1, stir-fry lotus root silk.
After cleaning lotus root, peel it, slice it vertically, then shred it and put it in clear water for later use. Add a few drops of white vinegar to the water so that the lotus root will not change color. Shred green pepper and minced garlic for later use. Boil the water in the pot and add a little white vinegar. After the water is boiled, put the shredded lotus root and shredded green pepper into the pot, stir-fry for about 30 seconds, take out, and control the water to dry for later use.
Heat oil in a pot, stir-fry minced garlic until fragrant, add appropriate amount of salt and sugar, pour shredded lotus root and shredded green pepper into the pot and continue to stir-fry, and finally add appropriate amount of white vinegar. After the fire is stirred evenly, take it out of the pot.
2, vegetarian fried lily.
Clean the lilies, then peel them off one by one and wash them several times for later use. Soak the fungus in warm water in advance, remove the roots after soaking, and then clean it for later use. Slice carrots, lettuce, ginger and garlic. Heat oil in the pan, add onion and ginger until fragrant, add lettuce slices, stir-fry evenly, then add carrot slices and fungus, stir-fry evenly, finally add lily, stir-fry quickly, add a little salt to taste, stir-fry lily until the edge is transparent, and then take out the pan.
Light and delicious lilies are fried. Lily is especially suitable for autumn. It contains a variety of nutrients, and also has the functions of nourishing yin, moistening lung, clearing away heart fire and calming nerves. Moistening the lungs in autumn is the key, and autumn dryness is easy to make people get angry, fidgety and sleep badly. Proper consumption of some lilies can be appropriately relieved.
3. Stir-fry celery.
Remove the leaves of celery, keep them, tear off the old tendons in celery, cut them into sections obliquely, and wash them for later use. Cut the dried incense into strips for later use. Chop garlic and ginger. Boil the water in the pot. After the water boils, put the dried fragrant incense into the pot and blanch it, so that the dried fragrant incense tastes more tender and can be taken out in ten seconds for later use.
Heat oil in the pan, add minced garlic and Jiang Mo, stir-fry, pour celery, stir-fry until it is raw, about 30 seconds, then add dry incense, add a little water, the taste will not be so dry, add appropriate amount of salt and oyster sauce to taste, stir-fry evenly, and then take out the pan.
4, small green vegetables stir-fried north tofu.
Wash the tofu, slice it and cut it into chunks that are not too thick. Clean vegetables, cut shallots into chopped green onion, and cut ginger into shredded ginger for later use. Hot oil in the pot, put more oil in the pot. Add tofu, put it in piece by piece, and fry until both sides are golden and the skin is slightly wrinkled. Heat oil in the pot, add onion and ginger until fragrant, stir-fry small vegetables for about 30 seconds, add tofu in the pot, stir-fry evenly, add appropriate amount of salt, stir-fry evenly, and pour a little sesame oil into the pot to taste better.
5, fried yam.
Wash and peel the yam, then cut it into thick slices, then cut it into strips and soak it in water. Cut green pepper and red pepper into long strips for later use. Cut garlic into garlic slices and pepper into small pieces for later use. Add a little water to starch to make starch paste. Boil water in the pot and add appropriate amount of white vinegar to prevent yam from turning black. After the water is boiled, cut the yam and green pepper into shreds and blanch for 2 minutes, then remove them with cold water for later use.
Heat oil in a pot, add garlic slices and pepper to stir fry, then add yam and shredded green pepper to the pot, stir fry for a few times, then add some water, add a spoonful of salt and a spoonful of sugar, stir fry for a few times, melt all seasonings, add some water starch, so that the taste will be more delicate, then stir well, and take out the pot after collecting the soup.