1, tofu is cut into triangular pieces, towel gourd is peeled and washed, and cut into hob pieces. A little red pepper, seeded and pedicled, cut into small pieces.
2. Pour a little oil into the hot pot, put the tofu in, 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 the fried tofu in, then pour a little water and cook for two minutes.
5. Finally, pour the red pepper, and then add salt, soy sauce and chicken essence to taste. Stir-fry until the ingredients are tasty, turn off the heat and take out the pot.
1, peeled, washed and cut into small pieces.
2. Cool the oil in a hot pan, add shredded ginger, chopped green onion 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 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 melon, cover it after the fire is boiled, and simmer the melon on medium and small fire.
5. Finally, add half a spoonful of oyster sauce, a little salt and half a spoonful of sugar to taste, and collect the soup over high fire.
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, and drain the water for later use.
3. Cool the oil in a hot pan, add minced garlic and red pepper and saute until fragrant.
4. Pour in dried coriander and stir-fry a few times, then add a little soy sauce and a little water, and stew until it tastes good.
5. Pour the boiled celery, add salt, soy sauce and sugar to taste, and stir fry quickly and evenly over high fire. It is fragrant, dry, soft and tender, and the celery is crisp and refreshing.
1, washed cabbage and cut 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 a spoonful of soy sauce, 2 tablespoons of vinegar, 65,438+0 tablespoons of sugar, a little salt, half a spoonful of starch and 65,438+0 tablespoons of water into a small bowl and mix well to make a bowl juice.
4. Cool the oil in a hot pan, add minced garlic, dried peppers and pickled peppers, and stir-fry over low heat for 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 into it and cook it 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. Cool the oil in a hot pan, 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 shredded green pepper, stir-fry until it is broken, then add salt, chicken essence and a little balsamic vinegar to taste, and stir well to serve.
A particularly simple vegetarian dish, affordable and delicious.
1, the cabbage is torn into small pieces and washed twice with clear water. Then drain the water, remember to dry it and fry it to taste good.
2, two cloves of garlic, chopped into minced garlic. A few dried peppers, cut into sections.
3. Cool the oil in a hot pan, add dried Chili and minced garlic and saute until fragrant.
4. Pour the cabbage, adjust the maximum fire and stir fry quickly.
5, stir-fry cabbage, and finally add salt, sugar and soy sauce to taste, stir-fry evenly over high fire. Cabbage is especially cheap this season. You can fry a plate for one or two yuan, which is simple and delicious.
1, peeled yam, washed and cut into rhombic slices. Soak the fungus in advance, and then pick and wash the roots.
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 for half a minute, then pour in the yam and green pepper, and simmer for half a minute, then remove all and drain.
4. Cool the oil in a hot pan, 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.
3. Cool the oil in a hot pan, add 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 the chives, 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 boiling water pot, cook them for two minutes with strong fire, remove them and cool them with cold water.
2. Cut kidney beans into filaments with an oblique knife, and then prepare half a red pepper to cut into filaments. Two cloves of garlic, cut into powder.
3, hot pot cool oil, add minced garlic and stir-fry the fragrance.
4. Add shredded kidney beans and stir fry a few times, then add shredded red pepper, and then add salt and chicken essence to taste.
Kidney beans are tender this season, so they are delicious without meat frying.
1, tomatoes and eggplants are peeled, and then cut into hob pieces 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, 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 the tomatoes stir-fry the soup, pour the prepared bowl of juice and stir-fry over high fire until the soup thickens. The finished product is sweet and sour, refreshing and delicious, and not greasy at all.