Share 8 vegetarian dishes, no meat, delicious and healthy. These home-cooked vegetarian dishes have won a good reputation and the practice is simple. Learn to cook this dish for your family.
Steamed baby cabbage with garlic vermicelli
Ingredients: 2 baby cabbage, vermicelli 1, proper amount of oil and salt, garlic 1, 2 tablespoons of soy sauce, and chicken essence 1 teaspoon.
1. Put the vermicelli in a large bowl, soak it in warm water until soft, and cut the garlic into minced garlic.
2. Wash the baby cabbage, and then cut each baby cabbage into 8 petals on average and connect the roots.
3. Boil the pot with boiling water, add the baby dish and blanch it until it becomes soft, take it out and let it cool, and wash it for later use.
4. Heat the oil in the pot, add half of garlic and stir-fry over low heat until it is yellowish and fragrant.
5. Turn off the fire, add the remaining half of garlic, then add soy sauce, chicken essence and half a bowl of water, and season with salt.
6. Put half of the vermicelli on the bottom of the plate, then put the baby dish on the vermicelli, put the remaining vermicelli on it, and pour in the prepared garlic juice.
7. add water to the steamer to boil, put it in a plate, cover the lid, steam for 10 minutes, and mix it when eating.
Fried cauliflower
Ingredients: cauliflower 1, red pepper 1, pepper 1, pork belly 150g, proper amount of oil and salt, onion 1, 2 slices of ginger, 2 cloves of garlic, pepper 10, and soy sauce 65438.
Exercise:
1. Prepare the required materials, break the cauliflower into small flowers, soak it in light salt water for 10 minute, and take it out and control the water for later use.
2. Cut the green and red peppers into pepper rings and slice the pork belly.
3. Add oil to the pot and heat it. Fry cauliflower in fire, remove and drain. Then fry it with medium and small fire until it is broken. Take it out for use.
4. Add a little oil to the pot, add the pepper, stir-fry the pepper with low fire and turn it slightly burnt. Remove the pepper.
5. Add pork belly and stir-fry to get oil, add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant, then add green pepper rings and stir-fry evenly.
6. Add the fried cauliflower, stir well, add salt, cooking wine, soy sauce and soy sauce, stir well quickly and serve.
Stewed mushrooms with Chili potato chips
Ingredients: 2 potatoes, 250g mushrooms, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, starch 1/2 tablespoons, sugar 1 teaspoon,
Exercise:
Remove the roots from the mushrooms, cut them in half, and cut the larger ones into 4 pieces.
Peel the potatoes, wash them, and cut them evenly into pieces the thickness of two coins. If they are too thin, they will break easily when fired.
Slice pepper, cut onion into chopped green onion, mince ginger and slice garlic.
Add half a bowl of water to the bowl, add soy sauce, salt, sugar and starch, and mix well to make juice.
Boil the pot with water, add mushrooms and blanch until soft, remove and control the water.
Add oil to the pot and heat it to 70% to 80% heat. Add potato chips and fry until the appearance is golden and the shell is hard. Take out the oil control for later use.
Leave a little oil in the pot, add onion, ginger and garlic and stir-fry until fragrant.
Add mushrooms and stir well.
Add the fried potato chips and stir well.
Add Chili slices, pour in the prepared juice, heat until the soup is thick, turn off the heat and serve.
Fish-flavored Pleurotus eryngii Ingredients: Pleurotus eryngii 400g, 2 red peppers, 2 fungus 100g.
Accessories: 3 tbsps vegetable oil, 2 tbsps salt, 2g onion, 0/0g ginger/kloc, 3 tbsps vinegar 1 0g sugar, 2 tbsps soy sauce and 0/tbsps starch/kloc-0.
Production method:
1. Wash all the ingredients and soak the fungus in warm water in advance.
2. Boil the pot with boiling water, cut the Pleurotus eryngii in half, add the Pleurotus eryngii and cook for about 10 minute.
3. Wash and shred the fungus, and shred the green pepper.
4. Add half a bowl of water to the bowl, then add 2 tablespoons of white sugar, 3 tablespoons of rice vinegar, 65,438+0 tablespoons of soy sauce and 65,438+0 tablespoons of starch, and stir well to make bowl juice.
5. Cut the cooked Pleurotus eryngii into thick chopsticks.
6. Heat the oil in the pan, add Pixian bean paste and stir-fry red oil, add shredded onion, shredded ginger and sliced garlic and stir-fry until fragrant.
7. Add shredded green and red peppers and stir well, then add Pleurotus eryngii and stir well.
8. Pour in the prepared bowl of juice, stir-fry until the soup thickens and is wrapped on the Pleurotus eryngii, and then serve.
Dry-fried fresh mushrooms: Pleurotus ostreatus 400g, egg 1 piece, proper amount of oil, salt 2g, pepper 1 teaspoon, starch 4 tablespoons, and proper amount of salt and pepper.
Exercise:
1. Tear the oyster mushroom into strips.
2. Boil the water in the pot, add the Pleurotus ostreatus, blanch it and take it out.
3. Take it out and cool it in cold water. Take it out and hold clean water in your hands.
4. Add pepper and a little salt and mix well, then knock in an egg and add starch and mix well.
5. Add oil to the pot and heat it to 60% to 70% heat. Add mushrooms one by one. Don't pour it all at once. It's easy to explode into a ball. Fry until the mushrooms are shaped and taken out.
6. Raise the oil temperature to 70% to 80% heat, add mushrooms, fry until the mushrooms look golden and crisp, take out the drained oil, put it in a plate, and sprinkle with salt and pepper according to personal taste.
Braised bamboo with mushrooms
Ingredients: Lentinus edodes 200g, yuba 150g, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 tablespoon, braised soy sauce 1/2 tablespoons, and sugar/kloc-2 tablespoons.
1. Soak yuba in cold water in advance until there is no hard core, and take out clear water for later use.
2. Wash the mushrooms, cut off the umbrella handle and cut into strips.
3. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant, and add mushrooms and stir-fry until fragrant.
4. Add half a bowl of water, oyster sauce, white sugar and braised soy sauce, bring to a boil, and turn to low heat for 4-5 minutes, until the mushrooms are soft and the delicious taste of the mushrooms is cooked.
5. Add yuba and salt, stir-fry evenly, bake for 2-3 minutes, and then bake yuba to taste.
6. When there is a little soup left, pour a proper amount of water starch and thicken it. When the soup thickens, wrap it with yuba and shiitake mushrooms, turn off the fire and serve.
Flammulina velutipes roll with bean skin
Ingredients: 3 pieces of bean skin, 250g of Flammulina velutipes, coriander 1, millet spicy 1, 2 tablespoons of oil, appropriate amount of pepper, 2 cloves of garlic, oyster sauce 1 tablespoon, Pixian bean paste 1 tablespoon, and soy sauce/kloc-0.
Exercise:
1. Prepare the required materials, wash coriander, remove the roots of Flammulina velutipes, cut coriander into small pieces, chop garlic, and cut millet into pepper rings.
2. Take a piece of bean skin, lay it flat, put Flammulina velutipes on both sides, roll up the bean skin, roll it to the other end, roll it tightly, cut it in the middle of the bean skin roll with a knife and split it in two.
3. Take a vermicelli and string it at the joint of the bean skin to prevent the bean skin from scattering during firing. You can also use toothpicks, which is more convenient. You can eat cooked vermicelli. Use a toothpick, just take it off after cooking, and do the rest as usual.
4. add oil to the pot and heat it. Add pepper to low heat and fry the pepper until it is slightly burnt. Take out the pepper and use it.
5. Stir-fry Pixian bean paste, stir-fry red oil and minced garlic, add half a bowl of water, pour in soy sauce and oyster sauce, add chicken essence and a little sugar, and bring to a boil.
6. Add the bean skin roll and cook until it tastes good. Turn the noodles once, cook for 4-5 minutes, turn off the heat, put on a plate, sprinkle with coriander segments and pepper rings.
Fried potato chips
Ingredients: 2 potatoes, 1 pepper, 1/2 onions, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, appropriate amount of pepper, 10 dried pepper, 2 tablespoons of soy sauce.
1. Prepare the required materials, peel and wash the potatoes, and cut the onions and peppers into strips.
2. Cut off the head and tail of dried peppers, cut into sections, remove pepper seeds, mince ginger, and slice garlic.
3. Cut the potatoes into pieces with a thickness of 1 cm, then cut them into strips, put them in clean water to wash off the starch, and take them out to control the water.
4. Add oil to the pot and heat it to 70% heat. Add potato chips and fry until golden brown. Remove and control the oil.
5. Pour the oil out of the pot, leave a little base oil, add the pepper and fry until it is slightly burnt, and take it out.
6. Add Jiang Mo, garlic slices and dried peppers and stir-fry until the color becomes dark and broken.
7. Add potato chips, soy sauce and salt, stir fry quickly and evenly, turn off the fire and serve.