On New Year's Eve, there are more big fish and meat, which is too greasy to eat. It should be fried with some vegetables, which is light and delicious and greasy. Share 16 vegetarian dishes and fry them at home. Mixing meat and vegetables is healthy. The method is simple and easy to learn. Don't miss vegetarian dishes. Let's see what we have:
Materials required for fresh land: 3 eggplants, 2 potatoes, 2 peppers, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 spoon, starch 1 spoon,
Practice steps:
1. Prepare the required materials, peel the potatoes, and wash the eggplant and pepper. Eggplant is best with purple skin and tender skin. Eggplant had better not be peeled. Eating eggplant with skin helps to promote the absorption of vitamin C.
2. Cut the eggplant into pedicels, then cut it into hob blocks (hob blocks are basically the same blocks), sprinkle a little salt, mix well, and marinate for 10 minute. (Pickled eggplant blocks will ooze water, and the color of eggplant will not be oxidized to black, so the eggplant blocks will not absorb oil when fried, and the dried land will not be greasy.
3. Cut the potatoes into hob blocks, put them in clean water to wash off the surface starch, and take them out and drain them, so that the potatoes will not change color. Seed the pepper and cut it into hob blocks.
4. Put the starch into a small bowl, add half a bowl of water and salt, stir well, then add soy sauce, stir well, and make it into a juice-like thickening (less salt is needed, and the eggplant has been salted when it is salted, not salty).
5. Add oil to the pot until it is 60% hot, and the oil content should not exceed the ingredients. Add potato pieces and fry. Stir with a frying spoon from time to time to stir the potatoes to the same color. Deep-fry potatoes until golden brown, remove and control oil for later use.
6. Raise the oil temperature to 70% to 80%, add the eggplant and fry until cooked. The oil temperature of fried eggplant is higher, stir-fry it from time to time to make the eggplant pieces stir evenly and thoroughly. Fry the edge of eggplant until it is reddish, remove the oil control, soak the pepper in oil, and immediately remove the oil control.
7. Pour the oil out of the pot, and stir-fry the onion and ginger. Add chopped green onion and Jiang Mo and stir-fry. Add fried potatoes, eggplant and peppers and stir-fry evenly.
8. Pour in the prepared juice, thicken it, heat it over high fire until the soup thickens, sprinkle with minced garlic, stir fry evenly, turn off the fire and serve. A plate of fresh broken rice is ready.
Materials required for fried yam with broccoli and fungus: half broccoli, 1 yam, half carrot, proper amount of fungus, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, soak the fungus in warm water in advance, peel and wash the yam and carrot. There will be a lot of mucus after peeling yam, which is easy to irritate the arm and cause itching, so it is best to wear disposable gloves when scraping yam skin.
2. Cut the yam into pieces, put it in clear water and soak it in a few drops of vinegar for a while, so that the yam will not be oxidized and blackened. Cut the carrot into pieces, divide the broccoli into small flowers, and soak it in light salt water for 10 minute, which can remove pesticide residues and insects from the broccoli.
3. Add water to the pot and boil, add a little salt and a few drops of oil, add broccoli and yam slices, and blanch. After boiling, boil for 1 min, and take out broccoli and yam slices. Broccoli and yam are easy to cook. Don't overcook them, or they will lose their crisp taste.
4. Put the broccoli and yam slices in cold water, so that the ingredients can be quickly cooled and drained, so that the crispy taste of broccoli and yam can be maintained and the color of broccoli will not turn yellow.
5. Re-boil the water in the pot, put the auricularia auricula and carrot into the boiling water, and boil the water for 1 min. Take out the auricularia auricula and carrot slices, put them in cold water and drain the water for later use.
6. Add oil to the pot and heat it. Add chopped green onion, Jiang Mo and minced garlic and stir-fry until fragrant. Then add auricularia auricula and carrot slices and stir well.
7. Add broccoli and yam slices, add salt and chicken essence, stir-fry evenly over high fire, pour in a little water starch to thicken, stir-fry evenly over high fire, turn off the fire and serve. A plate of light and delicious seasonal vegetables is ready.
Materials required for stir-frying yam with Dutch beans: 250g of Dutch beans, 250g of yam, proper amount of auricularia, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Soak auricularia auricula in warm water for 3-4 hours in advance, until it becomes soft and restores its glittering and translucent appearance, that is, soak auricularia auricula, and then tear it into small flowers.
2. Wash the peas and remove the silk at both ends. Peel the yam, wash it and cut it into diamond-shaped pieces.
3. Boil the pot with boiling water, add a little salt, add the blanching water of peas, blanch the peas until the color becomes dark and mature, and add salt when blanching to make the peas greener.
4. Take it out, put it in cold water, take it out and drain it for later use. Blanch and put in cold water to keep the beans crisp and tender.
5. Boil the water, add auricularia auricula and yam blanch 1 min, remove and drain.
6. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat. Stir-fry minced garlic. It smells like garlic. Don't stir-fry.
7. Stir-fry the peas evenly, then add the fungus, yam, salt and chicken essence, stir-fry evenly over high fire, pour in a little starch, stir-fry for a few times over high fire, and turn off the fire. Serve.
Materials required for Kung Pao Pleurotus eryngii: 2 Pleurotus eryngii, pepper 1 piece, peanut 150g, proper amount of oil, 2 onions, ginger 1 piece, 2 cloves of garlic, Pixian bean paste 1 spoon, and white sugar 1 spoon.
Practice steps:
1. Prepare the required materials, wash the ingredients and fry the peanuts in cold oil for later use.
2. Dice Pleurotus eryngii, diced pepper, diced onion, sliced Jiang Mo and garlic.
3. Add half a bowl of water to the bowl, then add sugar, rice vinegar, soy sauce and starch, stir well and make a thick juice.
4. Add oil to the pot and bring it to a boil. Add Pleurotus eryngii and blanch until soft. Take it out for later use.
5. Add oil to the pot and heat it. Add Pixian bean paste and stir-fry red oil, stir-fry sauce.
6. Add onion, ginger and garlic and saute until fragrant, then add diced pepper and stir well.
7. Add Pleurotus eryngii and stir well.
8. Pour in the prepared juice, thicken it, heat it over high fire until the soup thickens, add in the fried peanuts, stir well, turn off the fire and serve.
Materials for stir-frying lotus root vegetables: broccoli 1, dried fungus 1, lotus root 1, carrot 1, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, soak the dried fungus in advance, and scrape off the skin of the lotus root.
2. Cut the lotus root into pieces, put it in clear water, and add a few drops of white vinegar, so that the color of the lotus root slices will not turn black. Divide the broccoli into small flowers, add a little salt in clear water and soak the broccoli for about 15 minutes, which can remove pesticide residues and soak the insects in the vegetables. Slice carrots and tear fungus into small flowers.
3. Add water to the pot to boil, add a little salt, drop a few drops of oil, add broccoli and carrot slices, blanch the broccoli until the color turns dark green, and remove the broccoli and carrot slices together. When blanching broccoli, adding a little salt to the water will make the color of broccoli greener.
4. After taking out the broccoli and carrot slices, immediately put them in cold water for cooling, so that the broccoli can be cooled quickly. Take out the broccoli and drain for later use. After blanching the broccoli, immediately put it in cold water to cool it, so as to keep the broccoli crisp and tender and the color will not turn yellow.
5. Boil the water in the pot again, and blanch the lotus root slices and fungus for about 1 min. Take out the lotus root slices and auricularia together, put them in cold water, and drain the water for later use.
6. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add fungus and lotus root slices and stir-fry evenly.
7. Add broccoli and carrot slices and stir-fry evenly, then add salt and chicken essence, pour in appropriate amount of water starch, stir-fry until the soup wraps the ingredients, turn off the fire, and serve out. A dish of vegetables with good color and flavor is ready.
Materials required for cooking mushrooms: half a catty of crab mushroom, half a cucumber, carrot 1 segment, dried fungus 1 handle, proper amount of oil and salt, sesame oil 1 tablespoon, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon.
Practice steps:
1. Prepare the required materials, put the auricularia auricula in cold water for about 3 hours in advance, and soak the auricularia auricula.
2. Cut off the roots of crab mushroom, divide it into small flowers, wash it with clear water, tear black fungus into small flowers, cut carrots and cucumbers into sections, cut onions into chopped green onion, mince ginger and slice garlic.
3. Boil the pot with water, add the crab mushroom, auricularia auricula and carrot slices, blanch the crab mushroom until it becomes soft, and take out the crab mushroom, auricularia auricula and carrot together.
4. Take it out and cool it in cold water. Take out and drain for later use.
5. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, then add crab mushroom, fungus and carrot slices and stir well. Add light soy sauce and sugar and stir well.
6. Add cucumber slices, add chicken essence and salt, stir-fry evenly over high fire, pour in appropriate amount of water starch to thicken, stir-fry over high fire until the soup thickens, pour in sesame oil, stir-fry evenly, turn off the fire and serve. A dish of fried mushrooms with good color and flavor is ready.
Ingredients for braised mushrooms in oil: 500g of mushrooms (fresh), half a cucumber, appropriate amount of oil and salt, onion 1 segment, 2 cloves of garlic, 1 tablespoon of soy sauce 1 tablespoon of oyster sauce, and appropriate amount of water starch.
Practice steps:
1. Cut off the roots of mushrooms and wash them.
2. Boil the pot with boiling water, add the mushrooms and blanch until soft, and remove the water. It is easy to hide impurities in the folds of mushroom umbrella cover. Boiling water can remove impurities and odor and keep the taste of mushrooms pure.
3. Slice the mushrooms, slice the cucumbers, slice the onions and chopped green onion, and slice the garlic.
4. Heat the oil in the pot, add chopped green onion and ginger slices and stir fry.
5. Add mushrooms and stir fry 1-2 minutes. Pour a little water, add soy sauce, boil and stew for a few minutes.
6. Add cucumber slices and oyster sauce, add a little salt, pour in appropriate amount of water starch, heat over high fire until the soup thickens, stir well, pour in sesame oil, turn off the fire and serve out.
Materials required for steaming Flammulina velutipes with garlic: half a catty of Flammulina velutipes, garlic 1 head, coriander 1 root, proper amount of oil and salt, 3-4 red peppers, 2-3 spoons of steamed fish black soy sauce, oyster sauce 1 spoon, and chicken essence 1 spoon.
Practice steps:
1. Cut the garlic into powder, wash the minced garlic with clear water, and then filter out the water with a strainer.
2. Add oil to the pot and heat it. Add half garlic and stir-fry over low heat. Stir-fry garlic until it smells like garlic and its color is yellowish.
3. Add the remaining half of garlic, stir well, add oyster sauce, a little salt and chicken essence, stir well, turn off the fire, and the garlic sauce is ready.
4. Cut off the root of Flammulina velutipes, then tear it into small flowers, rinse it with clear water, and drain the water for later use.
5. Xiaomi spicy is cut into Chili rings and coriander is cut into sections.
6. Put the Flammulina velutipes in a circle on the plate.
7. Pour in the prepared garlic juice.
8. Add water to the steamer to boil, put the plate containing Flammulina velutipes on the steamer and steam it in water, cover the lid, steam for about 5 minutes after SAIC, and steam Flammulina velutipes until soft.
9. When the time is up, take out the plate, put Xiaomi spicy in the middle, sprinkle with coriander segments, pour steamed fish soy sauce round and round, add oil to the wok and heat it until it smokes, pour hot oil on Xiaomi spicy, and a plate of steamed Flammulina velutipes with garlic will be ready.
Materials required for baby dish of garlic vermicelli: 2 baby dishes, garlic 1 head, vermicelli 1 handle, proper amount of oil and salt, onion 1 segment, red pepper 1-2, 2-3 tablespoons of steamed fish soy sauce, and oyster sauce 1 tablespoon.
Practice steps:
1. First cut the doll dish in half, and then cut half of the doll dish into 4 pieces on average. When cutting baby cabbage, connect the roots and leaves of baby cabbage together. The rest are cut according to the sample.
2. Put the vermicelli into a bowl, add warm water and soak the vermicelli until it is soft. Garlic is cut into minced garlic, onion is cut into shredded onion, and red pepper is cut into Chili rings.
3. Add oil to the pot and heat it. Add half garlic and stir-fry over low heat. Stir-fry garlic until it smells like garlic and its color is yellowish.
4. Add the remaining half of garlic, stir well, add steamed fish black soybean oil, oyster sauce, a little salt and chicken essence, stir well, turn off the fire, and the garlic-flavored seasoning juice is ready.
5. Add water to the pot to boil, put the baby cabbage in boiling water, boil it for 1-2 minutes, remove the baby cabbage, cool it in cold water, remove and drain.
6. Put the fan flat on the plate and turn the doll plate on the fan.
7. Pour the prepared garlic sauce into the middle, add water to the steamer to boil, put the plate into the steamer, cover the lid and steam for 10 minute.
8. After the time is up, take out the plate, put shredded onion and pepper rings on the garlic, put oil in the pot and heat it until it smokes. Pour hot oil on the dried pepper and shredded onion to stimulate the fragrance, and mix it when eating. A dish of garlic powder is ready.
Materials for frying potato chips: 2 potatoes, 1 chilli, 1 2 onions, appropriate amount of oil and salt,1slice of ginger, 2 cloves of garlic, appropriate amount of pepper, 10 dried chilli, 2 tablespoons of soy sauce.
Practice steps:
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 the dried pepper, and then cut into sections. Do not slice the pepper seeds, Jiang Mo and garlic.
3. Cut the potato into pieces with a thickness of 1 cm, then cut into strips, wash the starch with clear water and remove 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 pepper and fry until slightly burnt, and remove the pepper.
6. Add Jiang Mo, garlic slices and dried peppers and stir-fry until fragrant, then add onion and pepper 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.
Materials needed for home-cooked braised eggplant: 3 eggplants, proper amount of vegetable oil, salt, onion, ginger, garlic, soy sauce and starch.
Practice steps:
1. Wash the eggplant, cut it into hob blocks, put the cut eggplant into a large bowl, add a little salt, and marinate it evenly 10 minute.
2. Add half a bowl of water, salt, 1 tablespoon of soy sauce and half a tablespoon of starch to the bowl, and stir well for later use.
3. Add oil to the pot and heat it to 70% heat. Add eggplant and stir-fry until the edge of eggplant is reddish. Take out and drain for later use.
4. Leave a little oil in the pot, add onion and ginger and stir fry until fragrant, and add eggplant and stir fry evenly.
5. Pour the prepared bowl of juice, heat until the soup is thick, wrap the soup on the eggplant, sprinkle with minced garlic, mix well, and serve.
Ingredients for making fried black fungus with peas: 200g of peas, 50g of dried fungus, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic, 20-30 slices of pepper, chicken essence 1 spoon, and proper amount of water starch.
Practice steps:
1. First of all, auricularia auricula should be soaked in warm water in advance, and auricularia auricula can be soaked in cold water (warm water is available in winter). After soaking for 3-4 hours, the water slowly penetrates into the auricularia auricula, and the auricularia auricula becomes translucent again, that is, the hair is fine. The fungus soaked in this way is not only large in quantity, but also good in quality.
2. Wash the peas and remove the bean tips and side ribs on both sides, so that the taste of peas will not be dregs.
3. Wash the soaked fungus, then tear it into small flowers by hand, peel and wash the carrot, cut it into diamond-shaped pieces, and chop the garlic.
4. Add water to the pot to boil, add a little salt and oil, and blanch the peas for 2-3 minutes until the peas turn dark green. Take the peas out, put them in cold boiled water to cool, and then take them out and drain them for later use. When blanching vegetables, adding a little salt and oil to the water can make the vegetables more colorful and keep their nutrition. This method is suitable for all practices that require blanching vegetables.
5. Add the right amount of oil to the pot and heat it. Add minced garlic and stir-fry until fragrant. Add carrot slices and fungus and stir-fry until the color of carrot slices becomes dark.
6. Add peas, add salt and chicken essence, stir-fry evenly over high fire, pour in appropriate amount of water starch, thicken, stir-fry over high fire until the soup becomes sticky, and turn off the fire to serve.
Materials required for cooking eggplant with beans: 250g of beans, 300g of eggplant, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, braised soy sauce 1 tablespoon, starch 1 tablespoon, and chicken essence 1 teaspoon.
Practice steps:
1. Prepare the required materials. It is best to choose green beans for beans. Remove the tail of the bean, remove the tendon of the bean, break three sections by hand, and rinse. Remove the bean gluten from the beans, otherwise it will not only affect the taste, but also be difficult to digest.
2. The eggplant is pedicled, washed and then cut into strips about 5-6 cm long. Don't cut the eggplant strips too finely, it will break easily when frying. Add a little salt, mix well and marinate for 10 minute. The color of pickled tomato strips will not turn black and will not absorb too much oil. It will save fuel when frying, and it won't get tired of eating. This is a trick to make eggplant dishes. Eggplant had better not be peeled. Eating eggplant with skin helps to promote the absorption of vitamin C.
3. Chop chopped green onion, chopped ginger, chopped garlic, put starch into a bowl, add half a bowl of water, then add soy sauce, chicken essence and salt, and stir well to make juice for thickening. Put less salt, and put salt when pickling.
4. Heat the oil in the pan, stir-fry the beans, stir-fry the wrinkled beans, and stir-fry the beans. When the color is green, the beans are raw. Once they turn yellow-green and soft, it means they are mature. Take out the oil control for later use,
Make sure the green beans are ripe, or they will be poisoned. If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain thrombin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis. In order to prevent kidney bean poisoning, kidney beans must be fried thoroughly.
6. Raise the oil temperature, fry the eggplant strips until the edges are reddish, and take out the eggplant strips to control the oil for later use. Fried eggplant is hot, the oil temperature is low, and eggplant is easy to soak in oil.
7. Pour out the oil of fried eggplant, leave a little oil, add chopped green onion, fry in Jiang Mo, then add the fried eggplant and beans and stir well.
8. Pour in the prepared juice and thicken. Heat the juice until it is thick, add minced garlic, stir-fry evenly, turn off the fire and serve.
Materials required for frying dried mung bean sprouts and peppers: half a catty of mung bean sprouts, 2 slices of dried fragrant peppers, red peppers 1, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, and soy sauce 1 spoon.
1. Pick the bean skin of mung bean sprouts, rinse and drain.
2. Remove the pedicels and seeds from the green and red peppers, shred them, and dry them into silk.
3. Add water to the pot to boil, add dry perfume 1-2 minutes, take out the dry perfume and drain it for later use. Dry incense and blanching can soften it and make it easy to taste.
4. add oil to the pot and heat it. Add chopped green onion, shredded ginger and sliced garlic and stir-fry until fragrant. Then add the mung bean sprouts and stir-fry until they are broken. Pour a few drops of rice vinegar and stir well.
5. Add green and red peppers, shred, dry, then pour in soy sauce, add salt, stir-fry for about 1 min, turn off the fire and serve. A plate of mung bean sprouts and peppers with good color and fragrance will be fried.
Materials for stir-frying cauliflower: half cauliflower, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, about 20 slices of pepper, soy sauce 1 tablespoon, sugar 1 teaspoon,
Practice steps:
1. The cauliflower is loose and easy to taste. Divide cauliflower into small flowers and soak in light salt water 10 minute. Although cauliflower is rich in nutrition, it often has pesticide residues, and it is easy to get lettuce worms. So soak cauliflower in salt water for a few minutes before eating, and cabbage worms will come out, which can also help remove residual pesticides.
2. Take out the cauliflower and drain it for later use.
3. Cut the dried pepper in half with scissors, and don't use pepper seeds. Cut the onion into chopped green onion, shred the ginger and slice the garlic.
4. add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
5. Add chopped green onion, shredded ginger, garlic slices and dried peppers until the fragrance is overflowing.
6. Pour the cauliflower into the pot and stir-fry for a few minutes on low heat until the cauliflower is slightly soft.
7. Pour in soy sauce and aged vinegar, then add salt and sugar, stir fry quickly and evenly on high fire, turn off the fire and serve.
Ingredients for baking pumpkin with egg yolk: pumpkin 1 kg, 2 pieces of salted duck egg yolk (cooked), proper amount of oil and 3-4 tablespoons of starch.
Practice steps:
1. Peel the pumpkin, cut it into 4 pieces, and then peel off the pulp.
2. Cut the pumpkin into strips with uniform thickness.
3. Put the salted duck egg yolk into a bowl and crush the duck egg yolk into powder with a spoon.
4. Add water to the pot and bring to a boil. Add pumpkin strips and blanch for half a minute. Take out the pumpkin strips.
5. Cool the blanched pumpkin strips in cold water, remove and drain. Blanch the pumpkin in water before frying, which is indispensable. After blanching, more starch can be wrapped on the pumpkin strips, and the fried pumpkin strips are crisp and fragrant, which can also shorten the frying time.
6. Put the pumpkin strips into a container, add the starch several times, stir with chopsticks while adding the starch, so that each pumpkin is evenly coated with a layer of starch, and wrap as much starch as possible on the pumpkin strips.
7. Add oil to the pot and heat it to 50% to 60% heat. Add the pumpkin strips wrapped in powder and fry for about 1 min. When the appearance is slightly brittle, take out and drain the oil. Increase the fire, raise the oil temperature to about 70% heat, add pumpkin strips and fry for about 1 min. When the outer coke is fried to golden brown, take out the pumpkin strips and drain the oil for later use.
8. Pour out the oil of the fried pumpkin strips, leaving a little base oil, about 1 tablespoon, not too much, add duck egg yolk, stir fry over low heat, and stir fry duck egg yolk until it turns to sand and bubbles.
9. Add the fried pumpkin strips, stir fry a few times, let the pumpkin strips be covered with egg yolk, turn off the fire and serve.