31 kinds of vegetarian dishes
1. Stir-fried oil wheat vegetables
Ingredients: oil wheat vegetables, garlic.
Practice:
1. Wash and cut the oil wheat vegetables, and mince the garlic for later use.
2. add a little olive oil to the pot, add minced garlic and saute until the leaves are soft, then add a little salt and chicken essence to taste.
second, stir-fry lettuce
ingredients: one lettuce, two millet peppers and three cloves of garlic.
Practice:
1. Peel and wash the lettuce, slice it, boil the water in the pot, boil the lettuce in the pot for about one minute, and take it out. Cut the millet into rings and mince the garlic for later use.
2. Pour a little oil into the pot and heat it to 71%. Stir-fry minced garlic and pepper, then stir-fry the green bamboo shoots evenly. Finally, add a spoonful of chicken essence and a spoonful of salt and stir-fry evenly.
third, stir-fried mushrooms with black pepper and asparagus
ingredients: 1 asparagus, 6 mushrooms and minced garlic.
Practice:
1. Cut the asparagus into sections, slice the mushroom, blanch the asparagus with water and take it out for later use.
2. Heat the minced garlic in the pan until fragrant, and stir-fry the mushrooms until soft.
3. Add asparagus and stir fry together +1 tablespoons of soy sauce +1 tablespoons of oyster sauce+a little black pepper and stir fry evenly.
Fourth, stir-fry mushrooms with garlic moss
Ingredients: garlic moss, a handful of mushrooms, a handful of carrots, a spoonful of onion, ginger and garlic oyster sauce, and a spoonful of salt.
Practice:
1. Cut garlic moss and small mushrooms into sections, boil water in the pot, blanch the small mushrooms for 2 minutes, then blanch the garlic moss with water, and fish out for later use.
2. put oil in the pan, add onion, ginger and garlic until fragrant, add mushrooms and garlic moss and stir fry a few times.
3. Add a spoonful of oyster sauce, take a spoonful of soy sauce, stir-fry with proper amount of salt and serve.
5. Roasted beans in garlic sauce
Ingredients: beans, dried peppers and garlic.
Practice:
1. Pick the beans and cut them into small pieces. Boil the water in the pot and add some salt. Add the beans and cook them, remove the cold water, mince the garlic and cut the dried peppers into sections.
2. Put the oil in the pan, stir-fry the minced garlic and dried chili until fragrant, add the beans, add 1 tablespoons of soybean sauce, 1 tablespoons of oyster sauce, 1 tablespoons of soy sauce, and stir-fry the right amount of salt evenly.
6. Stir-fry lily with Dutch beans
Practice:
1. First, remove the black part of fresh lily, break it into small pieces, clean it, remove the tendons on both sides of Dutch beans, and put it in a bowl for later use.
2. Boil a pot of boiling water, add a few drops of oil and salt, put the lily in the water for 31 seconds, then take it out, and drain the water for later use, so as to remove the bitter taste of the lily. You don't have to blanch if you don't feel bitter. This is not important.
3. Heat the pan and add a little oil. When the oil is 71% hot, add the garlic and stir-fry until fragrant.
4. after the minced garlic is sauté ed, add the peas and stir fry quickly until the peas change color.
VII. Stir-fried vegetables with mushrooms
Ingredients: mushrooms, vegetables and minced garlic.
Practice:
1. Wash and slice mushrooms, and wash vegetables for later use.
2. Brush the oil in the pan, saute the minced garlic until fragrant, and saute the mushrooms until soft.
3. Add vegetables and stir-fry to change color. Add two spoonfuls of oyster sauce+one spoonful of soy sauce+a little salt and sugar to taste.
Eight, lettuce with garlic and oyster sauce
Ingredients: two lettuce, and appropriate amount of minced garlic.
Practice:
1. Wash the lettuce and mince the garlic.
2. Prepare a material bowl, add proper amount of salt, two tablespoons of soy sauce, one spoonful of oyster sauce, two tablespoons of sugar, one spoonful of starch and a little water into the bowl and mix well.
3. Boil water in the breakfast machine pot, add oil and salt after the water is boiled, and then add lettuce, so that the scalded lettuce is green and super beautiful.
4. Take out the cooked lettuce, control the moisture and set the plate.
5. Heat the oil from the pan, saute the minced garlic, pour it into the material bowl, boil it until it becomes sticky, and evenly pour the juice on the lettuce.
IX. Hand-torn cabbage
Ingredients: half a cabbage, 4 cloves of garlic, 4 dried peppers, 11 prickly ash, 2 tablespoons of soy sauce, 1 tablespoons of oyster sauce, 2 tablespoons of aged vinegar and 1 tablespoons of sugar.
Practice:
1. Tear the cabbage into pieces by hand.
2. mince garlic cloves, and break dried peppers for later use.
3. Pour the light soy sauce, oyster sauce, aged vinegar and sugar into a bowl and mix well for later use.
4. Pour oil in a hot pan, add pepper, pepper and minced garlic and stir-fry until fragrant.
5. Pour in the cabbage and stir fry quickly over high fire.
6. When the cabbage is soft, pour in the prepared juice and stir-fry for a while before serving.
ten, garlic sweet potato leaves
ingredients: a handful of sweet potato leaves, five cloves of garlic and a millet pepper.
Practice:
1. Prepare ingredients. Choose the most tender part of sweet potato leaves, put a spoonful of edible salt, soak it in clear water and clean it.
2. Garlic is chopped into minced garlic, and millet pepper is chopped. Millet pepper plays an ornament role, so you can keep it.
3. Put oil in the pot. If you have lard at home, you can put a spoonful of lard, garlic and millet pepper until fragrant.
4. Add sweet potato leaves and stir-fry them over high fire. When the sweet potato leaves turn green, add salt, pepper and chicken essence. Turn off the fire and serve immediately after stir-frying.