If you want a dish, you'd better enjoy it visually and refresh the taste. When you eat these dishes, it seems that your whole body has lost the sticky and warm feeling in summer, and you can enjoy the pleasure brought by delicious food. Don't worry, the following bear recommends 20 refreshing and delicious vegetarian dishes for everyone. Come and wake up your summer taste buds together!
material
Broccoli 1, millet pepper 2, salt 1, ginger 1, steamed fish sauce 2, edible oil 1.
How to do it
1. Cut off the neck of the broccoli. Don't throw this part. You can also use it to make delicious food.
2. Cut the broccoli into small pieces and soak it in salt water for a quarter of an hour, so that the dirty things hidden in the stamens are soaked out;
3. Sit in a pot of hot water, add a little cooking oil and salt to keep the cooked broccoli color, and take out the washed broccoli after blanching 1 min in water;
4. put in a west blue flower tower;
5. After the millet pepper is seeded, it is cut into filaments, soaked in ice water, and can be rolled up after a while, so that it looks better when cooked;
6. After the pot is hot, add shredded ginger and cook until fragrant, then pour in steamed fish and soy sauce. After heating, add the rolled shredded millet and spicy rice, immediately pour it on the coded broccoli and enjoy.
material
Lettuce 300g, 1 tablespoon of cooking oil, 2g of salt, half a tablespoon of oyster sauce and 5 cloves of garlic.
How to do it
1. The raw materials are ready;
2. Chop garlic;
3. Wash the lettuce;
4. Pour oil into the wok, add oyster sauce and stir fry, then add minced garlic and stir fry;
5. Change to medium heat, add lettuce, add salt and stir fry;
6. Stir fry until the lettuce collapses and turn off the heat.
material
Carrot 1 root, lettuce 1 slice, salt 4g, vinegar 10ml, sugar 5g, proper amount of sesame oil and a little sesame.
How to do it
1. Wash carrots;
2. Peel, cut into filaments and put in a plate;
3. Sprinkle salt and mix well, then marinate for 15 minutes, rinse the softened carrots with clear water and control the moisture;
4. Add sugar, vinegar and sesame oil;
5. Shred lettuce and put it in;
6. Sprinkle with cooked sesame seeds and mix well.
material
60 grams of sweet corn (cooked), 50 grams of peas (cooked), 60 grams of carrots, 2 tablespoons of salt1/,and 20 ml of olive oil.
How to do it
1. Cooked peas and corn kernels are ready (if they are fresh, blanch them with boiling water for later use);
2. Cut carrots into small cubes;
3. Take the hot oil out of the pan, add carrots and stir fry until soft;
4. Add peas and corn kernels and stir fry for a while;
5. Season with salt and mix well.
material
200g of bean curd, 20g of auricularia auricula, 30g of carrot, 30g of green pepper, 30g of red pepper, 2 tablespoons of soy sauce, starch 1 tablespoon, and appropriate amount of corn oil.
How to do it
1. Cut the tofu into triangles with a thickness of about 7 mm;
2. The fungus is soaked, and the carrots and green peppers are cut into diamond slices for later use;
3. Add a proper amount of corn oil to a non-stick pan, heat it to 50%, and add tofu horn;
4. Fry in medium heat until the tofu horn is golden on both sides, crisp outside and tender inside;
5. Drain the tofu horn for later use;
6. Adjust the bowl, the ratio of starch to water is1:4;
7. Take another pot, add oil and heat, add fungus, carrot and green pepper and stir-fry until the fungus crackles and the carrot becomes soft;
8. Pour in the fried tofu horn, add two spoonfuls of soy sauce and stir well;
9. Finally, pour into a bowl and stir well.
material
250g of Pleurotus eryngii, 5g of coriander, 3g of soy sauce and 3g of pepper.
How to do it
1. Cut Pleurotus eryngii into two sections, and cut coriander into small sections for later use;
2. Boil Pleurotus eryngii for about 5 minutes, remove it and let it cool;
3. Tear it into strips along the lines of Pleurotus eryngii and put it in a container;
4. Add coriander, soy sauce, hemp and pepper in turn and mix well.
material
Lotus root, carrot, ginger vegetable oil, sand tea sauce, soy sauce, balsamic vinegar, pickled pepper.
How to do it
1. Peel lotus root and carrot, cut into pieces, and chop ginger;
2. Pour a proper amount of soy sauce, balsamic vinegar and sand tea sauce into a small bowl, add pickled peppers and stir well;
3. Heat the pan to drain the oil and stir-fry Jiang Mo;
4. At the same time, add diced lotus root and diced carrot, stir-fry quickly until it is 80% mature;
5. Add the sauce prepared in advance;
6. Continue to stir fry until the diced lotus root is ripe and the sauce is even;
7. The pot is ready.
material
50g diced peanuts, zucchini 1 piece, half a carrot, appropriate amount of ginger, appropriate amount of salt, and jinlansu oyster sauce 1 spoon.
How to do it
1. Prepare ingredients and soak vegetarian meat in advance;
2. Dice carrots and zucchini, and chop ginger;
3. Take the hot oil out of the pan and add Jiang Mo to stir fry;
4. Add the diced vegetarian meat and stir-fry for a while until it is slightly dry;
6. Finally, add a little salt and season with oyster sauce;
7. stir fry evenly.
material
400g peas, 200g mushrooms, 1.5 teaspoon salt, 1/3 tablespoons soy sauce, 2 tablespoons olive oil.
How to do it
1. Stew mushrooms, bottom down, and soak in light salt water to soak all the dirty things in the folds of mushrooms;
2. Soak for about 10 minute, take out the Lentinus edodes, rinse once, and slice;
3. Remove gluten from peas and cut into sections;
4. Put a little olive oil in the wok and fry the mushrooms in hot oil for about 1 minute, so that the mushrooms become soft and fragrant;
5. Stir the peas for half a minute;
6. Add a little salt and pour in a little seafood soy sauce to taste.
material
5 strips of yuba, 2 strips of celery, appropriate amount of chopped pepper, appropriate amount of pepper, a small amount of oil, 3-4 drops of sesame oil, half a spoon of salt, and soy sauce 1 spoon.
How to do it
1. Wash celery and cut obliquely, and soak yuba in cold water;
2. Boil the water in the pot, put the yuba in, and don't take out cold water for more than 1 minute. Celery is also blanched to remove cold water. Put the two ingredients into a plate, add a little salt and soy sauce;
3. Prepare peppers and pickled peppers;
4. Heat the oil in the pot and stir fry the pickled pepper;
5. Pour the oil on the dish, add some sesame oil, mix well, and it will taste better under refrigeration.
material
1 cucumber, 1 carrot, 2 yuba, salt, mushroom oyster sauce.
How to do it
1. Slice carrots, peel cucumbers and roll them with a knife;
2. Wash the yuba foam;
3. Heat oil in a cold pan, add carrots, yuba and cucumbers, stir fry and add salt;
4. Add a little water, and stew for two or three minutes on low fire.
5. Finally, add vegetarian oyster sauce to refresh.
material
Lettuce 1, red pepper 1, decorative, salt 1/4 teaspoons, chicken essence 1/4 teaspoons.
How to do it
1. Cut the root of lettuce in the opposite direction with a knife and cut off the rough outside;
2. Then clean the tender skin at the tail, leaving only the turquoise stems inside;
3. First cut obliquely into large pieces, and then cut into filaments;
4. Heat oil in a wok, add shredded lettuce, salt and chicken essence, and stir fry quickly over high fire;
5. until the shredded lettuce is soft, you can eat it.
material
400g lentils, 1 tablespoon pepper, 1/2 teaspoons salt, 1/4 teaspoons sugar, 1 teaspoon soy sauce.
How to do it
1. Remove the ends of lentils, remove the old tendons, wash them, and cut them into shreds diagonally with a knife;
2. Heat a little oil in the pot, add pepper granules on low heat until the fragrance comes out, add lentils, stir-fry the beans on medium heat, turn green to green, then turn olive green to soften, so that the beans are completely cooked, add salt and sugar, and stir-fry to taste.
material
800g of Chinese cabbage, 400g of bean curd, 0.5 teaspoon of salt, 0/2 teaspoons of chicken essence, 0/piece of ginger, 3 cloves of garlic, 3 tablespoons of vegetable oil, 0/root of leek and a little water.
How to do it
1. Shred cabbage and tofu;
2. Soak tofu and cabbage in clear water, remove and drain; Heat vegetable oil in a pot, add ginger, garlic and onion, and stir-fry until fragrant;
3. Add tofu and fry for a while, then add water (or broth) and simmer for a while; Stir-fry the cabbage a few times, and finally add salt and chicken essence.
material
250 grams of potatoes
Seasoning: 25g of soy sauce, 50g of Chili oil, 5g of sesame oil, 5g of sugar, 5g of pepper oil, 5g of chicken essence, 5g of vinegar, 5g of garlic paste, 5g of salt, appropriate amount of chopped green onion and appropriate amount of fried white sesame seeds.
How to do it
1. Peel the potatoes, wash them, cut them into thin slices of appropriate size, or rub them into thin slices with tools;
2. Wash the starch on the surface of potato chips with clear water and immerse it in clear water to prevent discoloration;
3. Heat the right amount of water in the pot, add the potato chips and cook them. Be careful not to cook them too soft;
4. Take out the cooked potato chips, immediately soak them in ice water and cool them, then take them out and drain them, mix them well with seasoning, put them on a plate and sprinkle with chopped green onion and white sesame seeds.
material
Lotus root 300g, carrot, ginger 2 slices, garlic 2 petals, onion, salt, balsamic vinegar 3 tbsp, soy sauce 1 tbsp, sugar 1 tbsp, chicken essence and sesame oil.
How to do it
1. Peel the lotus root, wash it, slice it, and soak it in clear water;
2. Dice ginger, garlic and leek, and shred carrots for later use;
3. Take a small bowl and add salt, sugar, vinegar, soy sauce and chicken essence, and mix well for later use;
4. Hot pot, pour oil and saute minced ginger and garlic; Pour lotus root slices and stir-fry for a while, add shredded carrots and stir-fry; Add the prepared juice and stir-fry evenly;
5. Pour in sesame oil; Add shallots, stir-fry and serve.
material
Carrots, vegetables, corn, salt, vegetable oil, vegetarian soup.
How to do it
1. Boil a pot of water and add 1/2 teaspoons of salt;
2. Dry all vegetables for 2 minutes at the same time;
3. Then take it out and drain it thoroughly for later use;
4. Take another pot, add vegetarian broth and water to boil;
5. Put in all the vegetables;
6. Add the sauce and salt and continue to stir;
7. Serve immediately.
material
1 carrot, 0.5 piece of old tofu, 50g pea, 30g vegetable oil, and appropriate vegetarian soup.
How to do it
1. Prepare ingredients: peel and wash carrots; Wash peas, wash tofu and drain;
2. Dice carrots and slice tofu;
3. Fry the tofu slices until golden brown;
4. Heat the wok, pour in a proper amount of vegetable oil and heat it again;
5. Add peas and diced carrots and stir fry;
6. Add appropriate amount of water and clear soup to boil;
7. After the peas and diced carrots are stewed until cooked, add the fried tofu and cook until it tastes delicious;
8. Serve the cooked vegetarian soup.
material
Potatoes, carrots, tomatoes, cabbage, celery, tomato sauce, salt, black pepper, comprehensive herbs.
How to do it
1. Cut tomatoes, carrots and potatoes into hob blocks;
2. Tear a few pieces of cabbage by hand;
3. Cut celery into sections;
4. Boil a pot of water, put the chopped carrots, potatoes and tomatoes in. After the water is boiled, turn to low heat and slowly cook the tomatoes until the carrots and potatoes are soft;
5. Then put celery and cabbage together and cook for a while;
6. Add tomato sauce (according to the taste, you can add more tomatoes and tomato sauce if you want to thicken the soup), salt, black pepper and chopped herbs.
material
Potatoes 150g, carrots 50g, mushrooms 4, green beans 150g, rice 2 bowls, salt 1 2 tsp, soy sauce1tsp.
How to do it
1. Wash the raw materials and cut them into dices;
2. Heat oil in the pot, add potatoes and diced carrots and stir fry until cooked;
3. Add diced mushrooms and diced green beans, add salt and stir-fry until cooked;
4. Add white rice and stir well;
5. Finally, add light soy sauce and serve.
Seeing that you can't help drooling here, then quickly collect these recipes and prepare ingredients. This summer, let the taste buds on the tip of your tongue enjoy themselves.