small steamer and put the lotus root pill on the green leaf. (It is recommended to steam with green leaves) Lotus leaves or Indocalamus leaves.
6. Boil the water in the steamer, put it in a small steamer, and steam on medium heat 10- 15 minutes. ?
Tips:
1, steamed lotus root pills must use green leaves as the bottom, and the fragrance effect after steaming lotus leaves or leaves is not as good as that of green leaves.
2. Stir the lotus root in the same direction.
3, it is best to choose a seven-hole lotus root. If you use a nine-hole lotus root, you must remove some water from the broken lotus root.
4. There are three ways to eat steamed lotus root pills: eat them directly; Dip in the juice.
22. Lotus seeds, pine nuts and corn
Ingredients: 40 lotus seeds, sweet corn 1/2 cans, 70g pine nuts, 50g cucumber, 30g medlar, chopped green onion 10g, 40g cooking oil, 20g sugar, appropriate amount of salt and half a bowl of water starch.
1, the lotus seeds are soaked in cold water for more than 1 hour, then boiled in water (cooked in a few minutes), and the cold water is taken out for later use;
2. Pour out the sweet corn, wash it under running water, and control the water;
3. Pine nuts peeled after shelling and endothelium removal can be used directly, but I think it is better to use raw pine nuts.
4. soak medlar in cold water for a while and take it out;
5, cucumber diced (it is best to use green beans instead, the shape and color are better);
6, the pot is hot, put a little oil in the pot, pour the pine nuts into the pot, fry the pine nuts with a small fire until they change color slightly, and remove them for use;
7. Add the remaining cooking oil and heat. Add corn, lotus seeds, cucumber and medlar and stir well.
8. Add the fried pine nuts, salt and sugar and stir well;
9. Then add water starch and mix well.
23. Mushrooms with tomato sauce?
Ingredients: Tricholoma, tomato sauce, sugar, soy sauce and white vinegar.
1. Soak Tricholoma in salt water for 5 minutes, and then rinse with running water.
2. soak Tricholoma in boiling water
3, cooked (2 minutes) and then fished out.
4. Start the pot again, pour in olive oil and heat it to 50%.
Step 5 add ketchup
6. After stirring well, add a spoonful of half sugar and a spoonful of soy sauce.
7. Add a teaspoon of white vinegar and mix well.
8. Pour in the cooked Tricholoma, stir-fry evenly, and collect the juice over high fire.
, 24, double melon lily
Ingredients: cucumber, lily, pumpkin.
1. Wash the cucumber and cut it into pieces obliquely with a wave knife for later use.
2. After peeling the pumpkin, cut it into diamond blocks for later use.
3. Peel a fresh lily and wash it for later use.
4. Put water into the wok. When the water boils, put cucumber slices and lily in the water and pour it out quickly.
5. Take a pot, add olive oil, saute pumpkin slices, add blanched cucumber slices and fresh lily, stir fry slightly, add mushroom essence and salt, and mix well. Finally, thicken (or omit) with appropriate amount of water starch, and put it out of the pot.
25. Xiangxi diced mushrooms with double peppers
Ingredients: Pleurotus eryngii, green pepper and red millet pepper.
(1) Wash Pleurotus eryngii and dice it for later use.
(2) Wash the green pepper and red millet pepper, and change the knife into round granules for later use.
(3) Add refined oil into a clean pot, heat it to 40% heat with strong fire, pour in diced Pleurotus eryngii, lubricate it with strong fire, take it out of the pot, and drain the oil. (4) Add a little refined oil into the pot, pour in green persimmon pepper and red millet pepper, stir-fry for a while, add Jiang Mo to stir-fry, add drained diced Pleurotus eryngii, add 20g of clear water, stir-fry and mix well, add a little salt and Lentinus edodes essence, stir well (without monosodium glutamate), if the hook is slightly thin, pour in one or two drops of sesame oil and mix well.
26. Flammulina velutipes mixed with dried mushrooms
Ingredients: Flammulina velutipes 1 50g spiced dried bean curd, 5 carrots and half parsley1.
Seasoning: sesame oil 2 tablespoons soy sauce 1 tablespoon. You can add some spicy oil if you like spicy food.
1. Peel and shred carrots, and marinate them with a little salt first.
2. Boil half a pot of water, first blanch the tofu, drain it, rinse it with boiling water and drain it.
3. blanch the Flammulina velutipes and drain the water.
4. Add Flammulina velutipes, dried mushrooms, shredded carrots and chopped parsley together, then add seasonings and mix well.
27, matcha crispy Pleurotus ostreatus strips
Ingredients: Ingredients: Pleurotus ostreatus, matcha and white sesame.
Seasoning: dry yeast, flour, starch, baking powder.
1. Wash Pleurotus ostreatus, cut it into strips, and add a little salt, mushroom essence and dried starch for later use.
2. Add a little dry yeast to 60 grams of flour and add water to make a thin batter until it wakes up. About 2 hours, add a little baking powder and 20 grams of starch. Then add a little matcha and white sesame seeds into the paste, mix well and add a little refined oil to make matcha crisp paste for later use.
3. Take out the pan, add refined oil into the pan, when the oil temperature rises to about 40%, put the Pleurotus ostreatus strips into the matcha crisp paste prepared in step (2), roll them until cooked, then put them in an oil pan and fry them in oil again until they are green and golden, drain the oil and put them on a plate.
Tip:
1. Choose fresh Pleurotus ostreatus, rinse it several times before eating to remove some chemicals.
You can eat it with vinegar and ginger powder, which has a special taste.
28. Tomato cauliflower
Ingredients: cauliflower 300g, tomato 300g, tomato sauce 1 teaspoon, sugar 1 teaspoon, salt 1/2 teaspoons, pepper 1/4 teaspoons.
1 break off the small petals of cauliflower, soak in light salt water for 20 minutes, take out, peel the tomatoes and cut into pieces.
2 Boil hot water in the pot and blanch the cauliflower.
3 put oil in the wok and heat it, pour in tomatoes and stir-fry the water; Cook slowly on low heat until the tomatoes are cooked into a paste, then pour in the tomato sauce and stir well.
4 Stir-fry cauliflower until the soup is thick, add sugar, salt and pepper and stir well!
29. Sweet and sour spicy lotus root slices (brothers who don't eat five meats can skip onion and garlic)
Ingredients: 2 lotus roots (500g), onion 1/4 ginger 1, 5 cloves of garlic, a handful of dried red pepper, about 30 star anise 1 3 tablespoons of rice vinegar (45ml), 2 tablespoons of soy sauce (30ml), 2 tablespoons of sugar (30g) and salt/kloc.
1) lotus root peeled and washed, and cut into 3mm thick pieces. Peel and slice ginger, peel and pat garlic, and cut onion into sections for later use.
2) Pour clear water into the pot, heat it to boiling, blanch it for 30 seconds, then take it out and soak it in clear water.
3) Pour the oil in the wok and heat it with high fire. When the oil is 50% hot, add ginger, garlic and onion. After frying, add pepper, dried pepper and star anise, and continue to fry until the fragrance of spices floats out, about half a minute.
4) Take out the lotus root slices, drain the water, pour them into the pot, stir-fry a few times, cook rice vinegar, pour in soy sauce, sugar, salt and water, and stir-fry for 2 minutes until the soup becomes sticky and can be wrapped on the lotus root slices. Put some monosodium glutamate before cooking, it will taste better.
30, hot and sour fried cabbage
Ingredients: Chinese cabbage, 3 pieces of dried pepper, 6 pieces of sugar, 1 spoon (15g), salt, 1/2 teaspoons (3g), 3 tablespoons of rice vinegar (45ml), soy sauce, 1 spoon (1spoon).
(1) Wash the cabbage, cut it in half vertically, and slice the cabbage slices at a 45-degree angle.
(2) Dry peppers are broken by hand, or cut into silk with scissors (pepper seeds are also left). Slice the onion.
(3) Pour the oil into the pot, heat it with high fire, and when the oil is 70% hot, add the dried shredded pepper and onion slices and stir-fry until fragrant.
(4) When the shredded pepper is slightly dark and can smell the spicy taste, pour in the cabbage slices and stir-fry for 2 minutes. Add sugar, salt, rice vinegar and soy sauce, stir-fry for 1 min, pour 2 drops of sesame oil and take out.
, 3 1, spicy stir-fried diced lotus root
Ingredients: lotus root 65438+ ham 0 section 65438+ green pepper 000g 65438+ dried bean curd 0.
Seasoning: Laoganma Chili sauce 2 tbsp (30ml), soy sauce 1 tbsp (15ml), salt 1/2 tsp (3g).
1) Remove the pedicels and seeds from the green pepper, wash and dice. Dice ham. Dice dried tofu. Peel lotus root, wash and dice.
2) Heat the wok and pour the oil. When the oil is 70% hot, pour in diced tofu and stir-fry for 1 min until the surface of diced tofu turns yellow. Add diced lotus root and stir-fry for 2 minutes.
3) Add Laoganma Chili sauce, stir-fry the soy sauce and salt evenly, then pour in diced ham and green pepper, and continue to stir-fry for 1 min.
Fried vegetables with cashew nuts
Ingredients: 50 grams of cashew nuts, lotus roots, asparagus, broccoli and carrots, one red pepper, vegetable oil 1 teaspoon sugar and a little salt.
1, peeled and sliced lotus root. Remove the old roots of asparagus, wash it and cut it into sections obliquely. Cut broccoli into small flowers, peel and slice carrots.
2. Blanch the vegetables in boiling water with a little oil and salt, take them out, rinse them with cold water and drain them;
3. Pour a little oil into the pot, add cashew nuts after a little heat, soak in low heat and fry until cooked.
Pour the oil in the pot again. After heating, pour in all the vegetables, stir fry quickly, then add sugar and salt and stir well. Finally, pour in cashews and stir well.
33. Nut tofu
Ingredients: tofu, peanut kernel, walnut kernel, cooked sesame, onion, vegetarian fried soy sauce, sugar and salt.
1. Wash the tofu, cut it into 3cm cubes, put it in boiling water 1 min, then take it out and drain it, and put it on a plate for later use.
2. Put peanuts and walnuts into a small hot pot and dry-bake until yellow. Take out the fragrance and put it on a plate to cool for later use. Add oil to the pan and bring it to medium heat. Fried tofu slices are golden on both sides.
3. Leave a little oil in the pot, add the onion (cut into small pieces) and stir fry, then return the fried tofu to the pot, add water (or broth), add soy sauce and sugar and stir fry, slowly collect the juice over medium heat, and add the right amount of salt after cooking.
4. Put the tofu with juice on the plate, sprinkle the roasted nuts, and then pour the juice.
Stir-fried spicy tofu
Ingredients: Beidoufu 65438+ 0 box of fresh mushrooms, 4 carrots 65438+ 0 peppers 1, 4 tablespoons of Spanish olive oil (60ml), 2 tablespoons of lobster sauce (30g)?
1) Cut the tofu into 2cm square pieces, peel the carrot and slice it, and cut the pepper into triangular pieces. Wash the mushrooms and cut them into small pieces. ?
2) Pour olive oil into the pot and heat it over high fire. When the oil is 70% hot, put in the tofu block, fry it to a few golden faces on low heat, and take it out. ?
3) Heat the base oil in the pan, add carrot slices when it is 70% hot, add tofu blocks and fermented beans after the mushroom blocks are fried thoroughly, and continue to stir fry for about 1 minute without adding water. ?
4) Finally, add the pepper pieces and stir-fry for 30 seconds, then take out the pot. If the salinity is not enough, you can add a little salt appropriately.
35. Delicious pickled radish
Ingredients: half a white radish, 3 tablespoons soy sauce, 2 tablespoons vinegar, 1 tablespoon sugar, 1/2 tablespoons salt, 1/4 tablespoons cinnamon powder (or cinnamon).
1. Peel and slice white radish.
2. Mix the raw materials into a container, pour boiling water, and stir evenly to make juice.
3. Soak the sliced white radish in the juice for 4 hours.
36. Fried radish balls
Ingredients: Materials: green radish, flour, Jiang Mo, salt.
1. Rub the green radish into filaments, cut it several times with a knife, sprinkle with ginger and appropriate amount of salt to taste; ?
2. Add proper amount of flour and mix well, so that shredded radish can just be kneaded into a ball; ?
3, hot oil in the pot, add meatballs when it is 80% hot, and fry until golden brown.
, 37, cold five-color vegetables
Ingredients: Chinese cabbage leaves, lettuce, purple cabbage, cherry tomato, coriander (or mint), yellow and red pepper.
Seasoning: salt, mushroom essence, sesame oil, a small amount of white vinegar, sugar.
(1) Wash and slice Chinese cabbage leaves, lettuce, purple cabbage and yellow and red pepper, cut cherry tomatoes in half, and wash mint leaves for later use.
(2) Put all the ingredients into a large bowl, add salt, mushroom essence, sesame oil, a small amount of white vinegar and white sugar and mix well.
Remarks: Enjoy this dish as soon as it is mixed. It's not suitable for a long time, and it's not delicious when it comes out.
38. Sliced potatoes with vinegar pepper
Ingredients: 2 potatoes, each green pepper 1 min salt, 2 Su Yixian, and white vinegar 1 min.
1, shred potatoes, shred green and red peppers, and drain potatoes in water.
2, put a little oil in the pot, add the raw materials to stir fry, add salt and vegetables, stir fry slightly, and finally add white vinegar to stir fry.
Features: crisp and refreshing
, 39, coriander fungus
Ingredients: northeast auricularia auricula, coriander, salt, soy sauce, mushroom essence, a little Chili oil, sesame oil.
Taste type: salty and slightly spicy
(1) Soak the selected auricularia auricula in cold water and wash it with cold boiled water again; Wash coriander and cut into sections;
(2) Put all the ingredients in a large bowl, add salt, soy sauce, mushroom essence, a little Chili oil and sesame oil and mix well.
Remarks: If you need to color, you can add a small amount of shredded red pepper or shredded carrot; If you don't eat spicy food, you don't need to add Chili oil.
40. Stir-fried bean skin with pepper
Ingredients: Ingredients: dried bean skin, winter bamboo shoots, green and red peppers Seasoning: Meijia soy sauce, pepper oil, spicy oil, soy sauce, ginger?
1. Put the dried bean skin into a basin and pour it into cold water for soaking. Soft back, cut wide strips for later use. ?
2. Peel off the shell of the winter bamboo shoots by hand and blanch the meat in a hot water pot until it is cooked. Pour out, soak in cold water for a while, and drain. Cut into pieces for later use.
3. Wash green pepper and red pepper and cut them into small oblique blades respectively. ?
4. Wash, peel and cut ginger.
5. Take a pot, pour a little refined oil into the pot, stir-fry Jiang Mo, stir-fry green and red peppers thoroughly, stir-fry until fragrant, and pour out.
6. Take another pot, pour in a little refined oil, stir-fry winter bamboo shoots, and stir-fry bean skin strips thoroughly. Then add a little soy sauce, soy sauce, a little sugar and mushroom essence to stir fry, continue to stir fry, add green pepper to stir fry, and finally add a little pepper oil and spicy oil to stir fry, and then take out the pan and plate. ?
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