Three Fresh Vegetarian Vegetables

1. Cut all ingredients into shreds. 2. Heat oil, add vegetarian ham and vegetarian meat and stir-fry. 3. Add carrots and stir-fry. 4. Add green chili pepper and add salt. 5. Before serving, add rice wine and season with chicken essence.

Nanru Braised Vegetarian Vegetables

1. Wash the baby cabbage and cut into small sections, slice the carrots, soak the cloud fungus and cut into small pieces. 2. Soak the mushrooms and slice them into slices. Reserve the water. 3. Soak the yuba branches and vermicelli until soft, drain and cut into sections. 4. Heat a little oil in a pot, add shredded ginger and stir-fry until fragrant, add southern milk, crush and stir-fry until fragrant. 5. Add the mushrooms and oyster sauce and stir-fry until fragrant, then add the baby cabbage, carrots, southern milk juice, the water for soaking the mushrooms and an appropriate amount of water, bring to a boil, and simmer the vegetables until soft. 6. Add fried yuba sticks and cloud fungus and cook for 2 minutes, then taste test. (If it’s not salty enough, add southern milk, if it’s too salty, add sugar.) 7. Finally, thicken the rice with a thin layer of gravy, add the vermicelli and stir-fry evenly. (The soup needs to be cooked more, and the vermicelli will absorb the soup later).

Home-cooked vegetarian dishes

1. Put water in a pot, add a little oil and salt, add mushrooms and fungus to the boil, boil the water again and boil for a while, remove and set aside;

2. Add the cabbage again, boil the water for a while and scoop it out. You can put it in a bowl with the fungus and mushrooms; 3. Boil the water, add the carrots, and scoop it out after passing through the water; 4. Boil the pot and heat it up. Oil, add ginger slices, and sauté until fragrant; 5. Put all the ingredients into the pot, sprinkle a little pepper, a little salt and sugar, sprinkle a little cooking wine and sesame oil, mix well and take it out of the pot.

Chaoshan stir-fried vegetarian vegetables

1. Cut the fungus and mushroom into pieces and set aside. Then add an appropriate amount of oil to the pot and stir-fry the mushroom, fungus and spinach respectively

2, then pour all the fried ingredients together and stir-fry, add the vermicelli, add appropriate amount of water, soy sauce, salt, and stir-fry until cooked through.

Luo Han Quan Zhai

1. Wash the bracken and squeeze out the water; 2. Wash the mushrooms, carrots and cauliflower and cut them into pieces;

3. Cut the yuba into sections and cut the gluten; 4. Wash and cut the sword beans, cabbage, winter bamboo shoots, and mushrooms; 5. Blanch the peanuts and carrots; 6. Wash and cut the fungus and kelp into shreds; 7. Place the pot on the fire and light it. Pour in the oil and wait until the oil is 80% hot; 8. Pour all the ingredients into the pot and stir-fry, add refined salt, soy sauce, sugar, cooking wine, and stock; 9. After the pot is boiled, thicken with water starch, and drizzle with sesame oil. Serve.