Vegetarian dishes. It is essential in our table. We eat meat dishes from time to time, the stomach will feel greasy, occasionally eat some vegetarian food is good for the body and taste.

The next step is to introduce some of the material.

The first, vegetable soup, vegetable soup no oil, no sugar, less salt. It is very suitable for summer and has the effect of lowering blood pressure, losing weight and lowering blood fat. Mushrooms in vegetable soup have the effect of soothing and revitalizing, improving the body's metabolism and strengthening the body.

Cabbage, very effective in preventing scurvy and enhancing the body's resistance to disease. It has the effect of nourishing the stomach and generating fluids, clearing heat and detoxification. It is rich in crude fiber, which can promote the role of detoxification.

Preparation materials: flat mushrooms, cabbage, celery, carrots, lunch meat, ginger. Step 1: Soak flat mushrooms in lightly salted water, rinse well, and squeeze out the water. Tear the large mushrooms in the center.

Step 2: Wash the cabbage and cut it in the center. Cut into vertical strips. Step 3, wash and cut the celery into segments. Step 4, slice the carrots,

Step 5, slice the lunch meat. Step 6, boil boiling water in a cooking pot. Simmer the flat mushrooms on medium heat for 25 minutes. Then add the cabbage and cook for ten minutes, then add the celery, carrots, and lunch meat and marinate for 15 minutes.

Second type. Vegetable pancakes.

120 grams of flour, one egg, 180 grams of cold water. 120 grams of milk, baby bok choy, two or three green onions. A little ginger, a little pepper, a little salt.

The first step is to make the egg batter. Mix the flour, water, milk, eggs and stir well to wake up for 15 minutes. When done, you can adjust the consistency and add water according to your situation.

The second step, baby bok choy, washed and chopped, onion and ginger chopped. Step 3, add oil to the pan, add chopped onion and ginger and sauté. Add the cabbage and continue to sauté, then pour the sautéed vegetables into the batter. Add salt and pepper to taste and mix well to make a vegetable batter.

In the fourth step, brush a thin layer of oil on the bottom of the pan, pour in a tablespoon of egg batter, form a pancake, and fry until golden brown on both sides. When eaten with a dip in the garlic sauce, the vegetable pancake is similar to the old Beijing paste. It's just that the batter is a little different.