Nine delicious vegetarian cooking methods in the school canteen

Boiled cabbage heart

Wash and remove the roots to prepare minced garlic, add a spoonful of soy sauce, a spoonful of sesame oil and white sugar to the bowl, add a spoonful of oil and salt to the water, blanch for two minutes, take out the cabbage heart, put it on a plate, stir-fry the minced garlic, pour in the juice, stir-fry and pour it into the cabbage heart < p Pour in the side dishes and stir-fry a few times, add a little salt, add half a spoonful of chicken essence, pour in a little water starch, stir-fry the juice and add a little sesame oil, and stir-fry the seafood mushrooms

prepare the ingredients, blanch the seafood mushrooms in water for one minute, stir-fry the minced garlic, add the seafood mushrooms and Chinese fungus, stir-fry the green and red peppers with a spoonful of soy sauce, and sprinkle black pepper with a spoonful of oyster sauce, and stir-fry the cucumber and ham

. Stir-fry cucumber for a few times, add a little half a spoon of chicken salt, stir-fry evenly, pour ham and a spoonful of soy sauce, stir-fry quickly

stew Chinese cabbage with bean curd

stir-fry minced garlic and millet until fragrant, add Chinese cabbage to stir-fry, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of bean paste, add a little white sugar to taste, add half a bowl of starch water to stew for one minute, and finally add green pepper. A spoonful of soy sauce, a spoonful of soy sauce, a little salt, chicken essence and water, stir well, stir-fry onion and garlic with rice, add cabbage until soft, add vermicelli and stir-fry evenly, and add sauce to stir-fry evenly.

Stir-fry mushrooms with Chili

Stir-fry mushrooms with onion and garlic for 2 minutes until fragrant, add a spoonful of soy sauce and a little salt in oyster sauce, stir-fry until fragrant, and add green pepper to stir-fry until raw. Add a little starch water to thicken and serve.

Stir-fry lotus root slices

Mix two spoons of juice, soy sauce, vinegar, oyster sauce, starch, a little salt chicken essence and a little water, mix well, blanch lotus root slices in water, pour in the juice, stir-fry minced garlic and green pepper, add lotus root slices, stir-fry until fragrant, and stir-fry until the juice is obtained.