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Light home cooking vegetarian dishes how to do light home cooking vegetarian dishes

1, celery lily: celery wash, cut diagonally into small sections. Boil water in the pot, put celery blanch for about a minute, fish out and rinse cool water to drain. Remove the black part of the lily, broken into small pieces, washed and drained. Heat a wok, pour in oil and heat, put the blanched celery, stir fry for a few minutes. Add the lilies, season with salt and chicken broth, stir-fry quickly to taste, and turn off the heat and remove from the pan when the edges of the lilies become transparent.

2, pickled pepper decay clothes cucumber: cucumber clean, with one or two chopsticks on both sides of the cucumber, from one end to the other direction straight up and down cut, the distance between each knife is less, cut out of the cucumber is more soft. After cutting one side, turn the whole cucumber over 180 degrees, put chopsticks on the side of the cucumber, and cut again with a diagonal knife from one end to the other. Season the Demoiselle cucumber with salt and marinate for a while, pour off the water. Plate the pickled cucumbers. In a bowl, mix white vinegar, sugar, garlic, pickled pepper, sesame oil, mix well and evenly poured over the cucumber in the demoiselle and marinate in the refrigerator for 1 hour.

3, green carrot veggie meatballs: green carrot rubbed into shredded into a bowl standby or directly rubbed in a bowl, add salt, ginger and garlic, add chopped peppers, sesame oil, add flour, all the ingredients mix well and standby. Put a little more than usual frying vegetables in the pot of oil boiled to eighty percent heat, with a spoon will be mixed with the radish puree wrestled out of the size of the balls, under the frying pan frying until both sides of the golden brown can be.