Food is the most important thing for people, especially when they are at home. Three meals a day seems to be the only thing they can do, and they can exercise themselves into small kitchen experts. Actually, cooking is not that difficult.
How to cook without meat at home? Recommend 12 vegetarian dishes, all of which are ordinary home-cooked dishes. The method is simple, and family members like to eat without meat. Let's see what we have:
Materials for stir-frying Chinese cabbage with auricularia auricula: 4-5 slices of Chinese cabbage, auricularia auricula 1 handle (dry), proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, and a few drops of rice vinegar.
Practice steps:
1. Soak dried auricularia in advance, soak it in warm water for 2-3 hours, and fully soak it. Wash the soaked fungus, and tear the big fungus into pieces. If dried auricularia auricula is not soaked enough, its taste and nutrition will be greatly lost.
2. Peel off the leaves of Chinese cabbage, wash them and drain them.
3. Put the cabbage on the chopping board, cut 2 knives, and separate the cabbage leaves from the cabbage surface.
4. Tear the cabbage leaves into pieces by hand, slice the cabbage with a blade, and slice the cabbage, which makes it easier to taste.
5. After the cabbage is cut, the Chinese cabbage slices and leaves are separated, so when frying, the Chinese cabbage slices are fried first, and then the Chinese cabbage leaves are fried, so that the Chinese cabbage leaves are not over-fried, and the maturity of the Chinese cabbage slices and leaves is the same.
6. Add water to the pot and bring to a boil. Blanch the soaked auricularia auricula in a pot 1-2 minutes. Remove the fungus and drain it for later use. Blanch the auricularia auricula with water before making to remove toxins and impurities.
7. Add oil to the pot, heat it, add cabbage to help stir fry, stir fry the cabbage until it is slightly soft and transparent, and add a few drops of rice vinegar to stir fry evenly. When cooking cabbage with fungus, you don't need to blanch. After blanching, some nutrients will be lost. When the Chinese cabbage is fried with quick fire, it tastes good, crisp and tastes like a pot, and it can retain more nutrients without losing them.
8. Add auricularia auricula and Chinese cabbage leaves and stir-fry for 1-2 minutes, pour in soy sauce, add salt, stir-fry evenly over high fire, turn off the fire and serve. A plate of crispy fried cabbage with fungus is ready.
Materials for frying hot and sour Chinese cabbage: half a Chinese cabbage, 5-6 dried peppers, proper amount of oil and salt, 2 cloves of garlic, 2 tablespoons of balsamic vinegar, soy sauce 1 tablespoon, sugar 1 teaspoon,
Practice steps:
1. Peel off the leaves of Chinese cabbage, wash them with clear water, take them out and drain. Drain the water, or the water will be too strong, and the fried cabbage will not be delicious or crisp. Slice garlic, cut dried peppers in half, and don't use pepper seeds.
2. Slice the leaves of Chinese cabbage, separate the leaves from the cabbage, and slice the cabbage, which makes it easier to taste. When frying, stir-fry cabbage, first stir-fry cabbage, then stir-fry cabbage leaves, so that the cooking time is the same, and the cabbage leaves will not be over-fried. This is a trick to stir-fry cabbage.
3. Add oil to the pot and heat it. Add garlic slices and dried peppers and stir-fry until fragrant.
4. immediately add the cabbage to help stir fry, stir fry the cabbage until it is slightly soft and stir fry until it is broken.
5. Add cabbage leaves, then add soy sauce, balsamic vinegar, white sugar and a little salt, stir fry quickly on high fire until the cabbage leaves wilt, turn off the fire and serve. A plate of hot and sour appetizers, crispy and delicious hot and sour cabbage will be fried.
Materials for stir-frying three-shredded cabbage: half a slice of cabbage, 2 slices of dried bean curd, vermicelli 1 slice, proper amount of oil and salt, onion 1 slice, 2 slices of ginger, 2 cloves of garlic, 4-5 slices of dried pepper, and soy sauce 1 spoon.
Practice steps:
1. Prepare the required materials, just use half a cabbage. The names of dried tofu vary from place to place, and some places call it: bean skin, thousands of pieces.
2. First soak the vermicelli, put the vermicelli into the pot, pour boiling water, blanch the vermicelli, then add some cold water, soak the vermicelli in warm water, and soak the vermicelli until it is hard. In this way, the vermicelli is soaked faster, and it can't be soaked in hot water all the time, which is easy to break the vermicelli and takes a long time to soak in cold water.
3. Peel off the leaves of the cabbage, wash them with clear water, drain the water, and then cut the cabbage into shreds for later use.
4. Cut the dried bean curd into the thickness of leek leaves, cut the onion into chopped green onion, shred the ginger, slice the garlic, and cut the dried pepper in half without pepper seeds.
5. Take out the soaked vermicelli, put it in a large bowl, add 1 tablespoon oil and 1 tablespoon soy sauce, and mix well, so that the vermicelli will not stick together or stick to the pot when fried. This is a trick that fried noodles do not stick to the pot.
6. Boil the pot with water, add the dried tofu 1-2 minutes, blanch the dried tofu until soft, and take it out for later use.
7. Add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the pepper with low heat to make it slightly burnt. Remove the pepper. Stir-fry peppers with low heat. It's easy to stir-fry peppers in a big fire, but the Chili flavor of peppers can't be fried. Add chopped green onion, shredded ginger, sliced garlic and dried chilli, and stir-fry until fragrant.
8. Add shredded cabbage and stir fry. Stir fry shredded cabbage to Microsoft. Add dried shredded bean curd and vermicelli, add salt, stir-fry quickly and evenly, turn off the heat and serve.
Ingredients for stir-frying Chinese cabbage in oyster sauce: half a cabbage, appropriate amount of oil, appropriate amount of salt, oyster sauce 1 tablespoon, 3 cloves of garlic,
Practice steps:
1. Prepare the required materials, peel off the leaves of the cabbage, rinse them clean, and drain the water. The water must be drained, so that the cabbage will not be crisp and tender, and it will have a faint bitterness. Oyster sauce is a condiment made from raw oysters. Oyster sauce is delicious and has a strong oyster flavor.
2. Tear the cabbage into small pieces of uniform size by hand. Thick stalks are not easy to cook. If you thin it with a blade, it will explode easily.
3. Cut garlic into powder.
4. add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
5. Stir-fry the cabbage in the fire until it breaks.
6. Add oyster sauce, add a little salt, stir fry quickly and evenly, turn off the fire and serve.
Materials for stir-frying bean sprouts and leeks: 250g bean sprouts, leeks 1 teaspoon, vermicelli 1 handful, proper amount of oil and salt, soy sauce 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon, and a few drops of rice vinegar.
Practice steps:
1. First put the vermicelli into a large bowl, pour boiling water, break the vermicelli up with chopsticks, iron the vermicelli to be soft, then pour a proper amount of cold water, soak the vermicelli in warm water for about 1 hour, and soak the vermicelli until there is no hard heart.
2. After the time is up, take out the vermicelli, drain the water, pour in 1 tablespoon of cooked oil or salad oil, then add 1 tablespoon of soy sauce and mix well, so that the vermicelli will not stick together, stick together or stick to the pot when frying, which is a trick of frying vermicelli.
3. Wash the mung bean sprouts, pick off the bean skin, drain the water, and drain the water.
4. Select the old leaves of leek, wash them, and then cut the mung bean sprouts into inches.
5. Heat the oil in the pan, add the Jiang Mo, saute the garlic slices, then add the mung bean sprouts and stir fry, pour a few drops of rice vinegar, stir fry the mung bean sprouts until they are broken, and stir fry them quickly in the hot pan when frying the bean sprouts, so that the damage of vitamin C will be less. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.
6. Add vermicelli, chives, salt and chicken essence, stir-fry over high heat, stir-fry chives until they are slightly soft, turn off the heat and serve.
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 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.
6. Pour a little water, add soy sauce, boil and stew for a few minutes.
7. 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 burning rapeseed with mushrooms: half a catty of mushrooms, half a catty of rapeseed, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 tablespoon, and proper amount of water starch.
Practice steps:
1. Cut off the stalks of mushrooms, wash the mushrooms with clear water, and remove the old leaves from rapeseed and wash them.
2. Cut the larger mushroom into 3 pieces and the smaller mushroom into 2 pieces for later use.
3. Cut the larger rape into 6 petals on average and the smaller rape into 4 petals.
4. Add water to the pot to boil, pour a few drops of oil, add a little salt, blanch the rape until the color turns dark green, and take out the rape. When the rape is blanched, add a little oil and salt to the water to make the rape more bright green.
5. After the rape is fished out, it is immediately put into cold water for cooling, so that the rape can be cooled quickly, and the rape is fished out and drained. After blanching the rape, immediately put it in cold water to cool it quickly, so that the color of the rape will not turn yellow and the crisp taste of the rape can be maintained.
6. Boil the water in the pot again, add the mushrooms and blanch until slightly soft, remove and drain the water for later use. It is easy to hide impurities in the folds of the umbrella cover of mushrooms, which can remove impurities and odor and keep the taste of mushrooms pure.
7. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add mushrooms and stir-fry for about 1 minute.
8. Add rape, add oyster sauce, pour in a little starch, stir-fry evenly on high fire, turn off the fire and serve.
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.
Stir-fried shredded potato with celery: 2 potatoes, celery 1 stick, proper amount of oil and salt, onion 1 root, 2 cloves of garlic,
Practice steps:
1. Pick the celery leaves and don't throw them away. Egg rolls are also delicious, and the nutrition is as high as celery stalks. Wash it. Peel the potatoes and wash them.
2. Shred potatoes, washed twice with clear water, and washed off the starch, so that the shredded potatoes will not stick to the pan when frying, and take out the clear water.
3. Cut the celery to the root, cut it with an oblique knife, and cut it with an oblique knife, which makes it easier to taste.
4. Add water to the pot to boil, add a little salt, add celery to blanch, blanch celery until the color turns dark green, and take out celery.
5. Put it in cold water, take it out, control the clear water, blanch the celery, add a little salt, it will make the celery greener, and put it in cold water to keep the celery crisp and tender.
6. Heat the oil in the pot, add chopped green onion and dried pepper and stir-fry until the potatoes are shredded.
7. Add celery, salt and garlic slices, stir fry quickly and evenly over high fire, turn off the fire and serve.
Ingredients for mixing celery: 400g celery, 2 carrots1/,2 tablespoons vegetable oil, 3g salt, 20 prickly ash, 2 garlic cloves,
Practice steps:
1. Wash celery, cut into inches, chop garlic, and cut carrots into thin strips.
2. Boil the pot with water, add a little salt, blanch the celery until it turns dark green until it breaks, take it out and put it in cold water, then take it out and drain it for later use.
3. Boil the water in the pot again, blanch the carrots until the color becomes dark, remove them and put them in cold water for cooling, then remove them and drain them for later use.
4. add oil to the pot and heat it. Add pepper and fry until slightly burnt. Turn off the fire and take out the peppers.
5. Put celery and carrots in a large bowl, add minced garlic, salt and fried pepper oil, and stir evenly with chopsticks from bottom to top, then serve.
Materials required for cold celery leaves: celery leaves, salt, sesame oil, Chili oil, soy sauce,
Practice steps:
1. Pick fresh celery leaves, pick out the yellow old leaves, and then rinse them.
2. Prepare seasoning, garlic cut into powder, soy sauce, sesame oil, Chili oil, seasoning without salt.
3. Boil the pot with water and add a little salt. When the celery leaves are blanched, add a little salt to the water to make the celery leaves greener. Blanch celery leaves, it's easy to cook. Blanch the celery leaves until the color turns dark green.
4. Take the celery leaves out, cool them in cold boiled water, wring out the water by hand after taking them out, and cool the blanched celery leaves in cold boiled water, which can keep the crisp and tender taste of the celery leaves, and will not go too far.
5. Put celery leaves in a container, add seasoning, stir evenly with chopsticks, and take out.
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