Food is the most important thing for people, especially when they are at home. Three meals a day seems to be the only thing they can do, and they can exercise themselves into small kitchen experts. Actually, cooking is not that difficult.
How can you cook at home without meat? Recommend 12 vegetarian dishes, all of which are ordinary home-cooked dishes. The method is very simple, and family members like to eat without meat. Let's see what we have:
Stir-fried Chinese cabbage with auricularia auricula materials: 4-5 slices of Chinese cabbage, auricularia auricula 1 handle (dry), proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 spoon, and a few drops of rice vinegar.
Practice steps:
1. Soak dried auricularia in advance, soak in warm water for 2-3 hours, and fully soak. Wash the soaked fungus, and tear the big fungus into pieces. If dried auricularia auricula is not fully soaked, the taste and nutrition will be greatly lost.
2. Chinese cabbage is peeled off, washed and drained.
3. Put the cabbage on the chopping board, cut 2 knives, and separate the cabbage leaves from the cabbage side.
4. Tear the cabbage leaves into pieces by hand, slice the cabbage with a blade, and slice the cabbage, which makes it easier to taste.
5. After the cabbage is cut, separate the Chinese cabbage slices from the Chinese cabbage leaves, so that when frying, fry the Chinese cabbage slices first and then the Chinese cabbage leaves, so that the Chinese cabbage leaves will not be over-fried, and the maturity of the Chinese cabbage slices and leaves is the same.
6. Add water to the pot and boil it. Blanch the soaked auricularia auricula in a pot 1-2 minutes. Remove the fungus and drain it for later use. Blanch the auricularia auricula with water before making to remove toxins and impurities.
7. Heat the oil in the pot, add the cabbage to help stir fry, stir fry the cabbage until it is slightly soft and transparent, and add a few drops of rice vinegar to stir fry evenly. When cooking cabbage with fungus, you don't need to blanch. After blanching, some nutrients will be lost. When frying Chinese cabbage with quick fire, it tastes good, crisp and smells like a pot. You can keep more nutrients without losing them.
8. Add auricularia auricula and Chinese cabbage leaves, stir-fry for 1-2 minutes, pour in soy sauce, add salt, stir-fry evenly over high fire, turn off the fire and serve. A plate of crispy fried cabbage with fungus is ready.
Materials for stir-frying hot and sour cabbage: half a Chinese cabbage, 5-6 dried peppers, proper amount of oil and salt, 2 cloves of garlic, 2 spoons of balsamic vinegar, 1 spoon of soy sauce, 1 spoon of white sugar,
Practice steps:
1. Peel off the leaves of Chinese cabbage, wash them with clear water, take them out and drain them. Drain the water, or the water will be too strong, and the fried cabbage will not be delicious or crisp. Slice garlic, cut dried peppers in half, and don't use pepper seeds.
2. Slice the leaves of Chinese cabbage, separate the leaves from the cabbage, and slice the cabbage, which makes it easier to taste. When frying, stir-fry cabbage, first stir-fry cabbage, then stir-fry cabbage leaves, so that the cooking time is the same, and the cabbage leaves will not be over-fried. This is the trick of frying cabbage.
3. Add oil to the pot and heat it. Add garlic slices and dried peppers and stir-fry until fragrant.
4. Immediately add the cabbage to help stir fry, stir fry the cabbage until it is slightly soft, and stir fry until it is broken.
5. Add cabbage leaves, then add soy sauce, balsamic vinegar, white sugar and a little salt, stir-fry quickly on high fire until the cabbage leaves wilt, turn off the fire and serve. A plate of hot and sour appetizers, crisp and delicious hot and sour cabbage will be fried.
Materials for stir-frying three-silk cabbage: half a cabbage, 2 pieces of dried tofu, vermicelli 1 root, proper amount of oil and salt, onion 1 root, 2 slices of ginger, 2 cloves of garlic, 4-5 pieces of dried peppers, soy sauce 1 spoon,
Practice steps:
1. Prepare the required materials, just use half a cabbage. The name of dried bean curd varies from place to place, and some places call it: bean skin, thousand sheets.
2. First, soak the vermicelli, put the vermicelli into the pot, pour boiling water, blanch the vermicelli, then add some cold water, soak the vermicelli in warm water and soak the vermicelli until it is hard. In this way, the vermicelli can be soaked quickly, and it can't be soaked in hot water all the time, which is easy to break the vermicelli and takes a long time to soak in cold water.
3. Peel off the leaves of the cabbage, wash them with clear water, drain the water, and then cut the cabbage into shreds for later use.
4. Cut the dried tofu into the thickness of leek leaves, cut the onion into chopped green onion, shred the ginger, slice the garlic, cut the dried pepper in half, and don't use the pepper seeds.
5. Take out the soaked vermicelli, put it in a large bowl, add 1 tbsp oil and 1 tbsp soy sauce, and mix well, so that the vermicelli will not stick together or stick to the pot when fried. This is the trick to stir-fry vermicelli without sticking to the pan.
6. Boil the pot with water, put the dried bean curd in blanching water 1-2 minutes, blanch the dried bean curd until it becomes soft, and take it out for later use.
7. Add oil to the pot and heat it. Add pepper and stir-fry over low heat. Stir-fry the pepper with low heat to make it slightly charred. Remove the pepper. When frying peppers, stir-fry them with low heat. Fire is easy to fry peppers, and the Chili flavor of peppers can't be fried. Add chopped green onion, shredded ginger, garlic slices and dried chillies and stir-fry until fragrant.
8. Add shredded cabbage and stir-fry over high fire, and stir-fry shredded cabbage to Microsoft. Add dried bean curd and vermicelli, add salt, stir-fry quickly and evenly, turn off the heat and serve.
Stir-fried cabbage in oyster sauce: half a cabbage, proper amount of oil and salt, oyster sauce 1 spoon, 3 cloves of garlic,
Practice steps:
1. Prepare the required materials, peel off the leaves of the cabbage, rinse them clean, and drain the water. The water must be drained, so that the cabbage will not be crisp and tender, and it will have a faint bitterness. Oyster sauce is a condiment made from raw oysters. Oyster sauce is delicious and rich in oyster flavor.
2. Tear the cabbage into pieces of uniform size by hand. The stems are thick and not easy to cook. If you thin it with a blade, it will be easy to fry.
3. Cut garlic into powder.
4. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
5. Stir-fry the cabbage over high fire, and stir-fry the cabbage until it is broken.
6. Add oyster sauce, add a little salt, stir fry quickly and evenly, turn off the fire and serve.
Materials for stir-frying bean sprouts and leeks: 250g of bean sprouts, leeks 1 teaspoon, vermicelli 1 handle, proper amount of oil and salt, soy sauce 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon and a few drops of rice vinegar.
Practice steps:
1. First put the vermicelli into a big bowl, pour boiling water, break the vermicelli up with chopsticks, blanch the vermicelli, then pour an appropriate amount of cold water, soak the vermicelli in warm water for about 1 hour, and soak the vermicelli until there is no hard heart.
2. After the time is up, fish out the vermicelli, drain the water, pour in 1 spoon of cooked oil or salad oil, then add 1 spoon of soy sauce, and mix well, so that the vermicelli will not stick to each other, and it will not stick to a ball or a pot when frying. This is the secret of frying vermicelli.
3. Wash the mung bean sprouts, pick off the bean skin, drain the water, and drain the water.
4. Select the old leaves of leek, wash them, and then cut the mung bean sprouts into inches.
5. Heat the oil pan, add Jiang Mo, saute the garlic slices, then add the mung bean sprouts and stir fry, pour a few drops of rice vinegar, stir fry the mung bean sprouts until they are cut off, and stir fry the bean sprouts quickly in the hot pan, so that the damage of vitamin C will be less. Mung bean sprouts are cold, and a little ginger should be added when cooking to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the effect of losing weight.
6. Add vermicelli, shallots, salt and chicken essence, stir-fry quickly over high fire, stir-fry shallots until they are slightly soft, then turn off the heat and serve.
Stir-fried cauliflower ingredients: half cauliflower, proper amount of oil and salt, 1 onion, 2 slices of ginger, 2 cloves of garlic, about 20 slices of pepper, 1 tablespoon of soy sauce, 1 teaspoon of sugar,
Practice steps:
1. Cauliflower is a loose cauliflower, which is easy to taste. Divide cauliflower into small flowers and soak in light salt water 10 minute. Although cauliflower is rich in nutrition, it often has residual pesticides, so it is easy to grow lettuce worms. Therefore, before eating cauliflower, soak it in salt water for a few minutes, and cabbage worms will come out, which also helps to remove residual pesticides.
2. Take out the cauliflower and drain it for later use.
3. Cut the dried chillies in half with scissors, without chilli seeds. Cut onion into chopped green onion, shred ginger and slice garlic.
4. Add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the peppers until they are slightly burnt. Remove the pepper.
5. Add chopped green onion, shredded ginger, garlic slices and dried peppers and saute until fragrant.
6. Pour the cauliflower into the pot and stir-fry for a few minutes on low heat until the cauliflower is slightly soft.
7. Pour in soy sauce and aged vinegar, then add salt and sugar, stir fry quickly and evenly over high fire, turn off the fire and serve.
Materials required for braised mushrooms in oil: 500g of mushrooms (fresh), half a cucumber, proper amount of oil and salt, onion 1 knot, 2 cloves of garlic, soy sauce 1 tablespoon, half a tablespoon of oyster sauce, and proper amount of water starch.
Practice steps:
1. Cut off the roots of mushrooms and wash them.
2. Boil the pot with water, add mushrooms and blanch until soft, and remove the water. Impurities are easy to hide in the folds of mushroom umbrella cover, and blanching can remove impurities and odor and keep the taste of mushrooms pure.
3. Slice the mushrooms, slice the cucumbers, slice the onions and chopped green onion, and slice the garlic.
4. Heat the oil from the pan, add chopped green onion and ginger slices and saute.
5. Add mushrooms and stir fry 1-2 minutes.
6. Pour a little water, add soy sauce, boil and stew for a few minutes.
7. Add cucumber slices and oyster sauce, add a little salt, pour in appropriate amount of water starch, heat over high fire until the soup thickens, stir well, pour in sesame oil, turn off the fire and serve.
Materials required for burning rapeseed with mushrooms: half a catty of mushrooms, half a catty of rapeseed, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon, proper amount of water starch,
Practice steps:
1. Cut off the stalks of mushrooms, wash the mushrooms in clean water, remove the old leaves of rape and wash them.
2. Cut the larger mushroom into 3 pieces and the smaller mushroom into 2 pieces for later use.
3. Cut the larger rape into 6 petals on average and the smaller rape into 4 petals.
4. Add water to the pot to boil, pour a few drops of oil, add a little salt, blanch the rape until the color turns dark green, and then take out the rape. When the rape is blanched, add a little oil and salt to the water to make the rape brighter and greener.
5. After the rape is fished out, immediately put it in cold water for cooling, so that the rape can be cooled quickly, fished out and drained. After blanching the rape, immediately put it in cold water, which can quickly cool the rape, so that the color of the rape will not turn yellow, and the crisp and refreshing feeling of the rape can be maintained.
6. Boil the water in the pot again, add the mushrooms and blanch until slightly soft, remove and drain the water for later use. It is easy to hide impurities in the folds of mushroom umbrella cover, which can remove impurities and odor and keep the taste of mushrooms pure.
7. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add mushrooms and stir-fry for about 1 minute.
8. Add rapeseed, add oyster sauce, pour in a little water starch and thicken, stir-fry evenly on high fire, turn off the fire and serve.
Materials for frying potato chips: 2 potatoes, 1 chilli, 1/2 onions, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, appropriate amount of chilli, 10 dried chilli, 2 tablespoons of soy sauce.
Practice steps:
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, and then cut them into sections, without pepper seeds, Jiang Mo and garlic slices.
3. Cut the potato into pieces with the thickness of 1 cm, then cut into strips, wash the starch in clean water and remove the water.
4. Add oil to the pot and heat it to 70% heat. Add potato chips and fry until golden brown. Remove and control the oil.
5. Pour the oil out of the pot, leave a little base oil, add the pepper and fry until it is slightly burnt, and remove the pepper.
6. Add Jiang Mo, garlic slices and dried peppers and stir-fry until fragrant, then add onion and pepper and stir-fry until the color becomes dark and broken.
7. Add potato chips, soy sauce and salt, stir fry quickly and evenly, turn off the fire and serve.
Stir-fried shredded potatoes with celery: 2 potatoes, celery 1 stick, proper amount of oil and salt, onion 1 slice, 2 cloves of garlic,
Practice steps:
1. Pick celery leaves and don't throw them away. Egg rolls are also delicious, and the nutrition is as high as celery stalks. Wash them, peel the potatoes and wash them.
2. Cut the potatoes into shreds, wash them twice with clear water, and wash off the starch, so that the shredded potatoes will not stick to the pan when frying, and take out the clear water.
3. Cut the celery to the root, cut it with an oblique knife, and then cut it with an oblique knife, which makes it easier to taste.
4. Add water to the pot to boil, add a little salt, add celery to blanch, blanch celery until the color turns dark green, and take out celery.
5. Put it in cold water, take it out, control the clean water, blanch the celery, add a little salt, it will make the celery greener, and put it in cold water to keep the celery crisp and tender.
6. Heat the oil from the pan, add chopped green onion and dried Chili, stir fry, add shredded potatoes and stir fry until the shredded potatoes are broken.
7. Add celery, salt and garlic slices, stir fry quickly and evenly over high fire, turn off the fire and serve.
Ingredients for mixing celery: 400g celery, 1/2 carrots, 2 tablespoons vegetable oil, 3g salt, 20 prickly ash, 2 cloves garlic,
Practice steps:
1. Wash celery and cut into inches, chop garlic and cut carrots into thin strips.
2. Add water to the pot to boil, add a little salt, blanch the celery until it turns dark green until it breaks, remove it and put it in cold water, then remove it and drain it for later use.
3. Boil the water in the pot again, blanch the carrots until the color becomes dark, remove them and put them in cold water for cooling, then remove them and drain them for later use.
4. Add oil to the pot and heat it. Add pepper and fry until slightly burnt. Turn off the fire and take out the peppers.
5. Put celery and carrots in a large bowl, add minced garlic, salt and fried pepper oil, and stir evenly with chopsticks from bottom to top, then serve.
Materials required for cold celery leaves: celery leaves, salt, sesame oil, Chili oil, soy sauce,
Practice steps:
1. Pick fresh celery leaves, pick out old yellow leaves, and then rinse them.
2. Prepare seasoning, cut garlic into powder, soy sauce, sesame oil, Chili oil, and seasoning without salt.
3. Boil the pot with water and add a little salt. When the celery leaves are blanched, add a little salt to the water to make the celery leaves greener. Blanch celery leaves in water, which is easy to cook. Blanch celery leaves until the color turns dark green.
4. Take out the celery leaves, cool them in cold boiled water, wring out the water by hand after taking them out, and cool the blanched celery leaves in cold boiled water, so as to keep the crisp and tender taste of the celery leaves without overdoing it.
5. Put celery leaves in a container, add seasonings, mix them evenly with chopsticks, and take them out.
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