Share 8 vegetarian dishes, no meat, delicious and healthy. These home-cooked vegetarian dishes have won a good reputation, and the practice is simple. Learn to cook them for your family.
Steamed baby cabbage with garlic vermicelli
Ingredients: 2 baby cabbage, vermicelli 1 bar, proper amount of oil and salt, garlic 1 head, 2 tablespoons of soy sauce, chicken essence 1 teaspoon. Method:
1. Put the vermicelli in a large bowl, soak it in warm water until soft, and cut the garlic into minced garlic.
2. Wash the baby cabbage, then cut each baby cabbage into 8 petals on average, and connect the roots.
3. Boil the pot with water, add the baby cabbage and blanch it until it becomes soft, take it out and cool it, and clean it for later use.
4. Heat the pan with oil, add half of the garlic, and stir-fry over low heat until it is slightly yellow and fragrant.
5. Turn off the fire, add the remaining half of garlic, then add soy sauce, chicken essence and half a bowl of water, and add salt to taste.
6. Put half of the vermicelli on the bottom of the plate, then put the doll dish on the vermicelli, put the remaining vermicelli on the top, and pour the adjusted garlic juice.
7. add water to the steamer to boil, put the plate in, cover the lid, steam for 10 minutes, and mix it when eating.
Stir-fried cauliflower
Ingredients: cauliflower 1 tree, red pepper 1 piece, pepper 1 piece, pork belly 1 50g, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic and pepper/kloc-0.
Practice:
1. Prepare the required materials, break the cauliflower into small flowers, soak them in light salt water for 10 minutes, and take them out and control the water for later use.
2. Cut the green and red peppers into pepper rings and slice the pork belly.
3. Add oil to the pot and heat it. Add cauliflower to the fire and fry it to remove water. Then fry it with medium and small fire until it is broken. Take it out for use.
4. Add a little oil to the pot, add the pepper, stir-fry the pepper with a small fire and it will become slightly burnt. Remove the pepper.
5. Add pork belly and stir-fry to get oil, add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant, then add green pepper rings and stir-fry evenly.
6. Add the fried cauliflower, stir-fry evenly, add salt, cooking wine, soy sauce and soy sauce, stir-fry quickly and evenly, and serve.
Braised mushrooms with pepper and potato chips
Ingredients: 2 potatoes, 250g mushrooms, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, starch 1/2 tablespoons, sugar 1 teaspoon,
Practice:
Remove the roots from the mushrooms, cut them in half, and cut the larger ones into 4 pieces.
Peel potatoes, wash them, and cut them evenly into pieces with the thickness of two coins. If they are too thin, they will be easily broken when fired.
Slice pepper, cut onion into chopped green onion, mince ginger and slice garlic.
Add half a bowl of water to the bowl, add soy sauce, salt, sugar and starch, and mix well to make juice.
Boil the pot with water, add mushrooms and blanch until soft, take out and control the water.
Add oil to the pan and heat it to 70-80%. Add potato chips and fry them until they are golden in appearance and have a hard shell. Take out and control the oil for later use.
Leave a little oil in the pan, add onion, ginger and garlic and stir-fry until fragrant.
Add mushrooms and stir well.
Add the fried potato chips and stir well.
Add pepper slices, pour in the prepared juice, heat until the soup is thick, turn off the heat and serve out.
Fish-flavored Pleurotus eryngii Ingredients: Pleurotus eryngii 400g, two red peppers and two fungus100g.
Accessories: vegetable oil 3 tablespoons Pixian watercress 2 tablespoons salt 2 grams onion 1 0g ginger 1 0g vinegar 3 tablespoons sugar 2 tablespoons soy sauce1tablespoon starch1tablespoon.
Production method:
1. Wash all the ingredients, and soak the fungus in warm water in advance.
2. Boil the pot with water, cut the Pleurotus eryngii in half, add the Pleurotus eryngii and cook for about 10 minutes.
3. Wash the fungus and shred it, and shred the green and red pepper.
4. Add half a bowl of water to the bowl, then add 2 tbsps of white sugar, 3 tbsps of rice vinegar, soy sauce 1 tbsps, starch 1 tbsps, and mix well to make bowl juice.
5. Cut the cooked Pleurotus eryngii into thick shreds of chopsticks.
6. Heat the pan with oil, add Pixian bean paste to stir-fry red oil, add shredded onion, shredded ginger and sliced garlic and stir-fry until fragrant.
7. Add shredded green and red pepper and stir-fry evenly, then add Pleurotus eryngii and stir-fry evenly.
8. Pour in the prepared bowl juice, stir-fry until the soup becomes thick and wrapped on the Pleurotus eryngii, and then serve out and plate.
Dry fried fresh mushrooms: 400g of Pleurotus ostreatus, egg 1 piece, proper amount of oil, 2g of salt, 4 tablespoons of starch, and proper amount of salt and pepper.
Practice:
1. Tear Pleurotus ostreatus into strips
2. Boil the pot with water, add Pleurotus ostreatus and blanch until soft, and take it out.
3. Take it out and put it in cold water for cooling. Take it out and hold clean water with your hands.
4. Add pepper and a little salt and mix well, then knock in an egg, then add starch and mix well.
5. Add oil to the pot and heat it to 60-70%. Add mushrooms one by one. Don't pour them all at once. It's easy to fry into a ball. Fry until the mushrooms are shaped and take them out.
6. Raise the oil temperature to 70-80% heat, add mushrooms, fry until the mushrooms look golden and crisp, take out and drain the oil, put them in a plate, and sprinkle with salt and pepper according to personal taste.
Braised bamboo with mushrooms
Ingredients: 200g of Lentinus edodes, 50g of yuba 1 50g, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, 0/tablespoon of oyster sauce, 0/2 tablespoons of braised soy sauce, and 0/2 tablespoons of sugar/kloc-.
1. Soak the yuba in cold water in advance until there is no hard core, and take out the clean water for later use.
2. Wash the mushrooms, cut off the umbrella handle and cut them into strips.
3. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, and add mushrooms to saute until fragrant.
4. Add half a bowl of water, oyster sauce, white sugar and braised soy sauce, bring to a boil, turn to low heat and cook for 4-5 minutes, until the mushrooms are soft, and cook the delicate flavor of the mushrooms.
5. Add yuba and salt, stir-fry evenly, and bake for 2-3 minutes, and then bake yuba to taste.
6. When a little soup is left, pour in a proper amount of water starch and thicken it. When the soup becomes thick, it is wrapped on yuba and shiitake mushrooms, turn off the fire, and serve out.
Flammulina velutipes roll with bean skin
Ingredients: 3 pieces of bean skin, 250g of Flammulina velutipes, coriander 1 tree, millet spicy 1 piece, 2 tablespoons of oil, appropriate amount of pepper, 2 cloves of garlic, oyster sauce 1 tablespoon, Pixian bean paste 1 tablespoon, and soy sauce/kloc-0.
Practice:
1. Prepare the required materials, wash coriander, remove the roots of Flammulina velutipes, cut coriander into small pieces, mince garlic, and cut millet into Chili rings.
2. Take a piece of bean skin, spread it flat, put Flammulina velutipes on both sides, roll up the bean skin, roll it to the other end, roll it tightly, cut it in the middle of the bean skin roll with a knife and split it in two.
3. Take a piece of vermicelli and string it on the joint of bean skin to prevent the bean skin from scattering during firing. You can also use a toothpick, which is more convenient. You can eat the cooked vermicelli. Use a toothpick, just take it off after cooking, and make the rest according to the sample.
4. Add oil to the pot and heat it. Add pepper to a small fire and fry the pepper until it is slightly burnt. Remove the pepper and use it.
5. Stir-fry Pixian bean paste with low fire, stir-fry red oil, stir-fry minced garlic, add half a bowl of water, pour in soy sauce and oyster sauce, add chicken essence and a little sugar, and bring to a boil.
6. Add the bean skin rolls and cook them to taste. Turn the noodles once, cook for 4-5 minutes, turn off the fire, put them in a plate, and sprinkle with coriander segments and pepper rings.
Stir-fried potato chips
Ingredients: 2 potatoes, pepper 1 each, onion 1/2, appropriate amount of oil and salt, ginger 1 slice, 2 cloves of garlic, appropriate amount of pepper, dried pepper 10, 2 tablespoons of soy sauce. Practice:
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 dried peppers, cut them into sections, remove pepper seeds, mince ginger and slice garlic.
3. Cut the potato into pieces with a thickness of 1 cm, then cut into strips, wash the starch in clean water, and take out the water.
4. Add oil to the pan and heat it to 70%. Add potato chips and fry until golden brown. Remove and control the oil.
5. Pour out the oil in the pan, leaving a little base oil, add the pepper and fry it until it is slightly burnt, and remove it.
6. Add Jiang Mo, garlic slices and dried peppers until fragrant, add onion and pepper and stir-fry until the color becomes dark and broken.
7. Add potato chips, soy sauce, salt, stir-fry quickly and evenly, turn off the fire, and serve.