Garlic vermicelli baby dish
Ingredients: 2 baby cabbage, vermicelli 1 root, garlic 1 root and 3 millet peppers.
Practice: 1. Soak the vermicelli (soak it in warm water for half an hour in advance), wash all six baby dishes, cut garlic cloves into foam, and cut millet pepper into small circles;
2. soak the doll dish for half a minute, remove and drain the water and put it on the plate, and put the vermicelli in the middle of the doll dish;
3. Stir-fry minced garlic with a little oil and low fire until it is slightly yellow. Add soy sauce, oyster sauce and white sugar salt chicken essence in turn and beat into juice;
4. Pour the fried garlic juice on the vermicelli and steam it in a steamer with cold water for 10 minute;
5. Steam it out, sprinkle with chopped green onion and pepper rings, and pour hot oil.
Sauté ed mushrooms with Dutch beans
Ingredients: peas, mushrooms, carrots, onions and garlic, millet and spicy.
Practice: 1, peas are washed and cramped, carrots and mushrooms are sliced, blanched in boiling water for one minute, and taken out for later use;
2, put oil in a hot pot, onion, garlic, millet spicy, add peas, carrots, mushrooms and stir fry for about a minute until soft, then add a spoonful of oyster sauce, a little salt, chicken essence and stir fry evenly.
Fried broccoli with vegetables
Ingredients: Broccoli, Pleurotus eryngii, Lentinus edodes, red pepper, ginger and garlic slices.
Practice: 1, boil water in the pot, blanch broccoli for later use, slice mushrooms, and cut Pleurotus ostreatus into sections;
2. Heat the oil in the pan, saute ginger, garlic and red pepper, pour in white mushrooms and mushrooms, and stir-fry until soft.
3. Add broccoli, add a little salt, chicken essence, one spoonful of oyster sauce and two spoonfuls of soy sauce, stir well and serve.
Asparagus and Pleurotus eryngii
Ingredients: asparagus, Pleurotus eryngii, onion, ginger and garlic.
Practice: 1, cut asparagus into sections, wash Pleurotus eryngii into sections, blanch asparagus and Pleurotus eryngii with boiling water respectively, and take out asparagus and Pleurotus eryngii for later use;
2. Heat the oil in the pan, stir-fry shallots, ginger and garlic, pour the blanched asparagus and Pleurotus eryngii and stir-fry, add the salted chicken essence, a spoonful of soy sauce and a spoonful of oyster sauce, stir-fry evenly and serve.
Fried vegetables
Ingredients: leek 100g, mung bean sprouts 100g, 2 eggs and a handful of vermicelli.
Practice: 1, wash leek and cut into sections, soak vermicelli in warm water until soft, and stir-fry eggs.
2. Put oil in a hot pan, saute shallots, ginger and garlic, pour in mung bean sprouts and stir fry a few times, and add soaked vermicelli to stir fry;
3. Add leeks, salted chicken essence, one spoonful of oyster sauce and two spoonfuls of soy sauce to taste, stir fry evenly until the leeks are soft.
Fried broccoli
Ingredients: broccoli, carrots, fungus, starch, garlic.
Practice: 1, broccoli is broken into small flowers and washed, carrots are sliced, and fungus is soaked;
2. Boil the hot water in the pot. Blanch broccoli, carrots and fungus for one minute. Add a spoonful of starch to a small bowl of water and stir well.
3. Stir-fry minced garlic in a pot, add broccoli, carrots and fungus, stir-fry a few times, add a little salt chicken essence and a spoonful of oyster sauce, stir-fry evenly, then pour in water starch and stir-fry until it is thick.
Fried Pleurotus eryngii with green pepper
Ingredients: Pleurotus eryngii, green pepper, ginger and garlic slices.
Practice: 1, clean the ingredients, tear the Pleurotus eryngii into strips, and shred the green pepper for later use;
2. Heat oil in the pot, add ginger slices and garlic slices, and stir fry. Add Pleurotus eryngii and stir-fry until soft, then add shredded green pepper and stir-fry a few times. Finally, add a proper amount of salt chicken essence, a spoonful of oyster sauce and a spoonful of soy sauce to taste. Stir well and serve.
Fried auricularia auricula with yam
Ingredients: yam, fungus, carrot, sliced ginger and garlic, green pepper.
Practice: 1, sliced yam and carrot, soaked black fungus and torn into small pieces, sliced green pepper with oblique knife.
2. Heat oil in the pot, saute ginger and garlic slices, add yam, carrot and fungus and stir-fry for two minutes, add appropriate amount of salt chicken essence and a spoonful of soy sauce and stir-fry evenly, sprinkle with green pepper and serve.
Braised radish
Ingredients: white radish, onion, ginger, garlic, millet, star anise and soy sauce.
Practice: 1, white radish is washed, peeled and cut into pieces, and millet pepper is cut into small pieces;
2. Heat oil in the pot, stir-fry shallots, ginger, garlic and star anise millet, pour in radish and stir-fry, add half a bowl of water, a spoonful of soy sauce, a spoonful of oyster sauce and a proper amount of salt chicken essence, boil over high fire, simmer for 15 minutes, and add chopped green onion to serve.
Chinese cabbage in oyster sauce
Ingredients: 2 baby cabbage, chopped green onion, minced garlic, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1 tablespoon starch.
Practice: 1, wash the baby cabbage, boil it in water for 2 minutes until it is cooked, drain the water, remove it and put it on the plate for later use;
2, adjust a sauce: a spoonful of soy sauce, two spoonfuls of oyster sauce, a spoonful of starch, a little salt chicken essence, add half a bowl of water and stir evenly;
2, add a little oil to the hot pot, saute the minced garlic, pour in the prepared juice and stir until it is even and sticky, and pour the juice on the doll dish.
The 10 home-cooked vegetarian dishes I shared with you above are simple and easy to cook. Like friends like to collect, try it quickly! If you have any good comments and suggestions, please let me know in the comments!