Generally, when doing this type of inventory, I always say that the ranking is in no particular order, but this one must be discharged, that is, wild mushrooms. The freshness of wild mushrooms comes out at random. As a wild mushroom lover, of course, we must affirm its status: mushrooms are more delicious than meat.

Wild Fungi

Compared with the well-known fungi such as Coprinus gallinarum and Tricholoma matsutake, I prefer the taste of miscellaneous fungi. You can smell a room with sesame oil casually, and you can accurately judge from the smell whether this family is frying Lentinus edodes, Tricholoma esculenta or dry fungus.

the smell of garlic is absolutely indispensable in the mushroom fragrance. You can't eat wild mushrooms without adding garlic, with or without theoretical support.

qingtou mushroom

qingtou mushroom is my great love because I am afraid of poisoning and can't give up the wild mushroom. Generally, I cook soup to eat, but I seldom put clear soup. Instead, when washing qingtou mushroom, I just fry it in an oil pan without draining the water (garlic cloves should be fried before dropping the mushroom seeds), and the juice of qingtou mushroom comes out at the same time, which is original and authentic.

every time I haven't waited for this dish to be served, I'm already worried about not eating enough. It's heartbreaking. My favorite is this original soup. I'm sure it's not enough to eat, but I don't want to dilute it with clear soup. Even from this kind of worry, we can see how delicious it is.

see hand green

see hand green is a kind of boletus, which is different from Pleurotus ostreatus. It is toxic in itself and belongs to the most common poisoning strain, but people are poisoned every year, and people still eat it every year. There are too many people who can't resist its temptation.

it's actually super simple to make the recipe. You need more oil. Stir-fry garlic cloves and green peppers in the oil pan, then add the thinly sliced recipe, stir-fry until soft and cooked. After all, you can't taste salty and light in the middle like other dishes (half-baked wild mushrooms are the most likely to be poisoned).

The fried Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed Sauteed. It is very rare for wild mushrooms with an early adopter season of only over two months.

Ganba mushroom

Ganba mushroom is named after its aroma and taste are similar to those of beef jerky made by Yunnan people. Ganba fungus is difficult to wash, because it is like a kind of nutrient lump for growing flowers, and it is very easy to be embedded in things. Loose hairs and other plant leaves and soil will easily get stuck on the surface of the fungus, so it takes more effort to pick it up and wash it than other fungus, otherwise, when eating it, you will scratch your teeth like gravel.

Although it is difficult to wash, Ganba mushroom can also gently wipe the umbrella surface with a few melon leaves just like washing other mushrooms, and it will be clean naturally if it is gently rubbed several times.

Dry-fried mushrooms are usually mixed with green peppers, because there is not much water in them, and the mushroom meat is compact and easy to store. It is also sealed with oil and can be stored for a long time. In addition to green peppers, it is also a must to stir-fry dried mushrooms with Yunnan leeks and pickles, but it is best to stir-fry them now and eat them now, because if you want to prepare them for a long time, you will put a lot of salt in them, and the salt will be tight, so you will not be able to eat anything delicious except salt.

artificial bacteria

after talking about wild bacteria, let's talk about artificial bacteria, which is also a delicious food than meat, in my heart. Because wild bacteria can only be eaten for two or three months, dry goods are not delicious, and there is not enough stock to eat, then in the other ten months of the year, we rely on eating artificial bacteria to solve our hunger.

My favorite kinds of artificial mushrooms are Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agaricus campestris (different from the wild one) and Agrocybe aegerita. Except that Agrocybe aegerita needs dry frying, the frying methods of other mushrooms are basically the same as those of wild mushrooms. The ingredients are garlic and green peppers, and they don't need to save water for frying. You can stir-fry the water absorbed by the mushrooms while urging the original juice of the mushrooms. Agrocybe aegerita is better fried with dried Chili, which is crispy and fragrant.

tomatoes

tomatoes are delicious no matter how they are cooked. After all, they are one of the essential ingredients for scrambled eggs with tomatoes in national home cooking, and there are too many ingredients to match. Today's recommendation is a dish with diced tomatoes and diced onions, which may be a dark dish for some people. The way to do this is to dice the onion and tomato separately, then put them in the oil pan, fry the onion first, and then put the diced tomatoes to fry the juice. This guy is an old hand at cooking. To make this dish, the ingredients must be chopped to taste good, and the corresponding picture can't be found.

Solanum lycopersicum

Solanum lycopersicum is a subtropical "fruit", also called egg fruit, which can be used for cooking as well as fruit.

As a fruit, just peel it and chew it directly. I don't have this taste. It's too sour. I can only cook it. I don't need to fry and stew it. I just need to scald the whole tomato (easy to peel), and then cut the peeled tomato into small pieces. After that, mix with coriander and boiled and chopped green pepper. If you can eat fishy vegetables, put the finely chopped fishy vegetables on it. This is not a dark dish. It's delicious.

garlic and broken ears

Apart from insects, I basically have nothing dark that I can't eat.

water-douchi mixed with garlic bolts

The tender garlic bolts are mixed with water-douchi, which is especially salty and fragrant. The spicy garlic bolts themselves add to the flavor of this dish.

Sweet and sour baby dish

Sour bamboo shoots boiled with potatoes

Sour bamboo shoots are actually good if they are not heated. Once heated, the smell emitted is quite bad, but for those who like to eat it, they can't walk on the road when they smell it.

Oil-soaked auricularia auricula and daylily

These two dishes are actually common dishes on the water table. You can cook the soaked auricularia auricula and dried daylily with the oil or oil soup left over from cook the meat, which is amazing.

Lemon

It is common to drink lemonade with water and honey. My favorite way to eat it is to use it as a condiment instead of vinegar. And it must be freshly squeezed lemon juice, not bottled. For example, when mixing vegetables, especially when mixing vermicelli and vermicelli, it is appropriate to add the refreshing sour taste of lemon juice. When frying fungus, I also like to squeeze a little lemon in it, which is sour and delicious, but it should be noted that fried fungus is easy to explode, so timid people should not try it.

scrambled eggs with chives and tomatoes

chives and garlic are probably five spices, but they are all plants, not taboo people. Of course, they can be regarded as vegetarian dishes. Leek and garlic are super flavor-enhancing ingredients. I like to stir-fry tomatoes together best. You can stir-fry eggs before putting tomatoes. If you don't eat eggs, it's just as amazing to replace them with tofu skin. Tomatoes need to stir-fry juice to taste.

stir-fry mushrooms and rape in pumpkin flowers

stir-fry water celery

eggplant

eggplant absorbs oil, stir-fry it to eat like meat, and eat it with it? Anyway, I can also get meat. I have eggplant and I don't have to eat meat. There are too many eggplant dishes, such as fish-flavored eggplant seeds and minced eggplant.

Today's recommended eggplant pot is a casserole. Brush a layer of sesame oil in the pot. First, heat and simmer chives, ginger and garlic. Then, put the eggplant bar code in, and pour the adjusted sauce (prepared with high soup sauce) or bean paste noodle sauce. Then cover the lid and simmer the soup slowly over low heat. You have to have enough oil and water to make a delicious tomato pot.

fern root powder

Fern root powder is a cold dish that I personally like very much, but because it is made of raw materials with fern flavor, many people say that it is not good to eat too much, so they can only satisfy their cravings occasionally.

mixed vegetables

I'm talking about mixed vegetables, such as Flammulina velutipes, vermicelli, cucumber, leek soaked in water, bean sprouts, bean curd skin, vermicelli, etc. You can put them all in if you like, find a big pot, sprinkle all kinds of seasonings, pour the soy sauce and squeeze the lemon juice, and just mix well, which is hot and sour.

vegetable pot

There are no restrictions on the types of vegetarian dishes. For the pot method, refer to the tomato pot above. You can add a little more stock to the tomato pot and cook it.

vegetable hot and sour hotpot

who doesn't like hotpot? Vegetarian hot pot, I personally prefer hot and sour flavors, such as Thai hot pot, which can make vegetarian dishes taste better and richer.

well, according to this trend, the list of vegetarian dishes that are more delicious than meat will be endless. This is my menu, which you may not like, so stop here and get down to work.

(Pictures are organized from the Internet)

Curiosity canteen is closed for tasting ~

If the food is delicious, it is more delicious than meat, such as the following dishes: tiger skin pepper

Ingredients: green pepper, garlic, salt, lobster sauce

Practice:

1. Wash the green pepper.

2. Turn down the fire and dry-fry the red pepper. Turn the green pepper over properly, press it with a shovel, and heat it as evenly as possible.

3. When the skin has a little black spots, bubbles and is basically soft, add a little oil, salt, light soy sauce and garlic cloves, and stir fry. Gongbao Pleurotus eryngii

Ingredients: Pleurotus eryngii, peanuts, green peppers, dried peppers, onion, ginger and garlic, soy sauce, vinegar, white sugar, chicken essence, water starch and sesame oil

Practice:

Wash and dice Pleurotus eryngii, cut green peppers into small pieces, cut peppers into small pieces, and chop onion, ginger and garlic.

Mix soy sauce, sugar, vinegar, chicken essence, water starch and salt into juice for later use.

oil Pleurotus eryngii and pour it out.

put a little oil in the pot, add dried red pepper to change color, and add onion, ginger and garlic to saute.

add the diced Pleurotus eryngii and stir-fry, turn to low heat, pour in the prepared juice and stir-fry.

finally, add peanuts and green peppers, stir fry, and pour a little sesame oil to serve. Stir-fried cauliflower

Ingredients: cauliflower, chives, ginger, bell pepper, garlic, pepper, cumin, soy sauce, cooking wine

Practice:

1. Soak cauliflower in light salt water, then wash and break off small flowers. Slice pepper and garlic, mince ginger and cut shallot into small pieces.

2. put an appropriate amount of oil into the pot. when it is 6% hot, add cauliflower and stir-fry until the edge is slightly burnt, and take it out for later use.

3. Heat oil in the pan, stir-fry the bell pepper, pepper, Jiang Mo and garlic slices, add cauliflower, immediately add cooking wine, add light soy sauce and stir well.

4. finally, sprinkle with cumin and chives and stir-fry until fragrant.

what vegetarian dishes are more delicious than meat, and they are never tired of eating? Hehe, this question is a bit interesting. For carnivores, even the best vegetarian dishes can't compare with meat. But I still introduce two vegetarian dishes that I often cook at home.

agastache eggplant

1. Raw material formula:

Eggplant 4g fresh agastache 3g Pixian watercress moderate amount of edible oil moderate amount of salt a little water starch a little pepper powder

2. Operation steps:

(1). After the eggplant is pedicled and washed, the eggplant is cut into four strips, then cut into strips of about 1px, and put on a plate for later use; Wash Pogostemon Fragrans and cut into powder for later use.

(2). Wash the wok and heat it, then pour in cooking oil. When the oil temperature reaches 3%, add Pixian watercress and stir-fry until the oil turns red, then pour in the prepared tomato strips, stir-fry until the eggplant is soft, and then add the sauce made of salt and water starch. After collecting the juice, add pepper powder and fresh Pogostemon Pogostemonis powder, stir-fry and mix well, and then serve.

Third, the quality of the dishes:

The tomato strips are soft, waxy and delicious, with rich flavor.

4. Precautions:

Salt should be quantified according to the bean paste, because the bean paste itself contains salt, and it will be salty if it is put too much.

steamed bitter gourd with fresh pepper

1. Raw material formula:

Bitter gourd 3g, two green peppers of Vitex negundo L. Pixian watercress, appropriate amount of edible oil, a little salt and a little pepper granules

2. Operation steps:

(1). Wash bitter gourd, cut into 12.5px thick slices, marinate in salt water for a while, and then filter off the water (remove some bitterness). Wash the green pepper, remove the pedicle, cut it into even thin circles, and spread it in the bitter gourd circle.

(2). Sprinkle a proper amount of Pixian watercress, oil and salt on the green pepper ring, and seal the plate with plastic wrap.

(3). Steam the prepared bitter gourd dish for about 2 minutes, remove the plastic wrap and mix well to serve.

Third, the quality of dishes:

Bitter gourd slices are fresh, spicy and refreshing, with unique flavor.

(4) Precautions:

The white pulp of bitter gourd should be cleaned, otherwise the taste will be bitter.

there are more vegetarian dishes that are more delicious than meat, and there are countless more. Because meat is not the best food, the real first-class food is "delicacies", enjoyed by immortals, and meat is the food of ordinary people. In ancient times, the sage who loved meat so much felt that "the carnivore was contemptuous and failed to make a long-term plan".

China has been a vegetarian since ancient times. Taoism not only develops ideas, but also studies food and drink thoroughly. Eating delicacies and drinking tea. Later, when Buddhists came to Liang Wudi, they were not allowed to eat meat, so Buddhists fully accepted the Taoist tradition of eating and drinking, and also raised the vegetarian culture of Chinese food to a higher level.

There are three vegetarian dishes that are more delicious than meat. Friends will see if they are true or false:

1. Chill and adjust tofu. Soak tofu with a flower knife, blanch, grab a handful of fried peanuts, scald a coriander for ornament, pat a few garlic cloves, mix well with salt, marinate for 1 minutes, and adjust the flavor to sesame oil or red oil.

1. Braised new bamboo shoots in oil. Peel and cut the spring bamboo shoots, blanch, stir fry in a hot pan, add more light soy sauce, add less sugar, salt, a spoonful of boiling water, cover and stew for 1 minutes, turn off the heat and take out the pot.

3. Roast Coprinus comatus. Slice Coprinus comatus, saute chives and ginger in a hot pot, stir-fry mushrooms, add soy sauce and salt, boil some water, and turn off the heat when the water is dry.

these are the simplest vegetarian dishes, and the materials are easy to get, so it is not difficult to cook them well. Of course, it is far from the best vegetarian dish. Please bear with me.

a vegetarian food that tastes better than meat is mushrooms!

Tricholoma matsutake

Mushroom is neither an animal nor a plant, it is a fungus that can produce large fruiting bodies, and the food we call "mushroom" is the fruiting body of the fungus, which is only the reproductive organ of the fungus, which is why the place where the mushroom is picked can still grow.

Chicken fir

Everyone may know the delicacy of mushrooms, such as the well-known Tricholoma matsutake and chicken fir.