Nowadays, people’s living standards are getting higher and higher. Every meal includes fish and meat. After eating too much meat dishes, they want to eat vegetarian dishes. Below, I’ll teach you how to make vegetarian dishes taste like meat dishes.

Oyster Sauce Lettuce

Ingredients: 1 lettuce, 1/2 tablespoon soy sauce, half a head of garlic, 1 tablespoon oyster sauce, 1 tablespoon water starch, 1 teaspoon sugar, appropriate amount of vegetable oil

p>

1. Wash the lettuce, mince the garlic, boil water in a pot with a little salt and a few drops of oil. Blanch the lettuce for a few seconds, then quickly remove the water and put it on a plate

2. Put a little vegetable oil in the wok, when the oil is hot, add the minced garlic and sauté until fragrant, add oyster sauce, sugar, soy sauce, add a thin layer of water starch to the boil and pour it on the lettuce.

Vinegar cabbage

Ingredients: half a Chinese cabbage

Seasoning: vinegar, salt, monosodium glutamate, sesame oil, a little pepper, ginger

< p>Method:

1. Wash half a cabbage, cut it into slices diagonally, and cut the ginger into shreds.

2. Heat oil in a pot. When the oil is hot, add Sichuan peppercorns and fry until fragrant. Then take out the Sichuan peppercorns and remove them (you can fry the Sichuan peppercorns until they are slightly mushy and the smell will be stronger).

3. Add shredded ginger and stir-fry until slightly brown, then add cabbage and stir-fry.

4. When the cabbage is slightly wilted, stir-fry it and pour an appropriate amount of vinegar along the edge of the pot.

5. After frying, add salt to taste, then add a little MSG and sesame oil and serve.

Fried Pleurotus eryngii

Ingredients: 4 Pleurotus eryngii, barbecue sauce, appropriate amounts of vegetable oil and pepper.

Method:

1. Wash the king oyster mushrooms with clean water, drain them and cut them into slices;

2. Take a clean plate or box-shaped container , spread a layer of barbecue sauce on the bottom, place a layer of king oyster mushrooms on top of the barbecue sauce, spread another layer of barbecue sauce on the king oyster mushrooms, and repeat.

3. After all the king oyster mushrooms and barbecue sauce are spread, let them sit for about half an hour.

4. Add vegetable oil to the pan. When the oil is hot, add the king oyster mushroom slices one by one, fry on both sides until golden brown, and sprinkle with pepper.

Griddle potatoes

Ingredients: 300 grams of potatoes, 60 grams of dry starch, 20 grams of flour, 2 spoons of chili powder, 2 spoons of cumin powder, 1 spoon of pepper powder, chopped green onion, Appropriate amounts of shredded ginger and minced garlic, appropriate amounts of oyster sauce, salt, and coriander.

Method:

1. Peel and wash the potatoes, cut into thick slices, put in a pot, add water and salt to boil, remove and drain;

< p>2. Take a small bowl, add starch, flour and appropriate amount of water to make a batter;

3. Dip the potato slices into the batter and fry them in oil on both sides until golden;

< p>4. Add chopped green onion, shredded ginger, minced garlic, chili powder, cumin powder, pepper powder, oyster sauce and potatoes and stir-fry together. Add coriander and stir-fry for 2 minutes.

Braised Qianzhangjie

Ingredients: 300 grams of bean curd skin, 50 grams of fungus

Seasoning: 3 slices of ginger, star anise, 1 section of cinnamon, 2 peppers , sugar, vegetarian stock

Method:

1. Prepare all the ingredients, soak the fungus in advance and slice the ginger.

2. Cut the tofu skin into strips and tie them into a tight knot.

3. Pour a small amount of oil, sauté the ginger and dried chili until fragrant, then pour in 1 bowl of vegetarian stock.

4. When the soup boils, pour in Qianzhangjie.

5. Add the fungus, cover the pot, and drain the soup.

Burned eggplant

Ingredients: 1 eggplant, 1 tomato, 1/2 teaspoon salt, 2 teaspoons vinegar, 2 cloves garlic, 3 teaspoons light soy sauce, 1 teaspoon dark soy sauce , 1 teaspoon of starch, 2 green onions, 3 teaspoons of sugar

1. You need eggplant, tomatoes and garlic. It is best to use round eggplants. I happen to have long eggplants at home and use them for cooking. Garlic is the best. It’s better to prepare more

2. Wash the eggplant and cut it into hob cubes. No need to peel it. Wash the tomatoes and cut them into hob cubes. Slice or mince the garlic and set aside.

3. Cut the eggplant into pieces and soak in water for 5 minutes. Remove and drain. Heat oil in a wok, add eggplant pieces, fry until soft and set aside.

4. Make another small bowl of feeding juice. The seasonings are: 3 tsp white sugar, 3 tsp light soy sauce, 1 tsp dark soy sauce, 2 tsp vinegar, a little salt, a little starch, mix well and set aside. Just use an ordinary small spoon at home. There is no need to add water to the sauce

5. Pour a little oil into the original pot, heat the spoon and sauté the chopped green onion and part of the minced garlic. When fragrant, pour in the tomato cubes and stir-fry slightly. Stir-fry for a few times, then add the fried eggplant pieces, stir-fry for a few times and then add the sauce. When the eggplant is soft and fragrant, add the other half of the minced garlic, then turn off the heat, or add the garlic after turning off the heat. Finally, cover the pot and simmer for a while to make the garlic aroma stronger.

Have you learned it yet? The vegetarian dishes made in this way are particularly delicious and delicious, definitely not worse than meat dishes.