How to make several vegetarian assorted dishes Ingredients: 150 grams of mushrooms, 4 dried shiitake mushrooms, 20 pieces of gluten (20 grams), 8 corn shoots, half a carrot, 6 rapeseeds, 2 teaspoons of seasoning salt, soy sauce

1 tablespoon, 1 tablespoon oyster sauce, 1 teaspoon sugar, half a cup of water, half a tablespoon of wet starch, a little sesame oil. Method 1. Blanch the mushrooms in boiling water, add 1 teaspoon of salt to the water, take them out, rinse, and then

Make an incision at 1/2 with a knife.

2. Soak the mushrooms until soft, remove the stems, and cut them in half; soak the oily gluten in hot water until soft, squeeze out the water and set aside; peel the carrots, slice them, and cook them with the corn shoots before taking them out; remove the old rapeseed

Leaves, blanch them in boiling water and salt, take them out quickly and take a shower.

3. Use 2 tablespoons of oil to sauté the mushrooms first, then add other ingredients and seasonings and stir-fry until fragrant, then serve.

Important reminder: 1. There is no certain limit on the assorted ingredients, as long as you gather at least 5 kinds.

2. The texture of oily gluten soaked in hot water will be more elastic. If soaked in cold water, it will become soft and rotten and the appearance will be poor. Canned gluten can also be used.

Vegetarian assorted raw materials: fresh mushrooms, mushrooms, fungus, yuba, and fragrant rhubarb are all seasoned with water, with a little each of green beans, lotus seeds, rhubarb, jujube, walnut kernels, sugar soy sauce, monosodium glutamate, peanut oil, cooking wine, water starch, and salt.

. Preparation: Put the above 10 main ingredients into a hot oil pan and stir-fry, add salt, sugar, soy sauce, cooking wine, and MSG and cook for a while. When cooked, pour in the starch juice.

Features: Various raw materials, fresh and light fragrance, can eliminate fire.

Note: When stir-frying, you must add more oil to taste better. Add a little sesame oil to taste better.

Assorted ingredients for stir-fried vegetables: 50 grams of dried mushrooms, 50 grams of fresh mushrooms, 50 grams of cooked chestnuts, 50 grams of cooked bamboo shoots, 25 grams of dried day lily, 30 grams of gluten, 1 piece of tofu, 25 grams of ripe ginkgo, and 30 grams of potatoes.

grams, 20 grams of carrots, 30 grams of cooked cauliflower, 20 grams of cabbage, 25 grams of water fungus, and 10 grams of green beans.

3 tablespoons of raw oil, 2 tablespoons of light soy sauce, half a bowl of fresh soup Method: 1.

Remove the stems of the dried mushrooms, wash them, and cut them into 3cm square pieces together with the fresh mushrooms.

Remove the roots of the blanched day lily, wash it, cut it into sections, cut the gluten in half, and tear the tofu into 9 cm square slices.

Cut the potatoes into hob pieces, cut the cooked bamboo shoots and carrots into 3 cm long, 1 cm thick, and 1.5 cm wide slices; cut the cooked cauliflower into 1.5 cm square pieces along the stems, and cut the cabbage into long cubes; finally, cut the above into pieces.

The processed and prepared raw materials are placed together with the water-cured fungus and green beans.

2.

Put the wok on a high fire, add raw oil, and when it is 80% hot, cut all the main ingredients and stir-fry until it is cooked, add raw soy sauce and white sugar and stir-fry for a few times, then add fresh soup and MSG and stir-fry for a few times.

Cook for about 2 minutes, add cornstarch and drizzle with sesame oil.

Vegetarian assorted ingredients: 150 grams of shiitake mushrooms, 100 grams of bamboo shoot tips, 50 grams of mushrooms, 50 grams of peanuts, 1 piece of tofu, 10 small pieces of gluten, 1 piece of tofu, a little chestnuts and nozzle.

Seasoning: appropriate amount of sugar, refined salt, soy sauce, cooking wine, 250 grams of peanut oil, a little MSG.

Method: 1 Soak the shiitake mushrooms, mushrooms, and bamboo shoot tips in water for 1 hour respectively, take them out and wash them, remove the sand from the shiitake mushrooms and mushrooms, and reserve the water for soaking the shiitake mushrooms and mushrooms.

2 Put the tofu in a pot of cold water, cover it tightly, and cook over high heat until it becomes empty, then take it out.

Cut into cubes.

3. Heat the pot again, add peanut oil, add mushrooms, mushrooms, bamboo shoots, nostoc, white peanuts, chestnuts, tofu cubes, tofu clothes, gluten, etc. and stir-fry evenly. Add salt, soy sauce, sugar, cooking wine, stir-fry, take out and set aside.

Put it into a casserole, pour the water used to soak the mushrooms and mushrooms, simmer over low heat for one hour, stir-fry and then add MSG.

Features: Good color and taste, light and refreshing.

Vegetarian assorted ingredients: 40g fresh mushrooms, 40g shiitake mushrooms, 40g cucumbers, 40g carrots, 40g tomatoes, 40g broccoli, 40g corn shoots, 40g water chestnuts, 40g bamboo shoots, 40g seaweed heads

, auxiliary materials: 40 grams of ginger, appropriate amounts of salt, monosodium glutamate, ginger juice, water starch, 3 grams of pepper, 50 grams of oil, appropriate amount of chicken soup. Preparation: 1) Remove the stems of fresh mushrooms, cut into 1/2 depth with a knife, and press with hands

Cut into fan shapes; 2) Cut mushrooms into plum blossom shapes; 3) Cut cucumbers and carrots into 2 cm sections, trim the edges into butterfly shapes; peel tomatoes and cut into diamond-shaped slices; peel ginger and cut into sawtooth slices; break broccoli into small florets; corn

Cut bamboo shoots into sections.

Cut water chestnuts, bamboo shoots, and seaweed heads into balls; 4) Stir-fry all the main ingredients; 5) Heat up a pan with a little oil, put in all the main ingredients, add chicken stock and auxiliary ingredients, stir-fry, thicken with water starch, and drizzle with oil

Remove from the pan.