If you want a dish, you'd better enjoy it visually and refresh your taste. When you eat these dishes, it seems that your whole body has lost the sticky and hot feeling of summer, and you can enjoy the pleasure brought by delicious food. Don't worry, the following bear recommends 20 refreshing and delicious vegetarian dishes for everyone. Come and wake up your summer taste buds together!
material
Broccoli 1, millet pepper 2, salt 1, ginger 1, steamed fish and soy sauce 2, edible oil 1.
Ways of doing things
1. Cut off the neck of the broccoli. Don't throw this part. You can also use it to make delicious food.
2. Put the chopped broccoli in salt water for a quarter of an hour, so that the dirty things hidden in the stamens can be soaked out;
3. Sit in a pot of hot water, add a little cooking oil and salt, so that the cooked broccoli can keep its color, and take out the washed broccoli after blanching in water 1 minute;
4. Turn it into a blue flower tower;
5. After the millet pepper is seeded, it is cut into filaments, soaked in ice water, and can be rolled after a while, so that it looks better when cooked;
6. After the pot is hot, add shredded ginger and cook until fragrant, then pour in steamed fish and soy sauce. After heating, add the rolled shredded millet and spicy rice, immediately pour it on the coded broccoli and enjoy.
material
300g lettuce, 1 tbsp cooking oil, 2g salt, half a tbsp oyster sauce and 5 cloves garlic.
Ways of doing things
1. The raw materials are ready;
2. Chop garlic;
3. Wash lettuce;
4. Pour oil into the wok, add oyster sauce and stir fry, then add minced garlic and stir fry;
5. Change to medium heat, add lettuce, add salt and stir fry;
6. Stir-fry until the lettuce collapses and turn off the heat.
material
1 root carrot, 1 slice lettuce, 4g salt,10ml vinegar, 5g sugar, proper amount of sesame oil and a little sesame.
Ways of doing things
1. Wash carrots;
2. Peel, cut into filaments and put in a plate;
3. Sprinkle salt and mix well, then marinate for about 15 minutes, rinse the softened carrots with clear water, and control the moisture;
4. Add sugar, vinegar and sesame oil;
5. Shred lettuce and put it in;
6. Sprinkle with cooked sesame seeds and mix well.
material
60 grams of sweet corn (cooked), 50 grams of peas (cooked), 60 grams of carrots, 1/2 tablespoons of salt and 20 ml of olive oil.
Ways of doing things
1. Cooked peas and corn kernels are ready (if fresh, blanch them in boiling water for later use);
2. Cut carrots into small dices;
3. Take the hot oil out of the pan, add carrots and stir-fry until it breaks and becomes soft;
4. Add peas and corn kernels and stir fry for a while;
5. Add salt to taste and stir well.
material
200g of bean curd, 20g of auricularia auricula, 30g of carrot, 30g of green pepper, 30g of red pepper, 2 tablespoons of soybean sauce, 1 tablespoon of starch and appropriate amount of corn oil.
Ways of doing things
1. Cut tofu into triangles with a thickness of about 7 mm;
2. Soak the fungus, and cut carrots and green peppers into rhombic pieces for later use;
3. Add an appropriate amount of corn oil to a non-stick pan, heat it to 50% heat, and add tofu horn;
4. Fry in medium heat until the tofu horn is golden on both sides, crisp outside and tender inside;
5. Drain the tofu horn for later use;
6. Adjust the bowl, and the ratio of starch to water is1:4;
7. Start another pot, add oil and heat, add fungus, carrots and green peppers and stir-fry until the fungus crackles and the carrots become soft;
8. Pour in the fried tofu horn, add two spoonfuls of soybean sauce and stir well;
9. Finally, pour into a bowl and stir well.
material
250g of Pleurotus eryngii, 5g of coriander, 3g of soy sauce and 3g of pepper.
Ways of doing things
1. Cut Pleurotus eryngii into two sections, and cut parsley into small sections for later use;
2. Boil Pleurotus eryngii for about 5 minutes, remove it and let it cool;
3. Tear it into strips along the lines of Pleurotus eryngii and put it into a container;
4. Add coriander, soy sauce, hemp and pepper in turn and mix well.
material
Lotus root, carrot, ginger vegetable oil, sand tea sauce, soy sauce, balsamic vinegar and pickled pepper.
Ways of doing things
1. Peel and dice lotus root and carrot, and chop ginger;
2. Pour a proper amount of soy sauce, balsamic vinegar and sand tea sauce into a small bowl, add pickled peppers and stir well;
3. Drain the oil in a hot pot and fry Jiang Mo;
4. Add diced lotus root and diced carrot at the same time and stir-fry quickly until it is 80% mature;
5. Add the sauce prepared in advance;
6. Continue to stir fry until the diced lotus root is ripe and the sauce is even;
7. The pot is finished.
material
50g diced peanuts, zucchini 1 piece, half a carrot, appropriate amount of ginger and salt, and jinlansu oyster sauce 1 spoon.
Ways of doing things
1. Prepare ingredients and soak vegetarian meat in advance;
2. Dice carrots and zucchini, and chop ginger;
3. Hot oil is taken out of the pot, and Jiang Mo is added to stir-fry the fragrance;
4. Add the diced vegetarian meat and stir-fry for a while until it is slightly dry;
6. Finally, add a little salt and season with oyster sauce;
7. stir fry evenly.
material
400g peas, 200g mushrooms, 1.5 teaspoon salt, 1/3 tablespoons soy sauce and 2 tablespoons olive oil.
Ways of doing things
1. When stewing mushrooms, put the bottom down and soak them in light salt water, so as to soak the dirt in the folds of mushrooms;
2. Soak for about 10 minute, take out the shiitake mushrooms, rinse them once, and slice them;
3. Remove gluten from peas and cut into sections;
4. Put a little olive oil in the wok and stir-fry the mushrooms in hot oil for about 1 min, so that the mushrooms become soft and the fragrance overflows;
5. Stir the peas for half a minute;
6. Add a little salt and pour in a little seafood soy sauce to taste.
material
5 yuba, 2 celery stalks, appropriate amount of chopped pepper, appropriate amount of pepper, a small amount of oil, 3-4 drops of sesame oil, half a spoonful of salt, 1 spoonful of soy sauce.
Ways of doing things
1. Wash celery, cut obliquely, and soak yuba in cold water;
2. Boil the water in the pot, add the yuba, and don't take out cold water for more than 1 minute. Celery has also been blanched and fished out of cold water. Put the two ingredients into a plate, add a little salt and soy sauce;
3. Prepare peppers and pickled peppers;
4. Heat oil in the pot, add pickled peppers and stir fry;
5. pour the oil on the dish, then drop some sesame oil, mix well, and it will taste better under refrigeration.
material
1 cucumber, 1 carrot, 2 yuba, salt and mushroom oyster sauce.
Ways of doing things
1. Slice carrots, peel cucumbers and roll them up with a knife;
2. Soak and wash the yuba;
3. Heat oil in a cold pan, add carrots, yuba and cucumbers, stir fry, and add salt;
4. Add a little water and stew for two or three minutes to taste better;
5. Finally, add vegetarian oyster sauce to refresh.
material
Lettuce 1, fresh red pepper 1, decorative salt 1/4 teaspoons, chicken essence 1/4 teaspoons.
Ways of doing things
1. Cut the root of lettuce in the opposite direction with a knife and cut off the rough skin outside;
2. Then clean the tender skin at the tail, leaving only the turquoise stems inside;
3. First cut obliquely into large pieces, and then cut into filaments;
4. Heat oil in a wok, add shredded lettuce, salt and chicken essence, and stir fry quickly over high fire;
5. Until the shredded lettuce becomes soft, it can be served.
material
400g lentils, 1 tbsp pepper, 1 2 tsp salt,14 tsp sugar,1tsp soy sauce.
Ways of doing things
1. Remove the ends of lentils, tear off the old tendons, wash them, and cut them into shreds diagonally with a knife;
2. Heat the pan with a little oil, add pepper grains on low heat until the fragrance is emitted, add chopped lentils, stir-fry the beans on medium heat to make them turn green, then turn olive green and soften, and make the beans completely cooked. Add salt and sugar, stir-fry and season.
material
800g of Chinese cabbage, 400g of tofu, 1.5 teaspoon of salt, 1/2 teaspoons of chicken essence, 1 slice of ginger, 3 cloves of garlic, 3 tablespoons of vegetable oil, 1 root chives and a little water.
Ways of doing things
1. Shred cabbage and tofu;
2. Soak tofu and cabbage in water, remove and drain; Heat vegetable oil in a pot, add ginger, garlic and onion, and stir-fry until fragrant;
3. Add tofu and fry for a while, then add water (or broth) and stew for a while; Stir-fry the cabbage a few times, and finally add salt and chicken essence.
material
250 grams of potatoes
Seasoning: 25g of soy sauce, 50g of chili oil, 5g of sesame oil, 5g of sugar, 5g of pepper oil, a small amount of chicken essence, 5g of vinegar, 5g of garlic paste, a small amount of salt, a moderate amount of chopped green onion and a moderate amount of fried white sesame seeds.
Ways of doing things
1. Peel potatoes, wash them, cut them into thin slices of appropriate size, or rub them into thin slices with tools;
2. Wash the starch on the surface of potato chips with clear water and immerse it in clear water to prevent discoloration;
3. Heat a proper amount of water in the pot, add potato chips and cook them, being careful not to cook them too soft;
4. Take out the cooked potato chips, immediately soak them in ice water and cool them, then take them out and drain them, mix them well with seasoning and put them on a plate, sprinkle with chopped green onion and white sesame seeds.
material
300g of lotus root, 2 slices of carrot, 2 slices of ginger, 2 cloves of garlic, 3 tablespoons of onion, salt, balsamic vinegar, soy sauce 1 tablespoon, white sugar 1 tablespoon, chicken essence and sesame oil.
Ways of doing things
1. Lotus root peeled and washed, sliced and soaked in water;
2. Dice ginger, garlic and chives, and shred carrots for later use;
3. Take a small bowl and add salt, sugar, vinegar, soy sauce and chicken essence, and mix well for later use;
4. Hot pot, pour oil, saute ginger and garlic; Pour in lotus root slices and stir-fry for a while, add shredded carrots and stir-fry; Add the prepared juice and stir-fry evenly;
5. Pour in sesame oil; Add shallots, stir-fry and serve.
material
Carrots, vegetables, corn, salt, vegetable oil, vegetarian soup.
Ways of doing things
1. Boil a pot of water and add 1/2 teaspoons of salt;
2. Leave all vegetables outside for 2 minutes at the same time;
3. Then take it out and drain it thoroughly for later use;
4. Take another pot, add vegetarian broth and water to boil;
5. Put in all the vegetables;
6. Add the sauce and salt and continue to stir;
7. Serve immediately.
material
65438+ 0 carrot, 0.5 piece of old tofu, 50 grams of peas, 30 grams of vegetable oil and a proper amount of vegetarian soup.
Ways of doing things
1. Prepare ingredients: peel and wash carrots; Wash peas, wash tofu and drain;
2. Dice carrots and slice tofu;
3. fry the tofu slices until golden;
4. Heat the wok, pour in a proper amount of vegetable oil and heat it again;
5. Add peas and diced carrots and stir fry;
6. Add appropriate amount of water and vegetarian soup to boil;
7. After the peas and carrots are stewed until they are cooked, add the fried tofu and cook until they are delicious;
8. Serve the cooked vegetarian soup.
material
Potatoes, carrots, tomatoes, cabbage, celery, tomato sauce, salt, black pepper, comprehensive herbs.
Ways of doing things
1. Tomatoes, carrots and potatoes are cut into hob blocks;
2. Tear a few pieces of cabbage by hand;
3. Cut celery into sections;
4. Boil a pot of water, put the chopped carrots, potatoes and tomatoes in. After the water boils, turn to low heat and slowly cook the tomatoes until the carrots and potatoes are soft;
5. Then put celery and cabbage together and cook for a while;
6. Add tomato sauce (according to the taste, if you want to thicken the soup, you can add more tomatoes and tomato sauce), salt, black pepper and chopped herbs.
material
Potatoes 1 50g, carrots, 4 mushrooms, green beans150g, 2 bowls of rice, salt12 teaspoons, and soy sauce1teaspoon.
Ways of doing things
1. Wash the material and cut it into dices;
2. Heat oil in the pot, add potatoes and diced carrots and stir fry until cooked;
3. Add diced mushrooms and diced green beans, add salt and stir-fry until cooked;
4. Add white rice and stir well;
5. Finally, add light soy sauce and serve.
Seeing that you can't help drooling here, collect these recipes and prepare ingredients. This summer, let the taste buds on the tip of your tongue enjoy themselves.