Food is the most important thing for the 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. In fact, cooking is not that difficult.
How to cook at home without meat? Recommend 12 vegetarian dishes to stir fry, all of which are ordinary home-cooked dishes. The method is simple, and families like to eat them without meat. Let's take a look at what dishes are available:
Materials for stir-frying Chinese cabbage with auricularia auricula: 4-5 leaves of Chinese cabbage, auricularia auricula (dry) 1 handle, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, light soy sauce 1 spoon, a few drops of rice vinegar,
Practice steps:
1. Soak the dried fungus in advance, soak it in warm water for 2-3 hours, and fully soak the dried fungus. Wash the soaked fungus clean, and tear the big fungus into pieces. If the dried auricularia auricula is not fully soaked, the 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, make 2 cuts, and separate the cabbage leaves from the cabbage side.
4. Tear the cabbage leaves into pieces by hand, slice the cabbage with a blade, slice the cabbage into pieces, and the cabbage is easier to taste.
5. After the cabbage is cut, the cabbage patch and the cabbage leaves are separated, so that when frying, the cabbage patch is fried first, and then the cabbage leaves are fried, so that the cabbage leaves are not over-fried, and the maturity of the cabbage patch and the cabbage leaves is consistent.
6. Add water to the pot to boil, add the soaked fungus blanching water 1-2 minutes, remove the fungus and drain the water for later use. Blanch the fungus with water to remove toxins and impurities before making it.
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 Chinese cabbage with fungus, you don't need to blanch it. After blanching, some nutrients will be lost. When frying Chinese cabbage with quick fire, it tastes good, crisp and smells like a pot, and you can keep 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 out. 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 spoon, sugar 1 teaspoon,
Practice steps:
1. Peel off the leaves of Chinese cabbage, rinse them in clean water, remove and drain. Drain the water, otherwise the water will be too strong, and the fried cabbage will not taste delicious or crisp. Slice the garlic, cut the dried pepper in half, and don't use the pepper seeds.
2. Slice the leaves of Chinese cabbage, separate the leaves from the cabbage, and slice the cabbage, so that it is easier to taste. When frying, stir-fry the cabbage, first stir-fry the cabbage, then stir-fry the cabbage leaves, so that the cooked 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 saute.
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 light soy sauce, balsamic vinegar, white sugar and a little salt, stir-fry quickly with high fire, stir-fry the cabbage leaves until they are wilted, turn off the fire, and serve out. A plate of hot and sour appetizers, crisp and delicious hot and sour cabbage will be fried.
Materials required for stir-frying shredded cabbage: half a piece of cabbage, 2 pieces of dried tofu, vermicelli 1 handle, proper amount of oil and salt, onion 1 section, 2 pieces of ginger, 2 cloves of garlic, several pieces of pepper 10, 4-5 pieces of dried peppers, light 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, thousand pieces.
2. First of all, soak the vermicelli, put the vermicelli in a pot, pour boiling water into it, blanch the vermicelli, then add some cold water, soak the vermicelli in warm water, and soak the vermicelli until it is hard. It is faster to soak the vermicelli in this way, and you can't soak it in hot water all the time, which is easy to break the vermicelli and takes a long time to soak it 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. Dried tofu is cut into the thickness of leek leaves, onion is cut into chopped green onion, ginger is shredded, garlic is sliced, dried pepper is cut in half, and pepper seeds are not needed.
5. Take out the soaked vermicelli, put it in a large bowl, add 1 tablespoon oil, 1 tablespoon soy sauce and mix well, so that when the vermicelli is fried, it will not stick to a ball or a pot. This is a trick to stir-fry vermicelli without sticking to the pot.
6. Boil the pot with water, add dried bean curd shreds and blanch them 1-2 minutes, blanch the dried bean curd shreds until they are soft, and take out the dried bean curd shreds for later use.
7. Add oil to the pot and heat it. Add pepper and fry it with a small fire. Fry the pepper with a small fire to make it slightly burnt. Remove the pepper. When frying the pepper, fry it with a small fire. It is easy to fry the pepper with a big fire, and the pepper flavor of the pepper cannot be fried. Add chopped green onion, shredded ginger, sliced garlic and dried Chili until fragrant.
8. Add shredded cabbage and stir-fry over high heat, and stir-fry shredded cabbage until slightly soft. Add dried shredded bean curd and vermicelli, add salt, stir-fry quickly and evenly, turn off the heat, and serve.
Materials for stir-frying cabbage in oyster sauce: half a cabbage, proper amount of oil and salt, oyster sauce 1 spoon, 3 cloves of garlic,
Practice steps:
1. Prepare the required materials, peel off the leaves of cabbage, rinse them, and drain the water. The water must be drained, and the cabbage will not be crispy and tender, and it will have a faint bitter taste. Oyster oil is a seasoning made from raw oysters. Oyster oil is delicious and rich in oyster flavor.
2. Tear the cabbage into pieces with even size by hand. The stalk is thick and not easy to cook. If it is thinned with a blade, it will be easy to fry.
3. Cut garlic into powder.
4. Add oil to the pot and heat it. Add minced garlic and saute.
5. Stir-fry the cabbage in the fire, and stir-fry the cabbage until it is broken.
6. Add oyster sauce, add a little salt, stir fry quickly and evenly over high fire, turn off the fire, and serve out.
Materials required for stir-fried vermicelli with mung bean sprouts and leeks: 250g of mung bean sprouts, leek 1 small handle, vermicelli 1 handle, proper amount of oil and salt, 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 in a big bowl, pour boiling water into it, spread the vermicelli with chopsticks, scald the vermicelli until it is soft, then pour a proper amount of cold water into it, 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 tbsp of cooked oil or salad oil, then add 1 tbsp of soy sauce and mix well, so that the vermicelli will not stick to each other, stick to a ball or stick to the pot when frying, which is a little trick for frying vermicelli.
3. Wash the mung bean sprouts, pick off the bean skin, drain the water, and drain the water.
4. Choose the old leaves of leek, wash them, and then cut the mung bean sprouts into inches.
5. Heat the pan with oil, add Jiang Mo, saute the garlic slices until fragrant, then add the mung bean sprouts to stir fry, pour in a few drops of rice vinegar, stir fry the mung bean sprouts until they are broken, and stir fry them quickly in a hot pan when frying the bean sprouts, so that vitamin C will be less damaged. Mung bean sprouts are cold, so cooking should be accompanied by a little ginger to neutralize its coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also strengthen the weight loss.
6. Add vermicelli, chives, salt, chicken essence, stir-fry quickly on high fire, stir-fry the chives until they are slightly soft, turn off the fire, and serve out.
Materials for stir-frying cauliflower: half a cauliflower, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, about 20 pieces of pepper, light soy sauce 1 spoon, sugar 1 teaspoon,
Practice steps:
1. cauliflower is made of loose cauliflower, which is easy to taste. Divide cauliflower into small flowers and soak them in light salt water 10 minute. Although cauliflower is rich in nutrition, it often has residual pesticides and is easy to get lettuce worms, so before eating, soak cauliflower in salt water for a few minutes, and the cabbage worms will come out, which can also help to remove residual pesticides.
2. Take out the cauliflower and drain the water for later use.
3. Cut the dried pepper in half with scissors, and don't want the 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 it on low fire. Fry the pepper until it is slightly burnt. Remove the pepper.
5. Add chopped green onion, shredded ginger, sliced garlic, and dried Chili until fragrant.
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 over high fire, turn off the fire, and serve.
Ingredients for braised mushrooms in oil: 500g of mushrooms (fresh), half a cucumber, proper amount of oil and salt, onion 1 segment, 2 cloves of garlic, soy sauce 1 tablespoon, half a tablespoon of oyster sauce, proper amount of water starch,
Practice steps:
1. Cut the roots of the mushrooms and wash them clean.
2. Boil the pot with water, put in the mushrooms and blanch them until they are soft, and take them out to control the water. It is easy to hide impurities in the folds of the umbrella cover of shiitake mushrooms, and scalding water can remove impurities and odor and keep the taste of shiitake mushrooms pure.
3. Cut the mushroom into strips, slice the cucumber, cut the onion into chopped green onion and slice the garlic.
4. Heat the pot with oil, add chopped green onion and ginger slices and saute.
5. Stir-fry the mushrooms 1-2 minutes.
6. Pour in 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 becomes thick, 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, proper amount of water starch,
Practice steps:
1. Cut off the handle of the mushroom. Wash the mushroom in clean water. Remove the old leaves from the rape and wash it.
2. Cut the larger mushrooms into 3 pieces with a blade and the smaller ones 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, 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 and green.
5. After the rape is fished out, immediately put it in cold water for cooling, so that the rape can be quickly cooled, fished out and drained. After blanching the rape, put it in cold water immediately, so that the rape can quickly cool down, 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, put in the mushrooms and blanch them until they are slightly soft, take them out 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 odors and keep the taste of mushrooms pure.
7. Heat the oil in the pan, add minced garlic and saute until fragrant, then add mushrooms and stir fry for about 1 minute.
8. Add rapeseed, add oyster sauce, pour in a little water starch and thicken, stir-fry evenly over high heat, turn off the heat, and serve.
Materials for stir-frying potato chips: 2 potatoes, pepper 1 piece, onion 1/2 pieces, proper amount of oil and salt, ginger 1 piece, 2 cloves of garlic, proper amount of pepper, dried pepper1piece, 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, then cut into sections, no pepper seeds, minced ginger and sliced garlic.
3. Cut the potato into pieces with a thickness of 1 cm, then cut into strips, wash the starch in clean water, and remove the water.
4. Add oil to the pot and heat it to 70%. Add potato chips and fry until golden. Remove and control the oil.
5. Pour out the oil in the pot, leaving a little base oil, add the pepper and fry it until it is slightly burnt, and remove the pepper.
6. Add Jiang Mo, garlic slices and dried peppers 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 out.
Materials required for celery fried potato shreds: 2 potatoes, celery 1 bar, proper amount of oil and salt, onion 1 section, 2 cloves of garlic,
Practice steps:
1. Pick the celery leaves and don't throw them away. The omelet is also delicious, and the nutrition is as high as that of celery stalks. Wash them, peel the potatoes and wash them.
2. Cut the potatoes into shreds, wash them twice in clean water, and wash off the starch, so that when frying, the shredded potatoes will not stick to the pan and take out the clean water.
3. Cut the celery to the roots, cut it into sections 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 the celery section to blanch, blanch the celery until the color turns dark green, and take out the celery.
5. Put it in cold water, take it out, control the clean water, blanch the celery, add a little salt, it will make the celery more green, and put it in cold water to keep the celery crisp and tender.
6. Heat the pot with oil, add chopped green onion and dried Chili to saute until fragrant, add shredded potatoes and stir fry until the shredded potatoes are broken.
7. Add celery, salt and garlic slices, stir fry quickly and evenly over high fire, turn off the fire, and serve out.
Materials required for mixing celery: 400g celery, carrot 1/2, 2 tbsps vegetable oil, 3g salt, 20 prickly ash, 2 cloves garlic,
Practice steps:
1. Wash celery, cut into inches, mince garlic, and cut carrots into thin strips.
2. Boil the pot with water, add a little salt, blanch celery until the color turns dark green until it is broken, 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 darker, take them out and put them in cold water for cooling, then take them out and drain them for later use.
4. Add oil to the pot and heat it. Add pepper and fry it until it is slightly burnt. Turn off the fire and remove the pepper.
5. Put celery and carrots in a large bowl, add minced garlic, salt and fried pepper oil, stir evenly with chopsticks from bottom to top, and serve out.
Materials required for cold celery leaves: celery leaves, salt, sesame oil, Chili oil, soy sauce,
Practice steps:
1. Pick the fresh celery leaves, pick out the yellow old leaves, and then rinse them.
2. Prepare seasonings, cut garlic into powder, soy sauce, sesame oil, Chili oil, and seasonings 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 more green. Blanch the celery leaves, which are easy to cook. Blanch the celery leaves until the color turns dark green.
4. Take out the celery leaves, put them in cold boiled water to cool, take them out, wring out the water with your hands, and put the blanched celery leaves in cold boiled water to cool, which can keep the crisp and tender taste of the celery leaves without going too far.
5. Put the celery leaves in a container, add seasonings, mix them evenly with chopsticks, and serve them out.
If you like this article, don't forget to like it, collect it and forward it. You are also welcome to express your opinions in the comment area. Welcome to pay attention: on the snowy night of the winter solstice, original home-cooked food practices will be released every day.