1, tofu is cut into triangular pieces, towel gourd is peeled and washed, and cut into hob blocks. A little red pepper, seeded and pedicled, cut into small pieces.
2. Pour a little oil into the hot pot, add tofu, and fry over medium heat until golden on both sides.
3. Add a little oil to the pot and heat it. Add shredded ginger and minced garlic and stir-fry until fragrant. Then pour in the loofah and stir-fry evenly over high heat.
4. Pour in the fried tofu, then pour in a little water and cook for two minutes.
5. finally, pour in the red pepper, and then add salt, soy sauce and chicken essence to taste. Stir-fry until the ingredients are tasty, then turn off the heat and take out the pot.
1, peeled wax gourd, washed and cut into small pieces.
2. Put oil in a hot pan and cool, add shredded ginger, scallion and dried Chili, and stir-fry over low heat for fragrance.
3. Pour in the wax gourd, stir fry over high fire, and stir fry the surface of wax gourd until it becomes soft. Add half a spoonful of soy sauce and one spoonful of soy sauce and stir-fry the sauce.
4. Add clear water flush with the wax gourd, cover it after the fire is boiled, and simmer the wax gourd with medium and small fire.
5. Finally, add half a spoonful of oyster sauce, a little salt, and half a spoonful of sugar to taste. After the fire, you can make soup.
1, cut dried coriander into strips, remove roots and leaves from celery, wash and cut into sections.
2, add water to the pot to boil, pour the celery, blanch for half a minute, remove, drain and set aside.
3. Put oil in a hot pan and cool, add minced garlic and red pepper and stir-fry until fragrant.
4. Pour in dried coriander and stir-fry a few times, then add a little soy sauce and a little water, and simmer on low heat until it tastes good.
5. Pour the blanched celery, add salt, soy sauce and sugar to taste, and stir fry quickly and evenly over high fire. Sweet, dry, soft and tender, celery is crisp and cool.
1, wash the cabbage and cut it into small pieces. It's best to separate the leaves from the cabbage.
2. Prepare some minced garlic, pickled peppers and dried peppers.
3. Add one spoonful of soy sauce, two spoonfuls of vinegar, 65,438+0 spoonfuls of sugar, a little salt, half a spoonful of starch and 65,438+0 spoonfuls of water into a small bowl, and mix well to make a bowl juice.
4. Put oil in a hot pot and cool, add minced garlic, dried peppers and pickled peppers, and stir fry over low heat to give a fragrance.
5, first add cabbage to help stir fry until soft, then pour cabbage leaves and stir fry.
6. Finally, pour the prepared bowl juice and cook until it tastes good.
1, peeled and washed onions. Remove seeds and pedicels from green peppers and wash them. Then cut into shreds respectively.
2. Put oil in a hot pan and cool, add shredded ginger and dried peppers and stir-fry until fragrant.
3. Pour in shredded onion and stir fry quickly, then add soy sauce and stir fry evenly to get the bottom taste.
4. Finally, pour in the shredded green pepper, stir-fry until it breaks, add salt, chicken essence and a little balsamic vinegar to taste, and stir well to serve.
Especially simple vegetarian dishes, affordable and delicious.
1, the cabbage is torn into small pieces and washed twice with clear water. Then drain the water, remember to dry the water and fry it. It tastes good.
2, two cloves of garlic, chopped into minced garlic. A few dried peppers, cut into sections.
3. Put cold oil in a hot pot, add dried Chili and minced garlic, stir-fry until fragrant.
4, pour the cabbage, adjust the maximum fire and stir fry quickly.
5, stir-fry cabbage, and finally add salt, sugar, soy sauce to taste, stir-fry evenly after the fire. Cabbage is especially cheap this season. You can fry a plate for one or two yuan, which is simple and delicious.
1, peeled and washed yam, cut into diamond-shaped slices. Soak the fungus in advance, then pick the roots and wash them.
2, half of the green and red peppers, cut into small pieces for color matching. Prepare some shredded ginger, minced garlic and dried peppers.
3. Pour the auricularia auricula into boiling water and blanch for half a minute, then pour in the yam and green pepper, blanch with strong fire for half a minute, remove all and drain.
4. Put oil in a hot pot and cool, add shredded ginger, minced garlic and dried Chili and stir fry together.
5. Pour in yam, fungus and green pepper and stir fry together.
6. Finally, add salt, sugar and soy sauce to taste. Don't stir-fry the yam too well, the crisp taste is the best.
1, peeled potatoes, washed and cut into filaments, washed twice with clear water, and washed off the starch on the surface.
2. Prepare dried peppers, red peppers and shallots, and cut them into sections respectively.
3. Put cold oil in a hot pot, pour in pepper and minced garlic and stir-fry until fragrant.
4, pour in shredded potatoes, add a spoonful of white vinegar, stir fry quickly and evenly over high fire.
5. Finally, pour in shallots, add salt, sugar and chicken essence to taste and stir well. Don't stir-fry the shredded potatoes too much. The crisp taste is delicious.
1 Remove the head and tail of kidney beans, clean them, put them in a pot and blanch them with boiling water for two minutes, then remove them and cool them with cold water.
2. Cut kidney beans into filaments with an oblique knife, then prepare half a red pepper and cut it into filaments. Two cloves of garlic, cut into powder.
3, put oil in the hot pot to cool, add minced garlic and stir fry to give a fragrance.
4. Pour in shredded kidney beans and stir fry a few times, then pour in shredded red pepper, and add salt and chicken essence to taste.
Kidney beans are tender this season, and they are delicious without meat frying.
1, all tomatoes and eggplant are peeled, and then cut into hob blocks respectively. A green pepper, seeded and pedicled, cut into small pieces.
2. Prepare a small bowl, add a little salt, half a spoonful of sugar, half a spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of balsamic vinegar, 1/4 tablespoons of soy sauce, half a spoonful of starch, and 2 tablespoons of water, and mix well to make a bowl juice.
3. Pour a little oil into the wok and pour the eggplant into the fire and stir fry. Stir-fry eggplant until soft, add minced garlic and stir-fry until fragrant.
4. Pour in tomatoes and green peppers and continue to stir fry quickly.
5. When stir-frying tomato soup, pour in the prepared bowl of juice and stir-fry over high fire until the soup becomes thick. The finished product is sweet and sour, refreshing and delicious, and not greasy at all.